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A contribution to nutritional studies on Crocus sativus flowers and their value as food

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dc.contributor.authorSerrano Díaz, Jéssica
dc.contributor.authorSánchez, Ana M.
dc.contributor.authorMartínez Tomé, Magdalena
dc.contributor.authorWinterhalter, Peter
dc.contributor.authorAlonso Díaz-Marta, Gonzalo L.
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2024-10-24T06:30:13Z
dc.date.available2024-10-24T06:30:13Z
dc.date.issued2013-08-02
dc.description© 2013 Elsevier Inc. This document is the Published version of a Published Work that appeared in final form in Journal of Food Composition and Analysis. To access the final edited and published work see https://doi.org/10.1016/j.jfca.2013.03.009
dc.description.abstractAbout 68 kg of flowers are needed to produce 1 kg of saffron spice, while 63 kg of bio-residues composed of tepals, stamens and styles are generated. The proximate composition, minerals, dietary fiber (DF), sugars, anions and organic acids of flowers of saffron, their parts and bio-residues from saffron spice production have been analyzed. Whole flowers have high ash (7.39 mg/100 g), protein (10.07 mg/100 g) and available carbohydrates (61.2 mg/100 g), and are low in lipids (3.16 mg/100 g). Stamens are the flower parts with the highest contents of ash (11.43 mg/100 g), protein (24.05 mg/100 g), lipids (10.73 mg/100 g), total DF (32.2 mg/100 g) and insoluble DF (21.1 mg/100 g), and the lowest available carbohydrates (33.8 mg/100 g) and total sugars (4.3 mg/100 g). The insoluble/soluble DF ratios of floral bio-residues (1.2), stamens (1.9) and stigmas (1.3) are suitable as a balanced source of DF. These results could contribute to the using flowers of saffron as food, as well as the development of new food products from flowers of saffron and the management and exploitation of the bio-residues obtained in saffron spice production.es
dc.formatapplication/pdfes
dc.format.extent8es
dc.identifier.citationJournal of Food Composition and Analysis, 2013, Vol, 31, N. 1, pp. 101–108
dc.identifier.doihttps://doi.org/10.1016/j.jfca.2013.03.009
dc.identifier.issnPrint: 0889-1575
dc.identifier.issnElectronic: 1096-0481
dc.identifier.urihttp://hdl.handle.net/10201/145723
dc.languageenges
dc.publisherElsevieres
dc.relationConsejerıa de Educacion y Ciencia of the JCCM and FEDER for funding this project (ref.: POIC10-0195-9848); and the Ministerio de Educacio´n (PNMRH del PN de I-D + i 2008–2011, ref.: EX2009-0395).es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0889157513000677?via%3Dihub
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectSaffrones
dc.subjectCrocus sativus L
dc.subjectFlower parts
dc.subjectBio residues
dc.subjectProximate composition
dc.subjectDietary fiber
dc.subjectMinerals
dc.subjectFood analysis
dc.subjectFood composition
dc.titleA contribution to nutritional studies on Crocus sativus flowers and their value as foodes
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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