Determination of Antioxidant Properties of Six By-Products of Crocus sativus L. (Saffron) Plant Products

• DOI: 10.1007/s12649-017-9851-y
• Publication Date: 2017-03-11T15:37:11Z
• Authors: Iliass Lahmass; Sabir Ouahhoud; Mohammed Elmansuri; Assia Sabouni; Mohammed Elyoubi; Redouane Benabbas; Mohammed Choukri; Ennouamane Saalaoui
• Keywords: 0303 health sciences; 03 medical and health sciences; 12. Responsible consumption

Crocus sativus L. is one of the spices believed to possess antioxidant activities. The stigma of saffron has been widely used as spice for culinary purposes, food colorant and medicinal plant. In this research, we evaluate and compare the antioxidant properties of ethanolic extracts of six different by-products of Crocus sativus plant including dry leaves, green leaves, corms, tunics, spaths and stigmas. The antioxidant activity was evaluated using in vitro assays such as total antioxidant capacity, DPPH free radical, Scavenging of H2O2, FRAP and β-carotene bleaching assay. The results showed that all extracts possess antioxidant properties and scavenging activities. Extract from stigmas revealed lower activity than that of other by-products, corms extract showed the highest level of free radical-scavenging activity. Spaths extract showed the strangest protection from β-carotene bleaching between all extracts. Therefore, all by-products produced from the harvesting of saffron stigma could be applied as a natural antioxidant source for biological activities.