ISHS Acta Horticulturae - 2010

As a part of our work on edible plants production, we decided to investigate the composition of the hydro-alcoholic extract of saffron (Crocus sativus L.) dried flowers through the use of the LC/UV-vis-DAD/ESI-MS (Liquid Chromatography-Uv-visible-Diode Array Detector-Electro Spray Ionization Mass Spectrometry) and GC/MS (Gas Chromatography-Mass Spectrometry) techniques, prompted by the observation they possessed a particular and interesting aroma. In particular, GC/MS analyses confirmed our observation, thus identifying in saffron flowers GC profile a significant overlapping with commercial cocoa powder aroma. Furthermore, LC/MS data gave us the chance to identify 17 different flavonoids in the extract, all possessing well known biological activity in terms of antioxidant power. These preliminary results could lead to a re-evaluation of saffron production in the field of cosmetic, fragrance and flavouring markets.