Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Abstract

This review aims to evaluate the state of saffron’s main bioactive compounds and their relationship with its commercial quality. Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It owes its sensory and functional properties mainly to the presence of its carotenoid derivatives, synthesized throughout flowering and also during the whole production process. These compounds include crocin, crocetin, picrocrocin, and safranal, which are bioactive metabolites. Saffron’s commercial value is determined according to the ISO/TS3632 standard that determines their main apocatotenoids. Other techniques such as chromatography (gas and liquid) are used to detect the apocarotenoids. This, together with the determination of spectral fingerprinting or chemo typing are essential for saffron identification. The determination of the specific chemical markers coupled with chemometric methods favors the discrimination of adulterated samples, possible plants, or adulterating compounds and even the concentrations at which these are obtained. Chemical characterization and concentration of various compounds could be affected by saffron’s geographical origin and harvest/postharvest characteristics. The large number of chemical compounds found in the by-products (flower parts) of saffron (catechin, quercetin, delphinidin, etc.) make it an interesting aromatic spice as a colorant, antioxidant, and source of phytochemicals, which can also bring additional economic value to the most expensive aromatic species in the world.

A Picrocrocin-Enriched Fraction from a Saffron Extract Affects Lipid Homeostasis in HepG2 Cells through a Non-Statin-like Mode

“…The obtained extract showed a quali/quantitative NMR profile (with the relative quantification based on the value of the intensities of the resonance peaks selected for the attribution of the known structures of the compounds of interest), of which the plot contour and values of the signal integrals are close to that illustrated in previous works [ 43 , 44 , 45 ], thus indicating a picrocrocin content of no less than 90%.…”

“…In order to prepare this type of extract, a well-known, rapid and straightforward extraction methodology was applied to the commercially available matrix, which is also useful in the case of other different complex plant matrices [ 43 , 44 , 45 ]. The high-resolution 1 H NMR spectrum of PEF was characterized by a high complexity.…”

“…The extract was prepared using a well-known extraction methodology applied to the commercially available matrix, which is widely accepted by the scientific community and is useful for other different complex plant matrices [ 43 , 44 , 45 ].…”

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

“…55 The controlled release properties inherent in micro and nanoemulsions facilitate the gradual release of saffron compounds, thereby ensuring sustained bioactivity and functional effects. 56 In addition to the development of functional foods, micro and nanoemulsions laden with saffron can also be employed in the realm of food packaging systems. The antimicrobial and antioxidant properties of saffron compounds can protract the shelf life of packaged foods by impeding microbial proliferation and oxidative reactions (Figure 2A).…”

“…The principal constituents of saffron, namely crocetin (1−13%), crocins (18−37%), picrocrocin (4.2−28%), and safranal (0.04−0.48%), have demonstrated various health advantages in both in vitro and in vivo experiments as well as clinical trials. 10 Consequently, saffron extracts can serve as intriguing matrices in therapy, provided they are appropriately prepared, administered in suitable dosages, and targeted toward specific objectives. Furthermore, saffron is utilized as a natural food colorant and has a historical reputation for its medicinal attributes.…”