Study of Colouring, Aromatic Strength and Bitterness of Saffron
(Crucos sativus L.) Cultivated in the UK
A. Yadollahi, Z.A. Shojaei
School of Biosciences
Sutton Bonington Campus
University of Nottingham
UK
A. Farahnaky
Department of Food Science and Technology
School of Agriculture
Shiraz University
Shiraz
Iran
Keywords: APCI-MS, colourimetery, UV-visible spectroscopy
Abstract
Ideally, planting of saffron in new areas is a key resolving question of farmers
which this article is a contribution of premier source of needed information about
quality of saffron in the UK. Colouring and aromatic strength and bitterness of
saffron (Crucos sativus L.) cultivated for the first time in the East Midlands in the
UK were determined by different methods and compared with those values of
Iranian and Indian saffrons. Different approaches were performed including
colourimetery (Hunter Lab), UV-visible spectroscopy (ISO 3632-2003) and APCIMS (Atmospheric Pressure Chemical Ionisation- Mass Spectroscopy). The results
showed that the colouring parameters (L, a, b and chroma values) of saffron powder
were relatively lower than of those parameters of 1 % w/w saffron in water for all
samples. The chroma (an indication of colouring strength) data of saffron solutions
(1 % w/w) from the three countries were in the following order: India > Iran > UK.
Also a good correlation (R2 0.84) was found between the chroma and colouring
strength values. Similarly, mean aromatic strength values were the same order as
colouring strength values, however, mean bitterness value of Iranian saffron was
greater than that of Indian saffron followed by UK saffron. The release of safranal
from aqueous solutions (1 % w/w) of saffron under static headspace concentration
showed that release of safranal from Indian saffron solutions was significantly
(P<0.01) higher than that of Iran and UK saffron solutions, respectively. Overall, in
terms of colour and flavour levels, there was a good correlation between the orders
of origins of all three saffrons.
INTRODUCTION
Cultivation of saffron in new areas is one of the factors contributing to
development of saffron either in quantity and/or quality. Saffron is known as an
expensive crop as a result of labour costs and the extent of production worldwide
however very little saffron creates intense flavour and strong colouring properties. Most
important producing countries are Spain, Iran, Italy, Greece, India, Israel, China, France,
Mexico and etc (Negbi, 1999). The main components of dried red stigmas of Crocus
sativus L. (saffron) including crocin, picrocrocin and safranal are responsible for its
colour, taste and odour respectively (Basker, 1999). Saffron stigmas when in natural form
has red colour. By extracting with water, it produces a strong yellow colour called αcrocin (a water soluble caroteniod). Thus, the extractable colour intensity of saffron
stigmas is determined using ISO/TS 3632-2 (2003) method as an International standard
method. The bitter taste of saffron namely a glocoside picrocrocin is identified in
1
commercial saffron using a standard method (ISO/TS 3632-2). Determination of safranal
(odour component) is more problematic than other components since high flavour loss
occur from production till packing of saffron stigmas and experimental procedure. The
colour of saffron is of prime importance for consumers because of brilliant yellow food
colour (Basker, 1999).
A colorimetric reflection method was used on saffron samples by Alonso and coworkers (2003). They concluded that the chromatic parameters (defined by CIE system
L* (brightness), a* (redness-greenness) and b* (yellowness-blueness)) of saffron samples
correlated well with their colouring power as well as it is a useful technique for quality
assessment of saffron. Moreover, Hunter Lab system is similar to CIE system to measure
colour of food product. Ferreira, Fernandz and Yotsuyanagi (1994) pointed out that the
Hunter Lab and L*a*b* systems correlate well to sensory, visual and objective assessments
of colour. Atmospheric chemical ionisation- mass spectrometry (APCI-MS) technique has
been fully documented for quantitative analysis (Linforth & Taylor, 1993; Taylor, 1996;
Taylor & Linforth, 2003; Taylor et al., 2000) in several review papers and reported as the
reliable method for volatile flavour analysis in terms of simplicity and sensitivity (Benoit
et al., 1983).
Aims of the present work were to evaluate saffron cultivated in the UK (EnglandEast Midlands) and to compare it with two saffron samples (in filament forms without
adulteration) from two producing countries Iran (Birjand) and India (Kashmir) in terms of
three main components of saffron (colour, odour and taste).
