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Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.)

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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


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