Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey-Reference-Cited by-同舟云学术

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Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Published:2017-07-13 Issue:sup1 Volume:20 Page:S746-S754
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Kosar M.¹,Demirci B.²,Goger F.²³,Kara I.⁴,Baser K.H.C.⁵

Affiliation:

1. Eastern Mediterranean University, Faculty of Pharmacy, Department of Pharmacognosy, North Cyprus, Mersin, Turkey

2. Anadolu University, Campus of Yunus Emre, Faculty of Pharmacy, Department of Pharmacognosy, 26470, Tepebaşı, Eskisehir, Turkey

3. Anadolu University, Yunus Emre Vocational School, Eskisehir, Turkey

4. Transitional Zone Agricultural Research Institute, Eskişehir, Turkey

5. Near East University, Faculty of Pharmacy, Department of Pharmacognosy, North Cyprus, Mersin, Turkey

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1311341

Reference24 articles.

1. Volatile organic compounds from saffron

2. Simultaneous quantification of five major biologically active ingredients of saffron by high-performance liquid chromatography

3. A quantitative high-performance liquid chromatographic method to analyse commercial saffron (Crocus sativus L.) products.

4. Use of SPME-GC-MS in the Study of Time Evolution of the Constituents of Saffron Aroma: Modifications of the Composition During Storage

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2. Anti-obesity, phytochemical profiling and acute toxicity study of ethanolic extract of saffron (Crocus sativus L.);Pharmacological Research - Modern Chinese Medicine;2024-06

3. Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativusL.) cultivated in Iran, Spain, and Türkiye;Journal of the Science of Food and Agriculture;2024-05-22

4. An overview of analytical methods employed for quality assessment of Crocus sativus (saffron);Food Chemistry: X;2023-12

5. Spices as Cosmeceuticals;Handbook of Spices in India: 75 Years of Research and Development;2023-10-11

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