In collaboration Iranian Medicinal Plants Society
Processing, food industry and biochemistry
Effect of Vacuum and Active Packaging on the Qualitative Characteristics and Microbial Load of Dry Saffron Stigma (Crocus sativus L.)

Zohreh Birjandi Toroghi; ّFarid Moradinezhad; Razieh Niazmand; Hassan Bayat

Volume 11, Issue 4 , April 2024, , Pages 413-430

https://doi.org/10.22048/jsat.2023.397103.1487

Abstract
      Saffron is known as the most expensive spice in the world due to its many medicinal properties. This plant has many secondary metabolites, the most important of which are crocin, picrocrocin, and safranal. Different drying and storage conditions have caused a decrease in the quality ...  Read More

Processing, food industry and biochemistry
Measurement of minerals in saffron’s stamens, petals and styles

Javad Feizy; Moslem Jahani; Elaheh Moradi; Sima Ahmadi

Volume 10, Issue 3 , September 2022, , Pages 215-225

https://doi.org/10.22048/jsat.2022.339834.1459

Abstract
  One of the new management methods to reduce costs and also environmental pollution is the use of agricultural waste. Considering the importance of metal compounds in the consumer’s health and their decisive role in proposing suitable cultivation areas and developing food applications of saffron ...  Read More

Processing, food industry and biochemistry
Experimental Surface-Response Optimization of Anthocyanin Extraction from Saffron Petals Using Citric Acid Solvent

Seyed Mohammad Reza Naghibi Hoseini; Hossein Ali Akhlaghi Amiri; Ali Garmroudi Asil; Mahmoud Mohammadzadeh; Abbas Hemmati Kakhki

Volume 10, Issue 1 , April 2022, , Pages 51-68

https://doi.org/10.22048/jsat.2022.318422.1445

Abstract
  Saffron petals are known as one of the richest sources of anthocyanin. Considering the significant production statistics of this plant and high consumption of anthocyanin as an authorized food color in Iran, its industrial extraction can be worthy to be considered. In this study, with an industrial approach ...  Read More

Processing, food industry and biochemistry
Application of computer vision on non-destructive detection of the authentic and adulterated saffron

Behrouz akbari-adergani; morteza mohammadzade moghadam; mehdi Karimi noghabi; Mojtaba Mohammadpour; Mohammad Khalilian-Movahhed

Volume 9, Issue 4 , January 2022, , Pages 409-429

https://doi.org/10.22048/jsat.2021.299151.1433

Abstract
  Saffron is one of the most expensive spices in the world. Saffron is a spice that is widely cheated. The development of techniques based on simple, inexpensive, appropriate and fast tools in the food industry is essential for detecting adulteration such as saffron adulterated. In the present study, the ...  Read More

Processing, food industry and biochemistry
The Effect of Ethanol –Water Mixture on Ultrasonic Extraction of Crocin from Saffron

Maede Karamipour Esfahani; Mohammad Abedi; Zaker Bahreini

Volume 9, Issue 3 , October 2021, , Pages 285-293

https://doi.org/10.22048/jsat.2021.49280.1146

Abstract
  Saffron (Crocus sativus L) is an important medicinal plant cultivated in different parts of Iran especially Razavi and South Khorasan provinces and because of its high price considered as one of the important Iranian products for export. Saffron extract is rich source of phyto chemicals with antioxidant ...  Read More

Processing, food industry and biochemistry
Changes in quality and composition of volatile compounds of saffron affected by storage time in two consecutive years

Jalal Ghanbari; Gholamreza Khajoei-Nejad

Volume 9, Issue 1 , April 2021, , Pages 29-41

https://doi.org/10.22048/jsat.2020.235429.1400

Abstract
  Modifications in saffron quality characteristics due to storage time between samples harvested from two consecutive years have not been studied well. For this purpose, saffron samples harvested from 2016 and 2017 were analyzed using proton transfer reaction-time of flight-mass spectrometry (PTR-TOF-MS) ...  Read More

