Qualitative Determination of Volatile Compounds and Quantitative Evaluation of Safranal and 4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) in Greek Saffron

Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde) is the main component of saffron's essential oil. It was obtained using microsimultaneous hydro distillation−extraction (MSDE) and by ultrasound-assisted extraction (USE), which is a mild method. 4-Hydroxy-2,6,6-trimethyl-1-cyclohex...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-07, Vol.52 (14), p.4515-4521
Main Authors: Kanakis, Charalabos D, Daferera, Dimitra J, Tarantilis, Petros A, Polissiou, Moschos G
Format: Article
Language:English
Subjects:
aldehydes
Aroma and flavouring agent industries
Biological and medical sciences
Chromatography, Gas
cold storage
Crocus - chemistry
Crocus sativus
Cyclohexanes - analysis
Cyclohexenes
distillation
drying
extraction
food analysis
food composition
Food engineering
Food industries
freeze drying
Fundamental and applied biological sciences. Psychology
gas chromatography
Gas Chromatography-Mass Spectrometry
General aspects
Greece
isoprenoids
mass spectrometry
microsimultaneous hydro distillation extraction
saffron
Terpenes - analysis
ultrasonic treatment
ultrasound-assisted extraction
volatile organic compounds
Volatilization
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde) is the main component of saffron's essential oil. It was obtained using microsimultaneous hydro distillation−extraction (MSDE) and by ultrasound-assisted extraction (USE), which is a mild method. 4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) is a precursor of safranal and was obtained in considerable amounts only by USE. Five C13-norisoprenoids were found in saffron for the first time. Using a gas chromatography technique, safranal and HTCC were quantified from Greek saffron samples. The quantity of safranal isolated by MSDE ranged between 288.1 and 687.9 mg/100 g of saffron, whereas in the case of USE safranal and HTCC ranged between 40.7 and 647.7 mg/100 g of saffron and between 41.7 and 397.7 mg/100 g of saffron, respectively. Freeze-drying was also tested as an alternative drying method. Over years of storage at 4 °C the quantity of safranal remained mostly constant while the quantity of HTCC decreased over the same periods. Keywords: Ultrasound extraction; GC-MS; saffron; freeze-drying; quantitative analysis; safranal; HTCC
ISSN:0021-8561
1520-5118
DOI:10.1021/jf049808j