Results 31 to 40 of about 971 (157)

Agro-Climatic Suitability Evaluation for Saffron Production in Areas of Western Himalaya

Frontiers in Plant Science, 2021
Saffron (Crocus sativus L.) is an expensive spice crop cultivated successfully in Iran, Afghanistan, India, Greece, Morocco, Spain, and Italy. The present study was conducted during the periods 2018–2019 and 2019–2020 to evaluate the morphological, yield
Deepak Kothari, Deepak Kothari, Meenakshi Thakur, Meenakshi Thakur, Robin Joshi, Amit Kumar, Rakesh Kumar, Rakesh Kumar   +7 more
doaj   +1 more source

Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts

Foods, 2023
Food supplements based on saffron (Crocus sativus L.) dried stigma extracts are widely consumed due to their multiple bioactive properties. Saffron extract (SE) standardization is of crucial importance, as it determines the reproducibility of the product
Adal Mena-García, Diego Herrero-Gutiérrez, María L. Sanz, Marina Díez-Municio, Ana I. Ruiz-Matute   +4 more
doaj   +1 more source

Synthesis of crocin, picrocrocin and safranal by saffron stigma-like structures proliferated in vitro.

Agricultural and Biological Chemistry, 1987
Crocin, picrocrocin, and safranal as the major secondary metabolites are important for the high quality of spice saffron. Crocin and picrocrocin were detected in stigma-like structures proliferated in vitro. Safranal appeared after heat treatment. The contents and relative ratio of these substances in the stigma-like structures were similar to those in
HIMENO, Hyouta, SANO, Konosuke
openaire   +2 more sources

Fertigation Temperature Adjustment Enhances the Yield and Quality of Saffron Grown in a Soilless Culture System

HortScience, 2021
Saffron is one of the most appreciated, traditional, and expensive spices in the world. The objective of our study was to evaluate the effect of cooling the nutrient solution on the production, and organoleptic and commercial qualities of saffron grown ...
Yasmina Chourak, El Hassan Belarbi, Evelynn Y. Martínez-Rivera, Tatiana Pagan Loeiro da Cunha-Chiamolera, Ana Araceli Peña-Fernández, José Luis Guil-Guerrero, Miguel Urrestarazu   +6 more
doaj   +1 more source

Fortification and bioaccessibility of saffron apocarotenoids in potato tubers

Frontiers in Nutrition, 2022
Carotenoids are C40 isoprenoids with well-established roles in photosynthesis, pollination, photoprotection, and hormone biosynthesis. The enzymatic or ROS-induced cleavage of carotenoids generates a group of compounds named apocarotenoids, with an ...
Lourdes Gómez Gómez, Lourdes Gómez Gómez, Lucía Morote, Sarah Frusciante, José Luis Rambla, José Luis Rambla, Gianfranco Diretto, Enrique Niza, Enrique Niza, Alberto José López-Jimenez, Alberto José López-Jimenez, María Mondejar, Ángela Rubio-Moraga, Ángela Rubio-Moraga, Javier Argandoña, Silvia Presa, Alejandro Martín-Belmonte, Rafael Luján, Antonio Granell, Oussama Ahrazem, Oussama Ahrazem   +20 more
doaj   +1 more source

Quantification of Afghan Saffron’s Moisture and Main Compounds (Crocin, Picrocrocin and Safranal) for Quality Evaluation

Scientific Research Communications, 2022
Saffron, the stigmasof the plant Crocus sativusL.,hasattracted the worldwide interest for its specific organoleptic and pharmacological characteristics. Cultivation of saffron in Afghanistan began in recentyears and in very short time Afghan saffron hit higher record.
Raihana Halim, Najia Sherzay, Nazifa Faqeryar, M. Homayoun Hashimi   +3 more
openaire   +2 more sources

Effect of Different Drying Methods on Saffron (Crocus Sativus L) Quality [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 2012
The substances responsible for saffron’s characteristic quality are crocins, picrocrocin, and safranal. The drying process is critical to the saffron quality as measured by levels of secondary metabolites, crocin (color and anti-tumor properties ...
Vida Maghsoodi, Akhtar Kazemi, Ebrahim Akhondi   +2 more
doaj  

On the Importance of the Starting Material Choice and Analytical Procedures Adopted When Developing a Strategy for the Nanoencapsulation of Saffron (Crocus sativus L.) Bioactive Antioxidants

Antioxidants, 2023
Saffron is known as the most expensive spice in the world. It is comprised of the dried stigmas of the pistil of the Crocus sativus L., which is a cultivated, sterile crocus plant.
Maria Z. Tsimidou
doaj   +1 more source

COMPOSITION OF CROCINS AND PICROCROCIN FROM SPANISH SAFFRON (CROCUS SATIVUS L.) [PDF]

Journal of Food Quality, 2001
ABSTRACTA method for simultaneous identification and quantification of crocins and picrocrocin by HPLC‐DAD in aqueous extracts of saffron spice was used. The coefficients of variation obtained were lower than 10% for a majority of the crocins and picrocrocin.
GONZALO L. ALONSO, Ma ROSARIO SALINAS, JOSÉ GARIJO, Ma ANGELES SÁNCHEZ‐FERNÁNDEZ   +3 more
openaire   +1 more source

Identification of Compounds of Crocus sativus by GC-MS and HPLC/UV-ESI-MS and Evaluation of Their Antioxidant, Antimicrobial, Anticoagulant, and Antidiabetic Properties

Pharmaceuticals, 2023
In order to valorize the species Crocus sativus from Morocco and to prepare new products with high added value that can be used in the food and pharmaceutical industry, our interest was focused on the phytochemical characterization and the biological and
Aziz Drioiche, Atika Ailli, Nadia Handaq, Firdaous Remok, Mohamed Elouardi, Hajar Elouadni, Omkulthom Al Kamaly, Asmaa Saleh, Mohamed Bouhrim, Hanane Elazzouzi, Fadoua El Makhoukhi, Touriya Zair   +11 more
doaj   +1 more source