8 research outputs found
Saffron, an alternative crop for sustainable agricultural systems. A review
Saffron (Crocus sativus L.) is an autumnal flowering geophite whose dried stigmas, well
known for their aromatic and colouring power, have been used since immemorial time
as a spice in human nutrition, for medicinal purposes and as a dye.
Many doubts remain on its origin; it was probably selected and domesticated
in Crete during the Late Bronze Age. Saffron is an autotriploid geophyte
species, self- and out-sterile and mostly male-sterile and therefore unable
to produce seed, that reproduces by means of corms. Furthermore, it has a
reverse biological cycle compared with the majority of cultivated and
spontaneous plants: flowering first in October-November, then vegetative
development until May, which means that the vegetative development is not
directly important for production of stigmas, but for the production of new
corms. Due to its unique biological, physiological and agronomic traits,
saffron is able to exploit marginal land and to be included in low-input
cropping systems, representing an alternative viable crop for sustainable
agriculture. Notwithstanding this great potential and the considerable
increase in new generation consumer demand for saffron, the future of the
plant is still uncertain. Indeed, the main obstacles to saffron production
are: (1) the limited areas of cultivation in countries where it is
traditionally grown, (2) the great amount of sophisticated spice, (3)
management techniques executed by hand, and (4) the very high price of the
spice. Here we review the main biological, genetic and ecological traits
associated with agronomic management techniques of saffron in relation to
environmental conditions. Colour, taste and aroma are the essential features
on which the quality of saffron stigmas is founded. In turn, these aspects
are strictly connected with the biomolecular composition of the stigmas,
namely, the carotenoids and their derivatives. With this in mind, the
biosynthetic pathway that leads to the formation of saffron secondary
metabolites and their abundance in the spice is presented, together with the
biomedical properties commonly associated with saffron. Furthermore, a
detailed overview of the more recent instrumental methods to assess the
quality of saffron, strictly from a chemical point of view, will be
discussed
Functional properties of protein isolate obtained from physic nut (Jatropha curcas L.) seed cake
Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications. © KoSFoST and Springer 2011