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Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus sativus L.

Year 2014, Volume: 12 Issue: 1, 16 - 19, 01.03.2014

Abstract

Saffron Crocus sativus L. is known as one of the earliest cultivated plants. This plant is used in food, cosmetics, dying and pharmaceutical uses. Saffron stigma contains rare water-soluble carotenoids including the major one known as crocin. These compounds have a high economical value as a culinary spice and are used for their flavoring and coloring properties. They are subject of ongoing scientific research for their protenoids like effects on human health due to their high antioxidant characteristic. The study aimed to find the effects of cultivation condition and storage on crocin content of dried stigma in saffron. This study was carried out at the Forests and Rangelands Research Institute, Tehran. Samples were collected during November 2006 from two Tehran and Alborz provinces. They were dried in the shade. Dried stigma samples of saffron were kept for 20 months under three conditions: 1. under light at the room temperature , 2. under darkness at the room temperature and 3. at 4°C in the refrigerator. Samples were analyzed during November 2008 by High- Performance Liquid Chromatography HPLC . The results showed that the crocin content from Alborz province in light, dark and refrigerated conditions were 290, 410 and 300 ppm, respectively. Similarly, the samples from Tehran province showed that their crocin content varied showing 300, 300 and 280 ppm crocin under light, dark and refrigerated conditions respectively. It is concluded that the dried saffron stigmas could be best preserved under dark conditions

References

  • Abdullaev, F.I., 2002. Cancer chemopreventive and tumoricidal properties of saffron (Crocus sativus L.). Exp. Biol. Med. 227: 20-25.
  • Atefi, M., 1999. The effect of freeze drying on qualitative factors of saffron (Crocus sativus L.). Master of Science Thesis. Department of Nutrition and Food Sciences, Medical Sciences and Health Services, Shahid Beheshti University, Tehran, Iran (Persian).
  • DeJuan, J.A., Corcoles, H.L., Munoz, R.M., Picornell, M.R., 2009. Yield and yield components of saffron (Crocus sativus L.) under different cropping systems. Ind. Crop Prod. 30: 212–219.
  • Fernandez, J.A., 2004. Biology, biotechnology and biomedicine of saffron (Crocus sativus L.). Recent Res. Devel. Plant. Sci. 2: 127-159.
  • İpek, A., Arslan, N., Sarıhan, E.O., 2009. Effects of different planting depth and bulb sizes on yield and yield components of saffron (Crocus sativus L.). Ankara Üniversitesi Tarım Bilimleri Dergisi 15(1):38- 46.
  • ISO/TS 3632-1/2., 2003. Technical Specification. Crocus sativus L. Saffron. Ed. ISO, Geneva, Switzerland.
  • Jaimand, K., Rezaee, M.B., Ashtiany, A.N., 2007. The effect of maintenance period of Saffron (Crocus sativus L.) stigma on crocin content. Journal of Iranian Medicinal and Aromatic Plants 23(2): 262–268 (Persian).
  • Hemmatikakhki, A., 1991. The effect of different drying method on saffron (Crocus sativus L.) quality. Journal of Iranian Science and Industrial Researches 5-39 (Persian).
  • Hosseini, A., 1997. Saffron (Crocus sativus L.) production process. Zargol agricultural Ins. and saffron working services. 5-22 (Persian).
  • Kafi, M., Rashed, M.H., Koocheki, A., Mollafilabi, A., 2002. Saffron: Production Technology and Processing. Center of Excellence for Agronomy (Special Crops). Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.
  • Lozano, P., Delgado, D., Gomez, D., Rubio M., Iborra, J.L., 2000. A non-destructive method to determine the safranal content of saffron (Crocus sativus L.) by supercritical carbon dioxide extraction combined chromatography and gas chromatography. J. Biochem. Biophys. Meth. 43: 367–378. liquid
  • Nehvi, F.A., Wani, S.A., Dar, S.A., Makhdoomi, M.I., Allie, B.A., Mir. Z.A., 2007. New emerging trends on production technology of saffron (Crocus sativus L.). Proc. II. IS on Saffron Bio. And Techno. Eds.;A. Koocheki et. al. Acta Hort. (ISHS) 739:375- 381.
  • Pham, Q.T., Cormie, F., Tong Farnworth, V.H., Van Calsteren, M., 2000. Antioxidant properties of crocin from Gardenia Jasminoides Ellis and study of the reactions of crocin with linoleic acid and crocin with oxygen. J. Agric. Food Chem. 48(5): 1455-1461.
  • Rios, J.L., Recio, M.C., Giner, R.M., Manez, S., 1996. An update review of saffron and its active compounds. Phytotherap. Res. 10: 189-193.
  • Roedel, W., Petrzika, M., 1991. Analysis of the volatile components of saffron. J. High Res. Chromatogr. 14: 771–774.
  • Tarantilis, P.A., Polissiou, M.G., 1997. Isolation and identification of the aroma components from Saffron (Crocus sativus). J. Agric. Food Chem. 45: 459– 462.
  • Verma, S.K., Bordia, A., 1998. Antioxidant property of saffron in man. Ind. J. Med. Sci. 52: 205-207.
  • Winterhalter, P., Straubinger, M., 2000. Saffron- renewed interest in an ancient spice. Food Rev. Int. 16: 39–59.
  • Raina, B.L., Agrawal, S.G., Bhatia, A.K., Gour, G.S., 1996. Changes in pigments and volatiles of saffron (Crocus sativus L.) during processing and storage. J. Sci. Food Agric. 71: 27-32.

