Processing, food industry and biochemistry
Javad Feizy; Moslem Jahani; Elaheh Moradi; Sima Ahmadi
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 ...
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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 by-products in Iran, it is necessary to measure micronutrients and useful nutritional metal elements and heavy metal residues. Iran is the largest producer and exporter of saffron in the world with an annual production of 330 tons and an export of 280 tons. In this study, minerals of different components of saffron flowers (petals, stamens and styles) collected from eleven farms (in Khorasan Razavi and Qazvin provinces) were measured using an atomic absorption spectrometer. The results showed that in the stamen, the highest amount of micronutrients was related to magnesium (3031.9031), sodium (366.29), iron (236.57), copper (122.01), manganese (109.04) and zinc (91.17) mg/kg, respectively. Also, calcium and potassium quantities were 2.30 and 3.51 g/100g, respectively. In the style samples, the highest amount of micronutrients was related to magnesium (2365.78), sodium (394.53), iron (238.11), manganese (113.13), zinc (66.83) and copper 49.39 mg/kg, respectively. In the style samples, calcium (4.30) and potassium (2.15) were 4.30 and 2.15 g/100g, respectively. In the case of petals, like style, the highest levels of micronutrients were related to magnesium (1805/80), sodium (539.25), iron (292.63), manganese (81.98), zinc (56.76) and copper 16.17) mg/kg, respectively. Also, the amount of calcium and potassium were 3.45 and 1.59 g/100g, respectively. Due to the results and richness of these by-products of micronutrients, they can be used in various food industries, including enrichment and compensation of mineral deficiency of various processed and canned foods.
Processing, food industry and biochemistry
Seyed Mohammad Reza Naghibi Hoseini; Hossein Ali Akhlaghi Amiri; Ali Garmroudi Asil; Mahmoud Mohammadzadeh; Abbas Hemmati Kakhki
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 ...
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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 (determination of parameters considering industrial extraction), conditions for extracting monomeric anthocyanin from saffron petals using a single solvent of citric acid have been investigated, for the first time. Among the reasons for this choice to replace other solvents studied in previous studies, we can mention the availability and allowability of this substance in the food industry. The variables of solvent to dry plant tissue ratio in the range of 10 to 60 ml/g, extraction temperature in the range of 25 to 35 °C, solvent concentration percentage in the range of 5 to 20 and extraction time of 2 to 120 minutes were considered for this experiment. After obtaining the most appropriate model to the laboratory data output, using the surface-response method, extraction conditions were optimized in order to achieve the highest amount of extracted anthocyanin. According to the obtained coefficients, ratio of solvent to dry petals was recognized as the most significant extraction variable. Solvent ratio to dry petals of 10 ml/g, solvent concentration percentage of 5.04, extraction temperature of 25 °C and extraction time of 179.555 minutes were determined as the optimal extraction conditions. Extraction time of up to 180 minutes was considered to optimize. Model predicted the amount of extracted anthocyanin in the optimal conditions was 688.944 mg/l.
Processing, food industry and biochemistry
Behrouz akbari-adergani; morteza mohammadzade moghadam; mehdi Karimi noghabi; Mojtaba Mohammadpour; Mohammad Khalilian-Movahhed
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 ...
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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 combination of image processing and Support vector machine (SVM) method has been used for fast and non-destructive evaluation of distinguishing authentic saffron from adulterated saffron. After preparing images from pure and counterfeit saffron and separate stigmas, the images entered the pre-processing stages and finally, statistical features related to the texture of the images and morphological features including 105 features were extracted. In order to increase the speed and accuracy of classification, PCA principal component analysis method was used to reduce the properties of the feature matrix. Also, the images were classified into two classes using different SVM kernel functions. Also, the images were classified into two classes using different SVM kernel functions. Then statistical indicators such as accuracy, precision, sensitivity, specificity and AUC were calculated to evaluate the classification. The values of these indices for classification with SVM cubic kernel for authentic saffron were 97, 98, 99, 93 and 97%, and for adulterated saffron, 97, 93, 83, 97.5 and 97% were obtained, respectively. The results of this classification showed that this system, as an intelligent, fast, non-destructive and accurate method, has the ability to distinguish the authentic saffron from adulterated saffron.
Processing, food industry and biochemistry
Maede Karamipour Esfahani; Mohammad Abedi; Zaker Bahreini
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 ...
