Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye

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dc.authorid0000-0001-9783-691X
dc.contributor.authorAmanpour, Armin
dc.contributor.authorSoltani, Mostafa
dc.contributor.authorLipan, Leontina
dc.contributor.authorGarcia Garví, Jose Miguel
dc.contributor.authorHernández García, Francisca
dc.contributor.authorCarbonell Barrachina, Ángel A.
dc.contributor.authorNadal, Esther Sendra
dc.date.accessioned2024-09-19T11:39:10Z
dc.date.available2024-09-19T11:39:10Z
dc.date.issued2024
dc.departmentİstanbul Medipol Üniversitesi, Güzel Sanatlar Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractBACKGROUND: Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared. RESULTS: Significant differences were observed between anthocyanins, volatile compounds, fatty acids, total phenolic content, and antioxidant activity of saffron samples (P < 0.05). Besides, significant differences in color parameters were observed. Moreover, a total of 13 volatile compounds were identified in the saffron samples using. headspace–solid-phase microextraction–gas chromatography–mass spectrometry, safranal and ?-isophorone being the two predominant aroma compounds. Regarding fatty acids, significant differences were seen in the fatty acid profiles of saffron samples (P < 0.05), while linoleic acid was the most concentrated fatty acid. In terms of sensory properties, different concentrations of safranal, ?-isophorone and 4-ketoisophorone may lead to significant differences in the odor and taste attributes of saffron samples (P < 0.05). CONCLUSION: Changes in corm origin along with climate and agricultural conditions may affect the quality characteristics of saffron cultivated in different geographical areas to a significant degree. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
dc.description.sponsorshipMCIN/AEI; ERDF A way of making Europe; Generalitat Valenciana, Conselleria de Innovacion, Universidades, Ciencia y Sociedad Digital project; Ministerio de Universidades; Europe Union-Next Generation EUen_US
dc.identifier.citationAmanpour, A., Soltani, M., Lipan, L., Garcia Garví, J. M., Hernández García, F., Carbonell Barrachina, Á. A. ... Nadal, E. S. (2024). Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye. Journal of the Science of Food and Agriculture, 104(12), 7580-7591. http://dx.doi.org/10.1002/jsfa.13594
dc.identifier.doi10.1002/jsfa.13594
dc.identifier.endpage7591
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue12
dc.identifier.pmid38775283
dc.identifier.scopus2-s2.0-85193827032
dc.identifier.scopusqualityQ1
dc.identifier.startpage7580
dc.identifier.urihttp://dx.doi.org/10.1002/jsfa.13594
dc.identifier.urihttps://hdl.handle.net/20.500.12511/12813
dc.identifier.volume104
dc.identifier.wos001228915200001en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorAmanpour, Armin
dc.language.isoen
dc.relation.ecinfo:eu-repo/grantAgreement/EC/FP7/AICO/2021/326
dc.relation.ecinfo:eu-repo/grantAgreement/EC/FP7/EQC2018-004170-P
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsAttribution 4.0 International*
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subjectAnthocyanins
dc.subjectAntioxidant Activity
dc.subjectColor Parameters
dc.subjectSaffron
dc.subjectSensory Properties
dc.subjectVolatile Profile
dc.titleComparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye
dc.typeArticle

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