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

Abstract

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.

Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries

“…The determination of minerals was carried out according to Cerdá-Bernad et al [ 22 ] using ~0.100 g of freeze-dried samples. Total concentrations of macronutrients (Ca, Mg, Na, and K) and micronutrients (Zn, Cu, Mn, and Fe) in the previously mineralized samples were quantified with an Inductively Coupled Plasma Mass Spectrometer (ICPMS-2030, Shimadzu, Kyoto, Japan).…”

Exploring Phenolic Compounds Extraction from Saffron (C. sativus) Floral By-Products Using Ultrasound-Assisted Extraction, Deep Eutectic Solvent Extraction, and Subcritical Water Extraction

“…Both the saffron stigmas and the floral bio-residues have a high fiber content, are rich in carbohydrates and proteins, and contain a low amount of fat; they also have high concentrations of glucose; fructose; lactic and malic acids; and minerals like potassium, calcium, and magnesium [ 4 ]. It is notable that several phenolic compounds have been detected in SFBPs, especially anthocyanins and flavonoids.…”