ISO 3632-2:2010

Overview

ISO 3632-2:2010 - Spices - Saffron (Crocus sativus L.) - Part 2: Test methods specifies standardized laboratory methods for testing dried saffron (filaments, cut filaments and powder). It defines how to identify saffron, assess purity and quality attributes, detect adulteration (including synthetic water‑soluble acidic colorants), and measure key physicochemical parameters used in grading and regulatory control.

The standard is the test‑methods companion to ISO 3632‑1 (Specification) and is intended for food testing laboratories, quality control in the spice trade, regulatory authorities and producers.

Key technical topics and requirements

• Scope and sample types: Applies to saffron filaments, cut filaments and powder.
• Minimum laboratory sample sizes:
  • Filaments/cut filaments: 23 g (11.5 g × 2)
  • Powder: 13.5 g (6.75 g × 2)
• Primary tests specified (non‑exhaustive):
  • Identification test (visual/magnifying glass for filaments; colorimetric diphenylamine test for powder).
  • Microscopic examination to confirm Crocus sativus L. stigmas and quantify floral waste/foreign matter (water, alkaline illuminating solution, iodine staining; 100× and 400× observation).
  • Moisture and volatile matter determination.
  • Floral waste and foreign matter content (filaments/cut filaments).
  • Crushing and sieving to obtain a defined powder fraction (95% < 500 µm) for some assays.
  • Cold water‑soluble extract determination.
  • Total ash and acid‑insoluble ash (reference methods ISO 928 / ISO 930).
  • Main characteristic determination by UV‑vis spectrometry (colouring strength; crocin absorbance ~440 nm - defined as 1% A440nm for a 1 g/100 ml solution in 1 cm cell).
  • Detection of artificial coloring: Thin‑layer chromatography (TLC) and High Performance Liquid Chromatography (HPLC) methods for synthetic water‑soluble acidic colorants.
• Informative annexes provide photographic references for microscopy, example UV‑vis profiles and chromatograms.

Practical applications and users

• Food testing laboratories implementing validated saffron analysis.
• Regulatory agencies enforcing saffron standards and checking for adulteration.
• Quality control teams at spice exporters, importers and packers for lot acceptance and grading.
• Research and authentication services that characterize saffron quality (crocin content, moisture, ash) and detect synthetic dyes.
• Supports dispute resolution in trade by providing reproducible, internationally accepted test procedures.

Related standards

• ISO 3632‑1: Specification (saffron grading and limits)
• ISO 928 / ISO 930: Ash determinations
• ISO 941: Cold water‑soluble extract
• ISO 948: Sampling of spices and condiments

Keywords: ISO 3632-2:2010, saffron test methods, saffron quality testing, Crocus sativus L., saffron analysis, HPLC, TLC, UV‑vis, coloring strength, moisture content, ash determination.