ライフサイエンスコーパス: saffron

1 allowed calibration for the 'content of aged saffron'.

2 pepper, chili paprika, cinnamon, nutmeg and saffron).

3 dress the quality and authenticity issues of saffron.

4 hich was used to prepare mixtures with fresh saffron.

5 e determination of aroma-active compounds of saffron.

6 sible compound matches for peaks observed in saffron.

7 tal of 28 aroma compounds were identified in saffron.

8 hieve a representative aromatic extract from saffron.

9 and prediction of authentic and adulterated saffron.

10 on and geographical origin discrimination of saffron.

11 nce, and near-infrared spectra of category I saffron.

12 eatening food additive commonly used as fake saffron.

13 be present in Kosher and Halal foods such as saffron.

14 d with synthetic dyes to produce counterfeit saffron.

15 ethod for safranal quantity determination in saffron.

16 t and quantify safflower as an adulterant in saffron.

17 accurate tools were proposed to authenticate saffron.

18 enes during the development of the stigma in saffron.

19 vorably used to discriminate between Spanish saffron.

20 for the first time in the quality control of saffron.

21 in Spain of unknown origin, labeled Spanish saffron.

22 Saffron, a spice derived from Crocus sativus, which in I

23 Quality of saffron, a valuable food additive, could considerably af

24 differences in UPLC/MS profiles of different saffron accessions where oxo-hydroxy-undecenoic acid-O-h

25 iency of established methodologies to detect saffron adulteration with plant adulterants, the method

26 MR spectroscopy to be used for evaluation of saffron adulteration with Sudan dyes.

27 quality from its inferior grade i.e. Iranian saffron along with crocetin di-O-gentiobiosyl ester and

28 Freeze-dried saffron also exhibited highest DPPH radical scavenging c

29 applied for improved analytical accuracy of saffron analysis, by using retention indices in the two-

30 was employed for determining genuineness of saffron and detecting its common substitutes i.e. safflo

31 Authentic Greek saffron and four typical plant-derived materials utilise

32 a visualization tool for UPLC/MS dataset of saffron and its common substitutes i.e. safflower and ca

33 This confirms the safety of saffron and its parts for using in the development of su

34 Concentration of saffron and oil addition contributed to crocin release i

35 ars to be restricted to the stigma tissue in saffron and other Crocus species and was correlated with

36 ne vision technology for characterization of saffron and shows how it can be employed in practical us

37 inary study for the detection of adulterated saffron and the identification of the adulterant used by

38 A sample size of 30 g was used for saffron, and the values simulated with the MC method wer

39 analyzed, with particular attention paid to saffron apocarotenoid stability during processing and st

40 , named Tomaffron, accumulate high levels of saffron apocarotenoids despite the low substrate availab

41 ts the potential of Tomaffron for delivering saffron apocarotenoids in stable, ready-to-consume food

42 Additionally, those high levels of saffron apocarotenoids were obtained in fruit accumulati

43 est combination for obtaining high levels of saffron apocarotenoids without adverse effects on fruit

44 cleave zeaxanthin, the presumed precursor of saffron apocarotenoids, both in Escherichia coli and in

45 ansgenic tomato-based platform enriched with saffron apocarotenoids, has been processed into differen

46 products retained or increased the levels of saffron apocarotenoids, with crocin accumulation remaini

47 nt analysis applied to the UV-vis spectra of saffron aqueous extracts revealed a clear differentiatio

48 enoid-derived compound is characterised by a saffron aroma and is here reported in grape for the firs

49 The saffron aromatic extracts were obtained by four differen

50 presentation of small molecules contained in saffron as possible.

51 te classification techniques is proposed for saffron authentication and adulteration detection.

52 In this research, a new strategy of saffron authentication based on metabolic fingerprinting

53 rough the combined use of all three methods, saffron authentication can substantially improved.

54 roxy-undecenoic acid-O-hexoside was posed as saffron authentication marker and aided in discriminatio

55 70 nm) were posed as being discriminatory of saffron authenticity and suggestive it can replace UPLC/

56 antitative MALDI-MS/MS method used to assess saffron authenticity by direct analysis through the dete

57 ough the determination of picrocrocin as the saffron authenticity marker, and using curcumin as the n

58 method can give a preliminary indication of saffron authenticity, but used alone it is unable to qua

59 an authenticate the biological origin of the saffron, but here results may be misleading if auto-adul

60 te delivery system of bioactive compounds of saffron by protein-polysaccharide complex.

