title: Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review.
abstract: Saffron (Crocus sativus L. stigma), the most valuable medicinal food product, belongs to the Iridaceae family which has been widely used as a coloring and flavoring agent. These properties are basically related to its crocins, picrocrocin and safranal contents which have all demonstrated health promoting properties. The present review article highlights the phytochemical constituents (phenolic and flavonoid compounds, degraded carotenoid compounds crocins and crocetin) that are important in antioxidant activity of saffron extracts. However, the synergistic effect of all the bioactive components presence in saffron gave a significant antioxidant activity similar to vegetables rich in carotenoids. Our study provides an updated overview focused on the antioxidant activity of saffron related to its bioactive compounds to design the different functional products in food, medicine and cosmetic industries.
authors.affiliation: Department of Food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.
authors.forename: Somayeh
authors.initials: S
authors.lastname: Rahaiee
authors.affiliation: Department of Food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.
authors.forename: Sohrab
authors.initials: S
authors.lastname: Moini
authors.affiliation: Department of Microbial Biotechnology and Biosafety, Agricultural Biotechnology Research Institute of Iran (ABRII), Karaj, Iran.
authors.forename: Maryam
authors.initials: M
authors.lastname: Hashemi
authors.affiliation: Biotechnology Group, Department of Chemical Engineering, Tarbiat Modarres University, P.O. Box 14115-143, Tehran, 82883803 Iran.
authors.forename: Seyed Abbas
authors.initials: SA
authors.lastname: Shojaosadati
keywords: Antioxidant activity; Bioactive compounds; Saffron; Saffron extracts
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