Genetic and Epigenetic Approaches for the Possible Detection of Adulteration and Auto-Adulteration in Saffron (Crocus sativus L.) Spice

Saffron (Crocus sativus L.) is very expensive and, because of this, often subject to adulteration.\r\nModern genetic fingerprinting techniques are an alternative low cost technology to the existing\r\nchemical techniques, which are used to control the purity of food products. Buddleja officinalis Maxim,\r\nGardenia jasminoides Ellis, Curcuma longa L., Carthamus tinctorius L. and Calendula officinalis L. are\r\namong the most frequently-used adulterants in saffron spice. Three commercial kits were compared\r\nconcerning the ability to recover PCR-gradeDNAfrom saffron, truly adulterated samples and possible\r\nadulterants, with a clear difference among them, mainly with the processed samples. Only one of\r\nthe three kits was able to obtain amplifiable DNA from almost all of the samples, with the exception\r\nof extracts. On the recovered DNA, new markers were developed based on the sequence of the\r\nplastid genes matK and rbcL. These primers, mainly those developed on matK, were able to recognize\r\nsaffron and the adulterant species and also in mixtures with very low percentages of adulterant.\r\nFinally, considering that the addition of different parts of saffron flowers is one of the most widespread\r\nadulterations, by analyzing the DNA of the different parts of the flower (styles, stamens and tepals)\r\nat the genetic and epigenetic level, we succeeded in finding differences between the three tissues that\r\ncan be further evaluated for a possible detection of the kind of fraud.