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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 properties and used in traditional and modern medicine. Crocin is one of the natural carotenoid in saffron extract which recently used in pharmaceutical formulations for treatment of depression. In regard to significance of phyto chemicals and bioactive compounds in saffron extract and specially crocin, in this study, a convenient and practical solvent extraction method has been examined for extraction of crocin and bioactive compounds from saffron. For this purpose, at different ethanol-water volume ratios 0-100, 25-75, 50-50, 75-25 and 100-0, the ultrasonic extraction of bioactive compounds and crocin has been achieved. UV-Vis spectra at max of 445 nm was used for absorbance measurements and least square curve fitting applied for determination of crocin concentrations in extracted samples. The results obtained at different ethanol-water volume ratios and the stability of the solutions studied after three days. Ethanol-water with composition of 50:50 (v/v) was selected as the optimum ratio for the extraction of crocin from saffron.
Processing, food industry and biochemistry
Jalal Ghanbari; Gholamreza Khajoei-Nejad
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) ...
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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) and ISO 3632 trade standard procedures to determine volatile compounds as well as crocin and picrocrocin contents, respectively. The results of volatile organic compounds (VOCs) analysis revealed that 11 main compounds including safranal, acetic acid, 2(5H)-furanone, isobutanal, biogenic aldehyde fragment, 4-ketoisophorone, acetaldehyde, butyrolactone, acetone/propanal, methanol, and isophorone were responsible for the overall VOCs profile of saffron, as accounted for more than 80% of the identified VOCs. Comparisons between samples stored from two years showed that safranal, acetic acid, 2(5H)-furanone, biogenic aldehyde fragment, and butyrolactone compounds were significantly increased for samples stored from 2016 (between 56-82 percent) compared with the samples obtained from 2017. On the contrary, isophorone isomers contents as safranal precursors, decreased their contents relatively. Similarly, crocin and picrocrocin contents measured by ISO method differed significantly between samples of two studied years. For all the studied samples, color and flavor factors of saffron reduced by 20 and 14% on the average for samples stored from 2016 in comparison with amples obtained from 2017, respectively. According to results of principal component analysis, change in crocin, picrocrocin, and main volatile compounds of saffron including safranal, acetic acid, 2(5H)-furanone, isobutanal, and isophorone could be considered as an indicator for distinguishing the current year’s harvested samples from the samples stored since previous years.
Processing, food industry and biochemistry
Mohsen Kazemi; Hasan Saleh; Behzad Fahmideh
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) ...
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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) Saffron wastes after ensiling: SWAE; 3) 96.88% Saffron wastes after ensiling+3.12% wheat bran: 96.88%SWAE+3.12%WB (fresh weight); 4) 93.75% Saffron wastes after ensiling+6.25% wheat bran: 93.75%SWAE+6.25%WB (fresh weight); 5) 87.5% Saffron wastes after ensiling+12.5% wheat bran: 87.5%SWAE+12.5%WB (fresh weight); 6) 75% Saffron wastes after ensiling+25% wheat bran: 75%SWAE+25%WB (fresh weight); 7) 50% Saffron wastes after ensiling+50% wheat bran: 50%SWAE+50%WB (fresh weight). Statistical analysis of the data was performed in a completely randomized design. Treatment 2 did not have good quality and odor due to high moldy and adhesion characteristics, but the addition of wheat bran, especially at higher levels (treatment 4, 5, 6) led to an increase in the silage quality. Chemical composition of the experimental treatments (dry matter 10.40-54.37% of fresh weight, neutral detergent fiber 12.83-27.35%, acid detergent fiber 7.23.11.45%, crude protein 14.88-15.67%, ether extract 5.43-5.77% and ash was 5.89-11.12% of dry weight) was different. Among the experimental treatments, the highest neutral and acid detergent fibers were observed (27.35% and 11.45%, respectively) in treatment 7. The lowest pH as well as the highest concentrations of lactic and acetic acids, gas production at 12 and 24 h incubation, and constant rate of gas production were observed in treatment 7. True dry matter digestibility differed from 76.30% for treatment 2 to 79.95% for treatment 1. Overall, saffron waste had good nutritional value before being ensilaged, and ensiling without additives reduced its quality. However, it was possible to ensilage saffron wastes with wheat bran as a moisture-absorbing material without adverse effects on some nutritional parameters. In terms of appearance quality, odor, non-molding, and fermentation characteristics of the silo environment, the best conditions were observed in treatment 7.
