Characterization of Carotenoids Content and Composition of Saffron from Different Localities
PDF

Keywords

Active pharmaceutical ingredients, carotenoid, Saffron, natural pigment.

How to Cite

Rashidi Othman, Farah Ayuni Mohd Hatta, NorazianMohd.Hassan , & Suhair Kamoona. (2020). Characterization of Carotenoids Content and Composition of Saffron from Different Localities . Journal of Pharmacy and Nutrition Sciences, 10(1), 34–40. https://doi.org/10.29169/1927-5951.2020.10.01.6

Abstract

The most essential carotenoids for humans are found in plants that are normally yellow, orange, and red coloured pigments. They are typically and mostly lipophilic in nature, but some unique plant species may yield water-soluble carotenoids. Saffron or Crocus sativus contains hydrophilic carotenoids named crocin. Thus, this paper will describe the extraction and characterization of hydrophilic and lipophilic carotenoids (colour properties) obtained from saffrons of different geographical origins. They are specifically the Iranian, Turkish, and Kashmiri saffron respectively. Maceration techniques have been employed to extract the targeted compounds, whereas the characterization of the compounds has been analysed using HPLC. The extraction and characterization of carotenoids in saffron from different geographical origins found that the amount of crocin content was substantially higher in Iranian saffron, which was 11414.67 ± 516.34 µg/g DW followed by Turkish and Kashmiri saffron. Lipohilic carotenoids (i.e. crocetin, β-carotene, and zeaxanthin) were detectable in Iranian and Turkish saffron but absent in Kashmiri saffron. Similarly, the highest amount of crocetin content was found in Iranian saffron at 1054.73 ± 50.31 µg/g DW, while the highest amount of β-carotene and zeaxanthin was found in Turkish saffron at 512.92 ± 79.98 µg/g DW and 252.04 ± 60.34 µg/g DW, respectively. There was a marked difference in carotenoid composition sourced from different localities. Various environmental factors like climatic conditions, agricultural practices, stigma separation, and storing and drying processes may play an important role to explain such difference.

https://doi.org/10.29169/1927-5951.2020.10.01.6
PDF

References

Mezzomo N, Ferreira SRS. Carotenoids functionality, sources, and processing by supercritical technology?: A review. J Chem 2016; 1-17. https://doi.org/10.1155/2016/3164312

Polyakov NE, Leshina TV, Meteleva ES, Dushkin AV, Konovalova TA, Kispert LD. Water-soluble complexes of carotenoids with Arabinogalactan. J Phys Chem B 2009; 113: 275-282. https://doi.org/10.1021/jp805531q

Rodriguez-Amaya DB, Rodriguez EB, Amaya-Farfan J. Advances in food carotenoid research: chemical and technological aspects, implications in human health. Ma1 J Nutr 2006; 12(1): 101-121.

Fortes C. Carotenoids in cancer prevention. In: Baer-Dubowska W, Bartoszek A, Malejka-Giganti D, editors. Carcinogenic and anticarcinogenic food components. United States of America: CRC Press 2006; p. 283-302.

Rivera S, Vilaró F, Canela R. Determination of carotenoids by liquid chromatography/mass spectrometry: Effect of several dopants. Anal Bioanal Chem 2011; 400(5): 1339-1346. https://doi.org/10.1007/s00216-011-4825-6

Rodriguez-Amaya DB. A guide to carotenoid analysis in foods. Washington, DC, USA: OMNI Research; 2001.

Ushakumari UN, Ramanujan R. Astaxanthin from shrimp shell waste. Int J Pharm Chem Res 2012; 1(3): 1-6.

Santos DT, Albuquerque CLC, Meireles MAA. Antioxidant dye and pigment extraction using a homemade pressurized solvent extraction system. Procedia Food Sci 2011; 1: 1581-1588. https://doi.org/10.1016/j.profoo.2011.09.234

Arvayo-Enríquez H, Mondaca-Fernández I, Gortáres-Moroyoqui P, Lopez-Cervantes J, Rodríguez-Ramírez R. Carotenoids extraction and quantification: a review. Anal Methods 2013; 5(12): 2916-2924. https://doi.org/10.1039/c3ay26295b

Othman R. Biochemistry and genetics of carotenoid composition in potato tubers. Lincoln University; 2009.

