Bioactive ingredients of saffron: extraction, analysis, applications

Jafari, Seid Mahdi; Kyriakoudi, Anastasia; Rajabi, Hamid

doi:10.1016/b978-0-12-818638-1.00016-2

Cited by 19 publications

(18 citation statements)

References 139 publications

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“…In order to propagate vegetatively, clusters of corms, underground bulb-like, starch-storing organs are dug up, divided, and replanted in the soil (Golmohammadi, 2014;Moshtaghi, 2020). The stigmas of saffron flowers are plucked and dried, to be used as a seasoning and coloring agent in food (Mzabri et al, 2017;Jafari et al, 2020). It is the world's highest priced spice with medicinal and aromatic properties, so referred to as 'golden condiment' (Monika and Neha, 2014;Pandita, 2021;Su et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Microbiome Fingerprint as Biomarker for Geographical Origin and Heredity in Crocus sativus: A Feasibility Study

Bhagat

Sharma

Ambardar

et al. 2021

Front. Sustain. Food Syst.

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Host–microbiome interactions are specific and not random, making them defining entities for the host. The hypothesis proposed by various researchers earlier, that both plants and animals harbor specific inheritable core microbiome, is being augmented in the present study. Additionally, a case for using microbial fingerprint as a biomarker, not only for plant identification but also as a geographical indicator, has been investigated, taking Crocus sativus, saffron, as a study material. Crocus sativus, a monogenetic herb, on account of its male sterility and vegetative propagation, is reported to lack genome based molecular markers. Cormosphere microbiome (microbiome associated with corm) has been compared across three geographical locations, in two continents, to identify the core and unique microbiome, during the vegetative phase of its growth. Microbiome analysis done at phylum and genus level, using next generation sequencing technology, revealed that cormosphere at three locations harbored common phyla. At genus level, 24 genera were found common to all three geographical locations, indicating them to be part of the core microbiome of saffron. However, there were some bacterial genera unique to Kashmir, Kishtwar, and Morocco that can be used to develop microbial markers/geographical indicators for saffron grown in these regions. This is a preliminary study, indicating that the location specific bacterial community can be used to develop microbial barcodes but needs further augmentation with high coverage data from other saffron growing geographical regions.

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Section: Introductionmentioning

confidence: 99%

Microbiome Fingerprint as Biomarker for Geographical Origin and Heredity in Crocus sativus: A Feasibility Study

Bhagat

Sharma

Ambardar

et al. 2021

Front. Sustain. Food Syst.

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“…Crocins are a group of water-soluble carotenoids responsible for saffron’s colour strength [ 16 , 17 , 18 , 19 ]. For each crocetin ester, there could be various geometric isomers, trans isomers being the most abundant and more stable than cis [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Crocus sativus L. Stigmas Microwave Dehydration on Picrocrocin, Safranal and Crocetin Esters

García-Blázquez

Moratalla-López

Lorenzo

et al. 2021

Foods

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The dehydration process is the basis to obtain high quality saffron and to preserve it for a long time. This process modifies saffron’s main metabolites that define its quality, and are responsible for the characteristic color, taste, and aroma of the spice. In this work, the effect of microwave dehydration on saffron main metabolites (picrocrocin, safranal and crocetin esters) from Crocus sativus L. stigmas at three determinate powers and different time lapses was evaluated. The results showed that this dehydration process obtained similar or lower crocetin esters content, and after three months of storage, higher concentration was shown in treatments at 440 W for 36 s, 55 s, and 73 s; at 616 W for 90 s; and at 800 W for 20 s. Picrocrocin content was lower and safranal content was higher in all treatments compared to the control both before and after storage. Regarding to commercial quality, microwave dehydration obtained Category I of saffron according to International Standard Organization (ISO) 3632. After three months of storage, treatments at 616 W for 83 s and 800 W for 60 s obtained lower categories. The results obtained suggest that microwave dehydration is a suitable process for obtaining high quality saffron, 800 W with 6 lapses of 20 s being the best conditions studied.

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“…The glycosylated apocarotenoids of crocins and monoterpene glycoside picrocrocin are accumulated in plant stigmas. The international standard ISO 3632-1:2011 is used to assess the saffron spice quality in the food industry [7]. The studies of Ukrainian saffron have shown that it meets the I quality category according to crocin, picrocrocin, and safranal content [8].…”

Section: Introductionmentioning

confidence: 99%

“…Crocus stigma has a wide variety of components, including phenolic compounds [6,10], terpenoids, apocarotenoids [7,9,11,12], amino acids [13,14], carboxylic acids [15], and others. However, the main active compounds are crocins and picrocrocin [16][17][18].…”

Section: Introductionmentioning

confidence: 99%

“…Currently, picrocrocin has been detected only in C. sativus stigmas [19] and it is the best authenticity biomarker in saffron [17]. Picrocrocin (C 16 H 26 O 7 ) is a precursor of triterpene aldehyde safranal (C 10 H 14 O) [7,18]. Crocins (C 44 H 64 O 24 ) are the water-soluble group of carotenoids of the crocetin ester family [20], including about 12 different crocin derivatives [10].…”

Section: Introductionmentioning

confidence: 99%

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Effective Isolation of Picrocrocin and Crocins from Saffron: From HPTLC to Working Standard Obtaining

et al. 2022

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Saffron is widely cultivated and used as a spice. Recently published data on the chemical composition and pharmacological potential of saffron determine its use in pharmacy and medicine. The proposed high-performance thin-layer chromatography (HPTLC) method allows good separation of 11 analytes. The saffron quality (Iran, Ukraine, Spain, Morocco samples) assessment was based on the European Pharmacopoeia monograph and ISO 3632. The HPTLC method for the safranal, crocin, and picrocrocin quantification was proposed and validated. The crocins content in Ukrainian saffron was from 17.80% to 33.25%. Based on qualitative and quantitative assessment results, the saffron sample from Zaporizhzhia (Ukraine) had the highest compounds content and was chosen to obtain the working standards of picrocrocin and crocins (trans-4GG, trans-2G, trans-3Gg) by preparative chromatography. The compounds were isolated from lyophilized extract of saffron using a Symmetry Prep C18 column (300 × 19 mm × 7 µm), and identified by spectroscopic techniques (HPLC-DAD, UPLC-ESI-MS/MS). The purity of crocins and picrocrocin was more than 97%. A novel method proposed to obtain working standards is simple and reproducible for the routine analysis of saffron quality control.

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Bioactive ingredients of saffron: extraction, analysis, applications

Cited by 19 publications

References 139 publications

Microbiome Fingerprint as Biomarker for Geographical Origin and Heredity in Crocus sativus: A Feasibility Study

Microbiome Fingerprint as Biomarker for Geographical Origin and Heredity in Crocus sativus: A Feasibility Study

Effect of Crocus sativus L. Stigmas Microwave Dehydration on Picrocrocin, Safranal and Crocetin Esters

Effective Isolation of Picrocrocin and Crocins from Saffron: From HPTLC to Working Standard Obtaining

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