Influence of soil composition and drying methods on chemical and physical quality evaluation of saffron

Lambert, A P; Karra, Youssef

doi:10.17660/actahortic.2017.1184.24

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…This result is in agreement with Koocheki and Sayyedi (2016), who proved that crocin and picrocrocin amounts increase with decreasing irrigation levels. Lambert and Karra (2017) also demonstrated that there is a significant correlation between water and picrocrocin, safranal, and crocin content. In addition, Aghaei et al.…”

Section: Resultsmentioning

confidence: 93%

“…(2018) between samples cultivated in different villages of the same city. Overall, variability in the content of saffron compounds is related to several factors such as altitude, drying method, climatic conditions, growing conditions, temperature, and geographical origin (Parizad et al., 2019; Jami et al, 2020; Jalali‐Heravi et al., 2010; Torki‐Harchegani et al, 2017), as well as moisture content (Lambert & Karra, 2017), since wet saffron witnesses the degradation of picrocrocin to safranal through hydrolysis and reduction of crocin content.…”

Section: Resultsmentioning

confidence: 99%

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Variations in saffron quality in Morocco (Taliouine and Taznakht) according to altitude and provenance: Chemometric investigation

Annemer

zoubi

Ramzi

et al. 2022

Food Processing Preservation

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This study aims to identify factors that affect saffron quality in order to enhance the quality and production of saffron. Saffron samples were collected from 38 harvest sites at various altitudes (high, medium, and low) in Taliouine and Taznakht. Analysis of the content of safranal, crocin, and picrocrocin was carried out through spectrophotometry in the ultraviolet‐visible (UV–vis) according to the ISO 3632‐1:2011 standard. Saffron from high‐altitude sites was found to have the highest average content of picrocrocin (90.92 ± 5.98), safranal (28.57 ± 2.52), and crocin (208.37 ± 21.27), followed by that from medium‐altitude sites (87.59 ± 8.22, 27.09 ± 3.69, and 200.05 ± 19.86, respectively). Analysis of variance test showed that the quality of the saffron was influenced by the altitude and not by the species provenance. Principal component analysis (PCA) indicated that saffron containing the highest quantity of crocin was found to have the greatest coloring strength and consequently belonged to the first grade. Partial least squares (PLS) regression allowed finding a suitable preliminary model to predict the coloring strength from the absorbances. Overall, these findings can be used to improve the quality and quantity of saffron by developing the conditions of saffron cultivation, especially at high altitude. Novelty impact statement The investigation of Moroccan saffron showed that his quality is affected by the altitude and not by the provenance, and that the high altitude containing the first grade of saffron. The moisture content showed an effect on saffron quality. PCA identified a strong correlation between crocin, coloring strength, and saffron grade. Thus, the saffron with the highest amount of crocin had the highest coloring strength and therefore belonged to the first grade. PLS regression was successfully created as a preliminary model to predict coloring strength based on their absorbance data in these study areas.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Variations in saffron quality in Morocco (Taliouine and Taznakht) according to altitude and provenance: Chemometric investigation

Annemer

zoubi

Ramzi

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…In addition, Mykhailenko et al (2020) [ 22 ] reported that soil type, altitude, temperature, irrigation cycles and harvesting periods affect the accumulation of compounds in saffron plants used as medicinal and pharmaceutical raw materials and food additives. Conflicting results were obtained by Lambert and Karra (2016) [ 23 ] and El Grah et al (2022) [ 24 ]. Both groups of researchers have shown that neither soil type nor irrigation water have an effect on the chemical quality of saffron.…”

Section: Introductionmentioning

confidence: 92%

Effect of Soil Composition on Secondary Metabolites of Moroccan Saffron (Crocus sativus L.)

Chaouqi

Moratalla-López

Alonso

et al. 2023

Plants

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Climate and soil are important factors that affect the quality of saffron. Saffron quality is determined by the marked content of secondary metabolites. The objective of this work was to study the effect of soil physicochemical properties on the secondary metabolites of saffron. Our study concerned the analysis of saffron samples by high-performance liquid chromatography-detection by diode array (HPLC-DAD). Soil samples were analyzed by physicochemical methods, ED-XRF fluorescence and X-ray diffraction to determine the different types of clays. Saffron samples grown in loam–clay–sand soils contained high values of crocins and kaempferol 3-sophoroside 7-glucoside but low values of safranal. In addition, saffron samples grown in soils rich in organic matter, phosphorus and potassium contained high values of crocins and kaempferol 3-sophoroside 7-glucoside but low values of safranal. This original approach was carried out for the first time in our study, both by ED-XRF fluorescence and by X-ray diffraction, to determine what elements affect the quality of saffron. Thus, we concluded that clays containing low amounts of iron could have a positive effect on the coloring strength of saffron.

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Spectral insights: advancing the authentication and quality assessment of Moroccan saffron through UV–visible spectroscopy and multivariate chemometric methods

Elhamdaoui,

El Orche,

Laouni

et al. 2024

Food Measure

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Influence of soil composition and drying methods on chemical and physical quality evaluation of saffron

Cited by 3 publications

References 5 publications

Variations in saffron quality in Morocco (Taliouine and Taznakht) according to altitude and provenance: Chemometric investigation

Variations in saffron quality in Morocco (Taliouine and Taznakht) according to altitude and provenance: Chemometric investigation

Effect of Soil Composition on Secondary Metabolites of Moroccan Saffron (Crocus sativus L.)

Spectral insights: advancing the authentication and quality assessment of Moroccan saffron through UV–visible spectroscopy and multivariate chemometric methods

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