MATERIALS AND METHODS
UK saffron was provided by the first author to be analyzed and compared with
saffron samples obtained from Iran and India bought directly from producers. Safranal
(C10H14O, 98-99 % purity) was obtained from Sigma-Alderich (Gillingham, UK). Hexane
as a solvent was supplied by Fisher Scientific (Loughborough, UK). The saffron stigmas
were milled (their particle sizes: 0.5 mm through mesh sieve). They were placed in small
petri dishes (sealed containers) individually and covered with a polythene film and an
aluminium foil to reduce any loss loses in their quality. Thereafter, they were kept in a
freezer (-20 °C) before use for further experiments. Saffron stigmas (1 g and three
replicates of each sample) were placed in an oven (100 °C) and keep for 16 h. Thereafter
samples were cool down in desiccators. After reach to room temperature, weigh the
samples precisely. The moisture and volatile matter content, WMV, calculated as a
percentage of the initial sample as follows:
100
WMV= m0  m4  
% (Equation1)
m0
Where m0 is the mass (in gram) of the sample and m4 is the mass (in gram) of dry
residue. Each value of moisture and volatile content was averaged of three replicates of
each saffron sample.
Characteristics of saffron- ISO/TS 3632-2:2003. The main characteristics of
saffron were determined in terms of picrocrocin, safranal and crocin content using a
UV/VIS spectrophotometer (Beckman DU-640, USA). By direct reading of absorbance,
%
257nm , maximum absorbance of picrocrocin), the aromatic strength
the bitterness ( E11cm
%
%
440nm ,
330nm , maximum absorbance of safranal), and the colouring strength ( E11cm
( E11cm
2
maximum absorbance of crocin) were obtained according to ISO/TS 3632-2. Each value
1%
of E1cm
can be calculated as below:
D  10000
%
(Equation 2)
E11cm

m(100  H )
Where D is a specific absorbance, m defined as mass of saffron sample in gram
and H is moisture and volatile content of the sample, expressed as a mass fraction. A 1cm
quartz cell was used as the sampling unit in the spectrophotometer. Each value was the
average of three replicates.
Colour Measurement – Hunter Lab
Colour measurements of the samples were performed by using a Colourquest
spectrophotometer SN C 5330 (Virginia, USA). The light source of D65 with observer
angle of 10 was used. Colour parameters of L, a and b were taken in the Hunter Lab
system. Saffron samples in powder or liquid forms were used in triplicates to obtain L, a
and b parameters. The Hunter Lab color scale is more visually uniform than the XYZ
color scale. In a uniform color scale, the differences between points plotted in the color
space correspond to visual differences between the colors plotted. The Hunter Lab color
space is organized in a cube form. The L axis runs from top to bottom. The maximum for
L is 100, which would be a perfect reflecting diffuser. The minimum for L would be zero,
which would be black. The a and b axes have no specific numerical limits. Positive a is
red while a negative a is green. Positive b is yellow while a negative b is blue.
Atmospheric Pressure Chemical Ionization-Mass Spectrometry (APCI-MS)
A Platform quadrupole mass spectrometer (Micromass, Altrincham, UK) fitted
with a custom built APCI interface was used to measure flavour release under static
headspace. Water molecules entering the source of the MS are ionized by accepting
protons (H+) and forming the hydronium ion (H3O+). The hydronium ion can then transfer
its charge to any molecule with higher proton affinity. The molecular ions generated by
APCI-MS can be differentiated due to ion mass/charge ratio (m/z value) thereby
compounds with identical molecular weights and stereo isomers can not be discriminated.
Headspace measurements were performed using APCI-MS at a flow rate of 9
mL/min. Aliquots of the samples (10 ml) were placed in 25 ml flasks and were
equilibrated at room temperature for 1 h. Thereafter, the bottles were connected to the
APCI-MS via the transfer line. The APCI-MS was operated in the positive ion mode.
The safranal (151, m/z) compound was ionized by a 4 kV corona discharge and a cone
voltage of 20V in the source (50 °C). The dwell time was 0.02s in the selected ion mode.
The headspace concentration was obtained by peak height measurement of the signal.
The APCI-MS was calibrated by the introduction of hexane solution containing
known quantity of Safranal (33.158 mg), from which the concentration of the samples in
headspace above sample determined. The concentration of safranal (33.158) is
corresponding to a concentration of 100 ppbv in the headspace when the volatile sampled
at 75 mL/min. The response from the samples was then converted into concentration
(ppbv) in the gas phase using the relationship below:
Calibrant response= 100ppbvX 75/venture flow rate (equation 3)
RESULTS AND DISCUSSIONS
3
Saffron Characterization
Saffron samples from the UK, Iran and India countries were characterised based
on the method specified in ISO/TS 3632-1 and 2, and were compared with values
obtained from ISO/TS 332-1 as chemical requirements for saffron samples. The results
(Table 1) showed that moisture content values of three countries samples were close
(from 7.90-10.03) to the standard value (10), however the values of Indian saffron was
slightly lower than others. This could be explained by using different drying procedure in
different countries as well as climate differences.
