FARKLI KALİTEDEKİ İRAN SAFRANLARIN KROSİN İÇERİĞİ VE UÇUCU BİLEŞENLERİNİN BELİRLENMESİ

Year 2018, Volume: 43 Issue: 3, 476 - 489, 18.05.2018

Negin Azarabadi , Feramuz Özdemir

https://doi.org/10.15237/gida.GD18018

Cited By: 8

Abstract

Safran, Crocus sativus L.
çiçeklerinin kurutulmuş stigmalarından elde edilen, gıda renklendirici ve
lezzet verici olarak yaygın biçimde kullanılan bir baharattır. Bu çalışmanın
amacı, farklı kalite sınıflarına ait safranın krosin içeriğini ve uçucu
bileşenlerini belirlemektir. Safran örneklerinin kalite sınıfları, içerdikleri
kırmızı stigmalar (Sargol-I ve Sargol-II) ve sarı stiluslar (Pushal-I,
Pushal-II ve Bunch) bakımından farklılık göstermektedir. HPLC ile belirlenen
toplam Krosin miktarı Sargol-I örneğinde en yüksek (66.67 mg / g) ve Bunch
örneğinde en düşük (51.66 mg / g) olarak tespit edilmiştir. Safranın uçucu
bileşenleri; GC-MS kullanılarak SPME yöntemi ile belirlenmiş, çalışmada 3
farklı fiber (PA, PDMS ve CAR / PDMS) kullanılarak 40 uçucu bileşik tespit
edilmiştir. Safranın ana uçucu bileşiği olan Safranal; Sargol-I, Sargol-II,
Pushal-I, Pushal-II ve Bunch kategori örneklerinde sırasıyla % 49.64, % 50.29,
% 50.42, % 57.02 ve % 61.31 olarak tespit edilmiştir.

Keywords

Safran (Crocus Sativus L.), Katı faz mikro ekstraksiyon (SPME), GC-MS, HPLC

DETERMINATION OF CROCIN CONTENT AND VOLATILE COMPONENTS IN DIFFERENT QUALITIES OF IRANIAN SAFFRON

Abstract

Saffron, obtained from dried
stigmas of Crocus sativus L. flowers, is widely used as a food colouring
and flavouring spice. The aim of this study was to determine crocin content and
volatile constituents of saffron belonging to different quality categories. The
quality categories of saffron samples differ in red stigmas (Sargol-I and
Sargol-II) and threads with yellow styles (Pushal-I, Pushal-II and Bunch). The
total amount of the crocin component was identified with HPLC as highest in the
Sargol-I sample (66.67 mg/g) and lowest in the Bunch sample (51.66 mg/g). SPME
followed by GC-MS was used to screen of saffron volatile composition. As the
result of study, 40 volatile compounds were detected by 3 different fibers (PA,
PDMS and CAR/PDMS). GC-MS (PDMS). Safranal, the main volatile compound of
saffron, was determined in the Sargol-I, Sargol-II, Pushal-I, Pushal-II and
Bunch category samples as 49.64%, 50.29%, 50.42%, 57.02% and 61.31%,
respectively. 