61 ntification of each Sudan dye in adulterated saffron can be utilised for quantitative (1)H NMR (qHNMR

62 ds determining the properties and quality of saffron can vary with the geographical origin and virus

63 thms can be made available for prediction of saffron characteristics such as color as well as for pro

64 There is a correlation between saffron color and its geographic location of production

65 remost parameters that define the quality of saffron (crocetin esters, picrocrocin and safranal); the

66 Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were eval

67 Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by gas chromat

68 ely 1.4 DNA copies) and 0.1% of safflower in saffron (Crocus sativus L.), respectively.

69 1 is a new glucosyltransferase isolated from saffron (Crocus sativus) that localizes to the cytoplasm

70 sis (PCA) revealed clear differences between saffron cultivated and packaged in Spain, protected desi

71 The differentiation of saffron cultivated in Sardinia from those produced in Ce

72 stigmas were collected from major different saffron cultivation areas of Iran and saffron quality wa

73 ocin, while safranal was most represented in saffron dried at 55 degrees C for 95min.

74 Saffron enrichment and oil addition slowed down the dige

75 O) microemulsions contain 5, and 10% aqueous saffron extract as a dispersed phase.

76 Saffron extract did not significantly affect the primary

77 aims to study the effect of the addition of saffron extract on fresh pasta in-vitro digestibility.

78 s who received oral administration of either saffron extract or a placebo for 6 wk.

79 Metabolomic analysis revealed that saffron extract significantly modulated N-acetyl-phenyla

80 Saffron extract supplementation do not affect subclinica

81 This study evaluated the efficacy of a 6-wk saffron extract supplementation on mood in healthy indiv

82 Nutritional interventions, such as saffron extract supplementation, may help modulate mood

83 he impact of storage on the qualities of the saffron extract were studied with HPLC-DAD-MS by exposin

84 formulated with different concentrations of saffron extracts (0.2 and 0.4 %w/w), cooked at two diffe

85 Crocins in commercial liquid saffron extracts (Saffr'activ(R)) were identified using

86 crude lycopene (CL), tomato powder (TP) and saffron extracts (SE) which are known for their high pho

87 antification of crocins in commercial liquid saffron extracts.

88 ght of each crocin, improved results for old saffron extracts.

89 cyanins of dry SF and floral bio-residues of saffron (FBR) and their kinetics at different temperatur

90 This study suggests that juices from saffron floral by-products could potentially be used to

91 Saffron flowers (SF) are natural sources of antioxidant

92 uantitatively the most dominant volatiles in saffron, followed by aldehydes and acids.

93 ration process is a prerequisite to preserve saffron for a long time.

94 e safranal content and the classification of saffron for commercial purposes.

95 ynthetic dyes are reported as adulterants in saffron for the first time.

96 ensitive and rapid tool in the fight against saffron fraud.

97 d could be viable for dealing with extensive saffron frauds at a minimum level of 20% (w/w).

98 The GC data for several samples of powdered saffron from different origins were compared to specific

99 -10-al as discriminatory volatile markers of saffron from its allied flowers, later found enriched in

100 urther identified as a marker to distinguish saffron from safflower, whereas calendula aroma was pred

101 composition results a promising indicator of saffron geographical origin.

102 .8 +/- 12.7 vs 44.6 +/- 11.4 for placebo and saffron group, respectively; time x treatment, P = 0.04)

103 that can overcome primary issues related to saffron growth.

104 3632 standard specifications for top-quality saffron guarantees good agricultural and post-harvest pr

105 Freeze-dried saffron had the lowest water activity (0.533), bulk dens

106 espite its massive demand the cultivation of saffron has dramatically decreased and grown in only a f

107 For this reason, the main compounds of saffron have been analyzed under two different dehydrati

108 ived materials utilised as bulking agents in saffron, i.e., Crocus sativus stamens, safflower, turmer

109 stuffs such as fake saffron, saffron tea and saffron ice cream samples.

110 to screen for the presence of lower quality saffron in a commercial product in a few minutes.

111 ensor, we tested fresh and artificially aged saffron in powder form.

