Effect of drying and storage process on Moroccan saffron quality

Chaouqi, Soukaina; Moratalla-López, Natalia; Lage, M.; Lorenzo, Cándida; Alonso, Gonzalo L.; Guedira, Taoufiq

doi:10.1016/j.fbio.2018.02.003

Cited by 35 publications

(27 citation statements)

References 38 publications

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“…The other main crocetin ester is trans -3-Gg, which showed the highest concentration values of all the reported glycosides and obtained significant differences between the control and all the microwave dehydration treatments studied. Previous studies showed that trans -4-GG concentration is higher than trans -3-Gg in traditionally dehydrated stigmas [ 11 , 16 , 34 , 35 ]. Other works are in accordance with our results as a greater value of trans -3-Gg concentration than trans -4-GG is also registered when stigmas are dried in the shade or freeze-dried [ 35 , 36 ].…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies showed that trans -4-GG concentration is higher than trans -3-Gg in traditionally dehydrated stigmas [ 11 , 16 , 34 , 35 ]. Other works are in accordance with our results as a greater value of trans -3-Gg concentration than trans -4-GG is also registered when stigmas are dried in the shade or freeze-dried [ 35 , 36 ]. However, under these different methods of dehydration, contrary results have also been obtained [ 36 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…Saffron aroma is enhanced after at least a month of its storage in stigmas traditionally dehydrated, the reason why saffron is not sold immediately after dehydration. In addition, previous studies observed that saffron’s main compounds’ content evolves over time [ 4 , 35 ]. Thus, microwave dehydrated saffron was stored for three months in order to study the evolution of the main metabolites, after which these compounds were analysed by HPLC-DAD again.…”

Section: Resultsmentioning

confidence: 99%

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

García-Blázquez

Moratalla-López

Lorenzo

et al. 2021

Foods

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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

García-Blázquez

Moratalla-López

Lorenzo

et al. 2021

Foods

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“…However, these scores did not vary significantly during the experimental period, a finding that may be attributed to the addition of saffron, which may have masked the negative effect of lipid oxidation or decelerate it owing to its antioxidant power [ 81 ]. Significant differences due to saffron concentration could be attributed that safranal, the major aromatic component of saffron, changes over time increasing its concentration [ 82 , 83 ] affecting to hedonic characteristics.…”

Section: Discussionmentioning

confidence: 99%

“…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 ].…”

Section: Discussionmentioning

confidence: 99%

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

Gómez-Sáez¹,

Moratalla-López

Alonso

et al. 2021

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This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).

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Chemical, biochemical and volatile profiles of saffron (Crocus sativus L.) from different growing areas of Morocco

et al. 2023

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Background: The saffron (Crocus sativus L.) planted area and production increased in the past decade in Morocco. This crop has been extended to new regions beyond its original main area due to the shift in climate conditions. Therefore, this study aimed to investigate the chemical characterization and the quality of saffron stigma samples collected from 11 different localities.Results: According to the ISO3632 standard method, all samples were within the ISO36-32.2010 categorization range (category I and II) Contents of crocin responsible for color, picrocrocin responsible for taste, and safranal responsible for the aroma, showed significant differences between samples from different areas. The biochemical analysis revealed that samples from Boulmane (Serghina and El Mers) are rich in polyphenols (5.70 ± 0.34; 5.31 ± 0.004 mg GAE/g DW, respectively) and have an important antioxidant power (IC 50 for the DPPH: 231.12 ± 1.065; 236.77 ± 2109 respectively) compared to those from Taznakht and Taliouine known for their higher organoleptic quality. Interestingly, volatile profiling by gas chromatography-mass spectrometry identified the safranal, isophorone, ketoisophorone, ß-isophorone, and 1-4-cyclohexanedione, 2,2,6-trimethyl as the main volatile compounds in saffron samples from different regions. Conclusion:This study is the first to be conducted in Morocco on saffron newly cultivated in new regions (Boulmane, Azilal, and Ain Leuh) and showed the higher potential for growing saffron, thus promoting the adoption of saffron as a substitute crop for the socio-economic development in these new areas.

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Effect of drying and storage process on Moroccan saffron quality

Cited by 35 publications

References 38 publications

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

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

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

Chemical, biochemical and volatile profiles of saffron (Crocus sativus L.) from different growing areas of Morocco

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