Effect of cold plasma on crocin esters and volatile compounds of saffron. (15th November 2017)

• Record Type: Journal Article
• Authors: Amini, Maryam; Ghoranneviss, Mahmood; Abdijadid, Sara
• Is Part Of: Food chemistry. Volume 235(2017)
• Page Start: 290
• Page End: 293
• Publication Date: 2017-11-15
• Subjects: Cold plasma -- Saffron -- Input voltage -- Different gas -- Saffron components; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.05.067
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effect of cold plasma on crocin esters and volatile compounds was investigated. Input voltage and type of working gas are important parameters. Cold plasma treatment cause reduction of crocin esters and saffranal of saffron. Cold plasma treatment cause increase of Isophorone and 4-ketoisophorone of saffron. Abstract: The effect of cold plasma on crocin esters and volatile oils of saffron was studied for the first time. After the treatments, (Ar, Ar/5% O2 and Ar/10% O2 at 8 and 12 kV of voltage), a decrease in crocin esters and saffranal and an increase in isophorone and 4-ketoisophorone was observed. After 4 min, the saffron samples treated with Ar/20% O2 had blackened and the treatment was discontinued. The results show that increasing the input voltage and increasing the amount of added oxygen to Argon gas increased the changes in the safranal and crocin esters. There was no trans-2G, cis-4GG or cis-3Gg compounds observed after the Ar/10% O2 cold plasma treatment at 12 kV.