{"id":97025,"date":"2009-05-11T00:00:00","date_gmt":"2009-05-11T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/quality-evaluation-of-saffron-spice\/"},"modified":"2009-05-11T00:00:00","modified_gmt":"2009-05-11T00:00:00","slug":"quality-evaluation-of-saffron-spice","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/aditivos-alimentarios\/quality-evaluation-of-saffron-spice\/","title":{"rendered":"Quality evaluation of saffron spice"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Carmen Priscila Del Campo Ruiz <\/strong><\/h2>\n<p>Saffron, dried stigmas from crocus sativus l., Is a spice capable of giving colour, taste and aroma to food. Consequently, it is considered a unique product but also because of special characteristics such as its limited production worldwide, the specific agricultural and manufacturing skills required, and its high price. Besides this, saffron quality control standards have not been developed at the same rate as for other food products due to the way it is commercialised: by small and medium family enterprises. this dissertation presents five studies regarding saffron quality parameters and the results obtained from developing new analytical methods to assure its quality. Some methods have been developed with this purpose for: a)\tpicrocrocin determination using an spe cartridge and a subsequent analysis using uv-vis spectrometry. The method provides for the quantification of picrocrocin content easily and quickly, which was not possible previously. b)\tdetermination of free amino acids and ammonium content by hplc-dad. Results provided statistical differentiation of saffron samples from europe as opposed to those from iran. c)\tdetermination of pesticides and contaminants using a stir bar for isolation (sbse) and analysis by gc-ms\/ms. Results revealed that sample contamination was higher than expected, but in general fell below the limits established by current legislation.  picrocrocin content has been analysed in more than 400 commercial samples, providing for the establishment of quality categories depending on picrocrocin content, and for inclusion in the current quality control standard. finally, research on the effect of the saffron spice dehydration process on quality revealed that the highest temperature of those studied (55 \u00c2\u00bac) is the most suitable for achieving the greatest colouring strength, the highest picrocrocin content and volatiles contributing to saffron aroma.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Quality evaluation of saffron spice<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Quality evaluation of saffron spice <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Carmen Priscila Del Campo Ruiz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Castilla-la mancha<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 05\/11\/2009<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>marta Alonso Diaz<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda  rosario Salinas fernandez <\/li>\n<li>simon douglas Kelly (vocal)<\/li>\n<li>Mar\u00eda  antonia Murcia tomas (vocal)<\/li>\n<li>Mar\u00eda  z Tsimidou (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Carmen Priscila Del Campo Ruiz Saffron, dried stigmas from crocus sativus l., Is a spice capable of 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