Detection of Saffron's Main Bioactive Compounds and Their Relationship with Commercial Quality

• Published in: Foods Vol. 11; no. 20; p. 3245
• Main Authors: Avila-Sosa, Raul, Nevárez-Moorillón, Guadalupe Virginia, Ochoa-Velasco, Carlos Enrique, Navarro-Cruz, Addí Rhode, Hernández-Carranza, Paola, Cid-Pérez, Teresa Soledad
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.10.2022; MDPI
• Subjects: adulteration; Antioxidants; Bioactive compounds; Biological activity; By products; Carotenoids; Catechin; Chemical compounds; Chemical properties; chemometric methods; Chromatography; Fingerprinting; Flowering; Flowers; Flowers & plants; Food; Food research; Food science; Humidity; Metabolites; Phytochemicals; Quercetin; Raw materials; Review; Saffron; Saffron (Spice); Stigma; Stigmas (botany); Mexico; Greece; Iran; Spain; bioactive compounds; saffron; by-products; chemometric methods; adulteration
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11203245

This review aims to evaluate the state of saffron's main bioactive compounds and their relationship with its commercial quality. Saffron is the commercial name for the dried red stigmas of the L. flower. It owes its sensory and functional properties mainly to the presence of its carotenoid derivatives, synthesized throughout flowering and also during the whole production process. These compounds include crocin, crocetin, picrocrocin, and safranal, which are bioactive metabolites. Saffron's commercial value is determined according to the ISO/TS3632 standard that determines their main apocatotenoids. Other techniques such as chromatography (gas and liquid) are used to detect the apocarotenoids. This, together with the determination of spectral fingerprinting or chemo typing are essential for saffron identification. The determination of the specific chemical markers coupled with chemometric methods favors the discrimination of adulterated samples, possible plants, or adulterating compounds and even the concentrations at which these are obtained. Chemical characterization and concentration of various compounds could be affected by saffron's geographical origin and harvest/postharvest characteristics. The large number of chemical compounds found in the by-products (flower parts) of saffron (catechin, quercetin, delphinidin, etc.) make it an interesting aromatic spice as a colorant, antioxidant, and source of phytochemicals, which can also bring additional economic value to the most expensive aromatic species in the world.