Comparative analysis of bioactive N- alkylamides produced by tissue culture raised versus field plantlets of Spilanthes ciliata using LC-Q-TOF (HRMS)

Bhat, Zubair Shanib; Jaladi, Neeharika; Khajuria, Rajni; Shah, Zeeshan Hamid; Arumugam, N.

doi:10.1016/j.jchromb.2016.02.023

Cited by 4 publications

(3 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Crocetins are lipophilic carotenoids derived from the hydrolysis of crocin glycosides, which is a crocin aglycone [ 67 ]. It contains a carboxyl group at each end of the polyene chain [ 19 ]; these groups of compounds (α-crocetin or crocetin I, crocetin II, β-crocetin, γ-crocetin) are produced from the degradation of zeaxanthin [ 73 ].…”

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

“…It is a colorless and odorless glycoside monoterpene (4-hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde or hydroxy-β-cyclocitral: HTCC and glucose), a product of the degradation of zeaxanthin, and is responsible for saffron’s bitter taste [ 8 , 28 , 34 , 52 , 58 , 74 ]. Picrocrocin is the second most abundant component in dry matter content [ 66 , 73 , 75 ]. During the drying process (35–50 °C for 4–7 h), picrocrocin’s temperature and/or hydrolysis form an aglycone [ 73 , 76 ].…”

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

“…Picrocrocin is the second most abundant component in dry matter content [ 66 , 73 , 75 ]. During the drying process (35–50 °C for 4–7 h), picrocrocin’s temperature and/or hydrolysis form an aglycone [ 73 , 76 ]. Therefore, picrocrocin decreases during dehydration, whereas safranal is absent before drying [ 17 ].…”

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

See 2 more Smart Citations

Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Avila-Sosa

Nevárez-Moorillón

Ochoa‐Velasco

et al. 2022

Foods

View full text Add to dashboard Cite

This review aims to evaluate the state of saffron’s main bioactive compounds and their relationship with its commercial quality. Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It owes its sensory and functional properties mainly to the presence of its carotenoid derivatives, synthesized throughout flowering and also during the whole production process. These compounds include crocin, crocetin, picrocrocin, and safranal, which are bioactive metabolites. Saffron’s commercial value is determined according to the ISO/TS3632 standard that determines their main apocatotenoids. Other techniques such as chromatography (gas and liquid) are used to detect the apocarotenoids. This, together with the determination of spectral fingerprinting or chemo typing are essential for saffron identification. The determination of the specific chemical markers coupled with chemometric methods favors the discrimination of adulterated samples, possible plants, or adulterating compounds and even the concentrations at which these are obtained. Chemical characterization and concentration of various compounds could be affected by saffron’s geographical origin and harvest/postharvest characteristics. The large number of chemical compounds found in the by-products (flower parts) of saffron (catechin, quercetin, delphinidin, etc.) make it an interesting aromatic spice as a colorant, antioxidant, and source of phytochemicals, which can also bring additional economic value to the most expensive aromatic species in the world.

show abstract

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%