Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly
analyze mixtures at the molecular level without requiring separation and/or purification …

Crocus sativus L. has been cultivated throughout history to obtain its flowers, whose dried
stigmas give rise to the spice known as saffron. Crocetin esters, picrocrocin, and safranal are …

This review aims to evaluate the state of saffron's main bioactive compounds and their
relationship with its commercial quality. Saffron is the commercial name for the dried red …

Spices have great monetary value, and it has a vast range of functionalities such as
flavouring of food, perfumery, cosmetics, medicinal use, and preservative properties …

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the
most important post-harvest step for converting C. sativus stigmas into saffron. The aim of …

In the last years, there was an increasing interest on nuclear magnetic resonance (NMR)
spectroscopy, whose applications experienced an exponential growth in several research …

In this review, the three different NMR-based approaches usually used to study foodstuffs
are described, reporting specific examples. The first approach starts with the food of interest …

In this work, electrospinning and electrospraying techniques were used to encapsulate the
sensitive bioactive compounds of a saffron extract (ie picrocrocin, safranal, and crocin) using …

The development of fast, non-destructive, and green methods with adequate sensitivity for
saffron authentication has important implications in the quality control of the entire …

Abstract 60 MHz proton NMR spectroscopy was used to analyse extracts from saffron spice
and a range of potential adulterants and mixtures. Using a simple extraction procedure …