Keywords

Saffron (Crocus Sativus L.), Solid phase micro extraction (SPME), GC-MS, HPLC

References

• Alonso, G.L., Salinas, M.R., Esteban-Infantes, F.J., & Sánchez-Fernández, M.A. (1996). Determination of safranal from saffron (Crocus sativus L.) by thermal desorption-gas chromatography. J Agric Food Chem 44(1): 185-8, https://doi.org/10.1021/jf940665i
• Anastasaki, E., Kanakis, C., Pappas, C., Maggi, L., del Campo, C.P., Carmona, M., Alonso, G.L., & Polissiou, M. (2009). Geographical differentiation of saffron by GC–MS/FID and chemometrics. Eur Food Res and Technol 229(6): 899-905, https://doi.org/10.1007/s00217-009-1125-x
• Anastasaki, E., Kanakis, C., Pappas, C., Maggi, L., Del Campo, C., Carmona, M., Alonso, G., & Polissiou, M. (2010). Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysis. Eur Food Res and Technol 230: 571-7, https://doi.org/10.1007/s00217-009-1197-7
• Caballero-Ortega, H., Pereda-Miranda, R., & Abdullaev, F.I. (2007). HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources. Food Chem 100 (3): 1126-31, https://doi.org/10.1016/j.foodchem.2005.11.020
• Carmona, M., Zalacain, A., Salinas, M.R., & Alonso, G.L. (2006). Generation of saffron volatiles by thermal carotenoid degradation. J Agric Food Chem 54(18): 6825-34, https://doi.org/10.1021/jf0612326
• Carmona, M., Zalacain, A., Sánchez, A.M., Novella, J.L., & Alonso, G.L. (2006). 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 54: 973-979, https://doi.org/10.1021/jf052297w
• Carmona, M., Sánchez, A.M., Ferreres, F., Zalacain, A., Tomás-Barberán, F., & Alonso, G.L. (2007). Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins. Food Chem 100(2): 445-50, https://doi.org/10.1016/j.foodchem.2005.09.065
• D’Archivio, A.A., Giannitto, A., Maggi, M.A., & Ruggieri, F. (2016). Geographical classification of Italian saffron (Crocus sativus L.) based on chemical constituents determined by high-performance liquid-chromatography and by using linear discriminant analysis. Food Chem 212: 110-6, https://doi.org/10.1016/j.foodchem.2016.05.149
• D'Auria, M., Mauriello, G., & Rana, G.L. (2004). Volatile organic compounds from saffron. Flavour Fragr 19(1): 17-23, https://doi.org/10.1002/ffj.1266
• D'Auria, M., Mauriello, G., Racioppi, R., & Rana, G.L. (2006). Use of SPME-GC-MS in the study of time evolution of the constituents of saffron aroma: modifications of the composition during storage. J Chromatogr Sci 44: 18-21.
• del Campo, C.P., Garde-Cerdán, T., Sánchez, A.M., Maggi, L., Carmona, M., & Alonso, G.L. (2009). Determination of free amino acids and ammonium ion in saffron (Crocus sativus L.) from different geographical origins. Food Chem 114(4): 1542-8, https://doi.org/10.1016/j.foodchem.2008.11.034
• García-Rodríguez, M.V., López-Córcoles, H., Alonso, G.L., Pappas, C.S., Polissiou, M.G., & Tarantilis, P.A. (2017). Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron. Food Chem 221: 838-43, https://doi.org/10.1016/j.foodchem.2016.11.089
• Hadizadeh, F., Mahdavi, M., Emami, S., Khashayarmanesh, Z., Hassanzadeh, M., Asili, J., Seifi, M., Nassirli, H., Shariatimoghadam, A., & Noorbakhsh, R. (2006). Evaluation of ISO method in saffron qualification. II International Symposium on Saffron Biology and Technology. II International Symposium on Saffron Biology and Technology. 739. https://doi.org/10.17660/ActaHortic.2007.739.53
• Heidarbeigi, K., Mohtasebi, S.S, Foroughirad, A., Ghasemi-Varnamkhasti, M., Rafiee, S., & Rezaei, K. (2015). Detection of adulteration in saffron samples using slectronic nose. Int J Food Prop 1391-1401, https://doi.org/10.1080/10942912.2014.915850
• ISO (2011). Saffron (Crocus sativus L.). https://www.iso.org/standard/44526.html. (Accessed: October 2017).
• Jalali-Heravi, M., Parastar, H., & Ebrahimi-Najafabadi, H. (2009). Characterization of volatile components of Iranian saffron using factorial-based response surface modeling of ultrasonic extraction combined with gas chromatography–mass spectrometry analysis. J Chromatogr A 1216(33): 6088-97, https://doi.org/10.1016/j.chroma.2009.06.067
• Jalali-Heravi, M., Parastar, H., Ebrahimi-Najafabadi, H. (2010). Self-modeling curve resolution techniques applied to comparative analysis of volatile components of Iranian saffron from different regions. Anal Chim Acta 662(2): 143-54, https://doi.org/10.1016/j.aca.2010.01.013
