Agarwal, Shri Gopal (Jammu, IN)
Thappa, Rajinder Kumar (Jammu, IN)
Agnihotri, Vijai Kant (Jammu, IN)
Suri, Om Prakash (Jammu, IN)
Qazi, Ghulam Nabi (Jammu, IN)

Abstract

The present invention relates to an efficient method for the extraction of high stability, superior quality, value added, standardized, ready-to-use saffron pigments and flavor concentrate, the process comprising steps of mixing saffron with one food-grade solvent or a combination of more than one food graded-solvents, macerating and agitating the mixture with continuance protection from light condition, centrifuging the macerated mixture to remove undesirable fibrous plant material, cooling the centrifuge immediately, lyophilizing the cooled centrifuge under reduced pressure to obtain crude material, isolating the concentrate by column chromatography, and obtaining brilliant orange color shining saffron pigments and flavor concentrate with recovery of about 95%, and use of the saffron pigments and flavor concentrate of range between 0.05 to 3% in food, pharmaceutical, and allied industries for flavor, and color.

Links

http://www.freepatentsonline.com/7070823.html

http://pdf.sumobrain.com/US7070823B2.pdfAWSAccessKeyId=AKIAIBOKHYOLP4MBMRGQ&Expires=1549756800&Signature=GLI90KNqZfwn%2FtTKZfpE%2FK98Xng%3D

A. S. M. Raja*1, P. K. Pareek1, D. B. Shakyawar1, Sarfaraz. A. Wani2, F. A. Nehvi2 and Asif H. Sofi2
1 Division of Textile Manufacture and Textile Chemistry, Central Sheep and Wool Research Institute,
Avikanagar, Rajasthan, India
2 Sher-e- Kashmir University of Agricultural Science and Technology of Kashmir, Srinagar, India

Abstract

After harvesting the stigma from saffron flower, the petal part of the flower, which is violet in colour, is thrown as a waste. Pashmina shawl is a very delicate material and requires mild chemical treatments for dyeing. In the present study, an attempt has been made to utilize the petal part of the saffron flower to extract dye for application on the Pashmina shawl. The saffron flower waste was dried and ground into powder form. The natural dye was extracted by aqueous method at boiling conditions. The extracts were then applied on Pashmina wool at two different pH namely pH 4-5 and pH 7-8 with and without the use of mordant. The results showed that saffron flower waste extracts was able to dye the Pashmina shawl satisfactorily with very good washing and light fastness properties. It is also proposed to give an alkaline detergent treatment after dyeing to avoid tone variation of dyed fabric. Saffron flower extract dyed fabric at acidic pH without mordant showed zone of inhibition for the growth against Staphylococcus aureus.

Keywords

Natural Dye, Saffron Flower, Mordanting, Pashmina, Dyeing, Antimicrobial

Links

https://www.researchgate.net/publication/267688391_Extraction_of_Natural_Dye_from_Saffron_Flower_Waste_and_its_Application_on_Pashmina_fabric

http://www.imedpub.com/articles/extraction-of-natural-dye-from-saffron-flower-waste-and-its-application-onpashmina-fabric.pdf

Mahdavee Khazaei , S. M. Jafari, , M. Ghorbani , A. Hemmati Kakhki, M. Sarfarazi

Abstract

Optimum extraction conditions of anthocyanins from petals of saffron (Crocus sativus) using acidified ethanol as the solvent were revealed. The investigated factors were solvent to sample ratio (20:1–80:1), ethanol concentration (%), extraction temperature (25–45 °C), and time (8–24 h). Response surface methodology with Box–Behnken design was applied to determine optimum processing conditions leading to maximum extraction efficiency (mg cyanindin-3-glucoside/l). Obtained coefficients of variance showed that the linear effect of temperature was more pronounced for extraction yield than three other variables at 5 % level. Optimum extraction conditions that maximize the extracted anthocyanins were found to be a ratio of solvents to sample 20 ml/g, ethanol concentration of 25.02 %, temperature 25.8 °C, and extraction time 24 h which gave 1609.11 mg/l anthocyanins. A quadratic regression equation describing the effects of independent process variables on anthocyanin extraction from saffron petals can be used for finding optimum conditions to achieve desired extraction yield in similar conditions.

