Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10552765 | Journal of Food Composition and Analysis | 2013 | 33 Pages |
Abstract
About 68Â kg of flowers are needed to produce 1Â kg of saffron spice, while 63Â kg of bio-residues composed of tepals, stamens and styles are generated. The proximate composition, minerals, dietary fiber (DF), sugars, anions and organic acids of flowers of saffron, their parts and bio-residues from saffron spice production have been analyzed. Whole flowers have high ash (7.39Â mg/100Â g), protein (10.07Â mg/100Â g) and available carbohydrates (61.2Â mg/100Â g), and are low in lipids (3.16Â mg/100Â g). Stamens are the flower parts with the highest contents of ash (11.43Â mg/100Â g), protein (24.05Â mg/100Â g), lipids (10.73Â mg/100Â g), total DF (32.2Â mg/100Â g) and insoluble DF (21.1Â mg/100Â g), and the lowest available carbohydrates (33.8Â mg/100Â g) and total sugars (4.3Â mg/100Â g). The insoluble/soluble DF ratios of floral bio-residues (1.2), stamens (1.9) and stigmas (1.3) are suitable as a balanced source of DF. These results could contribute to the using flowers of saffron as food, as well as the development of new food products from flowers of saffron and the management and exploitation of the bio-residues obtained in saffron spice production.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jéssica Serrano-DÃaz, Ana M. Sánchez, Magdalena MartÃnez-Tomé, Peter Winterhalter, Gonzalo L. Alonso,