ISO - Cover page

Foreword

1 Scope

2 Normative references

3 Terms and definitions

4 Tests and sample sizes

4.1 Minimum mass of the laboratory sample

4.2 Tests required and test sample sizes

5 Identification test

5.1 General

5.2 Saffron in filaments and cut filaments

5.2.1 Principle

5.2.2 Apparatus

5.2.3 Procedure

5.2.4 Interpretation of results

5.3 Saffron in powder form

6 Microscopic examination of saffron

6.1 General

6.2 Principle

6.3 Reagents

6.4 Apparatus

6.5 Procedure

6.5.1 Test portion

6.5.2 Preparation for observation in water

6.5.3 Preparation for observation in an aqueous solution of sodium hydroxide, potassium hydroxide or chloral hydrate

6.5.4 Preparation for observation in aqueous iodine in iodide solution

6.5.5 Observation, identification, and counting

6.6 Expression of results

6.7 Microscopic examination

6.8 Interpretation of microscopic observations

7 Determination of moisture and volatile matter content

7.1 General

7.2 Principle

7.3 Apparatus

7.4 Procedure

7.4.1 Test portion

7.4.2 Determination

7.5 Expression of results

8 Determination of floral waste content of saffron in filaments and cut filaments

8.1 Principle

8.2 Apparatus

8.3 Procedure

8.3.1 Test portion

8.3.2 Determination

8.4 Expression of results

9 Determination of foreign matter content of saffron in filaments and cut filaments

9.1 Principle

9.2 Apparatus

9.3 Procedure

9.3.1 Test portion

9.3.2 Determination

9.4 Expression of results

10 Crushing and sieving of the samples for tests described in Clauses 6, 14, 15 and 16

10.1 Apparatus

10.2 Saffron in filaments and cut filaments

10.3 Saffron in powder form

11 Determination of extract soluble in cold water

12 Determination of total ash

13 Determination of acid-insoluble ash

14 Determination of the main characteristics using a UV-vis spectrometric method

14.1 General

14.2 Principle

14.3 Apparatus

14.4 Procedure

14.4.1 Test portion

14.4.2 Determination

14.5 Expression of results

14.6 Test report

15 Detection of artificial coloring: identification of synthetic water-soluble acidic colorants — Thin-layer chromatography method

15.1 General

15.2 Principle

15.3 Reagents

15.4 Apparatus

15.5 Procedure

15.5.1 Test portion

15.5.2 Extraction of artificial colorants

15.5.3 Purification of sample

15.5.4 Chromatography and detection

15.5.5 Calculation

15.5.6 Interpretation of results

15.5.7 Expression of results

16 Detection of artificial coloring: identification of synthetic water-soluble acidic colorants — High performance liquid chromatography (HPLC)

16.1 General

16.2 Principle

16.3 Reagents

16.4 Apparatus

16.5 Procedure

16.5.1 Test portion

16.5.2 Extraction of artificial colorants

16.5.3 Purification of sample

16.5.4 Chromatography and detection

16.5.5 Interpretation of the results

16.5.6 Expression of results

16.6 Test report

Annex A (informative) Example for the expression of results for a microscopic examination

Annex B (informative) Photographic references for microscopic identification

Annex C (informative) Example of a UV-vis profile of an aqueous extract of saffron

Annex D (informative) Examples of chromatograms

Bibliography

GSO ISO 3632-2:2022

ISO 3632-2:2010

مواصفة قياسية خليجية

الزعفران الجزء الثاني: طرق الاختبار

Gulf Standard

Spices — Saffron (Crocus sativus L.) — Part 2: Test methods

ICS:

