Parabens as Agents for Improving Crocetin Esters’ Shelf-Life in Aqueous Saffron Extracts
Abstract
:1. Introduction
2. Results and Discussion
Compound | Mean contentab±SD (g/100g) | % contenta ± SD | tR (min) | (k±SD)*103 (h-1) | R2 | t1/2 (h) |
---|---|---|---|---|---|---|
Total crocetin esters | 31.15±0.05 | 100.00±0.01 | 14.6 | 0.995 | 47 | |
Total trans | 28.21±0.08 | 93.09±0.22 | 13.7 | 0.995 | 51 | |
Total cis | 2.94±0.17 | 6.91±0.32 | 17.7 | 0.946 | 39 | |
Trans-4-GG | 18.72±0.38 | 58.61±1.19 | 10.3 | 29.3 | 0.998 | 24 |
Trans-3-Gg | 6.75±0.39 | 25.34±1.45 | 10.8 | 11.9 | 0.912 | 58 |
Trans-2–G | 0.87±0.12 | 4.08±0.56 | 11.5 | 41.8 | 0.972 | 17 |
Cis-4-GG | 1.97±0.32 | 4.39±0.71 | 12.0 | 18.8 | 0.991 | 37 |
Cis-3-Gg | 0.82±0.10 | 2.20±0.28 | 12.7 | 11.4 | 0.974 | 61 |
Crocetin esters | Methylparaben | |||||||||||
50 mg/L | 100 mg/L | 150 mg/L | 200 mg/L | |||||||||
(K±SD)*103 (h-1) | R2 | t1/2 (h) | (K±SD)*103 (h-1) | R2 | t1/2 (h) | (K±SD)* 103 (h-1) | R2 | t1/2 (h) | (K±SD)*103 (h-1) | R2 | t1/2 (h) | |
Total crocetin esters | 17.6 | 0.989 | 39 | 14.8 | 0.966 | 47 | 9.4 | 0.974 | 74 | 8.8 | 0.972 | 79 |
Total trans | 18.2 | 0.987 | 38 | 15.5 | 0.964 | 45 | 9.2 | 0.977 | 75 | 9.2 | 0.971 | 75 |
Total cis | 6.8 | 0.931 | 101 | 6.4 | 0.930 | 108 | 4.1 | 0.939 | 169 | 2.6 | 0.840 | 267 |
Trans-4-GG | 24.3 | 0.996 | 29 | 20.4 | 0.920 | 34 | 9.6 | 0.999 | 72 | 8.2 | 0.940 | 85 |
Trans-3-Gg | 10.1 | 0.966 | 69 | 10.0 | 0.950 | 69 | 9.7 | 0.903 | 71 | 9.4 | 0.923 | 74 |
Trans-2-G | 26.4 | 0.961 | 26 | * | * | * | ||||||
Cis-4-GG | 14.9 | 0.917 | 47 | 9.7 | 0.981 | 71 | 6.6 | 0.938 | 105 | 5.0 | 0.915 | 139 |
Cis-3-Gg | 9.2 | 0.947 | 75 | 4.6 | 0.983 | 151 | * | * | ||||
Propylparaben | ||||||||||||
50 mg/L | 100 mg/L | 150 mg/L | 200 mg/L | |||||||||
Total crocetin esters | 14.4 | 0.995 | 48 | 13.1 | 0.983 | 54 | 11.8 | 0.958 | 83 | 7.5 | 0.988 | 92 |
Total trans | 14.2 | 0.998 | 49 | 12.8 | 0.961 | 52 | 9.6 | 0.971 | 80 | 7.8 | 0.978 | 86 |
Total cis | 8.0 | 0.940 | 94 | 7.3 | 0.989 | 99 | * | * | ||||
Trans-4-GG | 14.8 | 0.998 | 47 | 14.3 | 0.990 | 48 | 8.5 | 0.982 | 82 | 7.4 | 0.981 | 94 |
Trans-3-Gg | 11.7 | 0.980 | 59 | 4.9 | 0.917 | 141 | 4.3 | 0.944 | 161 | 4.3 | 0.971 | 161 |
Trans-2-G | 16.2 | 0.930 | 43 | 15.2 | 0.916 | 46 | * | * | ||||
Cis-4-GG | 16.0 | 0.996 | 43 | 11.4 | 0.922 | 61 | 8.4 | 0.999 | 83 | 8.2 | 0.923 | 85 |
Cis-3-Gg | 9.9 | 0.946 | 70 | 9.0 | 0.938 | 77 | * | * |
2.1. Stability of saffron from different geographical zones
Country | Greece (9) | Italy (11) | Spain (14) | Iran (12) | ||||||||
Moisture & volatile content % ± SD | 8.51±0.69 | 8.78±0.43 | 6.59±1.24 | 7.29±0.57 | ||||||||
