Picrocrocin Content and Quality Categories in Different (345) Worldwide Samples of Saffron (Crocus sativus L.)

Abstract

In this paper, 345 saffron samples were analyzed from different countries to study their picrocrocin content using different analytical techniques. The E1cm 1% of 257 nm results from all samples are inflated in comparison by the high-performance liquid chromatography (HPLC) data, because of the interferences with the crocetin ester pool and especially with those with a lower trans/cis relation. A picrocrocin range update is proposed for International Organization for Standardization (ISO) 3632 normative because category III should be incremented up to 50 units, while category II should be incremented up to 60 units. More accurate data are achieved when the deltaEpic measurement is carried out. Consequently, improvements to the ISO method are suggested. Fourier transform (FT)-near-infrared spectrometry analysis has also been carried out, showing excellent results from the calibration with HPLC data. This spectrophotometric technique could be used by saffron enterprises to obtain quick and more accurate data for picrocrocin determination.

Saffron Cultivation in Marginal Alpine Environments: How AMF Inoculation Modulates Yield and Bioactive Compounds

“…Amin et al [72] indicated that a concentration of 1 mg of safranal attenuated the behavioral symptoms of neuropathic pain. Our data indicate that the saffron produced presented high crocin II content (27.7−38.8 mg 100 g −1 DW), almost in line with the saffron produced in Sardinia (Italy, DOP Zafferano di Sardegna) [73], while also presenting a higher content of gallic acid compared to what was found in Iranian and Greek saffron (2 mg and 1.2 100 g −1 DW) by Karimi et al [69] and Proestos et al [74], respectively. Thus, the saffron obtained could be of particular interest for its elevated antioxidant properties.…”

Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron

“…Thus, the E 1% 257nm values ranged between 74 to 121 and those for E 1% 440nm between 220 and 351. The absolute contents of the respective metabolites determined by RP‐HPLC‐DAD were in line with published data for saffron from different regions (Sánchez and others , 2009; Del Campo and others ; Kyriakoudi and others ; Garcia‐Rodriguez and others ). The established natural ratio of picrocrocin/crocetin esters content (0.5) was then used for the needs of the sensory analysis.…”

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

“…Saffron quality is determined by taste, aroma, and colour evaluation, characteristics that are affected by several factors such as soil, climate, rainfall, harvest time, and finally post‐harvest treatments . Picrocrocin, the glucoside precursor of safranal, contributes to the bitterness and it is responsible for its taste, while safranal, a monoterpene aldehyde formed by hydrolysis of picrocrocin during drying and storage, gives the distinctive aroma in saffron (Supporting Information Figure S1). Drying method is therefore crucial, because it determines to a large extent the final quality of saffron and safranal is also involved in several pharmacological activities, well documented elsewhere…”