Kinetics of polyphenol content of dry flowers and floral bio-residues of saffron at different temperatures and relative humidity conditions

Moratalla-López, Natalia; Lorenzo, Cándida; Chaouqi, Soukaina; Sánchez, Ana M.; Alonso, Gonzalo L.

doi:10.1016/j.foodchem.2019.03.129

Cited by 18 publications

(17 citation statements)

References 20 publications

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“…Further, due to the increasing importance of the metabolites of the floral bioresidues and the whole flower of C.s. as new products of application in the agri-food, nutraceutical, and cosmetics industry, the stability of the polyphenol content under different storage conditions was studied [75]. Moreover, the fact that, rather than a waste product of the saffron spice production, the tepals can be a readily exploitable good source of flavonols and anthocyanins for many applications (ranging from nutraceutical food supplements to cosmetic antiaging creams) is generating the continuous development of methods for determination of the compounds of C.s.…”

Section: Analytical Methods For Crocus Sativus Lmentioning

confidence: 99%

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Bioactivity and Bioavailability of the Major Metabolites of Crocus sativus L. Flower

et al. 2019

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Crocus sativus L. has been cultivated throughout history to obtain its flowers, whose dried stigmas give rise to the spice known as saffron. Crocetin esters, picrocrocin, and safranal are the main metabolites of this spice, which possess a great bioactivity, although the mechanisms of action and its bioavailability are still to be solved. The rest of the flower is composed by style, tepals, and stamens that have other compounds, such as kaempferol and delphinidin, which have an important antioxidant capacity, and these can be applied in foods, phytopharmaceuticals, and cosmetics. The aim of this work was to provide an updated and critical review of the research on the main compounds of Crocus sativus L. flower, including the adequate analytical methods for their identification and quantification, with a focus on their bioactivity and bioavailability.

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Section: Analytical Methods For Crocus Sativus Lmentioning

confidence: 99%

“…This composition confers antioxidant properties and its possible pharmacological application [81,159,160]. High phenolic content was found in whole flowers, in floral bioresidues, and in tepals [1,11,72,75]. Five derivatives of kaempferol in this spice have been identified [58].…”

Section: Bioactivity Of Crocus Sativus L Compoundsmentioning

confidence: 99%

Bioactivity and Bioavailability of the Major Metabolites of Crocus sativus L. Flower

et al. 2019

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“…Aiming to reduce the natural (due to storage) or accelerated (due to cooking) thermal degradation of olive oils as well as to meet sensory preferences of olive oil worldwide consumers, flavoring with aromatic herbs, spices, or essential oils (EO) has emerged as a commercial trend (Baiano et al, 2009; Caponio et al, 2016; Khemakhem et al, 2015). Several studies reported the kinetic modeling of bioactive compounds' degradation rates during thermal processing and/or storage, namely, for example, of saffron flowers and related bio‐residues (Moratalla‐López et al, 2019), common beans (Mba et al, 2019), Piper betle extracts (Ali et al, 2018), Brussels sprouts (Nakilcioglu‐Taş & Otleş, 2017), sea buckthorn (Ursache et al, 2017), plum extracts (Turturică et al, 2016), fresh fruit juices (Marszałek et al, 2015; Sapei & Hwa, 2014), and apple peel by‐products (Henríquez et al, 2014). Regarding olive oils, to the authors' best knowledge, only one study evaluated the thermal degradation kinetics of individual carotenoids (e.g., lutein, β‐carotene and β‐cryptoxanthin) of a blend virgin olive oil (cvs.…”

