Multi-component screening coupled with ultrasound-assisted green extraction based on HPLC-HRMS for bio-actives analysis in saffron (Crocus sativus L.)

Shouying Wang; Yiqing Song; Miaomiao Chen; Bing Bai; Lin Zhou; Changyan Zhou; Yongchun Zhang; Zhiying Huang; Wenshuai Si

Food Chemistry: X (Jan 2025)

Multi-component screening coupled with ultrasound-assisted green extraction based on HPLC-HRMS for bio-actives analysis in saffron (Crocus sativus L.)

Shouying Wang,
Yiqing Song,
Miaomiao Chen,
Bing Bai,
Lin Zhou,
Changyan Zhou,
Yongchun Zhang,
Zhiying Huang,
Wenshuai Si

Affiliations

Shouying Wang: Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Yiqing Song: Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Miaomiao Chen: School of Health Sciences and Engineering, Shanghai University of Technology, Shanghai 200093, China
Bing Bai: Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Lin Zhou: Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Changyan Zhou: Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Yongchun Zhang: Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Zhiying Huang: Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Corresponding authors at: Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
Wenshuai Si: Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; School of Health Sciences and Engineering, Shanghai University of Technology, Shanghai 200093, China; Corresponding authors at: Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.

Journal volume & issue: Vol. 25
p. 102236

Abstract

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A database of 115 bio-actives from seven subclasses, including information on retention time, parent ion m/z, fragment m/z, and isotopic fit, was established, and an instrumental method for simultaneous analysis of these targets was optimised. An ultrasound-assisted preparation method at 50 °C for 50 min with a 1:60 solid-liquid ratio, water as the solvent was proposed for the screening of unknown components and the antioxidant analysis in saffron. The self-built database and untargeted analysis identified 32 and 103 bio-actives in saffron, respectively. The comparative analysis revealed that the antioxidant capacity of saffron petals was superior to that of stigmas. Correlation and multivariate statistical analyses indicated that terpenoids may be the main active substances in stigmas, while flavonoids and carboxylic acid derivatives play a pivotal role in conferring antioxidant activity to de-stigmatised saffron. The method serves as an ideal tool for mining the functional components of saffron and other agricultural products.

Crocus sativus L., bioactive components, HPLC-HRMS, multivariate statistical analysis, antioxidant

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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