Table A2.
Overview of in-house produced admixtures for method validation. Each mixture was milled and extracted using the same procedures as for the other samples.
| Sample ID | Saffron (g) | Adulterant (g) | % Adulterant (w/w) | |
|---|---|---|---|---|
| OUL | 0.5935 | 0.0379 | Safflower | 6.0% |
| RVN | 0.6003 | 0.0635 | Safflower | 9.6% |
| TMP | 0.5047 | 0.1278 | Safflower | 20.2% |
| TKU | 0.4461 | 0.1902 | Safflower | 29.9% |
| VAA | 0.5999 | 0.0348 | Paprika powder | 5.5% |
| AJA | 0.623 | 0.0463 | Paprika powder | 6.9% |
| BIA | 0.5033 | 0.1253 | Paprika powder | 19.9% |
| EGC | 0.4412 | 0.1895 | Paprika powder | 30.0% |
| BIQ | 0.5924 | 0.0368 | Wheat flour | 5.8% |
| BOD | 0.6025 | 0.0642 | Wheat flour | 9.6% |
| BES | 0.5145 | 0.1301 | Wheat flour | 20.2% |
| FSC | 0.4457 | 0.1856 | Wheat flour | 29.4% |