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Influence of culinary processing time on saffron's bioactive compounds (Crocus sativus L.).

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Rodríguez-Neira, Lidia Lage-Yusty, María Asunción López-Hernández, Julia
Description	Country affiliation: Spain Author Affiliation: Rodríguez-Neira L ( Analytical Chemistry, Nutrition and Bromatology Department, Faculty of Pharmacy, Campus Vida, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain.)
Abstract	Saffron, the dried stigmas of Crocus sativus L., is used as a condiment spice. The major bioactive compounds are crocins, picrocrocin and safranal, which are responsible for the sensory profile of saffron (color, flavor and aroma, respectively), and also health-promoting properties. In this paper, the effect on the bioactive compounds of different cooking times in boiling water at 100 °C in samples of Saffron from La Mancha (safranal, picrocrocin, trans-crocin 4, cis-crocin 4 and trans-crocin 3) was investigated. Performance characteristics of High Performance Liquid Chromatography with Variable Wavelength Detector method, parameters of linearity, limits of detection and quantification are reported. High Performance Liquid Chromatography-Photo Diode Array-Mass Spectrometry was used as a confirmatory technique in crocins identification. When the samples are subjected to different cooking times, they present different behaviors, depending on the bioactive compound. In this way, no changes were observed in the concentration of picrocrocin, while heat culinary treatment adversely affects the concentrations of crocins and safranal.
File Format	HTM / HTML
ISSN	09219668
Issue Number	4
Volume Number	69
e-ISSN	15739104
Journal	Plant Foods for Human Nutrition
Language	English
Publisher	Springer
Publisher Date	2014-12-01
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Botany Discipline Nutritional Sciences Carotenoids Analysis Cooking Crocus Chemistry Cyclohexenes Flowers Glucosides Plant Extracts Terpenes Chromatography, High Pressure Liquid Humans Mass Spectrometry Spices Journal Article
Content Type	Text
Resource Type	Article
Subject	Chemistry Food Science

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