Synergic effect of water-soluble components on the coloring strength of saffron spice

Jéssica Serrano-Díaz, Ana M. Sánchez, Luana Maggi, Manuel Carmona, Gonzalo L. Alonso

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

14 Citazioni (Scopus)


The purpose of this paper was to study the synergic effect of water-soluble components of saffron, such as picrocrocin and kaempferol-3-O-glycoside, on its coloring strength (E1% 1 cm440 nm). The paper tries to clarify why a pool of isolated compounds responsible for coloring strength (crocetin esters, approx 94% purity) has the same coloring capacity as pure saffron (approx 20–22% of crocetin ester content). Picrocrocin and kaempferol-3-O-glycoside were added to an aqueous solution of crocetin esters at different molar ratios, temperatures and pH conditions, to promote the synergic effect between saffron components. When aqueous solutions of picrocrocin and crocetin esters were heated at 30 8C, coloring strength values were higher than aqueous solutions of crocetin esters subjected to the same treatment. Noticeable increases of E1% 1 cm 440 values were found when picrocrocin was added to crocetin esters at molar ratios equal to or higher than 1:1. These increases were even higher when kaempferol-3-O-glycoside was added up to a 2:1 and 5:1 molar ratio.
Lingua originaleEnglish
pagine (da-a)873-879
Numero di pagine7
RivistaJournal of Food Composition and Analysis
Stato di pubblicazionePubblicato - 2011
Pubblicato esternamente


  • Coloring strength
  • Copigmentation
  • Crocetin esters
  • Food analysis
  • Food composition
  • Hyperchromic effect
  • Kaempferol-3-O-glycoside
  • Picrocrocin
  • Saffron (Crocus sativus L.)


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