Effect of cold plasma on crocin esters and volatile compounds of saffron

被引：28

作者：

Amini, Maryam ^{[1
]}

Ghoranneviss, Mahmood ^{[1
]}

Abdijadid, Sara ^{[2
]}

机构：

[1] Islamic Azad Univ, Sci & Res Branch, Plasma Phys Res Ctr, Tehran, Iran

[2] Univ Calif Los Angeles, Intellectual & Dev Disabil Res Ctr, Los Angeles, CA USA

来源：

FOOD CHEMISTRY | 2017年 / 235卷

关键词：

Cold plasma; Saffron; Input voltage; Different gas; Saffron components; SATIVUS; STORAGE; L;

D O I：

10.1016/j.foodchem.2017.05.067

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of cold plasma on crocin esters and volatile oils of saffron was studied for the first time. After the treatments, (Ar, Ar/5% O-2 and Ar/10% O-2 at 8 and 12 kV of voltage), a decrease in crocin esters and saffranal and an increase in isophorone and 4-ketoisophorone was observed. After 4 min, the saffron samples treated with Ar/20% O-2 had blackened and the treatment was discontinued. The results show that increasing the input voltage and increasing the amount of added oxygen to Argon gas increased the changes in the safranal and crocin esters. There was no trans-2G, cis-4GG or cis-3Gg compounds observed after the Ar/10% O-2 cold plasma treatment at 12 kV. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：290 / 293

页数：4

共 18 条

[1] Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage [J].

Amini, Maryam ;

Ghoranneviss, Mahmood .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 73 :178-184

[2] Autonomous Vehicle for Saffron Harvesting [J].

Asimopoulos, Nikolaos ;

Parisses, Constantinos ;

Smyrnaios, Apollon ;

Germanidis, Nikolaos .

6TH INTERNATIONAL CONFERENCE ON INFORMATION AND COMMUNICATION TECHNOLOGIES IN AGRICULTURE, FOOD AND ENVIRONMENT (HAICTA 2013), 2013, 8 :175-182

[3] New Applications and Mechanisms of Action of Saffron and its Important Ingredients [J].

Bathaie, S. Zahra ;

Mousavi, S. Zeinab .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2010, 50 (08) :761-786

[4]

Diehl J. F, 1955, SAFETY IRRADIATED FO

[5] Geographical origin differentiation of saffron spice (Crocus sativus L. stigmas) - Preliminary investigation using chemical and multi-element (H, C, N) stable isotope analysis [J].

Maggi, Luana ;

Carmona, Manuel ;

Kelly, Simon D. ;

Marigheto, Niusa ;

Alonso, Gonzalo L. .

FOOD CHEMISTRY, 2011, 128 (02) :543-548

[6] ANTITUMOR-ACTIVITY OF SAFFRON (CROCUS-SATIVUS) [J].

NAIR, SC ;

PANNIKAR, B ;

PANIKKAR, KR .

CANCER LETTERS, 1991, 57 (02) :109-114

[7]

Raina BL, 1996, J SCI FOOD AGR, V71, P27, DOI 10.1002/(SICI)1097-0010(199605)71:1<27::AID-JSFA542>3.0.CO

[8]

2-U

[9] Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit [J].

Ramazzina, Ileana ;

Berardinelli, Annachiara ;

Rizzi, Federica ;

Tappi, Silvia ;

Ragni, Luigi ;

Sacchetti, Giampiero ;

Rocculi, Pietro .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2015, 107 :55-65

[10]

Rios JL, 1996, PHYTOTHER RES, V10, P189, DOI 10.1002/(SICI)1099-1573(199605)10:3<189::AID-PTR754>3.0.CO

← 1 2 →