The range of bitterness for standard values was 30-70. Only the bitterness value,
50.01 (for UK saffron) lied between the ranges, whereas other bitterness values (India,
75.55 and Iran, 76.15) were slightly higher than that of the maximum value in the
bitterness range. The aromatic strength values, 33.34-44.72, of saffron from the three
countries lie between the ranges for the standard values (20-50). It is interesting to note
that the amount of safranal in all samples were approximately higher than the middle
value confirming UK saffron can be produced for the quality purposes.
The colouring strength values were 65.01 (UK), 96.86 (Iran) and 115.83 (India).
The two values from India and Iran lied between the ranges for colouring strength values
(80-190) despite the UK value was lower than the minimum value in the range. It could
be possibly explained by different crop production methods and ecophysiological climatic
effects (e.g. the number of cloudy days in a year) and their interactions on growth and
development of saffron in new regions. The coefficient of variation (CV) is defined as the
standard deviation divided by the mean. The CV is a relative value and expressed as a
percentage which can be used to compare the relative variabilities of two or more groups
of values. Their CV values of all data presented in Table 1 were less than 10 % which
suggests low variability of data sets.
Colour Measurements
Colour of saffron is very important for consumers. The parameters L, a, b and c
were obtained for colour determination. The L-value designates the lightness of the
sample, where 100 value represents white and zero represents black. The b-value
indicates redness when positive or greenness when negative. The b-value indicates
yellowness when positive or blueness when negative. The c-value (chroma, (a2+b2)1/2) is a
saturation index. Color parameters of saffron powder samples from UK, Iran and India
were plotted in Fig. 1. It showed that the L-values were very close (50.07-53.53);
however, other parameters were different. The a-value which indicates the redness
increased from 12.76 (UK) to 19.91 (Iran). Alnso et al (2003) conclude that a reduction in
a-value was in terms of increasing in whiteness as a result of style. The b-value which
indicates yellowness increased from 10.20 (India) to 16.15 (Iran). The c-values were
16.61 (UK), 19.02 (India) and 25.64 (Iran). Thus, the color parameters of UK samples
were almost minimum values, whereas, the parameters of Iranian samples were maximum
values.
The parameters, L, a, b and c of saffron solutions (0.004 % w/w) from UK, Iran
and India were significantly different from those values of saffron powder samples
(Figure 2). The L-values were quiet similar (96.33-98.48) for all three countries. The avalues which indicate the green color of saffron solutions increased from -8.92 (UK) and 8.15 (Iran) to -2.93 (India). The b-value, yellowness, decreased from 60.60 (UK) to 12.46
(India) as well as reduction of c-values from 61.26 (UK) to 12.80 (India).
4
In terms of the redness of the powdered saffron (a value), the Indian saffron was
the best followed by Iranian and UK saffrons. However in terms of the yellowness (b) of
the saffron samples, the UK saffron had the highest value followed by Iranian and Indian
samples respectively. The same trend can be seen for the saffron solutions (0.004 %).
The c-values (chroma) of powdered saffron of three countries obtained from HunterLab
method were compared with colouring strength values due to ISO/TS 3632-2 method.
The results showed that a good correlation (R2) of 0.84. It confirms that HunterLab
method could be used as a standard method for saffron evaluation.
Headspace Analysis
The release of safranal from aqueous solutions (1 % w/w) of saffron under static
headspace concentration showed that release of safranal from Indian saffron solutions was
significantly (P<0.01) higher than that of Iran and UK saffron solutions, respectively
(Table 2). Their CV range was less than 20 % (3.99-19.52 %) which is relatively small
for APCI-MS technique.
Aromatic Strength Values versus HS Concentration of Safranal
It is of interest for saffronologists to improve methodology to measure the quality
of saffron samples due to simplicity and various choices. Thus it could help us to apply
the best method in order to obtain reliable experimental results. In this regard, APCI-MS
is a useful technique which is used extensively in studying flavour release. The aromatic
strength values were compared with HS concentrations of safranal from saffron solutions
(1 % w/w). There was a good correlation (R2 of 0.68) between data from ISO/TS method
and APCI-MS method. Therefore, APCI-MS could be a good substitute for determining
aromatic strength values of saffron solutions. Nevertheless, the type of method is highly
dependent on the accuracy required for data collection.
CONCLUSION
Colour properties of saffron are highly related to climate (light intensity and humidity) as
well as processing condition for drying such as temperature and method of dehydration.
Further research requires in order to producing better quality and more importantly
growing saffron in the UK (England-East Midlands). Hunter Lab data presented appeared
to be the most reproducible systems, with no significant differences between them for the
illuminant and angle used. Hunter Lab provides useful information for quality control as
its coordinates can serve to predict visual appearance. Therefore, the Hunter measurement
system was the reliable method, compared with the other methods, for fast and objective
colour evaluation. The results also suggested that APCI-MS could have some important
applications in terms of instant monitoring of samples from raw materials to finished
products. Ultimately, such methods could be of significant value in the analysis of
saffron.
