Zafaron’’ Шафра́н


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YULDUZXONIM USMONOVA

Table 1. Principal quality chemical components of saffrons obtained from different geographical origins and their concentrations.

References


  1. Hadavi, R.; Jafari, S.M.; Katouzian, I. Nanoliposomal Encapsulation of Saffron Bioactive Compounds; Characterization and Optimization. Int. J. Biol. Macromol. 2020, 164, 4046–4053.

  2. Aghhavani, M.S.; Rezvani, P.M. Are the Apocarotenoids Content and Colorimetric Traits of Saffron (Crocus sativus L.) Affected by Some Post Harvesting Operations? J. Stored Prod. Res. 2022, 97, 101967.

  3. Guijarro-Díez, M.; Castro-Puyana, M.; Crego, A.L.; Marina, M.L. A Novel Method for the Quality Control of Saffron through the Simultaneous Analysis of Authenticity and Adulteration Markers by Liquid Chromatography-(Quadrupole-Time of Flight)-Mass Spectrometry. Food Chem. 2017, 228, 403–410.

  4. Armellini, R.; Peinado, I.; Asensio-Grau, A.; Pittia, P.; Scampicchio, M.; Heredia, A.; Andres, A. In Vitro Starch Digestibility and Fate of Crocins in Pasta Enriched with Saffron Extract. Food Chem. 2019, 283, 155–163.

  5. Gani, A.; Jan, R.; Ashwar, B.A.; Ashraf, Z.U.; Shah, A.; Gani, A. Encapsulation of Saffron and Sea Buckthorn Bioactives: Its Utilization for Development of Low Glycemic Baked Product for Growing Diabetic Population of the World. LWT 2021, 142, 111035.

  6. Garavand, F.; Rahaee, S.; Vahedikia, N.; Jafari, S.M. Different Techniques for Extraction and Micro/Nanoencapsulation of Saffron Bioactive Ingredients. Trends Food Sci. Technol. 2019, 89, 26–44.

  7. Caballero-Ortega, H.; Pereda-Miranda, R.; Abdullaev, F.I. HPLC Quantification of Major Active Components from 11 Different Saffron (Crocus sativus L.) Sources. Food Chem. 2007, 100, 1126–1131.

  8. Liu, J.; Chen, N.; Yang, J.; Yang, B.; Ouyang, Z.; Wu, C.; Yuan, Y.; Wang, W.; Chen, M. An Integrated Approach Combining HPLC, GC/MS, NIRS, and Chemometrics for the Geographical Discrimination and Commercial Categorization of Saffron. Food Chem. 2018, 253, 284–292.

  9. Bakshi, R.A.; Sodhi, N.S.; Wani, I.A.; Khan, Z.S.; Dhillon, B.; Gani, A. Bioactive Constituents of Saffron Plant: Extraction, Encapsulation and Their Food and Pharmaceutical Applications. Appl. Food Res. 2022, 2, 100076.

  10. Ghanbari, J.; Khajoei-Nejad, G.; van Ruth, S.M.; Aghighi, S. The Possibility for Improvement of Flowering, Corm Properties, Bioactive Compounds, and Antioxidant Activity in Saffron (Crocus sativus L.) by Different Nutritional Regimes. Ind. Crops Prod. 2019, 135, 301–310.

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