Results 31 to 40 of about 1,257 (150)

Characterization of the Moroccan saffron in relation to climate, soil, and water in its main production zones [PDF]

Journal of Horticulture and Postharvest Research, 2022
Purpose: Moroccan saffron is considered among the best quality produce worldwide. Its main production zones in Morocco are Taliwine and Taznakht administrative districts, located in the semiarid and arid bioclimatic ranges. The present study objective is
Fatima Zahra El Grah, Salma Malak Bennasser, Hamza El Ghazali, Rachid Ait Hammou, Cherif Harrouni, Salma Daoud   +5 more
doaj   +1 more source

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

Engineering high levels of saffron apocarotenoids in tomato [PDF]

, 2022
Crocins and picrocrocin are high-value hydrophilic pigments produced in saffron and used commercially in the food and pharmaceutical industries. These apocarotenoids are derived from the oxidative cleavage of zeaxanthin by specific carotenoid cleavage ...
GRANELL RICHART, ANTONIO, Rambla, José Luis, Diretto, Gianfranco, Argandoña, Javier, Ahrazem, Oussama, Rambla Nebot, Jose Luis, Presa Castro, Silvia, Lobato Gómez, Maria, Rambla, José L., Presa, Silvia, Rubio-Moraga, Ángela, Gómez-Gómez, Lourdes, Frusciante, Sarah, Granell, Antonio, Lobato-Gómez, María   +14 more
core   +1 more source

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

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

, 2021
The dehydration process is the basis to obtain high quality saffron and to preserve it for a long time. This process modifies saffron’s main metabolites that define its quality, and are responsible for the characteristic color, taste, and aroma of the ...
Gonzalo L. Alonso, Cándida Lorenzo, Aarón García-Blázquez, Natalia Moratalla-López, M. Rosario Salinas   +4 more
core   +1 more source

Epigenomics Nutritional Insights of <i>Crocus sativus</i> L.: Computational Analysis of Bioactive Molecules Targeting DNA Methyltransferases and Histone Deacetylases. [PDF]

Int J Mol Sci
Saffron (Crocus sativus L.) contains bioactive compounds with potential health benefits, including modulation of protein function and gene expression. However, their ability to tune the epigenetic machine remains poorly understood.
Piergentili A, Saraceni PR, Demurtas OC, Benassi B, Arcangeli C.   +4 more
europepmc   +2 more sources

Monochromatic blue light enhances crocin and picrocrocin content by upregulating the expression of underlying biosynthetic pathway genes in saffron (Crocus sativus L.)

, 2022
Saffron quality is determined by the content of three apocarotenoids, including crocin, picrocrocin, and safranal, giving saffron culinary, industrial, and medical importance.
Gruda, Nazim S., Salami, Seyed Alireza, Kafi, Mohsen, Aliniaeifard, Sasan, Pedersen, Carsten, Moradi, Shirin, Moosavi-Nezhad, Moein   +6 more
core   +1 more source

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

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

Cow and Ewe Cheeses Made with Saffron: Characterization of Bioactive Compounds and Their Antiproliferative Effect in Cervical Adenocarcinoma (HeLa) and Breast Cancer (MDA-MB-231) Cells

Molecules, 2022
Saffron is a widespread consumed spice containing many phytochemicals. It is often used in dairy technologies to enhance color and flavor of cheeses, but it is also known for its several therapeutic effects, as well as its antiproliferative and ...
Mena Ritota, Raffaella Comitato, Pamela Manzi   +2 more
doaj   +1 more source