Quantitative Estimation of Saffron Components by Using HPLC an Approach for The Determination of Saffron Quality
Saffron is composed of four active major ingredients name Crocin-I, Crocin-II Picrocrocin and Safranal. Crocin’s are related to produce golden red color whereas picrocrocin and safranal are responsible for the taste and aroma. Spectrophotometric analysis of saffron is available but methodology of HP...
| Published in: | Turkish Journal of Agriculture: Food Science and Technology |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2025-08-01
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| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7615 |