Effect of different storage conditions on the stability of the polyphenolic content in bio-residues obtained from saffron spice production

N. Moratalla-López, A.M. Sánchez, A. Campayo, M.R. Salinas, G.L. Alonso
The mechanization of saffron spice production leads to the generation of a significant volume of bio-residues consisting of broken flowers containing unusable stigmas and floral bio-residues (tepals, stamens and styles) without stigmas. Both bio-residues have a high content of bioactive compounds, floral bio-residues are rich in polyphenols and broken flowers also have a high proportion of carotenoids. This study assesses, for the first time, the evolution of the total polyphenol content in saffron floral bio-residues and whole flowers during storage and after dehydration. Total polyphenol index (TPI), Folin-Ciocalteu (FC) and total anthocyanin (TA) content were measured for 99 days at various temperatures (25 and 40°C) and relative humidity (RH) conditions (23, 57 and 75%). Both saffron vegetables material showed the same evolution during storage. Results revealed that TPI and FC values increased slightly or remained constant; the storage conditions which provided the greatest TPI were 40°C and 75% RH and those where TPI remained constant were 25°C and 23% RH. However, there was a degradation process of TA that fitted a second-order kinetic model; the greatest loss of the TA was observed at 40°C and 75% RH and the best conservation was found at 25°C and 23% RH.
Moratalla-López, N., Sánchez, A.M., Campayo, A., Salinas, M.R. and Alonso, G.L. (2017). Effect of different storage conditions on the stability of the polyphenolic content in bio-residues obtained from saffron spice production. Acta Hortic. 1184, 159-164
DOI: 10.17660/ActaHortic.2017.1184.23
https://doi.org/10.17660/ActaHortic.2017.1184.23
Crocus sativus L., mechanization, saffron flowers, total anthocyanin content, total phenolic index, Folin-Ciocalteu assay, kinetics
English

Acta Horticulturae