Saffron is the most expensive food spice obtained from the drying process of the pistils of Crocus sativus L. flowers. The quality of saffron is determined according to the ISO 3632 1,2:2010-2011 which classifies the spice in three different categories (I, II, and III) depending on the amount of Crocins (color), Picrocrocin (flavor) and Safranal (aroma). In recent years, there has been a greater interest in saffron and consequently an increase in its production, especially in mountain regions like Alps. This has been mostly evident, where land was abandoned due to emigration to the cities. This new trend might have a strong impact in the exploitation and economical recovery of the mountain areas. In the present study we investigate the quality of saffron produced in the Italian Alps by using a spectrophotometric analysis according to the ISO 3632 1, 2:2010-2011 All the samples were produced between November 2015 and March 2016, in different areas of the Central Italian Alps at an altitude up to 1143 m. The results confirmed a high quality of the spice as most of the samples are belonging to the “I Category” according to ISO classification. In addition, a positive effect of altitude on the concentration of Crocin is suggested, as well as some differences relating to aromatic profile of saffron samples, in particular Safranal concentration. Thus, our study provides valid information about the quality of saffron produced in the Alpine areas and suggests this culture as a powerful as well as strategic resource for mountain economy. Moreover, it brings sustainable economic value to multifunctional farms in mountain areas such as the Alps.
|Titolo:||Saffron quality (Crocus sativus L.) of the Alpine areas|
GIORGI, ANNAMARIA (Primo)
GIUPPONI, LUCA (Penultimo)
|Data di pubblicazione:||3-ott-2016|
|Settore Scientifico Disciplinare:||Settore AGR/02 - Agronomia e Coltivazioni Erbacee|
|Citazione:||Saffron quality (Crocus sativus L.) of the Alpine areas / A. Giorgi, D. Pentimalli, L. Giupponi, S. Panseri. ((Intervento presentato al convegno Mountains tenutosi a Bragança nel 2016.|
|Appare nelle tipologie:||14 - Intervento a convegno non pubblicato|