Determination of saffron quality by high-performance liquid chromatography

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 32, 2014, Pages 8068-8074

  Valle Garcia Rodriguez M ^a   Serrano Díaz, Jéssica ^a,b   Tarantilis, Petros A ^c   López Córcoles, Horacio ^d   Carmona, Manuel ^a,e   Alonso, Gonzalo L ^a  

^a Campus Universitario   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

^c AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^d Instituto Tecnico Agronomico Provincial de Albacete   (Spain)

^e Albacete Science and Technology Park   (Spain)

Author keywords

aqueous extract; Crocus sativus L.; HPLC DAD; picrocrocin; safranal; trans 3 Gg; trans 4 GG

Indexed keywords

CHROMATOGRAPHY; ESTERIFICATION; ESTERS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRAVIOLET VISIBLE SPECTROSCOPY; FOOD ADDITIVES; LIQUIDS;

AQUEOUS EXTRACTS; CROCUS SATIVUS L; HPLC-DAD; PICROCROCIN; SAFRANAL; TRANS -3-GG; TRANS -4-GG;

FOOD ADDITIVES; LIQUID CHROMATOGRAPHY;

CROCUS SATIVUS;

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

ANALYSIS; CALIBRATION; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; CROCUS; FLOWER; FOOD CONTROL; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; PROCEDURES; REPRODUCIBILITY; SOLUBILITY; SOUTHERN EUROPE; SPAIN; SPICE; STEREOISOMERISM; ULTRAVIOLET SPECTROPHOTOMETRY; VALIDATION STUDY;

CALIBRATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CROCUS; CYCLOHEXENES; FLOWERS; FOOD INSPECTION; FOOD QUALITY; GLUCOSIDES; LIMIT OF DETECTION; MEDITERRANEAN REGION; MOLECULAR STRUCTURE; PLANT EXTRACTS; REPRODUCIBILITY OF RESULTS; SOLUBILITY; SPAIN; SPECTROPHOTOMETRY, ULTRAVIOLET; SPICES; STEREOISOMERISM; TERPENES;

EID: 84906241035     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5019356     Document Type: Article

References (53)

