Picrocrocin kinetics in aqueous saffron spice extracts (Crocus sativus L.) upon thermal treatment

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 1, 2011, Pages 249-255

  Sánchez, Ana M ^a   Carmona, Manuel ^a   Jarén Galán, Manuel ^b   Mínguez Mosquera, M Isabel ^b   Alonso, Gonzalo L ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

degradation; kinetics; Picrocrocin; saffron (Crocus sativus L.); safranal

Indexed keywords

AQUEOUS EXTRACTS; BEST FIT; CROCUS SATIVUS; EXPERIMENTAL DATA; HALF-LIFE PERIOD; HIGH STABILITY; MAXIMUM VALUES; PICROCROCIN; SAFFRON (CROCUS SATIVUS L.); SAFRANAL; SECOND ORDER KINETICS; THERMAL TREATMENT;

DEGRADATION; FOOD ADDITIVES; HEAT TREATMENT; PURIFICATION; RATE CONSTANTS;

SOLVENT EXTRACTION;

CYCLOHEXENE DERIVATIVE; GLUCOSIDE; PICROCROCIN; PLANT EXTRACT; TERPENE;

ARTICLE; CHEMISTRY; CROCUS; HEAT; KINETICS;

CROCUS; CYCLOHEXENES; GLUCOSIDES; HOT TEMPERATURE; KINETICS; PLANT EXTRACTS; TERPENES;

CROCUS SATIVUS;

EID: 78651061761     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102828v     Document Type: Article

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