Comparative study on nutraceutical and sensorial characteristics of saffron (<i>Crocus sativus</i><scp>L</scp>.) cultivated in <scp>Iran</scp>, <scp>Spain</scp>, and <scp>Türkiye</scp>-Reference-Cited by-同舟云学术

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativusL.) cultivated in Iran, Spain, and Türkiye

Published:2024-05-22 Issue:12 Volume:104 Page:7580-7591
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Amanpour Armin¹^ORCID,Soltani Mostafa²³^ORCID,Lipan Leontina⁴^ORCID,Garcia‐Garví Jose Miguel⁴^ORCID,Hernández‐García Francisca⁵^ORCID,Carbonell‐Barrachina Ángel A.⁴^ORCID,Nadal Esther Sendra⁴^ORCID

Affiliation:

1. Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture Istanbul Medipol University Istanbul Türkiye

2. Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences Islamic Azad University Tehran Iran

3. Nutrition and Food Sciences Research Center, Tehran Medical Sciences Islamic Azad University Tehran Iran

4. Research Group ‘Food Quality and Safety’, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO‐UMH), Department of Agro‐Food Technology, Escuela Politécnica Superior de Orihuela Universidad Miguel Hernández de Elche Alicante Spain

5. Grupo de Investigación en Fruticultura y Técnicas de Producción, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO‐UMH) Miguel Hernández University Alicante Spain

Abstract

AbstractBACKGROUNDQuality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared.RESULTSSignificant differences were observed between anthocyanins, volatile compounds, fatty acids, total phenolic content, and antioxidant activity of saffron samples (P < 0.05). Besides, significant differences in color parameters were observed. Moreover, a total of 13 volatile compounds were identified in the saffron samples using. headspace–solid‐phase microextraction–gas chromatography–mass spectrometry, safranal and α‐isophorone being the two predominant aroma compounds. Regarding fatty acids, significant differences were seen in the fatty acid profiles of saffron samples (P < 0.05), while linoleic acid was the most concentrated fatty acid. In terms of sensory properties, different concentrations of safranal, α‐isophorone and 4‐ketoisophorone may lead to significant differences in the odor and taste attributes of saffron samples (P < 0.05).CONCLUSIONChanges in corm origin along with climate and agricultural conditions may affect the quality characteristics of saffron cultivated in different geographical areas to a significant degree. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Funder

Universidad Miguel Hernández

Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana

Ministerio de Universidades

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.13594

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