COMPARISON OF HPLC AND SPECTROPHOTOMETRIC METHODS FOR DETERMINATION OF SAFRANAL AS THE AROMA QUALITY OF IRANIAN SAFFRON

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FALAHAT PISHE H.; MAZLOUMI M.T.; KOMEYLI FONOUD R.; SEYED AHMADIAN F.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:3 Page(s): 57-65

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Title

COMPARISON OF HPLC AND SPECTROPHOTOMETRIC METHODS FOR DETERMINATION OF SAFRANAL AS THE AROMA QUALITY OF IRANIAN SAFFRON

Author(s)

FALAHAT PISHE H. | MAZLOUMI M.T. | KOMEYLI FONOUD R. | SEYED AHMADIAN F. | Issue Writer Certificate

Keywords

SAFFRONQ3

SAFRANALQ3

HPLCQ4

SPECTROPHOTOMETRYQ4

Abstract

SAFFRON consists of dried stigmas of Crocus Sativus L. Three times of extraction by ethanol/deionized water (80/20) have been used for sample preparation and immediately injected to HPLC for saffranal (main aroma component of SAFFRON) determinations. The method was modifed by omitting solvent evaporation and solid phase extraction, which was fast and reproducible(146± 9mg/kg) with the minimum detectability was 0.013 ppm and the average recovery 101.14%. The method was linear up to 10ppm. SAFFRON samples were from two famous producer cities in khorasan, Ghaen and Ghonabad. Four different drying methods (Vaccum Oven, Macrowave, Solar and Traditional) were used for drying the stigmatas. Each of the two analysis methods (HPLC & Spectrophotometric) was used for determination of saffranal in the dried stigmas. Comparison between the two analytical methods specially by focusing on the traditional samples revealed that spectrophotometric method should be replaced by HPLC or modified to receive better selectivity.

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APA: Copy

FALAHAT PISHE, H., MAZLOUMI, M.T., KOMEYLI FONOUD, R., & SEYED AHMADIAN, F.. (2004). COMPARISON OF HPLC AND SPECTROPHOTOMETRIC METHODS FOR DETERMINATION OF SAFRANAL AS THE AROMA QUALITY OF IRANIAN SAFFRON. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(3), 57-65. SID. https://sid.ir/paper/72254/en

Vancouver: Copy

FALAHAT PISHE H., MAZLOUMI M.T., KOMEYLI FONOUD R., SEYED AHMADIAN F.. COMPARISON OF HPLC AND SPECTROPHOTOMETRIC METHODS FOR DETERMINATION OF SAFRANAL AS THE AROMA QUALITY OF IRANIAN SAFFRON. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(3):57-65. Available from: https://sid.ir/paper/72254/en

IEEE: Copy

H. FALAHAT PISHE, M.T. MAZLOUMI, R. KOMEYLI FONOUD, and F. SEYED AHMADIAN, “COMPARISON OF HPLC AND SPECTROPHOTOMETRIC METHODS FOR DETERMINATION OF SAFRANAL AS THE AROMA QUALITY OF IRANIAN SAFFRON,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 3, pp. 57–65, 2004, [Online]. Available: https://sid.ir/paper/72254/en

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