112 of five common plant-derived adulterants of saffron including safflower, saffron style, calendula, r

113 Saffron is a highly adulterated spice due to its limited

114 Saffron is a spice revered for its unique flavor and hea

115 Among spices, Saffron is among the most extensively interrogated for p

116 Saffron is an environment-sensitive crop that is affecte

117 Saffron is appreciated by its colour, taste, and aroma.

118 ng of the synthetic dyes used in counterfeit saffron is essential because some dyes are not safe for

119 Crocus sativus (Iridaceae) or saffron is important for its flavoring properties in the

120 Therefore, the demand for saffron is increasing globally day by day.

121 Saffron is one of the oldest and most expensive spices,

122 Saffron is the world's most expensive and legendary crop

123 arkers as a result of a metabolomic study of saffron (kaempferol 3-O-glucoside, kaempferol 3-O-sophor

124 presence of two major flavonoid compounds in saffron: kaempferol-3-O-beta-D-glucopyranosyl-(1-2)-beta

125 considering their infection status with the Saffron latent virus (SaLV).

126 confirmed that these products replicated the saffron-like flavor.

127 over the pure GC elution and IMS profiles of saffron metabolites.

128 Real saffron must meet the quality requirements set to FDA or

129 ained by SAFE was the most representative of saffron odour.

130 and aided in discrimination between Spanish saffron of high quality from its inferior grade i.e. Ira

131 We then used the results to distinguish saffron of the two considered origins.

132 measurements, this study analyzed samples of saffron originating from two distinct geographical regio

133 , protected designation of origin (PDO), and saffron packaged in Spain of unknown origin, labeled Spa

134 Co-assembly of saffron petal anthocyanin (SPA) with hydrophobic curcumi

135 Non-saffron plant material is coloured with synthetic dyes t

136 Using HPLC-DAD we analyzed saffron plants grown at various conditions (considering

137 extract can rival TBHQ in edible oils, while saffron pollen encapsulation offers controlled-release a

138 mented pomegranate peel extract (FE) and its saffron pollen-encapsulated form (EFE) under real-use ox

139 and corms, and then for solving the issue of saffron possible falsification and toxicity.

140 sensor in assessing tartrazine in different saffron powder and packed juice samples suggests that it

141 ing to crocetin selective concentration from saffron powder aqueous solutions.

142 nt a good mean to provide pure crocetin from saffron powder, preserving in the meantime its chemical

143 core that sensing autofluorescence of traded saffron presents an innovative quality diagnostic approa

144 ions on the secondary metabolite contents of saffron produced in the area of Cascia, in central Italy

145 t the proposed system is capable to maximize saffron production in the greenhouse by controlling envi

146 ivariate data analysis for quantification of saffron properties.

147 effectively maps the spatial distribution of saffron purity in powder mixtures with predictive perfor

148 uld be properly used for characterization of saffron quality and freshness.

149 it the most effective method for preserving saffron quality at -80 degrees C for 44 h.

150 Saffron quality characterization is an important issue i

151 d the method to be specific and suitable for saffron quality control.

152 Accordingly, the saffron quality from different areas of Iran was evaluat

153 ferent saffron cultivation areas of Iran and saffron quality was estimated.

154 fic and useful for commercial comparisons of saffron quality.

155 tion (HPLC-DAD) methods were used to analyze saffron quality.

156 on and confirmation of colchicine absence in saffron raw materials are important for further herbal d

157 Saffron's quality depends on the concentration of second

158 trazine detection in foodstuffs such as fake saffron, saffron tea and saffron ice cream samples.

159 Different aliquots of the same saffron sample were subjected to various dehydration con

160 accurately identify the site of origin of a saffron sample.

161 essfully validated and applied to commercial saffron samples (stigmas, powders and seasonings).

162 have been recommended for authentication of Saffron samples and for detection of adulterants for cod

163 In the present study, 104 commercial saffron samples from 16 countries were screened, and 20

164 Saffron samples from Italy and Iran were analyzed for th

165 Iranian saffron samples from seven important areas were analyzed

166 C data related to the crocin fractions in 48 saffron samples from Western Macedonia (Greece) and 48 s

167 severe validation conditions (30% and 50% of saffron samples in the evaluation set), correct predicti

168 We investigated 81 saffron samples produced in L'Aquila, Citta della Pieve,

169 One hundred and forty-four Italian saffron samples produced in the years from 2009 to 2015

170 Applying these to spectra of saffron samples purchased from the online marketplace, i

171 The aroma strength of saffron samples quantitated by GC and the specific absor

172 After 4min, the saffron samples treated with Ar/20% O2 had blackened and

173 First, authentication of one-hundred saffron samples was examined by principal component anal

174 The saffron samples were assigned to their seven geographica

175 r to compare spectra in pseudo-absorbance of Saffron samples with different geographical origins thro

176 a boundary between authentic and adulterated saffron samples.

