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|Title:||Picrocrocin kinetics in aqueous saffron spice extracts (Crocus sativus L.) upon thermal treatment|
|Authors:||Sánchez, Ana; Carmona, Manuel; Jarén-Galán, Manuel; Mínguez Mosquera, María Isabel; Alonso, Gonzalo L.|
Saffron (Crocus sativus L.)
|Publisher:||American Chemical Society|
|Citation:||Journal of Agricultural and Food Chemistry 59(1): 249-255 (2011)|
|Abstract:||The kinetics of picrocrocin degradation in aqueous extracts of saffron upon thermal treatment from 5 to 70 °C have been studied, together with the degradation of purified picrocrocin in water at 100 °C. The best fits to experimental data were found for a second-order kinetics model. Picrocrocin showed high stability with half-life periods (t1/2) ranging from >3400 h at 5 °C in saffron extracts to 9 h in the experiments with purified picrocrocin at 100 °C. In saffron extracts, the evolution of the rate constant (k) with temperature showed maximum values at 35 °C, and filtration of the extracts contributed to picrocrocin stability. In the case of purified picrocrocin, the generation of safranal in the first 5 h (yield up to 7.4%) was confirmed. Spectrometric parameters used in saffron quality control (E1cm1% 257 nm and Δpic) were not appropriate for documenting the evolution of picrocrocin. © 2010 American Chemical Society.|
|Appears in Collections:||(IG) Artículos|
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