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Saffron samples from Italy and Iran were analyzed for their content in aroma and bioactive compounds with different analytical techniques. HPLC was used for the identification and quantification of crocins, picrocrocin, safranal and flavonoids content, while the novel proton transfer reaction time-of-flight mass spectrometer was employed for the aroma compounds analysis. Italian saffron turned out...
A simple extraction and rapid HPLC method, suitable to separate and quantify the isoflavonoids in soybean seeds, are proposed and discussed. The method has been applied to the separation and quantification of seed isoflavonoids in five naturally grown soy cultivars; the total amount of isoflavones ranged from 1.83 g kg1 to 11.88 g kg1 of fresh weight. The detection limits (200 g/kg1), evaluated for...
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