Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron

García-Rodríguez, M. Valle; López-Córcoles, Horacio; Alonso, Gonzalo L.; Pappas, Christos S.; Polissiou, Moschos G.; Tarantilis, Petros Α.

doi:10.1016/j.foodchem.2016.11.089

Cited by 79 publications

(56 citation statements)

References 22 publications

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“…It is determined in accordance with International Organisation for Standardization (ISO) 3236 standard [ 2 ] by measuring the absorbance at 330 nm from an aqueous extract of saffron. However, this technique has limitations, as the mentioned wavelength also absorbs cis isomers derived from the crocetin [ 32 ]. Other methods used are HPLC [ 26 ] for the independent quantification of the crocetin esters, picrocrocin and safranal using only a saffron solution prepared according to the ISO 3632 and gas chromatography (GC) for the determination of all volatile compounds [ 33 ].…”

Section: Chemical Composition Of Saffronmentioning

confidence: 99%

Saffron: An Old Medicinal Plant and a Potential Novel Functional Food

et al. 2017

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The spice saffron is made from the dried stigmas of the plant Crocus sativus L. The main use of saffron is in cooking, due to its ability to impart colour, flavour and aroma to foods and beverages. However, from time immemorial it has also been considered a medicinal plant because it possesses therapeutic properties, as illustrated in paintings found on the island of Santorini, dated 1627 BC. It is included in Catalogues of Medicinal Plants and in the European Pharmacopoeias, being part of a great number of compounded formulas from the 16th to the 20th centuries. The medicinal and pharmaceutical uses of this plant largely disappeared with the advent of synthetic chemistry-produced drugs. However, in recent years there has been growing interest in demonstrating saffron’s already known bioactivity, which is attributed to the main components—crocetin and its glycosidic esters, called crocins, and safranal—and to the synergy between the compounds present in the spice. The objective of this work was to provide an updated and critical review of the research on the therapeutic properties of saffron, including activity on the nervous and cardiovascular systems, in the liver, its antidepressant, anxiolytic and antineoplastic properties, as well as its potential use as a functional food or nutraceutical.

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Section: Chemical Composition Of Saffronmentioning

confidence: 99%

Saffron: An Old Medicinal Plant and a Potential Novel Functional Food

et al. 2017

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“…For this purpose, the absorbance of 1% aqueous solution of dried saffron samples was measured at 257 and 440 nm wavelength. Even though this method is also suggested to determine aroma strength, it was not preferred since it was stated in other studies that presented safranal in aqueous solution could interfere with absorbance of crocetin esters (mainly cis-isomers) at suggested wavelength of 330 nm in ISO 3632 (2011) spectrophotometric measurement technique (García-Rodríguez et al, 2017;Hadizadeh et al, 2006;Carmona et al, 2006b). (Heidarbeigi et al, 2015).…”

Section: Saffron Materialsmentioning

confidence: 99%

“…Saffron, obtained from dried stigmas of Crocus sativus L. flowers, is widely used as a food colouring and flavouring spice (Negbi, 1997;García-Rodríguez et al, 2017). As it needs specific climatic conditions for growing and skilled labour for harvesting of flowers, it is one of the most expensive spices.…”

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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“…Till today, in most of the research articles regarding saffron analysis, irrespective of the aim of the study, extraction of saffron apocarotenoids is usually carried out according to the ISO procedure (Fig. ) with or without modifications. Since the latest revision of the standard in 2010, there has been an increased number of publications that systematically examine the effect of various parameters on the extraction of saffron apocarotenoids.…”

Section: Analysis Of Saffron Apocarotenoidsmentioning

confidence: 99%

“…Modifications regarding the chromatographic column characteristics and the elution gradient are many. Table gives an overview of the chromatographic systems and conditions that are reported in literature for the analysis of crocetin sugar esters, picrocrocin and safranal till today . In particular, separation of saffron apocarotenoids is carried out on RP C18 chromatographic columns with length that range from 100 to 250 mm, internal diameter from 2.1 to 4.9 mm and particle size in the range of 4 to 10 μm.…”

Section: Analysis Of Saffron Apocarotenoidsmentioning

confidence: 99%

Latest advances in the extraction and determination of saffron apocarotenoids

Kyriakoudi

2018

Electrophoresis

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Saffron, the dried red stigmas of Crocus sativus L. plant, is the most expensive spice in the world. It is highly valued not only for the color and flavor that exerts to various foods and drinks but also for its functional properties. Various classes of apocarotenoids such as crocetin sugar esters, picrocrocin and safranal are responsible for these characteristics. In the present review, the evolution of the methods proposed by the ISO standard for extraction and determination of saffron apocarotenoids since 1980 is presented in parallel to other approaches proposed by various scientists to overcome limitations of the standard. Moreover, the latest advances regarding applications of novel extraction techniques and powerful analytical tools that require limited or no sample preparation are critically discussed.

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Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron

Cited by 79 publications

References 22 publications

Saffron: An Old Medicinal Plant and a Potential Novel Functional Food

Saffron: An Old Medicinal Plant and a Potential Novel Functional Food

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

Latest advances in the extraction and determination of saffron apocarotenoids

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