scholarly journals Application of AFLP-Method in Plant Sample Identification

2003 ◽  
pp. 207-213
Author(s):  
Ákos Zubor ◽  
Gyula Surányi ◽  
József Prokisch ◽  
Zoltán Győri ◽  
György Borbély
Keyword(s):  
Dna Polymorphism ◽  
Fragment Length Polymorphism ◽  
Crocus Sativus ◽  
Plant Sample ◽  
Science Literature ◽  
Natural Hybrid ◽  
The World ◽  
Biological Methods ◽  
Crocus Sativus L

One possible method for the determination of DNA-polymorphism is the PCR-based AFLP (Amplified Fragment Length Polymorphism). This method had been succesfully introduced to the Department of Botany at University of Debrecen in 2000-2001 with the examination of hay saffron (Crocus sativus L.) and its allies. Hay saffron is grown as a spice for some thousand years producing the most expensive spice in the world. This plant is sterile, triploid reproduces only vegetatively with no fertile seeds. However its origin is unknown it exists only in cultivation and it is a mutated variety of another species or an artificial or natural hybrid. Usual methods for the systematic examination are restricted hence it seemed to be reasonable to apply molecular biological methods in its case. Results of this work include the introduction and many fold application of the method beside ensuring the consequences of science literature with determining the C. cartwrightianus to give the most similar genetical pattern to C. sativus.

scholarly journals Molecular Biological Approach of Crocus sativus L. and its Allies

2004 ◽  
pp. 112-115
Author(s):  
Ákos Zubor ◽  
Gyula Surányi ◽  
Zoltán Győri ◽  
György Borbély ◽  
József Prokisch
Keyword(s):  
Wild Species ◽  
Dna Polymorphism ◽  
Crocus Sativus ◽  
Triploid Plant ◽  
Close Relationship ◽  
Recent Classification ◽  
Biological Methods ◽  
Taxonomic Studies ◽  
Molecular Biological Approach ◽  
Crocus Sativus L

The hay saffron (Crocus sativus L.) is a sterile triploid plant, known in human culture only, with no fertile seeds produced. The origin of saffron is still a mist, however it is assumed to be an autopoliploid mutant or a hybrid. The recent classification and most of the former taxonomic publications define C. sativus to be derived from C. cartwrightianus, a wild species. Because of the sterility of hay saffron it seemed to be reasonable to apply molecular biological methods to complete classical taxonomic studies in examining its relations. The DNA polymorphism based AFLP method has confirmed the close relationship between these species.

scholarly journals HPLC/PDA/ESI-MS Evaluation of Saffron (Crocus sativus L.) Adulteration

2011 ◽  
Vol 6 (12) ◽  
pp. 1934578X1100601 ◽  
Author(s):  
Leonardo Sabatino ◽  
Monica Scordino ◽  
Maria Gargano ◽  
Adalgisa Belligno ◽  
Pasqualino Traulo ◽  
...  
Keyword(s):  
Crocus Sativus ◽  
Spectrometric Method ◽  
Esi Ms ◽  
Unequivocal Identification ◽  
Marker Molecule ◽  
Crocus Sativus L ◽  
Selection Of

The present study evaluated the reliability of the ISO/TS 3632-2 UV-Vis spectrometric method for saffron classification, making experiments on saffron samples to which were added increasing concentrations of common saffron spice adulterants (safflower, marigold and turmeric). The results showed that the ISO/TS 3632-2 method is not able to detect addition of up to 10-20%, w/w, of saffron adulterants. For additions from 20 to 50%, w/w, of the three adulterants, saffron was classified in a wrong category; addition of higher than 50%, w/w, determined variations in the investigated parameters that did not allow identification of the product as “saffron”. In all cases, the method did not permit the recognition of the nature of the adulterant. On the contrary, the specificity of the HPLC/PDA/MS technique allowed the unequivocal identification of adulterant characteristic marker molecules that could be recognized by the values of absorbance and mass. The selection of characteristic ions of each marker molecule has revealed concentrations of up to 5%, w/w, for safflower and marigold and up to 2% for turmeric. In addition, the high dyeing power of turmeric allowed the determination of 2%, w/w, addition using exclusively the HPLC/PDA technique.

scholarly journals Quality traits of saffron (Crocus sativus L.) produced in the Italian Alps

