| dc.contributor.author |
Maggi, L |
en |
| dc.contributor.author |
Sanchez, AM |
en |
| dc.contributor.author |
Carmona, M |
en |
| dc.contributor.author |
Kanakis, CD |
en |
| dc.contributor.author |
Anastasaki, E |
en |
| dc.contributor.author |
Tarantilis, PA |
en |
| dc.contributor.author |
Polissiou, MG |
en |
| dc.contributor.author |
Alonso, GL |
en |
| dc.date.accessioned |
2014-06-06T06:51:26Z |
|
| dc.date.available |
2014-06-06T06:51:26Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2011.01.028 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5513 |
|
| dc.subject |
Aroma |
en |
| dc.subject |
Crocus sativus L. |
en |
| dc.subject |
Gas-chromatography |
en |
| dc.subject |
Saffron |
en |
| dc.subject |
Safranal |
en |
| dc.subject |
UV-Vis spectrophotometry |
en |
| dc.subject.other |
Aroma |
en |
| dc.subject.other |
Crocus sativus L. |
en |
| dc.subject.other |
Saffron |
en |
| dc.subject.other |
Safranal |
en |
| dc.subject.other |
UV-Vis spectrophotometry |
en |
| dc.subject.other |
Chlorine compounds |
en |
| dc.subject.other |
Ethers |
en |
| dc.subject.other |
Food additives |
en |
| dc.subject.other |
Gas chromatography |
en |
| dc.subject.other |
Hexane |
en |
| dc.subject.other |
Organic solvents |
en |
| dc.subject.other |
Solvent extraction |
en |
| dc.subject.other |
Spectrophotometry |
en |
| dc.subject.other |
Ultrasonic applications |
en |
| dc.subject.other |
Quality control |
en |
| dc.subject.other |
chloroform |
en |
| dc.subject.other |
Crocus sativus extract |
en |
| dc.subject.other |
ether |
en |
| dc.subject.other |
hexane |
en |
| dc.subject.other |
organic solvent |
en |
| dc.subject.other |
safranal |
en |
| dc.subject.other |
unclassified drug |
en |
| dc.subject.other |
accuracy |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
convalescence |
en |
| dc.subject.other |
crocus sativus |
en |
| dc.subject.other |
higher plant |
en |
| dc.subject.other |
limit of detection |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
quality control |
en |
| dc.subject.other |
solvent extraction |
en |
| dc.subject.other |
spice |
en |
| dc.subject.other |
ultraviolet spectrophotometry |
en |
| dc.subject.other |
Crocus sativus |
en |
| dc.title |
Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.) |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2011.01.028 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
A method to determine safranal content based on non-polar solvent extraction followed by UV-Vis analysis available in the industry for quality control of saffron spice has been studied. Ultrasound-assisted extraction of safranal was carried out and optimised with respect to the solvent: diethyl ether, hexane and chloroform; the time of extraction; and the concentration of saffron in each organic solvent. Best extraction conditions were obtained when 20 g L-1 of saffron was extracted with chloroform for 15 min. Intra-laboratory validation of the optimised conditions and analysis by UV-Vis spectrophotometry showed satisfactory results in linearity, repeatability, intermediate precision and recovery. The limit of detection was 1 mg safranal kg-1 saffron and the limit of quantification was 3 mg safranal kg-1 saffron. © 2011 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
127 |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2011.01.028 |
en |
| dc.identifier.spage |
369 |
en |
| dc.identifier.epage |
373 |
en |