Department of Analytical Chemistry, University of Córdoba, 14071 Córdoba, Spain.
Chemical Institute for Energy and Environment (iQUEMA), University of Córdoba, 14014 Córdoba, Spain.
Molecules. 2024 Jun 28;29(13):3080. doi: 10.3390/molecules29133080.
Most research on saffron has focused on its composition and beneficial effects, while the culinary perspective to enhance its gastronomic potential remains unexplored. This study aims to define the transfer of the main compounds responsible for color, flavor, and aromatic properties, evaluating three critical variables: temperature (60 °C, 80 °C and 100 °C), infusion time (ranging from 10 to 30 min), and the composition of the medium (water, oil, and water/oil). Samples were analyzed using the LC-QTOF MS/MS and ISO 3632-1:2011 methods. The major compounds were crocins, including trans-crocin and picrocrocin. Among the flavonoids, kaempferol 3-O-sophoroside stands out. Regarding extraction conditions, crocins, glycoside flavonoids, and picrocrocin were enhanced in water, the former in 100% water and at low temperatures, while picrocrocin proved to be the most stable compound with extraction favored at high temperatures. The variable with the greatest incidence of picrocrocin isolation seemed to be the concentration of water since water/oil compositions reported higher concentrations. Safranal and kaempferol were enriched in the oil phase and at lower temperatures. This study provides a chemical interpretation for the appropriate gastronomic use of saffron according to its versatility. Finally, the determination of safranal using the ISO method did not correlate with that obtained using chromatography.
大多数关于藏红花的研究都集中在其成分和有益效果上，而从烹饪角度挖掘其潜在的美食价值的研究则尚未涉及。本研究旨在定义主要化合物的转移，这些化合物负责颜色、风味和香气特性，评估三个关键变量：温度（60°C、80°C 和 100°C）、浸泡时间（10 至 30 分钟）和介质组成（水、油和水/油）。使用 LC-QTOF MS/MS 和 ISO 3632-1:2011 方法对样品进行分析。主要化合物为藏红花素，包括反式藏红花素和吡咯藏红花素。在类黄酮中，山奈酚 3-O-槐糖苷尤为突出。关于提取条件，藏红花素、糖苷类黄酮和吡咯藏红花素在水中得到了增强，前两者在 100%水中且温度较低时增强，而吡咯藏红花素被证明是最稳定的化合物，在高温下有利于提取。似乎对吡咯藏红花素分离影响最大的变量是水的浓度，因为水/油成分报告的浓度更高。橙花醛和山奈酚富集于油相且温度较低。本研究为根据藏红花的多功能性进行适当的烹饪用途提供了化学解释。最后，使用 ISO 方法测定的橙花醛与色谱法获得的结果没有相关性。
