Food and Agriculture Cost Action FA1101 ‘SaffronOmics’ 2014 annual conference

AGENDA Thursday October 2nd

9.00 – 9.15 Opening remarks

Dr. Robert van Gorcom – Director of RIKILT

Prof. Maria Tsimidou – Chair

Prof. Saskia van Ruth – Organising committee

9.15 – 10.15 Contributed talks (15 minutes)

Matteo Busconi

Università Cattolica del Sacro Cuore, Piacenza, Italy

“High throughput analysis of DNA methylation differences between saffron accessions”

Giovanni Giuliano

Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Rome, Italy

“A novel carotenoid cleavage dioxygenase catalyzes the first dedicated step in saffron crocin biosynthesis”

Gerhard Menzel

Institute of Botany, Technische Universität Dresden, Germany

“A survey of repetitive DNA sequences of the saffron (Crocus sativus L.) genome”

Jyoti Vakhlu

Metagenomics Laboratory, School of Biotechnology University of Jammu, Jammu and Kashmir, India

“Microbiome of below ground parts of saffron”

10.15 – 10.45 Coffee break

10.45 – 11.45 Contributed talks (15 minutes)

Bavcon Jože

University Botanic Gardens, Department of Biology Biotechnical Faculty, Ljubljana, Slovenia

“Crocus reticulatus x C. vernus subsp. albiflorus in Slovenia”

Isabel Mafra

REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Portugal

“Exploiting DNA barcoding combined with high resolution melting analysis for saffron (Crocus sativus L.)

authentication”

Silvia Fluch

Autrian Institute of Technology (AIT) GmbH, Austria

“Epigenetic differences detected between two saffron accessions”

Bahattin Tanyolac

Ege University, Department of Bioengineering, Bornova-Izmir, Turkey

“Chloroplast genome organization of saffron and its wild relatives”

11.45 – 12.30 Poster session

13.00 – 13.45 Lunch – Restaurant of the Future (Wageningen UR- Campus)

14.00 – 15.30 Contributed talks (15 minutes)

Nouf Alsayied, JS (Pat) Heslop-Harrison

Department of Biology, University of Leicester, UK

“Diversity and relationships of saffron crocus and its wild relatives”

Stella Ordoudi

Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki,

Greece

“Detection of carminic acid in saffron”

Laura Ruth Cagliani

Istituto per lo Studio delle Macromolecole (ISMAC), Milan, Italy

“NMR based metabolomic investigation of authentic saffron”

Andrea Mozzarelli

Department of Pharmacy and Interdeparment Center (SITEIA), University of Parma, Italy

“Beyond ISO method to assess saffron quality”

Paraskevi Karastamati

Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens,

Greece

“Influence of two different accelerated ageing methods on the profile of secondary metabolites of saffron”

Soukaina Chaouqi

Research Unit of Plant Breeding, Valorisation and Conservation of Phytogenetic Resources, INRA-Regional

Centre of Agronomic Research, Rabat, Morocco

Laboratory of Environment and Electrochemistry, Ibn Tofaïl University, Kénitra – Maroc

“Volatile descriptive analysis of Moroccan saffron samples according to the storage and drying conditions”

15.30 – 16.00 Coffee break

16.00 – 17.30 Contributed talks (15 minutes)

Christina Mitsi

Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of

Athens, Greece

“Evaluating the residues occurring in saffron spice after different herbicide treatments”

Micha Horacek

BLT, Wieselburg, Austria

“Stable isotope investigation of saffron: Moroccan saffron”

Pam Fletcher

The New Zealand Institute for Plant & Food Research Limited, Christchurch, New Zealand

“Generation of picrocrocin and crocetin esters during in vitro cultivation of callus-like and stigma-like

structures (SLS) from saffron”

Eleftherios Petrakis

Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens,

Greece

“Assessing saffron adulteration with plants adulterants by means of Fourier transform infrared spectroscopy

and multivariate data analysis”

Anastasia Kyriakoudi, Prof. M. Tsimidou

Laboratory of Food Chemistry and Technology, Chemistry Department, Aristotle University of Thessaloniki,

Greece

“Examination of quality and authenticity of commercial saffron samples from Arab countries”

Evangelia Pouliou

Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki,

Greece

“Sensory evaluation of picrocrocin recognition thresholds and consumer perception of saffron extracts”

17.30 – 18.30 WG1/ WG2/ WG3 Meeting

19.00 Conference dinner in Hotel ‘De Wageningsche Berg’

Friday October 3rd

9.00 – 9.30 Invited speaker

Prof. John van Duynhoven

Chair of Biophysics, Wageningen UR and Unilever R&D Vlaardingen, The Netherlands

“MRI of plants and foods”

9.30 – 9.50 Contributed talk (15 minutes)

MSc. María Elena Izquierdo Melero

Centro Agrario de Albaladejito, Carretera Toledo-Cuenca, Spain

“Teaching program & didactic unit for environmental education activities on saffron (Crocus sativus L.) crop”

9.50 – 10.20 Coffee break

10.20 – 11.20 WG4 Meeting / Discussion

11.20 – 11.30 Conference closure

11.30 – 14.00 Management Committee Meeting

List of contributed posters:

Mila Arapcheska et al. University “St. Kliment Ohridski” – Bitola, Faculty of Biotechnical Sciences, R. of Macedonia

Comparative analysis of fatty acid composition of saffron (Crocus sativus L.) from different origins

Zivko Jankuloski et al. University “St. Kliment Ohridski” – Bitola, Faculty of Biotechnical Sciences, R. of Macedonia

Fatty acid content in stigmas of Crocus pelistericus

K. Astraka et al. Agricultural University of Athens, Department of Food Science & Human Nutrition, Laboratory of Chemistry, Greece

Separation and identification of phenolic compounds extracted from leaves of Crocus sativus L. and allies by high performance liquid chromatography coupled with a diode array detector and a mass spectrometer

Božena Mitić et al. University of Zagreb, Faculty of Science, Division of Botany, Croatia

The genus Crocus L. (Iridaceae) in Croatia

Isabelle Silvis et al. RIKILT – Institute of Food Safety, Wageningen, The Netherlands

Hyperspectral imaging as a novel authentication method for Saffron

Nicola Culeddu et al. ICB-CNR, Italy

Characterization of volatile compounds geographical origin and PDO by SPME analysis of saffron

Özgül Özdestan et al. Ege University, Faculty of Engineering, Food Engineering Department, Turkey

Analysis of the mineral composition of Turkish saffron by Atomic Absorption Spectrometer

Panagiotis Madesis et al. Institute of Applied Biosciences, Thessaloniki, Greece

Genetic diversity analysis of saffron (Crocus sativus L.) populations from Greece using ISSR markers

Sílvia Llorens et al. School of Medicine at Albacete, University of Castilla-La Mancha (UCLM), Spain

Different role of crocetin and crocetin esters (Crocus sativus L.) on the vascular response in hypertension