Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review

被引：151

作者：

Rahaiee, Somayeh ^{[1
]}

Moini, Sohrab ^{[1
]}

Hashemi, Maryam ^{[2
]}

Shojaosadati, Seyed Abbas ^{[3
]}

机构：

[1] Univ Tehran, Fac Agr Engn & Technol, Dept Food Sci Engn & Technol, Karaj 3158777871, Iran

[2] ABRII, Dept Microbial Biotechnol & Biosafety, Karaj, Iran

[3] Tarbiat Modares Univ, Dept Chem Engn, Biotechnol Grp, Tehran 82883803, Iran

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 04期

关键词：

Saffron; Antioxidant activity; Bioactive compounds; Saffron extracts; RADICAL SCAVENGING ACTIVITY; GARDENIA-JASMINOIDES ELLIS; ACTIVE CONSTITUENT; STIGMAS EXTRACT; IN-VITRO; CROCETIN; CELLS; CHEMOPREVENTION; CAROTENOIDS; STABILITY;

D O I：

10.1007/s13197-013-1238-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1881 / 1888

页数：8

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