Articles
IMPROVED CONDITIONS TO EXTRACT EXOGENOUS YELLOW WATER-SOLUBLE COLORANTS ADDED TO SAFFRON AVOIDING CROCETIN ESTERS INTERFERENCES
Article number
650_37
Pages
307 – 311
Language
English
Abstract
Saffron samples from 4 different production countries were extracted for 10 minutes.
The extract was then submitted to different conditions of time (0, 5, 10, 15 min), temperature (RT, 60 and 90 ºC) and pH (2.0, 1.0, 0.1). Different solutions of yellow colorants (naphtol yellow, quinoleine yellow, annato, tartracine and sunset yellow) were assayed at these conditions.
The degradation of crocetin esters and colorants was followed by UV-Vis spectrometry.
At pH extract of 0.1 and 10 min at 90 ºC, the crocetin esters disappear and no colorants were affected.
The extract was then submitted to different conditions of time (0, 5, 10, 15 min), temperature (RT, 60 and 90 ºC) and pH (2.0, 1.0, 0.1). Different solutions of yellow colorants (naphtol yellow, quinoleine yellow, annato, tartracine and sunset yellow) were assayed at these conditions.
The degradation of crocetin esters and colorants was followed by UV-Vis spectrometry.
At pH extract of 0.1 and 10 min at 90 ºC, the crocetin esters disappear and no colorants were affected.
Authors
A. Zalacaín, I. Blázquez, E.M. Díaz-Plaza, M. Carmona, G.L. Alonso
Keywords
adulteration, annato, hydrolysis, naphtol yellow, quinoleine yellow, sunset yellow, tartracine
Online Articles (60)