Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.)

Luana Maggi, Ana M. Sánchez, Manuel Carmona, Charalabos D. Kanakis, Eirini Anastasaki, Petros A. Tarantilis, Moschos G. Polissiou, Gonzalo L. Alonso

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

46 Citazioni (Scopus)

Abstract

A method to determine safranal content based on non-polar solvent extraction followed by UV–Vis analysis available in the industry for quality control of saffron spice has been studied. Ultrasound-assisted extraction of safranal was carried out and optimised with respect to the solvent: diethyl ether, hexane and chloroform; the time of extraction; and the concentration of saffron in each organic solvent. Best extraction conditions were obtained when 20 g L-1 of saffron was extracted with chloroform for 15 min. Intra-laboratory validation of the optimised conditions and analysis by UV–Vis spectrophotometry showed satisfactory results in linearity, repeatability, intermediate precision and recovery. The limit of detection was 1 mg safranal kg-1 saffron and the limit of quantification was 3 mg safranal kg-1 saffron.
Lingua originaleEnglish
pagine (da-a)369-373
Numero di pagine5
RivistaFood Chemistry
Volume127
DOI
Stato di pubblicazionePubblicato - 2011
Pubblicato esternamenteYes

Keywords

  • Aroma
  • Crocus sativus L.
  • Gas-chromatography
  • Saffron
  • Safranal
  • UV–Vis spectrophotometry

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