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May 22, 2024Journal of the Science of Food and AgricultureOpen Access

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativusL.) cultivated in Iran, Spain, and Türkiye

Armin Amanpour Mostafa Soltani Leontina Lipan José Miguel García-Garví Francisca Hernández Ángel A. Carbonell‐Barrachina Esther Sendra

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Abstract

Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared.

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Amanpour et al. (2024) studied this question.

synapsesocial.com/papers/68e68e76b6db6435876158af https://doi.org/10.1002/jsfa.13594

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Metabolomics characterization of two saffron from Iran and China using GC–MS and LC–MS methods2024 · 5 citations
2A Comprehensive Review of Crocus sativus L.: Botanical Characteristics, Phytochemical Composition, and Therapeutic Applications2025
3Comparison quality parameters of saffron (Crocus sativus L.) produced in Herat, Afghanistan and Torbat Heydarieh, Iran2024 · 5 citations
4Determination of Saffron Flower Metabolites by Near-Infrared Spectroscopy for Quality Control2024 · 6 citations
5Comparative study between two types of Crocus sativus L. corms: chemical composition, antioxidant, genotoxic, and cytotoxic effectsOriginal Research · 2025 · 3 citations

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