GLC/HPLC Methods for Saffron (Crocus sativus L.)

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dc.contributor.authorAmanpour, Asghar
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:29:58Z
dc.date.available2025-01-06T17:29:58Z
dc.date.issued2019
dc.description.abstractSaffron (Crocus sativus L.) is provided from the dried and dark-red stigmas of flowers belonging to the family of Iridaceae. Concerning the total content of saffron production, the biggest producer territory in the world is Iran, followed by Spain, India, Italy, Greece, and Morocco. Crocetin, crocin, picrocrocin, and safranal are the four main bioactive compounds in saffron which contribute both organoleptic profile of saffron (pigment, pigment, taste, and odor, respectively) and the health-progressing features. Isolation, identification, and quantification of bioactive compounds from complex and natural matrix of food stuffs are a main and common trouble of initial interest in food quality measurement and characterization. Chromatography is a set of constituents’ separation techniques in a complex mixture. Recently, chromatographic methods were widely used for the isolation, identification, quantification, and analysis of saffron components. Although there are various kinds of chromatographic techniques, more recently a gas chromatography (GC) with a mass spectrometer (MS) detector for the volatile compounds and reversed-phase high-performance liquid chromatography (RP-HPLC) coupled with a UV-Vis detector are the techniques of choice, permitting the isolation on an analytical value and the quantification and identification of the metabolites of interest in saffron. However, this chapter principally conducted the analysis of saffron compounds comprising the aroma and most aroma-active compounds using GC-MS and GC-MS-olfactometry setups and bioactive compounds such as carotenoids, flavonoids, and phenolic compounds using HPLC techniques. © 2019, Springer Nature Switzerland AG.
dc.identifier.doi10.1007/978-3-319-78030-6_42
dc.identifier.endpage2035
dc.identifier.issn2511-834X
dc.identifier.scopus2-s2.0-85101447078
dc.identifier.scopusqualityQ3
dc.identifier.startpage1987
dc.identifier.urihttps://doi.org/10.1007/978-3-319-78030-6_42
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1432
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Science and Business Media B.V.
dc.relation.ispartofReference Series in Phytochemistry
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAroma and aroma-active
dc.subjectBioactive compounds
dc.subjectCrocus sativus
dc.subjectExtraction techniques
dc.subjectGC-MS-olfactometry
dc.subjectHPLC-MS-DAD
dc.subjectSaffron
dc.titleGLC/HPLC Methods for Saffron (Crocus sativus L.)
dc.typeBook Chapter

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