Literature Cited
Alonso, G.L., Sanchez-Fernandz, M.A., Seaz, J.R., Zalacian, A. and Salinas, M.R. 2003.
Evaluation of the colour of Spanish saffron using tristimulus colorimetry, Italian J.
Food Sci. 15:249-258.
Basker, D. 1999. Saffron Chemistry, In Saffron (Crocus sativus L.) (Ed. Ngbi, M.),
Harward Academic Publishers, The Netherlands, pp.45-52.
5
Benoit, F.M., Davidson, W.R., Lovett, A.M., Nacson, S. and Ngo, A., 1983. Breath
analysis by atmospheric pressure ionisation mass spectrometry, Analytic. Chem.
55:805-807.
Ferreira, V.L.P., Fernandz, V. and Yotsuyanagi, K. 1994. The color of chicken and pork
meat loaf with added cured bovine blood as evaluated by RAB, HunterLab L-Asterisk
A-Asterisk B-Asterisk and XYZ-CIE systems, Revista española de ciencia y
tecnología de alimentos, Ferreira 34:311 -322.
Linforth, R.S.T. and Taylor, A.J. 1993. Measurement of volatile release in the mouth,
Food Chem. 48:115-120.
Negb, M. 1999. Saffron cultivation: past, present and future prospects, In Saffron (Crocus
sativus L.) (Ed. Ngbi, M.), Harward Academic Publishers, The Netherlands, pp.1-17.
Taylor, A.J. and Linforth R.S.T. 2003. Direct mass spectrometry of complex volatile and
non-volatile flavour mixtures, Int. J. Mass Spect. 223:179-191.
Taylor, A.J. 1996. Volatile flavor release from foods during eating. Crit. Rev. Food Sci.
Nut. 36:765-784.
Taylor, A.J., Linforth, R.S.T., Harvey, B.A. and Blake, B. 2000. Atmospheric pressure
chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release,
Food Chem. 71:327-338.
6
Table 1. Characterization of saffron samples from the UK, Iran and India was obtained
and compared with standard (ISO/TS 3632-2). The bitterness values at absorbance of
257 nm, the aromatic strength values at 330 nm and the colouring strength values at
absorbance of 440nm were determined according to ISO 3632-1 and 2. Each value
was calculated based on three replicates and their % CVs’ (% CV= Standard
deviations*100/mean) were less than 10%.
Characteristic
Moisture and
volatile matter,
%(m/m)
standard
10
UK
9.15
India
7.90
Iran
10.03
Test method
ISO 3632-2
Bitterness
(picrocrocn)
30-70
50.01
75.55
76.15
ISO 3632-2
Aromatic
strength
(safranal)
20-50
33.34
44.03
40.72
ISO 3632-2
Colouring
strength (crocin)
80-190
65.01
115.83
96.86
ISO 3632-2
Table 2. Headspace concentration (HS) of saffron solution (1% w/w) from UK, Iran and
India and their coefficient of variations (% CV).
Country of origin
HS concentration
(ppbv)
%CV
UK
208
3.99
Iran
864
19.52
India
4472
16.38
7
Saffron powder
60.00
Colour values
40.00
UK
Iran
India
20.00
0.00
L
a
b
c
Fig. 1. Hunter Lab values including L, a, b and c of saffron powder samples obtaining
from the UK, Iran and India. The error bars represent standard deviations of three
replicates.
Fig. 2. Hunter Lab values including L, a, b and c for saffron solutions (0.004 % w/w) of
the three countries, UK, Iran and India. The error bars represent standard deviations of
three replicates.