• Kanakis, C.D., Daferera, D.J., Tarantilis, P.A., & Polissiou, M.G. (2004). Qualitative determination of volatile compounds and quantitative evaluation of safranal and 4-hydroxy-2, 6, 6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) in Greek saffron. J Agric Food Chem 52(14): 4515-4521, https://doi.org/10.1021/jf049808j
• Maggi, L., Carmona, M., del Campo, C.P., Kanakis, C.D., Anastasaki, E., Tarantilis, P.A., Polissiou, M.G., & Alonso, G.L. (2009). Worldwide market screening of saffron volatile composition. J Sci Food Agric 89(11): 1950-1954, https://doi.org/10.1002/jsfa.3679
• Maggi, L., Carmona, M., Zalacain, A., Kanakis, C.D., Anastasaki, E., Tarantilis, P.A., Polissiou, M.G., & Alonso, G.L. (2010). Changes in saffron volatile profile according to its storage time. Food Res Int 43(5): 1329-34, https://doi.org/10.1016/j.foodres.2010.03.025
• Masi, E., Taiti, C., Heimler, D., Vignolini, P., Romani, A., & Mancuso, S. (2016). PTR-TOF-MS and HPLC analysis in the characterization of saffron (Crocus sativus L.) from Italy and Iran. Food Chem 192: 75-81, https://doi.org/10.1016/j.foodchem.2015.06.090.
• Masuda, A., Mori, K., & Miyazawa, M. (2012). Comparative analysis of volatile compounds from corms of Crocus sativus and C. vernus. Chem Nat Compd 48(2): 319-321, https://doi.org/10.1007/s10600-012-0236-y
• Negbi, M. (1997). Saffron cultivation: past, present and future prospects. In: M. Negbi (ed.), Saffron: Crocus sativus L., CRC Press, pp. 8-9.
• Pitsikas, N. (2016). Constituents of Saffron (Crocus sativus L.) as Potential Candidates for the Treatment of Anxiety Disorders and Schizophrenia. Molecules 21(3): 303, https://doi.org/10.3390/molecules21030303.
• Rabani‐Foroutagheh, M., Hamidoghli, Y., & Mohajeri, S.A. (2014). Effect of split foliar fertilisation on the quality and quantity of active constituents in saffron (Crocus sativus L.). J Sci Food Agric 94: 1872-8, https://doi.org/10.1002/jsfa.6506
• Rajabi, H., Ghorbani, M., Jafari, S.M., Mahoonak, A.S., & Rajabzadeh, G. (2015). Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials. Food Hydrocoll 51: 327-37, https://doi.org/10.1016/j.foodhyd.2015.05.033
• Rödel, W., & Petrzika, M. (1991). Analysis of the volatile components of saffron. J High Resolut Chromatogr 14(11): 771-774, https://doi.org/10.1002/jhrc.1240141118
• Sarma, K., Sharada, K., Maesato, K., Hara, T., & Sonoda, Y. (1991). Chemical and sensory analysis of saffron produced through tissue cultures of Crocus sativus. Plant cell, tissue and organ culture 26(1): 11-6.
• Sereshti, H., Heidari, R., & Samadi, S. (2014). Determination of volatile components of saffron by optimised ultrasound-assisted extraction in tandem with dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry. Food Chem 143: 499-505, https://doi.org/10.1016/j.foodchem.2013.08.024
• Shahi, T., Assadpour, E., & Jafari, S.M. (2016). Main chemical compounds and pharmacological activities of stigmas and tepals of ‘red gold’; saffron. Trends Food Sci Technol 58, 69-78. https://doi.org/10.1016/j.tifs.2016.10.010
• Tarantilis, P.A., Tsoupras, G., & Polissiou, M. (1995). 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 699(1-2): 107-18, https://doi.org/10.1016/0021-9673(95)00044-N
• Tarantilis, P.A., & Polissiou, M.G. (1997). Isolation and identification of the aroma components from saffron (Crocus sativus). J Agric Food Chem 45(2): 459-62, https://doi.org/10.1021/jf960105e
• Urbani, E., Blasi, F., Chiesi, C., Maurizi, A., & Cossignani, L. (2015). Characterization of volatile fraction of saffron from central Italy (Cascia, Umbria). Int J Food Prop 18: 2223-30, https://doi.org/10.1080/10942912.2014.968787
• Velasco-Negueruela, A. (2001). Saffron. In: K.V. Peter (Ed), Handbook of herbs and spices, Cambridge England: Woodhead Publishing Limited and CRC Press LLC, pp. 276-284.
• Nist (2017) webbook.nist.gov. webbook.nist.gov/chemistry/2017. (Accessed: October 2017).
• Zougagh, M., Ríos, A., & Valcárcel, M. (2006). Determination of total safranal by in situ acid hydrolysis in supercritical fluid media: Application to the quality control of commercial saffron. Anal Chim Acta 578 (2): 117-21, https://doi.org/10.1016/j.aca.2006.06.064