Colouring strength ± SD | 239.30±9.87 | 279.14±12.15 | 260.63±20.39 | 233.11±7.86 | ||||||||
Crocetin Esters | Mean content (g/100g) | (Content± SD)% | Δ mean content*±SD | Mean content (g/100g) | (Content± SD)% | Δ mean content*±SD | Mean content (g/100g) | (Content± SD)% | Δ mean content*±SD | Mean content (g/100g) | (Content± SD)% | Δ mean content*±SD |
Total | 25.94b | 100.00±0.01 | 1.08±0.58 | 29.88c | 100.02±0.03 | 1.42±1.09 | 29.31c | 100.00±0.01 | -1.94±0.19 | 24.99a | 100.00±0.01 | 1.55±0.37 |
Total trans | 20.37a | 83.86a±0.93 | 0.99±0.12 | 26.67c | 91.53c±0.65 | 1.45±1.07 | 22.98b | 85.26a±1.45 | -0.70±0.27 | 20.94a | 88.09b±1.97 | 1.22±0.34 |
Total cis | 5.57b | 16.14c±0.93 | 0.96±0.34 | 3.21a | 8.41a±0.65 | 0.73±0.41 | 6.33b | 14.74c±1.45 | 1.52±0.72 | 4.05a | 11.91b±1.97 | 1.60±0.46 |
Trans-4-GG | 11.77a | 44.79a±2.57 | 2.29±0.59 | 17.79c | 58.05d±1.44 | 2.56±0.62 | 14.35b | 50.15c±3.07 | 1.92±0.61 | 12.03a | 47.01b±1.38 | 4.21±0.60 |
Trans-3-Gg | 5.75a | 26.25ab±0.84 | -0.92±0.12 | 6.63a | 25.92a±1.39 | 0.90±0.79 | 6.55a | 27.45b±2.29 | -1.13±0.32 | 6.37a | 29.84c±1.54 | -1.27±0.25 |
Trans-2-G | 1.37c | 7.78c±0.95 | -2.61±0.41 | 0.50a | 2.46a±0.53 | -2.21±1.65 | 0.55a | 2.87a±0.88 | -2.32±0.59 | 1.01b | 5.89b±1.77 | -4.50±0.31 |
Cis-4-GG | 3.44b | 9.33b±0.48 | 1.97±0.43 | 2.06a | 5.74a±0.75 | 1.41±1.27 | 4.51c | 9.63b±3.37 | 1.32±0.21 | 2.57ab | 7.16a±1.25 | 2.83±0.49 |
Cis-3-Gg | 1.93b | 6.26c±0.94 | -0.75±0.49 | 0.89a | 2.08a±0.28 | 2.14±0.78 | 1.46a | 4.35b±1.46 | -1.26±0.50 | 1.16ab | 3.78b±0.72 | -0.91±0.45 |
3. Experimental
3.1. Samples
3.2. Chemicals and reagents
3.3. Procedure and Instrumentation
3.4. Geographical sample differentiation according to the stability
3.5. Statistical analysis
4. Conclusions
Acknowledgements
References and Notes
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Maggi, L.; Carmona, M.; Zalacain, A.; Tomé, M.M.; Murcia, M.A.; Alonso, G.L. Parabens as Agents for Improving Crocetin Esters’ Shelf-Life in Aqueous Saffron Extracts. Molecules 2009, 14, 1160-1170. https://doi.org/10.3390/molecules14031160
Maggi L, Carmona M, Zalacain A, Tomé MM, Murcia MA, Alonso GL. Parabens as Agents for Improving Crocetin Esters’ Shelf-Life in Aqueous Saffron Extracts. Molecules. 2009; 14(3):1160-1170. https://doi.org/10.3390/molecules14031160
Chicago/Turabian StyleMaggi, Luana, Manuel Carmona, Amaya Zalacain, Magdalena Martínez Tomé, María Antonia Murcia, and Gonzalo Luis Alonso. 2009. "Parabens as Agents for Improving Crocetin Esters’ Shelf-Life in Aqueous Saffron Extracts" Molecules 14, no. 3: 1160-1170. https://doi.org/10.3390/molecules14031160