Saffron Samples of Different Origin: An NMR Study of Microwave-Assisted Extracts
Abstract
:1. Introduction
2. Experimental Section
2.1. Materials
Sample Code | Country (region) | Producer |
---|---|---|
AB | Italy (Abruzzi) PDO* | Agricultural company “Matergia”, Barisciano (Aquila) |
GR | Greece | Local market |
LA | Italy (Latium) | Agricultural company “Roncaglia”, Ronciglione (Viterbo) |
SA1 | Italy (Sardinia) | Local market |
SA2 | Italy (Sardinia) | “Zafferano Monreale snc” San Gavino Monreale, (Cagliari) |
SA3 | Italy (Sardinia) | Agricultural company “Curreli Franco” San Gavino Monreale, (Cagliari) |
SA4 | Italy (Sardinia) PDO | Agricultural company “Itria”, Turri (VS) |
SP1 | Spain | “Don Jerez” |
SP2 | Spain | “Cameo Zafferano Red” |
TK | Turkey | Local market |
HU | Hungary | “Nehéz Gyula” |
2.2. Microwave-Assisted and Conventional Extractions
2.3. High-Resolution NMR Measurements
2.4. Measurement of the Metabolic Content and Statistical Analysis
3. Results and Discussion
3.1. Microwave-Assisted Extraction
3.2. NMR Analysis of Saffron Extracts
Compound | Assignment | ¹H, ppm | Multiplicity, JH–H, Hz | ¹³C, ppm |
---|---|---|---|---|
Linoleic acid C18:2 | CH2-2 | 2.33 | ||
CH2-3 | 1.61 | |||
CH2-4 | 1.34 | |||
CH2-8,14 | 2.07 | t: 7.4 | ||
CH-9,10,12,13 | 5.34 * | |||
CH2-11 | 2.78 * | t: 6.8 | ||
CH2-15,16,17 | 1.32 | |||
CH3-18 | 0.91 | t: 7.0 | ||
Linolenic acid C18:3 | CH2-1,4,5,6,7 | 1.34 | ||
CH2-2 | 2.33 | |||
CH2-3 | 1.61 | |||
CH2-8 | 2.08 | t: 7.4 | ||
CH-9,10,12,13 | 5.34 | |||
CH2-11,14 | 2.81 * | t: 6.8 | ||
CH-15 | 5.30 * | |||
CH-16 | 5.38 * | |||
CH2-17 | 2.08 | t: 7.4 | ||
CH3-18 | 0.97 | t: 7.0 | ||
Phosphatidylcholine | (CH3)3N | 3.21 | s | 54.6 |
Acetic acid AcOH | CH3 | 1.91 * | s | |
All fatty acids except C18:3, FA | CH3 | 0.90 * | t: 6.7 | 14.6–14.4 |
All-trans-crocin DBtCROC (aglycone) | C-8,8′ | 168.6 | ||
C-9,9′ | 126.5 | |||
CH-10,10′ | 7.44 * | dm: 11.3 | 141.9 | |
CH-11,11′ | 6.68 | dd: 15.0; 11.4 | 124.7 | |
CH-12,12′ | 6.76 | d: 15.0 | 146.2 | |
C-13,13′ | 138.1 | |||
CH-14,14′ | 6.50 | dm: 7.7 | 137.4 | |
CH-15,15′ | 6.84 | dd: 7.8; 2.9 | 133.0 | |
CH3-19,20 | 2.02 | s | 12.6; 12.9 | |
13-cis-crocin DBcCROC (aglycone) | CH-10 | 7.51 * | d: 11.8 | |
CH-10′ | 7.44 | |||
CH-11,11′ | 6.68 | |||
CH-12 | 7.34 | d: 14.8 | ||
CH-12′ | 6.76 | |||
CH-14 | 6.37 | d: 12.2 | ||
CH-14′ | 6.50 | |||
CH-15 | 7.03 | dd: 13.4; 12.8 | ||
CH-15′ | 6.74 | |||
