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Crocus sativus L. is a both medicinal and food bulbous flower whose qualities are geographically characterized. However, identification involving different places of origin of such substances is currently limited to single-omics mediated content analysis. Integrated metabolomics and proteomics, 840 saffron samples from six countries (Spain, Greece, Iran, China, Japan, and India) were analyzed using the QuEChERS extraction method. A total of 77 differential metabolites and 14 differential proteins were identified. The limits of detection of the method were 1.33 to 8.33 μg kg−1, and the recoveries were 85.56% to 105.18%. Using homology modeling and molecular docking, the Gln84, Lys195, Val182 and Pro184 sites of Crocetin glucosyltransferase 2 were found to be the targets of crocetin binding. By multivariate statistical analysis (PCA and PLS-DA), different saffron samples were clearly distinguished. The results provided the basis for the selection and identification of high quality saffron from different producing areas. • Integrated metabolomics and proteomics, 840 saffron samples were analyzed • Molecular docking predicted crocetin can interact with Crocetin glucosyltransferase 2 • The Gln84, and Lys195 sites of GLT2 were found to be targets for crocetin binding • A total of 77 significantly altered metabolites in 19 categories were quantified • The accuracy of the origin of Crocus sativus L. largely determines its quality [ABSTRACT FROM AUTHOR]

• Kaempferol 3- O -sophoroside was the main phenolic compound in both plant materials. • The degradation process of anthocyanins followed a second-order kinetic model. • The loss of kaempferols content showed better fits in a first-order kinetic model. • The worst storage conditions for anthocyanins were 40 °C and 75% relative humidity. • The main kaempferol was stable during 248 days of storage in floral bio-residues. The cultivation of Crocus sativus L. is valued for its dried stigmas, but the rest of the parts of its flowers are increasingly important. Saffron flowers (SF) are natural sources of antioxidant compounds. Kaempferols and anthocyanins are the main compounds of the high-phenolic content of SF. This work studies the evolution of flavonols and anthocyanins of dry SF and floral bio-residues of saffron (FBR) and their kinetics at different temperatures and relative humidity (RH) conditions. There was a degradation process of anthocyanins that fitted a second-order kinetic model and kaempferols showed better fit in a first-order kinetics model. The best storage conditions for anthocyanins studied in SF and FBR was 25 °C and 23% RH. The main kaempferol (Kaempferol 3- O -sophoroside) was no deteriorated in FBR. These results could contribute to the using SF and FBR as food and active ingredients in cosmetic industry, as well as development of new food products. [ABSTRACT FROM AUTHOR]

A microwave-assisted extraction method was optimised for the recovery of bioactive compounds from Crocus sativus L. stigmas with the use of water/ethanol mixture. HPLC-DAD was employed to evaluate the extraction parameters, in particular, solvent type and volume, and the duration of the procedure. Microwave-assisted extraction enhanced the recovery of the active principles, limiting extraction time and solvent waste. Moreover, NIR experiments were performed in order to compare spectra in pseudo-absorbance of Saffron samples with different geographical origins through the application of the chemometric techniques. Moreover, the biological evaluation of crocin 1, safranal and its semisynthetic derivatives as selective inhibitors of five isoforms of human carbonic anhydrase was also explored. [ABSTRACT FROM AUTHOR]

The aim of this work was a comparison of the ISO 3632 (2011) method and an HPLC-DAD method for safranal quantity determination in saffron. Samples from different origins were analysed by UV–vis according to ISO 3632 (2011) and by HPLC-DAD. Both methods were compared, and there was no correlation between the safranal content obtained by UV–vis and HPLC-DAD. An over-estimation in the UV–vis experiment was observed, which was related to the cis -crocetin esters content, as well as other compounds. The results demonstrated that there was no relationship between ISO quality categories and safranal content using HPLC-DAD. Therefore, HPLC-DAD might be preferable to UV–vis for determining the safranal content and the classification of saffron for commercial purposes. In addition, HPLC-DAD was adequate for determining the three foremost parameters that define the quality of saffron (crocetin esters, picrocrocin and safranal); therefore, this approach could be included in the ISO 3632 method (2011). [ABSTRACT FROM AUTHOR]

[Display omitted] • A comprehensive approach for characterization of saffron samples was developed. • In-depth identification of crocins was achieved via a targeted UPLC-ESI/MS n method. • Non-crocin components were identified based on a non-targeted UPLC-ESI/MS2 method. • 32 new crocins were identified and 6 structures were reported for the first time. • 91 non-crocin components were discovered, including 43 new compounds. As a valuable medicinal and edible plant, C rocus sativus L. has had wide applications since ancient times. Herein, a comprehensive approach for characterization of constituents in saffron was established based on the combination of targeted and non-targeted strategies. A targeted UPLC-ESI/MS n strategy was applied for in-depth identification of crocins, and a non-targeted UPLC-ESI/MS2 approach characterized other components. This integration strategy was used to analyze ingredients in 21 batches of saffrons from 6 origins. Forty-seven crocins belonging to 8 types were identified including 32 new crocins. Among them, 6 new compounds with specific structures were reported for the first time, i.e. trans -6(G, 2G), trans -4(GT, g), trans -3(GT), cis -3(GT), methyl ester- trans -2(G) and methyl ester- cis -2(G). Besides, 91 non-crocin components were identified including 43 new compounds. Based on systematic investigation of crocins and non-crocins, we found that crocins were the critical components to distinguish saffrons from different origins, especially between domestic and foreign samples. [ABSTRACT FROM AUTHOR]

