| Title: | Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers |
| Author(s): | Cerda-Bernad D; Clemente-Villalba J; Valero-Cases E; Pastor JJ; Frutos MJ; |
| Address: | "Research Group on Quality and Safety, Agro-Food Technology Department, CIAGRO-UMH, Centro de Investigacion e Innovacion Agroalimentaria y Agroambiental, Miguel Hernandez University, 03312 Orihuela, Spain. Engineering Department, CIAGRO-UMH, Centro de Investigacion e Innovacion Agroalimentaria y Agroambiental, Miguel Hernandez University, 03312 Orihuela, Spain" |
| ISSN/ISBN: | 2076-3921 (Print) 2076-3921 (Electronic) 2076-3921 (Linking) |
| Abstract: | "The current production system of saffron spice generates hundreds of tons of waste. Thus, the aim of this study was to value both saffron and its floral by-products as a source of natural bioactive extracts, studying the in vitro antioxidant capacity, the composition of the volatile fraction by GC-MS/MS, and the determination of crocetins esters by HPLC-PDA. Saffron stigmas and floral by-products showed a high content of polyphenols and different antioxidant properties. Floral bio-residues (tepals, stamens, and styles) presented a high concentration of anthocyanins, and stigmas had high levels of flavonoids, beta-carotene, and total crocins. In stigmas, 25 different volatile components were found, with safranal the most relevant. Floral by-products volatile composition consisted of 55 compounds with varying amounts depending on the drying treatment; all the samples presented acetic acid, 2(5H)-furanone, and phenylethyl alcohol. Therefore, saffron stigmas and flower by-products represent a sustainable source of bioactive ingredients for innovative healthy food formulations" |
| Keywords: | anthocyanins apocarotenoids flavonoids floral bio-residues functional food high added-value ingredients polyphenols saffron sustainability volatile compounds; |
| Notes: | "PubMed-not-MEDLINECerda-Bernad, Debora Clemente-Villalba, Jesus Valero-Cases, Estefania Pastor, Joaquin-Julian Frutos, Maria-Jose eng Project 174-SAFFROMFOOD/Partnership for Research and Innovation in the Mediterranean Area (PRIMA) program/ FPU-PhD fellowship (FPU18/02225)/Spanish-Ministry of Education, Culture and Sport/ Switzerland 2022/09/24 Antioxidants (Basel). 2022 Aug 25; 11(9):1650. doi: 10.3390/antiox11091650" |
