Journal of Food and Bioprocess Engineering

Antioxidant capacity and chemical composition of different parts of saffron flowers

Document Type : Original research

Authors

1 Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran

2 Department of Food safety and quality control, Research Institute of Food Science and Technology, Mashhad, Iran

3 Department of Chemistry, KCG College of Technology, Chennai, Tamil Nadu, India – 600097

Abstract

Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antioxidant capacity and chemical compositions of various parts of saffron. The IC50 for stigma, style, stamen, petal and corm was found to be 4.94 ± 0.25, 123.68 ± 8.52, 58.97 ± 3.63, 46.02 ± 2.89 and 720.49 ± 14.32 μg/mL, respectively. The ferric reducing antioxidant power assay for these parts of saffron flower was determined and the stigma of saffron has the highest (2.36 ± 0.15 g Fe+2/100 g sample) and the corm of saffron has the lowest value (0.03 ± 0.001 g Fe+2/100 g sample). The Folin-Ciocalteu method was used to estimate the total phenolic content and the highest amount was found in stigma (183.25 ± 16.42 g quercetin/100 g sample) and the lowest amount in style of saffron (3.72 ± 0.89 g quercetin/100 g sample) respectively. The stigma and stamen of saffron were found to have 597.67 ± 11.12 and 159.14 ± 5.03 μg/g sample of carotenoid content which is highest among the selected parts of saffron. The aim of this study was to provide information about all of the saffron flower parts.

Keywords

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Journal of Food and Bioprocess Engineering
Volume 4, Issue 1
June 2021
Pages 69-74