2017 ◽  
Vol 2 (1) ◽  
Author(s):  
Annamaria Giorgi ◽  
Daniela Pentimalli ◽  
Luca Giupponi ◽  
Sara Panseri
Keyword(s):  
International Organization ◽  
Crocus Sativus ◽  
Italian Alps ◽  
High Quality ◽  
Production Processes ◽  
Alpine Area ◽  
The World ◽  
Quality Category ◽  
The Alps ◽  
Crocus Sativus L

AbstractSaffron (Crocus sativus L.) is a perennial herbaceous geophyte in the Iridaceae family. It propagates vegetatively by corm. All saffron production processes are generally conducted by hand: from bulb implantation, harvesting of flowers to stigma separation. Saffron is the most expensive spice in the world because of the intensive hand labour required for production. The increasing interest in Crocus sativus cultivation and production in the Italian Alpine area could increase revenues for the rural farming economy. Twenty eight dried saffron samples were collected from different farmers of the Italian Alpine area (Lombardia, Trentino Alto Adige, Piemonte and Veneto) between November 2015 and March 2016. Each sample was processed to determine their moisture content and amount of picrocrocin, crocins and safranal using the methods established by the International Organization for Standardization for saffron (ISO 3632 1,2:2010-2011). Over 82.1 % of the samples analyzed were ranked in the highest quality category of the ISO 3632. A high quality saffron product can be produced in the Italian Alpine area suggesting that this crop could serve as a sustainable source of economic revenues to diversified farms in the Alps.

Quality determination of Crocus sativus L. flower by high-performance liquid chromatography

2020 ◽  
Vol 93 ◽  
pp. 103613
Author(s):  
Natalia Moratalla-López ◽  
Ana M. Sánchez ◽  
Cándida Lorenzo ◽  
Horacio López-Córcoles ◽  
Gonzalo L. Alonso
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Crocus Sativus ◽  
Crocus Sativus L

scholarly journals Qualitative Profile and Quantitative Determination of Flavonoids from Crocus Sativus L. Petals by LC-MS/MS

2008 ◽  
Vol 3 (12) ◽  
pp. 1934578X0800301 ◽  
Author(s):  
Paola Montoro ◽  
Carlo I. G. Tuberoso ◽  
Mariateresa Maldini ◽  
Paolo Cabras ◽  
Cosimo Pizza
Keyword(s):  
Quantitative Determination ◽  
Methanolic Extract ◽  
Waste Product ◽  
Crocus Sativus ◽  
Esi Ms ◽  
Quantitative Studies ◽  
Derivatives Of ◽  
Crocus Sativus L

From the methanolic extract of Crocus sativus petals nine known flavonoids have been isolated and identified, including glycosidic derivatives of quercetin and kaempferol as major compounds (1–2), and their methoxylated and acetylated derivatives. Additionally, LC-ESI-MS qualitative and LC-ESI-MS/MS quantitative studies of the major compounds of the methanolic extract were performed. The high content of glycosylated flavonoids could give value to C. sativus petals, which are a waste product in the production of the spice saffron.

Determination of free amino acids and ammonium ion in saffron (Crocus sativus L.) from different geographical origins

2009 ◽  
Vol 114 (4) ◽  
pp. 1542-1548 ◽  
Author(s):  
C. Priscila del Campo ◽  
Teresa Garde-Cerdán ◽  
Ana M. Sánchez ◽  
Luana Maggi ◽  
Manuel Carmona ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Crocus Sativus ◽  
Ammonium Ion ◽  
Crocus Sativus L

Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.)

2011 ◽  
Vol 127 (1) ◽  
pp. 369-373 ◽  
Author(s):  
Luana Maggi ◽  
Ana M. Sánchez ◽  
Manuel Carmona ◽  
Charalabos D. Kanakis ◽  
Eirini Anastasaki ◽  
...  
Keyword(s):  
Quality Control ◽  
Rapid Determination ◽  
Crocus Sativus ◽  
Crocus Sativus L

scholarly journals The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus)

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6954
Author(s):  
Teresa Soledad Cid-Pérez ◽  
Guadalupe Virginia Nevárez-Moorillón ◽  
Carlos Enrique Ochoa-Velasco ◽  
Addí Rhode Navarro-Cruz ◽  
Paola Hernández-Carranza ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Crocus Sativus ◽  
Drying Process ◽  
Post Harvest ◽  
Degradation Reactions ◽  
Aromatic Species ◽  
Drying Conditions ◽  
Enzymatic Pathways ◽  
Crocus Sativus L

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron’s post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron’s compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite’s solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).

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