SavedAdd your journal

Journals / Gıda / 2018 / Cilt: 43 - Sayı: 3

DETERMINATION OF CROCIN CONTENT AND VOLATILE COMPONENTS IN DIFFERENT QUALITIES OF IRANIAN SAFFRON

FARKLI KALİTEDEKİ İRAN SAFRANLARIN KROSİN İÇERİĞİ VE UÇUCU BİLEŞENLERİNİN BELİRLENMESİ

Negin Azarabadi
Feramuz Özdemir
Journal
Gıda
Pages
476–489
Publication Date
2018-05-18
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Safranal, the main volatile compound of saffron, was determined in the Sargol-I, Sargol-II, Pushal-I, Pushal-II and Bunch category samples as 49.64%, 50.29%, 50.42%, 57.02% and 61.31%, respectively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Saffron, obtained from dried stigmas of Crocus sativus L. flowers, is widely used as a food colouring and flavouring spice.
📊
Key Findings & Data:The total amount of the crocin component was identified with HPLC as highest in the Sargol-I sample (66.67 mg/g) and lowest in the Bunch sample (51.66 mg/g).
💡
Conclusion & Impact:Safranal, the main volatile compound of saffron, was determined in the Sargol-I, Sargol-II, Pushal-I, Pushal-II and Bunch category samples as 49.64%, 50.29%, 50.42%, 57.02% and 61.31%, respectively.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Safran (Crocus Sativus L.) · Katı faz mikro ekstraksiyon (SPME) · GC-MS

Abstract

Saffron, obtained from dried stigmas of Crocus sativus L. flowers, is widely used as a food colouring and flavouring spice. The aim of this study was to determine crocin content and volatile constituents of saffron belonging to different quality categories. The quality categories of saffron samples differ in red stigmas (Sargol-I and Sargol-II) and threads with yellow styles (Pushal-I, Pushal-II and Bunch). The total amount of the crocin component was identified with HPLC as highest in the Sargol-I sample (66.67 mg/g) and lowest in the Bunch sample (51.66 mg/g). SPME followed by GC-MS was used to screen of saffron volatile composition. As the result of study, 40 volatile compounds were detected by 3 different fibers (PA, PDMS and CAR/PDMS). GC-MS (PDMS). Safranal, the main volatile compound of saffron, was determined in the Sargol-I, Sargol-II, Pushal-I, Pushal-II and Bunch category samples as 49.64%, 50.29%, 50.42%, 57.02% and 61.31%, respectively.

Özet

Safran, Crocus sativus L. çiçeklerinin kurutulmuş stigmalarından elde edilen, gıda renklendirici ve lezzet verici olarak yaygın biçimde kullanılan bir baharattır. Bu çalışmanın amacı, farklı kalite sınıflarına ait safranın krosin içeriğini ve uçucu bileşenlerini belirlemektir. Safran örneklerinin kalite sınıfları, içerdikleri kırmızı stigmalar (Sargol-I ve Sargol-II) ve sarı stiluslar (Pushal-I, Pushal-II ve Bunch) bakımından farklılık göstermektedir. HPLC ile belirlenen toplam Krosin miktarı Sargol-I örneğinde en yüksek (66.67 mg / g) ve Bunch örneğinde en düşük (51.66 mg / g) olarak tespit edilmiştir. Safranın uçucu bileşenleri; GC-MS kullanılarak SPME yöntemi ile belirlenmiş, çalışmada 3 farklı fiber (PA, PDMS ve CAR / PDMS) kullanılarak 40 uçucu bileşik tespit edilmiştir. Safranın ana uçucu bileşiği olan Safranal; Sargol-I, Sargol-II, Pushal-I, Pushal-II ve Bunch kategori örneklerinde sırasıyla % 49.64, % 50.29, % 50.42, % 57.02 ve % 61.31 olarak tespit edilmiştir.

🔖

Cite This Article

Azarabadi, N., Özdemir, F. (2018). DETERMINATION OF CROCIN CONTENT AND VOLATILE COMPONENTS IN DIFFERENT QUALITIES OF IRANIAN SAFFRON. Gıda, Cilt: 43 - Sayı: 3, 476–489. https://ajindex.com/articles/39210

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (9)

  1. Alonso, G.L., Salinas, M.R., Esteban-Infantes, F.J., & Sánchez-Fernández, M.A. (1996). Determination of safranal from saffron (Crocus sativus L.) by thermal desorption-gas chromatography. J Agric Food Chem 44(1): 185-8, https://doi.org/10.1021/jf940665i
  2. Anastasaki, E., Kanakis, C., Pappas, C., Maggi, L., del Campo, C.P., Carmona, M., Alonso, G.L., & Polissiou, M. (2009). Geographical differentiation of saffron by GC–MS/FID and chemometrics. Eur Food Res and Technol 229(6): 899-905, https://doi.org/10.1007/s00217-009-1125-x
  3. Anastasaki, E., Kanakis, C., Pappas, C., Maggi, L., Del Campo, C., Carmona, M., Alonso, G., & Polissiou, M. (2010). Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysis. Eur Food Res and Technol 230: 571-7, https://doi.org/10.1007/s00217-009-1197-7
  4. Caballero-Ortega, H., Pereda-Miranda, R., & Abdullaev, F.I. (2007). HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources. Food Chem 100 (3): 1126-31, https://doi.org/10.1016/j.foodchem.2005.11.020
  5. Carmona, M., Zalacain, A., Salinas, M.R., & Alonso, G.L. (2006). Generation of saffron volatiles by thermal carotenoid degradation. J Agric Food Chem 54(18): 6825-34, https://doi.org/10.1021/jf0612326
  6. Carmona, M., Zalacain, A., Sánchez, A.M., Novella, J.L., & Alonso, G.L. (2006). Crocetin esters, picrocrocin and its related compounds present in Crocus sativus stigmas and Gardenia jasminoides fruits. Tentative identification of seven new compounds by LC-ESI-MS. J Agric Food Chem 54: 973-979, https://doi.org/10.1021/jf052297w
  7. Carmona, M., Sánchez, A.M., Ferreres, F., Zalacain, A., Tomás-Barberán, F., & Alonso, G.L. (2007). Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins. Food Chem 100(2): 445-50, https://doi.org/10.1016/j.foodchem.2005.09.065 D’Archivio, A.A., Giannitto, A., Maggi, M.A., & Ruggieri, F. (2016). Geographical classification of Italian saffron (Crocus sativus L.) based on chemical constituents determined by high-performance liquid-chromatography and by using linear discriminant analysis. Food Chem 212: 110-6, https://doi.org/10.1016/j.foodchem.2016.05.149
  8. D'Auria, M., Mauriello, G., & Rana, G.L. (2004). Volatile organic compounds from saffron. Flavour Fragr 19(1): 17-23, https://doi.org/10.1002/ffj.1266
  9. D'Auria, M., Mauriello, G., Racioppi, R., & Rana, G.L. (2006). Use of SPME-GC-MS in the study of time