Quantitative high-performance liquid chromatographic method to analyse commercial saffron (Crocus sativus L.) products.

An HPLC method to check components and purity in commercial saffron by phot odiode array detection has been developed. The method was suitable for the standard analysis of commercial saffron. Therefore, 10 saffron metabolites responsible for the taste, flavour and colour were identified and quantifie d with high selectivity, precision and accuracy. Also, some artificial colo rants, which can be used as adulterants, were also detected and identified. Three different saffron types were studied and their metabolite concentrat ions determined at different wavelengths. (C) 1999 Elsevier Science B.V. Al l rights reserved.