Results 131 to 140 of about 971 (157)
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Journal of Agricultural and Food Chemistry, 2010
In this paper, 345 saffron samples were analyzed from different countries to study their picrocrocin content using different analytical techniques. The E1cm 1% of 257 nm results from all samples are inflated in comparison by the high-performance liquid chromatography (HPLC) data, because of the interferences with the crocetin ester pool and especially ...
Manuel Carmona +2 more
exaly +4 more sources
In this paper, 345 saffron samples were analyzed from different countries to study their picrocrocin content using different analytical techniques. The E1cm 1% of 257 nm results from all samples are inflated in comparison by the high-performance liquid chromatography (HPLC) data, because of the interferences with the crocetin ester pool and especially ...
Manuel Carmona +2 more
exaly +4 more sources
Picrocrocin hydrolysis by immobilized ?-glucosidase
Biotechnology Letters, 1992β-Glucosidase from sweet almond was immobilized onto a nylon support and used to hydrolyze picrocrocin, the glycoside precursor of the saffron essential volatile oil, safranal. The nylon support was derivatized as hydrazide and the enzyme attached through Schiff base to bonds.
J. L. Iborra +3 more
openaire +1 more source
Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron
Journal of Food Science, 2015Abstract This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also appreciated for bioactivity.
Andreas, Chrysanthou +3 more
openaire +2 more sources
SENSORY ANALYSIS OF PICROCROCIN FROM SAFFRON SPICE: TASTE DETECTION THRESHOLD
Acta Horticulturae, 2010Saffron spice, the dried stigmas of Crocus sativus L., is highly valued in cookery and in the food industry for the colouring properties provided by a group of glycosyl esters of crocetin (C 20 H 24 O 4 , 8,8'-diapo-Ψ,Ψ'-carotenedioic acid). However, its alluring aroma and pleasant bitter taste are what mainly differentiate saffron from other natural ...
A.M. Sánchez +3 more
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Planta Medica, 2015 A chromatographic method was developed and fully validated for the determination of the major saffron constituents, i.e., picrocrocin and five major crocins. Dried samples (styles of Crocus sativus and other Crocus taxa) were extracted with MeOH : water (1 : 1, v/v), and chromatographic separation of the analytes was achieved by reversed-phase ...
Evagelos Gikas +2 more
exaly +4 more sources
DNA and Cell Biology, 2008
Saffron (Crocus sativus L.) shows different biological properties, some of which relate to its special components including safranal (deglycosylated picrocrocin). In our previous study on the mechanism of saffron functions, interaction of saffron carotenoids with DNA and oligonucleotides was reported.
Reyhane, Hoshyar +2 more
openaire +2 more sources
Saffron (Crocus sativus L.) shows different biological properties, some of which relate to its special components including safranal (deglycosylated picrocrocin). In our previous study on the mechanism of saffron functions, interaction of saffron carotenoids with DNA and oligonucleotides was reported.
Reyhane, Hoshyar +2 more
openaire +2 more sources
Food Chemistry, 2009
Abstract The application of solid phase extraction (SPE) in the determination of picrocrocin by UV–vis spectrophotometry has been studied in order to develop a rapid and low cost method that can be used in the industry for routine quality control of saffron spice. Parameters influencing the SPE procedure, such as concentration of the initial extract,
Manuel Carmona, Gonzalo L Alonso
exaly +2 more sources
Abstract The application of solid phase extraction (SPE) in the determination of picrocrocin by UV–vis spectrophotometry has been studied in order to develop a rapid and low cost method that can be used in the industry for routine quality control of saffron spice. Parameters influencing the SPE procedure, such as concentration of the initial extract,
Manuel Carmona, Gonzalo L Alonso
exaly +2 more sources
Journal of Agricultural and Food Chemistry, 2008
The aim of this work was the development of multivariate models able to determine the content of the main crocetin esters and picrocrocin from spectrophotometric data that could be used for routine quality control of saffron. These compounds were determined with HPLC in Spanish saffron, and their absorbance spectra from 190 to 700 nm were ...
Manuel Carmona +2 more
exaly +3 more sources
The aim of this work was the development of multivariate models able to determine the content of the main crocetin esters and picrocrocin from spectrophotometric data that could be used for routine quality control of saffron. These compounds were determined with HPLC in Spanish saffron, and their absorbance spectra from 190 to 700 nm were ...
Manuel Carmona +2 more
exaly +3 more sources
Phytochemical Analysis, 1996
A new high performance thin layer chromatographic method has been developed for the quantitative analysis of the active principles (picrocrocin and crocetin) of saffron (Crocus sativusL.). The method is easily applied, shows good reproducibility and is rapid and sensitive.
P Corti, Elena Dreassi
exaly +3 more sources
A new high performance thin layer chromatographic method has been developed for the quantitative analysis of the active principles (picrocrocin and crocetin) of saffron (Crocus sativusL.). The method is easily applied, shows good reproducibility and is rapid and sensitive.
P Corti, Elena Dreassi
exaly +3 more sources
Journal of Chromatography A, 1994
High-performance liquid chromatography with photodiode-array detection was used to separate picrocrocin (bitter-tasting component, glucoside of safranal), cis/trans-crocins (carotenoids, glucosyl esters of crocetin) and safranal (flavour, monoterpene aldehyde) of saffron. All components of pure red Greek saffron were extracted from dried stigma with 50%
P A, Tarantilis +2 more
openaire +2 more sources
High-performance liquid chromatography with photodiode-array detection was used to separate picrocrocin (bitter-tasting component, glucoside of safranal), cis/trans-crocins (carotenoids, glucosyl esters of crocetin) and safranal (flavour, monoterpene aldehyde) of saffron. All components of pure red Greek saffron were extracted from dried stigma with 50%
P A, Tarantilis +2 more
openaire +2 more sources