Table 1.
Proximal composition and dietary fiber in saffron and its floral by-products
| Samples | |||||
|---|---|---|---|---|---|
| SFL1 | SFL2 | Spanish Saffron | Iranian Saffron | Greek Saffron | |
| Nutritional value (g/100 g dw) | |||||
| Moisture | 6.42 ± 0.68bc | 5.52 ± 1.63c | 8.90 ? 0.14ab | 9.01 ? 0.05ab | 10.74 ± 0.55a |
| Ash | 8.39 ± 0.00a | 4.89 ± 0.31b | 5.59 ± 0.09b | 5.57 ± 0.26b | 4.81 ± 0.14b |
| Proteins | 8.58 ± 0.08d | 8.68 ± 0.02d | 13.15 ± 0.13b | 13.61 ± 0.13a | 12.29 ± 0.02c |
| Lipids | 5.81 ± 0.01ab | 4.56 ± 0.77b | 7.01 ± 0.29a | 6.08 ± 0.17ab | 6.22 ± 0.20a |
| Available carbohydrates | 70.80 ± 0.75b | 76.35 ± 2.07a | 65.26 ± 0.25c | 65.73 ± 0.16c | 65.94 ± 0.23c |
| Energy (kcal/100 g dw) | 369 ± 3b | 381 ± 1a | 377 ± 2ab | 372 ± 2ab | 369 ± 3b |
| Fiber composition (g/100 g dw) | |||||
| Total DF | 26.59 ± 1.30a | 22.56 ± 0.27ab | 17.86 ± 2.64b | 21.17 ± 0.02ab | 17.64 ± 2.51b |
| Insoluble DF | 19.07 ± 0.59a | 20.24 ± 1.11a | 14.61 ± 0.88b | 14.55 ± 0.04b | 15.15 ± 0.21b |
| Soluble DF | 7.51 ± 0.71a | 2.32 ± 1.38c | 3.25 ± 1.76bc | 6.61 ± 0.06ab | 4.26 ± 0.21abc |
| Inulin content (g/100 g dw) | 1.46 ± 0.47a | 1.60 ± 0.51a | 1.60 ± 0.65a | 1.59 ± 0.15a | 1.81 ± 0.67a |
Means ± standard deviation in the same line followed by different lowercase letters indicate statistically significant differences at (p ≤ 0.05) for each sample (n = 3); SFL1, SFL2: Saffron floral by-products from two different producers