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Effect of cold plasma on crocin esters and volatile compounds of saffron.

Authors :
Amini, Maryam
Ghoranneviss, Mahmood
Abdijadid, Sara
Source :
Food Chemistry. Nov2017, Vol. 235, p290-293. 4p.
Publication Year :
2017

Abstract

The effect of cold plasma on crocin esters and volatile oils of saffron was studied for the first time. After the treatments, (Ar, Ar/5% O 2 and Ar/10% O 2 at 8 and 12 kV of voltage), a decrease in crocin esters and saffranal and an increase in isophorone and 4-ketoisophorone was observed. After 4 min, the saffron samples treated with Ar/20% O 2 had blackened and the treatment was discontinued. The results show that increasing the input voltage and increasing the amount of added oxygen to Argon gas increased the changes in the safranal and crocin esters. There was no trans-2G, cis-4GG or cis-3Gg compounds observed after the Ar/10% O 2 cold plasma treatment at 12 kV. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
235
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
123258595
Full Text :
https://doi.org/10.1016/j.foodchem.2017.05.067