1. Peter, K. V. Handbook of Herbs and Spices, 2 nd ed.; Peter, K. V., Ed.; Woodhead Publishing: Cambridge, U.K., 2012; Vol. 1, pp 449-491.
2. Franco Martínez, T. Manual para Especias; AMV Ediciones: Madrid, Spain, 2013.
3. Aschoff, S. Beiträge sur kenntnis des safrans Berl. Jb. Pharm. 1818, 19, 142-157
4. 20-carotenoids in Crocus sativus L Phytochemistry 1982, 21 (5) 1039-1042
5. Speranza, G.; Dada, G.; Manitto, P.; Monti, D.; Grammatica, P. 13- cis -Crocin: A new crocinoid of saffron Gazz. Chim. Ital. 1984, 114, 189-192
6. Tarantilis, P. A.; Tsoupras, G.; Polissiou, M. Determination of saffron (Crocus sativus L.) components in crude plant extract using high-performance liquid chromatography-UV-visible photodiode-array detection-mass spectrometry J. Chromatogr. A 1995, 699, 107-118
7. Carmona, M.; Zalacain, A.; Sanchez, A. M.; Novella, J. L.; Alonso, G. L. Crocetin esters, picrocrocin and its related compounds present in Crocus sativus stigmas and Gardenia jasminoides fruits. Tentative identification of seven new compounds by LC-ESI-MS J. Agric. Food Chem. 2006, 54, 973-979
8. Sánchez, A. M.; Carmona, M.; Ordoudi, S. A.; Tsimidou, M. Z.; Alonso, G. L. Kinetics of individual crocetin ester degradation in aqueous extracts of saffron (Crocus sativus L.) upon thermal treatment in the dark J. Agric. Food Chem. 2008, 56, 1627-1637
9. Ordoudi, S. A.; De Los Mozos Pascual, M.; Tsimidou, M. Z. On the quality control of traded saffron by means of transmission Fourier-transform mid-infrared (FT-MIR) spectroscopy and chemometrics Food Chem. 2014, 150, 414-421
10. Anastasaki, E. G.; Kanakis, C. D.; Pappas, C.; Maggi, L.; Zalacain, A.; Carmona, M.; Alonso, G. L.; Polissiou, M. G. Quantification of crocetin esters in saffron (Crocus sativus L.) using Raman spectroscopy and chemometrics J. Agric. Food Chem. 2010, 58, 6011-6017
11. Breukers, S.; Opstad, C. L.; Sliwka, H. R.; Partali, V. Hydrophilic carotenoids: Surface properties and aggregation behavior of the potassium salt of the highly unsaturated diacid norbixin Helv. Chim. Acta 2009, 92, 1741-1747
12. Serrano-Díaz, J.; Sánchez, A. M.; Maggi, L.; Carmona, M.; Alonso, G. L. Synergic effect of water-soluble components on the coloring strength of saffron spice J. Food Compos. Anal. 2011, 24, 873-879
13. Winterstein, E.; Teleczky, J. Constituents of the saffron. I. Pricrocrocin Helv. Chim. Acta 1922, 5, 376-400
14. Kuhn, R.; Winterstein, E. Die dihydroverbindung der isomeren bixine und die elektronen-konfiguration der polyene Ber. Deustsch. Chem. Ges. 1934, 67, 344-347
15. Straubinger, M.; Jezussek, M.; Waibel, R.; Winterhalter, P. Novel glyeosidic constituents from saffron J. Agric. Food Chem. 1997, 45, 1678-1681
16. Straubinger, M.; Bau, B.; Eckstein, S.; Fink, M.; Winterhalter, P. Identification of novel glycosidic aroma precursors in saffron (Crocus sativus L.) J. Agric. Food Chem. 1998, 46, 3238-3243
17. Carmona, M.; Zalacain, A.; Alonso, G. L. The Chemical Composition of Saffron: Color, Taste and Aroma; Ed.ial Bomarzo S.L.: Albacete, Spain, 2006.
18. Sánchez, A. M.; Carmona, M.; Jarén-Galán, M.; Mínguez Mosquera, M. I.; Alonso, G. L. Picrocrocin kinetics in aqueous saffron spice extracts (Crocus sativus L.) upon thermal treatment J. Agric. Food Chem. 2011, 59, 249-255
19. Zarghami, N. S.; Heinz, D. E. Monoterpene aldehydes and isophoronerelated compounds of saffron Phytochemistry 1971, 10, 2755-2761
20. Zarghami, N. S.; Heinz, D. E. The volatile constituents of saffron (Crocus sativus L.) Lebensm.-Wiss. Technol. 1971, 4, 43-45
21. Rödel, W.; Petrizka, M. Analysis of volatile components of saffron J. High Resolut. Chromatogr. 1991, 14, 771-774
22. Semiond, D.; Dautraix, S.; Desage, M.; Majdalani, R.; Casabianca, H.; Brazier, J. L. Identification and isotopic analysis of safranal from supercritical fluid extraction and alcoholic extracts of saffron Anal. Lett. 1996, 29, 1027-1039
23. Tarantilis, P. A.; Polissiou, M. G. Isolation and identification of the aroma components from saffron (Crocus sativus) J. Agric. Food Chem. 1997, 45, 459-462
24. Cadwallader, K. R.; Baek, H. H.; Cai, M. Characterization of saffron flavor by aroma extract dilution analysis. In Spices: Flavor Chemistry and Antioxidant Properties; Riach, S. J.; Ho, C. T., Eds.; American Chemical Society (ACS): Washington, D.C., 1997; ACS Symposium Series, Vol. 660, Chapter 7, p 66-79.
25. DOCE. Reglamento n°378/99 de la Comisión Europea; DOCE: Spain, Feb 20, 1999; Vol. L 46 de 20.9.1999, p 13.
26. Cullere, L.; San-Juan, F.; Cacho, J. Characterisation of aroma active compounds of Spanish saffron by gas chromatography-olfactometry: Quantitative evaluation of the most relevant aromatic compounds Food Chem. 2011, 127, 1866-1871
27. Maggi, L.; Carmona, M.; del Campo, C. P.; Kanakis, C. D.; Anastasaki, E.; Tarantilis, P. A.; Polissiou, M. G.; Alonso, G. L. Worldwide market screening of saffron volatile composition J. Sci. Food Agric. 2009, 89, 1950-1954
28. Tarantilis, P. A.; Polissiou, M.; Manfait, M. Separation of picrocrocin, cis-trans -crocins and safranal of saffron using high-performance liquid chromatography with photodiode-array detection J. Chromatogr. A 1994, 664, 55-61
29. Maggi, L.; Sanchez, A. M.; Carmona, M.; Kanakis, C. D.; Anastasaki, E.; Tarantilis, P. A.; Polissiou, M. G.; Alonso, G. L. Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.) Food Chem. 2011, 127, 369-373
