Identification of synthetic dyes magenta III (new fuchsin) and rhodamine B as common adulterants in commercial saffron.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125793
Abstract: Saffron is a highly adulterated spice due to its limited production and high costs. Non-saffron plant material is coloured with synthetic dyes to produce counterfeit saffron. Continuous monitoring of the synthetic dyes used in counterfeit… read more here.
Keywords: magenta iii; synthetic dyes; iii new; saffron ... See more keywords