| Title: | PTR-TOF-MS and HPLC analysis in the characterization of saffron (Crocus sativus L.) from Italy and Iran |
| Author(s): | Masi E; Taiti C; Heimler D; Vignolini P; Romani A; Mancuso S; |
| Address: | "Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente (DISPAA), Universita di Firenze, P.le delle Cascine 18, 50144 Florence, Italy. Electronic address: elisa.masi@unfi.it. Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente (DISPAA), Universita di Firenze, P.le delle Cascine 18, 50144 Florence, Italy. Electronic address: cosimo.taiti@unfi.it. Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente (DISPAA), Universita di Firenze, P.le delle Cascine 18, 50144 Florence, Italy. Electronic address: daniela.heimler@unifi.it. Dipartimento di Statistica, Informatica, Applicazioni 'G. Parenti' (DISIA), University of Florence, Viale Morgagni 59, 50134 Florence, Italy. Electronic address: Pamela.vignolini@unifi.it. Dipartimento di Statistica, Informatica, Applicazioni 'G. Parenti' (DISIA), University of Florence, Viale Morgagni 59, 50134 Florence, Italy. Electronic address: annalisa.romani@unifi.it. Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente (DISPAA), Universita di Firenze, P.le delle Cascine 18, 50144 Florence, Italy. Electronic address: stefano.mancuso@unifi.it" |
| DOI: | 10.1016/j.foodchem.2015.06.090 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Saffron samples from Italy and Iran were analyzed for their content in aroma and bioactive compounds with different analytical techniques. HPLC was used for the identification and quantification of crocins, picrocrocin, safranal and flavonoids content, while the novel proton transfer reaction time-of-flight mass spectrometer was employed for the aroma compounds analysis. Italian saffron turned out to be richer in total crocins and safranal contents. Sample characterization was performed with an unsupervised statistical approach; tests involving different numbers of parameters deriving from the two analytical techniques were performed. The results achieved showed that the best samples classification was obtained by joining the information acquired from both techniques; following such an approach, a sharper separation between Iranian and Italian samples was achieved. Finally, among the variables that most contribute to the description of variability, isophorone, safranal and picrocrocin were identified to be the most significant" |
| Keywords: | "Chromatography, High Pressure Liquid/*methods Crocus/*chemistry Iran Italy Mass Spectrometry/*methods Plant Extracts/analysis/*chemistry Volatile Organic Compounds/*chemistry Crocus sativus Geographic discrimination High-performance liquid chromatography;" |
| Notes: | "MedlineMasi, E Taiti, C Heimler, D Vignolini, P Romani, A Mancuso, S eng Research Support, Non-U.S. Gov't England 2015/08/26 Food Chem. 2016 Feb 1; 192:75-81. doi: 10.1016/j.foodchem.2015.06.090. Epub 2015 Jul 2" |
