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

Sampathu, S. R. and Shivashankar, S. and Lewis, Y. S. (1984) Saffron (Crocus sativus L.) - cultivation, processing, chemistry and standardization. CRC Critical Reviews in Food Science and Nutrition, 20 (2). 123-157, 123 ref..

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Abstract

The topic is reviewed under the following headings: botanical description; uses (including food uses), producing countries and world trade; cultivation; harvesting, processing and yields (gathering of flowers, separation of stigmas, drying or toasting of the stigmas, grading and packing); chemical composition and constituents (carbohydrates, minerals, vitamins, fat, pigments including a-crocin, crocetin and minor carotenoid esters, picrocrocin and volatile oil); range of variation in chemical constituents; adulteration, methods of detection, and purity evaluation (saffron adulterants/substitutes, detection by colour reactions, chromatographic methods, chemical assay and microscopic studies, thermomicro separation (TLC method, and fluorescence; and official requirements/standards (Food + Drug Administration, Prevention of Food Adulteration Act (India), British Pharmaceutical Codex, Indian Pharmaceutical Codex, International Standard, Indian Standard Specifications and French Standard.

Item Type:	Article
Uncontrolled Keywords:	COLORANTS-; saffron, technology of, Review; SPICES-; REVIEWS-; saffron, technology of
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Sep 2010 11:30
Last Modified:	13 Sep 2010 11:30
URI:	http://ir.cftri.res.in/id/eprint/6660

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