Quality assessment of saffron (Crocus sativus L.) with the use of spectroscopic methods
DOI:
https://doi.org/10.12775/HERB.2022.001Keywords
saffron, Crocus sativus, NMR, UV-Vis, antioxidant properties (DPPH), crocin, safranalAbstract
Saffron (Croccus sativus) is a unique plant, valued all over the world. Considered one of the most expensive and noble spices. The properties of saffron were already known to the ancients, who not only added saffron to dishes and drinks, dyed fabrics with it, but also used it for health-promoting purposes. This plant is an excellent digestive aid, improving mood and appetite. Many scientific studies have also demonstrated its antidepressant, anticonvulsant, anticancer, antibacterial and antioxidant properties. Due to the wide application of this plant material, different origin, or storage time, it is important to verify the raw material in terms of its composition and properties. Hence the search for fast, non-destructive analytical methods that allow for raw material control. The article presents a qualitative analysis of the main bioactive compounds of saffron: crocin, picrocrocin and safranal using three spectroscopic techniques:
UV-Vis spectroscopy, solid state nuclear magnetic resonance (1H MAS and 13C CPMAS NMR) and nuclear paramagnetic resonance (EPR). The material was also analyzed for the antioxidant properties of saffron using the DPPH free radical scavenging test. The test was carried out on fresh material and after the material’s aging period
– (UV radiation). Based on the obtained results, it was found that for the qualitative analysis of the tested samples it is advisable to use several analytical methods to obtain a complete picture. The 1H MAS NMR spectra recorded for the powder samples distinguished the samples based on compounds with mobile aliphatic chains. On the other hand, the analysis of 13C CPMAS NMR spectra enables the differentiation of samples and the identification of the main components (aromatic rings, sugars, or carbonyl groups). The use of characteristic absorption bands for the main components of saffron can be the basis for determining the quality of the tested plant material. The analysis carried out with the use of the DPPH radical showed that saffron has high antioxidant properties, the effect of UV radiation reduces them by an average of 50%.
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