Comparative analysis of the bioactive compounds of fresh saffron rhizome (Curcuma longa L.) and its commercial version as a powdered condiment

Abstract

Saffron is a rhizome usually ingested in the form of powdered seasoning. However, the steps for its industrial processing can lead to losses of its bioactive compounds. In this context, the main objective of this research was to compare the content of bioactive compounds of fresh and dried saffron (commercial powder condiment) Curcuma Longa L. The methodology was based on the Analytical Norms of the Instituto Adolfo Lutz and references in the area of food science and technology. The results showed that fresh saffron suffers considerable losses during industrial processing for its conversion into commercial powder form. The losses of 20% in the amount of phenolic compounds in the commercial powder (from 485.34 ± 43.08 GAE g^-1 in the fresh saffron to an average of 375.72 ± 25.77 GAE g^-1 in the commercial powder), following similar behavior in carotenoid contents (average of 574.41 ± 42.81 g^-1 for α-Carotene fresh saffron and average of 557.27 ± 41.34 g^-1 for powder). Differing in bioactive values for flavonoids contents with higher contents for the commercial powder (average of 179.33 and 165. 56), higher in anthocyanins 165.56 ± 0.82 and 130.31±0.13 g CE 100 g^-1. Infrared measurements showed that industrial processing does not alter the most thermoresistant chemical compounds, inversely to the bioactive ones. The morphological analysis registered the presence of amyloplasts and fibrous bundles with attached starch granules. These data show the effect of processing this rhizome and the potential of saffron as an auxiliary to human health.