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

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 deri...