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International Journal of Analytical Chemistry
Volume 2015 (2015), Article ID 953164, 8 pages
http://dx.doi.org/10.1155/2015/953164
Research Article

The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China

1College of Pharmaceutical Sciences, Zhejiang University of Technology, Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Hangzhou 310014, China
2Department of Biochemistry and Molecular Biology, University of Miami, Miller School of Medicine, Miami, FL 33124, USA
3Zhejiang CONBA Pharmaceutical Co., Ltd., Hangzhou 310000, China

Received 10 November 2014; Accepted 18 March 2015

Academic Editor: Teizo Kitagawa

Copyright © 2015 Yingpeng Tong et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.