177 -infected (SaLV(+)) and uninfected (SaLV(-)) saffron samples.

178 tion for quality evaluation of 36 commercial saffron samples.

179 cation and adulteration detection of Iranian saffron samples.

180 According to this process, saffron shows differences in the main compounds responsi

181 Saffron spice (Crocus sativus L.) is highly valued for i

182 ectroscopy was used to analyse extracts from saffron spice and a range of potential adulterants and m

183 Crocus sativus stigmas are the source of the saffron spice and accumulate the apocarotenoids crocetin

184 Saffron spice owes its commercial appreciation to its sp

185 The saffron spice owes its red color to crocins, a complex m

186 For every kilogram of saffron spice produced, about 63 kg of floral bio-residu

187 amounts of floral bio-residues are wasted in saffron spice production, which need to be stabilized be

188 Crocin, a component of saffron spice, is known to have an anticancer activity.

189 Moreover, saffron spices cultivated in Sardinia and Central Italy

190 27 Saffron spices produced in three Italian regions, Abruzz

191 Hematoxylin Phloxin Saffron staining and vimentin immunostaining were perfor

192 In HOLE anterior mitral leaflet, saffron-staining collagen (Movat) decreased, consistent

193 Fe(3)O(4)-saffron stamen sporopollenin/graphene oxide (Fe(3)O(4)-S

194 eq datasets of three developmental stages of saffron stigma allowed the determination of alternative

195 e main properties, in the span of 2014-2016, saffron stigmas were collected from major different saff

196 acuum drying (VD) and cabinet drying (CD) on saffron stigmas.

197 Saffron, stigmas of Crocus sativus, is one of the most p

198 IoT) have been used to enhance the growth of saffron still, there is a dire need for a system that ca

199 adulterants of saffron including safflower, saffron style, calendula, rubia and turmeric were invest

200 four common plant-derived adulterants (i.e., saffron style, calendula, safflower, and rubia).

201 etection in foodstuffs such as fake saffron, saffron tea and saffron ice cream samples.

202 R technique to the quality control of traded saffron that suffers various types of fraud or mislabell

203 Saffron, the dried red stigmas of Crocus sativus L., is

204 preprocessing strategy for image analysis of saffron thin layer chromatographic (TLC) patterns was in

205 was developed to assess the authenticity of saffron through the analysis of a group of kaempferol de

206 nique to obtain the chemical fingerprints of saffron TLC images.

207 inity effect, as a cultivation parameter, on saffron TLC patterns.

208 apocarotenoid products in the adaptation of saffron to environmental stresses.

209 that can be applied to several posts of the saffron trade chain to specifically detect adulteration

210 t research, chemical characterization of six saffron trims, namely Sargol, Negin, Pushal, Bunch, Styl

211 Italian saffron turned out to be richer in total crocins and saf

212 In saffron, two CCD4 genes have been previously isolated fr

213 We attempted geographical classification of saffron using UV-visible spectroscopy, conventionally ad

214 ) was applied to isolation and enrichment of saffron volatiles.

215 Saffron was abundant in flavonol-O-glycosides and crocet

216 The quality of saffron was assessed by ultraviolet-visible spectroscopy

217 Fresh saffron was stored under selected conditions (25 and 40

218 plasma on crocin esters and volatile oils of saffron was studied for the first time.

219 The extracted components of the saffron were separated and determined by gas chromatogra

220 n the range of 0.1-20% (w/w) of safflower in saffron, which was successfully validated and applied to

221 s permitted us to identify the two groups of saffron with confidence and to accurately identify the s

222 as also studied as an adulteration marker of saffron with gardenia.

223 o identify and determine the adulteration of saffron with Sudan I-IV dyes.

224 markers for freshly dried versus long-stored saffron, with ketoisophorone as freshness marker versus