Study of qualitative characteristics of saffron cultivated in different regions of Iran
محورهای موضوعی : مجله گیاهان دارویی
نسیبه شریفی
1
(
گروه علوم و صنایع غذایی، دانشگاه آزاد واحد شهرکرد، شهرکرد، ایران
)
محمد حجت الاسلامی
2
(
گروه علوم و صنایع غذایی، دانشگاه آزاد واحد شهرکرد، شهرکرد، ایران
)
مریم جعفری
3
(
گروه علوم و صنایع غذایی، دانشگاه آزاد واحد شهرکرد، شهرکرد، ایران
)
کلید واژه: Safranal, Crocin, Picrocrocin, Gallic acid,
چکیده مقاله :
Background & Aim: Saffron is one of the expensive spices known since antiquity for its color, flavor and medicinal properties. Saffron is the dried stigma of crocus sativus plant. The three basic components of the stigma on which the qualitative characteristics of Saffron depend are crocin (color), picrocrocin (taste), and safranal (aroma). The quality of saffron is a function of climatic conditions, soil type, as well as method of drying, packaging, and storage. Experimental: In this research, the saffron growing in different regions of Iran including Kerman, Shiraz, Arak, Natanz, Ghaen, Shahrekord, and Dolatabad has been studied with regard to its humidity, ash, phenolic compounds, crocin, safranal, and picrocrocin for its classification. Results & Discussion: The saffron of Shiraz and that of Kerman showed the maximum and minimum amount for ash with a value of 8.02% and 5.38%, respectively. With a view to moisture content, Natanz and Shahrekord saffron showed the highest and the lowest moisture content with a value of 11.97% and 9.7%, respectively. The phenolic compounds were determined by spectrophotometry and ranged from 17.43 mg gallic acid/g dry weight of saffron in Kerman sample to 8.87mg gallic acid/g dry weight in Dolatabad saffron. The highest level of safranal, crocin, and picrocrocin belonged to Shahrekord, Dolatabad, and Shahrekord saffron with a rate of 84.43, 234.4 and 38.4 (strength/ g dry matter) based on the most absorption over three wavelengths of 257, 440, and 330nm, respectively. Industrial and practical recommendations: With regard to variable applications of saffron as flavoring and coloring in food industry, the results of this study can be used for appropriate usage of saffron cultivated in different regions according to their specifications.
Background & Aim: Saffron is one of the expensive spices known since antiquity for its color, flavor and medicinal properties. Saffron is the dried stigma of crocus sativus plant. The three basic components of the stigma on which the qualitative characteristics of Saffron depend are crocin (color), picrocrocin (taste), and safranal (aroma). The quality of saffron is a function of climatic conditions, soil type, as well as method of drying, packaging, and storage. Experimental: In this research, the saffron growing in different regions of Iran including Kerman, Shiraz, Arak, Natanz, Ghaen, Shahrekord, and Dolatabad has been studied with regard to its humidity, ash, phenolic compounds, crocin, safranal, and picrocrocin for its classification. Results & Discussion: The saffron of Shiraz and that of Kerman showed the maximum and minimum amount for ash with a value of 8.02% and 5.38%, respectively. With a view to moisture content, Natanz and Shahrekord saffron showed the highest and the lowest moisture content with a value of 11.97% and 9.7%, respectively. The phenolic compounds were determined by spectrophotometry and ranged from 17.43 mg gallic acid/g dry weight of saffron in Kerman sample to 8.87mg gallic acid/g dry weight in Dolatabad saffron. The highest level of safranal, crocin, and picrocrocin belonged to Shahrekord, Dolatabad, and Shahrekord saffron with a rate of 84.43, 234.4 and 38.4 (strength/ g dry matter) based on the most absorption over three wavelengths of 257, 440, and 330nm, respectively. Industrial and practical recommendations: With regard to variable applications of saffron as flavoring and coloring in food industry, the results of this study can be used for appropriate usage of saffron cultivated in different regions according to their specifications.
Alonso, G. 2009. Parabens as agents for improving crocetin esters’ shelf-life inaqueous saffron extracts. Journal of Molecule Science, 1-11.
Anatoly, P. and Silver, V. 2014. Saffron samples of different origin: an NMR study of microwave-assisted extracts. Journal of Food Technology, 201-208.
Angelo, G. 2012. Biochemical,antioxidant and antineoplastic properties of italian saffron. Journal of Plant Science, 1573-1584.
Antonio, J. 2004. Biology, biotechnology and biomedicine of saffron. Journal of Plant Science, 127-159.
Arouma, O. 1993. Evaluation of the Antioxidant and Prooxidant Actions of Gallic Acidand Its Derivatives." Journal of food chemistry:1880-1885.