30. de Laguna, A. Pedacio Dioscorides Anazarbeo. Acerca de la Maeteria Medicinal y de los Venenos Mortíferos; M.R.A. Creación y Realización Ed.ial S.L.: Barcelona, Spain, 1994; Vol. I, pp 31-32.
31. Hosseinzadeh, H.; Nassiri-Asl, M. Avicenna's (Ibn Sina) the canon of medicine and saffron (Crocus sativus): A review Phytother. Res. 2013, 27, 475-483
32. Licón, C.; Carmona, M.; Llorens, S.; Berruga, M. I.; Alonso, G. L. Potential healthy effects of saffron spice (Crocus sativus L. stigmas) consumption. In Saffron. Functional Plant Science and Biotechnology; Husaini, A. M., Ed.; Global Science Books, Ltd.: Japan, 2010; Vol. 4, Special Issue 2, pp 64-73.
33. Papandreou, M. A.; Kanakis, C. D.; Polissiou, M. G.; Efthimiopoulos, S.; Cordopatis, P.; Margarity, M.; Lamari, F. N. Inhibitory activity on amyloid-β aggregation and antioxidant properties of Crocus sativus stigmas extract and its crocin constituents J. Agric. Food. Chem. 2006, 54, 8762-8768
34. Hosseinzadeh, H.; Abootorabi, A.; Sadeghnia, H. R. Protective effect of Crocus sativus stigma extract and crocin (trans -crocin 4) on methyl methanesulfonate-induced DNA damage in mice organs DNA Cell Biol. 2008, 27, 657-664
35. Ghadrdoost, B.; Vafaei, A. A.; Rashidy-Pour, A.; Hajisoltani, R.; Bandegi, A. R.; Motamedi, F.; Haghighi, S.; Sameni, H. R.; Pahlvan, S. Protective effects of saffron extract and its active constituent crocin against oxidative stress and spatial learning and memory deficits induced by chronic stress in rats Eur. J. Pharmacol. 2011, 667, 222-229
36. Hosseinzadeh, H.; Karimi, G.; Niapoor, M. Antidepressant effect of Crocus sativus L. stigma extracts and their constituents, crocin and safranal, in mice. Proceedings of the 1st International Symposium on Saffron Biology and Biotechnolgy; Albacete, Spain, Oct 22-25, 2003; pp 435-445.
37. Hosseinzadeh, H.; Talebzadeh, F. Anticonvulsant evaluation of safranal and crocin from Crocus sativus in mice Fitoterapia 2005, 76, 722-724
38. Hosseinzadeh, H.; Sadeghnia, H. R. Safranal, a constituent of Crocus sativus (saffron), attenuated cerebral ischemia induced oxidative damage in rat hippocampus J. Pharm. Pharm. Sci. 2005, 8, 394-399
39. International Organization for Standarization (ISO). ISO 3632-1, Technical Specification. Saffron (Crocus sativus L.). Part 1 (Specification) and Part 2 (Test Methods); ISO: Geneva, Switzerland, 2011.
40. Corradi, C.; Micheli, G. Determinazione spettrofotometrica del potere colorante, amaricante ed odoroso dello zafferano Boll. Chim. Farm. 1979, 118, 553-562
41. Mínguez Mosquera, M. I. Clorofilas y Carotenoides en Tecnología de los Alimentos; Mínguez Mosquera, M. I., Ed.; Universidad de Sevilla: Sevilla, Spain, 1997; pp 43-60.
42. Breukers, S.; Opstad, C. L.; Sliwka, H. R.; Partali, V. Hydrophilic carotenoids: Surface properties and aggregation behavior of the potassium salt of the highly unsaturated diacid norbixin Helv. Chim. Acta 2009, 92, 1741-1747
43. EURACHEM Working Group. The Fitness for Purpose of Analytical Methods. A Laboratory Guide to Method Validation and Related Topics; EURACHEM Working Group: Teddington, U.K., 1998; www.eurachem.org.
44. International Conference on Harmonization (IHC). Harmonized tripartite guideline validation on analytical procedures: Text and methodology. In International Conference on Harmonization Q2(R1); IHC: Geneva, Switzerland, 2005.
45. Ortega, C.; Lopez, R.; Cacho, J.; Ferreira, V. Fast analysis of important wine volatile compounds Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts J. Chromatogr. A 2001, 923, 205-214
46. Alonso, G. L.; Salinas, M. R.; Garijo, J.; Sanchez-Fernandez, M. A. Composition of crocins and picrocrocin from Spanish saffron (Crocus sativus L.) J. Food Qual. 2001, 24, 219-233
47. Loskutov, A. V.; Beninger, C. W.; Hosfield, G. L.; Sink, K. C. Development of an improved procedure for extraction and quantitation of safranal in stigmas of Crocus sativus L. using high-performance liquid chromatography Food Chem. 2000, 69, 87-95
48. Lozano, P.; Delgado, D.; Gomez, D.; Rubio, M.; Iborra, J. L. A non-destructive method to determine the safranal content of saffron (Crocus sativus L.) by supercritical carbon dioxide extraction combined with high-performance liquid chromatography and gas chromatography J. Biochem. Biophys. Methods 2000, 43, 367-378
49. Lage, M.; Cantrell, C. L. Quantification of saffron (Crocus sativus L.) metabolites crocins, picrocrocin and safranal for quality determination of the spice grown under different environmental Moroccan conditions Sci. Hortic. 2009, 121, 366-373
50. Basker, D.; Negbi, M. Crocetin equivalent of saffron extracts. Comparison of three extraction methods J. Assoc. Public Anal. 1985, 23, 65
51. Friend, J.; Mayer, A. M. The enzymic destruction of carotenoids by isolated chloroplasts Biochim. Biophys. Acta 1960, 41, 422
52. Weber, F.; Laskawy, G.; Grosch, W. Co-oxidation of carotene and crocin by soybean lipoxygenase iso-enzymes Z. Lebensm.-Unters. Forsch. 1974, 155, 142
53. Sanchez, A. M.; Carmona, M.; Jaren-Galan, M.; Mosquera, M. I. M.; Alonso, G. L. Picrocrocin kinetics in aqueous saffron spice extracts (Crocus sativus L.) upon thermal treatment J. Agric. Food Chem. 2011, 59, 249-255