Articles
Effect of different storage conditions on the stability of the polyphenolic content in bio-residues obtained from saffron spice production
Article number
1184_23
Pages
159 – 164
Language
English
Abstract
The mechanization of saffron spice production leads to the generation of a significant volume of bio-residues consisting of broken flowers containing unusable stigmas and floral bio-residues (tepals, stamens and styles) without stigmas.
Both bio-residues have a high content of bioactive compounds, floral bio-residues are rich in polyphenols and broken flowers also have a high proportion of carotenoids.
This study assesses, for the first time, the evolution of the total polyphenol content in saffron floral bio-residues and whole flowers during storage and after dehydration.
Total polyphenol index (TPI), Folin-Ciocalteu (FC) and total anthocyanin (TA) content were measured for 99 days at various temperatures (25 and 40°C) and relative humidity (RH) conditions (23, 57 and 75%). Both saffron vegetables material showed the same evolution during storage.
Results revealed that TPI and FC values increased slightly or remained constant; the storage conditions which provided the greatest TPI were 40°C and 75% RH and those where TPI remained constant were 25°C and 23% RH. However, there was a degradation process of TA that fitted a second-order kinetic model; the greatest loss of the TA was observed at 40°C and 75% RH and the best conservation was found at 25°C and 23% RH.
Both bio-residues have a high content of bioactive compounds, floral bio-residues are rich in polyphenols and broken flowers also have a high proportion of carotenoids.
This study assesses, for the first time, the evolution of the total polyphenol content in saffron floral bio-residues and whole flowers during storage and after dehydration.
Total polyphenol index (TPI), Folin-Ciocalteu (FC) and total anthocyanin (TA) content were measured for 99 days at various temperatures (25 and 40°C) and relative humidity (RH) conditions (23, 57 and 75%). Both saffron vegetables material showed the same evolution during storage.
Results revealed that TPI and FC values increased slightly or remained constant; the storage conditions which provided the greatest TPI were 40°C and 75% RH and those where TPI remained constant were 25°C and 23% RH. However, there was a degradation process of TA that fitted a second-order kinetic model; the greatest loss of the TA was observed at 40°C and 75% RH and the best conservation was found at 25°C and 23% RH.
Authors
N. Moratalla-López, A.M. Sánchez, A. Campayo, M.R. Salinas, G.L. Alonso
Keywords
Crocus sativus L., mechanization, saffron flowers, total anthocyanin content, total phenolic index, Folin-Ciocalteu assay, kinetics
Groups involved
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