Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into the environmental condition. Therefore, it should be protected against unwanted changes during storage or processing. Encapsulation is introduced as a process by which liable materials are protected from unwanted changes. In the present study, different ratios (0:100, 25:75, 50:50, 75:25, and 100:0...

The objective of this study was to identify the major volatile compounds and their relative concentrations in flowers of different chrysanthemum cultivars and their wild relatives. The volatile organic components of fresh flowers were analyzed using a headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. In total, 193 volatile organic components were detected;...

Among the different species of Crocus, only C. sativus has been extensively studied for the composition and the biological properties of its styles, since these constitute the well-known spice saffron, which is widely used in the Mediterranean, Indian and Chinese diet. With high performance liquid chromatography (HPLC) and UV/vis spectroscopy, the presence of hydrophilic carotenoids in the styl...

Cancer continues to represent the largest cause of mortality in the world and claims over 6 million lives each year (Abdullaev et al., 2000). An extremely promising strategy for cancer prevention today is chemoprevention, which is defined as the use of synthetic or natural agents (alone or in combination) to block the development of cancer in human beings (Abdullaev et al., 2004).It is a hotspo...

Saffron (Crocus sativus L.) is a light purple flower with reddish colored stigma. It is one of the most expensive spices with a range of quality in its color and aroma. A few key countries involved in saffron commercialization are Spain, Iran, Greece, Morocco, India and China. The main chemical constituents found in saffron are safranal, picrocrocin, crocetin and its glycoside, crocins. These c...

Satureja hortensis L. unifloral honey was characterized by pollen analysis, electrical conductivity, pH and extensively by chromatographic and spectroscopic techniques. UV / VIS spectroscopy measurements revealed total phenol content of 682.1 mg GAE / kg by Folin-Ciocalteu assay, antioxidant capacity by DPPH assay of 1.7 mmol TEAC / kg and by FRAP assay of 4.3 mmol Fe / kg as well as CIE L*a*b*...

Objective(s):This study was designed to evaluate the cardioprotective effect of Crocus sativus L. (saffron)aqueous extract and safranal, the major constituent of the essential oil of saffron, on lipid peroxidation, biochemical parameters and histopathological findings in isoproterenol (ISO)-induced myocardial infarction in Wistar rats. Materials and Methods:The saffron extract (20, 40, 80 and 1...

In the present study, we compared color, flavor, and sensory attributes of wines prepared from undegraded (GW1), physically (GW2) biologically (GW3) degraded goji residue. Change in wine color showed a similar trend during aging period; gradually became darker, with an increasing red yellow hue. The obtained using biological method was more clarified, transparent, lustrous after 30 days aging. ...