Barcoding Melting Curve Analysis for Rapid, Sensitive, and Discriminating Authentication of Saffron (<i>Crocus sativus</i> L.) from Its Adulterants

<div>Influence of annealing temperature and DNA concentration on saffron melting temperature. (a) Annealing temperature. PCR was performed on different annealing temperature (56, 58, 60, and 62°C) in triplicate. (b) DNA concentration. Saffron DNA was serially diluted, and each concentration of saffron DNA was amplified in triplicate by the primer pair psbAF/trnHR.</div>

BioMed Research International

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Figure 2

Figure 2: Barcoding Melting Curve Analysis for Rapid, Sensitive, and Discriminating Authentication of Saffron (<i>Crocus sativus</i> L.) from Its Adulterants 

Figure 2 | Barcoding Melting Curve Analysis for Rapid, Sensitive, and Discriminating Authentication of Saffron (Crocus sativus L.) from Its Adulterants 