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

Luana Maggi, Jéssica Serrano, Ana Maria Sánchez, Manuel Carmona, Gonzalo Luis Alonso

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

The purpose of this work was to study the synergic effect of water-soluble components of saffron, such as picrocrocin and kaempferol-3-glucoside, on its colouring strength (E1%1cm 440 nm). Picrocrocin and kaempferol-3-glucoside were added to an aqueous solution of crocetin esters in different molar ratios and different pH conditions. Interesting increments in the colouring strength were found because of the addition of picrocrocin to crocetin esters at molar ratios equal or higher than 1:1. These increments were even higher when kaempferol-3-glucoside was added up to get 1:1, 2:1 and 5:1 molar ratios. Neither in saffron extracts nor in crocetin ester solutions, important increments in the colouring strength were found when pH was modified from 2 to 11. The same result was observed in the mixtures of picrocrocin or kaempferol-3-glucoside with crocetin esters.
Lingua originaleEnglish
Titolo della pubblicazione ospite6th International Congress on Pigments in Food
Pagine149-154
Numero di pagine6
Stato di pubblicazionePubblicato - 2010
Pubblicato esternamente
Evento6th International Congress on Pigments in Food - Budapest
Durata: 20 giu 201024 giu 2010

Convegno

Convegno6th International Congress on Pigments in Food
CittàBudapest
Periodo20/6/1024/6/10

Keywords

  • colouring strength
  • crocetin esters
  • kaempferol-3-glucoside
  • picrocrocin
  • saffron (Crocus sativus L.)

Fingerprint

Entra nei temi di ricerca di 'Synergic effect of water-soluble components on the colouring strength of saffron spice'. Insieme formano una fingerprint unica.

Cita questo