8
LIST OF PARTICIPANTS
China
Zhao Jun, Life and Environment Science College, Shanghai Normal University Shanghai
200234, P.R. China, zhaojunyc@yahoo.com.cn
France
Betti Georges, Les Algorithmes, Aristote A, 2000 route des Lucioles F-06901 SophiaAntipolis, France, plantech@cote-dazur.com
Germany
Schmidt Mathias Konrad, Herbresearch Germany, Wartbergweg 15, D-86874 Mattsies ,
Germany., Schmidt@herbresearch.de
Greek
Ordoudi Stergiani, Aristotle University of Thessaloniki, Al. Papanastasiou 181, 54250,
Thessaloniki, Greece, steord@chem.auth.gr
Tsimidou Maria, Aristotle University of Thessaloniki, Al. Papanastasiou 181, 54250,
Thessaloniki, Greece, tsimidou@chem.auth.gr
India
Alam Anwar, Prof. Anwar Alam,Vice-Chancellor,Sher-e-Kashmir University of Agricultural
Sciences and Technology of Kashmir, Shalimar Campus, Srinagar- 191 121, Jammu and
Kashmir, India, anwar_alam@jk.nic.in
Gul Gul Zaffer, Sher-e-Kashmir University Of Agricultural Sciences and Technology Of
Kashmir (SKUAST-K) ,Associate Professor ,Division of Plant Breeding and Genetics
,Skuast-K, Shalimar Campus,191121. J&K, India, gulzaffar@yahoo.com
Chhabra .A, 2105, Khar, Baol, Delhi, India, info@babysaffron.com
Chhabra. H.S, 2105, Khar, Baol, Delhi, India, info@babysaffron.com
Khan I.A, G.B. Pant University of Agri& Tech., Pantnagar Udham Singh Nagar, India,
Dr.I.A.Khan, Technical Coordinator Saffron Cultivation & Marketing Project Chaubatia
(263651), Ranikhet, Almora (India), durgeshcyber@gmail.com
Nehvi Firdos Ahmad, Lalbazar Opposite Play Ground Srinagar Kashmir, Sher-e-Kashmir
University of Agricultural Sciences&Technology Kashmir, India, f.nehvi@
rediffmail.com
Wani Shafiq Ahmad, Prof. Shafiq A. Wani,Prof. and Head,Division of Plant Breeding and
Genetics Sher-e-Kashmir University of Agricultural Sciences and Technology of
Kashmir, Shalimar Campus, Srinagar- 191 121, Jammu and Kashmir, India,
shafiq_aw1@rediffmail.com
Iran
9
Abbasi Forough , Dept. Of Biology, Faculty of Science, Islamic Azad University of
Mashhad, Mashhad, Iran, Forough_abbassi@yahoo.com
Abbasi ali kamar Reza, Research institute of rainfed , North khorasan-shirvan,
Iran,PObox149. abbasi580@yahoo.com
Agayev Yusif, Agricultural Biotechnology Research Institute of Iran(ABRII), Seed and Plant
Improvement Institute Campus,Mahdasht Road,P.O. Box 31535-1897, Karaj, Iran. Post
Code :37535-1897, yagayev2000@yahoo.com
Ahmadi ghabankandi Ahmad, 9th floor -Institute of Higher educationof Jihad-e- Agriculture,
Dr.Hesabi Building- Azadi and Tohid Junction, Azadi Avenue,Tehran,Iran,
ahmadi_ahmad110@yahoo.com
Akbari Mozhgan, No.19, North Majd 1, Abkooh street, Mashhad, Iran,
mozh0849@yahoo.com
Akhondi Ibrahim, No.24,Unit. 10, Shahid Heydartash Street, Azadi Av,Tehran, Iran,
akhondi@che.sharif.ir
Alimardani Arasteh, Novin Saffron,No 490, 28th Hasheminejad street, Mashad, Iran, Post
Code: 91459, ana@novinsaffron.com
Alimoradi Leila, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran, P.O.Box:91775-1163, lealimoradi@yahoo.com
Amiri Mohammad Ismaeil, Department of Horticulture, University of Zanjan, Zanjan, Iran,
mohammad_amiri@yahoo.com
Amooaghaei Reyhaneh, No. 86, Sholeh Alley, Saghir Isfahani Avenue,Isfahan, Iran,
rayhanehamooaghaie@yahoo.com
Arzi Laleh, Institute of Biochemistry & Biophysics, Tehran University, Tehran, Iran, laleharzi@yahoo.com
Asghari pour Mohammad Reza, Dept. of Agronomy, Faculty of Agriculture, Ferdowsi
University
of
Mashhad,
Mashhad
,Iran,
P.O.Box:91775-1163,
m_asgharipour@yahoo.com
Astarei Ali Reza, Dept. of Soil Science,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran, P.O.Box:91775-1163, alirezaastaraei@yahoo.com
