The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China
More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2015/953164 |
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| author | Yingpeng Tong Xingyi Zhu Yongqiu Yan Ruoxi Liu Feng Gong Ling Zhang Jiangning Hu Ling Fang Ruwei Wang Ping Wang |
| author_facet | Yingpeng Tong Xingyi Zhu Yongqiu Yan Ruoxi Liu Feng Gong Ling Zhang Jiangning Hu Ling Fang Ruwei Wang Ping Wang |
| author_sort | Yingpeng Tong |
| collection | DOAJ |
| description | More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (no more than 70°C) for a long time by electric oven drying and vacuum oven drying. In microwave drying, treatments at lower microwave power and longer time benefit the quality of saffron. In addition, the influence of the drying method on antioxidants in saffron is discussed. The correlation between individual saffron profiles and the antioxidant value was estimated by spectrum-effect relationships analysis. |
| format | Article |
| id | doaj-art-14f3d4809d7c44b2a79fd3cd1de5c75e |
| institution | Kabale University |
| issn | 1687-8760 1687-8779 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Analytical Chemistry |
| spelling | doaj-art-14f3d4809d7c44b2a79fd3cd1de5c75e2025-02-03T05:52:19ZengWileyInternational Journal of Analytical Chemistry1687-87601687-87792015-01-01201510.1155/2015/953164953164The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from ChinaYingpeng Tong0Xingyi Zhu1Yongqiu Yan2Ruoxi Liu3Feng Gong4Ling Zhang5Jiangning Hu6Ling Fang7Ruwei Wang8Ping Wang9College of Pharmaceutical Sciences, Zhejiang University of Technology, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Hangzhou 310014, ChinaCollege of Pharmaceutical Sciences, Zhejiang University of Technology, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Hangzhou 310014, ChinaCollege of Pharmaceutical Sciences, Zhejiang University of Technology, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Hangzhou 310014, ChinaCollege of Pharmaceutical Sciences, Zhejiang University of Technology, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Hangzhou 310014, ChinaDepartment of Biochemistry and Molecular Biology, University of Miami, Miller School of Medicine, Miami, FL 33124, USADepartment of Biochemistry and Molecular Biology, University of Miami, Miller School of Medicine, Miami, FL 33124, USAZhejiang CONBA Pharmaceutical Co., Ltd., Hangzhou 310000, ChinaZhejiang CONBA Pharmaceutical Co., Ltd., Hangzhou 310000, ChinaZhejiang CONBA Pharmaceutical Co., Ltd., Hangzhou 310000, ChinaCollege of Pharmaceutical Sciences, Zhejiang University of Technology, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Hangzhou 310014, ChinaMore and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (no more than 70°C) for a long time by electric oven drying and vacuum oven drying. In microwave drying, treatments at lower microwave power and longer time benefit the quality of saffron. In addition, the influence of the drying method on antioxidants in saffron is discussed. The correlation between individual saffron profiles and the antioxidant value was estimated by spectrum-effect relationships analysis.http://dx.doi.org/10.1155/2015/953164 |
| spellingShingle | Yingpeng Tong Xingyi Zhu Yongqiu Yan Ruoxi Liu Feng Gong Ling Zhang Jiangning Hu Ling Fang Ruwei Wang Ping Wang The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China International Journal of Analytical Chemistry |
| title | The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China |
| title_full | The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China |
| title_fullStr | The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China |
| title_full_unstemmed | The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China |
| title_short | The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China |
| title_sort | influence of different drying methods on constituents and antioxidant activity of saffron from china |
| url | http://dx.doi.org/10.1155/2015/953164 |
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