Saffron (<i>Crocus sativus</i>): current state of scientific research

Serghini, Mohammed Amine; Lagram, Khalid; Caid, Mohamed Ben El; Lachheb, M.; Atyane, L.H.; Salaka, L.; Karra, Youssef

doi:10.17660/actahortic.2017.1184.12

Cited by 8 publications

(5 citation statements)

References 21 publications

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“…Saffron is also called "red gold" because of its very expensive, luxurious, and valuable spice across the globe [14,15]. In addition, it is highly appreciated for its color (Crocin), fragrance (Picrocrocin), and flavor (Safranal) due to over 150 volatile and aromatic compounds [16,17]. Morocco ranks fourth in terms of production after Iran, India, and Greece, with a production exceeding 10 t in 2020, according to the National Agency for the Development of Oasis Areas (ANDZOA).…”

Section: Introductionmentioning

confidence: 99%

Major Phytochemical Compounds, In Vitro Antioxidant, Antibacterial, and Antifungal Activities of Six Aqueous and Organic Extracts of Crocus sativus L. Flower Waste

Lachguer

Merzougui

Boudadi

et al. 2022

Waste Biomass Valor

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Purpose After being considered as a neglected product, agricultural waste is nowadays considered of paramount importance. It has become a source of many chemical compounds with industrial, pharmaceutical, and food applications. This study aims to evaluate the primary phytochemical content, the antioxidant properties, and the antimicrobial activities of different extracts of saffron flower waste (SFE) against bacterial and fungal strains involved in diverse pathologies in southern Morocco. Methods Total phenolic and flavonoid contents were determined. The antioxidant potentials were assessed by DPPH, FRAP, and β-carotene assays. The antimicrobial activity against four bacteria and four fungi was also evaluated. The findings in terms of the relationships between phytochemical content and all activities were depicted by PCA analyses. Results SFEs contained large amounts of phenolic and flavonoid compounds that contribute to the significant antioxidant activities. Diethyl ether (DE), n-Butanol (n-B), and Ethyl acetate (EA) fractions respectively exhibited more DPPH scavenging capacity, FRAP reducing power, and β-carotene bleaching inhibition. DE and EA have a remarkable effect mainly against Staphylococcus aureus strain, compared to Listeria monocytogenes, Escherichia coli and Klebsiella pneumoniae. Both SFEs showed antifungal antagonism towards key fungi species involved in post-harvest mold and crop yield losses. Botrytis cinerea was more susceptible than Fusarium solani, Penicillium expansum, and Penicillium digitatum. Conclusion These results reveal new data about extracts obtained from SFE that could be a potential source of natural antioxidant and antimicrobial agents opening new possibilities for their applications in the food system as a natural preservative and a sustainable alternative to conventional ingredients.

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Section: Introductionmentioning

confidence: 99%

Major Phytochemical Compounds, In Vitro Antioxidant, Antibacterial, and Antifungal Activities of Six Aqueous and Organic Extracts of Crocus sativus L. Flower Waste

Lachguer

Merzougui

Boudadi

et al. 2022

Waste Biomass Valor

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“…Harvest, processing, handling, drying, packing, and storage are the stages involved in its production [ 6 ]. The flowering of C. sativus occurs, in an extremely short period, only once a year, and its harvest must be done manually [ 7 ], and for the production of 1 kg of saffron (dry stigmas), nearly 158,000 flowers are needed [ 8 ], which makes red dried stigmas of C. sativus one of the most expensive culinary herbs in the world [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Determination of Mineral Composition and Phenolic Content and Investigation of Antioxidant, Antidiabetic, and Antibacterial Activities of Crocus sativus L. Aqueous Stigmas Extracts

Zaazaa

Mrabti

Ed-Dra

et al. 2021

Advances in Pharmacological and Pharmaceutical Sciences

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The aim of this study is to investigate the in vitro antioxidant, antidiabetic, and antibacterial activities of Moroccan and Italian Crocus sativus (L.) stigmas extracts. The antioxidant activity was evaluated by DPPH radical scavenging assay, and the results showed that the Moroccan extract has a powerful antioxidant activity with an IC50 of 0.32 ± 0.059 μg/mL compared to the Italian extract (IC50 of 3.14 ± 0.021 μg/mL). Additionally, the antidiabetic activity was evaluated by using alpha-amylase and alpha-glucosidase inhibition assay, and both extracts showed significant antidiabetic activity. However, the antibacterial activity was evaluated by the disc diffusion method to determine the inhibitory diameters and microplate dilutions method to determine the minimum inhibitory concentration. Our findings revealed that both Moroccan and Italian extracts were more effective against Gram-positive than Gram-negative bacteria. From this study, we can conclude that the studied extracts of C. sativus are rich in natural compounds and could have a broad application in the pharmaceutical, food, and medical fields.

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“…Saffron commonly called as Crocus sativus of family Iridaceae is globally recognized as "Red gold." It is the most valuable and extravagant spice known for its medicinal and culinary properties (Serghini et al, 2016).…”

Section: Saffronmentioning

confidence: 99%

Curry versus cancer: Potential of some selected culinary spices against cancer with in vitro, in vivo, and human trials evidences

et al. 2020

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Spices are dietary agents with immense potential for cancer chemo-prevention. A wide variety of spices are extensively used as food flavoring agents which possess potent antioxidant, anti-inflammatory, and anticancer properties due to the presence of certain bio-active compounds in them. In vitro, in vivo studies and clinical trials of selected spices against various types of cancer are being specified in this review. Effect of certain putative dietary spices namely turmeric, clove, garlic, ginger, fennel, black cumin, cinnamon, pepper, saffron, rosemary, and chilli along with its role in cancer are being discussed. Literature search was conducted through PubMed, Google scholar, Science direct, and Scopus using the keywords "spice," "cancer," "natural medicine," "herbal compound," "bioactive compounds." About 4,000 published articles and 127 research papers were considered to grab the brief knowledge on spices and their anticancer potential on a predefined inclusion and exclusion criteria. Practical application: Historically, spices and herbs are known for its traditional flavor, odor, and medicinal properties. Intensified risk of chronic and pervasive clinical conditions and increased cost of advanced drug treatments have developed a keen interest among researchers to explore the miscellaneous properties of herbal spices. Cancer is one of the deleterious causes of mortality affecting a huge number of populations worldwide. Arrays of cancer treatments including surgery, chemotherapy, and radiation therapy are used to compromise the disease but effective only when the size of the tumor is small. So, an effective treatment need to be developed that produces less side effects and herbal spices are found to be the promising agents. In this review, we illustrate about different in vitro, in vivo, and clinical studies of wide range of culinary spices having antineoplastic potential.

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Saffron (Crocus sativus): current state of scientific research

Cited by 8 publications

References 21 publications

Major Phytochemical Compounds, In Vitro Antioxidant, Antibacterial, and Antifungal Activities of Six Aqueous and Organic Extracts of Crocus sativus L. Flower Waste

Major Phytochemical Compounds, In Vitro Antioxidant, Antibacterial, and Antifungal Activities of Six Aqueous and Organic Extracts of Crocus sativus L. Flower Waste

Determination of Mineral Composition and Phenolic Content and Investigation of Antioxidant, Antidiabetic, and Antibacterial Activities of Crocus sativus L. Aqueous Stigmas Extracts

Curry versus cancer: Potential of some selected culinary spices against cancer with in vitro, in vivo, and human trials evidences

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