In vitro antioxidant and metal chelating properties of corm, tepal and leaf from saffron (Crocus sativus L.)

Sánchez‐Vioque, Raúl; Rodríguez-Conde, María Fernanda; Reina-Ureña, J.V.; Escolano-Tercero, M.A.; Herráiz-Peñalver, David; Santana-Méridas, Omar

doi:10.1016/j.indcrop.2012.02.028

Cited by 101 publications

(55 citation statements)

References 26 publications

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“…According to Hadizadeh et al (2003), the cyanidin and delphinidin are the main components in tepals of the saffron (C. sativus). The total phenolic content (15.24 mg Chlorogenic acid equivalent/g) was three times that of the anthocyanins content which gives tepal extracts good antioxidant properties as previously reported by Shanchez-Vioque et al (2012).…”

Section: Polymeric and Monomeric Colorsupporting

confidence: 80%

“…Additionally, the stabilized color of tepals was probably due to its chelating activity. Shanchez-Vioque et al (2012) reported the color rate reduction of tepals was much lower than leaf and corm of saffron due to its very low Fe2+-chelating activity. Furthermore, the higher linear coefficients (absolute values) of polymeric and monomeric anthocyanins recovered by AE solvent in comparison with the similar values in SW method indicates that SW method had a good potential to extract anthocyanins with more color stability (Fig.…”

Section: Polymeric and Monomeric Colormentioning

confidence: 99%

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Effects of sulfur water extraction on anthocyanins properties of tepals in flower of saffron (Crocus sativus L)

et al. 2013

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A sulfur solution with different metabisulfite concentrations (100, 400, 700, 1,000 and 2,000 ppm) was used to extract anthocyanins from saffron tepals. The extraction process was compared with acidified ethanol solution at similar extraction times of 20, 40, 60, 120, and 180 min at 40°C. The recovery of anthocyanins with sulfur solution was higher than ethanol extraction and reached to 700 mg anthocyanins/100 g, when the sulfur concentration and extraction time were 700 ppm and 60 min, respectively. HPLC analysis showed that anthocyanins extracted with sulfur solution followed by partial desulfurization and reducing sulfur content (to less than 250 ppm) had around 100 % more cyanidin 3 glucosides and 100 % less pelargonidin 3,5 glucosides in comparison with ethanol extraction. Additionally, the color of low-sulfured anthocyanins had more saturation (chroma), less lightness, and more stability than the one extracted with ethanol solution. While monomeric and polymeric anthocyanins extracted with sulfur solution had less than 1 % changes after 3 h extraction time, they had more than 12 % changes when they extracted with alcoholic solution at similar conditions. Overall, the sulfur method had a potential to extract stable anthocyanins from waste and discarded saffron tepals in aqueous solvent, and with higher quantity and quality (more attractive color) than conventional ethanol extraction method.

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Section: Polymeric and Monomeric Colorsupporting

confidence: 80%

Section: Polymeric and Monomeric Colormentioning

confidence: 99%

Effects of sulfur water extraction on anthocyanins properties of tepals in flower of saffron (Crocus sativus L)

et al. 2013

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“…Many studies have demonstrated various pharmacological effects of saffron and or its important compounds including antioxidant activity, anti tumor, memory and learning enhancing, treatment of hepatic disorders, anti inflammatory, anti depressant and insulin resistant reducing (Sanchez-Vioque et al 2012;Makhlouf et al 2011;Umigai et al 2011;Ghadrdoost et al 2011;Amin et al 2011;Dhar et al 2009;Nkhaei et al 2008;Ochiai et al 2007;Soeda et al 2007;Abdullaev and Espinosa-Aguirre 2004). All these properties have been attributed to the stigmas, the sole commercially valuable part of the plant whereas other parts of the plant have been much less studied.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review

et al. 2014

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Saffron (Crocus sativus L. stigma), the most valuable medicinal food product, belongs to the Iridaceae family which has been widely used as a coloring and flavoring agent. These properties are basically related to its crocins, picrocrocin and safranal contents which have all demonstrated health promoting properties. The present review article highlights the phytochemical constituents (phenolic and flavonoid compounds, degraded carotenoid compounds crocins and crocetin) that are important in antioxidant activity of saffron extracts. However, the synergistic effect of all the bioactive components presence in saffron gave a significant antioxidant activity similar to vegetables rich in carotenoids. Our study provides an updated overview focused on the antioxidant activity of saffron related to its bioactive compounds to design the different functional products in food, medicine and cosmetic industries.

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“…Several studies have demonstrated the pharmacological effects of saffron, including antioxidant, anti-tumor, anti-inflammatory and auxiliary activity in the treatment of liver disorders (Amin et al, 2011;Sanchez-Vioque et al, 2012). These properties have been attributed to the stigmas, the only commercially valuable part of the plant.…”

Section: Saffronmentioning

confidence: 99%

Natural antioxidant extracts as food preservatives

Santos-Sánchez

Salas-Coronado

Valadez-Blanco

et al. 2017

Acta Sci Pol Technol Aliment

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The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the absence of synthetic additives. This has led to the need to search for natural additives, which the food industry claims arenatural antioxidant preservatives. The sources of natural antioxidants can be extremely varied, because practically all plants contain antioxidants that allow them to protect themselves from solar radiation and pests, as well as to regulate the production of chemical energy. However, the best alternatives for the food industry are fruits and spices, because they are already foods themselves. This article will describe fruits and spices considered as important sources of phenolic antioxidants. The main medicinal properties are related to phenolic compounds and their uses as additives, depending on their chemical structure. Keywords

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In vitro antioxidant and metal chelating properties of corm, tepal and leaf from saffron (Crocus sativus L.)

Cited by 101 publications

References 26 publications

Effects of sulfur water extraction on anthocyanins properties of tepals in flower of saffron (Crocus sativus L)

Effects of sulfur water extraction on anthocyanins properties of tepals in flower of saffron (Crocus sativus L)

Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review

Natural antioxidant extracts as food preservatives

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