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Comparative study on nutraceutical andsensorial characteristics of saffron (Crocussativus L.) cultivated in Iran, Spain, and Türkiye

Título :
Comparative study on nutraceutical andsensorial characteristics of saffron (Crocussativus L.) cultivated in Iran, Spain, and Türkiye
Autor :
Hernández, Francisca  
Amanpour, Armin  
Soltani, Mostafa
Lipan, Leontina  
GARCÍA GARVÍ, JOSE MIGUEL  
Carbonell-Barrachina, Ángel A.  
Sendra Nadal, Esther
Editor :
Wiley
Departamento:
Departamentos de la UMH::Producción Vegetal y Microbiología
Fecha de publicación:
2024-01
URI :
https://hdl.handle.net/11000/32390
Resumen :
BACKGROUND: Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared.RESULTS: Significant differences were observed between anthocyanins, volatile compounds, fatty acids, total phenolic content,and antioxidant activity of saffron samples (P < 0.05). Besides, significant differences in color parameters were observed. More-over, a total of 13 volatile compounds were identified in the saffron samples using. headspace–solid-phase microextraction–gaschromatography–mass spectrometry, safranal and ⊍-isophorone being the two predominant aroma compounds. Regardingfatty acids, significant differences were seen in the fatty acid profiles of saffron samples (P < 0.05), while linoleic acid wasthe most concentrated fatty acid. In terms of sensory properties, different concentrations of safranal, ⊍-isophorone and4-ketoisophorone may lead to significant differences in the odor and taste attributes of saffron samples (P < 0.05).CONCLUSION: Changes in corm origin along with climate and agricultural conditions may affect the quality characteristics ofsaffron cultivated in different geographical areas to a significant degree.
Palabras clave/Materias:
saffron
anthocyanins
volatile profile
antioxidant activity
color parameters
sensory properties
Área de conocimiento :
CDU: Ciencias aplicadas: Agricultura. Silvicultura. Zootecnia. Caza. Pesca
Tipo documento :
application/pdf
Derechos de acceso:
info:eu-repo/semantics/openAccess
DOI :
https://doi.org/10.1002/jsfa.13594
Aparece en las colecciones:
Artículos Producción vegetal y microbiología



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