摩洛哥藏红花的芳香势、品质和抗氧化活性

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Ghizlane Kabiri, Lahcen Hssaini, Nadia Naim, Karim Houmanat, Said Ennahli, Marie-Laure Fauconnier, Hafida Hanine
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引用次数: 0

摘要

藏红花是一种从藏红花(Crocus sativus L.)中提取的香料,具有特殊的香气、颜色和气味,对其经济价值有积极的影响。在此背景下,筛选了10个藏红花生态型的生化成分和抗氧化活性。用GC-MS和LC-MS对样品进行分析,分别测定其挥发性和酚类化合物的含量。水分(9.09% ~ 11.23%)、总酚(31.62 ~ 62.71 mg EAG/g)、总黄酮(23.02 ~ 40.02 mg ER/mg)、类胡萝卜素(66.12 ~ 155.05 μg/g)、微藏红花素(88.99 ~ 121.53)、藏红花素(137.44 ~ 228.39)、藏红花醛(26.56 ~ 53.04)的含量差异均有统计学意义。DPPH的自由基清除率为17.09% ~ 29.53%,ABTS的自由基清除率为0.128 ~ 0.239 mmol AAE/g,铁还原抗氧化能力为0.974 ~ 1.989 mmol Fe2+/g。气相色谱-质谱(GC-MS)分析鉴定出66种挥发性化合物,其中以菝葜属和异佛罗酮含量最多。与其他生态型相比,来自Taliouine的ES1记录了非常独特的挥发性成分,含有22种真实的挥发性化合物。此外,液相色谱-质谱(LC-MS)分析发现14种酚类化合物,其中微藏红花素和藏红花素为主要化合物。主成分分析将所调查生态型划分为两个平均特征集,其中ES1和ES9为单个特征项。α-蒎烯、β-蒎烯、柠檬烯、茴香醚、乙酸、酮异佛罗酮、异佛罗酮、番红花醛、百里醌、总黄酮、FRAP和总类胡萝卜素是主要判别变量。划分的聚类热图的二维分析显示出与主成分分析(PCA)相对相似的模式,并证实了样品ES1的奇异性,基于其特殊的挥发性特征,主要由α-萜酯乙酸酯、甲基丁香酚、copaene、茴香脑、柠檬烯、甲基环戊烷主导,即使在少量水平上也未在其他样品中发现。这些发现揭示了摩洛哥藏红花的优良品质,对品种的选育和增值具有重要意义。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Aromatic potential, quality and antioxidant activity of saffron grown in Morocco

Aromatic potential, quality and antioxidant activity of saffron grown in Morocco

Saffron is a spice derived from the flower of Crocus sativus L., which has a special aroma, colour and odour influencing positively its economic value. In this context, ten saffron ecotypes were screened for their biochemical composition and antioxidant activity. The samples were also analysed using GC-MS and LC-MS to determine their content of volatile and phenolic compounds, respectively. The results revealed statistically significant differences among samples based on moisture (9.09%-11.23%), total phenols (31.62-62.71 mg EAG/g), total flavonoids (23.02-40.02 mg ER/mg), total carotenoids (66.12-155.05 μg/g), picrocrocin (88.99-121.53), crocin (137.44-228.39) and safranal (26.56-53.04). The radical scavenging activity ranged from 17.09% to 29.53% for DPPH assay, and oscillated from 0.128 mmol AAE/g to 0.239 mmol AAE/g for ABTS test, while the ferric reducing antioxidant potency (FRAP) varied from 0.974 to 1.989 mmol Fe2+/g. Gas chromatography-mass spectrometry (GC-MS) analysis identified 66 volatile compounds, among which the Safranal and Isophorone were the most abondant. The ES1 from Taliouine recorded a very distinct volatile composition compared to the others ecotypes with 22 authentic volatile compounds. Moreover, liquid chromatography- mass spectrometry (LC-MS) analysis revealed 14 phenolic compounds with picrocrocin and crocin were found to be the major compounds. The principal component analysis classified the investigated ecotypes into two mean distinctive sets with ES1 and ES9 were distinguished as a single items. The α-pinene, β-pinene, limonene, anethole, acetic acid, ketoisophorone, isophorone, safranal, thymoquinone, total flavonoids, FRAP and total carotenoids, are the main discriminant variables. The two-dimensional analysis of the clustered heatmaps divided showed a relatively similar patterns as the principal component analysis (PCA) and confirmed the singularity of the sample ES1 based on its particular volatile profile dominated mainly by α-terpinyl acetate, methyleugenol, copaene, anethole, limonene, methyl-cyclopentane, which were not identified in the other samples even at minor levels. These findings herein found revealed the high quality of Moroccan saffron, which is very important for the species breeding and valorization.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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