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- Chaouqi, Soukaina, et al. Show all 5 Authors
- Food chemistry 2019 v.290 pp. 87-94
- Crocus sativus; active ingredients; anthocyanins; antioxidants; flowers; foods; industry; kaempferol; kinetics; models; polyphenols; relative humidity; saffron; storage conditions; temperature
- ... The cultivation of Crocus sativus L. is valued for its dried stigmas, but the rest of the parts of its flowers are increasingly important. Saffron flowers (SF) are natural sources of antioxidant compounds. Kaempferols and anthocyanins are the main compounds of the high-phenolic content of SF. This work studies the evolution of flavonols and anthocyanins of dry SF and floral bio-residues of saffron ...
- Chaouqi, Soukaina, et al. Show all 6 Authors
- Food bioscience 2018 v.22 pp. 146-153
- diodes; drying; glass; high performance liquid chromatography; ovens; saffron; smoke; storage conditions
- ... Saffron quality, especially its three secondary components which are: crocins, safranal, and picrocrocin, is highly dependent on processing and storage conditions. In this study, High Performance Liquid Chromatography with diode array detection (HPLC-DAD) was used to analyze Moroccan saffron in order to study the effect of dehydration and storage conditions on its secondary components, its quality ...