Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/32390
Full metadata record
DC FieldValueLanguage
dc.contributor.authorHernández, Francisca-
dc.contributor.authorAmanpour, Armin-
dc.contributor.authorSoltani, Mostafa-
dc.contributor.authorLipan, Leontina-
dc.contributor.authorGARCÍA GARVÍ, JOSE MIGUEL-
dc.contributor.authorCarbonell-Barrachina, Ángel A.-
dc.contributor.authorSendra Nadal, Esther-
dc.contributor.otherDepartamentos de la UMH::Producción Vegetal y Microbiologíaes_ES
dc.date.accessioned2024-07-01T10:08:35Z-
dc.date.available2024-07-01T10:08:35Z-
dc.date.created2024-01-
dc.identifier.citationJournal of The Science of Food and Agriculture; 2024es_ES
dc.identifier.issn0022-5142-
dc.identifier.issn1097-0010-
dc.identifier.urihttps://hdl.handle.net/11000/32390-
dc.description.abstractBACKGROUND: 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.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent12es_ES
dc.language.isoenges_ES
dc.publisherWileyes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectsaffrones_ES
dc.subjectanthocyaninses_ES
dc.subjectvolatile profilees_ES
dc.subjectantioxidant activityes_ES
dc.subjectcolor parameterses_ES
dc.subjectsensory propertieses_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::63 - Agricultura. Silvicultura. Zootecnia. Caza. Pescaes_ES
dc.titleComparative study on nutraceutical andsensorial characteristics of saffron (Crocussativus L.) cultivated in Iran, Spain, and Türkiyees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1002/jsfa.13594es_ES
Appears in Collections:
Artículos Producción vegetal y microbiología


Thumbnail

View/Open:
 J Sci Food Agric - 2024 - Amanpour - Comparative study on nutraceutical and sensorial characteristics of saffron Crocus.pdf

1,55 MB
Adobe PDF
Share:


Creative Commons ???jsp.display-item.text9???