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. 2017 Nov 15:235:290-293.
doi: 10.1016/j.foodchem.2017.05.067. Epub 2017 May 15.

Effect of cold plasma on crocin esters and volatile compounds of saffron

Maryam Amini  1 , Mahmood Ghoranneviss  2 , Sara Abdijadid  3
Affiliations

Effect of cold plasma on crocin esters and volatile compounds of saffron

Maryam Amini et al. Food Chem. .

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 12kV of voltage), a decrease in crocin esters and saffranal and an increase in isophorone and 4-ketoisophorone was observed. After 4min, 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 12kV.

Keywords: Cold plasma; Different gas; Input voltage; Saffron; Saffron components.

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