Effect of pulsed infrared on safranal, crocin and picrocin and color parameters in saffron (Crocus sativus L.)

Document Type : Research Article


1 Food Technologies Group

2 Ph.D. Student, Iranian Research Organization for Science and Technology, Tehren, Iran


In this study, the effect of pulsed infrared (PIR) radiation on Sargol Negin saffron was investigated. The quality of saffron was determined by examining the amount of changes in safranal, crocin and picrocin and color change in the Sargol Negin saffron. Effect of PIR radiation parameters, power (250, 350 and 450 W), sample distance (10, 20 and 30 cm), irradiation time (0-20 min) and number of PIR pulses (1, 2 and 3 pulse/s) were evaluation. Based on the obtained results, in general, with increasing the PIR power and the number of PIR pulses and decreasing the distance, the amount of safranal in Sargol Negin saffron decreased significantly (p < 0.05). With increasing the PIR power and the number of PIR pulses and decreasing the distance, the amount of crocin in Sargol Negin saffron decreased significantly (p < 0.05). Also, with increasing the PIR power and the number of PIR pulses and decreasing the distance, the amount of picrocrocin in Sargol Negin saffron decreased significantly (p < 0.05). Investigation of changes in the color parameters of Sargol Negin saffron by PIR showed that the changes were not significant (P>0.05) in the properties of Sargol Negin saffron and the quality was maintained at an acceptable level. According to the results, the PIR method is recommended for food processing because it can maintain the quality of food at an acceptable level.

Graphical Abstract

Effect of pulsed infrared on safranal, crocin and picrocin and color parameters in saffron (Crocus sativus L.)


    • Determination of changes in Sargol Negin saffron quality parameters (Crocin, Safranal and Picrocrocin) by pulsed infrared irradiation
    • Effects of pulsed infrared irradiation technology on Sargol Negin saffron color properties
    • The PIR method with acceptable reduction of microbial population, it can maintain foodstuff quality at an acceptable level.


Main Subjects

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