EFFECTS OF POST-HARVEST PROCESSING ON FATTY ACID COMPOSITION OF SAFFRON (CROCUS SATIVUS L.)

Arapcheska, Mila and Tuteska, Jovanka and Hajrulai-Musliu, Zehra and Uzunov, Risto (2017) EFFECTS OF POST-HARVEST PROCESSING ON FATTY ACID COMPOSITION OF SAFFRON (CROCUS SATIVUS L.). In: VIII International Scientific Agriculture Symposium “AGROSYM 2017”, October 05 - 08, 2017, Jahorina, Bosnia and Herzegovina.

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Official URL: http://agrosym.ues.rs.ba/index.php/en/

Abstract

Saffron is the most expensive spice in the world. It is made from the dried stigmas of the saffron flowers (Crocus sativus L.), and is widely used in food and pharmaceutical industries. During the last decades chemical composition of saffron is subject of increased interest of research. Post-harvest processing has a considerable influence on chemical composition of saffron. Different treatments used for draying of stigmas have different impact on chemical composition of saffron. The aim of this study was to analyze the influence of different draying treatments which involve different temperature, with or without air flow on fatty acid composition of saffron. Saffron samples produced with different draying treatments were taken from markets in Hungary, Greece and Spain. Fatty acid composition was analyzed using Agilent 7890 gas chromatograph with a flame ionization detector. Reliability and accuracy of the analytical method for the detection of fatty acids was ensured by use of the certified reference matrix consisted of mixture of 37 FAME standards (Supelco 37 Component FAME mix, Sigma-Aldrich). The content of the particular component was expressed as percentage from the sum of all analyzed fatty acids. According to the obtained results from analysis of fatty acid profile of saffron samples it was noted that saturated fatty acid in highest content were present in Hungarian samples [31.69% more than Greek, and 49.15% more than Spanish samples(p<0,05)]. The post-harvest processing such as draying treatment is very important step which determines stability, quality, and economical value of the saffron.

Item Type: Conference or Workshop Item (Poster)
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology
Scientific Fields (Frascati) > Natural sciences > Biological sciences
Scientific Fields (Frascati) > Natural sciences > Chemical sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Mr Blagojce Najdovski
Date Deposited: 19 Feb 2019 11:10
Last Modified: 19 Feb 2019 11:10
URI: http://eprints.uklo.edu.mk/id/eprint/1707

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