Effective and simple approach for colchicine determination in saffron parts

OlhaMykhailenko^aLiudasIvanauskas^bIvanBezruk^aMindaugasMarksa^bOlgaBorodina^cVictoriyaGeorgiyants^a

^aPharmaceutical Chemistry Department, National University of Pharmacy of the Ministry of Health of Ukraine, 4-Valentinivska st., 61168 Kharkiv, Ukraine

^bAnalytical and Toxicological Chemistry Department, Lithuanian University of Health Sciences, A. Mickevičiaus g. 9, LT 44307 Kaunas, Lithuania

^cMedical Biology Department, Kharkiv National Medical University, 4 Nauky Ave, 61022 Kharkiv, Ukraine

Received 12 March 2021, Revised 3 August 2021, Accepted 11 August 2021, Available online 13 August 2021.

Abstract

Crocus sativus (Iridaceae) or saffron is important for its flavoring properties in the food industry and its medicinal properties in the pharmaceutical industry. Real saffron must meet the quality requirements set to FDA or ISO specifications, and in addition, must be safe and non-toxic. An “autumn crocus” or scientific name Colchicum spp. (Colchicaceae) is a plant that contains a highly toxic alkaloid colchicine. The problem is that Colchicum autumnale is often mistaken for C. sativus. This study aim is to develop the high-performance liquid chromatography method for determining the presence of colchicine in C. sativus stigma, flowers and corms, and then for solving the issue of saffron possible falsification and toxicity. The chromatographic separation was performed on ACE C₁₈ column (5.0 μm, 250 mm × 4.6 mm), by using 0.1% acetic acid in water and acetonitrile as the mobile phase and UV detector (350 nm). Current analysis showed that all Crocus raw materials didn’t contain colchicine. This confirms the safety of saffron and its parts for using in the development of substances based on them. The proposed method was successfully applied on C. autumnale corms and showed good separation and colchicine identification. The presence of tricyclic proto-alkaloid colchicine in plant products is not a new phenomenon, however, the need for new sensitive analytical methods that can detect it in food and medicine still exists. The identification and confirmation of colchicine absence in saffron raw materials are important for further herbal drug development and for the food industry.

https://www.sciencedirect.com/science/article/abs/pii/S0308814621018689?via%3Dihub