02. The effects of storage and cultivation condition on crocin content of dried stigma in Saffron (Crocus sativus L.)
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Abstract
Saffron (Crocus sativus L.) is known as one of the earliest cultivated plants. This plant is used in food, cosmetics, dying and pharmaceutical uses. Saffron stigma contains rare water-soluble carotenoids including the major one known as crocin. These compounds have a high value as a culinary spice and are used for their flavoring and coloring properties. They are subject of ongoing scientific research for their protenoids like effects on human health due to their high antioxidant characteristic. The study aimed to find the effects of cultivation condition and storage on crocin content of dried stigma in saffron. This study was carried out at the Forests and Rangelands Research Institute, Tehran. Samples were collected during November 2006 from two (Tehran and Alborz) provinces. They were dried in the shade. Dried stigma of saffron were kept for 20 months under three conditions: 1. light (at the room temperature), darkness (at the room temperature) and at 4°C in the refrigerator. They were kept (dried stigma of saffron) for 20 months in three conditions: light, darkness and at 4°C in the refrigerator. Samples were analyzed during November 2008 by High- Performance Liquid Chromatography (HPLC). The results showed that the crocin content from Alborz province in light, dark and refrigerated conditions were 290 ppm., 410 ppm. and 300 ppm. respectively. Similarly, the samples from Tehran province showed that their crocin content varied showing 300 ppm., 300 ppm. and 280 ppm. crocin under light, dark and refrigerated conditions respectively. It is concluded that the dried saffron stigmas could be best preserved under dark conditions.
Key words : Crocus sativus L, Crocin, HPLC, Storage condition