Manzi F, Flood V, Webb K, Mitchell P. The intake of carotenoids in an older Australian population: the Blue Mountains Eye Study, Public Health Nutr 2002; 5: 347. https://doi.org/10.1079/PHN2002258

McWilliams A. BCC research report overview the: The global market carotenoids. 2018.

Licón C, Carmona M, Llorens S, Berruga MI, Alonso GL. Potential healthy effects of saffron spice (Crocus sativus L . stigmas) consumption. Funct Plant Sci Biotechnol 2010; 4 (Special Issue 2): 64-73.

Taha RM, Anuar N, Khan A, Nowrouzi B, Abdullah S, Mohajer S. First novel attempt of saffron (Crocus Sativus L.) cultivation (in vivo and in vitro) in Malaysia for mass propagation. In: ISER 21st International Conference; Taipei, Taiwan; 2016: p. 17.

Sánchez AM, Winterhalter P. Carotenoid cleavage products in saffron (Crocus sativus L). In: ACS Symposium Series vol. 1134; Washington, DC, USA: American Chemical Society; 2013: p. 45-63. https://doi.org/10.1021/bk-2013-1134.ch005

Nordiyanah A, Taha RM, Noraini M, Sadegh M, Musa SANC, Zul Hazrin ZA. Correlation of colour, antioxidant capacity and phytochemical diversity of imported by principal components analysis. Pigm Resin Technol 2017; 46(2): 107-114. https://doi.org/10.1108/PRT-09-2015-0091

Jinous A, Elahe D-M, Arash M, Rezvan M, Mojdeh H. In-vitro evaluation of Crocus sativus L . petals and stamens as natural antibacterial agents against food-borne bacterial strains. Iran J Pharm Sci 2013; 9(4): 69-82.

Carmona M, Zalacain A, Pardo JE, López E, Alvarruiz A, Alonso GL. Influence of different drying and aging conditions on saffron constituents. J Agric Food Chem 2005; 53(10): 3974-3979. https://doi.org/10.1021/jf0404748

Ghorbani M. The Efficiency of saffron’s marketing channel in Iran. World Appl Sci J 2008; 4(4): 523-527.

Hosseinzadeh H, Modaghegh M. Saffari Z. Crocus sativus L. (saffron) extract and its active constituents (crocin and safranal) on ischemia-reperfusion in rat skeletal muscle. Evid Based Complement Alternat Med; 2007; 9(3): 343-350. https://doi.org/10.1093/ecam/nem125

Urrutia EC, Riverón-Negrete L, Abdullaev F, Del-Angel DS, Martínez NLH, Cruz MEG, Cruz VDP, Silvia-Adaya D, González-Cortés C, Santamaría A. Saffron extract ameliorates oxidative damage and mitochondrial dysfunction in the rat brain. Acta Hortic 2007; 739: 359-366. https://doi.org/10.17660/ActaHortic.2007.739.47

Delgado-Vargas F, Paredes-López O. Natural colorants for food and nutraceutical uses. Boca Raton, Florida: CRC Press; 2003. https://doi.org/10.1201/9781420031713

Aberoumand A. A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry. World J Dairy Food Sci 2011; 6(1): 71-78.

Ahmad WA, Wan Ahmad WY, Zakaria ZA. Yusof NZ. Application of bacterial pigments as colorant: The Malaysian perspective, Malaysia: Springer; 2012. https://doi.org/10.1007/978-3-642-24520-6

Lic?n CC, Carmona M, Rubio R, Molina A, Berruga MI. Preliminary study of saffron (Crocus sativus L. stigmas) color extraction in a dairy matrix. Dyes Pigm 2012; 92(3): 1355-1360. https://doi.org/10.1016/j.dyepig.2011.09.022

Liakopoulou-Kyriakides M, Tsatsaroni E, Laderos P, Georgiadou K. Dyeing of cotton and wool fibres with pigments from Crocus sativus-Effect of enzymatic treatment. Dyes Pigm 1998; 36(3): 215-221. https://doi.org/10.1016/S0143-7208(97)00013-2

