Phytochemical and pharmacological profile of<i>Crocus sativus</i>L. by-products found in Kashmir

Mir, Mudasir Ahmad; Rameashkannan, M. V.; Raj, Jithesh; Malik, Aubid Hussain; Rajesh, T

doi:10.17660/actahortic.2018.1200.35

Cited by 10 publications

(10 citation statements)

References 24 publications

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“…No differences were detected between Gram-positive and Gram-negative bacteria. The antimicrobial activity of stamens and other flower bioproducts can be ascribed to their components; in particular, to flavonoid [ 33 ], polyphenols [ 34 , 35 ], terpenes [ 36 ], fatty acid, and polyunsaturated fatty acids, such as omega acids (linolenic acid) [ 32 , 37 ]. Several studies showed that polyunsaturated fatty acid (PUFA), in particular those belonging to omega-3 and omega-6 polyunsaturated fatty acids series such as linolenic acid (LNA) and its derivatives (eicosapentaenoic acid (EPA) and docosahexaenoic acid DHA) have an antimicrobial activity.…”

Section: Resultsmentioning

confidence: 99%

“…Similar results were also found with Xeranthemum species [ 50 ]. Mir et al [ 36 ] observed higher antibacterial activities for petal, style, and leaf extracts with respect to the stamen, whereas the stamen extracts showed higher antifungal activities. Kakouri et al [ 22 ] observed that the minimum amount of saffron tepal extract to exhibit antimicrobial activity was 1.5 mg, whereas just 5 mg of the same extract were sufficient to successfully inhibit all microorganisms tested.…”

Section: Resultsmentioning

confidence: 99%

“…Mir et al [ 36 ] found the petroleum ether extract of saffron stamen inhibited the growth of Proteus mirabilis (MTCC-425), Malassezia furfur (MTTC-1374), and Trichophyton rubrum (MTCC-7859).…”

Section: Resultsmentioning

confidence: 99%

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Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Zara

Petretto

Mannu

et al. 2021

Foods

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The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas–chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Zara

Petretto

Mannu

et al. 2021

Foods

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“…Asgarpanah et al 88 also observed that methanol extracts of saffron petals had stronger antimicrobial activity against certain pathogens, including Staphylococcus aureus, Salmonella enterica, and Shigella dysenteriae, when compared with stigma extracts. Mir et al 56 reported that the highest antibacterial activity was found in extracts of the petal, followed by stigma and leaf, with stamen extracts showing the lowest antibacterial activity, while the order of antifungal activity was stamen, stigma, leaf, and petal.…”

Section: •−mentioning

confidence: 99%

Bioactive Components and Biological Activities of Crocus sativus L. Byproducts: A Comprehensive Review

Wu,

Gong,

Sun

et al. 2023

J. Agric. Food Chem.

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The production of saffron spice results in numerous byproducts, as only 15 g of spice can be produced from 1 kg of flowers, indicating that over 90% of the saffron flower material is eventually discarded as waste. In view of this, the paper reviews current knowledge on the natural active components in saffron byproducts and their biological activities, aiming to lay a theoretical and scientific foundation for the further utilization. Saffron byproducts contain a variety of phytochemical components, such as flavonoids, anthocyanins, carotenoids, phenolic acids, monoterpenoids, alkaloids, glycosides, and saponins. The activities of saffron byproducts and their mechanisms are also discussed in detail here.

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“…These natural systems have been proven healthy for humans due to their application in herbal medicine, − especially in foods such as edible oils, where heat can remove allergenic properties . For instance, saffron pollen (SP) has extensively been studied and has an intensive antioxidant activity. − It has been found that SP has many antioxidants, including furanone, tyrosol, tocopherol (vitamin E), ergosta, and stigmasterol in concentrations of 22, 7.5, 3.6, 2.97, and 1.7%, respectively; the majority of these antioxidants are liposoluble . Serrano-Díaz et al analyzed the effect of SP stamen on the oxidative stability of sunflower oil (SO) at a high concentration (10%; a concentration of 177-fold the concentration of pollen in the current experiment).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Influence of Saffron Pollen and Saffron Pollen/Rutin Microcapsules on Thermal and Oxidative Stability of Edible Oil: Thermogravimetric Study

Vahabi Haghighi,

Sabahi,

Salamat

2023

ACS Food Sci. Technol.

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Nowadays, the demand to find natural systems as antioxidants or additives applicable in the food industry without any manipulation or surface engineering is increasing. Accordingly, this study aimed to find a potential natural, eco-friendly, low-cost, and safe antioxidant. Therefore, saffron pollen (SP) and rutin (Ru) were chosen as two potential antioxidants, and their antioxidant activity in sunflower oil (SO) was evaluated by nonisothermal thermogravimetric analysis (TGA/DTA). tert-Butylhydroquinone (TBHQ) was used as an already-proven antioxidant and positive control. The antioxidant activity of rutin-loaded saffron pollen microcapsules was also evaluated. According to the TGA results, SP enhanced the oxidative stability of SO compared to TBHQ. In contrast, its thermal stability was significantly lower than that of TBHQ and Ru. Based on the results of the mass increase in TGA, the antioxidant effect of SP was significantly higher than Ru. These prove that SP can function as a natural antioxidant system in edible oil.

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Phytochemical and pharmacological profile ofCrocus sativusL. by-products found in Kashmir

Cited by 10 publications

References 24 publications

Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Bioactive Components and Biological Activities of Crocus sativus L. Byproducts: A Comprehensive Review

Assessment of the Influence of Saffron Pollen and Saffron Pollen/Rutin Microcapsules on Thermal and Oxidative Stability of Edible Oil: Thermogravimetric Study

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