Chemical Investigation of Gamma-Irradiated Saffron (<i>Crocus sativus</i> L.)
A. V. Zareena, Prasad S. Variyar, Achyut S. Gholap, D.R. Bongirwar
Journal of Agricultural and Food Chemistry
Abstract
Changes in aroma and coloring properties of saffron (Crocus sativus) after gamma-irradiation at doses of 2.5 and 5 kGy (necessary for microbial decontamination) were investigated. The volatile essential oil constituents responsible for aroma of the spice were isolated by steam distillation and then subsequently analyzed by gas chromatography/mass spectrometry (GC/MS). No significant qualitative changes were observed in these constituents upon irradiation, although a trained sensory panel could detect slight quality deterioration at a dose of 5 kGy. Carotene glucosides that impart color to the spice were isolated by solvent extraction and then subjected to thin-layer chromatography and high-performance liquid chromatography (HPLC). Fractionation of the above pigments into aglycon and glucosides was achieved by using ethyl acetate and n-butanol, respectively. Analysis of these fractions by HPLC revealed a decrease in glucosides and an increase in aglycon content in irradiated samples. The possibility of degradation of pigments during gamma irradiation is discussed.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
gamma-irradiation decreases glucosides content
“Analysis of these fractions by HPLC revealed a decrease in glucosides and an increase in aglycon content in irradiated samples.”
gamma-irradiation does not significantly change volatile essential oil constituents
“No significant qualitative changes were observed in these constituents upon irradiation, although a trained sensory panel could detect slight quality deterioration at a dose of 5 kGy.”
gamma-irradiation affects aroma and coloring properties of saffron
“Changes in aroma and coloring properties of saffron (Crocus sativus) after gamma-irradiation at doses of 2.5 and 5 kGy (necessary for microbial decontamination) were investigated.”