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Benkerroum A, Oubella K, Zini S, Boussif K, Mouhanni H, Achemchem F. Stigmas and Petals of Crocus sativus L. (Taliouine, Morocco): Comparative Evaluation of Their Phenolic Compounds, Antioxidant, and Antibacterial Activities. ScientificWorldJournal 2024; 2024:6676404. [PMID: 38808159 PMCID: PMC11132812 DOI: 10.1155/2024/6676404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 04/06/2024] [Accepted: 05/04/2024] [Indexed: 05/30/2024] Open
Abstract
The dried stigmas of Crocus sativus L. produce saffron, a precious spice used for its culinary and medicinal properties since ancient times, while its petals are considered the main by-product of saffron production. The present study aimed to comparatively evaluate the phenolic content, antioxidant capacity, and antibacterial activity of methanolic extracts of stigmas and petals of Crocus sativus L. from Taliouine. The polyphenol content was measured using the Folin-Ciocalteu method, the antioxidant activity was determined using the DPPH free radical scavenging method, and the well-diffusion method was used to assess antibacterial activity against seven pathogenic bacterial strains (Bacillus subtilis, Escherichia coli, Listeria monocytogenes, Proteus vulgaris, Pseudomonas aeruginosa, Salmonella enterica, and Staphylococcus aureus). Furthermore, the minimum inhibitory concentration (MIC) of the extracts was determined using the microdilution broth test. Our findings revealed that stigmas and petals contained phenolic compounds at the rate of 56.11 ± 4.70 and 64.73 ± 3.42 mg GAE/g, as well as DPPH radical scavenging capacity with IC50 of 1700 µg/ml and 430 µg/ml, respectively. Petal extract showed more effective antibacterial activity, with inhibition diameters ranging from 10.66 ± 0.57 to 22.00 ± 1.00 mm and MIC values ranging from 2.81 to 5.62 mg/ml, compared to the stigma extract, which displayed inhibition diameters from 10.00 ± 0.00 to 18.67 ± 0.76 mm and MIC from 2.81 to 11.25 mg/ml, against five of the seven bacterial strains tested, including S. aureus, E. coli, P. vulgaris, P. aeruginosa, and S. enterica. Statistical analyses were performed to determine the significance of these results. Thus, stigmas and petals of Crocus sativus L. might serve as a suitable source of natural antioxidant and antimicrobial agents for application in the food and pharmaceutical industries.
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Affiliation(s)
- Asmaa Benkerroum
- Research Team Materials, Mechanical and Civil Engineering, National School of Applied Sciences, University Ibn Zohr, Agadir, Morocco
| | - Khadija Oubella
- Research Team Materials, Mechanical and Civil Engineering, National School of Applied Sciences, University Ibn Zohr, Agadir, Morocco
| | - Soukaina Zini
- Research Team Materials, Mechanical and Civil Engineering, National School of Applied Sciences, University Ibn Zohr, Agadir, Morocco
| | - Kaoutar Boussif
- Bioprocess and Environment Team, LASIME Lab, Agadir Superior School of Technology, University Ibn Zohr, Agadir, Morocco
| | - Hind Mouhanni
- Research Team Materials, Mechanical and Civil Engineering, National School of Applied Sciences, University Ibn Zohr, Agadir, Morocco
| | - Fouad Achemchem
- Bioprocess and Environment Team, LASIME Lab, Agadir Superior School of Technology, University Ibn Zohr, Agadir, Morocco
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Wu Y, Gong Y, Sun J, Zhang Y, Luo Z, Nishanbaev SZ, Usmanov D, Song X, Zou L, Benito MJ. Bioactive Components and Biological Activities of Crocus sativus L. Byproducts: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19189-19206. [PMID: 37963243 DOI: 10.1021/acs.jafc.3c04494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
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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Affiliation(s)
- Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Yucui Gong
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Juan Sun
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Yao Zhang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Sabir Z Nishanbaev
- Institute of the Chemistry of Plant Substances, Academy of Sciences of the Republic of Uzbekistan, Tashkent 100170, Uzbekistan
| | - Durbek Usmanov
- Institute of the Chemistry of Plant Substances, Academy of Sciences of the Republic of Uzbekistan, Tashkent 100170, Uzbekistan
| | - Xinjie Song
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Ligen Zou
- Hangzhou Academy of Agricultural Sciences, Hangzhou, Zhejiang 310023, China
| | - María José Benito
- School of Agricultural Engineering, University of Extremadura, Badajoz 06007, Spain
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Ruggieri F, Maggi MA, Rossi M, Consonni R. Comprehensive Extraction and Chemical Characterization of Bioactive Compounds in Tepals of Crocus sativus L. Molecules 2023; 28:5976. [PMID: 37630227 PMCID: PMC10458886 DOI: 10.3390/molecules28165976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/02/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Crocus sativus L. is largely cultivated because it is the source of saffron, a well-appreciated and valued spice, not only for its culinary use but also because of its significant biological activities. Stigmas are the main product obtained from flowers, but in addition, tepals, largely considered a waste product, represent a big source of flavonoids and anthocyanins. This study aimed to delve into the phytochemical composition of saffron tepals and investigate whether the composition was influenced by the extraction technique while investigating the main analytical techniques most suitable for the characterization of tepal extracts. The research focuses on flavonoids, a class of secondary metabolites, and their health benefits, including antioxidant, anti-inflammatory, and anticancer properties. Flavonoids occur as aglycones and glycosides and are classified into various classes, such as flavones, flavonols, and flavanones. The most abundant flavonoids in tepals are kaempferol glycosides, followed by quercetin and isorhamnetin glycosides. Overall, this review provides valuable insights into the potential uses of tepals as a source of bioactive compounds and their applications in various fields, promoting a circular and sustainable economy in saffron cultivation and processing.
