Gas chromatography of safranal as preferable method for the commercial grading of saffron (Crocus sativus L.)

Food Chemistry

Volumn 176, Issue , 2015, Pages 17-21

  Bononi, Monica ^a   Milella, Paola ^b   Tateo, Fernando ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Saffron; Safranal; UV GC

Indexed keywords

FOOD ADDITIVES; GRADING; ORGANIC SOLVENTS; QUALITY CONTROL;

EXTRACTION PROTOCOLS; LIMIT OF DETECTION; LIMIT OF QUANTITATIONS; QUANTITATIVE EVALUATION; REPRODUCIBILITY STANDARD DEVIATIONS; SAFFRON; SAFRANAL; UV GC;

GAS CHROMATOGRAPHY;

ALCOHOL; CYCLOHEXENE DERIVATIVE; PLANT EXTRACT; SAFRANAL; TERPENE;

AROMA; ARTICLE; CROCUS SATIVUS; EXTRACTION; GAS CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; REPRODUCIBILITY; CHEMISTRY; CROCUS; PROCEDURES;

CROCUS SATIVUS;

CHROMATOGRAPHY, GAS; CROCUS; CYCLOHEXENES; PLANT EXTRACTS; REPRODUCIBILITY OF RESULTS; TERPENES;

EID: 84919935131     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.047     Document Type: Article

References (30)

