A method to determine safranal content based on non-polar solvent extraction followed by UV–Vis analysis available in the industry for quality control of saffron spice has been studied. Ultrasound-assisted extraction of safranal was carried out and optimised with respect to the solvent: diethyl ether, hexane and chloroform; the time of extraction; and the concentration of saffron in each organic solvent. Best extraction conditions were obtained when 20 g L-1 of saffron was extracted with chloroform for 15 min. Intra-laboratory validation of the optimised conditions and analysis by UV–Vis spectrophotometry showed satisfactory results in linearity, repeatability, intermediate precision and recovery. The limit of detection was 1 mg safranal kg-1 saffron and the limit of quantification was 3 mg safranal kg-1 saffron.
Maggi, L., Sánchez, A. M., Carmona, M., Kanakis, C. D., Anastasaki, E., Tarantilis, P. A., Polissiou, M. G., Alonso, G. L., Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.), <<FOOD CHEMISTRY>>, 2011; 127 (1): 369-373. [doi:10.1016/j.foodchem.2011.01.028] [http://hdl.handle.net/10807/29366]
Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.)
Maggi, Luana;
2011
Abstract
A method to determine safranal content based on non-polar solvent extraction followed by UV–Vis analysis available in the industry for quality control of saffron spice has been studied. Ultrasound-assisted extraction of safranal was carried out and optimised with respect to the solvent: diethyl ether, hexane and chloroform; the time of extraction; and the concentration of saffron in each organic solvent. Best extraction conditions were obtained when 20 g L-1 of saffron was extracted with chloroform for 15 min. Intra-laboratory validation of the optimised conditions and analysis by UV–Vis spectrophotometry showed satisfactory results in linearity, repeatability, intermediate precision and recovery. The limit of detection was 1 mg safranal kg-1 saffron and the limit of quantification was 3 mg safranal kg-1 saffron.
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