Assimopoulou, A. 2005. Radical scavenging activity of crocus sativus extract and its bioactive constituents .Phytotherapy Research, 997-1000.
Atefi, M. 2012. Effect of drying on chemical properties of saffron. Journal of Food Science, 14: 201-208.
Bakhshi, H.2009. The free radicalscavenging and the lipidperoxidation inhibition of crocin isolated fromsaffroninindia.International Journal of PharmTech Research, 1317-1321.
Caballero, H. 2007. HPLC quantification of major active components from11 different saffron source. Food Chemistry Journal, 1126-1131.
Carmona, M. 2010. Saffron flavor compounds Involved biogenesis and human perception. Journal Of Plant Science, 1-11.
Chaballero, H. 2012. Chemical composition of saffron (crocus sativus L.) from four countries. Journal of Food Science, 322-328.
Ebrahimzadeh, H. 1998. Comparative analysis of pigments in petals and stigma of saffron. Journal of Science Technology, 224-228.
Eghdami, A. 2010. Determination of total phenolic and flavonoids contents in methanolic and aqueous extract of achillea millefolium. Journal of Chemical Science, 81-84.
Emadi, B. 2013. Moisture dependent physical properties of saffron flowe Journal of Food Science, 387-393.
Esmaeilian, Y. 2012. Diurnal variability of stigma compounds of saffron at different harvest times. Scholars Research library, 1562-1568.
Feili, H. 2012. Study of chemical and microbiological propertiesof saffron dehydrated by using solar drying system .International Journal of Renewable Energy Research, 13-18.
Ferrara, L. 2014. Extraction of bioactive compounds of saffron byultrasound assisted extractionand by rapid solid-liquid dynamicextraction .European Scientific Journal, 1-13.
Gohari, R. 2012. An overview on saffron, phytochemicals, and medicinal properties. Pharmacology Review, 72-79.
Goli, A. 2012. Phenolic Compounds and Antioxidant Activity from Saffron petal. Journal of Agricaltural Science, 175-184.
Hadizadeh, F. 2010. Extraction and purification of crocin from saffron stigmas employing asimple and efficient crystallization method. Journal of Biological Science, 691-698.
Heydari, S. 2014. Extraction and microextraction techniques for the determination of compounds from saffron. Canadian Chemical Transactions, 2: 221-247.
Jouki, M. 2011. Determination of chemical characteristics of saffron in different area of iran.. Journal of Food Chemistry, 71-74.
Karimi, E. 2010. Evaluation of crocus sativus l. stigma phenolic and flavonoid compounds and its antioxidant activity. Journal of Molecule Science, 6244-6256.
Khodadadi, M. 2014. Heavy metals concentration (copper,chromium, cadmium and zinc) in saffron of south Khorasan. Environmental Biology, 628-631.
Khoddami, A. 2013. Techniques for analysis of plant phenolic compounds. Journal of Molecule Science, 2328-2375.
Liu, C. 2014. Characterization and DPPH radical scavenging activity of gallic acid-lecithincomplex. Tropical Journal of Pharmaceutical Research, 1333-1338.
Maghsoodi, V. 2012. Effect of different drying methods on saffronquality." Journal of Food Science, 85-90.
Mozzafar, S. 2014. Effect of Drying Methods on the Colour of Kashmir Saffron (Crocus sativus L.) and Simultaneous Method Validation. Chemical Science Review, 995-997.
Nazari, S. 2011. Saffron and various fraud manners in its production and trade. Department of Biotechnology, 1-7.
Rezaiee, R. 2014. Effect of drying processes on stability of anthocyaninextracts from saffron petal. Journal of technology, 13-18.
Roohani, R. 2014. Extraction methods of natural pigments from stamen of saffron flower. International Congress of Food Science, 1-7.
Salari, R. 2012. Effect of storage time on physiochemical and microbial properties of saffron. Journal of Food Chemistry, 61-68.
Sariri, R. 2011. In-vitro antioxidant and anti-tyrosinase activity of methanol extracts from crocus sativus flowers. Pharmacologyonline,1205-1215.
Shahidi, F. and Bolandi, M. 2008. Shelf-life Determination of Saffron Stigma:water activity and temperature studies. World Applied Science Journal,132-136.
Shakeel, W. 2015. Rapid detection of adulteration in indigenous saffron of Kashmir ValleyIndia." Journal of Forensic Science, 7-11.
Tajic, C. 2011. Determination of crocin, picrocrocin and safranal in Ghaen saffron. Journal of Food Science. 22: 1-7.
Tavakolipoor, H. 2012. Determination of chemical characteristics of saffron in different area of Iran. Journal of Biological Science. 71:74.
Zarinkamar, F. 2011 . Effects of altitude on anatomy and concentration of crocin, Picrocrocin and Safranal in saffron. Journal of Crop Science, 831-838.
