Valorisation of Crocus sativus flower parts for herbal infusions: impact of brewing conditions on phenolic profiling, antioxidant capacity and sensory traits

Luisa Bellachioma, Gabriele Rocchetti, Camilla Morresi, Erika Martinelli, Luigi Lucini, Gianna Ferretti, Elisabetta Damiani, Tiziana Bacchetti

Risultato della ricerca: Contributo in rivistaArticolo in rivista

Abstract

Saffron production from Crocus sativus flowers produces large amounts of by-products that may represent an excellent source of polyphenols. The aim of this work was to evaluate infusions originating from different brewing processes and from different saffron flower portions, in terms of both functional and sensory traits. For this aim, total polyphenols and total flavonoids, in vitro antioxidant assays and an untargeted phenolic profiling were applied. In general, tepals showed higher polyphenol and flavonoid content than stamen infusions, and their bioactive content depended more on brewing temperature than brewing time. These findings were consistent with both antioxidant capacity and phenolic profiling. Multivariate statistics highlighted polyphenols discriminating ‘boiled’ vs. ‘cold’ infusions, being mainly flavonoids, phenolic acids and the alkylphenol 5-pentadecylresorcinol (showing a strong down-accumulation at the higher brewing temperatures). Positive correlations could be highlighted between anthocyanins, flavones, flavonols and lignans, and the in vitro antioxidant assays. In general, cold brewing was successful in extracting phenolic compounds and provided better sensory properties, thus indicating that this may represent a valuable strategy to develop saffron-based functional beverages with better consumers' acceptability.
Lingua originaleEnglish
pagine (da-a)3838-3849
Numero di pagine12
RivistaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY
Volume57
DOI
Stato di pubblicazionePubblicato - 2022

Keywords

  • Antioxidant capacity
  • circular economy
  • floral bioresidues: valorisation of by-products
  • saffron
  • herbal infusions
  • metabolomics
  • polyphenols
  • functional beverages

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