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Abstract
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Article Information:
Determination of Chemical Characteristics of Saffron in Different Area of Iran
Mohammad Jouki, Naimeh Khazaei, Hamid Tavakolipour, Saeed Rajabifar, Farahnaz MotamediSedeh and Ahmad Kalbasi
Corresponding Author: Mohammad Jouki
Submitted: 2011 November, 10
Accepted: 2011 December, 09
Published: 2012 January, 20 |
Abstract:
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In this research, saffron samples collected from 11 regions of Khorasan-Iran and chemical
characteristics of them such as color, flavor and aroma were studied. Chemical characteristics of saffron
(Crocus sativus L.) were determined by spectrophotometric device Using 255, 325 and 440 nm wavelength for
three components, picrocrocin, safranal and croicn which are responsible for flavor, aroma and color parameters
respectively. Spectrophotometric analysis showed that maximum absorption were 1/928 and 2/760 for
pricrocrocin and crocin respectively for samples which are collected in TorbateHeydariyeh county and
maximum absorption for safranal was 1/008 for samples which are collected in sheshtamad.
Key words: Crocin, khorasan, picrocrcin, saffron, safranal, spetrophotometry,
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Cite this Reference:
Mohammad Jouki, Naimeh Khazaei, Hamid Tavakolipour, Saeed Rajabifar, Farahnaz MotamediSedeh and Ahmad Kalbasi, . Determination of Chemical Characteristics of Saffron in Different Area of Iran. Current Research Journal of Biological Sciences, (1): 71-74.
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ISSN (Online): 2041-0778
ISSN (Print): 2041-076X |
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