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Zhang L, Zhang C, Li W, Li L, Zhang P, Zhu C, Ding Y, Sun H. Rapid Indentification of Auramine O Dyeing Adulteration in Dendrobium officinale, Saffron and Curcuma by SERS Raman Spectroscopy Combined with SSA-BP Neural Networks Model. Foods 2023; 12:4124. [PMID: 38002182 PMCID: PMC10670709 DOI: 10.3390/foods12224124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
(1) Background: Rapid and accurate determination of the content of the chemical dye Auramine O(AO) in traditional Chinese medicines (TCMs) is critical for controlling the quality of TCMs. (2) Methods: Firstly, various models were developed to detect AO content in Dendrobium officinale (D. officinale). Then, the detection of AO content in Saffron and Curcuma using the D. officinale training set as a calibration model. Finally, Saffron and Curcuma samples were added to the training set of D. officinale to predict the AO content in Saffron and Curcuma using secondary wavelength screening. (3) Results: The results show that the sparrow search algorithm (SSA)-backpropagation (BP) neural network (SSA-BP) model can accurately predict AO content in D. officinale, with Rp2 = 0.962, and RMSEP = 0.080 mg/mL. Some Curcuma samples and Saffron samples were added to the training set and after the secondary feature wavelength screening: The Support Vector Machines (SVM) quantitative model predicted Rp2 fluctuated in the range of 0.780 ± 0.035 for the content of AO in Saffron when 579, 781, 1195, 1363, 1440, 1553 and 1657 cm-1 were selected as characteristic wavelengths; the Partial Least Squares Regression (PLSR) model predicted Rp2 fluctuated in the range of 0.500 ± 0.035 for the content of AO in Curcuma when 579, 811, 1195, 1353, 1440, 1553 and 1635 cm-1 were selected as the characteristic wavelengths. The robustness and generalization performance of the model were improved. (4) Conclusion: In this study, it has been discovered that the combination of surface-enhanced Raman spectroscopy (SERS) and machine learning algorithms can effectively and promptly detect the content of AO in various types of TCMs.
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Affiliation(s)
- Leilei Zhang
- Key Laboratory of Specialty Agri-Products Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (L.Z.); (C.Z.); (W.L.); (C.Z.)
| | - Caihong Zhang
- Key Laboratory of Specialty Agri-Products Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (L.Z.); (C.Z.); (W.L.); (C.Z.)
| | - Wenxuan Li
- Key Laboratory of Specialty Agri-Products Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (L.Z.); (C.Z.); (W.L.); (C.Z.)
| | - Liang Li
- Agricultural Technology and Soil Fertilizer General Station, Garze Tibetan Autonomous Prefecture, Kangding 626000, China; (L.L.); (P.Z.)
| | - Peng Zhang
- Agricultural Technology and Soil Fertilizer General Station, Garze Tibetan Autonomous Prefecture, Kangding 626000, China; (L.L.); (P.Z.)
| | - Cheng Zhu
- Key Laboratory of Specialty Agri-Products Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (L.Z.); (C.Z.); (W.L.); (C.Z.)
| | - Yanfei Ding
- Key Laboratory of Specialty Agri-Products Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (L.Z.); (C.Z.); (W.L.); (C.Z.)
| | - Hongwei Sun
- School of Automation, Hangzhou Dianzi University, Hangzhou 310083, China
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Velázquez R, Rodríguez A, Hernández A, Casquete R, Benito MJ, Martín A. Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art. Foods 2023; 12:3373. [PMID: 37761082 PMCID: PMC10528162 DOI: 10.3390/foods12183373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/27/2023] [Indexed: 09/29/2023] Open
Abstract
There is a necessity to protect the quality and authenticity of herbs and spices because of the increase in the fraud and adulteration incidence during the last 30 years. There are several aspects that make herbs and spices quite vulnerable to fraud and adulteration, including their positive and desirable sensorial and health-related properties, the form in which they are sold, which is mostly powdered, and their economic relevance around the world, even in developing countries. For these reasons, sensitive, rapid, and reliable techniques are needed to verify the authenticity of these agri-food products and implement effective adulteration prevention measures. This review highlights why spices and herbs are highly valued ingredients, their economic importance, and the official quality schemes to protect their quality and authenticity. In addition to this, the type of frauds that can take place with spices and herbs have been disclosed, and the fraud incidence and an overview of scientific articles related to fraud and adulteration based on the Rapid Alert System Feed and Food (RASFF) and the Web of Science databases, respectively, during the last 30 years, is carried out here. Next, the methods used to detect adulterants in spices and herbs are reviewed, with DNA-based techniques and mainly spectroscopy and image analysis methods being the most recommended. Finally, the available adulteration prevention measurements for spices and herbs are presented, and future perspectives are also discussed.
