Structural and Spectroscopic Characterization of Saffron Starches at Different Growth Stages

Abstract

To investigate the structural and spectroscopic properties of saffron starches, saffron bulbs and isolated three types of starch are cultivated at different growth stages. All saffron starches exhibit fine particles (8.38-13.15 µm) and a C-type X-ray diffraction pattern. Furthermore, the particle size, amylose content, water content, and crystallinity of the saffron starch change during the growth and development, in particular, at bud formation. Saffron starches have unique characteristics compared with corn, potato, and banana starches; the amylose content is high in spite of the fine particles. Raman spectroscopy indicates that the intensity of the main starch band at 473 cm -1 is stronger in saffron than that in other botanical sources. This result can be attributed to the fine particles of saffron starches. The data demonstrate that saffron bulbs have unique starches, suggesting their potential as a new starch source for food and industrial applications.