A5061051488- Saffron Plant Research Studies
- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Flavonoids in Medical Research
- Dye analysis and toxicity
- Phytochemical and Pharmacological Studies
- Biochemical and biochemical processes
- Essential Oils and Antimicrobial Activity
- Soil and Environmental Studies
- Spectroscopy and Chemometric Analyses
- Free Radicals and Antioxidants
- Edible Oils Quality and Analysis
- Plant biochemistry and biosynthesis
- Bee Products Chemical Analysis
- Agriculture and Biological Studies
- Botanical Research and Applications
- Phytochemistry and Biological Activities
- Biochemical Analysis and Sensing Techniques
- Analytical Chemistry and Chromatography
- Wine Industry and Tourism
- Advanced Chemical Sensor Technologies
- Plant Physiology and Cultivation Studies
- Molecular spectroscopy and chirality
- Biomedical Research and Pathophysiology
University of Castilla-La Mancha
2015-2024
Universidad de Oviedo
2013-2017
Centro de Investigaciones Energéticas, Medioambientales y Tecnológicas
2012
ArcelorMittal (Luxembourg)
2009
Aristotle University of Thessaloniki
2005-2008
Universidad Autónoma de Madrid
2008
Universitat Politècnica de València
2008
Extracts of saffron (Crocus sativus L.) have been reported to inhibit cell growth human tumor cells. In order study the cytotoxic effect characteristic compounds spice, we isolated crocin, crocetin, picrocrocin and safranal. Doses inducing 50% inhibition (LD50) on HeLa cells were 2.3 mg/ml for an ethanolic extract dry stigmas, 3 mM 0.8 safranal picrocrocin. Crocetin did not show effect. Cells treated with crocin exhibited wide cytoplasmic vacuole-like areas, reduced cytoplasm, shrinkage...
Crocetin esters present in saffron (Crocus sativus L.) stigmas and Gardenia jasminoides Ellis fruit are the compounds responsible for their color. Of fifteen crocetin identified this study, five new were tentatively identified: trans cis isomers of (β-d-triglucoside)-(β-d-gentibiosyl) ester, (β-d-neapolitanose)-(β-d-glucosyl) (β-d-neapolitanose)-(β-d-gentibiosyl) ester. The most relevant differences between both species a low content (β-d-glucosyl)-(β-d-gentibiosyl) absence di-(β-d-glucosyl)...
Crocus sativus L. extracts (saffron) are rich in carotenoids. Preclinical studies have shown that dietary intake of carotenoids has antitumor effects suggesting their potential preventive and/or therapeutic roles. We recently reported saffron (SE) and crocin (CR) exhibit anticancer activity by promoting cell cycle arrest prostate cancer (PCa) cells. It also been demonstrated crocetin esters produced after SE gastrointestinal digestion CR hydrolysis. The aim the present report was to...
The aim of this work was to propose a high-performance liquid chromatography with diode array detection (HPLC-DAD) method for determining the three main compounds responsible quality saffron (crocetin esters, picrocrocin, and safranal) by preparing an aqueous extract according ISO 3632 standard solve difficulty that has aroma taste determination ultraviolet-visible spectroscopy. Toward aim, laboratory-isolated safranal purity ≥ 88%, trans-crocetin di(β-D-gentiobiosyl) ester (trans-4-GG)...
Near-infrared reflectance spectroscopy has been applied for the first time to saffron spice determine chemical composition and geographical origin of 111 samples from there main producers' countries: Iran, Greece, Spain. The validation procedures with results obtained by UV−vis HPLC-DAD measurements demonstrated that this technique is appropriate following parameters: moisture volatile content, coloring strength, (250 nm), (330 established on ISO 3632 Technical Specification Normative used...
Abstract In this work, oil obtained from seeds of different red grape varieties, grown in the Autonomous Regions Castilla‐La Mancha and Murcia (Spain), was characterized by determining physicochemical sensory quality parameters, stability, composition fatty acids sterols. The parameters (free acidity, peroxide index, K 270 wax) scored high (meaning low quality) compared with virgin olive oils, while negative attributes stood out over positive ones. Therefore, not considered suitable for...
Abstract: Large amounts of floral bio‐residues (92.6 g per 100 flowers) are generated and wasted in the production saffron ( Crocus sativus ) spice. Progress mechanization crop offer opportunity to expand uses C. flowers, beyond spice (dried stigmas). The antioxidant potential flowers saffron, their separate parts (tepals, stamens, styles, stigmas) were evaluated by 4 vitro assays: lipid peroxidation, deoxyribose assay, Rancimat test, Trolox equivalent capacity. Phenolic content crocetin...
Vine-shoots are an important waste in all viticulture areas that should be re-used with innovative applications. The aim of this work was to produce Airén vine-shoot aqueous extracts by four solid–liquid extraction techniques such as conventional (CSLE), dynamic (SLDE-Naviglio), microwave (ME), and pressurized solvent (PSE). Their chemical composition studied terms phenolic, volatile, mineral compounds. highest concentrated corresponded CSLE SLDE-Naviglio, independent the conditions tested....
A dehydration postharvesting treatment is necessary to convert Crocus sativus L. stigmas into saffron spice. Three different treatments were evaluated: at room temperature; with hot air temperatures (70, 90, and 110 °C); following traditional processing in Castille−La Mancha (Spain) three heating sources (vineshoot charcoal, gas cooker, electric coil). The time (between 28 55 min) mean temperature 54 83 °C) conditions for established the first time. highest coloring strength was obtained...
The stir bar sorptive extraction (SBSE) technique is used to determine volatile constituents in Monastrell grapes. method proposed involves a maceration step lasting 2 h and sorption time of 6 h. coefficients variation obtained were <4% the case compounds <2% for internal standard. behavior volatiles during grape ripening was studied, 34 determined, among which geranyl acetone, butyrate, farnesol, bicycloterpene, tentatively identified as 6-methylene[3.1.0]byciclohexane, recorded first this...
ABSTRACT A method for simultaneous identification and quantification of crocins picrocrocin by HPLC‐DAD in aqueous extracts saffron spice was used. The coefficients variation obtained were lower than 10% a majority the picrocrocin. These substances are not found as standard compounds, this reason it necessary to obtain response factor each compound collecting fractions chromatographic peak using molar absorpitivity. This can be used only determination but also adulteration detection with...
Abstract BACKGROUND: Saffron ( Crocus sativus L.) is one of the most valuable spices and nowadays its main use as a foodstuff. Numerous papers have been published on saffron aroma volatile content, but nothing has written about quality samples available market to consumers. The aim this study was analyse compare 418 commercial belonging different ISO categories. Ultrasound‐assisted extraction (USAE) with an organic solvent dynamic headspace desorption (DHD) followed by gas...