TY - JOUR T1 - DETERMINATION OF CROCIN CONTENT AND VOLATILE COMPONENTS IN DIFFERENT QUALITIES OF IRANIAN SAFFRON TT - FARKLI KALİTEDEKİ İRAN SAFRANLARIN KROSİN İÇERİĞİ VE UÇUCU BİLEŞENLERİNİN BELİRLENMESİ AU - Özdemir, Feramuz AU - Azarabadi, Negin PY - 2018 DA - May DO - 10.15237/gida.GD18018 JF - Gıda JO - GIDA PB - The Association of Food Technology WT - DergiPark SN - 1300-3070 SP - 476 EP - 489 VL - 43 IS - 3 LA - en AB - Saffron, obtained from driedstigmas of Crocus sativus L. flowers, is widely used as a food colouringand flavouring spice. The aim of this study was to determine crocin content andvolatile constituents of saffron belonging to different quality categories. Thequality categories of saffron samples differ in red stigmas (Sargol-I andSargol-II) and threads with yellow styles (Pushal-I, Pushal-II and Bunch). Thetotal amount of the crocin component was identified with HPLC as highest in theSargol-I sample (66.67 mg/g) and lowest in the Bunch sample (51.66 mg/g). SPMEfollowed by GC-MS was used to screen of saffron volatile composition. As theresult of study, 40 volatile compounds were detected by 3 different fibers (PA,PDMS and CAR/PDMS). GC-MS (PDMS). Safranal, the main volatile compound ofsaffron, was determined in the Sargol-I, Sargol-II, Pushal-I, Pushal-II andBunch category samples as 49.64%, 50.29%, 50.42%, 57.02% and 61.31%,respectively. KW - Saffron (Crocus Sativus L.) KW - Solid phase micro extraction (SPME) KW - GC-MS KW - HPLC N2 - Safran, Crocus sativus L.çiçeklerinin kurutulmuş stigmalarından elde edilen, gıda renklendirici velezzet verici olarak yaygın biçimde kullanılan bir baharattır. Bu çalışmanınamacı, farklı kalite sınıflarına ait safranın krosin içeriğini ve uçucubileşenlerini belirlemektir. Safran örneklerinin kalite sınıfları, içerdiklerikırmızı stigmalar (Sargol-I ve Sargol-II) ve sarı stiluslar (Pushal-I,Pushal-II ve Bunch) bakımından farklılık göstermektedir. HPLC ile belirlenentoplam Krosin miktarı Sargol-I örneğinde en yüksek (66.67 mg / g) ve Bunchörneğinde en düşük (51.66 mg / g) olarak tespit edilmiştir. Safranın uçucubileşenleri; GC-MS kullanılarak SPME yöntemi ile belirlenmiş, çalışmada 3farklı fiber (PA, PDMS ve CAR / PDMS) kullanılarak 40 uçucu bileşik tespitedilmiştir. Safranın ana uçucu bileşiği olan Safranal; Sargol-I, Sargol-II,Pushal-I, Pushal-II ve Bunch kategori örneklerinde sırasıyla % 49.64, % 50.29,% 50.42, % 57.02 ve % 61.31 olarak tespit edilmiştir. CR - Alonso, G.L., Salinas, M.R., Esteban-Infantes, F.J., & Sánchez-Fernández, M.A. (1996). Determination of safranal from saffron (Crocus sativus L.) by thermal desorption-gas chromatography. J Agric Food Chem 44(1): 185-8, https://doi.org/10.1021/jf940665i CR - Anastasaki, E., Kanakis, C., Pappas, C., Maggi, L., del Campo, C.P., Carmona, M., Alonso, G.L., & Polissiou, M. (2009). Geographical differentiation of saffron by GC–MS/FID and chemometrics. 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