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Duan W, Huang Y, Xiao J, Zhang Y, Tang Y. Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices. Food Sci Nutr 2020; 8:3777-3792. [PMID: 32724640 PMCID: PMC7382152 DOI: 10.1002/fsn3.1667] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 04/02/2020] [Accepted: 05/04/2020] [Indexed: 01/17/2023] Open
Abstract
Spices can be used in cooking to enhance the flavor of food. In order to systematically summarize and discuss the flavor components of 29 elegant spices, the free amino acids, nucleotides, and organic acids in these spices were detected by high-performance liquid chromatography. Cluster analysis was carried out to classify the 29 elegant spices based on similar data. The results showed considerable variations in the total free amino acids (1.12‒31.59 g/kg), organic acids (9.63‒71.90 g/kg), and nucleotides (0.03‒2.72 g/kg) in the elegant spices. Nine of the amino acids, especially glutamic acid and arginine, were found to have a taste active value (TAV) greater than 1. The TAVs of the 5'-nucleotides, succinic acid, oxalic acid, tartaric acid, and ascorbic acid were all >1. The equivalent umami concentration (EUC) of sweet marjoram was 83.69 g MSG/100 g. The 29 elegant spices were divided into two categories according to cluster analysis of the EUC. Oregano fell into one category, and the remaining 28 spices fell into the other category.
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Affiliation(s)
- Wen Duan
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Yan Huang
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Junfei Xiao
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Yizhuang Tang
- Beijing Key Laboratory of Flavor ChemistryBeijing Laboratory for Food Quality and SafetyBeijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
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Alehosseini A, Gómez-Mascaraque LG, Ghorani B, López-Rubio A. Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108280] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Armellini R, Peinado I, Asensio-Grau A, Pittia P, Scampicchio M, Heredia A, Andres A. In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract. Food Chem 2019; 283:155-163. [PMID: 30722855 DOI: 10.1016/j.foodchem.2019.01.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 11/08/2018] [Accepted: 01/03/2019] [Indexed: 01/18/2023]
Abstract
This work aims to study the effect of the addition of saffron extract on fresh pasta in-vitro digestibility. Fresh pasta was formulated with different concentrations of saffron extracts (0.2 and 0.4 %w/w), cooked at two different times (1.5 and 3 min), and in vitro digested (oral, gastric and intestinal stages). Oil was added to pasta before digestion to evaluate the presence of lipids on starch and crocin bioaccessibility. Saffron enrichment and oil addition slowed down the digestion of starch, thus, decreasing the glycemic index of pasta. Concentration of saffron and oil addition contributed to crocin release in the digestion fluids, with the opposite effect of cooking time. Isomerization from trans to cis was enhanced by both, cooking and oil addition. Bioaccessibility of total crocins varied from 2.9 ± 1.1, to 97 ± 3%. Finally, the trans:cis isomers distribution was only close to 50:50 in enriched-pasta cooked during 3 min or with oil addition.
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Affiliation(s)
- R Armellini
- Free University of Bolzano, Faculty of Science and Technology, 39100 Bolzano, Italy; University of Teramo, Faculty of Bioscience and Technology for Food Agriculture and Environment, 64100 Teramo, Italy
| | - I Peinado
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - A Asensio-Grau
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - P Pittia
- University of Teramo, Faculty of Bioscience and Technology for Food Agriculture and Environment, 64100 Teramo, Italy.
| | - M Scampicchio
- Free University of Bolzano, Faculty of Science and Technology, 39100 Bolzano, Italy.
