Document Type : Research Paper
Authors
1 Assistant professor, Department of food safety and quality control, Research institute of food science and technology (RIFST), Mashhad, Iran
2 Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
3 Senior Lecturer in Food Industry
4 M.Sc. Graduate of Analytical Chemistry, Payam Noor University, Mashhad,
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 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.
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