Determination of saffron (Crocus sativus L.) quality characteristics in Herat – Afghanistan

Purpose: Saffron (Crocus sativus L.) is a strategic medicinal and spice plant in the world. This study aimed to determine saffron stigma quality obtained from different regions of Herat province in Afghanistan. Research method: The experiment was contacted at the food technology lab, faculty of agri...

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Autores principales:	Ramin Nazarian, Noorahmad Samim, M. Qasem Jami
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	crocin picrocrocin saffron safranal Agriculture S
Acceso en línea:	https://doaj.org/article/df3552ef07a94b95bc030c0f1b236892
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spelling	oai:doaj.org-article:df3552ef07a94b95bc030c0f1b2368922021-11-06T04:22:47ZDetermination of saffron (Crocus sativus L.) quality characteristics in Herat – Afghanistan2588-48832588-616910.22077/jhpr.2021.3663.1168https://doaj.org/article/df3552ef07a94b95bc030c0f1b2368922021-08-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1643_201cc9a935d4341bc531bc0a7a96b9ed.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: Saffron (Crocus sativus L.) is a strategic medicinal and spice plant in the world. This study aimed to determine saffron stigma quality obtained from different regions of Herat province in Afghanistan. Research method: The experiment was contacted at the food technology lab, faculty of agriculture, Herat University, in 2018. The experiment was set up on a completely randomize design (CRD) with twenty replications. Saffron stigma samples were collected from different parts of Herat province (Ghoryan, Phashton Zarghon, Gozarah districts, and producer companies), and then transferred to the laboratory for determining the saffron quality parameters such as crocins, picrocrocin and safranal using spectrophotometer. Findings: Results showed that the amounts of picrocrocin and safranal were significantly different between stigmas produced in different regions, but there was no significant difference in terms of crocin. The highest amounts of picrocrocin (104.50ϕ 257nm) and safranal (34.95 θ330nm) were recorded in the stigma samples collected from production companies, while the highest amount of crocin (236.95 ω 440nm) obtained from Pashton Zarghon sample. Evaluation of mentioned qualitative attributes among saffron samples and their comparison with ISO 3632 standard showed that all samples were desirable in terms of crocin (>190 ω 440nm), picrocrocin (>70 ϕ257nm) and safranal (>20 θ 330nm), which were laid in (I) category. Research limitations: There was no limitations to report. Originality/Value: This research is one of the first reports on saffron quality produced in Herat.Ramin NazarianNoorahmad SamimM. Qasem JamiUniversity of BirjandarticlecrocinpicrocrocinsaffronsafranalAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Special Issue - Recent Advances in Saffron, Pp 11-18 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	crocin picrocrocin saffron safranal Agriculture S
spellingShingle	crocin picrocrocin saffron safranal Agriculture S Ramin Nazarian Noorahmad Samim M. Qasem Jami Determination of saffron (Crocus sativus L.) quality characteristics in Herat – Afghanistan
description	Purpose: Saffron (Crocus sativus L.) is a strategic medicinal and spice plant in the world. This study aimed to determine saffron stigma quality obtained from different regions of Herat province in Afghanistan. Research method: The experiment was contacted at the food technology lab, faculty of agriculture, Herat University, in 2018. The experiment was set up on a completely randomize design (CRD) with twenty replications. Saffron stigma samples were collected from different parts of Herat province (Ghoryan, Phashton Zarghon, Gozarah districts, and producer companies), and then transferred to the laboratory for determining the saffron quality parameters such as crocins, picrocrocin and safranal using spectrophotometer. Findings: Results showed that the amounts of picrocrocin and safranal were significantly different between stigmas produced in different regions, but there was no significant difference in terms of crocin. The highest amounts of picrocrocin (104.50ϕ 257nm) and safranal (34.95 θ330nm) were recorded in the stigma samples collected from production companies, while the highest amount of crocin (236.95 ω 440nm) obtained from Pashton Zarghon sample. Evaluation of mentioned qualitative attributes among saffron samples and their comparison with ISO 3632 standard showed that all samples were desirable in terms of crocin (>190 ω 440nm), picrocrocin (>70 ϕ257nm) and safranal (>20 θ 330nm), which were laid in (I) category. Research limitations: There was no limitations to report. Originality/Value: This research is one of the first reports on saffron quality produced in Herat.
format	article
author	Ramin Nazarian Noorahmad Samim M. Qasem Jami
author_facet	Ramin Nazarian Noorahmad Samim M. Qasem Jami
author_sort	Ramin Nazarian
title	Determination of saffron (Crocus sativus L.) quality characteristics in Herat – Afghanistan
title_short	Determination of saffron (Crocus sativus L.) quality characteristics in Herat – Afghanistan
title_full	Determination of saffron (Crocus sativus L.) quality characteristics in Herat – Afghanistan
title_fullStr	Determination of saffron (Crocus sativus L.) quality characteristics in Herat – Afghanistan
title_full_unstemmed	Determination of saffron (Crocus sativus L.) quality characteristics in Herat – Afghanistan
title_sort	determination of saffron (crocus sativus l.) quality characteristics in herat – afghanistan
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/df3552ef07a94b95bc030c0f1b236892
work_keys_str_mv	AT raminnazarian determinationofsaffroncrocussativuslqualitycharacteristicsinheratafghanistan AT noorahmadsamim determinationofsaffroncrocussativuslqualitycharacteristicsinheratafghanistan AT mqasemjami determinationofsaffroncrocussativuslqualitycharacteristicsinheratafghanistan
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Determination of saffron (Crocus sativus L.) quality characteristics in Herat – Afghanistan

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