| dc.contributor.author |
Kanakis, CD |
en |
| dc.contributor.author |
Daferera, DJ |
en |
| dc.contributor.author |
Tarantilis, PA |
en |
| dc.contributor.author |
Polissiou, MG |
en |
| dc.date.accessioned |
2014-06-06T06:46:05Z |
|
| dc.date.available |
2014-06-06T06:46:05Z |
|
| dc.date.issued |
2004 |
en |
| dc.identifier.issn |
00218561 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1021/jf049808j |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2785 |
|
| dc.subject |
Freeze-drying |
en |
| dc.subject |
GC-MS |
en |
| dc.subject |
HTCC |
en |
| dc.subject |
Quantitative analysis |
en |
| dc.subject |
Saffron |
en |
| dc.subject |
Safranal |
en |
| dc.subject |
Ultrasound extraction |
en |
| dc.subject.other |
4 hydroxy 2,6,6 trimethyl 1 cyclohexene 1 carboxaldehyde |
en |
| dc.subject.other |
aldehyde derivative |
en |
| dc.subject.other |
essential oil |
en |
| dc.subject.other |
safranal |
en |
| dc.subject.other |
unclassified drug |
en |
| dc.subject.other |
volatile agent |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
Crocus |
en |
| dc.subject.other |
extraction |
en |
| dc.subject.other |
food analysis |
en |
| dc.subject.other |
freeze drying |
en |
| dc.subject.other |
gas chromatography |
en |
| dc.subject.other |
mass spectrometry |
en |
| dc.subject.other |
phytochemistry |
en |
| dc.subject.other |
qualitative analysis |
en |
| dc.subject.other |
quantitative analysis |
en |
| dc.subject.other |
saffron |
en |
| dc.subject.other |
spice |
en |
| dc.subject.other |
ultrasound |
en |
| dc.subject.other |
Chromatography, Gas |
en |
| dc.subject.other |
Crocus |
en |
| dc.subject.other |
Cyclohexanes |
en |
| dc.subject.other |
Cyclohexenes |
en |
| dc.subject.other |
Gas Chromatography-Mass Spectrometry |
en |
| dc.subject.other |
Greece |
en |
| dc.subject.other |
Terpenes |
en |
| dc.subject.other |
Volatilization |
en |
| dc.subject.other |
Crocus |
en |
| dc.title |
Qualitative determination of volatile compounds and quantitative evaluation of safranal and 4-hydroxy-2,6,6-trimethyl-cyclohexene-1-carboxaldehyde (HTCC) in Greek saffron |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1021/jf049808j |
en |
| heal.publicationDate |
2004 |
en |
| heal.abstract |
Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde) is the main component of saffron's essential oil. It was obtained using microsimultaneous hydro distillation-extraction (MSDE) and by ultrasound-assisted extraction (USE), which is a mild method. 4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1- carboxaldehyde (HTCC) is a precursor of safranal and was obtained in considerable amounts only by USE. Five C 13-norisoprenoids were found in saffron for the first time. Using a gas chromatography technique, safranal and HTCC were quantified from Greek saffron samples. The quantity of safranal isolated by MSDE ranged between 288.1 and 687.9 mg/100 g of saffron, whereas in the case of USE safranal and HTCC ranged between 40.7 and 647.7 mg/100 g of saffron and between 41.7 and 397.7 mg/100 g of saffron, respectively. Freeze-drying was also tested as an alternative drying method. Over years of storage at 4 °C the quantity of safranal remained mostly constant while the quantity of HTCC decreased over the same periods. |
en |
| heal.journalName |
Journal of Agricultural and Food Chemistry |
en |
| dc.identifier.issue |
14 |
en |
| dc.identifier.volume |
52 |
en |
| dc.identifier.doi |
10.1021/jf049808j |
en |
| dc.identifier.spage |
4515 |
en |
| dc.identifier.epage |
4521 |
en |