Kurutulmuş Safran Crocus sativus L. Stigmasının Krokin İçeriği Üzerine Depolama ve Yetiştirme Koşullarının Etkisi

Year 2014, Volume: 12 Issue: 1, 16 - 19, 01.03.2014

Abstract

Safran Crocus sativus L. tarımı yapılan ilk bitkilerden biri olarak bilinir. Bu bitki, gıda, kozmetik, boya ve farmasötik alanlarda kullanılır. Safran stigması, suda nadir çözünen karotenoidleri, özellikle de krokin olarak bilinen bileşiği içerir. Bu bileşikler, yemeklerde kullanılan baharat gibi yüksek ekonomik değere sahip olup, koku ve renk verici özellikleri için kullanılır. Yüksek antioksidan özelliği nedeniyle insan sağlığı üzerindeki protenoidler benzeri etkilerinden dolayı bu bileşikler sürekli bilimsel araştırma konusu olmaktadır. Bu çalışma, kurutulmuş safran krokini içeriğine yetiştirme ve depolama koşullarının etkilerini bulmaya yönelik yapılmıştır. Çalışma, Orman ve Meralar Araştırma Enstitüsü, Tahran, İran’da gerçekleştirildi. Numuneler iki Tahran ve Elburz ilden Kasım 2006 döneminde toplanmıştır. Örnekler gölgede kurutulmuştur. Kurutulmuş safran stigmaları üç farklı koşulda 20 ay boyunca depolanmıştır: 1. Işık altında oda sıcaklığında , 2. karanlıkta oda sıcaklığında ve 3. buzdolabında 4°C sıcaklıkta. Numuneler Yüksek Performanslı Sıvı Kromatografi HPLC ile Kasım 2008 tarihleri analiz edilmiştir. Sonuçlar, ışık altında, karanlıkta ve soğuk koşullarda Elburz ilindeki numunenin krokin içeriği sırasıyla 290, 410 ve 300 ppm olduğunu göstermiştir. Benzer şekilde, Tahran şehrinden elde edilen numunelerde krokin içeriği sırasıyla, ışık altında, karanlıkta ve soğuk koşullarda 300, 300 ve 280 ppm bulunmuştur. Kurutulmuş safran stigması için en iyi depolamanın karanlık koşullarda olduğu sonucuna varılmıştır

