Increasing the Applications of Crocus sativus Flowers as Natural Antioxidants

Abstract

Saffron spice, the most valuable spice worldwide, is the dried stigma that only represents 7.4% of Crocus sativus flowers. Other parts of the flowers different to stigmas are discarded. Flower harvest and all the postharvest steps to produce saffron spice are performed manually. Mechanization of flower collection, stigma separation, and dehydration process is a revolution in saffron spice production, which increases the productive capacity making it possible to extend the uses of C. sativus flowers, beyond the production of saffron spice. Flowers possessed high-phenolic content and excellent antioxidant properties that could contribute to their application as functional ingredients.

Antioxidant, anticholinesterase and tyrosinase inhibition activities, and fatty acids of Crocus mathewii – A forgotten endemic angiosperm of Turkey

“…These values were higher than a-tocopherol (52.64 ± 0.37 mg/L) but slightly lower than BHA, i.e., 19.86 ± 2.73 mg/L (Table 1). Serrano-Díaz et al (2012) also observed ABTS scavenging activities in C. sativus when they were studying the antioxidant activities of flowers and stigmas. Keyhani et al (2007) studied the corm of C. sativus for several days and found better ABTS activity when the root elongated for 6 days.…”

Possible use of organic compounds on shelf life and quality properties of peeled pomegranate

“…The most used part of saffron ( Crocus sativus L.), which is widely cultivated in Iran as the most expensive spice of the world, is the stigma . Due to its numerous applications in the food and pharmaceutical industries, only stigma looks fit for manufacturing purposes and almost 90% of the harvested parts of the flower usually abandoned as waste without any proper usage, although phytochemical components and potential application of other saffron floral parts in the health and food industries considered by the scientific community (Serrano‐Díaz et al, ). So far, different amounts of carbohydrates such as glucose, fructose, sucrose, maltose, inositol, sorbitol and mannitol (Serrano‐Díaz, Sánchez, Martínez‐Tomé, Winterhalter, & Alonso, ), proteins, lipids, fiber, mineral elements (phosphorus, magnesium, calcium, iron, potassium) (Serrano‐Díaz et al, ), volatile and aroma (boto‐lactone and 2,3‐butanediol) (Argento et al, ; Zheng, Li, Ma, Han, & Qin, ), carotenoid derivatives (crocetin, crocin, and lutein di‐esters) (Goupy, Vian, Chemat, & Caris‐Veyrat, ; Tuberoso, Rosa, Montoro, Fenu, & Pizza, ), picrocrocin, croco satin and phenolic compounds like benzoic acid, hydroxy‐cinnamic acid, anthocyanins, and flavonoids (Serrano‐Diaz, Sanchez, Martinez‐Tome, Winterhalter, & Alonso, ) are reported in saffron petals.…”

Petals of Crocus sativus L. as a potential source of the antioxidants crocin and kaempferol

“…The traditional ways of saffron production may not be economically sustainable as the young population of the Navelli area prefer to work in industry rather than to cultivate saffron. [17] and crocetin [18]. The antioxidants have been considered as the active ingredients responsible for a variety of health enhancing properties that were traditionally attributed to saffron [19].…”