| | - A Heredia
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - A Andres
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
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Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chem 2018; 254:55-63. [DOI: 10.1016/j.foodchem.2018.01.174] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/06/2018] [Accepted: 01/29/2018] [Indexed: 02/07/2023]
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Sena-Moreno E, Alvarez-Ortí M, Serrano-Díaz J, Pardo JE, Carmona M, Alonso GL. Olive oil aromatization with saffron by liquid-liquid extraction. Journal of Food Science and Technology 2018; 55:1093-1103. [PMID: 29487452 DOI: 10.1007/s13197-017-3025-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/31/2017] [Accepted: 12/26/2017] [Indexed: 01/18/2023]
Abstract
A new aromatization method for olive oils with saffron aqueous extracts rich in safranal has been developed using liquid-liquid extraction. Four flavoured olive oils were obtained (SO1-SO4). SO1 showed the highest safranal concentration (145.89 mg L-1), followed by SO2 (79.33 mg L-1), SO3 (0.30 mg L-1) and SO4 (0.01 mg L-1). Although flavouring originated a decrease in the quality parameters and the oxidative stability of the oils, even after 7 months of storage, at room and refrigeration temperatures, the oil parameters evaluated were still comparable to those of extra virgin olive oil. Flavored olive oils with less safranal (SO3, SO4) are preferred by consumers.
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Affiliation(s)
- Estela Sena-Moreno
- 1Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain
| | - Manuel Alvarez-Ortí
- 1Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain
| | - Jéssica Serrano-Díaz
- 1Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain
- 3Department of Food Technology, Nutrition and Food Science Regional Campus of International Excellence "Campus Mare Nostrum", Murcia University, CIBERobn, ISCIII, 30100 Murcia, Spain
| | - José Emilio Pardo
- 1Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain
| | - Manuel Carmona
- 1Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain
- Albacete Science and Technology Park, Paseo de la Innovación 1, 02006 Albacete, Spain
| | - Gonzalo L Alonso
- 1Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain
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Heidarbeigi K, Mohtasebi S, Serrano-Diaz J, Medina-Plaza C, Ghasemi-Varnamkhasti M, Alonso G, Garcia-Rodriguez M, Rafiee S, Rezaei K, Garcia-Hernandez C, de Saja J, Rodriguez-Mendez M. Flavour characteristics of Spanish and Iranian saffron analysed by electronic tongue. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0591] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- K. Heidarbeigi
- Department of Mechanics of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
- Department of Inorganic Chemistry, Engineers School, Universidad of Valladolid, Paseo del Cauce, 59, 47011 Valladolid, Spain
| | - S.S. Mohtasebi
- Department of Mechanics of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - J. Serrano-Diaz
- Cátedra de Química Agrícola, ETSI Agronomos de Albacete, Universidad de Castilla-La Mancha, 02071 Albacete, Spain
| | - C. Medina-Plaza
- Department of Inorganic Chemistry, Engineers School, Universidad of Valladolid, Paseo del Cauce, 59, 47011 Valladolid, Spain
| | | | - G.L. Alonso
- Cátedra de Química Agrícola, ETSI Agronomos de Albacete, Universidad de Castilla-La Mancha, 02071 Albacete, Spain
| | - M.V. Garcia-Rodriguez
- Cátedra de Química Agrícola, ETSI Agronomos de Albacete, Universidad de Castilla-La Mancha, 02071 Albacete, Spain
| | - S. Rafiee
- Department of Mechanics of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - K. Rezaei
- Department of Food Science, Engineering and Technology Faculty of Agricultural and Engineering Technology, University of Tehran, Karaj, Iran
| | - C. Garcia-Hernandez
- Department of Inorganic Chemistry, Engineers School, Universidad of Valladolid, Paseo del Cauce, 59, 47011 Valladolid, Spain
| | - J.A. de Saja
- Department of Condensed Matter Physics, Faculty of Sciences, Universidad de Valladolid, Spain
| | - M.L. Rodriguez-Mendez
- Department of Inorganic Chemistry, Engineers School, Universidad of Valladolid, Paseo del Cauce, 59, 47011 Valladolid, Spain
