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Ali A, Yu L, Kousar S, Khalid W, Maqbool Z, Aziz A, Arshad MS, Aadil RM, Trif M, Riaz S, Shaukat H, Manzoor MF, Qin H. Crocin: Functional characteristics, extraction, food applications and efficacy against brain related disorders. Front Nutr 2022; 9:1009807. [PMID: 36583211 PMCID: PMC9792498 DOI: 10.3389/fnut.2022.1009807] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Accepted: 11/21/2022] [Indexed: 12/15/2022] Open
Abstract
Crocin is a bioactive compound that naturally occurs in some medicinal plants, especially saffron and gardenia fruit. Different conventional and novel methods are used for its extraction. Due to some control conditions, recent methods such as ultrasonic extraction, supercritical fluid extraction, enzyme-associated extraction, microwave extraction, and pulsed electric field extraction are widely used because these methods give more yield and efficiency. Crocin is incorporated into different food products to make functional foods. However, it can also aid in the stability of food products. Due to its ability to protect against brain diseases, the demand for crocin has been rising in the pharmaceutical industry. It also contain antioxidant, anti-inflammatory, anticancer and antidepressant qualities. This review aims to describe crocin and its role in developing functional food, extraction, and bioavailability in various brain-related diseases. The results of the literature strongly support the importance of crocin against various diseases and its use in making different functional foods.
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Affiliation(s)
- Anwar Ali
- Xiangya School of Public Health, Central South University, Changsha, China
| | - Liang Yu
- Department of Research and Development Office, Hunan First Normal University, Changsha, China,*Correspondence: Liang Yu
| | - Safura Kousar
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Afifa Aziz
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering, Syke, Germany
| | - Sakhawat Riaz
- Department of Home Economics, Government College University, Faisalabad, Pakistan,Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | - Horia Shaukat
- Xiangya School of Public Health, Central South University, Changsha, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China,School of Food Science and Engineering, South China University of Technology, Guangzhou, China,Muhammad Faisal Manzoor
| | - Hong Qin
- Xiangya School of Public Health, Central South University, Changsha, China,Hong Qin
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Avila-Sosa R, Nevárez-Moorillón GV, Ochoa-Velasco CE, Navarro-Cruz AR, Hernández-Carranza P, Cid-Pérez TS. Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality. Foods 2022. [PMCID: PMC9601577 DOI: 10.3390/foods11203245] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This review aims to evaluate the state of saffron’s main bioactive compounds and their relationship with its commercial quality. Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It owes its sensory and functional properties mainly to the presence of its carotenoid derivatives, synthesized throughout flowering and also during the whole production process. These compounds include crocin, crocetin, picrocrocin, and safranal, which are bioactive metabolites. Saffron’s commercial value is determined according to the ISO/TS3632 standard that determines their main apocatotenoids. Other techniques such as chromatography (gas and liquid) are used to detect the apocarotenoids. This, together with the determination of spectral fingerprinting or chemo typing are essential for saffron identification. The determination of the specific chemical markers coupled with chemometric methods favors the discrimination of adulterated samples, possible plants, or adulterating compounds and even the concentrations at which these are obtained. Chemical characterization and concentration of various compounds could be affected by saffron’s geographical origin and harvest/postharvest characteristics. The large number of chemical compounds found in the by-products (flower parts) of saffron (catechin, quercetin, delphinidin, etc.) make it an interesting aromatic spice as a colorant, antioxidant, and source of phytochemicals, which can also bring additional economic value to the most expensive aromatic species in the world.
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Affiliation(s)
- Raul Avila-Sosa
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, Puebla 72420, Mexico
| | | | - Carlos Enrique Ochoa-Velasco
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, Puebla 72420, Mexico
| | - Addí Rhode Navarro-Cruz
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, Puebla 72420, Mexico
| | - Paola Hernández-Carranza
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, Puebla 72420, Mexico
| | - Teresa Soledad Cid-Pérez
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, Puebla 72420, Mexico
- Correspondence:
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Najafi Z, Bildik F, Şahin-Yeşilçubuk N, Altay F. Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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