The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China
Year: 2015
Type: article
Abstract: More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (no more than 70°C) for a long time by electric oven drying and vacuum oven drying. In microwave drying, treatments at lower microwave power and longer time benefit the quality of saffron. In addition, the influence of the drying method on antioxidants in saffron is discussed. The correlation between individual saffron profiles and the antioxidant value was estimated by spectrum-effect relationships analysis.
DOI: 10.1155/2015/953164
Authors: Yingpeng Tong, Xingyi Zhu, Yongqiu Yan, Ruoxi Liu, Feng Gong, Ling Zhang, Jiangning Hu, Ling Fang, Ruwei Wang, Ping Wang
Institutions: Zhejiang University of Technology, University of Miami
Language: English
Subfield: Pharmacology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,630
Awards: G4581043770, G7820899562
OpenAlex ID: W2015864060