Characterisation of saffron floral bio-residues phenolic compounds under different drying treatments: from agricultural waste to bio-based ingredients

Food Chemistry Advances 2026 Open access

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Authors: Mariela Pontín, L Poggi, Federico Berli, Leonardo Bolcato, Patricia Píccoli, Ariel Fontana
DOI: 10.1016/j.focha.2026.101262
Cited by: 1
References: 38

Abstract

• Comprehensive characterization of phenolic compounds in saffron floral bio-residues. • Thermal stability of acylated anthocyanin derivatives compared to their acylated ones. • Thermal stability of kaempferol, quercetin, caffeic acid, catechins and stilbenes. • Drying (

Fields of Study & Subjects

Saffron Plant Research Studies Phytochemicals and Antioxidant Activities Dye analysis and toxicity

Publication details

Journal / source
Food Chemistry Advances
Publisher
Elsevier BV
Volume
10
Pages
101262–101262
Publication date
1 March 2026
Language
EN