picrocrocin/crocus sativus

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Simultaneous quantification of crocetin esters and picrocrocin changes in Chinese saffron by high-performance liquid chromatography-diode array detector during 15 years of storage.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

BACKGROUND Saffron, which is made up of the dried stigmas of Crocus sativus L., has been successfully cultivated in China since 1970s and Zhejiang province is now the largest producing area in China, but the contents of crocetin esters and picrocrocin in saffron from Zhejiang province has not been

Efficient production of saffron crocins and picrocrocin in Nicotiana benthamiana using a virus-driven system

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

Crocins and picrocrocin are glycosylated apocarotenoids responsible, respectively, for the color and the unique taste of the saffron spice, known as red gold due to its high price. Several studies have also shown the health-promoting properties of these compounds. However, their high costs hamper

Picrocrocin kinetics in aqueous saffron spice extracts (Crocus sativus L.) upon thermal treatment.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

The kinetics of picrocrocin degradation in aqueous extracts of saffron upon thermal treatment from 5 to 70 °C have been studied, together with the degradation of purified picrocrocin in water at 100 °C. The best fits to experimental data were found for a second-order kinetics model. Picrocrocin

Rapid determination of crocetin esters and picrocrocin from saffron spice (Crocus sativus L.) using UV-visible spectrophotometry for quality control.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

The aim of this work was the development of multivariate models able to determine the content of the main crocetin esters and picrocrocin from spectrophotometric data that could be used for routine quality control of saffron. These compounds were determined with HPLC in Spanish saffron, and their

Separation of picrocrocin, cis-trans-crocins and safranal of saffron using high-performance liquid chromatography with photodiode-array detection.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

High-performance liquid chromatography with photodiode-array detection was used to separate picrocrocin (bitter-tasting component, glucoside of safranal), cis/trans-crocins (carotenoids, glucosyl esters of crocetin) and safranal (flavour, monoterpene aldehyde) of saffron. All components of pure red

Crocetin esters, picrocrocin and its related compounds present in Crocus sativus stigmas and Gardenia jasminoides fruits. Tentative identification of seven new compounds by LC-ESI-MS.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

Crocetin esters present in saffron (Crocus sativus L.) stigmas and in Gardenia jasminoides Ellis fruit are the compounds responsible for their color. Of the fifteen crocetin esters identified in this study, five new compounds were tentatively identified: trans and cis isomers of crocetin

Cellular Transport and Bioactivity of a Major Saffron Apocarotenoid, Picrocrocin (4-(β-D-Glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde).

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

The cellular transport and bioactivity of the second major saffron apocarotenoid, picrocrocin, was examined in parallel to that of the major group, crocetin sugar esters, in aqueous extracts. The transport of pure picrocrocin was investigated in comparison to that of other saffron apocarotenoids,

Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also

Picrocrocin content and quality categories in different (345) worldwide samples of saffron ( Crocus sativus L.).

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

In this paper, 345 saffron samples were analyzed from different countries to study their picrocrocin content using different analytical techniques. The E1cm 1% of 257 nm results from all samples are inflated in comparison by the high-performance liquid chromatography (HPLC) data, because of the

Quantitation of Crocins and picrocrocin in saffron by HPLC: application to quality control and phytochemical differentiation from other crocus taxa.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

A chromatographic method was developed and fully validated for the determination of the major saffron constituents, i.e., picrocrocin and five major crocins. Dried samples (styles of Crocus sativus and other Crocus taxa) were extracted with MeOH : water (1 : 1, v/v), and chromatographic separation

Comparison of different tandem mass spectrometric techniques (ESI-IT, ESI- and IP-MALDI-QRTOF and vMALDI-TOF/RTOF) for the analysis of crocins and picrocrocin from the stigmas of Crocus sativus L.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

BACKGROUND The expensive spice saffron originating from the stigmas of Crocus sativus L. and also applied in traditional Chinese medicine (TCM) constitutes a complex mixture of glycoconjugates varying not only in the aglycon structure, but also in glycosylation pattern. Therefore, various tandem

Rapid isolation and characterization of crocins, picrocrocin, and crocetin from saffron using centrifugal partition chromatography and LC-MS.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

This study demonstrates a simple method for one-step isolation of the main secondary metabolites of a hydroalcoholic extract of Crocus sativus stigmas (saffron) using step-gradient centrifugal partition chromatography. The analysis was performed in dual and elution-extrusion mode, using five

UGT709G1: a novel uridine diphosphate glycosyltransferase involved in the biosynthesis of picrocrocin, the precursor of safranal in saffron (Crocus sativus).

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

Saffron, a spice derived from the dried red stigmas of Crocus sativus, is one of the oldest natural food additives. The flowers have long red stigmas, which store significant quantities of the glycosylated apocarotenoids crocins and picrocrocin. The apocarotenoid biosynthetic pathway in saffron

Crocin, safranal and picrocrocin from saffron (Crocus sativus L.) inhibit the growth of human cancer cells in vitro.

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

Extracts of saffron (Crocus sativus L.) have been reported to inhibit cell growth of human tumor cells. In order to study the cytotoxic effect of the characteristic compounds of saffron spice, we have isolated crocin, crocetin, picrocrocin and safranal. Doses inducing 50% cell growth inhibition

Bacillus subtilis FZB24 affects flower quantity and quality of saffron (Crocus sativus).

Перакладаць артыкулы могуць толькі зарэгістраваныя карыстальнікі

Увайсці / Зарэгістравацца

The effect of Bacillus subtilis FZB24 on saffron ( Crocus sativus L.) was studied using saffron corms from Spain and the powdered form of B. SUBTILIS FZB24(R). Corms were soaked in water or in B. subtilis FZB24 spore solution for 15 min before sowing. Some corms were further soil drenched with the

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