Comparison of quality properties of the Iranian Saffron (Crocus sativus L.) and Saffron grown in macro and micro locations in Turkey

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dc.contributor.authorAsil, Hasan
dc.contributor.authorGöktürk, Ersen
dc.date.accessioned2024-09-19T16:23:38Z
dc.date.available2024-09-19T16:23:38Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, volatile and bioactive compositions of saffron samples collected from Khorasani region in Iran Razavi and different locations in Turkey containing Hatay (Kırıkhan, Iskenderun, Hassa and Yayladağı counties), Karabük (Safranbolu county Yukarıbucak and Ovacuma villages), Ankara (Ayaş, Nallıhan and Polatlı counties), Çukurova region (Adana-Cukurova, Mersin-Tarsus and Osmaniye-Kadirli counties) and Antalya (Korkuteli county) were investigated using gas chromatography-mass spectrometry (GC-MS/FID and GC-MS/MS) for identification and quantification of volatile compounds. Ultrasound-assisted extraction method using methanol:ethyl acetate solvent mixture was used to isolate the volatile components of saffron. This study revealed that the amounts of the volatile and bioactive compounds of saffron veried between different geographical locations. The most important bioactive compounds of saffron, safranal, crocin and crocetin, were also quantitatively analyzed in all saffron samples. The highest amount of safranal and crocin were observed in Hatay yayladağı saffron with 22532.97 mg kg-1 and 647.26 mg/kg, respectively. The highest amount of crocetin was obtained with 6.73 mg/kg in Ankara Ayaş saffron. While Hatay kırıkhan saffron contained the highest fraction of fatty acid content with 23.56%, the highest fraction of bioactive components was discovered in Karabük safranbolu ovacuma saffron with 90.84%. According to the obtained outcomes, the highest qualities saffron were determined to be observed in Hatay yayladağı and Karabük safranbolu ovacuma saffron, respectively.en_US
dc.identifier.doi10.32571/ijct.1016680
dc.identifier.endpage116en_US
dc.identifier.issn2602-277X
dc.identifier.issue2en_US
dc.identifier.startpage108en_US
dc.identifier.trdizinid500843en_US
dc.identifier.urihttps://doi.org/10.32571/ijct.1016680
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/500843
dc.identifier.urihttps://hdl.handle.net/20.500.12483/16021
dc.identifier.volume5en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Chemistry and Technology (IJCT)en_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectVolatile componentsen_US
dc.subjectCrocus sativus L.en_US
dc.subjectGC-MS analysisen_US
dc.subjectultrasound-assisted extractionen_US
dc.subjectSaffronen_US
dc.titleComparison of quality properties of the Iranian Saffron (Crocus sativus L.) and Saffron grown in macro and micro locations in Turkeyen_US
dc.typeArticleen_US

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