Processing, food industry and biochemistry
Morteza Mohamadzadeh moghadam; Masoud Taghizadeh; Hassan Sadrnia; Hamid reza Pourreza
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 ...
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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 using laboratory methods. According to experts, the use of machine learning techniques to classify saffron is a goal due to its non-destructive nature and timely characteristics. This method can also increase the accuracy of the industrial scale grading process. In this paper, a vision machine method is presented. Due to lack of documented research on this subject, a comprehensive literature search is presented in this work. Almost all color characteristics were extracted and used in a large number of classifiers. Experts in Iran classify saffron into three main categories based on their appearance: Pushal, Negin and Sargol. In this paper, a database consisting of 440 images from saffron for the three different classes was collected using a mobile phone camera. After applying some preprocessing steps, such as background removal, cropping etc., 21 color features were extracted using different image analysis methods. Twenty-two classifiers were employed for classification. Comparing results of different classifiers showed that the Linear Discriminant, Linear SVM, Bagged Trees and RUSBoost Trees can produce more accurate grading compared to other classifiers when using color features. In particular, mean classification accuracy of 82.23% was achieved in this work using Linear a SVM classifier.
Processing, food industry and biochemistry
Maryam Akbarian; Fakhri Shahidi; Mohammad Javad Varidi; Arash Koocheki; sahar roshanak
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 ...
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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 to select an appropriate method for inactivation the microbial flora of saffron. Among the common methods that used to inactivation the microorganisms, cold plasma is due to the potential benefits such as non-toxic nature, low operational costs, and a significant reduction in water consumption during decontamination, and the possibility of its use for a variety of food products has attracted much attention. Plasma is a state of ionizing gas, including ions, electrons, ultraviolet rays, and reactive species such as radicals, atoms and molecules that can ignite, which can inactivate microorganisms. in this research, cold plasma was produced using two types of gas including nitrogen and air, and the effect of plasma radiation at 0, 3, 6, 9 and 12 minutes on the chemical and microbial (Escherichia coli, Enterococcus faecalis, Mold and Yeast) properties of saffron were investigated. The results of this study showed that germicidal effect of nitrogen plasma was lower than air plasma and the plasma exposure time had a significant effect on reduction of microbial load and by increasing the time of plasma exposure, the inactivation of microorganisms increased. The maximum microbial reduction was observed in 12 minutes. Maximum reduction in microbial load was observed at 12 minutes and 18 kilovolt voltage, which reduced the population of Escherichia coli, Enterococcus faecalis, mold and yeast by 2/69, 2/48, 1/95 log cycle respectively, However, with increasing radiation time, the amount of crocin, picocrocin and safranal decreased (p˂0.05). Reduction of crocin, safranal and picocrocin in 12 minutes was 6/01, 4/04, 5/44%, respectively.
Processing, food industry and biochemistry
hamed bakhshi; Mohamad Abaspour; Mohammad Hossein Saeidirad; Mohammad Hossein Aghkhani; Roghayeh pourbagher
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 ...
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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 petals. Because of the importance of saffron flower separation, a prototype device was constructed in this project for singulating and aligning of saffron flowers, prior to the cutting operation. This device can also be installed to work with other cutting and separating equipment and produce on an industrial scale. A pickup vacuum cylinder was used for singulating the flowers and an inclined V-shaped surface was employed for aligning of saffron flowers. The constructed apparatus was evaluated from the standpoint of singling efficiency and losses. For this purpose, three types of saffron flowers (buds, open short tail and long tail), three rotational speeds of pickup cylinder (6, 12 and 21.5 rpm), three levels of suction (30, 70 and 100 mm Hg), and four different inner diameters of finger’s nozzle (2, 3, 4 and 5 mm) were used with three replications. The results of analysis on the constructed device showed that the highest efficiency (75%) is observed for short tailopen saffron flowers with 5 mm inner diameter of sucking nozzles, suction of 100 mm Hg and the rotational speed of 6 rpm. To evaluate the performance of flower aligning, 100 saffron flowers with an average length of 5 cm were selected and tested with 5 replications. The average aligning with the correct direction obtained was equal to 84%.