Attaei azimi Ozra, Islamic Azad university of Saveh branch, Phelestine square,saveh,Iran,
Post Code: 39187-366, ataei_azimi@iau-saveh.ac.ir
Attar Farnoosh, Institute of Biochemistry & Biophysics, Tehran University, Tehran, Iran,
attar@ibb.ut.ac.ir
Azizi Golsoomeh, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran, P.O.Box:91775-1163, el_azizi407@yahoo.com
Bathaie Zahra, Dept. Clin. Biochem., Facul. Med. Sci., Tarbiat Modarres University, Tehran,
Iran, Post Code: 14115-111, bathai_z@modares.ac.ir
Behdani Mohammad Ali, Dept. of Agronomy, Faculty of Agric. Birjand University, Birjand,
IRAN, P.O.Box.97175-331, mabehdani@yahoo.com
Behnia Mohammad Reza, No.15, Mehr 6, QAITARIEH, Tehran, Iran,
ramin2.amali@uwe.ac.uk
Boroumand Rezazadeh Zinat, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi
University of Mashhad, Mashhad ,Iran, P.O.Box:91775-1163, e_1095@yahoo.com
Dadkhah
Ali
Reza,
Shirvan
College
of
Agriculture,
Shirvan,
Iran,
Dadkhah@Ferdowsi.um.ac.ir
Darvishi Emad, Dept of Agronomy, Campus of Agriculture and natural Resources, Karaj,
Iran, emaddarvishi@yahoo.com
10
Delnavaz hashemloeian Babak, Islamic Azad university of Saveh branch, phelestine
square,saveh,Iran, Post Code: 39187-366, Delnavaz@iau-Saveh.ac.ir
Egbali Shahab, No.90, Mosaebnjafar street( 3th square), Azadshahr, Yazd, Iran,
sh_eghbali2002@yahoo.com
Eskandari Masoud, Agricultural and Natural Resource Research Center of
Khorasan.P.O.Box:149.Mashhad. Iran, tem3431@yahoo.com
Faghih nia Gholam Reza, Research center for plant science, Ferdowsi University of
Mashhad, Mashhad, Iran, sdhojjati@yahoo.com
Galavi Mohammad, Department of Agronomy, faculty of Agriculture, Zabol University,
Zabol, Iran, mgalavi@yahoo.com
Ganjali Ali, Research center for plant science, Ferdowsi University of Mashhad, Mashhad,
Iran, ganjeali@Ferdowsi.um.ac.ir
Ghaffari Seyyed Mahmoud, Institute of Biochemistry & Biophysics, University of Tehran,
Tehran, Iran. P.O.Box:13145-1384, ghaffari@ibb.ut.ac.ir
Gherekhloo Javid, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran. P.O.Box:91775-1163, gherekhloo@yahoo.com
Ghorbani Mohammad, Dept. of Agricultural Economy,Faculty of Agriculture, Ferdowsi
University of Mashhad, Mashhad ,Iran, ghorbani@ferdowsi.um.ac.ir
Ghoreshi Gholam Reza, Departemant of Agronomy ,faculty of Agriculture , Birgand
University, Birjand,Iran., Goreshi118@yahoo.com
Gorbani Reza, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of Mashhad,
Mashhad ,Iran. P.O.Box:91775-1163, Reza-ghorbani@ferdowsi.um.ac.ir
Hadizadeh Farzin, Pharmacy Faculty, MUMS, Mashhad University of Medical Sciences,
Mashhad,Iran. Post Code: 91775-1365 , fhadizadeh@yahoo.com
Hadizadeh Mahnaz, Institute of Biochemistry & Biophysics,Tehran University, Tehran, Iran,
roxanamahnaz@yahoo.com
Hagh nazari Simin, 1th Floor,Unit 23-38, 9 Aref, Olume Payeh Street, Zanjan. IRAN.,
haghnazary2@yahoo.co.uk
Hashemi Maryam, No.353, East Danesh Street, Between Danesh 17& 19, Emam Reza Street,
Edman Saffron Company, Mashhad, Iran, info@edmansaffron.com
Hashemizadeh Haydeh, Islamic azad university of Ghoochan, Ghoochan, Iran.Post Code:
9178173911 , haydeh_h_z@yahoo.com
Hassan beigi Reza, Abureyhan Campus, Pakdasht, Tehran University, Tehran, Iran,
rhbeigi@ut.ac.ir
Hemati kakhki Abbas, Khorasan Research Center for Technology Development, km 15
Quchan road,Khorasan Sci. and Tech. Park,Mashhad ,Iran.P.O.Box :91735-139 ,
hemati@kstp.ir
Hosseini Mohammad, Khorasan Research Center for Technology Development, km 15
Quchan road,Khorasan Sci. and Tech. Park,Mashhad ,Iran.P.O.Box :91735-139,
