A quantitative high-performance liquid chromatographic method to analyse commercial saffron (Crocus sativus L.) products.

Lozano, Pedro; Castellar, M.R.; Simancas, M.J; Iborra, José L.

doi:10.1016/s0021-9673(98)00938-8

Cited by 127 publications

(94 citation statements)

References 18 publications

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“…Saffron also has medicinal applications. [3,4] Saffron contains more than 150 volatile and aroma-yielding compounds. Safranal is one of the main components of saffron essential oil.…”

Section: Introductionmentioning

confidence: 99%

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Koşar

Demirci

Göğer

et al. 2017

International Journal of Food Properties

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Oven dried cut stigmas of Crocus sativus L. cultivated in Eskisehir and Safranbolu regions of Turkey were subjected to micro distillation to extract steam volatiles. They were then analysed by Gas Chromatography and Gas Chromatography/Mass Spectrometry, simultaneously. The colour compounds were extracted with 80% methanol and analysed by High Pressure Liquid Chromatography HPLC/DAD and HPLC/MS/MS. The activities of the extracts of saffron against 2,2ʹ-azinobis-3-ethylbenzothiazoline-6-sulphonic acid free radical (ABTS •+ ) were investigated using on-line (HPLC-ABTS•+ ) and off-line methods. Safranal (62.1 and 49.3%) and α-isophorone (10.0 and 16.3%) were found as the characteristic aromatic volatiles in the Eskisehir and Safranbolu samples, respectively. Crude saffron extracts showed high total antioxidant activity against ABTS•+ radical.ARTICLE HISTORY

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“…Saffron also has medicinal applications. [3,4] Saffron contains more than 150 volatile and aroma-yielding compounds. Safranal is one of the main components of saffron essential oil.…”

Section: Introductionmentioning

confidence: 99%

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Koşar

Demirci

Göğer

et al. 2017

International Journal of Food Properties

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“…Some methods are non-specific and unable to adequately separate the exact quality of saffron present in the international market on the basis of metabolites. Either they are more expensive or time-consuming [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Extraction and Rapid HPLC Based Quantification of Crocin and Safranal in Saffron (Crocus Sativus L.)

Alam

Elkholy

Hosokawa

et al. 2016

Int J Pharm Pharm Sci

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Objective: Saffron (Crocus sativus L.) is one of the most valuable crops with high medicinal values used in many diseases. The aim of the study was to establish the reliability and rapid HPLC method for analysis of crocin and safranal concentration present in stigmata of saffron in the market as well as field grown samples. Methods:Field grown and market stigmata of saffron were used for extraction of crocin and safranal. The linear dynamic ranges were established after validating the robustness of critical method parameters. The Agilent1260-Infinity Quaternary LC system was used for the preparation of calibration standards and quantification of crocin and safranal in C. sativus stigmata. Results:A good linearity was achieved in the range of 10-30 µg for each compound with the determination coefficient (R 2 Conclusion: This method may serve the purpose of accurate quantification of crocin and safranal present in the stigmata of the plant in a quick time period.). The calibration curves revealed linear regression (r. 0.997) for this rapid HPLC method and limit of quantifications (LOQs) were achieved in the range of 3.4 µg/ml for crocin and 10.2 µg/ml for safranal. The limit of detection (LODs) for all standards was ≤4.2 µg /ml. The range of crocin content (10.43-16.32 mg/g) and safranal (5.19-5.21 mg/g) was estimated in saffron samples.

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“…Between them, carotenoids are the most important molecules because they determinate color and taste of the spice. From this class of compounds, in C. sativus, we can essentially find lycopene, α-and β-carotene, zeaxanthin and crocetin that are liposoluble and the hydrosoluble crocins, derived by crocetin esterification with sugars [8][9][10] [11]. High temperatures and humidity levels induce crocin oxidation and degradation and consequently the decrease of spice attributes [12].…”

Section: Introductionmentioning

confidence: 99%

“…High temperatures and humidity levels induce crocin oxidation and degradation and consequently the decrease of spice attributes [12]. Aroma, on the other hand, is determined by the amount of safranal, a terpenic aldehyde, and picrocrocin, a glycosidic form of the safranal [9][10][11][12][13]. Saffron has captured human attention since when past populations employed it as drug, perfume, dye and aroma [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Biochemical, Antioxidant and Antineoplastic Properties of Italian Saffron (<i>Crocus sativus L</i>.)

Gismondi¹,

Serio²,

Canuti³

et al. 2012

AJPS

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Saffron, the most expensive spice in the world, is got by Crocus sativus L. stigmas. The production of this substance has attracted human interest, since ancient cultures, for its medicinal and culinary properties. Because of saffron high economic value, sometimes, since Middle Ages, it is adulterated with other vegetal materials, dyes or synthetic molecules. Object of this work was the study of one of the best world saffron: Civitaretenga (AQ, Central Italy) C. sativus. Taste, color and aroma of Civitaretenga spice were determined, according to international standards (ISO/Technical Specification 3632), to define its high quality. A biochemical approach was then applied to obtain a secondary metabolite profile of this product. So, crocins, total phenolic content, flavonoids and phenolic acids were detected by HPLC-DAD and spectrophotometric analysis. Moreover, in vitro antioxidant properties and in vivo antineoplastic effects, on highly metastatic murine B16-F10 melanoma cell line, were successfully revealed in Civitaretenga C. sativus extract. All these data confirmed the elevated quality of Civitaretenga saffron and its highly reducing and chemopreventive activity.

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A quantitative high-performance liquid chromatographic method to analyse commercial saffron (Crocus sativus L.) products.

Cited by 127 publications

References 18 publications

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Simultaneous Extraction and Rapid HPLC Based Quantification of Crocin and Safranal in Saffron (Crocus Sativus L.)

Biochemical, Antioxidant and Antineoplastic Properties of Italian Saffron (<i>Crocus sativus L</i>.)

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A quantitative high-performance liquid chromatographic method to analyse commercial saffron (Crocus sativus L.) products.

Cited by 127 publications

References 18 publications

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Simultaneous Extraction and Rapid HPLC Based Quantification of Crocin and Safranal in Saffron (Crocus Sativus L.)

Biochemical, Antioxidant and Antineoplastic Properties of Italian Saffron (&lt;i&gt;Crocus sativus L&lt;/i&gt;.)

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Biochemical, Antioxidant and Antineoplastic Properties of Italian Saffron (<i>Crocus sativus L</i>.)