67.220.10

English Language – اللغةالإنجليزية Edition 2 – 10/10/2022 – 2 الطبعة

هذه الوثيقة محمية بالقانون COPYRIGHT PROTECTED DOCUMENT
جميع الحقوق محفوظة لهيئة لتقييس لدول مجلس التعاون لدول الخليج العربية. ما لم ينص على خلاف ذلك، لا يجوز إعادة إنتاج أي جزء من هذا المنشور أو استخدامه بأي شكل آخر أو بأي وسيلة، إلكترونية أو ميكانيكية، بما في ذلك التصوير، أو النشر على الإنترنت أو الإنترانت، دون إذن كتابي مسبق من هيئة التقييس لدول مجلس التعاون لدول الخليج العربية على العنوان أدناه أو الدول الأعضاء في الهيئة داخل بلدانهم.
All rights reserved to GCC Standardization Organization (GSO). Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either GSO at the address below or GSO's member body in the country of the requester.
Outreach Dept, Knowledge Management Section GCC Standardization Organization (GSO) P.O.Box: 85245 Riyadh 12511 Kingdom of Saudi Arabia		إدارة التواصل، قسم إدارة المعرفة هيئة التقييس لدول مجلس التعاون لدول الخليج العربية (GSO) ص. ب: 85245 الرياض 12511 المملكة العربية السعودية
Tel:	+966115208000		هاتف:
Fax:	+966115208010		فاكس:
E-Mail:	csc@gso.org.sa		بريد إلكتروني:
Website:	www.gso.org.sa		موقع ويب:

تقديم خليجي

هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها أجهزة التقييس الوطنية في الدول الأعضاء ، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة.

قرر المجلس الفني لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (53) بتاريخ 1444/03/14 هـ ،الموافق 2022/10/10م اعتماد تحديث المواصفة القياسية الخليجية رقم GSO ISO 3632-2:2022 وعنوانها "الزعفران الجزء الثاني: طرق الاختبار" باللغة الانجليزية التي تم دراستها وتبنيها عن المنظمة الدولية للتقييس رقم ISO 3632-2:2010 بدون إدخال تعديلات فنية عليها ضمن برنامج عمل اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية (TC05) المدرجة في خطة المملكة العربية السعودية . على أن تلغي وتحل محل المواصفة القياسية رقم GSO ISO/TS 3632-2:2007 .

Gulf Foreword

GCC Standardization Organization (GSO) is a regional organization which consists of the national standardization bodies of GCC member states. One of GSO main functions is to issue gulf standards and technical regulations through specialized technical committees.

GSO Technical Council in its meeting number (53) held on 14/03/1444 H, which corresponds to 10/10/2022, has approved the update of Gulf Standard GSO ISO 3632-2:2022 titled "Spices — Saffron (Crocus sativus L.) — Part 2: Test methods" in English language which was studied and adopted from International Organization for Standardization Standard ISO 3632-2:2010 without any technical modifications through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) in SAUDI ARABIA schedule . This document will cancel and replace the Gulf Standard GSO ISO/TS 3632-2:2007.

		INTERNATIONAL STANDARD	ISO 3632-2 Second edition 2010-10
		Spices — Saffron (Crocus sativus L.) — Part 2: Test methods Épices — Safran (Crocus sativus L.) — Partie 2: Méthodes d'essai

Reference number

ISO 3632-2:2010 (E)

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of the requester.

