Volume 13, Issue 2 (2010)
mjms 2010, 13(2): 63-71 |
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Hoshyar R, Bathaie S Z, Etemadikia B. Quantitative and comparative analysis of major metabolites (crocin, picrocrocin and safranal) in different packages of Iranian saffron by HPLC. mjms 2010; 13 (2) :63-71
URL: http://mjms.modares.ac.ir/article-30-1974-en.html
URL: http://mjms.modares.ac.ir/article-30-1974-en.html
1- Ph.D. Student, Department of Clinical Biochemistry, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
2- Associate Professor, Department of Clinical Biochemistry, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
3- B.Sc., Department of Clinical Biochemistry, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
2- Associate Professor, Department of Clinical Biochemistry, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
3- B.Sc., Department of Clinical Biochemistry, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
Abstract: (15833 Views)
Objective: Saffron is the dried stigmas of Crocus sativus L. which has various therapeutic properties in addition to its use as a spice. More than 80% of the world present production of saffron which is about 190 tons is produced in Iran. To compare the quality of saffron' from different parts of the world, researcher used one sample from each country. Since cultivation of saffron is done in different geographical areas of Iran, it seems that the results of these studies, using only one sample of Iranian saffron, are not consistent with the scientific and statistical rules. More over the results of therapeutical studies using saffron extracts from different sources with different concentrations of effective elements would not give reproducible results. As an affirmative reason, here we compared the saffron’s important components, crocin, picrocrocin and safranal, from different packages produced by some companies.
Materials and Methods: Five certified saffron packages, prepared by different companies named: Ehteshamiyeh, Tarvand, Abbaszadeh, Sabagh and Novin-Saffron were analyzed using HPLC with an UV/Vis detector. To avoid the conflict of inerest, these samples were randomly labeled as 1 to 5.
Results: Results indicated that all of the samples contained these ingredients at the standard levels, but the highest level of crocin as a carotenoid was seen in the sample 3, and sample 1 and 2 contained the highest concentrations of monoterpene aldehydes, picrocrocin and safranal, respectively.
Conclusion: According to the obtained results and the vast area under the saffron cultivation with various climates, it is confirmed that one sample of saffron is not a measure of all of the Iranian saffron. Our research is continuing.
Received: 2010/01/16 | Accepted: 2010/05/12
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