References

  • Abdullaev, F.I., 2002. Cancer chemopreventive and tumoricidal properties of saffron (Crocus sativus L.). Exp. Biol. Med. 227: 20-25.
  • Atefi, M., 1999. The effect of freeze drying on qualitative factors of saffron (Crocus sativus L.). Master of Science Thesis. Department of Nutrition and Food Sciences, Medical Sciences and Health Services, Shahid Beheshti University, Tehran, Iran (Persian).
  • DeJuan, J.A., Corcoles, H.L., Munoz, R.M., Picornell, M.R., 2009. Yield and yield components of saffron (Crocus sativus L.) under different cropping systems. Ind. Crop Prod. 30: 212–219.
  • Fernandez, J.A., 2004. Biology, biotechnology and biomedicine of saffron (Crocus sativus L.). Recent Res. Devel. Plant. Sci. 2: 127-159.
  • İpek, A., Arslan, N., Sarıhan, E.O., 2009. Effects of different planting depth and bulb sizes on yield and yield components of saffron (Crocus sativus L.). Ankara Üniversitesi Tarım Bilimleri Dergisi 15(1):38- 46.
  • ISO/TS 3632-1/2., 2003. Technical Specification. Crocus sativus L. Saffron. Ed. ISO, Geneva, Switzerland.
  • Jaimand, K., Rezaee, M.B., Ashtiany, A.N., 2007. The effect of maintenance period of Saffron (Crocus sativus L.) stigma on crocin content. Journal of Iranian Medicinal and Aromatic Plants 23(2): 262–268 (Persian).
  • Hemmatikakhki, A., 1991. The effect of different drying method on saffron (Crocus sativus L.) quality. Journal of Iranian Science and Industrial Researches 5-39 (Persian).
  • Hosseini, A., 1997. Saffron (Crocus sativus L.) production process. Zargol agricultural Ins. and saffron working services. 5-22 (Persian).
  • Kafi, M., Rashed, M.H., Koocheki, A., Mollafilabi, A., 2002. Saffron: Production Technology and Processing. Center of Excellence for Agronomy (Special Crops). Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.
  • Lozano, P., Delgado, D., Gomez, D., Rubio M., Iborra, J.L., 2000. A non-destructive method to determine the safranal content of saffron (Crocus sativus L.) by supercritical carbon dioxide extraction combined chromatography and gas chromatography. J. Biochem. Biophys. Meth. 43: 367–378. liquid
  • Nehvi, F.A., Wani, S.A., Dar, S.A., Makhdoomi, M.I., Allie, B.A., Mir. Z.A., 2007. New emerging trends on production technology of saffron (Crocus sativus L.). Proc. II. IS on Saffron Bio. And Techno. Eds.;A. Koocheki et. al. Acta Hort. (ISHS) 739:375- 381.
  • Pham, Q.T., Cormie, F., Tong Farnworth, V.H., Van Calsteren, M., 2000. Antioxidant properties of crocin from Gardenia Jasminoides Ellis and study of the reactions of crocin with linoleic acid and crocin with oxygen. J. Agric. Food Chem. 48(5): 1455-1461.
  • Rios, J.L., Recio, M.C., Giner, R.M., Manez, S., 1996. An update review of saffron and its active compounds. Phytotherap. Res. 10: 189-193.
  • Roedel, W., Petrzika, M., 1991. Analysis of the volatile components of saffron. J. High Res. Chromatogr. 14: 771–774.
  • Tarantilis, P.A., Polissiou, M.G., 1997. Isolation and identification of the aroma components from Saffron (Crocus sativus). J. Agric. Food Chem. 45: 459– 462.
  • Verma, S.K., Bordia, A., 1998. Antioxidant property of saffron in man. Ind. J. Med. Sci. 52: 205-207.
  • Winterhalter, P., Straubinger, M., 2000. Saffron- renewed interest in an ancient spice. Food Rev. Int. 16: 39–59.
  • Raina, B.L., Agrawal, S.G., Bhatia, A.K., Gour, G.S., 1996. Changes in pigments and volatiles of saffron (Crocus sativus L.) during processing and storage. J. Sci. Food Agric. 71: 27-32.
There are 19 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Amir Rahimi This is me

M B Rezaee This is me

K Jaimand This is me

A N Ashtiany This is me

Publication Date March 1, 2014
Published in Issue Year 2014 Volume: 12 Issue: 1

Cite

APA Rahimi, A., Rezaee, M. B., Jaimand, K., Ashtiany, A. N. (2014). Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus sativus L. Akademik Gıda, 12(1), 16-19.
AMA Rahimi A, Rezaee MB, Jaimand K, Ashtiany AN. Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus sativus L. Akademik Gıda. March 2014;12(1):16-19.
Chicago Rahimi, Amir, M B Rezaee, K Jaimand, and A N Ashtiany. “Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus Sativus L”. Akademik Gıda 12, no. 1 (March 2014): 16-19.
EndNote Rahimi A, Rezaee MB, Jaimand K, Ashtiany AN (March 1, 2014) Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus sativus L. Akademik Gıda 12 1 16–19.
IEEE A. Rahimi, M. B. Rezaee, K. Jaimand, and A. N. Ashtiany, “Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus sativus L”., Akademik Gıda, vol. 12, no. 1, pp. 16–19, 2014.
ISNAD Rahimi, Amir et al. “Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus Sativus L”. Akademik Gıda 12/1 (March 2014), 16-19.
JAMA Rahimi A, Rezaee MB, Jaimand K, Ashtiany AN. Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus sativus L. Akademik Gıda. 2014;12:16–19.
MLA Rahimi, Amir et al. “Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus Sativus L”. Akademik Gıda, vol. 12, no. 1, 2014, pp. 16-19.
Vancouver Rahimi A, Rezaee MB, Jaimand K, Ashtiany AN. Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus sativus L. Akademik Gıda. 2014;12(1):16-9.

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