Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts

Food supplements based on saffron (Crocus sativus L.) dried stigma extracts are widely consumed due to their multiple bioactive properties. Saffron extract (SE) standardization is of crucial importance, as it determines the reproducibility of the product quality and is essential for the evaluation o...

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Autores: Mena-García, Adal, Herrero-Gutiérrez, Diego, Sanz, M. Luz, Díez-Municio, Marina, Ruiz-Matute, Ana I.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/308103
Acceso en línea:http://hdl.handle.net/10261/308103
Access Level:acceso abierto
Palabra clave:Saffron extract
Crocin
Liquid chromatography
Mass spectrometry
Standardization
Chromatographic profile
Fingerprint
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spelling Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus ExtractsMena-García, AdalHerrero-Gutiérrez, DiegoSanz, M. LuzDíez-Municio, MarinaRuiz-Matute, Ana I.Saffron extractCrocinLiquid chromatographyMass spectrometryStandardizationChromatographic profileFingerprintFood supplements based on saffron (Crocus sativus L.) dried stigma extracts are widely consumed due to their multiple bioactive properties. Saffron extract (SE) standardization is of crucial importance, as it determines the reproducibility of the product quality and is essential for the evaluation of its bioactive effect and safety. Although SEs are commonly standardized considering their safranal content, the lack of specificity of the official methods may give inaccurate measurements. In addition to the development of more precise methodologies, the evaluation of alternative saffron components, such as crocins and picrocrocin, for standardization purposes would also be of interest. Thus, in this study, qualitative and quantitative information regarding picrocrocin and crocin isomers of different commercial saffron extracts was first obtained by a validated methodology using liquid chromatography (HPLC) coupled to diode array (DAD) and mass spectrometer (MS) detectors. Principal component analysis (PCA) was applied to gain insight into the compositional variability and natural grouping of SE. These studies suggested the potential use of the relative content of crocin isomers and trans-/cis-crocins and trans-4 GG/picrocrocin ratios as novel criteria for SE standardization. Their reproducibility and stability under controlled storage conditions for 36 months was demonstrated in a commercial standardized SE (affron®).This work was funded by MCIN/AEI (PID2019-106405GB-I00/AEI/10.13039/501100011033), by CSIC (project 202280I058) and by the CM and European funding from FSE and FEDER programs (S2018/BAA-4393, AVANSECAL-II-CM) and by CM (IND2020/BIO-17409). A.M.G. thanks the MICINN for an Industrial Doctorate grant (DIN2019-010849/AEI/10.13039/501100011033).Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas (España)Comunidad de MadridEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2023202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/308103reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106405GB-I00S2018/BAA-4393/AVANSECAL-II-CMS2020/BIO-17409https://doi.org/10.3390/foods12081634Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3081032026-05-22T06:33:51Z
dc.title.none.fl_str_mv Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts
title Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts
spellingShingle Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts
Mena-García, Adal
Saffron extract
Crocin
Liquid chromatography
Mass spectrometry
Standardization
Chromatographic profile
Fingerprint
title_short Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts
title_full Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts
title_fullStr Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts
title_full_unstemmed Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts
title_sort Fingerprint of Characteristic Saffron Compounds as Novel Standardization of Commercial Crocus sativus Extracts
dc.creator.none.fl_str_mv Mena-García, Adal
Herrero-Gutiérrez, Diego
Sanz, M. Luz
Díez-Municio, Marina
Ruiz-Matute, Ana I.
author Mena-García, Adal
author_facet Mena-García, Adal
Herrero-Gutiérrez, Diego
Sanz, M. Luz
Díez-Municio, Marina
Ruiz-Matute, Ana I.
author_role author
author2 Herrero-Gutiérrez, Diego
Sanz, M. Luz
Díez-Municio, Marina
Ruiz-Matute, Ana I.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas (España)
Comunidad de Madrid
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Saffron extract
Crocin
Liquid chromatography
Mass spectrometry
Standardization
Chromatographic profile
Fingerprint
topic Saffron extract
Crocin
Liquid chromatography
Mass spectrometry
Standardization
Chromatographic profile
Fingerprint
description Food supplements based on saffron (Crocus sativus L.) dried stigma extracts are widely consumed due to their multiple bioactive properties. Saffron extract (SE) standardization is of crucial importance, as it determines the reproducibility of the product quality and is essential for the evaluation of its bioactive effect and safety. Although SEs are commonly standardized considering their safranal content, the lack of specificity of the official methods may give inaccurate measurements. In addition to the development of more precise methodologies, the evaluation of alternative saffron components, such as crocins and picrocrocin, for standardization purposes would also be of interest. Thus, in this study, qualitative and quantitative information regarding picrocrocin and crocin isomers of different commercial saffron extracts was first obtained by a validated methodology using liquid chromatography (HPLC) coupled to diode array (DAD) and mass spectrometer (MS) detectors. Principal component analysis (PCA) was applied to gain insight into the compositional variability and natural grouping of SE. These studies suggested the potential use of the relative content of crocin isomers and trans-/cis-crocins and trans-4 GG/picrocrocin ratios as novel criteria for SE standardization. Their reproducibility and stability under controlled storage conditions for 36 months was demonstrated in a commercial standardized SE (affron®).
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/308103
url http://hdl.handle.net/10261/308103
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106405GB-I00
S2018/BAA-4393/AVANSECAL-II-CM
S2020/BIO-17409
https://doi.org/10.3390/foods12081634
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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