Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

• DOI: 10.1080/10942912.2017.1311341
• Publication Date: 2017-03-29T02:50:47Z
• Authors: M. Kosar; B. Demirci; F. Goger; I. Kara; K.H.C. Baser
• Keywords: ABTS; Safranal; Steam distillation

Oven dried cut stigmas of Crocus sativus L. cultivated in Eskisehir and Safranbolu regions Turkey were subjected to micro distillation extract steam volatiles. They then analysed by Gas Chromatography Chromatography/Mass Spectrometry, simultaneously. The colour compounds extracted with 80% methanol High Pressure Liquid HPLC/DAD HPLC/MS/MS. activities the extracts saffron against 2,2ʹ-azinobis-3-ethylbenzothiazoline-6-sulphonic acid free radical (ABTS●+) investigated using on-line (HPLC-ABTS●+) off-line methods. Safranal (62.1 49.3%) α-isophorone (10.0 16.3%) found as characteristic aromatic volatiles samples, respectively. Crude showed high total antioxidant activity ABTS●+ radical.