Effect of Crocus sativus L. Stigmas Microwave Dehydration on Picrocrocin, Safranal and Crocetin Esters

Abstract

The dehydration process is the basis to obtain high quality saffron and to preserve it for a long time. This process modifies saffron’s main metabolites that define its quality, and are responsible for the characteristic color, taste, and aroma of the spice. In this work, the effect of microwave dehydration on saffron main metabolites (picrocrocin, safranal and crocetin esters) from Crocus sativus L. stigmas at three determinate powers and different time lapses was evaluated. The results showed that this dehydration process obtained similar or lower crocetin esters content, and after three months of storage, higher concentration was shown in treatments at 440 W for 36 s, 55 s, and 73 s; at 616 W for 90 s; and at 800 W for 20 s. Picrocrocin content was lower and safranal content was higher in all treatments compared to the control both before and after storage. Regarding to commercial quality, microwave dehydration obtained Category I of saffron according to International Standard Organization (ISO) 3632. After three months of storage, treatments at 616 W for 83 s and 800 W for 60 s obtained lower categories. The results obtained suggest that microwave dehydration is a suitable process for obtaining high quality saffron, 800 W with 6 lapses of 20 s being the best conditions studied.

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

“…In all groups, there is a rapid decrease of 7 to 14 days, consistent with that detected by the panelists as shown in Table 2 , and a different increase at each group to 60 days. These findings are consistent with previous findings [ 23 , 85 ] that indicated that safranal concentration is higher in saffron stored longer than a month because of formation of safranal from crocetin esters and picrocrocin during storage [ 28 ]. Previous studies reported that the main compounds of saffron change over time [ 82 , 83 ].…”

“…Others [ 49 ] have also reported similar stability in a* and b* in ham slices after 8 weeks of storage in vacuum packaging. The obtained results could be attributed to the presence of crocetin esters, also known as crocins, a group of water-soluble carotenoids responsible for saffron’s color strength [ 23 , 28 , 56 ]. Crocetin is formed from crocins during storage time [ 57 ].…”

“…Some studies confirm that saffron alleviates inflammatory diseases such as diabetes [ 15 ] and cardiovascular diseases [ 16 ] and has preventive effects on cancer [ 17 , 18 ]. Saffron is composed of a group of carotenoids, crocetin sugar esters, picrocrocin, and a wide array of ketones and terpenic aldehydes, with safranal being the most important compound [ 19 , 20 , 21 , 22 , 23 ] that contributes to more than 70% of the aroma of Spanish saffron [ 22 ]. Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde), which results from the hydrolysis of picrocrocin [ 24 ], is credited with specific bioactive effects, such as satiety-inducing, antidepressant, and neuroprotective effects [ 19 , 25 ] and protective effects on ischemia-induced PC12 cell injury through inhibition of oxidative stress and apoptosis [ 26 ]; safranal may also be used in future research on the treatment of schizophrenia [ 27 ].…”

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

“…The dehydration procedure used affects the main metabolites of saffron that are responsible for these organoleptic characteristics and that define the quality of the product. García-Blázquez et al [ 7 ] studied the effect of microwave dehydration on saffron main metabolites (picrocrocin, safranal and crocetin esters) from Crocus sativus L. stigmas at three determinate powers and different time lapses. A control of saffron dehydrated using the traditional dehydration called “toasting” in which stigmas are put on a sieve with a silk bottom placed over a heating source was obtained and analyzed.…”

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

“…Saffron is a highly valued spice that imparts color, flavor, and aroma to food. The compounds responsible for these properties are a group of carotenoids, crocetin sugar Molecules 2021, 26, 2073 2 of 8 esters, picrocrocin, and a wide array of ketones and terpenic aldehydes, with safranal being the most important compound [8]. Picrocrocin is the most important substance responsible for the characteristic bitter taste of saffron [9].…”