Keywords

Saffron petal ,Conventional extraction, Anthocyanin ,Response surface methodology 

DOI:  10.1007/s12161-015-0375-4

links

http://eprints.goums.ac.ir/4540/

https://link.springer.com/article/10.1007/s12161-015-0375-4

http://eprints.goums.ac.ir/4540/1/Optimization_of_Anthocyanin_Extraction_from_Saffron.pdf

Munish Sharma , Sanjana Kaul, Manoj Kumar Dhar

Abstract

The dried stigmas of saffron constitute the world’s costliest spice. Saffron has many therapeutic applications due to the presence of apocarotenoids. The latter are synthesized at different stages of development, and the biosynthetic pathway involves several genes encoding different enzymes. In order to understand the differential expression of various genes of the pathway, eight distinct developmental stages (S1-early to S8-late) were identified. The corms were assorted into three groups (I, II, and III) based on corm weight. Expression profiles of 12 carotenoid/apocarotenoid genes were studied. The expression of all genes was minimum/least in groups I and II corms during bud development. Lowest expression of carotenogenic genes (CsPSY, CsPDS, CsZDS, CsCRTISO, CsLYC-β1, CsLYC-ε, CsBCH2, and CsNCED) was observed during early stages (S1–S3) of corm growth (dormant period). In group III corms, increased expression of apocarotenoid genes (CsZCO, CsCCD2, CsUGT, and CsALDH) was observed during S4 to S8 stages (reproductive period, floral differentiation). Besides, expression profiles of genes in apical and axillary buds were also examined. Of all the genes studied, apocarotenoid biosynthesis genes (CsBCH2, CsZCO, CsCCD2, CsALDH, and CsUGT) were found to be upregulated in apical bud than in the axillary bud. The results indicated that interaction of phytohormones and sugars, mother corm reserves and the influence of internal and external factors may be contributing to the growth of saffron corm/bud. The study has laid a foundation for further research on the molecular mechanisms underlying bud dormancy/growth in saffron.

Keywords

Apocarotenoids, Biosynthetic pathway ,Bud development, Crocus sativus Real-time PCR

Links

https://doi.org/10.1007/s00709-018-1296-z 

https://link.springer.com/article/10.1007%2Fs00709-018-1296-z

https://static-content.springer.com/esm/art%3A10.1007%2Fs00709-018-1296-z/MediaObjects/709_2018_1296_MOESM1_ESM.pdf

C.C.Licón^a , M.Carmona^b  , R.Rubio^a ,  A.Molina^a,  M.I.Berruga^a

^aDepartamento de Ciencia y Tecnología Agroforestal y Genética, ETSIA-IDR, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain

^bAlbacete Science and Technology Park, Campus Universitario, 02071 Albacete, Spain

Abstract

Saffron spice has been used for decades as an ingredient in many dairy products but changes in its coloring properties related to milk characteristics have not been paid appropriate attention. Saffron color was studied in ewes’ milk at different fat levels and saffron concentrations using tristimulus colorimetry. In order to evaluate saffron extraction, different temperatures and extraction times were tested. Color changes were demonstrated to be statistically significant when increasing the fat content in milk, as well as saffron concentration. The higher milk fat content, turned the extracts brighter and yellower, while less red and vivid, opposite to results obtained by increasing saffron concentration. Extraction time was not significant for color extraction. Milk extracts resulted slightly brighter and yellower when increasing temperature, probably due to crocetin esters degradation or isomerization from transto cis configuration. Temperatures between 37 and 70 °C are recommended to avoid structural changes in milk or saffron. Color changes could be due to interactions mediated by phospholipids between milk fat globules and crocetin esters, as well as minor saffron carotenoids.

Highlights

►Interactions between saffron spice coloring compounds and milk were studied.

► Extraction conditions were established for saffron color extraction in ewes’ milk.

► Besides crocetin esters, minor carotenoids in saffron could be interacting with fat globues.

► Saffron–milk interactions could be mediated by phospholipids and amphiphilic proteins.