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Extraction of phytochemicals from saffron by supercritical carbon dioxide with water and methanol as entrainer. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2015.10.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Bakhtiari AA, Hematian A, Sharifi A. Energy analyses and greenhouse gas emissions assessment for saffron production cycle. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2015; 22:16184-16201. [PMID: 26070740 DOI: 10.1007/s11356-015-4843-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Accepted: 06/04/2015] [Indexed: 06/04/2023]
Abstract
Population growth and world climate changes are putting high pressure on agri-food production systems. Exacerbating use of energy sources and expanding the environmental damaging symptoms are the results of these difficult situations. This study was conducted to determine the energy balance for saffron production cycle and investigate the corresponding greenhouse gas (GHG) emissions in Iran. Saffron (Crocus sativus L.) is one of the main spice that historically cultivated in Iran. Data were obtained from 127 randomly selected saffron growers using a face to face questionnaire technique. The results revealed that in 5 years of saffron production cycle, the overall input and output energy use were to be 163,912.09 and 184,868.28 MJ ha(-1), respectively. The highest-level of energy consumption belongs to seeds (23.7 %) followed by chemical fertilizers (23.4 %). Energy use efficiency, specific energy, net energy, and energy productivity of saffron production were 1.1, 13.4 MJ kg(-1), 20,956.2 MJ ha(-1), and 0.1 kg MJ(-1), respectively. The result shows that the cultivation of saffron emits 2325.5 kg CO2 eq. ha(-1) greenhouse gas, in which around 46.5 % belonged to electricity followed by chemical fertilizers. In addition the Cobb-Douglas production function was applied into EViews 7 software to define the functional relationship. The results of econometric model estimation showed that the impact of human labor, electricity, and water for irrigation on stigma, human labor, electricity, and seed on corm and also human labor and farmyard manure (FYM) on flower and leaf yield were found to be statistically significant. Sensitivity analysis results of the energy inputs demonstrated that the marginal physical productivity (MPP) worth of electricity energy was the highest for saffron stigma and corm, although saffron flower and leaf had more sensitivity on chemicals energy inputs. Moreover, MPP values of renewable and indirect energies were higher than non-renewable and direct energies, respectively.
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Affiliation(s)
- Amir Abbas Bakhtiari
- Department of Biosystems Engineering, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
| | - Amir Hematian
- Department of Biosystems Engineering, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Azin Sharifi
- Department of Financial Engineering, Faculty of Financial Sciences, University of Economic Sciences, Tehran, Iran
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Valle García-Rodríguez M, Serrano-Díaz J, Tarantilis PA, López-Córcoles H, Carmona M, Alonso GL. Determination of saffron quality by high-performance liquid chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8068-74. [PMID: 25075549 DOI: 10.1021/jf5019356] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
The aim of this work was to propose a high-performance liquid chromatography with diode array detection (HPLC-DAD) method for determining the three main compounds responsible for determining the quality of saffron (crocetin esters, picrocrocin, and safranal) by preparing an aqueous extract according to the ISO 3632 standard to solve the difficulty that this standard has for aroma and taste determination by ultraviolet-visible spectroscopy. Toward this aim, laboratory-isolated picrocrocin, a safranal standard with a purity of ≥ 88%, trans-crocetin di(β-D-gentiobiosyl) ester (trans-4-GG) and trans-crocetin (β-D-glucosyl)-(β-D-gentiobiosyl) ester (trans-3-Gg) standards, both with a purity of ≥ 99%, and 50 different saffron spice samples from Italy, Iran, Greece, and Spain were used in the intralaboratory validation of the HPLC method. The analytical method proposed was adequate in terms of linearity, selectivity, sensitivity, and accuracy for determining the three foremost parameters that define the quality of saffron using only a saffron solution prepared according to the ISO 3632 standard.
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Affiliation(s)
- M Valle García-Rodríguez
- Cátedra de Química Agrícola, Escuela Técnica Superior de Ingenieros (ETSI) Agrónomos, Universidad de Castilla-La Mancha , Campus Universitario, 02071 Albacete, Spain
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