Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.)

Pei, Yongsheng; Li, Zhenfeng; Xu, Wanxiu; Song, Cuihua; Li, Jing; Song, Feihu

doi:10.1016/j.fbio.2021.101186

Cited by 30 publications

(16 citation statements)

References 41 publications

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“…The methodology to determine saffron’s quality using these regulations is the spectrophotometric quantification of the stigmas’ aqueous extracts (1%) at three maximum wavelengths, namely 257 nm to indicate flavor strength (picrocrocin), 330 nm related to aroma (safranal), and 440 nm for coloring force (crocins), using a 1 cm pathway quartz cell [ 85 , 86 , 87 , 88 , 89 ]. The results are reported according to Equation (1):

where λmax is the wavelength (257, 330, or 420 nm), A is the absorbance, m is the saffron sample weight (g), and H is the moisture content (%) [ 20 , 79 , 88 , 90 , 91 , 92 ]. The color intensity is the most important characteristic related to quality and is used to establish the market price of saffron [ 93 ].…”

Section: Saffron Quality: Compounds Related To Color Odor and Flavormentioning

confidence: 99%

Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Avila-Sosa

Nevárez-Moorillón

Ochoa‐Velasco

et al. 2022

Foods

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This review aims to evaluate the state of saffron’s main bioactive compounds and their relationship with its commercial quality. Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It owes its sensory and functional properties mainly to the presence of its carotenoid derivatives, synthesized throughout flowering and also during the whole production process. These compounds include crocin, crocetin, picrocrocin, and safranal, which are bioactive metabolites. Saffron’s commercial value is determined according to the ISO/TS3632 standard that determines their main apocatotenoids. Other techniques such as chromatography (gas and liquid) are used to detect the apocarotenoids. This, together with the determination of spectral fingerprinting or chemo typing are essential for saffron identification. The determination of the specific chemical markers coupled with chemometric methods favors the discrimination of adulterated samples, possible plants, or adulterating compounds and even the concentrations at which these are obtained. Chemical characterization and concentration of various compounds could be affected by saffron’s geographical origin and harvest/postharvest characteristics. The large number of chemical compounds found in the by-products (flower parts) of saffron (catechin, quercetin, delphinidin, etc.) make it an interesting aromatic spice as a colorant, antioxidant, and source of phytochemicals, which can also bring additional economic value to the most expensive aromatic species in the world.

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Section: Saffron Quality: Compounds Related To Color Odor and Flavormentioning

confidence: 99%

Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Avila-Sosa

Nevárez-Moorillón

Ochoa‐Velasco

et al. 2022

Foods

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“…Iran is one the largest producer of saffron, with more than 90% of the total annual production (Shahi et al, 2016). Other studies on drying saffron under heat pump–assisted hybrid photovoltaic–thermal solar dryer (Mortezapour et al, 2012), microwave, IR and electronic oven (Maghsoodi et al, 2012), convective (Sharayei et al, 2018), infrared (Torki‐Harchegani et al, 2017), vacuum oven and electric oven (Yao et al, 2019), hot air with cold plasma (Tabibian et al, 2020), vacuum, microwave, oven, IR and freeze drying (Chen et al, 2020), far‐infrared with ultrasound pretreatment (Pei et al, 2021) and convective solar (Oubella et al, 2022) drying methods have been reported. Due to the increasing limitations of the use of antibiotics and the exclusivity of the treatment of some diseases with medicinal plants, extensive research has been conducted today on the detection of natural antioxidants for use in food and medicine to replace synthetic antioxidants that cause cancer (Serrano‐Díaz et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Phytochemical analysis has shown that saffron petals, similar to its stigma, contain large amounts of antioxidant compounds, anthocyanins, flavonoid, caroxins, and glycosides (Serrano‐Díaz et al, 2012). Scientific studies show that saffron petal extract is very effective in treating high blood pressure and mild depression (Pei et al, 2021; Tabibian et al, 2020). These petals can be a good source of natural dyes used in pharmacy, confectionery and soft drinks (Chen et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…These petals can be a good source of natural dyes used in pharmacy, confectionery and soft drinks (Chen et al, 2020). Due to the importance and sensitivity of saffron petals to the application of heat in the drying process, it is necessary to dry this product like other medicinal plants scientifically (Pei et al, 2021). One of the most essential and influential parameters in the drying process is temperature changes that have detrimental effects on saffron petals; because increasing temperature, in addition to color change, destroys anthocyanins and phenolic compounds.…”

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confidence: 99%

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Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Sharifian

Gharkhloo

Yamchi

et al. 2023

J Food Process Engineering

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In this study, the effect of infrared (IR) and hot air dryers on the drying properties of saffron petals was investigated. Drying of saffron petals was done under three level temperature 40, 50, and 60 C and distance from IR lamps 10, 14, and 20 cm and the main physical and thermal properties were measured. The highest value effective moisture diffusion (D eff ) was evaluated for IR-dried samples at 60 C and 10 cm with 5.57 Â 10 À7 m 2 /s. The lowest value of color changes is related to the sample dried at 40 C at a distance of 20 cm with a color change of 11.99 in the IR dryer. Increasing the drying temperature reduced the drying time and energy consumption and increased the drying rate and D eff . Also, the results showed that Midilli model was selected as the best model for drying saffron petals with an IR and hot air dryer. Practical ApplicationsDue to the importance and sensitivity of saffron petals to the application of heat in the drying process, it is necessary to dry this product like other medicinal plants scientifically. Theoretical research, with the help of mathematical modeling and numerical simulation, provides a powerful and fast tool for analyzing the process of mass and heat transfer under natural drying conditions. Careful study of the drying kinetics of the product, evaluation of parameters affecting the physical quality properties, and the concomitant and reciprocal effects of these parameters is necessary. It can be used in the drying industry of medicinal plants.

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“…This is constituted by different parts: stigmas (the most interesting one, there are three of them in each flower), tepals (which are enriched in anthocyanins and flavonoids and there are six of them in each flower) and stamens (also named styles or anther, and generally three of them are in each flower). Stigmas are dried to obtain the spice and the adoption of different drying procedures would result in products of different commercial quality (Carmona et al, 2005; Gregory et al, 2005; Pei et al, 2021). The principal chemical components of stigmas are picrocrocin, crocins (the glucoside esters of crocetin) and safranal.…”

Section: Resultsmentioning

confidence: 99%

Saffron and retinal neurodegenerative diseases: Relevance of chemical composition

et al. 2022

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Saffron is an ancient spice largely used in traditional medicine. It has been found to be effective in treatment of retinal neurodegenerative diseases like age‐related macular degeneration and Stargardt. In the present manuscript, it is shown that saffron’s neuroprotective power is strongly related to the bioactivity of all its chemical components. Nuclear magnetic resonance spectroscopy and “in vitro” experiments confirm the relevance of crocins for saffron efficacy. These results underline the importance of strictly defining the chemical composition of the natural compounds in saffron to optimize their effectiveness in the treatment of diseases.

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Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.)

Cited by 30 publications

References 41 publications

Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

Saffron and retinal neurodegenerative diseases: Relevance of chemical composition

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