Section: Introductionmentioning

confidence: 99%

Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

Cherif

Rodrigues

Veloso

et al. 2021

J Americ Oil Chem Soc

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The effect of typical domestic microwave heating (0–15 min, at 800 W) on the thermal degradation of unflavored and flavored olive oils' minor bioactive compounds and related antioxidant activity was studied. Olive oils from cv. Arbequina were flavored with lemon verbena essential oil (0%, 0.2% and 0.4%, w/w) leading to a linear increase of total phenols (112–160 mg gallic acid kg−1 oil, R‐Pearson = +0.9870), total carotenoids (2.19–2.56 mg lutein kg−1 oil, R‐Pearson = +0.9611), and, to a less extent, of chlorophyll (2.32–3.19 mg pheophytin kg−1 oil, R‐Pearson = +0.8238). However, no such linear trend was observed for the oxidative stability (6.5–7.8 h) or the radical scavenging activity (inhibition rates: 40%–43%). The contents of total phenols, total carotenoids, and chlorophyll decreased with the rise of the microwave heating time, following their thermal degradation, a second‐order kinetic model (0.8784 ≤ R‐Pearson ≤ 0.9926). The essential oil addition did not influence the estimated second‐order rate reaction constants of total phenols (0.00070–0.00072 kg oil min−1 mg−1 gallic acid)and total carotenoids (0.14–0.17 kg oil min−1 mg−1 lutein), with a broader variation observed for chlorophyll (0.014–0.022 kg oil min−1 mg−1 pheophytin). Globally, total carotenoids degraded faster than total phenols and chlorophyll (half‐life of 2.3–3.4, 8.8–12.8, and 14.5–30.8 min, respectively). Moreover, except for chlorophyll, the half‐life of total phenols and carotenoids linearly decreased with the essential oil addition (R‐Pearson: −0.9999 and −0.9421, respectively), showing that flavoring did not have a protective effect against degradation when subjected to a microwave heating.

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“…The technique and the solvent used can influence the extraction performance, but other factors can also affect the concentration of phytocompounds for saffron, such as provenance [47], conditions of growth [2,3], and storage [48]. Compared to the average value of TPC (1127.94 ± 32.34 mg GAE 100 g −1 DW), Lahmass et al [39] attained higher TPC from saffron dried tepals using maceration with both pure methanol (~9400 mg GAE 100 g −1 DW) and ethyl acetate (~4200 mg GAE 100 g −1 DW), while a lower TPC (~342 mg GAE 100 g −1 DW) was found by Amir et al [49] using UAE with pure methanol.…”

Section: Discussionmentioning

confidence: 99%

Sustainable Processing of Floral Bio-Residues of Saffron (Crocus sativus L.) for Valuable Biorefinery Products

Stelluti

Caser

Demasi

et al. 2021

Plants

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Tepals constitute the most abundant bio-residues of saffron (Crocus sativus L.). As they are a natural source of polyphenols with antioxidant properties, they could be processed to generate valuable biorefinery products for applications in the pharmaceutical, cosmetic, and food industries, becoming a new source of income while reducing bio-waste. Proper storage of by-products is important in biorefining and dehydration is widely used in the herb sector, especially for highly perishable harvested flowers. This study aimed to deepen the phytochemical composition of dried saffron tepals and to investigate whether this was influenced by the extraction technique. In particular, the conventional maceration was compared with the Ultrasound Assisted Extraction (UAE), using different solvents (water and three methanol concentrations, i.e., 20%, 50%, and 80%). Compared to the spice, the dried saffron tepals showed a lower content of total phenolics (average value 1127.94 ± 32.34 mg GAE 100 g−1 DW) and anthocyanins (up to 413.30 ± 137.16 mg G3G 100 g−1 DW), but a higher antioxidant activity, which was measured through the FRAP, ABTS, and DPPH assays. The HPLC-DAD analysis detected some phenolic compounds (i.e., ferulic acid, isoquercitrin, and quercitrin) not previously found in fresh saffron tepals. Vitamin C, already discovered in the spice, was interestingly detected also in dried tepals. Regarding the extraction technique, in most cases, UAE with safer solvents (i.e., water or low percentage of methanol) showed results of phenolic compounds and vitamin C similar to maceration, allowing an improvement in extractions by halving the time. Thus, this study demonstrated that saffron tepals can be dried maintaining their quality and that green extractions can be adopted to obtain high yields of valuable antioxidant phytochemicals, meeting the requirement for a sustainable biorefining.

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Kinetics of polyphenol content of dry flowers and floral bio-residues of saffron at different temperatures and relative humidity conditions

Cited by 18 publications

References 20 publications

Bioactivity and Bioavailability of the Major Metabolites of Crocus sativus L. Flower

Bioactivity and Bioavailability of the Major Metabolites of Crocus sativus L. Flower

Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

Sustainable Processing of Floral Bio-Residues of Saffron (Crocus sativus L.) for Valuable Biorefinery Products

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