hosseini@kstp.ir
Jahan Mohsen, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of Mashhad,
Mashhad ,Iran. P.O.Box:91775-1163, jahan@ferdowsi.um.ac.ir
Kadkhodoai Rasoul, Khorasan Research Center for Technology Development, km 15 Quchan
road,Khorasan Sci. and Tech. Park,Mashhad ,Iran.P.O.Box :91735-139,
rkadkhodaee@yahoo.com
Kafi Mohammad, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran. P.O.Box:91775-1163, m.kafi@ferdowsi.um.ac.ir
11
Kamkar Behnam, Dept. Of Agronomy ,Pardis 2 of Gorgan University, Agricultural science
and natural resources univ.of Gorgan, Basij square, Gorgan, Iran, bkamkar@yahoo.com
Karbin Saeed, Dept. of Agricultural Economy,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran, saeed_karbin@yahoo.com
Karimi shahri Mahmoud Reza, No. 137 , Kafaie street.Ahmad Abad, Mashad,Iran,
karimi_in@yahoo.com
Keyhani Ezzatollah, Univ. of Tehran and Lab. for Life Sciences,Enghelab Av., University of
Tehran, I.B.B.,Tehran, Iran.Post Code: 13145, keyhanie@ibb.ut.ac.ir
Keyhani Jacquelyn, No.34, East sarv, saadatabad, Biology Sciences Laboratory, Tehran, Iran,
keyhaniejje@yahoo.com
Khorasani Fatemeh, Institute of Biochemistry & Biophysics, Tehran University, Tehran, Iran,
fatemeh_khorasani@yahoo.com
Khori Vahid, Department of Pharmacology, Faculty of Medicine,
Gorgan, Iran,
vaph99@yahoo.com
Makarian Hassan, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran. P.O.Box:91775-1163, Ha_ma86@stu-mail.um.ac.ir
Mirabbasi Seyyed Abbas, No.3,Parastoo Alley, No.5 Sarvestan, Pasdaran Street, Tehran,
Iran, sa-mirabbasi@yahoo.com
Mollafillabi Abdollah, Khorasan Research Center for Technology Development, km 15
Quchan road,Khorasan Sci. and Tech. Park,Mashhad ,Iran.P.O.Box :91735-139 ,
filabi@kstp.ir
Nikoosokhan Maryam, 4th Floor, No.2, Jamalabad Square, Niavaran Street, Tehran, Iran,
nikoo107@gmail.com
Norouz zadeh Shahram, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran. P.O.Box:91775-1163, noroz44@yahoo.com
Nourbakhsh Reyhaneh, General Office Institute of Standard and Research Development,
Mashhad, Iran, bnorbaksh@yahoo.com
Oveissi Soudabeh, Institute of Biochemistry & Biophysics, Tehran University, Tehran, Iran,
oveissi@ibb.ut.ac.ir
Paknahad Zamzam, Faculty of Health, Isfahan university of Medical sciences,Hezar jarib
Street, Isfahan, Iran.Post Code: 81754 , paknahad@hlth.mui.ac.ir
Parvin zadeh Mazeyar, Iran color research center, No. 5, second golestan, Pasdaran street,
Tehran, Iran, mpgtextile@yahoo.co.uk
Rahimi Hassan, Khorassan Agricultural and Natural Resource Researches Center, Torogh
Station,Mashhad,Iran. Post Code: 91735-488 , Hassanr2001@yahoo.com
Rahimi
Samira,
Nikokari
eye
Hospital
,
abbasi
Avenue
,Tabriz,Iran,
Samirai2002@yahoo.com
Rakhshan Elnaz, No.8, Bahar 3 Alley, Bakhshayesh Street,Sarve gharbi street, Saadat Abad
Avenue, Tehran, Iran, e-rakhshan@yahoo.com
Rashed mohasel Mohammad Hassan, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi
University of Mashhad, Mashhad ,Iran. P.O.Box:91775-1163, mhrashed@yahoo.com
Rastegari Seyyed Jalal, Atom Energy Organization of Iran,Mahmood Abad Street, Moazen
street,Karaj, Iran, Jrastegari@yahoo.com
Rastgoo Mehdi, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran, P.O.Box:91775-1163, mrastgo@yahoo.com
Rastkari Noushin, Iran color research center, No.59, Vafamanesh Street,Pasdaran Avenue,
Sayyad Shirazi Highway,Tehran, Iran, rastkari@icrc.ac.ir
12
Razaghi asl Nima, Iran color research center, No.59, Vafamanesh Street,Pasdaran Avenue,
Sayyad Shirazi Highway,Tehran, Iran, nimarazzaghiasl@yahoo.com.
