![Determination of total safranal by in situ acid hydrolysis in supercritical fluid media: Application to the quality control of commercial saffron [An article from: Analytica Chimica Acta]](https://www.ebooknetworking.net/books/B00/0PA/bigB000PAUEU6.jpg)
Determination of total safranal by in situ acid hydrolysis in supercritical fluid media: Application to the quality control of commercial saffron [An article from: Analytica Chimica Acta]
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Book Details
Author(s)
Zougagh, M.
Publisher
Elsevier
ISBN / ASIN
B000PAUEU6
ISBN-13
978B000PAUEU2
Marketplace
France 🇫🇷
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Description
This digital document is a journal article from Analytica Chimica Acta, published by Elsevier in 2006. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.
Description:
A procedure allowing hydrolysis reactions to be conducted in a dynamic supercritical-CO"2 medium was developed for quantifying total safranal (viz. free safranal present in the sample+safranal resulting from picrocrocin hydrolysis), which are the main component of the essential oil and responsible for the characteristic aroma of saffron. The proposed method allows total safranal amounts over the ranges 0.05-1.5mgmL^-^1 to be determined. The standard deviation achieved was 2%. This method was applied to the determination of safranal in natural saffron samples. The results obtained were compared with the ''safranal value'' total index, which is widely used as a quality measure of saffron products. The comparison revealed that the proposed method provides useful information not contained in the safranal value, based on the fact that, some samples with a high ''safranal index'' contain low concentrations of safranal. The proposed method is very useful for quality control in commercial saffron samples.
Description:
A procedure allowing hydrolysis reactions to be conducted in a dynamic supercritical-CO"2 medium was developed for quantifying total safranal (viz. free safranal present in the sample+safranal resulting from picrocrocin hydrolysis), which are the main component of the essential oil and responsible for the characteristic aroma of saffron. The proposed method allows total safranal amounts over the ranges 0.05-1.5mgmL^-^1 to be determined. The standard deviation achieved was 2%. This method was applied to the determination of safranal in natural saffron samples. The results obtained were compared with the ''safranal value'' total index, which is widely used as a quality measure of saffron products. The comparison revealed that the proposed method provides useful information not contained in the safranal value, based on the fact that, some samples with a high ''safranal index'' contain low concentrations of safranal. The proposed method is very useful for quality control in commercial saffron samples.
