A new molecularly imprinted polymer for extraction of crocin from saffron stigmas was prepared using gentiobiose (a glycoside moiety in crocin structure) as a template. Crocin binding to gentiobiose imprinted polymer (Gent-MIP) was studied in comparison with a blank nonimprinted polymer in aqueous media. Affinity of the Gent-MIP for the crocin was more than the nonimprinted polymer at all conce...

Tissue culture is useful method for large scale production of healthy corms and also avenues for creating variability through in vitro use of mutagens and polyploidizing agents. Induction of callus and subsequent regeneration of plants is suggested as possible means of introducing new variation. In vitro micropopagation for product formation its utility is increasing the amount of crocin, picro...

To inquire about the possibility of durable valorization saffron, this review highlights different techniques in vitro culture and varietal creation specie. Then, a reveal main component saffron with some pharmacological activities that make product serious therapeutic hope. Saffron (Crocus sativus L.) is sterile triploid geophyte propagated by corms. respond to increasing global demand for it ...

Saffron (Crocus sativus L.) is a light purple flower with reddish colored stigma. It is one of the most expensive spices with a range of quality in its color and aroma. A few key countries involved in saffron commercialization are Spain, Iran, Greece, Morocco, India and China. The main chemical constituents found in saffron are safranal, picrocrocin, crocetin and its glycoside, crocins. These c...

Saffron consists of bioactive compounds with health-promoting properties and is mainly used in medicine, flavoring coloring. In this study, we aimed to investigate the effect extraction methods on antioxidant activity saffron (Crocus sativus L.) extracts (SE) evaluate performance SE vegetable oils. stigmas were extracted water, ethanol, methanol, their combinations using maceration (ME), ultras...

Saffron is the world’s most coveted spicy plant that has medicinal value. Currently, due to diverse types of difficulties in growing this outdoor, tendency produce it indoor been increased. Optimized conditions for saffron plants not fully determined so far. This study was conducted investigate interactive effects two growth regulators (PGRs), including gibberellic acid (GA3) and γ-aminobutyric...

The accumulation of three major carotenoid derivatives-crocetin glycosides, picrocrocin, and safranal-is in large part responsible for the color, bitter taste, and aroma of saffron, which is obtained from the dried styles of Crocus. We have identified and functionally characterized the Crocus zeaxanthin 7,8(7',8')-cleavage dioxygenase gene (CsZCD), which codes for a chromoplast enzyme that init...

Saffron, the dried red-orange stigmas of Crocus sativus L, has been known as a flavoring agent, food coloring and traditional herbal medicine. Pharmacological effects of saffron are mainly attributed to crocin, crocetin, picrocrocin and safranal. These components especially crocin, have significant effects including antidepressant and anticonvulsant, analgesic, anti-cancer and other therapeutic...

Saffron or Crocus sativus L. (C. sativus) has been widely used as a medicinal plant to promote human health, especially in Asia. The main components of saffron are crocin, picrocrocin and safranal. The median lethal doses (LD50) of C. sativus are 200 mg/ml and 20.7 g/kg in vitro and in animal studies, respectively. Saffron has been suggested to be effective in the treatment of a wide range of d...

Crocus sativus stigmas are the source of the saffron spice and accumulate the apocarotenoids crocetin, crocins, picrocrocin, and safranal, responsible for its color, taste, and aroma. Through deep transcriptome sequencing, we identified a novel dioxygenase, carotenoid cleavage dioxygenase 2 (CCD2), expressed early during stigma development and closely related to, but distinct from, the CCD1 dio...