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)...

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...

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...

The aim of this work was the development multivariate models able to determine content main crocetin esters and picrocrocin from spectrophotometric data that could be used for routine quality control saffron. These compounds were determined with HPLC in Spanish saffron, their absorbance spectra 190 700 nm simultaneously monitored. Partial least-squares regression (PLSR) have been obtained applied determination individual esters, sum picrocrocin. A modification Kennard−Stone algorithm divide...

Vine-shoots post-pruning storage time revealed an important stilbenes accumulation, but there are no studies with other minor metabolites. For this reason, the evolution of non-volatile phenolic and volatile compounds two vine-shoot cultivars (Airén Cencibel) after 1, 3 6 months was studied. Significant differences among were observed, making a total average content 2 g/kg in Airén 1.6 Cencibel, being fraction most abundant. The highest accumulation observed storage. Especially significant...

The use of aromatic plant extracts as ingredients may be compromised owing to low transference and activity lack in food matrixes compared with vitro trials. Rosemary essential oil (REO) was added sheep milk study the its compounds during cheese-making process determine how cheese antimicrobial is modified.The volatile characterization dairy samples performed using headspace stir bar sorptive extraction coupled gas chromatography/mass spectrometry (HS-SBSE/GC/MS) so that fat matrix...

Abstract Microwave-assisted extraction (MAE) was investigated for recovering of total phenolic compounds from dried waste grape skins using a domestic microwave oven. Influence vessel geometry, irradiation cycles, power and time investigated. The results in terms phenolics yield, antioxidant capacity energy consumption were compared with reference solid–liquid (SLE) carried out 2 h at 60°C. Equivalent yield as SLE achieved MAE 1,033 sec (corresponding to 83 900 W, 83% saving 70% energetic...

During the last decades, essential oils (EOs) have been proven to be a natural alternative additives or pasteurization for prevention of microbial spoilage in several food matrices. In this work, we tested antimicrobial activity EOs from Melissa officinalis, Ocimum basilicum, and Thymus vulgaris against three different microorganisms: Escherichia coli, Clostridium tyrobutyricum, Penicillium verrucosum. Pressed ewes’ cheese made milk fortified with (250 mg/kg) was used as model. The carryover...

A low-temperature prefermentative maceration process was used on Monastrell rosé wines to increase color stability and improve extraction of polyphenol aroma compounds. Two commercial enzymatic treatments were used, an endozym contact pellicure (ECP), applied during help extract polyphenols, cultivar (EC), after fermentation release aromas. There four macerated wines: wine with no added enzymes; made ECP; EC; both treatments. control unmacerated grapes. Color, polyphenols compounds monitored...