A stepwise approach for the detection of Carminic Acid (cas 1260-17-9) in saffron with regard to religious food certification

Add time:08/09/2019    Source:sciencedirect.com

The stepwise approach takes advantage of simple, versatile, low-cost screening tools that can be applied to several posts of the saffron trade chain to specifically detect adulteration with Carminic Acid (cas 1260-17-9) (CA). This natural dye is of insect origin and should not be present in Kosher and Halal foods such as saffron. For gross adulteration levels (>25.0%, w/w) reaction with diphenylamine-sulfuric acid was found adequate to indicate the presence of extraneous matter but not its identity. FT-IR analysis of the dry material combined with chemometrics served to rapidly sort out samples containing >10.0% CA without any sample pretreatment except grinding. Aqueous extracts prepared according to ISO 3632-2 were then examined by tristimulus colorimetry and derivative UV–Vis spectrometry to detect adulteration down to the level of 2.0% (w/w). Determination of CA down to 0.2%, w/w was achieved by RP-HPLC-DAD using aqueous acetonitrile elution solvent (pH = 2.8).

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