Sustainable Production of High Quality Saffron (Crocus Sativus L.) in Some Moroccan Areas

Abstract

The main goal of this study is to propose saffron as a sustainable substitute crop with high added value in some Moroccan agricultural areas with low and erratic rainfalls for their socio-economical development. The quality of the saffron spice crop produced under different Moroccan environments has to be evaluated prior to recommendation for commercial production. For this purpose, saffron was experimented in eleven different experimental zones with a disparity of altitudes, soils and climate. High performance liquid chromatography (HPLC) was used to quantify the three saffron components crocins, picrocrocin, and safranal which are respectively responsible for its colour, taste and odor. Two commercial controls from Morocco, 'Taliouin Saffron' and 'Ourika Saffron' were tested for comparison. The first step of this work was successfully achieved and the regions for the new saffron crop introductions, based on crocins level, were identified. Analysis of environmental impact on saffron quality showed that the altitude significantly affects crocins content (R 2 =0.84, p<0.05), and that crocins are stable under each specific environment tested (p>0.05) during three years of study. Meanwhile, there was a large variability in safranal content for the same period (p<0.05). This suggests that post-harvest processing of saffron produced under different environments may need to be improved.

Gas chromatography of safranal as preferable method for the commercial grading of saffron (Crocus sativus L.)

“…In addition, the ISO method cannot adequately distinguish between genuine and adulterated saffron (Lozano, Castellar, Simancas, & Iborra, 1999;Zougagh, Rios, & Valcarcel, 2005). Various authors have proposed more specific analytical methods for saffron authentication (Alonso, Salinas, & Garijo, 1998;Kanti, Sushma, & Ghandi, 2011;Marieschi, Torelli, & Bruni, 2012;Saffron in Europe & 15, 2013;Torelli, Marieschi, & Bruni, 2014;Wintherhalter & Straubinger, 2000) and for determination of single parameters (Caballero-Ortega et al, 2004;Cullerè et al, 2011;Gregory et al, 2005;Hadizadeh et al, 2007;Jalali-Heravi et al, 2009;Kanakis, Daferera, Tarantilis, & Polissiou, 2004;Lage et al, 2010;Lozano et al, 1999;Luykx & Van Ruth, 2008;Tarantilis & Polissiou, 1997;Vignolini et al, 2008).…”

The Saffron (Crocus sativus L.) Cultivation Introduction in Mountainous Oases of Algeria

“…And it is probable that site's saffron that has the best quality as altitude is a determining factor of major metabolites (crocin, picrocrocin and safranal) quality with positive effect particularly on crocins content. (Zarinkamar, Tajik and Soleimanpour, 2011;Lage et al, 2009). However, the sites of Beni Souik and Djemorah presented more precocious flowering dates than the site of Maafa even though this site has a higher altitude; this can be attributed to low temperature registered in the oases of Maafa (11 °C) during November 2014 compared to the two oases of Beni Souik and Djemorah which recorded the suitable mean temperature (17 °C) during November 2014 (worldweatheronline.com).…”