Saffron (Crocus sativus) is the most expensive spice in the world. As a consequence, saffron has frequently been associated with an unrivalled degree of adulteration. The aim of this work was searching for DNA-barcode candidates as molecular markers to differentiate C. sativus from allied species and assessing the authenticity of saffron. A real-time PCR assay combined with high resolution melting (HRM) analysis was carried out in order to discriminate different Crocus spp., being further confirmed by sequencing.
Abstract of this research paper can be found at: http://www.sciencedirect.com/science/article/pii/S0956713516300093