1. G.L. Alonso, M.R. Salinas, and J. Garijo Method to determine the authenticity of aroma of Saffron (Crocus sativus L.) Journal of Food Protection 61 1998 1525 1528
2. E. Anastasaki, C. Kanakis, C. Pappas, L. Maggi, C.P. del Campo, M. Carmona, G.L. Alonso, and M.G. Polissiou Geographical differentiation of saffron by GC-MS/FID and chemometrics European Food Research and Technology 229 2009 899 905
3. E. Anastasaki, C. Kanakis, C. Pappas, L. Maggi, C.P. del Campo, M. Carmona, G.L. Alonso, and M.G. Polissiou Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysis European Food Research Technology 230 2010 571 577
4. H. Caballero-Ortega, R. Pereda-Miranda, L. Riveron-Negrete, J.M. Hernandez, M. Medecigo-Rios, A. Castillo-Villanueva, and F.I. Abdullaev Chemical composition of saffron (Crocus sativus L.) from four countries Acta Horticulturae 650 2004 321 326
5. M. Carmona, A. Zalacain, M.R. Salinas, and G.L. Alonso A new approach to saffron aroma Critical Reviews in Food Science and Nutrition 47 2007 145 159
6. L. Cossignani, E. Urbani, M.S. Simonetti, A. Maurizi, C. Chiesi, and F. Blasi Characterisation of secondary metabolites in saffron from central Italy (Cascia, Umbria) Food Chemistry 143 2014 446 451
7. L. Cullerè, F. San-Juan, and J. Cacho Characterization of aroma active compounds of Spanish saffron by gas chromatography-olfactometry: Quantitative evaluation of the most relevant aromatic compounds Food Chemistry 127 2011 1866 1871
8. M.J. Gregory, R.C. Menary, and N.W. Davies Effect of drying temperature and air flow on the production and retention of secondary metabolites in saffron Journal of Agricultural and Food Chemistry 53 2005 5969 5975
9. F. Hadizadeh, M. Mahdavi, S.A. Emami, Z. Khashayarmanesh, M. Hassanzadeh, J. Asili, M. Seifi, H. Nassirli, A. Shariatimoghadam, and R. Noorbakhsh Evaluation of ISO method in saffron qualification Acta Horticulturae 739 2007 405 410
10. ISO 3632-2 Technical Specification. (2010). Saffron (Crocus sativus L.). Part 2 (test methods). Geneva, Switzerland: International Organization for Standardization.
11. ISO 3632-1 Technical Specification. (2011). Saffron (Crocus sativus L.). Part 1 (specification). Geneva, Switzerland: International Organization for Standardization.
12. M. Jalali-Heravi, H. Parastar, and H. Ebrahimi-Najafabadi Characterization of volatile components of Iranian saffron using factorial-based response surface modeling of ultrasonic extraction combined with gas chromatography-mass spectrometry analysis Journal of Chromatography A 1216 2009 6088 6097
13. C.D. Kanakis, D.J. Daferera, P.A. Tarantilis, and M.G. Polissiou Qualitative determination of volatile compounds and qualitative evaluation of safranal and 4-hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) in Greek saffron Journal of Agricultural and Food Chemistry 52 2004 4515 4521
14. R. Kanti, K. Sushma, and R. Ghandi Adulteration and marketing of saffron (Crocus sativus L.) Journal of Tropical Medicinal Plants 12 2011 135 140
15. M. Lage, F. Gaboun, K. Bakhy, H. Dakak, A. Zouahri, and C.L. Cantrell Sustainable production of high quality saffron (Crocus sativus L.) in some Moroccan areas Acta Horticulturae 850 2010 235 238
16. K. Lech, J. Witowska-Jarosz, and M. Jarosz Saffron yellow: Characterization of carotenoids by high performance liquid chromatography with electrospray mass spectrometric detection Journal of Mass Spectrometry 44 2009 1661 1667
17. P. Lozano, M.R. Castellar, M.J. Simancas, and J.L. Iborra Quantitative high performance liquid chromatographic method to analyse commercial saffron (Crocus sativus L.) products Journal of Chromatography A 830 1999 477 483
18. D.M.A.M. Luykx, and S.M. Van Ruth An overview of analytical methods for determining the geographical origin of food products Food Chemistry 107 2008 897 911
19. L. Maggi, A.M. Sanchez, M. Carmona, C.D. Kanakis, E. Anastasaki, P.A. Tarantilis, M.G. Polissiou, and G.L. Alonso Rapid determination of safranal in the quality control of saffron spice Food Chemistry 127 2011 369 373
20. M. Marieschi, A. Torelli, and R. Bruni Quality control of saffron (Crocus sativus L.): Development of SCAR markers for the detection of plant adulterants used as bulking agents Journal of Agricultural and Food Chemistry 60 2012 10998 11004
21. Nordic Committee on Food Analysis. (1997). Estimation and expression of measurement uncertainty in chemical analysis. NMKL Procedure No. 5.
22. B.L. Raina, S.G. Agarwal, A.K. Bhatia, and G.S. Gaur Changes in pigments and volatiles of saffron (Crocus sativus L.) during processing and storage Journal of the Science of Food and Agriculture 71 1996 27 32
23. Saffron in Europe. (2013). White Book. http://www.europeansaffron.eu/archivos/White book english.pdf Accessed 15.04.13.
24. S. Sharafzadeh Saffron: A concise review of researches Advances in Environmental Biology 5 2011 1617 1621
25. P.A. Tarantilis, and M.G. Polissiou Isolation and identification of the aroma components from saffron (Crocus sativus) Journal of Agriculture and Food Chemistry 45 1997 459 462
26. A. Torelli, M. Marieschi, and R. Bruni Authentication of saffron (Crocus sativus L.) in different processed, retail products by means of SCAR markers Food Control 36 2014 126 131
27. M. Valle Garcia-Rodriguez, J. Serrano-Diaz, P.A. Tarantilis, H. López-Córcoles, M. Carmona, and G.L. Alonso Determination of saffron quality by high-performance liquid chromatography Journal of Agriculture and Food Chemistry 62 2014 8068 8074
28. P. Vignolini, D. Heimler, P. Pinelli, F. Ieri, A. Sciullo, and A. Romani Characterization of by-products of saffron (Crocus sativus L.) production Natural Product Communications 3 2008 1959 1962
29. P. Wintherhalter, and M. Straubinger Saffron-renewed interest in an ancient spice Food Reviews International 16 2000 39 59
30. M. Zougagh, A. Rios, and M. Valcarcel An automated screening method for the fast, simple discrimination between natural and artificial colorants in commercial saffron products Analytica Chimica Acta 535 2005 133 138