Determination of Crocin Content and Volatile Components in Different Qualities of Iranian Saffron

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.

Nondestructive classification of saffron using color and textural analysis

“…This technique classifies saffron into three classes by measuring different color, and textural features from color images. The Local traders in Iran considering the type of saffron (Pushal, Negin, and sargol) determine the price, because this classification has a significant relationship with the quality of saffron (Azarabadi & Özdemir, ). Few studies have been done on the classification of saffron using machine learning methods.…”

“…There is another type of saffron in Iran that is called Daste or Dokhtarpich or Bunch (red stigmas plus large amounts of yellow style, presented in a tiny bundle) (Bonyadi, Yazdani, & Saadat, ). This type is less available on the market in Iran and is not traded Internationally (Azarabadi & Özdemir, ). To prepare Pushal, the stigmas (section of the aerial part of the pistil) are separated from the ends of the three filaments with a small amount of style (part of the pistil between the stigma and the ovary) and then dried.…”

“…Sargol saffron consists of only the red part of the stigma. This category of saffron has a strong coloring property (Azarabadi & Özdemir, ). Due to the difference between expert opinions, there are errors that can be avoided using an objective approach such as image processing (Pourreza, Pourreza, Abbaspour‐Fard, & Sadrnia, ).…”

Safran Kullanilarak Hazirlanan Kombucha İçeceği̇ni̇n Fi̇zi̇koki̇myasal Ve Duyusal Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

“…It also contains carbohydrates, mucilage, starch, gums, proteins, amino acids, fats, anthocyanins, fiber, vitamins (B1 and B2), minerals, alkaloids, saponins, safranal and picrocrocin together with other chemical compounds (Negbi, 1997;Melnyk et al, 2010;Shahi et al, 2016;Serrano-Díaz et al, 2013;Alavizadeh et al, 2014). Azarabadi and Özdemir (2018) analysed volatile compounds in saffron samples and found acetic acid, 2-(5H)-furanone, isophorone, 4-ketoisophorone, 2,6,6-trimethyl-1,4-cyclohexanedione, eucarvone and safranal as significant compounds.…”

Toxicity of Saffron Extracts on Cancer and Normal Cells: A Review Article

“…They include: (i) Crocin (mono-glucosyl or di-glucosyl poly N-esters) and water-soluble derivatives that create the red colour of saffron; (ii) Picrocrocin (the glucoside precursor of safranal, responsible for the bitter taste of saffron); and (iii) Safranal (dicarboxylic acid precursor of crocin) that produces the scent of saffron (Hosseinzadeh et al, 2009;Hosseinzadeh et al, 2012). Low levels of thiamine and riboflavin are also present in saffron (Alonso et al, 2001;Azarabadi and Özdemir, 2018). Most of the beneficial and therapeutic properties of saffron are related to the antioxidant and anti-inflammatory effects of saffron extract and its active components (Lecomte et al, 2017;Hosseini et al, 2018;Zeinali et al, 2019).…”