HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources

被引：180

作者：

Caballero-Ortega, Heriberto

Pereda-Miranda, Rogelio

Abdullaev, Fikrat I.

机构：

[1] Inst Nacl Pediat, Expt Oncol Lab, Mexico City 04530, DF, Mexico

[2] Univ Nacl Autonoma Mexico, Fac Quim, Dept Farm, Mexico City 04510, DF, Mexico

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 03期

关键词：

saffron; Crocus sativus L; quantitative analysis; HPLC; glycosidic carotenoids; crocins;

D O I：

10.1016/j.foodchem.2005.11.020

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Eleven certified saffron samples (Crocus sativus L.), one each from Azerbaijan, China, Greece, France, India, Iran, Italy, New Zealand, Spain, Turkey and the Sigma Chemical Company, were analyzed by using an HPLC photodiode array detection method. This analysis quantified the 10 major saffron compounds in each sample and their concentration was analyzed at three different wavelengths. Results indicated that the Greek, Indian, New Zealand, and Spanish saffron extracts possessed the highest concentrations of water-soluble glycosidic carotenoids (>= 8.0%) suggesting that they could be a good source of this type of metabolites for further biological evaluation. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：1126 / 1131

页数：6

共 35 条

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Biomedical properties of saffron and its potential use in cancer therapy and chemoprevention trials [J].