Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6488922 | Food Bioscience | 2018 | 26 Pages |
Abstract
Storage and drying method had a significant effect (pâ¯<â¯0.05) on the secondary components and kaempferol-3-sophoroside-7-glucoside concentrations. Samples dried in the oven had the highest concentrations of crocins, picrocrocin and safranal, also the highest concentration of kaempferol-3-sophoroside-7-glucoside compared with samples dried in the shade. After one year of storage, crocins of samples dried in the shade, had a noticeable decrease, more than 50% of loss, especially its two main molecules: transââ¯4-GG-crocins and transââ¯3-Gg-crocins. Picrocrocin and kaempferol-3-sophoroside-7-glucoside also decreased whereas safranal increased. It was noticed the increasing of some cis-crocins and the disappearance of transââ¯1-g. Results found, support the use of the oven: crocins increase noticeably at 40â¯Â°C of dehydration. A similar behavior is obtained for picrocrocin, safranal and kaempferol-3-sophoroside-7-glucoside.
Related Topics
Physical Sciences and Engineering
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Authors
Soukaina Chaouqi, Natalia Moratalla-López, Mounira Lage, Cándida Lorenzo, Gonzalo L. Alonso, Taoufiq Guedira,