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Affiliation(s)
- Rocío Velázquez
- Departamento de Ingeniería, Medio Agronómico y Forestal, Investigación Aplicada en Hortofruticultura y Jardinería, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
| | - Alicia Rodríguez
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Alejandro Hernández
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Rocío Casquete
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - María J. Benito
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Alberto Martín
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
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Aissa R, Ibourki M, Ait Bouzid H, Bijla L, Oubannin S, Sakar EH, Jadouali S, Hermansyah A, Goh KW, Ming LC, Bouyahya A, Gharby S. Phytochemistry, quality control and medicinal uses of Saffron ( Crocus sativus L.): an updated review. J Med Life 2023; 16:822-836. [PMID: 37675158 PMCID: PMC10478662 DOI: 10.25122/jml-2022-0353] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 04/17/2023] [Indexed: 09/08/2023] Open
Abstract
Saffron, botanically known as Crocus sativus L., is renowned as the world's most expensive spice and has been utilized in various fields since ancient times. Extensive scientific research has been conducted on Crocus sativus (C. sativus), focusing on its phytochemical composition, diverse applications, and biological activities. C. sativus phytochemicals consist mainly of three compounds, namely crocin, picrocrocin, and safranal, which are responsible for most of its properties. Saffron is rich in bioactive compounds, more than 150 of which have been isolated. Owing to its unique composition and properties, saffron is used in various fields, such as the food industry, perfumery, cosmetics, pharmaceutics, and medicine. However, the high economic value of saffron makes it susceptible to adulteration and various fraudulent practices. To deal with this issue, a number of methods and techniques have been developed to authenticate and determine adulterants in saffron. This paper presents a bibliometric study of saffron based on the Web of Science database, analyzing 3,735 studies published between 2000 and 2021. The study also examined author participation and collaboration networks among countries. Production, transformation, chemical composition, methods of adulteration detection, uses, and health properties of saffron are also discussed.
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Affiliation(s)
- Rabha Aissa
- Department of Bio-Industrial Engineering & Environment, Bioprocesses and Environment Team, Superior School of Technology, Ibn Zohr University, Agadir, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology, and Health, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Simohamed Jadouali
- Laboratory of Biotechnology, Bioanalysis and Bioinformatics, Superior School of Technology, Sultan Moulay Slimane University, Khenifra, Morocco
| | - Andi Hermansyah
- Department of Pharmacy Practice, Faculty of Pharmacy, Universitas Airlangga, Surabaya, Indonesia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
| | - Long Chiau Ming
- Department of Pharmacy Practice, Faculty of Pharmacy, Universitas Airlangga, Surabaya, Indonesia
- School of Medical and Life Sciences, Sunway University, Sunway City, Malaysia
- PAPRSB Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | - Abdelhakim Bouyahya
- Department of Biology, Faculty of Sciences, Mohammed V University, Rabat, Morocco
| | - Said Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
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Species identification of culinary spices with two-locus DNA barcoding. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Kumari L, Jaiswal P, Tripathy SS. Various techniques useful for determination of adulterants in valuable saffron: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.061] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Xu W, Fu M, Huang M, Cui X, Li Y, Cao M, Wang L, Xiong X, Xiong X. Duplex real-time PCR combined with melting curve analysis for rapid detection of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103765] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Feng T, Qiu S, Tan G, Tian D, Wu D, Zhou L, Yang M, Zhu S. Identification of Suitable Barcodes for Specifically Detecting Adulterants of Turnip (Brassica rapa) and Radish (Raphanus sativus) in Maca (Lepidium meyenii). FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01857-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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