Investigating the Chemical Composition of Saffron (<i>Crocus sativus</i>) Growing in Different Geographic Regions
Keywords:
Crocus sativus, saffron, chemistry of saffron, geography of saffronAbstract
Saffron, the most expensive spice with varying chemical properties, is grown in different parts of the world. The chemistry of different varieties of saffron growing in different geographic regions was studied in this paper. The saffron grown in the Safranbolu and Khorasan regions was analyzed in this study by measuring the amounts of moisture and volatile components, total ash, and undissolved ash in acid within saffron followed by characterization, using UV-Vis spectrophotometry. The results showed that moisture contents in Turkish and Iranian saffron were 6.48% and 5.92% respectively, while the amounts of total ash in Turkish and Iranian saffron were 6.85% and 6.10% respectively. The amounts of ash undissolved in acid were 0.66% and 0.50% respectively in Turkish and Iranian saffron. The results of UV-Vis spectrophotometry showed that equivalent to 1% mixing; the absorbance values for picrocrocin, saffranal, and crocin ingredients were 61.20, 34.08, and 162.12, respectively, in Turkish saffron. On the other hand, the absorbance values for picrocrocin, saffranal, and crocin ingredients were 71.00, 43.81, and 196.56, respectively, in Iranian saffron. All these outcomes conclusively proved that the main reasons behind the differences in chemical composition of saffron are the different conditions of growth and climate. In addition, the effect of fertilizers and bulb size were also important..
References
Deo, B. “Safran YetiÅŸtiriciliÄŸi–Dünyanın en pahalı baharat, bitkisel gıda araÅŸtırmaâ€, Yeni Zelanda Bitkisel Gıda AraÅŸtırma Enstitüsü, No.20. Retrieved from http://books.google.com/books. (10.01.2006).
Alivandi, F. “Farklı Kökenli Safran Genotiplerinde In-Vitro Mikrokrom ve Sürgün Rejenerasyonunu Üzerine
Bazı Büyüme Maddelerinin Etkileri†(master thesis). Ege University, İzmir, Turkey. (2014).
Acar, B. “Safran Çiçeğinin Dondurarak Kurutulması†(doctoral dissertation). University of Karabük,
Karabük, Turkey. (2011).
Azarabadi, N. “Farklı Kalitedeki İran Safranının Renk ve Aroma Bileşenlerinin Belirlenmesi†(master thesis),
Akdeniz University, Antalya, Turkey. (2011).
Açıkgöz, A. Ö. “Safran Bitkisinin YetiÅŸtirilmesi, Kalitesi ve Ticari Önemâ€I†(master thesis). University of
Bartın,Bartın, Turkey. (2010).
Goyns, M. H. “Saffronâ€. Taylor and Francis, Retrieved from http://books.google.com/books?ie=UTF
&hl=en&id=lQJaUp31T4C. (1999).
Koç, H. “Safran. Bitkilerle SaÄŸlıklı YaÅŸamaâ€. T. C. Kültür Bakanlığı, Kültür Eserleri Dizis, 373, 309–310.
Ankara, Turkey. (2002).
Anastasaki, E. & et al. “Geographical differentiation of saffron by GC-MS/FIDâ€. Eur Food Res Technol, 229, 899
doi: 10.1007/s00217-009-1125-x. (2009).
Caballero, H. & et al.“HPLC quantification of major active components from 11 different saffron (Crocus sativus L.)
sourcesâ€. Food Chemistry, 100, 1126–1131. https://doi.org/10.1016/j.foodchem.2005.11.020. (2007).
Soltani E. & Soltani A. “Climatic Changes of Khorasan North-East of Iran, During 1950–2004â€. Research
Journal of Environmental Sciences, 2, 316-322. Retrieved from http://dx.doi.org/10.3923/rjes.2008.316.322. (2008).
Downloads
Published
How to Cite
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.