Abstract
Saffron quality is commonly determined by three parameters: color, aroma, and taste. Several factors including harvesting and post-harvesting conditions, affect these parameters. In this study, the effect of storage time on saffron quality was evaluated. At first, the relative concentration of the saffron secondary metabolites in freshly dried and 2 years stored saffron samples prepared with ISO 3632 and UA-DLLME methods and then measured using UV–Vis and GC-FID techniques. In order to find saffron storage time biomarkers, the obtained data were subjected to several data analysis steps including data preprocessing, principal component analysis (PCA), partial least square discriminant analysis (PLS-DA) and variable selection methods. Based on the obtained main biomarkers and proposed molecule mechanism, it can be concluded that during the storage periods, the intensity of saffron color reduces, while its aroma increases, reflecting a negative correlation between them. Freshly dried samples have a higher level of the crocins as coloring agents, β-isophorone, 4-hydroxy-3,5,5-trimethylcyclohex-2-enone and picrocrocin, while the stored samples were more abundant by safranal as the main saffron aroma agent.
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Sereshti, H., Ataolahi, S., Aliakbarzadeh, G. et al. Evaluation of storage time effect on saffron chemical profile using gas chromatography and spectrophotometry techniques coupled with chemometrics. J Food Sci Technol 55, 1350–1359 (2018). https://doi.org/10.1007/s13197-018-3046-9
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DOI: https://doi.org/10.1007/s13197-018-3046-9