(β-d-gentiobiosyl) (GB-CROC) | CH-1 | 5.54 * | d: 7.7 | 95.9 |
CH-2 | 3.45 | 77.8 | ||
CH-3,4,5 | 3.56–3.39 | |||
CH2-6 | 4.17 | dd: 11.5; 2 | 69.5 | |
3.78 | 69.5 | |||
CH-1′ | 4.33 | d: 7.8 | 104.5 | |
CH-2′ | 3.23 | 75.1 | ||
CH-3′ | 3.34 | |||
CH2-6′,6′ | 3.85 | m | 62.7 | |
3.66 | m | 62.7 | ||
(β-d-glucosyl) | CH-1 | 5.56 * | d: 7.7 | 96.0 |
(βGLC-CROC) | CH2-6, 6 | 3.84; 3.69 | 62.7 | |
Picrocrocin (PCROC) (aglycone) | C-1 | 141.1 | ||
C-2 | 155.6 | |||
CH2-3,3 | 2.69 | ddd: 18.7; 5.5; 2.2 | 42.4 | |
2.31 | ddm: 18.7; 9 | 42.4 | ||
CH-4 | 4.09 | m | 72.0 | |
CH2-5,5 | 1.87 | ddd: 12.6; 3.3; 2.2 | 48.3 | |
1.55 | t: 12.2 | 48.3 | ||
C-6 | 36.6 | |||
CH3-7,8 | 1.23 | s | 27.9 | |
CH3-7,8 | 1.24 | s | 29.3 | |
CH3-9 | 2.15 * | d < 1 Hz | 19.3 | |
CHO-10 | 10.09 | s | ||
(β-d-glucosyl) | CH-1′ | 4.44 | d: 7.8 | 102.6 |
CH-2′ | 3.16 | dd: 9.2; 7.8 | 75.2 | |
CH-3′ | 3.35 | m | 78.1 | |
CH-4′ | 3.28 | m | 78.0 | |
CH-5′ | 3.29 | m | 71.7 | |
CH2-6′,6′ | 3.67 | m | 62.7 | |
3.86 | t: 11.2 | |||
α-Glucose αGLC | CH-1 | 5.10 * | d: 3.7 | 94.0 |
CH-2 | 3.35 | dd: 9.6; 3.7 | 73.9 | |
CH-3 | 3.67 | dd: 9.6; 9.0 | 74.9 | |
CH-4 | 3.30 | m | 71.9 | |
CH-5 | 3.77 | 73.0 | ||
CH2-6, 6 | 3.78; 3.69 | 62.8 | ||
β-Glucose βGLC | CH-1 | 4.47 | d: 7.8 | 98.3 |
CH-2 | 3.12 * | dd: 9.2; 7.8 | 76.3 | |
CH-3 | 3.33 | 78.2 | ||
CH-5 | 3.27 | 78.1 | ||
CH2-6,6 | 3.85; 3.65 | 62.9 |
3.3. Comparison between Saffron Samples of Different Geographical Origin
Sample code | DBtCROC/DBcCROC |
---|---|
AB | 16.0 |
GR | 18.7 |
LA | 54.2 |
SA1 | 22.8 |
SA2 | 19.8 |
SA3 | 12.8 |
SA4 | 17.3 |
SP1 | 17.3 |
SP2 | 30.2 |
TK | n.d. |
HU | n.d. |
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sobolev, A.P.; Carradori, S.; Capitani, D.; Vista, S.; Trella, A.; Marini, F.; Mannina, L. Saffron Samples of Different Origin: An NMR Study of Microwave-Assisted Extracts. Foods 2014, 3, 403-419. https://doi.org/10.3390/foods3030403
Sobolev AP, Carradori S, Capitani D, Vista S, Trella A, Marini F, Mannina L. Saffron Samples of Different Origin: An NMR Study of Microwave-Assisted Extracts. Foods. 2014; 3(3):403-419. https://doi.org/10.3390/foods3030403
Chicago/Turabian StyleSobolev, Anatoly P., Simone Carradori, Donatella Capitani, Silvia Vista, Agata Trella, Federico Marini, and Luisa Mannina. 2014. "Saffron Samples of Different Origin: An NMR Study of Microwave-Assisted Extracts" Foods 3, no. 3: 403-419. https://doi.org/10.3390/foods3030403