FACTORS AFFECTING ACTIVE CONSTITUENTS OF SAFFRON (CROCUS SATIVUS L.)

Arapcheska, Mila and Tuteska, Jovanka (2020) FACTORS AFFECTING ACTIVE CONSTITUENTS OF SAFFRON (CROCUS SATIVUS L.). Current Trends in Natural Sciences, 9 (17). pp. 289-295. ISSN 2284-953X

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Abstract

Saffron (Crocus sativus L) is a plant with high economical and medicinal value. Тhe dried and dark-red stigmas of
flowers of Crocus sativus L., is the most expensive spice in the world. Saffron is used mainly as a spice for flavouring and coloring of food, but also numerous pharmacological studies have indicated its therapeutic potential including antioxidant, anticancer, antiischemic, hypolipidemic, antitussive, antidepressive, sedative and antiinflammatory effects. Saffron contains more than 150 volatiles and aroma-yielding compounds, and many non-volatile active components (such as: zeaxanthin, lycopene, and various α- and β-carotenes). Three main pharmacologically active metabolites: crocins; picrocrocin and safranal are responsible for the colour, taste and aroma of saffron. The quantities of secondary metabolites are influenced by many factors. Agronomic and environmental factors can affect the morphological and anatomical features of the plants as well as quantity of secondary metabolites. However, the most considerable influence on chemical composition of saffron has a post-harvest processing. The dehydration treatment necessary to convert Crocus sativus L. stigmas into saffron spice is one of the most important factors. Different treatments used for draying stigma have different impact on secondary metabolite contents, and they determine stability, quality, and economical value of the saffron.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Natural sciences > Biological sciences
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Mila Arapceska
Date Deposited:	08 Mar 2021 21:11
Last Modified:	08 Mar 2021 21:11
URI:	https://eprints.uklo.edu.mk/id/eprint/6304

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