Rezaeian Saeed, Agricultural Research & Natural Resources Center of Khorasan,
TOROUGH STATION, Mashhad, Iran.Post Code: 91735 , saeed_rezaeian@yahoo.com
Rezvani Moghaddam Parviz, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi
University of Mashhad, Mashhad ,Iran, P.O.Box:91775-1163, Prm93@yahoo.com
Sabet teimouri Mozhgan, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad ,Iran, P.O.Box:91775-1163, mozh_st@yahoo.com
Saboora Azra, Department of Biology, Faculty of Science, Alzahra university,Vanak sq,
Tehran, Iran, azrasaboora@yahoo.com
Saeidian Shahriar, Institute of biochemistry and biophysic, Tehran University, Tehran,
Iran.Post Code: 13145-1365, saeedyan@ibb.ut.ac.ir
Saneie Maryam, No.27, Unit 9, Sanabad 1,Sadi Squar.Mashhad, Iran,
maryam_sanei215@yahoo.com
Shahroudi Ali Asghar, TMU, College of Agriculture, Agricultural Extension Dep.,Tarbiat
Modarres
University
(TMU),
Tehran,
Iran,
Post
Code
:14155-4838,
shahroudi@modares.ac.ir
Shakib Ali Mohammad, Agricultural Biotechnology Research Institute of Iran(ABRII), Seed
and Plant Improvement Institute Campus,Mahdasht Road,P.O. Box 31535-1897, Karaj,
Iran, Post Code :37535-1897, amshakib@lycos.com
Shariati moghaddam Ali, Novin Saffron, No 490, 28th Hasheminejad street, Mashad, Iran,
Post Code: 91459, info@saffronpromotion.com
Sheybani Kaveh, No.37, Unit 2, Tandis Alley, Jordan, Tehran, Iran, ksheibany@yahoo.com
Soheilivand Saeed, Agricultural Biotechnology Research Institute of Iran(ABRII), Seed and
Plant Improvement Institute Campus,Mahdasht Road,P.O. Box 31535-1897, Karaj, Iran,
Post Code :37535-1897, vand_soheily@yahoo.com
Soufi zadeh Saeed, Dep. of Agronomy,Faculty of Agriculture, Tarbiat Moddares
University,P.O.Box:14115-4111,Tehran, Iran., Ssoufizadeh2004@yahoo.com
Taghizadeh Mina, Department of horticulture,faculty of agriculture, Tehran University,
Karaj, Iran, taghizade@ut.ac.ir
Tarazi Majid, Khorasan Research Center for Technology Development, km 15 Quchan
road,Khorasan Sci. and Tech. Park,Mashhad ,Iran. P.O.Box: 91735-139,
mi_tarazi@yahoo.com
Tareghiyan Mohammad Reza, Dept. of Agronomy, Faculty of Agric. Birjand University,
Birjand, IRAN. P.O.Box.97175-331, mtareghyan@yahoo.com
Tatari Maryam, Dept. of Agronomy,Faculty of Agriculture, Ferdowsi University of Mashhad,
Mashhad ,Iran, P.O.Box:91775-1163, mar_tatari@yahoo.com
Vatanpour azgandi Ali, Tissue Culture and Transformation Dept., Agricultural Biotec
Institute,Karaj, Iran, Post Code: 31535-1897, azghandi2001@yahoo.com
Yadollahi Abbasali, 8 st. Michaels House,Sutton Bonington, Loughborough, UK, Post Code :
LE12 5RG, abbasali_yadollahi@hotmail.co.uk
Zabihi Hamid Reza, Dept of Soil and water research , Agricultural Research & Natural
Resources Center of Khorasan, TOROUGH STATION, Mashhad, Iran, Post Code:
91735, zabihi_hamidreza@yahoo.com
Mexico
13
Riveron Negrete Leticia, Instituto Nacional de Pediatria ,Federico Garcia Lorca No. 15 Col.
Balcones de Cehuayo, México, D.F. CP 01540, Mexico, riveron15@yahoo.com.mx
Morroco
Lage Mounira, Research Unit of Breeding, Conservation and Valorisation of Phytogenetique
Resources, Agronomic Regional Research Centre of Rabat (CRRA-Rabat)B.P.6570Guich- Rabat, Morocco, lage@inra.org.ma
Spain
Fernanadez José Antonio , University of Castilla-La Mancha (UCLM), IDR-Biotecnología,
UCLM,
Campus
Universitario
s/n,
E-02071
Albacete,
SPAIN,
joseantonio.fperez@uclm.es
Turkey
Arslan Neset, Department of Field Crops, Faculty of Ankara, University of Ankara 06110
Ankara, Turkey, narslan@agri.ankara.edu.tr
Gurbuz Bilal, Ankara University, Faculty of Agriculture, Field Crops Department, 06110
Ankara / Türkiye , gurbuz@agri.ankara.edu.tr
Ipek Arif, Department of Field Crops, Faculty of Ankara, University of Ankara 06110
Ankara, Turkey, ipek@agri.ankara.edu.tr
Karaoglu Cuma, Department of Field Crops, Faculty of Ankara, University of Ankara 06110
Ankara, Turkey, cumakaraoglu@hotmail.com
Ozcan Sebahattin, Department of Field Crops, Faculty of Ankara, University of Ankara
06110 Ankara, Turkey, ozcan@agri.ankara.edu.tr
Parmaksiz Iskender, Department of Biology, Faculty of Science and Art, University of
Gaziosmanpaşa 60250 Tokat, Turkey, iparmaksiz@gmail.com
14