Processing, food industry and biochemistry
Investigation the nutritional value and ensiling ability of saffron wastes (petals and stamen)

Mohsen Kazemi; Hasan Saleh; Behzad Fahmideh

Volume 8, Issue 4 , December 2020, , Pages 574-558

https://doi.org/10.22048/jsat.2020.205812.1361

Abstract
  This study aimed to determine the chemical composition, silage characteristics, digestibility, and in vitro gas production parameters of saffron waste (including petals and stamen) before and after ensiling. Experimental treatments (4 replicates) contained: 1) Saffron wastes before ensiling: SWBE; 2) ...  Read More

Processing, food industry and biochemistry
Classification of Saffron Using Color Features Extracted from the Image

Morteza Mohamadzadeh moghadam; Masoud Taghizadeh; Hassan Sadrnia; Hamid reza Pourreza

Volume 8, Issue 3 , October 2020, , Pages 319-399

https://doi.org/10.22048/jsat.2020.206278.1362

Abstract
  The classification of saffron as the most expensive spice is of great importance for customers and traders. In general, two methods are currently used to classify saffron. The first method is based on the experiences of an expert and by observing the samples. The second method is destructive and is performed ...  Read More

Processing, food industry and biochemistry
Effect of Cold plasma on microbial and chemical properties of Saffron

Maryam Akbarian; Fakhri Shahidi; Mohammad Javad Varidi; Arash Koocheki; sahar roshanak

Volume 7, Issue 4 , December 2019, , Pages 425-439

https://doi.org/10.22048/jsat.2019.112244.1276

Abstract
  Saffron is the most expensive agricultural product in the world and Iran is the largest saffron producer in the world. Saffron contamination in different stages of the production process, in addition to quality loss leads to reducing credit in the global market and exporting. Therefore, it is necessary ...  Read More

Processing, food industry and biochemistry
Design, construction and evaluation of a row singulator for saffron flowers

hamed bakhshi; Mohamad Abaspour; Mohammad Hossein Saeidirad; Mohammad Hossein Aghkhani; Roghayeh pourbagher

Volume 5, Issue 4 , February 2018, , Pages 361-377

https://doi.org/10.22048/jsat.2017.52095.1157

Abstract
  Separation of stigma from petals is one of the required tasks in saffron production. The mechanical separation of saffron flowers may be performed through the following steps: I) singulation of the flowers ii) aligning the flowers iii) cutting the style (Konje) and iv) separating the stigma from the ...  Read More

Processing, food industry and biochemistry
The Antimicrobial properties of extracts in ( Crocus sativus var. haussknechtii Boiss. and Reut. ex Maw)

Seid Meghdad Hashemi; Seid Mohamad Maassoumi; Hamid Reza Gasempour

Volume 5, Issue 4 , February 2018, , Pages 407-412

https://doi.org/10.22048/jsat.2017.55499.1171

Abstract
  Saffron is one of the most important economic plants in the world that also has many pharmaceutical applications. Genus Crocus L. (Saffron) with about 90 species of the Iridaceae family in the northern hemisphere, especially in West Asia and Iran are scattered. The present study was to investigate the ...  Read More

Processing, food industry and biochemistry
Green fuel production from saffron waste by dilute acid hydrolysis

Ali ArastehNodeh; hossein sahabi

Volume 5, Issue 3 , July 2017, , Pages 241-253

https://doi.org/10.22048/jsat.2017.46262.1132

Abstract
  In this study, the dilute acid Hydrolysis of saffron waste as a lignocellulose biomass for fermentable sugar production as a green fuel is investigated. Saffron plant waste was collected, washed with distilled water, dried by being exposed to air and sunlight, milled by a disk mill up to 50 micrometers ...  Read More

Processing, food industry and biochemistry
Modelling the Chemical and Microbial Changes of Saffron Flower during Storage Using Artificial Neural Networks and Genetic Algorithm

