Abstract
Abstract Saffron quality, especially its three secondary components which are: crocins, safranal, and picrocrocin, is highly dependent on processing and storage conditions. In this study, High Performance Liquid Chromatography with diode array detection (HPLC-DAD) was used to analyze Moroccan saffron in order to study the effect of dehydration and storage conditions on its secondary components, its quality and its stability. Samples were dried in the shade and in the oven at 40 °C, then stored in a smoke glass boxes during one year. Storage and drying method had a significant effect (p
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