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
|