Author/Authors :
Maggi، نويسنده , , Luana and Sلnchez، نويسنده , , Ana M. and Carmona، نويسنده , , Manuel and Kanakis، نويسنده , , Charalabos D. and Anastasaki، نويسنده , , Eirini and Tarantilis، نويسنده , , Petros A. and Polissiou، نويسنده , , Moschos G. and Alonso، نويسنده , , Gonzalo L.، نويسنده ,
Abstract :
A method to determine safranal content based on non-polar solvent extraction followed by UV–Vis analysis available in the industry for quality control of saffron spice has been studied. Ultrasound-assisted extraction of safranal was carried out and optimised with respect to the solvent: diethyl ether, hexane and chloroform; the time of extraction; and the concentration of saffron in each organic solvent. Best extraction conditions were obtained when 20 g L−1 of saffron was extracted with chloroform for 15 min. Intra-laboratory validation of the optimised conditions and analysis by UV–Vis spectrophotometry showed satisfactory results in linearity, repeatability, intermediate precision and recovery. The limit of detection was 1 mg safranal kg−1 saffron and the limit of quantification was 3 mg safranal kg−1 saffron.
Keywords :
SAFFRON , Safranal , Crocus sativus L. , aroma , UV–VIS spectrophotometry , Gas-Chromatography