Processing, food industry and biochemistry
Seid Meghdad Hashemi; Seid Mohamad Maassoumi; Hamid Reza Gasempour
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 ...
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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 antimicrobial activity of extracts of various parts such as cover of corm, corm, perianth and stigma of the variety of saffron (C. sativus var. Haussknechtii) on some pathogenic microorganisms (Bacillus cereus, Enterococcus faecalis, Escherichia coli , Pseudomonas fluorescens, Salmonella typhimurium, Staphylococcus aureus) extrusion. Plant specimens were collected from four different habitats of Kermanshah province and then were identified in the herbarium of Razi University. After preparing raw plant extract four different parts of the plants (cover of corm, corm, perianth, stigma) by soaking (maceration) were extracted. Microbial tests using minimum inhibitory concentration (MIC) of the broth micro-dilution method were determined. The results of analysis by statistical tests showed a significant correlation (001/0 <p) the increase in the concentration of alcoholic extracts there perianth saffron and inhibition zone diameter. Thus, Perianth methanol extract in Enterococcus (0/128) g ml, Salmonella and Staphylococcus (0/512) g ml has inhibitory effects against bacteria. Based on the findings of non-alcoholic extracts of different parts of a flower in this plant did not show antimicrobial properties. Thus perianth these wild saffron may be a good candidate for laboratory tests and isolation of active ingredients to achieve antimicrobial drugs, it is recommended.
Processing, food industry and biochemistry
Ali ArastehNodeh; hossein sahabi
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 ...
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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 and kept in plastic at room temperature. The prepared biomass was heated in a specified acidic solution for a predetermined time period in the autoclave. The influences of 3 major parameters including temperature, acid concentration and time on the produced fermentable sugar is investigated by the response surface method. According to previous studies, the levels for pretreatment were: temperature (116, 124, 132, and 140oC), process time (20, 30, 40, and 50 minute and sulfuric acid concentration (0, 1, 2, and 3%). To determine the type and quantity of products, the filtered solution was analyzed by HPLC and the results (glucose, xylose and furfural) were modeled by a quadratic equation. This model showed that glucose concentration was influenced by the quadratic power of acid concentration and time while xylose concentration was influenced by time and furfural depends on time alone. It may be concluded that high acid concentration, low temperature and medium time could produce maximum products (glucose and xylose) with minimum inhibitor (furfural).
Processing, food industry and biochemistry
Elham Azarpazhooh; Ahmad Ehtiati; Parvin Sharayei
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. ...
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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. Therefore the effects of reposition thickness, storage temperature and storage time of saffron flowers on its chemical parameters including crocin, safranal and picrocrocin values of saffron stigma and its microbial quality indicators including total count, coliform and mold contamination were modelled. This was done using multi-layer perceptron artificial neural network (ANN) and its structure and the learning parameters were optimized using genetic algorithm technique. The optimized MLP neural networkwas capable to predict the saffron quality characteristics during storage with coefficient of determinations higher than %94 and low error values (RMSE lower than 3.5 for all responses). The ANN model showed that reposition thickness has the lowest impact on chemical and microbial parameters deterioration while increasing storage temperature and time drastically increased loss of quality although the effect of storage time is lower than that of storage temperature. Overall, keeping fresh saffron flowers at a low temperature near zero degrees centigrade is necessary for maximum retention of valuable chemical compounds and minimum microbial contamination development during saffron flower storage for further processing.
Processing, food industry and biochemistry
Noraddin Hosseinpour azad; Ghorban Ali Nematzadeh; Giovanni Giuliano; Gholam Ali Ranjbar; Ahad Yamchi
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 ...
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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 in methanolic and chloroformic extracts of saffron stigmas during anthesis stage by LC-APCI-MS. Identification of cis and trans isomers of Crocin and Crocetin was done by three parameters such as mass spectra registered in the negative ion mode, retention time and absorption ratio related to each metabolites. The variability of these parameters made it possible to detect the Crocins isomer with regard to the attached position and the number of UDP- glucose and Gentiobiosyl molecules to Crocetin structure. Crocins was the mainly detected components as there are polar components that are classified in the carotenoeids groups and the strified form of Crocetin Glucose (β-D-Glucopyranosyl) and Gentiobiose (β-D-Glucopyranosyl-D-Glucose). Also doubly charged ions were found for trans-isomers of Crocin-4, due to the high symmetry of their molecules. Based on the data gathered, the applied chromatograph Machin in this project is accurate and it is most sensitive tools to investigate about plants’ natural components like saffron, also the used APCI-MS in negative ions mode is the most efficient method to distinguish different steric forms of Crocin based on the ion’s fragments related to united reduction of glycosyl and gentiobiosyl as well as molecular fractions.
