Chemical investigation of gamma-irradiated saffron (Crocus sativus L.).
Changes in aroma and coloring properties of saffron (Crocus sativus) after gamma-irradiation at doses of 2.5 and 5 kGy (necessary for microbial decontamination) were investigated. The volatile essential oil constituents responsible for aroma of the spice were isolated by steam distillation and then subsequently analyzed by gas chromatography/mass spectrometry (GC/MS). No significant qualitative changes were observed in these constituents upon irradiation, although a trained sensory panel could detect slight quality deterioration at a dose of 5 kGy. Carotene glucosides that impart color to the spice were isolated by solvent extraction and then subjected to thin-layer chromatography and high-performance liquid chromatography (HPLC). Fractionation of the above pigments into aglycon and glucosides was achieved by using ethyl acetate and n-butanol, respectively. Analysis of these fractions by HPLC revealed a decrease in glucosides and an increase in aglycon content in irradiated samples. The possibility of degradation of pigments during gamma irradiation is discussed.
Zareena
A V
AV
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
Variyar
P S
PS
Gholap
A S
AS
Bongirwar
D R
DR
D020001:1-Butanol / Q000032:analysis; D000085:Acetates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D002855:Chromatography, Thin Layer; D003116:Color; D005421:Flavoring Agents / Q000032:analysis; D005514:Food Irradiation / Q000379:methods*; D005516:Food Microbiology; D005720:Gamma Rays; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D019668:Liliaceae / Q000382:microbiology / Q000528:radiation effects*; D009812:Odorants; D017365:Spices / Q000528:radiation effects*
D000085:Acetates; D005421:Flavoring Agents; C007650:ethyl acetate; D020001:1-Butanol