Geographical origin differentiation of saffron spice (Crocus sativus L. stigmas) – Preliminary investigation using chemical and multi-element (H, C, N) stable isotope analysis

Maggi, Luana; Carmona, Manuel; Kelly, Simon; Marigheto, N.; Alonso, Gonzalo L.

doi:10.1016/j.foodchem.2011.03.063

Cited by 90 publications

(48 citation statements)

References 21 publications

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“…Among the four crocins, crocin 1 or α-crocin is the most abundant in saffron and has been extensively studied for its antioxidant activity by quenching free radicals and protecting cells and tissues against oxidation. Besides, other minor carotenoids are also present in saffron such as carotenes, lycopene, zeaxanthin, mangicrocin and xanthone-carotenoid glycosidic conjugate (Licon et al 2012;Maggi et al 2011;Bathaie and Mousavi 2010;Hadizedeh et al 2010;Asai et al 2005;Li et al 1999). picrocrocin (C 16 H 26 O 7 ) which is a colorless glycoside and product of zeaxanthin degradation and is the main substance responsible for the bitter taste of saffron.…”

Section: Saffron Chemistrymentioning

confidence: 99%

“…Safranal represents about 30-70 % of volatile components and 0.001-0.006 % of dry matter of saffron. safranal is present in low amount in fresh stigmas and after drying of the stigmas or the passage of time, it is produced in high amount from its precursor (Maggi et al 2011;Melnyk et al 2010;Jalali-Heravi et al 2009;Abdullaev and Espinosa-Aguirre 2004). …”

Section: Saffron Chemistrymentioning

confidence: 99%

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Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review

et al. 2014

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Saffron (Crocus sativus L. stigma), the most valuable medicinal food product, belongs to the Iridaceae family which has been widely used as a coloring and flavoring agent. These properties are basically related to its crocins, picrocrocin and safranal contents which have all demonstrated health promoting properties. The present review article highlights the phytochemical constituents (phenolic and flavonoid compounds, degraded carotenoid compounds crocins and crocetin) that are important in antioxidant activity of saffron extracts. However, the synergistic effect of all the bioactive components presence in saffron gave a significant antioxidant activity similar to vegetables rich in carotenoids. Our study provides an updated overview focused on the antioxidant activity of saffron related to its bioactive compounds to design the different functional products in food, medicine and cosmetic industries.

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Section: Saffron Chemistrymentioning

confidence: 99%

Section: Saffron Chemistrymentioning

confidence: 99%

Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review

et al. 2014

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“…These researchers reported that the weight of the mother corm has a significant effect on the vegetative development and the production of daughter corms. The effect of the different saffron corms proveniences on stigmas yield and qualitative traits of saffron has been studied by several researchers such as Molina, et al, (2005) ;Castillo, et al, (2005); Rubio-Moraga, et al, (2009) ;Siracusa et al, (2010) ;Anastasaki, et al, (2010) and Maggi, et al, 2011). These authors pointed out that the environment and climatic conditions, for example: temperature, soil and water content, have severe effect on both quantitative and qualitative traits of saffron.…”

Section: Introductionmentioning

confidence: 99%

Effects of Nano Fertilizer Application and Maternal Corm Weight on Flowering at Some Saffron (Crocus sativus L.) Ecotypes

Amirnia¹,

Bayat²,

Tajbakhsh³

2014

Turkish Journal of Field Crops

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To develop saffron planting in Urmia, West Azerbaijan, Iran, a split-split plot experiment based on CRBD was carried out in the Urmia University's research farm for two years (2013-14). Nanofertilizers (Fe, P, K and nofertilizer (control)) as main plots, saffron ecotypes (Mashhad, Torbat-Heydarieh, Torbat-jam, Gonabad, Ghaen and Birjand) as subplots and maternal corm weight (6, 8, 10 and 12 g) as sub-sub plots were considered. Throughout the two years of the study, results showed significant differences between nanofertilizers levels, saffron ecotypes, maternal corm weight and their interactions in terms of all flowering traits. Results highlighted the importance of the nanofertilizers on improving saffron yield. In addition, it was also clear that Fe, P and K nanofertilizers all had positive effects on the saffron flowering. The results also illustrated that the high yield ecotypes Torbat-Heydarieh and Mashhad in Urmia region were due to similar climatic conditions of these regions. These results emphasized the importance of the mother corm weight on increasing saffron flowering was much better than both the nanofertilizer and saffron ecotype. As the mother corm weight increases from 6 to 12 grams, all the studied traits, including dry saffron yield and flower number also increased, by 5.17 times and 4.4 times, respectively. The results of stepwise regression and correlation coefficients noted that flower number, dry and fresh flower weight were the most effective traits on dry saffron yield. In total, it was concluded that saffron flowering traits are strongly influenced by environmental conditions and farm management. Therefore, the correct choice of saffron ecotypes, nanofertilizer and maternal corm weight are vital factors in farm management and economic saffron production.

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“…4 These compounds are not only typical for any raw food product, but also they make possible to detect alterations, to classify food products by their botanical or geographical origin and even to distinguish their different stocks, thus allowing food traceability to be accomplished. [5][6][7][8][9][10][11] Several amperometric sensors were proposed for VOC monitoring, in that they make possible to perform multicomponent analyses with wide linearity ranges and good selectivity, which can be suitably tuned resorting to convenient modifications of electrode surfaces. Thus, sensors designed to generate current responses and exploiting both gas permeable membranes 12,13 and membrane-free devices were developed, these last based on either solid polymer electrolytes (SPEs) [14][15][16] or room temperature ionic liquids (RTILs).…”

Section: ■ Introductionmentioning

confidence: 99%

Room Temperature Ionic Liquids As Useful Overlayers for Estimating Food Quality from Their Odor Analysis by Quartz Crystal Microbalance Measurements

et al. 2013

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An array of quartz crystals coated with different room-temperature ionic liquids (RTILs) is proposed for the analysis of flavors by quartz crystal microbalance (QCM) measurements. Seven RTILs were adopted as sensing layers, all containing imidazolium or phosphonium cations, differing from one another in the length and branching of alkyl groups and neutralized by different anions. The array was at first applied to the analysis of 31 volatile organic compounds (VOCs), such as alcohols, phenols, aldehydes, esters, ketones, acids, amines, hydrocarbons and terpenes, chosen as representative components of a wide variety of food flavors. Multivariate data analysis by the principal component analysis (PCA) approach of the set of the corresponding responses led to separated clusters for these different chemical categories. To further prove the good performance of the RTIL-coated quartz crystal array as an "electronic nose", it was applied to the analysis of headspaces from cinnamon samples belonging to different botanical varieties (Cinnamon zeylanicum and Cinnamon cassia). PCA applied to responses recorded on different stocks of samples of both varieties showed that they could be fully discriminated.

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Geographical origin differentiation of saffron spice (Crocus sativus L. stigmas) – Preliminary investigation using chemical and multi-element (H, C, N) stable isotope analysis

Cited by 90 publications

References 21 publications

Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review

Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review

Effects of Nano Fertilizer Application and Maternal Corm Weight on Flowering at Some Saffron (Crocus sativus L.) Ecotypes

Room Temperature Ionic Liquids As Useful Overlayers for Estimating Food Quality from Their Odor Analysis by Quartz Crystal Microbalance Measurements

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