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.
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
A V
AV
Zareena
P S
PS
Variyar
A S
AS
Gholap
D R
DR
Bongirwar
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