Vickackaite V, Romani A, Pannacci D, Favaro G. Photochemical and thermal degradation of a naturally occurring dye used in artistic painting. A chromatographic, spectrophotometric and fluorimetric study on saffron. Int J Photoenergy 2004; 6: 175-183. https://doi.org/10.1155/S1110662X04000224

Tsimidou M, Biliaderis CG. Kinetic studies of saffron (Crocus sativus L.) quality deterioration. J Agric Food Chem 1997; 45(8): 2890-2898. https://doi.org/10.1021/jf970076n

Mohajeri SA, Hosseinzadeh H, Keyhanfar F. Aghamohammadian J. Extraction of crocin from saffron (Crocus sativus) using molecularly imprinted polymer solid-phase extraction. J Sep Sci 2010; 33(15): 2302-2309. https://doi.org/10.1002/jssc.201000183

Sánchez AM, Carmona M, Ordoudi SA, Tsimidou MZ, Alonso GL. Kinetics of individual crocetin ester degradation in aqueous extracts of saffron (Crocus sativus L.) upon thermal treatment in the dark. J Agric Food Chem 2008; 56(5): 1627-1637. https://doi.org/10.1021/jf0730993

Timberlake CF, Henry BS. Plant pigments as natural food colours. Endeavour 1986; 10(1): 31-36. https://doi.org/10.1016/0160-9327(86)90048-7

National Center for Biotechnology Information [Internet

Tsatsaroni E, Eleftheriadis I. Comparative study of dyeing properties of two yellow natural pigments-Effect of enzymes and proteins. Dyes Pigm 1998; 37(4): 307-315. https://doi.org/10.1016/S0143-7208(97)00069-7

Radzali SA, Masturah M, Baharin BS, Rashidi O, Rahman RA. Optimisation of supercritical fluid extraction of astaxanthin from Penaeus monodon waste using ethanol-modified carbon dioxide. J Eng Sci Technol 2016; 11(5): 722-736.

Butnariu M, Rodino S, Petrache P, Negoescu C, Butu M. Determination and quantification of maize zeaxanthin. Dig J Nanomater Bios 2014; 9(2): 745-755.

Amiri Aghdaie SF. Investigating effective factors on Iran’s pistachio exportation. Int J Mark Stud 2009; 1(2): 35-40. https://doi.org/10.5539/ijms.v1n2p35

Lech K, Witowska-jarosz J, Jarosz M. Saffron yellow: characterization of carotenoids by high performance liquid chromatography with electrospray mass spectrometric detection. J Mass Spectrom 2009; 2009(May): 1661-1667. https://doi.org/10.1002/jms.1631

Castillo R, Fernández JA, Gómez-Gómez L. Implications of carotenoid biosynthetic genes in apocarotenoid formation during the stigma development of Crocus sativus and its closer relatives. Plant Physiol 2005; 139(2): 674-689. https://doi.org/10.1104/pp.105.067827

Pfander H, Schurtenberger H. Biosynthesis of C20-carotenoids in Crocus sativus. Phytochem 1982; 21(5): 1039-1042. https://doi.org/10.1016/S0031-9422(00)82412-7

Sánchez AM, Maggi L, Carmona M, Alonso GL. Authentication of saffron spice (Crocus sativus L.). In: ACS Symposium Series vol. 1081; Washington, DC, USA: American Chemical Society; 2011: p. 309-331. https://doi.org/10.1021/bk-2011-1081.ch022

Heidarbeigi K, Mohtasebi SS, Foroughirad A, Ghasemi-Varnamkhasti M, Rafiee S, Rezaei K. Detection of adulteration in saffron samples using electronic nose. Int J Food Prop 2015; 18(7): 1391-1401. https://doi.org/10.1080/10942912.2014.915850

Priscila DCC, Carmona M, Maggi L, Kanakis CD, Anastasaki EG, Tarantilis PA, … Alonso GL. Picrocrocin content and quality categories in different (345) worldwide samples of saffron (Crocus sativus L.). J Agric Food Chem 2010; 58(2): 1305-1312. https://doi.org/10.1021/jf903336t

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2020 Rashidi Othman , Farah Ayuni Mohd Hatta , Norazian Mohd. Hassan  , Suhair Kamoona