Distribution of Main Bioactive Compounds from Saffron Species as a Function of Infusion Temperature and Time in an Oil/Water System

Author:

Criado-Navarro Inmaculada1234ORCID,Ledesma-Escobar Carlos Augusto1234ORCID,Pérez-Juan Pedro5,Priego-Capote Feliciano1234ORCID

Affiliation:

1. Department of Analytical Chemistry, University of Córdoba, 14071 Córdoba, Spain

2. Chemical Institute for Energy and Environment (iQUEMA), University of Córdoba, 14014 Córdoba, Spain

3. Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14004 Córdoba, Spain

4. CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, 28029 Madrid, Spain

5. Azafrán de La Mancha Protected Designation of Origin Regulatory Council, 45720 Camuñas, Spain

Abstract

Most research on saffron has focused on its composition and beneficial effects, while the culinary perspective to enhance its gastronomic potential remains unexplored. This study aims to define the transfer of the main compounds responsible for color, flavor, and aromatic properties, evaluating three critical variables: temperature (60 °C, 80 °C and 100 °C), infusion time (ranging from 10 to 30 min), and the composition of the medium (water, oil, and water/oil). Samples were analyzed using the LC-QTOF MS/MS and ISO 3632-1:2011 methods. The major compounds were crocins, including trans-crocin and picrocrocin. Among the flavonoids, kaempferol 3-O-sophoroside stands out. Regarding extraction conditions, crocins, glycoside flavonoids, and picrocrocin were enhanced in water, the former in 100% water and at low temperatures, while picrocrocin proved to be the most stable compound with extraction favored at high temperatures. The variable with the greatest incidence of picrocrocin isolation seemed to be the concentration of water since water/oil compositions reported higher concentrations. Safranal and kaempferol were enriched in the oil phase and at lower temperatures. This study provides a chemical interpretation for the appropriate gastronomic use of saffron according to its versatility. Finally, the determination of safranal using the ISO method did not correlate with that obtained using chromatography.

Funder

Spanish Ministerio de Ciencia e Innovación

Azafrán La Mancha PDO Regulatory Council

Margarita Salas

Recovery, Transformation and Resilience Plan

European Union—NextGenerationEU

Publisher

MDPI AG

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