ISO copyright office

CP 401 • Ch. de Blandonnet 8

CH-1214 Vernier, Geneva

Tel. + 41 22 749 01 11

Fax + 41 22 749 09 47

E-mail copyright@iso.ch

Website www.iso.ch

Published in Switzerland

Contents Page

Foreword

1 Scope

2 Normative references

3 Terms and definitions

4 Tests and sample sizes

4.1 Minimum mass of the laboratory sample

4.2 Tests required and test sample sizes

5 Identification test

5.1 General

5.2 Saffron in filaments and cut filaments

5.2.1 Principle

5.2.2 Apparatus

5.2.3 Procedure

5.2.4 Interpretation of results

5.3 Saffron in powder form

6 Microscopic examination of saffron

6.1 General

6.2 Principle

6.3 Reagents

6.4 Apparatus

6.5 Procedure

6.5.1 Test portion

6.5.2 Preparation for observation in water

6.5.3 Preparation for observation in an aqueous solution of sodium hydroxide, potassium hydroxide or chloral hydrate

6.5.4 Preparation for observation in aqueous iodine in iodide solution

6.5.5 Observation, identification, and counting

6.6 Expression of results

6.7 Microscopic examination

6.8 Interpretation of microscopic observations

7 Determination of moisture and volatile matter content

7.1 General

7.2 Principle

7.3 Apparatus

7.4 Procedure

7.4.1 Test portion

7.4.2 Determination

7.5 Expression of results

8 Determination of floral waste content of saffron in filaments and cut filaments

8.1 Principle

8.2 Apparatus

8.3 Procedure

8.3.1 Test portion

8.3.2 Determination

8.4 Expression of results

9 Determination of foreign matter content of saffron in filaments and cut filaments

9.1 Principle

9.2 Apparatus

9.3 Procedure

9.3.1 Test portion

9.3.2 Determination

9.4 Expression of results

10 Crushing and sieving of the samples for tests described in Clauses 6, 14, 15 and 16

10.1 Apparatus

10.2 Saffron in filaments and cut filaments

10.3 Saffron in powder form

11 Determination of extract soluble in cold water

12 Determination of total ash

13 Determination of acid-insoluble ash

14 Determination of the main characteristics using a UV-vis spectrometric method

14.1 General

14.2 Principle

14.3 Apparatus

14.4 Procedure

14.4.1 Test portion

14.4.2 Determination

14.5 Expression of results

14.6 Test report

15 Detection of artificial coloring: identification of synthetic water-soluble acidic colorants — Thin-layer chromatography method

15.1 General

15.2 Principle

15.3 Reagents

15.4 Apparatus

15.5 Procedure

15.5.1 Test portion

15.5.2 Extraction of artificial colorants

15.5.3 Purification of sample

15.5.4 Chromatography and detection

15.5.5 Calculation

15.5.6 Interpretation of results

15.5.7 Expression of results

16 Detection of artificial coloring: identification of synthetic water-soluble acidic colorants — High performance liquid chromatography (HPLC)

16.1 General

16.2 Principle

16.3 Reagents

16.4 Apparatus

16.5 Procedure

16.5.1 Test portion

16.5.2 Extraction of artificial colorants

16.5.3 Purification of sample

16.5.4 Chromatography and detection

16.5.5 Interpretation of the results

16.5.6 Expression of results

16.6 Test report

Annex A (informative) Example for the expression of results for a microscopic examination

Annex B (informative) Photographic references for microscopic identification

Annex C (informative) Example of a UV-vis profile of an aqueous extract of saffron

Annex D (informative) Examples of chromatograms

Bibliography

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.

The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights.

ISO 3632-2 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments.

This second edition of ISO 3632-2 cancels and replaces ISO/TS 3632-2:2003, which has been technically revised.

ISO 3632 consists of the following parts, under the general title Spices — Saffron (Crocus sativus L.):

—

Part 1: Specification

—

Part 2: Test methods

INTERNATIONAL STANDARD ISO 3632-2:2010 (E)

Spices — Saffron (Crocus sativus L.) —

Part 2:

Test methods

1 Scope

This part of ISO 3632 specifies test methods for dried saffron obtained from the Crocus sativus L. flower.

It is applicable to saffron:

filaments and cut filaments;

powder.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

ISO 928, Spices and condiments — Determination of total ash

ISO 930, Spices and condiments — Determination of acid-insoluble ash

ISO 941, Spices and condiments — Determination of cold water-soluble extract

ISO 948, Spices and condiments — Sampling

ISO 3632-1, Spices — Saffron (Crocus sativus L.) — Part 1: Specification

3 Terms and definitions

For the purposes of this document, the terms and definitions given in ISO 3632-1 and the following apply.

3.1

moisture and volatile matter content

loss of mass fraction determined under the conditions specified in this part of ISO 3632

Note 1 to entry: Moisture and volatile matter content is expressed as a percentage mass fraction of the sample.

3.2

colouring strength

A_{1 cm}^{1 %}

, 440 nm

absorbance at the maximum wavelength (about 440 nm) of crocins for a 1 g/100 ml solution of test sample using a 1 cm quartz cell

Note 1 to entry: Colouring strength is mainly due to the content of crocins.

3.3

UV-vis profile of saffron extract

spectrum obtained between 200 nm and 700 nm

Note 1 to entry: An example is given for information in Figure C.1.

3.4

limit of detection

LOD

minimum amount or concentration of the analyte in a test sample which can be detected reliably, but not necessarily quantified, as demonstrated by a collaborative trial or other appropriate validation

3.5

minimum required performance limit

MRPL

minimum content of an analyte in a sample, which at least has to be detected and confirmed

Bibliography

[1]		ISO 565, Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings
[2]		ISO 648, Laboratory glassware — Single-volume pipettes
[3]		ISO 939, Spices and condiments — Determination of moisture content — Entrainment method
[4]		ISO 1042, Laboratory glassware — One-mark volumetric flasks
[5]		ISO 7712, Laboratory glassware — Disposable Pasteur pipettes

ICS 67.220.10

Price based on 36 pages