title: Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron.
abstract: The aim of this work was a comparison of the ISO 3632 (2011) method and an HPLC-DAD method for safranal quantity determination in saffron. Samples from different origins were analysed by UV-vis according to ISO 3632 (2011) and by HPLC-DAD. Both methods were compared, and there was no correlation between the safranal content obtained by UV-vis and HPLC-DAD. An over-estimation in the UV-vis experiment was observed, which was related to the cis-crocetin esters content, as well as other compounds. The results demonstrated that there was no relationship between ISO quality categories and safranal content using HPLC-DAD. Therefore, HPLC-DAD might be preferable to UV-vis for determining the safranal content and the classification of saffron for commercial purposes. In addition, HPLC-DAD was adequate for determining the three foremost parameters that define the quality of saffron (crocetin esters, picrocrocin and safranal); therefore, this approach could be included in the ISO 3632 method (2011).
authors.affiliation: Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
authors.forename: M Valle
authors.initials: MV
authors.lastname: García-Rodríguez
authors.affiliation: Instituto Técnico Agronómico Provincial (ITAP), S.A. Avda. Gregorio Arcos, s/n., 02006 Albacete, Spain.
authors.forename: Horacio
authors.initials: H
authors.lastname: López-Córcoles
authors.affiliation: Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
authors.forename: Gonzalo L
authors.initials: GL
authors.lastname: Alonso
authors.affiliation: Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
authors.forename: Christos S
authors.initials: CS
authors.lastname: Pappas
authors.affiliation: Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
authors.forename: Moschos G
authors.initials: MG
authors.lastname: Polissiou
authors.affiliation: Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece. Electronic address: ptara@aua.gr.
authors.forename: Petros A
authors.initials: PA
authors.lastname: Tarantilis
mesh_terms: D002338:Carotenoids / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D027622:Crocus / Q000737:chemistry*; D053138:Cyclohexenes / Q000032:analysis*; D004952:Esters / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D063427:Food Quality; D005960:Glucosides / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry; D013729:Terpenes / Q000032:analysis*; D014466:Ultraviolet Rays; D014801:Vitamin A / Q000031:analogs & derivatives; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D053138:Cyclohexenes; D004952:Esters; D005960:Glucosides; D010936:Plant Extracts; D013729:Terpenes; D055549:Volatile Organic Compounds; C487773:trans-sodium crocetinate; D014801:Vitamin A; D002338:Carotenoids; C087963:safranal; C087962:picrocrocin
keywords: Crocus sativus L.; HPLC-DAD; ISO 3632; Saffron; Safranal; UV–vis