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Affiliation(s)
- Fabrizio Ruggieri
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (F.R.); (M.A.M.)
| | - Maria Anna Maggi
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (F.R.); (M.A.M.)
| | - Michela Rossi
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy; (F.R.); (M.A.M.)
| | - Roberto Consonni
- National Research Council, Institute of Chemical Sciences and Technologies “G. Natta” (SCITEC), Via Corti 12, 20133 Milan, Italy
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Aissa R, Ibourki M, Ait Bouzid H, Bijla L, Oubannin S, Sakar EH, Jadouali S, Hermansyah A, Goh KW, Ming LC, Bouyahya A, Gharby S. Phytochemistry, quality control and medicinal uses of Saffron ( Crocus sativus L.): an updated review. J Med Life 2023; 16:822-836. [PMID: 37675158 PMCID: PMC10478662 DOI: 10.25122/jml-2022-0353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 04/17/2023] [Indexed: 09/08/2023] Open
Abstract
Saffron, botanically known as Crocus sativus L., is renowned as the world's most expensive spice and has been utilized in various fields since ancient times. Extensive scientific research has been conducted on Crocus sativus (C. sativus), focusing on its phytochemical composition, diverse applications, and biological activities. C. sativus phytochemicals consist mainly of three compounds, namely crocin, picrocrocin, and safranal, which are responsible for most of its properties. Saffron is rich in bioactive compounds, more than 150 of which have been isolated. Owing to its unique composition and properties, saffron is used in various fields, such as the food industry, perfumery, cosmetics, pharmaceutics, and medicine. However, the high economic value of saffron makes it susceptible to adulteration and various fraudulent practices. To deal with this issue, a number of methods and techniques have been developed to authenticate and determine adulterants in saffron. This paper presents a bibliometric study of saffron based on the Web of Science database, analyzing 3,735 studies published between 2000 and 2021. The study also examined author participation and collaboration networks among countries. Production, transformation, chemical composition, methods of adulteration detection, uses, and health properties of saffron are also discussed.
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Affiliation(s)
- Rabha Aissa
- Department of Bio-Industrial Engineering & Environment, Bioprocesses and Environment Team, Superior School of Technology, Ibn Zohr University, Agadir, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology, and Health, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Simohamed Jadouali
- Laboratory of Biotechnology, Bioanalysis and Bioinformatics, Superior School of Technology, Sultan Moulay Slimane University, Khenifra, Morocco
| | - Andi Hermansyah
- Department of Pharmacy Practice, Faculty of Pharmacy, Universitas Airlangga, Surabaya, Indonesia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
| | - Long Chiau Ming
- Department of Pharmacy Practice, Faculty of Pharmacy, Universitas Airlangga, Surabaya, Indonesia
- School of Medical and Life Sciences, Sunway University, Sunway City, Malaysia
- PAPRSB Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | - Abdelhakim Bouyahya
- Department of Biology, Faculty of Sciences, Mohammed V University, Rabat, Morocco
| | - Said Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
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Belyagoubi-Benhammou N, Belyagoubi L, Loukidi B, Mir MA, Assadpour E, Boudghene-Stambouli M, Kharazmi MS, Jafari SM. Bioactivity and applications of saffron floral bio-residues (tepals): a natural by-product for the food, pharmaceutical, and cosmetic industries. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37051933 DOI: 10.1080/10408398.2023.2199434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/14/2023]
Abstract
Saffron "Crocus sativus" is a plant of the Iridaceae family. Its therapeutic virtues have been known since antiquity; it is used in traditional medicine and culinary preparations. It is also known for its use in cosmetics because of its beneficial pharmacological activities for human skin. In particular, saffron tepals are the main by-product of saffron processing; they contain several bioactive compounds such as mineral agents, anthocyanins, monoterpenoids, carotenoids, flavonoids, and flavonols (kaempferol). This review aims to describe the different properties of saffron flower tepals, including their botanical characteristics, phytochemical composition, biological activities, and cosmetology and perfumery uses.
