Annex White book.pdf

A4.1.2.10 SOIVRE method for coloring power determinationThis method enables the determination of the coloring power of asaffron fraction sample in less than two hours. Hence, this time-savingmethod is used by the Spanish authorities for controlling the saffron lotsdestined for export to non European community countries. The mainadvantage of this method is that it can be applied in dry sample whilethe ISO 3632 method needs a foregoing humidity and volatile substancesdetermination. For this reason the sample should be dried in a furnacefor 16 hours at 103 o C ±2 o C. Both methods give results in dry matter butthe SOIVRE method shows immediate results. Comparisons in order tofulfill the requirements of the ISO 17025 have taken place. The resultingvalues from both methods are similar and show relative variations of lessthan 2,5 %.In short the method is performed as follows: we weigh a sample ofapproximately 3 gr. The sample is placed in a furnace for drying at 103 o C±2 o C for 30 minutes. After drying we proceed according to the saffron type:grinded and dried saffron should be homogenized with a spatula andshould pass through a 0,5 mm light “sieve”. 95% of the sample shouldpass the “sieve”. Saffron threads and powder should pass at 95% throughthe light “sieve”. We weigh a sample of 1 gr and place it in a bottle (500ml of 3d degree water are added according to ISO3696:1996). We agitatefor 15 minutes and leave the solution to rest for 5 minutes. A fractionsample of 2 ml is received from the middle zone and mixed with 100 mlof water. An instant absorption determination takes place at 440 nm. Theabsorption value is multiplied by the factor 250 and the coloring powervalue is calculated according to following formula:Coloring power (E 1cm1%) = Absorption 440x 250A4.1.3 OTHER TECHNICAL SPECIFICATIONSIn Spain, apart from the Technical Specification ISO / TS 3632 thatdetermines saffron quality, there are other standards, regulations andtechnical specifications to which all enterprises and producers of the sectorhave to comply:Saffron quality standard for foreign trading (NCCEA 1988, 1999): definessaffron qualities and specifications for export.Technical health regulation for treatment, circulation and distributionof spices (RTS 1984): defines the features for imported saffron spicesdestined for the Spanish market.Designation of Origin “La Mancha saffron” (PDO 1999): defines thespecifications for saffron protected by its origin. Applied to saffron, producedand dried in the region of Castile La-Mancha.154