Picrocrocin, whose term in the IUPAC official nomenclature is: 4-(β-D-glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde is a very bitter flavored glucoside present in saffron, consisting of a glycose and a safranal molecule; the picrocrocina is also called with the name of amco di Croco; this is decomposed into a sugary substance and a terpene (C10H16) if boiled in diluted acids.
This glycoside has a brute or molecular formula: C16H26O7.
Picrocrocin is chemically a precursor of the monoterpene glycoside of safranal.
During the drying process, picrocrocin releases the aglycone (HTCC, C10H16O2) due to the action of the enzyme glucosidase.
The garlic is then transformed into safranal by dehydration.
Picrocrocin is also a degradation product of the carotenoid zeaxanthin.
A good quality saffron should contain about 30% of crocin, between 5 and 15% of picrocrocin and 2.5% of volatile compounds, including safranal.
Warning: The information shown is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.