Processing, food industry and biochemistry
Neda Hashemi; Hadiseh Rabiee; Hamid Tavakolipour; Samane Gazerani
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 ...
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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 both natural and synthetic sweeteners have been used in the formulation of food stuffs, deep concern is raised regarding safety aspects of synthetic ones. Stevia is a natural suitable sweetener that is currently being used as a substitute for sugar in many dietary and functional foods and drinks. In the present study the effect of using stevia sugar as a replacement for sucrose in the preparation of saffron beverages was investigated. Accordingly, saffron syrup was prepared with 5 treatments in which100%, 75%, 50%, 25% and 0% of stevia sugar replaced sucrose. Then, the physicochemical, rheological and sensory properties of saffron functional syrup were investigated. The results indicated that by increasing stevia brix level, density and viscosity increased but the syrups’ pH decreases. The best treatment was the sample containing 25% steviaand 75% sucrose that compared to other samples regarding sensory characteristics had a higher acceptance by consumer and regarding physicochemical and rheological characteristics more similar to the control sample.
Processing, food industry and biochemistry
Zahra Afraze; Marzieh Bolandi; Mehdi Khorshidi; Abdorreza Mohammadi Nafchi
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. ...
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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. Therefore, there is a need for more effective, less toxic and cost effective antioxidants derived from medicinal plants. Saffron petal is a rich plant source of polyphenolic compounds. Hence, this research was conducted for studying the antioxidant properties and phenolic compositions of saffron petal. In this study, saffron petal extraction was prepared by ethanol, methanol (30, 70 and 90%) and water. The phenolic compositions were determined using Folin-ciocalteau method. In next step, antioxidant activity evaluated using generates free radical of DPPH. The results showed that the type and contents of solvent significantly affect the phenolic values and antioxidant activity.Also there was a significant relation between phenolic compound content and radical scavenging activity. Moreover, the antioxidant activity and phenolic compound concentration were increased by increasing solvent concentration. Finally, it was concluded that the ethanol extract could be considered as a effective solvent for the maximum extraction of phenolic compounds and antioxidant activity.
Processing, food industry and biochemistry
Nasrin Moshtaghi; Elham Hamidi; Abdolreza Bagheri; Ahmad Sharifi; Abbas Hemati Kakhki
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 ...
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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 but they are not effective in some cases. In this research a novel molecular method based on ITS-2 marker is introduced. A common forward primer based on 5.8s rDNA for all plant frauds such as safflower, corn stigmas, pomegranate, turmeric and capsicum slices was designed then specific reverse primers based on ITS-2 for any frauds have been designed for polymerase chain reaction. Related ITS-2 bands were amplified in any adulterations in saffron. Specific primer for camel and cow meet fibers was designed based on cytochrome b gene and could amplified the related bands. Multiplex PCR with all of these primers could amplify all of the bands related to any adulterations. Furthermore, using 20% polyacrylamide gel lead to good segregation of bands. This method can be used successfully for detection of low percentage (1%) of fraudulent in saffron. So this marker can be used efficiently for detection of these frauds in commercial saffron.
Processing, food industry and biochemistry
Hamed Reza Beheshti; Javad Feizi; Mahnaz Zhiany Asgharzadeh; Somayeh Sadat Fakoor Janati
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 ...
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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 was performed at an emission wavelength of 445 nm and an excitation wavelength of 365 nm. Detection limits for AFB1, AFB2, AFG1 and AFG2 were 0.293, 0.08, 0.55, and 0.30 ng g-1, respectively. The percentage of Relative standard deviations for measuring aflatoxin is in the range of 1.33-5.10 % and the percentage of recovery is in the range of 94-67. Regarding The overall results of high-performance liquid chromatography applied in this experiment, we can realize that this method can be used for detection and measurement of different kinds of aflatoxins in saffron.
