Quantification of saffron ( Crocus sativus L . ) metabolites crocins , picrocrocin and safranal for quality determination of the spice grown under different environmental Moroccan conditions

@inproceedings{Lage2009QuantificationOS,
  title={Quantification of saffron ( Crocus sativus L . ) metabolites crocins , picrocrocin and safranal for quality determination of the spice grown under different environmental Moroccan conditions},
  author={Mounira Lage and Charles L. Cantrell},
  year={2009}
}
The primary goal of this study was to propose saffron as a sustainable substitute crop with high added value in some Moroccan agricultural areas with low and erratic rainfalls, for their socio-economical development. The quality of the saffron spice has to be evaluated prior to recommendation for commercial production. For this purpose, saffron was grown in experimental plots for the first time in eleven different experimental zones with a disparity of altitudes, soils and climates. High… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 27 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 42 references

UV-vis FT-Raman and 1H NMR spectroscopies of cis–trans carotenoids from saffron (Crocus sativus L.)

  • M. K. Assimiadis, P. A. Tarantilis, M. G. Polissiou
  • Appl. Spectrosc
  • 1998
Highly Influential
4 Excerpts

Saffron (Crocus sativus L.): cultivation, processing, chemistry and standardization

  • S. R. Sampathu, S. Shivashankar, Y. S. Lewis
  • Crit. Rev. Food Sci. Nutr
  • 1984
Highly Influential
7 Excerpts

Evaluation of ISO method in saffron quantification

  • F. Hadizadeh, M. Mahdaci, +7 authors R. Noorbakhsh
  • Proceedings of the second international Symposium…
  • 2007
Highly Influential
1 Excerpt

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

  • H. Caballero-Ortega, R. Pereda-Miranda, F. I. Abdullaev
  • Food Chem .
  • 2007
Highly Influential
5 Excerpts

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

  • H. Caballero-Ortega, R. Pereda-Miranda, F. I. Abdullaev
  • sources. Food Chem
  • 2007
Highly Influential
6 Excerpts

Composition of crocins and picrocrocin from Spanish saffron (Crocus sativus L.)

  • G. L. Alonso, M. R. Salinas, J. Garijo, M. A. Sanchez-Fernandez
  • J. Food Qual
  • 2001
Highly Influential
2 Excerpts

The effect of mineral nutrients (N, P, K) on saffron production

  • S. Behzad, M. Razavi, M. Mahajeri
  • Acta Hort
  • 1992
Highly Influential
1 Excerpt

Similar Papers

Loading similar papers…