Novel glycosidic constituents from saffron
WebOct 1, 2002 · Saffron is hand harvested in the autumn, and the stigma is laboriously separated to yield the reddish colored spice. It takes in excess of 70,000 flowers to yield just one pound (0.45 kilo) of... WebSep 1, 2013 · Novel glycosidic constituents from Saffron J Agric Food Chem (1997) View more references Cited by (11) A review of the ethnopharmacology, phytochemistry, pharmacology and toxicology of Fructus Gardeniae (Zhi-zi) 2024, Journal of Ethnopharmacology Show abstract
Novel glycosidic constituents from saffron
Did you know?
WebMay 3, 2024 · Determination of saffron (Crocus sativus L.) components in crude plant extract using high-performance liquid chromatography-UV-visible photodiode-array … WebMay 19, 1997 · In addition to these new natural products, known saffron constituents, i.e., the di-β- d -gentiobiosyl and β- d -gentiobiosyl-β- d -glucopyranosyl esters of crocetin, have also been isolated and separated using MLCCC. Keywords: (4 R )-4-Hydroxy-3,5,5 …
WebThe authors suggested that specific infrared bands in the sugar region (e.g., 1028 and 1175–1157 cm −1) associated with the presence of glucose moieties and breakage of glycosidic bonds, are useful tools to monitor storage effects on saffron quality and, consequently, that was the first attempt to trace back the “age” of saffron using ... WebNovel glycosidic constituents from saffron. Author: Straubinger, M., Jezussek, M., Waibel, R., Winterhalter, P. Source: Journal of agricultural and food chemistry 1997 v.45 no.5pp. 1678 …
WebJan 1, 2007 · Qualitative analysis. The chemical composition of saffron samples from 11 different sources was determined using reverse phase C 18 HPLC. The chromatographic … WebAug 21, 2024 · Phytochemical investigations showed crocetin esters, picrocrocin and safranal are the major chemical constituents of saffron, and some of them showed a …
WebDec 1, 2008 · The stamens contain mainly kaempferol- 3-O-sophoroside, whereas the sepals contain mainly quercetin and methyl-quercetin glycosides. These data may be useful in order to find a possible exploitation of the by-products of saffron production, in which large quantities of C. sativus flowers are available. References [1] (a).
WebThe presence of carbohydrates, minerals, mucilage, vitamins, and pigments (including crocin, anthocianin, carotene, lycopene, zigzantin, and flavonoids) has been reported in … gasthof eck bayerischer waldWebJan 1, 2007 · Influence of different drying and aging conditions on saffron constituents. Journal of Agricultural and Food Chemistry, 53 (2005), pp. 3974-3979. CrossRef View in Scopus Google ... Identification of novel glycosidic aroma precursors in saffron (Crocus sativus L.) Journal of Agricultural and Food Chemistry, 46 (1998), pp. 3238-3243. View in ... david sayer insurance chicoWebNovel Glycosidic Constituents from Saffron Article May 1997 Markus Straubinger Magnus Jezussek Reiner Waibel Peter Winterhalter The methanolic extract of saffron was prefractionated with the... gasthöfe an der moselWebSaffron ( Crocus sativus L.) is an autumnal flowering geophite whose dried stigmas, well known for their aromatic and colouring power, have been used since immemorial time as a spice in human nutrition, for medicinal purposes and as a dye. gasthof eichhof nattersWebDec 1, 2008 · The stamens contain mainly kaempferol- 3-O-sophoroside, whereas the sepals contain mainly quercetin and methyl-quercetin glycosides. These data may be useful in … david sayers craftsbury vtWebThe field of glycomics defines the structures and functions of glycans, or sugars, in biological systems. Glycans perform many functions in cells and cell systems, from … david sayer insurance chico caWebSep 30, 2024 · Phytochemical components of saffron have been extensively reported ( 5 - 8 ), in which safranal, picrocrocin, and crocetin glycosides (crocin) are major components and responsible for typical bitter taste, spicy aroma, and red color, respectively ( Figure 2 ). gasthof elli hartmannsdorf