Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5133362 | Food Chemistry | 2017 | 4 Pages |
â¢The effect of cold plasma on crocin esters and volatile compounds was investigated.â¢Input voltage and type of working gas are important parameters.â¢Cold plasma treatment cause reduction of crocin esters and saffranal of saffron.â¢Cold plasma treatment cause increase of Isophorone and 4-ketoisophorone of saffron.
The effect of cold plasma on crocin esters and volatile oils of saffron was studied for the first time. After the treatments, (Ar, Ar/5% O2 and Ar/10% O2 at 8 and 12Â kV of voltage), a decrease in crocin esters and saffranal and an increase in isophorone and 4-ketoisophorone was observed. After 4Â min, the saffron samples treated with Ar/20% O2 had blackened and the treatment was discontinued. The results show that increasing the input voltage and increasing the amount of added oxygen to Argon gas increased the changes in the safranal and crocin esters. There was no trans-2G, cis-4GG or cis-3Gg compounds observed after the Ar/10% O2 cold plasma treatment at 12Â kV.