Results 91 to 100 of about 724,409 (114)

Physicochemical Characterization of Crocus serotinus Stigmas Indicates Their Potential as a Source of the Bioactive Apocarotenoid Crocetin

European Journal of Lipid Science and Technology, 2019
Alternative plant sources to the dried flower stigmas of Crocus sativus L. (saffron) are desirable for the recovery and industrial production of the potentially bioactive apocarotenoid crocetin (CRT).
S. A. Ordoudi, M. T. Pástor‐Férriz, Anastasia Kyriakoudi, R. Molina, M. De-Los-Mozos-Pascual, M. Tsimidou   +5 more
semanticscholar   +1 more source

Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.)

Industrial crops and products (Print), 2020
Saffron is the most expensive spice in the world and it is necessary to develop efficient extraction methods for separation of its bioactive compounds.
Messiah Sarfarazi, S. Jafari, G. Rajabzadeh, Charis M. Galanakis   +3 more
semanticscholar   +1 more source

Quality assessment of saffron (Crocus sativus L.) extracts via UHPLC-DAD-MS analysis and detection of adulteration using gardenia fruit extract (Gardenia jasminoides Ellis).

Food Chemistry, 2018
A new UHPLC-DAD-MS method based on a Core-Shell particles column was developed to realize the rapid separation of saffron stigma metabolites (Crocus sativus L.).
Benjamin Moras, Loïc Loffredo, Stéphane Rey   +2 more
semanticscholar   +1 more source

The effects of geographical origin and virus infection on the saffron (Crocus sativus L.) quality.

Food Chemistry, 2019
Saffron is appreciated by its colour, taste, and aroma. To examine the effect of abiotic and biotic stress on these main properties, in the span of 2014-2016, saffron stigmas were collected from major different saffron cultivation areas of Iran and ...
S. Parizad, A. Dizadji, M. K. Habibi, S. Winter, S. Kalantari, Shahrbanoo Movi, Candida Lorenzo Tendero, G. Alonso, N. Moratalla-López   +8 more
semanticscholar   +1 more source

Authentication of saffron spice accessions from its common substitutes via a multiplex approach of UV/VIS fingerprints and UPLC/MS using molecular networking and chemometrics.

Food Chemistry, 2021
N. Hegazi, A. Khattab, A. Frolov, L. Wessjohann, M. Farag   +4 more
semanticscholar   +1 more source

IMPROVED CONDITIONS TO EXTRACT EXOGENOUS YELLOW WATER-SOLUBLE COLORANTS ADDED TO SAFFRON AVOIDING CROCETIN ESTERS INTERFERENCES

, 2004
A. Zalacain, I. Blázquez, E. M. Díaz-Plaza, M. Carmona, G. Alonso   +4 more
semanticscholar   +1 more source

A Food-Grade Approach to Isolate Crocetin from Saffron (Crocus sativus L.) Extracts

Food Analytical Methods, 2015
Anastasia Kyriakoudi, M. Tsimidou
semanticscholar   +1 more source

Analysis of Crocetins and Safranal Variations in Saffron (Crocus sativus) Stigma Samples and Dietary Supplements Using HPLC/UHPLC-PDA-MS: Chemical Profiling and Chemometric Analysis Using LC-QToF

Food Analytical Methods, 2022
B. Avula, Kumar Katragunta, Yan-Hong Wang, R. Upton, I. Khan   +4 more
semanticscholar   +1 more source

UGT75L6 and UGT94E5 mediate sequential glucosylation of crocetin to crocin in Gardenia jasminoides

FEBS Letters, 2012
M. Nagatoshi, Kazuyoshi Terasaka, M. Owaki, M. Sota, Tatsunori Inukai, A. Nagatsu, H. Mizukami   +6 more
semanticscholar   +1 more source

Effect of Crocus sativus L. Stigmas Microwave Dehydration on Picrocrocin, Safranal and Crocetin Esters

Foods, 2021
Natalia Moratalla-López, M Rosario Salinas, Gonzalo L Alonso   +2 more
exaly