Table 1.
Characterization of saffron bioactive compounds in cheese (mg/100 g cheese): total crocins and safranal. Different superscript letters in the same column correspond to significantly different mean values (p < 0.05).
| Sample | Total Crocins (mg/100 g Cheese) | Safranal (μg/100 g Cheese) |
|---|---|---|
| E1 | 30.57 ± 0.49 a | 57 ± 1 |
| E2 | 2.87 ± 0.15 c | n.d. |
| E3 | 10.02 ± 0.12 b | n.d. |
| C1 | 0.83 ± 0.02 d | n.d. |
| C2 | 1.49 ± 0.01 e | n.d. |
| C3 | 0.54 ± 0.03 d | n.d. |
| C4 | 1.36 ± 0.09 e | n.d. |
n.d. not detected, namely lower than safranal LOD. Different superscript letters (a–e) mean significant differences (p < 0.05).