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Bioactive Molecules in Food pp 1987–2035Cite as

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

  • Reference work entry
  • First Online:

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Saffron (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.

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Abbreviations

1-D:

One-dimension

2-D:

Two-dimension

3-D:

Three-dimension

AEDA:

Aroma extract dilution analysis

Charm:

Combined hedonic aroma response measurement

DAD:

Diode array detector

ESI:

Electrospray ionization

FD factor:

Flavor dilution factor

GC:

Gas chromatography

GC-FID:

Gas chromatography-flame ionization detector

GC-MS:

Gas chromatography-mass spectrometry

GC-MS-O:

Gas chromatography-mass spectrometry-olfactometry

HD:

Hydrodistillation

HPLC-DAD-MS:

High-performance liquid chromatography with diode array detection and mass spectrometry

HS:

Headspace

HTCC:

4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde

LLE:

Liquid-liquid extraction

MSDE:

Microsimultaneous hydrodistillation-extraction

MSDE:

Micro-steam distillation extraction

PDA:

Photodiode array

PTE:

Purge and trap extraction

RP-HPLC:

Reversed-phase high-performance liquid chromatography

SAFE:

Solvent-assisted flavor evaporation

SBSE:

Stir bar sorptive extraction

SD:

Steam distillation

SDE:

Simultaneous distillation/extraction

SFE:

Supercritical fluid extraction

SPME:

Solid-phase microextraction

TD:

Thermal desorption

USAE/UV-Vis:

Ultrasound-assisted extraction/ultraviolet−visible spectroscopy

USE:

Ultrasonic solvent extraction

VHS:

Vacuum headspace

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

    Armin Amanpour & Serkan Selli

  2. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana, Turkey

    Hasim Kelebek

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  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Amanpour, A., Kelebek, H., Selli, S. (2019). GLC/HPLC Methods for Saffron (Crocus sativus L.). In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_42

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