As a part of our work on edible plants production, we decided to investigate the composition of the hydro-alcoholic extract of saffron (Crocus sativus L.) dried flowers through the use of the LC/UV-vis-DAD/ESI-MS (Liquid Chromatography-Uv-visible-Diode Array Detector-Electro Spray Ionization Mass Spectrometry) and GC/MS (Gas Chromatography-Mass Spectrometry) techniques, prompted by the observation they possessed a particular and interesting aroma. In particular, GC/MS analyses confirmed our observation, thus identifying in saffron flowers GC profile a significant overlapping with commercial cocoa powder aroma. Furthermore, LC/MS data gave us the chance to identify 17 different flavonoids in the extract, all possessing well known biological activity in terms of antioxidant power. These preliminary results could lead to a re-evaluation of saffron production in the field of cosmetic, fragrance and flavoring markets.
Re- Evaluation of Saffron Floral Wastes: Analysis of Saffron Flowers Defatted Hydro- Alcoholic Extracts
BRANCA, Ferdinando;
2010-01-01
Abstract
As a part of our work on edible plants production, we decided to investigate the composition of the hydro-alcoholic extract of saffron (Crocus sativus L.) dried flowers through the use of the LC/UV-vis-DAD/ESI-MS (Liquid Chromatography-Uv-visible-Diode Array Detector-Electro Spray Ionization Mass Spectrometry) and GC/MS (Gas Chromatography-Mass Spectrometry) techniques, prompted by the observation they possessed a particular and interesting aroma. In particular, GC/MS analyses confirmed our observation, thus identifying in saffron flowers GC profile a significant overlapping with commercial cocoa powder aroma. Furthermore, LC/MS data gave us the chance to identify 17 different flavonoids in the extract, all possessing well known biological activity in terms of antioxidant power. These preliminary results could lead to a re-evaluation of saffron production in the field of cosmetic, fragrance and flavoring markets.File | Dimensione | Formato | |
---|---|---|---|
Hacta H. Argento et al. 2009 zafferano.pdf
solo gestori archivio
Tipologia:
Versione Editoriale (PDF)
Licenza:
Non specificato
Dimensione
452.55 kB
Formato
Adobe PDF
|
452.55 kB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.