Evaluation of storage time effect on saffron chemical profile using gas chromatography and spectrophotometry techniques coupled with chemometrics

Sereshti, Hassan; Ataolahi, Sahar; Aliakbarzadeh, Ghazaleh; Zarré, Shahin; Poursorkh, Zahra

doi:10.1007/s13197-018-3046-9

Cited by 25 publications

(23 citation statements)

References 24 publications

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“…In practically all dehydration parameters studied, safranal values were higher after storage, which matches with the previous results of storage effect on safranal according to Maggi et al [ 38 ]. Moreover, Sereshti et al [ 39 ] reported that safranal content is lower in freshly dried stigmas, and at least a month of storage is known to be necessary for the development of saffron aroma [ 22 , 23 ].…”

Section: Resultsmentioning

confidence: 99%

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%

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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show abstract

“…The studies by Tsimidou and Biliaderis [ 90 ] and Bolandi and Ghoddusi [ 91 ] reported high humidity results in the degradation of crocin and picrocrocin. Sereshti et al concluded that the storage time/duration affects the saffron quality [ 92 ]. In this study, the relative concentration of the saffron metabolites in freshly dried and two-year-stored saffron samples prepared with ISO 3632 were evaluated.…”

Section: Discussionmentioning

confidence: 99%

Recent Advances on the Anticancer Properties of Saffron (Crocus sativus L.) and Its Major Constituents

et al. 2020

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Cancer is the second leading cause of death globally with an estimated 9.6 million deaths in 2018 and a sustained rise in its incidence in both developing and developed countries. According to the WHO, about 1 in 6 deaths is due to cancer. Despite the emergence of many pioneer therapeutic options for patients with cancer, their efficacy is still time-limited and noncurative. Thus, continuous intensive screening for superior and safer drugs is still ongoing and has resulted in the detection of the anticancer properties of several phytochemicals. Among the spices, Crocus sativus L. (saffron) and its main constituents, crocin, crocetin, and safranal, have attracted the interest of the scientific community. Pharmacological experiments have established numerous beneficial properties for this brilliant reddish-orange dye derived from the flowers of a humble crocus family species. Studies in cultured human malignant cell lines and animal models have demonstrated the cancer prevention and antitumor activities of saffron and its main ingredients. This review provides an insight into the advances in research on the anticancer properties of saffron and its components, discussing preclinical data, clinical trials, and patents aiming to improve the pharmacological properties of saffron and its major ingredients.

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“…Many studies on the effect of environmental conditions [33,44], harvesting time [70], "mondatura", drying [71], and storage methods [72] on saffron quality have been conducted but no significant influence of soil chemical properties has been reported.…”

Section: Qualitative Traitsmentioning

confidence: 99%

The Influence of Soil Physical and Chemical Properties on Saffron (Crocus sativus L.) Growth, Yield and Quality

et al. 2020

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Soil physical and chemical properties play a central role in plant growth, influencing the availability of air, nutrients, and water. The aim of this two-year study was to evaluate the effect of soil texture and chemical properties (pH, electrical conductivity, organic carbon, organic matter, total, and active lime) on saffron (Crocus sativus L.) growth, yield, and quality. Corms were planted in pots filled with seven different soil textures obtained mixing an increasing quantity (33% and 66%) of sand to a clay soil (S1) and to a clay loam soil (S2) compared to a full (100%) sandy soil as a control (S7). A randomized complete block design comprising of seven pots with different types of soil (S1, S2, S3, S4, S5, S6, and S7) replicated three times was used. The results showed that the highest flower number (320.3 n m−2), stigma yield (2.0 g m−2), daughter corm production (7.9 kg m−2), and horizontal diameter (3.1 cm) were derived from S3 and S4 soils. These were characterized by a loam and sandy-loam texture, not very calcareous, with a sub-alkaline and neutral pH, low electrical conductivity, a content of organic matter between 5.46 and 8.67 g kg−1, and a content of active lime between 21.25 and 26.25 g kg−1. According to International Organization for Standardization (ISO) references, although all spice samples belonged to the first qualitative category, S1, S3, and S2 soils recorded the highest value for coloring power (290.5, 289.1, and 287.6 A1%1cm 440 nm, respectively). The highest values of bittering (109.2 A1%1cm 257 nm) and aromatic (26.6 A1%1cm 330 nm) power were reached by S3 soil. Positive correlations were found both between color with clay and organic matter, and aroma with total calcium carbonate. In conclusion, the assessment of soil conditions is particularly important to obtain the best saffron performance in terms of stigma and daughter corms yield as well as spice qualitative traits.

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Evaluation of storage time effect on saffron chemical profile using gas chromatography and spectrophotometry techniques coupled with chemometrics

Cited by 25 publications

References 24 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

Recent Advances on the Anticancer Properties of Saffron (Crocus sativus L.) and Its Major Constituents

The Influence of Soil Physical and Chemical Properties on Saffron (Crocus sativus L.) Growth, Yield and Quality

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