Analysis of the mineral composition of Italian saffron by ICP-MS and classification of geographical origin

被引：48

作者：

D'Archivio, Angelo Antonio ^{[1
]}

Giannitto, Andrea ^{[1
]}

Incani, Angela ^{[2
]}

Nisi, Stefano ^{[2
]}

机构：

[1] Univ Aquila, Dipartimento Sci Fis & Chim, I-67100 Laquila, Italy

[2] Ist Nazl Fis Nucl, Lab Nazl Gran Sasso, I-67010 Laquila, Italy

来源：

FOOD CHEMISTRY | 2014年 / 157卷

关键词：

Saffron; Elemental analysis; Geographical origin; Multivariate statistics; CROCUS-SATIVUS L; MULTIELEMENT; QUANTIFICATION; SPICE; FOOD;

D O I：

10.1016/j.foodchem.2014.02.068

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

27 Saffron spices produced in three Italian regions, Abruzzo (L'Aquila), Umbria and Sardinia, were analysed by inductively coupled plasma-mass spectrometry to test potentiality of mineral composition for geographical traceability. A linear discriminant analysis (LDA) based on concentrations of 12 selected elements, Li, B, Na, Ga, Rb, Sr, Zr, Nb, Cs, Ba, Sm, and Hf, allows more than 80% of correct predictions in leave-one cross-validation. Four elements (B, Na, Sr and Rb), identified by step-wise LDA, provide more than 90% of correct predictions. Moreover, saffron spices cultivated in Sardinia and Central Italy can be distinguished under more severe validation conditions (20% of samples in the prediction set). In summary, mineral composition results a promising indicator of saffron geographical origin. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：485 / 489

页数：5

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