A 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 photodiode 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 quantified with high selectivity, precision and accuracy. Also, some artificial colorants, which can be used as adulterants, were also detected and identified. Three different saffron types were studied and their metabolite concentrations determined at different wavelengths.

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