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Picrocrocin Kinetics in Aqueous Saffron Spice Extracts (Crocus sativus L.) upon Thermal Treatment
- Sanchez, Ana M., Carmona, Manuel, Jaren-Galan, Manuel, Minguez Mosquera, M. Isabel, Alonso, Gonzalo L.
- Journal of agricultural and food chemistry 2011 v.59 no.1 pp. 249–255
- kinetics, saffron, extracts, food analysis, food composition, Crocus sativus, heat treatment, thermal properties, degradation
- The kinetics of picrocrocin degradation in aqueous extracts of saffron upon thermal treatment from 5 to 70 °C have been studied, together with the degradation of purified picrocrocin in water at 100 °C. The best fits to experimental data were found for a second-order kinetics model. Picrocrocin showed high stability with half-life periods (t1/2) ranging from >3400 h at 5 °C in saffron extracts to 9 h in the experiments with purified picrocrocin at 100 °C. In saffron extracts, the evolution of the rate constant (k) with temperature showed maximum values at 35 °C, and filtration of the extracts contributed to picrocrocin stability. In the case of purified picrocrocin, the generation of safranal in the first 5 h (yield up to 7.4%) was confirmed. Spectrometric parameters used in saffron quality control (E1cm1% 257 nm and ΔΕpic) were not appropriate for documenting the evolution of picrocrocin.