Asian Journal of Dairy and Food Research, volume 37 issue 4 (december 2018) : 304-309

Appraisal of various physico-chemical characteristic and detection of synthetic color in saffron (Crocus sativus)

K.J. Patel, V.R. Boghra
1Department of Dairy Chemistry, S.M.C College of Dairy Science, Anand Agricultural University, Anand-388 001, Gujarat, India.
Cite article:- Patel K.J., Boghra V.R. (2018). Appraisal of various physico-chemical characteristic and detection of synthetic color in saffron (Crocus sativus). Asian Journal of Dairy and Food Research. 37(4): 304-309. doi: 10.18805/ajdfr.DR-1329.
The saffron contained on an average 12.88 per cent moisture and volatile matter, 119.77 (E) coloring strength, 55.85 per cent (on dry matter basis) aqueous extract, 6.56 per cent floral waste, 2.47 per cent (on dry basis) nitrogen, 4.57 per cent total ash and 0.57 per cent acid insoluble ash, 4.63 per cent crude fibre and 4.83 per cent total oil content respectively. None of the sample of saffron exceeded the extraneous matter content of 1 per cent (maximum limit under PFA), so far analyzed. The extracted material from pure saffron in 80 per cent ethanol was subjected to thin layer chromatography resolved in 3 major distinct and 3 minor yellow orange spots. While adulterated samples gave more than 6 spots with different colors.
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