Juices obtained from cold-pressed saffron ( Crocus sativus L.) floral by-products were evaluated as a potential source of compounds with antioxidant and cytotoxic activities. Floral by-products were split in two batches for extraction 24 and 48 h after flower harvesting, respectively. The in vitro anti-oxidant activity of these extracts was tested using the FRAP and DPPH assays, and two biological models of lipid oxidation (activity in preventing cholesterol degradation and protection against Cu 2+ -mediated degradation of the liposomal unsaturated fatty acids). The cytotoxic activity was evaluated using the MTT assay. The results show that extracts obtained 48 h post-harvest contained higher levels of total polar phenols and had the highest antioxidant activity in all of the performed assays. The LC-DAD and LC–ESI-(HR)MS n metabolic profiles showed high levels of kaempferol derivatives and anthocyanins. This study suggests that juices from saffron floral by-products could potentially be used to develop new products for the food and health industry. [ABSTRACT FROM AUTHOR]

Aroma and aroma-active compounds of Iranian saffron ( Crocus sativus L.) were analyzed by gas chromatography–mass spectrometry–olfactometry. The saffron aromatic extracts were obtained by four different extraction techniques including solvent-assisted flavour evaporation (SAFE), liquid–liquid extraction (LLE), solid phase extraction (SPE), and simultaneous distillation extraction (SDE) and compared to achieve a representative aromatic extract from saffron. According to sensory analysis, the aromatic extract obtained by SAFE was the most representative of saffron odour. A total of 28 aroma compounds were identified in saffron. Ketones were quantitatively the most dominant volatiles in saffron, followed by aldehydes and acids. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of saffron. A total of nine aroma-active compounds were detected in the aromatic extract. On the basis of the flavour dilution (FD) factor, the most powerful aroma active compounds were safranal (FD = 512), 4-ketoisophorone (FD = 256) and dihydrooxophorone (FD = 128). [ABSTRACT FROM AUTHOR]

Highlights: [•] The cytotoxicity induced (3days) of all floral bio-residues extracts is very low. [•] W1 extract is the richest extract in phenolic compounds. [•] Kaempferol 3-sophoroside and delphinidin 3,5-diglucoside are the main flavonoids. [•] W1 is proposed as the most suitable extract for food applications. [ABSTRACT FROM AUTHOR]

Highlights: [•] 110 and 125°C negatively affect to the quality of saffron floral bio-residues. [•] 70 and 90°C are selected as the best drying temperatures. [•] The treatment duration at 70°C is double than those of 90°C. [•] Phenolics are stable at 70 and 90°C combined with 2, 4, 6 and 8ms−1. [•] A better color and phenolic content is found at 90°C with 2, 4 and 6ms−1. [ABSTRACT FROM AUTHOR]

Abstract: A method to determine safranal content based on non-polar solvent extraction followed by UV–Vis analysis available in the industry for quality control of saffron spice has been studied. Ultrasound-assisted extraction of safranal was carried out and optimised with respect to the solvent: diethyl ether, hexane and chloroform; the time of extraction; and the concentration of saffron in each organic solvent. Best extraction conditions were obtained when 20gL−1 of saffron was extracted with chloroform for 15min. Intra-laboratory validation of the optimised conditions and analysis by UV–Vis spectrophotometry showed satisfactory results in linearity, repeatability, intermediate precision and recovery. The limit of detection was 1mg safranal kg−1 saffron and the limit of quantification was 3mg safranal kg−1 saffron. [Copyright &y& Elsevier]

Abstract: Eleven certified saffron samples (Crocus sativus L.), one each from Azerbaijan, China, Greece, France, India, Iran, Italy, New Zealand, Spain, Turkey and the Sigma Chemical Company, were analyzed by using an HPLC photodiode array detection method. This analysis quantified the 10 major saffron compounds in each sample and their concentration was analyzed at three different wavelengths. Results indicated that the Greek, Indian, New Zealand, and Spanish saffron extracts possessed the highest concentrations of water-soluble glycosidic carotenoids (⩾8.0%) suggesting that they could be a good source of this type of metabolites for further biological evaluation. [Copyright &y& Elsevier]

• Various drying processes differentially affect saffron's secondary metabolites. • Freeze-drying and dark-drying effect on metabolites vary as per SaLV infection. • Picrocrocin and safranal content differ in dark-dried samples from freeze-dried ones. • Kaempferol-3- O -sophoroside-7- O -glucoside content can differ by SaLV infection. • Dark-drying process improve lower content of crocins in SaLV-infected plants. The dehydration process is a prerequisite to preserve saffron for a long time. According to this process, saffron shows differences in the main compounds responsible for its quality (colour, taste, aroma, and flavonol content). At present, the freeze-drying method obtains dried products with the highest quality. Viruses can modify the physiology and metabolism of plants, being able to affect the activities of several enzymes. For this reason, the main compounds of saffron have been analyzed under two different dehydrating processes, freeze-drying and dark-drying, considering their infection status with the S affron latent virus (SaLV). Results showed that the picrocrocin and safranal content enables to differ dark-dried samples from freeze-dried ones. Besides, the kaempferol-3- O -sophoroside-7- O -glucoside content allows differentiating between SaLV-infected (SaLV+) and uninfected (SaLV−) saffron samples. Moreover, our data suggest that the freeze-drying would decrease crocins content, and dark-drying can nullify the adverse effect of SaLV on crocins content. [ABSTRACT FROM AUTHOR]