Application of saffron in the industry
The cultivation of saffron in Iran dates back to the BCE, and extends to very cold regions of Iran, which have warm and hot summers. In addition, it is more or less commonplace in the ancient countries of the world, such as Greece and Italy. More than 90% of world production of this precious product is devoted to Iran and about 96% of its production is in Central Khorasan.
Saffron with the scientific name Saffron Crocus Sativies Lnriaeus from the Iridaceae family is a plant with a height of 10-30 cm, perennial and without stems, with bulb bulbs and spherical shapes of 3-5 cm in diameter, floral aromas of each 1 to 1 4 numbers.
It has 3 pails and 3 purple petals similar to each other and 3 flags. The actual leaves of saffron are from 5 to 11 which coincide with flowering or shortly thereafter, and a green color with a width of 1.5 to 3 mm The edible and commercial portions of the saffron are redcurrants of the branches that form the product of saffron.
Major uses of saffron include food, pharmaceutical and chemical (industrial).
▪ Food Consumption:
According to the FDA, saffron is allowed as a natural colorant, and its use as a natural flavor does not have any limitations. In the preparation of food, such as sausage and margarine, cheese and cheese and dairy industries – cakes and desserts and snacks – chocolate and drinks – soup and rice and chicken.
▪ Medical expenses:
Saffron has eaten digestibility due to the presence of bitter materials. Recent research has shown that active compounds such as Crocin, Crocetin and other types of carotenoids in saffron can reduce tumorigenicity of tissues and have anticancer and They can also reduce serum lipids and prevent hypolipemic conditions in the serum, increase the oxygenation of the tissues, and can significantly prevent disorders such as Alzheimer’s and Parkinson’s disease.
Saffron also used saffron to treat a wide range of physical disorders such as jaundice, scars, jaundice, hepatitis, spasm and diabetes, and … as well as an appetite, stimulant, stomach stimulant, and so on.
▪ Industrial consumption:
Saffron is used in the industry to paint silk and yarn.
Some of the chemical analyzes of the saffron plant include:
1) Carbohydrates: The sugary sugars, which make up more than 20% of the weight of saffron, such as glucose and mesocenthia and glycosides, and
2) Minerals: Contains K2O, NA2O-P2O2-CL2
3) Vitamins: Like vitamin B1 and riboflavin B2
4) Fat: Like stoicemasterol, capastosterol
5) Pigments: Includes fat soluble carotenoids such as leucine a-carotene and b-carotene and water-soluble carotenoids such as crocin and anthocyanin. Crocin crocin is the main agent of the yellow color of saffron with the formula C44 H64 O24 and the percentage of this material varies between 9.1% and 15% when flowering.
6) Gicrogene picro crocin: A glycorid without color that makes the bitter taste of saffron with the formula C16 H26 O7 and the melting point of 156 ° C, which is present in fresh saffron about 4% glycarbon.
7) Volatile oils: The agent of aroma and aroma in saffranal saffron, which is the main ingredient in volatile oils. It has the formula C10 H16 O.
source: parsiteb /com
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