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| Effect of different drying methods on active compounds of saffron and comparison with ISO standard
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Ahmad Shafiq Foshanji, Nasir Ahmad Sahel , Abdullah Masoumi, Basir Ahmad Rahimi and H. C. Krishna.
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Abstract:
Drying is the main post-harvest processing of saffron which converts fresh stigmas into dried saffron. The current experiment conducted to evaluate the effect of four common drying methods (microwave, electronic dryer, shade and sun-shade drying) on active compounds (Crocin, picrocrocin and safranal) as well as drying time of saffron. The results indicate that the highest value of crocin (212.875) obtained from microwave dried samples (p>0.05) while sun-shade method showed lowest values (182.335). Regarding the picrocrocin the highest value (76.975) recorded for electronic dryer (p>0.01) but lowest value (54.584) obtained from sun-shade method. The safranal content ranged from 36.295 in microwave to 27.090 in sun-shade method (p>0.05). With respect to drying time the shortest drying time (2.5 min) recorded for microwave followed by electronic dryer (45 min) but traditional shade and sun - shade methods had longer time (2160 min and 3600 min respectively). Its justified that drying has significant effect on saffron quality.
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