Nutritional composition and in-vitro antioxidant properties of two cultivars of Indian saffron

Muzaffar, Syed; Rather, Sajad A.; Khan, Khaliquz Zaman; Akhter, Rehana

doi:10.1007/s11694-015-9292-x

Cited by 11 publications

(2 citation statements)

References 28 publications

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“…Nevertheless, saffron flowers, SFL1 and SFL2, showed a good antioxidant ability (by DPPH, ABTS, and FRAP) that could be related to their high polyphenols content. These results are similar to other studies that reported the antioxidant capacity of Indian and Iranian saffron stigmas [ 6 , 25 ], the potential antioxidant activity of commercial saffron powder from the large-scale Italian market [ 26 ], and also to that of Sun et al [ 19 ] in which it is revealed the strong antioxidant ability of saffron tepals from China.…”

Section: Resultssupporting

confidence: 91%

Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers

et al. 2022

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The current production system of saffron spice generates hundreds of tons of waste. Thus, the aim of this study was to value both saffron and its floral by-products as a source of natural bioactive extracts, studying the in vitro antioxidant capacity, the composition of the volatile fraction by GC-MS/MS, and the determination of crocetins esters by HPLC-PDA. Saffron stigmas and floral by-products showed a high content of polyphenols and different antioxidant properties. Floral bio-residues (tepals, stamens, and styles) presented a high concentration of anthocyanins, and stigmas had high levels of flavonoids, β-carotene, and total crocins. In stigmas, 25 different volatile components were found, with safranal the most relevant. Floral by-products volatile composition consisted of 55 compounds with varying amounts depending on the drying treatment; all the samples presented acetic acid, 2(5H)-furanone, and phenylethyl alcohol. Therefore, saffron stigmas and flower by-products represent a sustainable source of bioactive ingredients for innovative healthy food formulations.

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Section: Resultssupporting

confidence: 91%

Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers

et al. 2022

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“…These results were in accordance with the ones described by Serrano-Díaz et al [ 9 ] who reported similar values of the proximal composition in saffron bio-residues and saffron stigmas from Castilla-La Mancha (Spain). Besides, these values were comparable with those obtained in the study of Muzaffar et al [ 10 ] regarding Indian saffron stigmas. Furthermore, saffron flowers presented similar proximal composition compared to other edible flowers such as petals of different species (dahlia, rose, calendula and centaurea) that contained carbohydrates as the most abundant macronutrient (81–88%) followed by proteins (6–7%) and the lowest content in fat (0.1-5%) [ 11 ].…”

Section: Resultssupporting

confidence: 91%

Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients

Cerdá-Bernad

Valero‐Cases

Pérez‐Llamas

et al. 2023

Plant Foods Hum Nutr

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Crocus sativus L. is used as a spice due to its organoleptic characteristics. Only flower stigmas are used for its production, as the rest of the flower is discarded as waste. This fact represents a lack of sustainability, since around 230,000 flowers are necessary to produce 1 kg of saffron. The main aim of this study was to contribute to the valorization of Crocus sativus L. spice and its floral by-products, through the study of their nutritional value and composition, in terms of hydrophilic and lipophilic compounds, as well as their functional properties. The results showed that saffron stigmas and floral bio-residues presented high contents of fiber, and the most abundant macronutrient were the carbohydrates, followed by proteins, and a low content in fats. All samples had high concentrations of glucose, fructose, lactic and malic acids, and minerals, mainly K, Ca and Mg. Furthermore, the polyunsaturated fatty acids were predominant, being linoleic acid (C18:2n6) the most abundant. Therefore, this research provides more in-depth information about the composition of saffron stigmas and floral by-products, to be considered as promising sources for the development of functional ingredients with new applications in the food industry.

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Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry

et al. 2016

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Saffron is an edible spice with highly appreciated sensory and antioxidant properties. One of the most representative redox species found in saffron extracts is crocin, whose content is used to evaluate the quality and value of the resulting spice. In this study, a voltammetry method based on the direct detection of crocin at a bare glassy carbon electrode is presented. The principle of the method is based on the monitoring of the anodic wave exhibited by crocin (0.1–1.0 mM) after its mixing with the azo radical initiator AAPH (20 mM) in ethanol:acetonitrile (1 : 1) solution. The decay rate of the anodic peak (E=+434 mV vs. Ag/Ag+), as a result of the consumption of crocin by AAPH, was used as index of the hydrogen transfer capacity and, thus, of its antioxidant activity. With a decay rate of k=0.02 h−1, crocin exhibits only a weak antioxidant activity in comparison with tocopherols (k=0.13 h−1), but still sufficient to protect against the oxidation of safranal, a further redox species found in saffron extracts and mainly responsible for its flavor. The proposed approach was finally applied to discriminate saffron extract samples from different geographical origins. The proposed approach is suitable to characterize the quality of saffron extracts and estimate its antioxidant properties

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Nutritional composition and in-vitro antioxidant properties of two cultivars of Indian saffron

Cited by 11 publications

References 28 publications

Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers

Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers

Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients

Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry

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