Table 5.
Quantification of saffron metabolites, crocins, safranal and picrocrocin in dough and cookies (n = 3)
| Storage (months) | Storage (months) | Storage (months) | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Crocins (µg/g) | Safranal (µg/g) | Picrocrocin (µg/g) | ||||||||||
| 0 | 3 | 6 | 9 | 0 | 3 | 6 | 9 | 0 | 3 | 6 | 9 | |
| DS50 | 28.30 ± 0.2C | – | – | – | 48.30 ± 0.2C | – | – | – | 104.6 ± 0.2C | – | – | – |
| DS100 | 35.14 ± 0.1D | – | – | – | 62.38 ± 0.1D | – | – | – | 118.2 ± 0.1D | – | – | – |
| CS50 | 6.22 ± 0.2bA | 5.97 ± 0.1a | 5.86 ± 0.0a | 5.76 ± 0.1a | 21.69 ± 0.2dA | 18.12 ± 0.3c | 16.34 ± 0.4b | 14.5 ± 0.4a | 76.22 ± 0.1dA | 58.86 ± 0.8c | 49.8 ± 0.9b | 40.77 ± 0.6a |
| CS100 | 10.02 ± 0.5cB | 9.27 ± 0.3b | 8.87 ± 0.2ab | 8.47 ± 0.4a | 39.45 ± 0.2dB | 26.52 ± 0.5c | 25.03 ± 0.8b | 23.8 ± 0.3a | 82.28 ± 0.6 dB | 66.91 ± 0.3c | 61.3 ± 0.2b | 55.27 ± 0.4a |
Results are expressed as means (n = 3) ± SD. Values followed by same letter in a row and column do not differ significantly (p ≤ 0.05)
DC control dough without any supplement, DS50 dough with SE 50 mg/100 g of flour, DS100 dough with SE 100 mg/100 g of flour, CC control cookie without any supplement, CS50 cookie with SE 50 mg/100 g of flour, CS100 cookie with SE 100 mg/100 g of flour