Geographical classification of Italian saffron (Crocus sativus L.) based on chemical constituents determined by high-performance liquid-chromatography and by using linear discriminant analysis

D’Archivio, Angelo Antonio; Giannitto, Andrea; Maggi, Maria Anna; Ruggieri, Fabrizio

doi:10.1016/j.foodchem.2016.05.149

Cited by 71 publications

(32 citation statements)

References 23 publications

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“…d; Table S4): they included three picrocrocin‐gentiobiose isomers, the picrocrocin‐derived (PD)4, PD5, and PD9, and gentiobiosyl 2‐methyl‐6‐oxo‐2 E ,4 E ‐heptadienoate. Previously, all these compounds were reportedly generated during picrocrocin catabolism, although the enzymatic or spontaneous mechanism underlying their production is not clear (D'Archivio et al ., ; Moras et al ., ). Furthermore, we investigated the presence of alterations at leaf endogenous carotenoid levels; in agreement with previous studies, when ectopically expressed in N. benthamiana , CCD2L , alone or in combination with UGT709G1 , cleaved zeaxanthin and lutein, which decreased compared with the wild‐type (WT) contents (Table S6).…”

Section: Resultsmentioning

confidence: 99%

“…The acquisition was carried out both in positive-and in negative-ion mode using a 110-1600 m/z mass range, with the following parameters: resolution 70 000, microscan 1, automatic gain control target 1 9 10 6 , and maximum injection time 50. Identification, validation, and quantification of crocins, picrocrocin, and their derivatives were performed as reported previously Research New Phytologist (D'Archivio et al, 2018) (D'Archivio et al, 2016Ahrazem et al, 2018;Moras et al, 2018).…”

Section: Hplc-high-resolution Ms Analysis Of Apocarotenoids Inmentioning

confidence: 99%

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UGT709G1: a novel uridine diphosphate glycosyltransferase involved in the biosynthesis of picrocrocin, the precursor of safranal in saffron (Crocus sativus)

Diretto¹,

Ahrazem

Rubio-Moraga

et al. 2019

New Phytologist

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Summary Saffron, a spice derived from the dried red stigmas of Crocus sativus, is one of the oldest natural food additives. The flowers have long red stigmas, which store significant quantities of the glycosylated apocarotenoids crocins and picrocrocin. The apocarotenoid biosynthetic pathway in saffron starts with the oxidative cleavage of zeaxanthin, from which crocins and picrocrocin are derived. In the processed stigmas, picrocrocin is converted to safranal, giving saffron its typical aroma. By a targeted search for differentially expressed uridine diphosphate glycosyltransferases (UGTs) in Crocus transcriptomes, a novel apocarotenoid glucosyltransferase (UGT709G1) from saffron was identified. Biochemical analyses revealed that UGT709G1 showed a high catalytic efficiency toward 2,6,6‐trimethyl‐4‐hydroxy‐1‐carboxaldehyde‐1‐cyclohexene (HTCC), making it suited for the biosynthesis of picrocrocin, the precursor of safranal. The role of UGT709G1 in picrocrocin/safranal biosynthesis was supported by the absence or presence of gene expression in a screening for HTCC and picrocrocin production in different Crocus species and by a combined transient expression assay with CsCCD2L in Nicotiana benthamiana leaves. The identification of UGT709G1 completes one of the most highly valued specialized metabolic biosynthetic pathways in plants and provides novel perspectives on the industrial production of picrocrocin to be used as a flavor additive or as a pharmacological constituent.

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Section: Resultsmentioning

confidence: 99%

Section: Hplc-high-resolution Ms Analysis Of Apocarotenoids Inmentioning

confidence: 99%

UGT709G1: a novel uridine diphosphate glycosyltransferase involved in the biosynthesis of picrocrocin, the precursor of safranal in saffron (Crocus sativus)

Diretto¹,

Ahrazem

Rubio-Moraga

et al. 2019

New Phytologist

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“…Many authors have studied the influence of the corm's geographical origin on the quantity and quality of the spice by applying different chromatographic techniques, and near‐infrared and mid‐infrared spectroscopy . D'Archivio et al .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of corm origin and climatic conditions on saffron (Crocus sativus L.) yield and quality

et al. 2019

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BACKGROUND Crocus sativus L. is an autumn‐flowering geophyte belonging to the Iridaceae family, known for the medicinal and coloring uses of the spice from its dried stigmas. It is cultivated in countries with different pedoclimatic conditions. This paper reports on a two‐year research project carried out in the Basilicata region of southern Italy on the question of how to obtain the highest performance from saffron. It considers corms from three different geographical origins – ‘Sardinia’, ‘Abruzzo’ and ‘Kozani’ at three different cultivation sites, namely Castelgrande (40° 46′ N, 15° 26′ E, 781 m a.s.l.), Genzano di Lucania (40° 50′ N, 16° 08′ E, 344 m a.s.l.), and Villa d'Agri (40° 22′ N, 15° 48′ E, 638 m a.s.l.). RESULTS The highest yields were obtained in the second year by the combination of ‘Genzano di L. × Sardinia’ and ‘Castelgrande × Abruzzo’ with 28.1 and 23.9 kg ha−1 of dried stigma, respectively. Saffron quality was determined according to ISO 3632, which classifies the samples into three categories depending on the crocin, picrocrocin, and safranal content. Results highlighted that the highest values for coloring (242.1) and bitterness (97.7) were achieved in Genzano di L. during 2013. Moreover, the crocins were correlated positively with stigma yield and air mean temperature but negatively with safranal. CONCLUSION This study demonstrated, through principal component analysis (PCA), that the cultivation site with higher air temperature and without excessive rain during the flowering period generated the best stigma yield with high‐quality traits. © 2019 Society of Chemical Industry

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“…The compound responsible for the colour of saffron is cis and trans crocins (Caballero-Ortega et al, 2007;D'Archivio et al, 2016;Tarantilis et al, 1995). The molecular formula of crocin is C44H64O24 (Velasco-Negueruela, 2001).…”

Section: Introductionmentioning

confidence: 99%

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

Azarabadi¹,

Özdemir²

2018

Gıda

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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.

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Geographical classification of Italian saffron (Crocus sativus L.) based on chemical constituents determined by high-performance liquid-chromatography and by using linear discriminant analysis

Cited by 71 publications

References 23 publications

UGT709G1: a novel uridine diphosphate glycosyltransferase involved in the biosynthesis of picrocrocin, the precursor of safranal in saffron (Crocus sativus)

UGT709G1: a novel uridine diphosphate glycosyltransferase involved in the biosynthesis of picrocrocin, the precursor of safranal in saffron (Crocus sativus)

Evaluation of corm origin and climatic conditions on saffron (Crocus sativus L.) yield and quality

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

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