The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China
Joint Authors
Tong, Yingpeng
Zhu, Xingyi
Yan, Yongqiu
Liu, Ruoxi
Gong, Feng
Zhang, Ling
Hu, Jiangning
Fang, Ling
Wang, Ruwei
Wang, Ping
Source
International Journal of Analytical Chemistry
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-03-30
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron.
In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave.
We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (no more than 70°C) for a long time by electric oven drying and vacuum oven drying.
In microwave drying, treatments at lower microwave power and longer time benefit the quality of saffron.
In addition, the influence of the drying method on antioxidants in saffron is discussed.
The correlation between individual saffron profiles and the antioxidant value was estimated by spectrum-effect relationships analysis.
American Psychological Association (APA)
Tong, Yingpeng& Zhu, Xingyi& Yan, Yongqiu& Liu, Ruoxi& Gong, Feng& Zhang, Ling…[et al.]. 2015. The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China. International Journal of Analytical Chemistry،Vol. 2015, no. 2015, pp.1-8.
https://search.emarefa.net/detail/BIM-1064458
Modern Language Association (MLA)
Tong, Yingpeng…[et al.]. The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China. International Journal of Analytical Chemistry No. 2015 (2015), pp.1-8.
https://search.emarefa.net/detail/BIM-1064458
American Medical Association (AMA)
Tong, Yingpeng& Zhu, Xingyi& Yan, Yongqiu& Liu, Ruoxi& Gong, Feng& Zhang, Ling…[et al.]. The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China. International Journal of Analytical Chemistry. 2015. Vol. 2015, no. 2015, pp.1-8.
https://search.emarefa.net/detail/BIM-1064458
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1064458