Elham Azarpazhooh; Ahmad Ehtiati; Parvin Sharayei

Volume 4, Issue 4 , January 2017, , Pages 279-289

https://doi.org/10.22048/jsat.2016.38668

Abstract
  Saffron, as the most expensive agricultural and pharmaceutical product of the world, has a special value among plants. Since the Saffron harvesting period is short, its storage for later processing requires understanding the most effective factors affecting the quality of saffron and its deterioration. ...  Read More

Processing, food industry and biochemistry
Identification of Apo- Carotenoids' Crocin and Crocetin Isomers in Saffron Crude Extracts by HPLC Coupled to Atmospheric Pressure Chemical Ionization and High Resolution Orbitrap Mass Spectrometry

Noraddin Hosseinpour azad; Ghorban Ali Nematzadeh; Giovanni Giuliano; Gholam Ali Ranjbar; Ahad Yamchi

Volume 4, Issue 4 , January 2017, , Pages 291-300

https://doi.org/10.22048/jsat.2016.38670

Abstract
  The main metabolites in saffron are the Apo- carotenoids’ Crocin and Crocetin. Color intensity and quality of saffron mostly depend on the presence of Crocins that are glycosylated steric form of Crocetin by glycosyltransferase enzyme. The aim of this study is the characterization of these metabolites ...  Read More

Processing, food industry and biochemistry
Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup

Neda Hashemi; Hadiseh Rabiee; Hamid Tavakolipour; Samane Gazerani

Volume 2, Issue 4 , January 2015, , Pages 303-310

https://doi.org/10.22048/jsat.2015.8623

Abstract
  In recent years production and usage of functional food and drinks is one of the public and scientist’s interest. Since carbohydrates have been recognizedas the major calorie source in many food baskets, most attention has been focused on substitution of sucrose with non-caloric sweeteners. Although ...  Read More

Processing, food industry and biochemistry
Evaluation of antioxidant activity of aqueous and alcoholic extracts (methanol, ethanol) saffron petals

Zahra Afraze; Marzieh Bolandi; Mehdi Khorshidi; Abdorreza Mohammadi Nafchi

Volume 2, Issue 3 , October 2014, , Pages 231-236

https://doi.org/10.22048/jsat.2014.7867

Abstract
  The medicinal plants are important sources of antioxidants. Natural antioxidants increase the antioxidant capacity of the plasma and reduce the risk of certain diseases such as cancer, heart diseases and stroke. Synthetic antioxidants commonly used in processed foods have side effects and are toxic. ...  Read More

Processing, food industry and biochemistry
Molecular detection of some plant and non-plant frauds in commercial saffron using ITS marker

Nasrin Moshtaghi; Elham Hamidi; Abdolreza Bagheri; Ahmad Sharifi; Abbas Hemati Kakhki

Volume 1, Issue 2 , March 2014, , Pages 29-38

https://doi.org/10.22048/jsat.2014.4816

Abstract
  Saffron (Crocus sativus L.) is the most valuable food additive in the world which little production and high price of it caused some adulterations such as plant and chemical material similar to saffron. There are several methods for detecting these fraudulent based on morphological and chemical tests ...  Read More

Processing, food industry and biochemistry
Aflatoxin determination in saffron by high-performance liquid chromatography and immunoaffinity column clean-up

Hamed Reza Beheshti; Javad Feizi; Mahnaz Zhiany Asgharzadeh; Somayeh Sadat Fakoor Janati

Volume 1, Issue 2 , March 2014, , Pages 102-111

https://doi.org/10.22048/jsat.2014.4820

Abstract
  In this paper, method based on high performance liquid chromatography with fluorescence detection has been suggested to measure aflatoxin in saffron. This method required a simple extraction of aflatoxin using MeOH/H2O (80:20, v/v) and a purification by immunoaffinity column cleanup. Aflatoxin measurement ...  Read More