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Affiliation(s)
- Nabila Belyagoubi-Benhammou
- Laboratory of Natural Products, Department of Biology, Faculty of Nature and Life Sciences, Earth and Universe Sciences, University Abou- Bekr Belkaïd, Tlemcen, Algeria
| | - Larbi Belyagoubi
- Laboratory of Natural Products, Department of Biology, Faculty of Nature and Life Sciences, Earth and Universe Sciences, University Abou- Bekr Belkaïd, Tlemcen, Algeria
| | - Bouchra Loukidi
- Physiopathology and Biochemically of Nutrition (PPABIONUT) Laboratory, Department of Biology, Faculty of Nature and Life Sciences, Earth and Universe Sciences, University Abou-Bekr Belkaïd, Tlemcen, Algeria
| | - Mudasir A Mir
- Division of Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mohammed Boudghene-Stambouli
- Laboratory of Natural Products, Department of Biology, Faculty of Nature and Life Sciences, Earth and Universe Sciences, University Abou- Bekr Belkaïd, Tlemcen, Algeria
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Ezati P, Khan A, Rhim JW, Roy S, Hassan ZU. Saffron: Perspectives and Sustainability for Active and Intelligent Food Packaging Applications. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02949-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kledecka A, Siejak P, Pratap-Singh A, Kowalczewski PŁ, Fathordoobady F, Jarzębski M, Smułek W. Extracts from Frangula alnus Mill. and Their Effects on Environmental and Probiotic Bacteria. PLANTS (BASEL, SWITZERLAND) 2022; 11:2719. [PMID: 36297744 PMCID: PMC9607076 DOI: 10.3390/plants11202719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 10/08/2022] [Accepted: 10/12/2022] [Indexed: 06/16/2023]
Abstract
The bark of Frangula alnus Mill (FAM), the so-called alder buckthorn, has been widely investigated for its medicinal properties, especially its laxative effects and the bioactive properties of the plant material extract. Still, there is no wider study devoted to its antibacterial properties. This is important in the context of its impact on probiotic gut bacteria. The aim of the research was to recognize the effect of FAM extract on bacterial cells, and to determine how the bioactive properties and composition of the extract are influenced by the type of solvent used for the extraction. To find the most suitable conditions for the FAM extraction, we used four solvent solutions with different polarities, including water, methanol, ethanol, and isopropanol. We assessed the quality and composition of the extracts with spectral analysis, using spectrophotometric (FTIR, UV-Vis) and chromatographic methods (GC-MS). Finally, we analyzed the extractant impact of the extracts on the selected bacterial cells. The results showed that the chemical diversity of the extracts increased with the increase in solvent polarity, in which the abundance of frangulin, the main bioactive compound in buckthorn bark, was confirmed. Pseudomonas fluorescens ATCC 17400 was particularly sensitive to the action of extracts, whereas other strains of the Pseudomonas genus showed practically no adverse effects. Ethanolic extracts had the strongest effect on most of the selected bacteria strains. We found that the probiotic Lactobacillus strain, which represents intestinal microflora, has no direct effect on probiotic microorganisms. The research shown FAM extracts can be safe for probiotic bacteria present in human gut microflora. Moreover, the study indicated that contact with the extracts may reduce the total permeability of the bacterial membranes. This opens up the possibility of using FAM extracts as a factor regulating transport into cells, which may be used to support the action of other bioactive substances.
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Affiliation(s)
- Agata Kledecka
- Institute of Chemical Technology and Engineering, Poznan University of Technology, 4 Berdychowo Str., 60-965 Poznań, Poland
| | - Przemysław Siejak
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego Str., 60-637 Poznań, Poland
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego Str., 60-637 Poznań, Poland
| | - Farahnaz Fathordoobady
- Food Nutrition and Health Program, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego Str., 60-637 Poznań, Poland
| | - Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, 4 Berdychowo Str., 60-965 Poznań, Poland
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