Keywords

Ewes’ milk , Saffron spice, CIEL∗a∗b∗, CIEL∗C∗h, Crocetin esters , Milk composition

Links

https://doi.org/10.1016/j.dyepig.2011.09.022

https://www.sciencedirect.com/science/article/abs/pii/S0143720811002798?via%3Dihub

Kosar,B. Demirci,F. Goger,I. Kara&K.H.C. Baser

Abstract

Oven dried cut stigmas of Crocus sativus L. cultivated in Eskisehir and Safranbolu regions of Turkey were subjected to micro distillation to extract steam volatiles. They were then analysed by Gas Chromatography and Gas Chromatography/Mass Spectrometry, simultaneously. The colour compounds were extracted with 80% methanol and analysed by High Pressure Liquid Chromatography HPLC/DAD and HPLC/MS/MS. The activities of the extracts of saffron against 2,2ʹ-azinobis-3-ethylbenzothiazoline-6-sulphonic acid free radical (ABTS^●+) were investigated using on-line (HPLC-ABTS^●+) and off-line methods. Safranal (62.1 and 49.3%) and α-isophorone (10.0 and 16.3%) were found as the characteristic aromatic volatiles in the Eskisehir and Safranbolu samples, respectively. Crude saffron extracts showed high total antioxidant activity against ABTS^●+ radical.

Keywords

Crocus sativus, Essential oil, HPLC-ABTS^●+, HPTLC-ABTS^●+, LC/MS/MS, Saffron

Links

https://doi.org/10.1080/10942912.2017.1311341

https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1311341

Hossein Hosseinzadeh¹, Fahimeh Shamsaie², Soghra Mehri^2
1Pharmaceutical Research Center, Pharmacodynamy and Toxicology Department, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, I.R, Iran
² Pharmacodynamy and Toxicology Department, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, I.R, Iran

Abstract

The antioxidant activity of aqueous and ethanol extracts of saffron ( Crocus sativus L.) stigma and its constituents, crocin and safranal were evaluated using deoxyribose, erythrocyte membrane lipid peroxidation and liver microsomal non-enzymatic lipid peroxidation methods in vitro. The aqueous and ethanolic extracts in different concentrations (10, 100, 250, 500 and 1000 µg/ml), crocin and safranal at 0.1, 0.5, 1 and 2 mM were tested. Results showed that test compounds could diminish the extent of MDA generation in three methods (P 0.05). Crocin the main carotenoid in saffron extracts probably and relatively safranal may have an important role in antioxidant properties of the extracts.

Keywords

Antioxidant, Crocin, Crocus sativus, Lipid peroxidation, Saffron, Safranal

Links

https://scinapse.io/papers/1816249540

http://www.phcog.com/article.asp?issn=0973-1296;year=2009;volume=5;issue=20;spage=419;epage=424;aulast=Hosseinzadeh

Somayeh Rahaiee1 , Sohrab Moini 1, Maryam Hashemi 2, Seyed Abbas Shojaosadati2
1-Department of Food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.
2-Department of Microbial Biotechnology and Biosafety, Agricultural Biotechnology Research Institute of Iran (ABRII), Karaj, Iran.
3-Biotechnology Group, Department of Chemical Engineering, Tarbiat Modarres University, P.O. Box 14115-143, Tehran, 82883803 Iran.

Abstract

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

Keywords

Antioxidant activity; Bioactive compounds; Saffron; Saffron extracts

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URI: 10.1007/s13197-013-1238-x

https://link.springer.com/article/10.1007%2Fs13197-013-1238-x

https://app.dimensions.ai/details/publication/pub.1015366169

Boskabady MH1, Farkhondeh T1

1- Neurogenic Inflammation Research Centre and Department of Physiology, School of Medicine, Mashhad University of Medical Sciences, Mashhad, 9177948564, Iran

Abstract

Crocus sativus L. (C. sativus), commonly known as saffron, is used as a food additive, preservative, and medicinal herb. Traditionally, it has been used as an alternative treatment for different diseases. C. sativus’ medicinal effects are related to its major constituents like crocins, crocetin, and safranal. According to the literature, C. sativus and its constituents could be considered as an effective treatment for neurodegenerative disorders, coronary artery diseases, asthma, bronchitis, colds, fever, diabetes, and so on. Recently, numerous studies have reported such medicinal properties and found that the underlying mechanisms of action may be mediated by antioxidant, inflammatory, and immunomodulatory effects. C. sativus enhances the antioxidant capacity and acts as a free radical scavenger. As an antiinflammatory and immunomodulatory agent, it modulates inflammatory mediators, humoral immunity, and cell-mediated immunity responses. This review highlights in vitro and animal findings regarding antiinflammatory, antioxidant, and immunomodulatory effects of C. sativus and its constituents. Present review found that the C. sativus and its main constituents such as safranal, crocins, and crocetin could be effective against various diseases because of their antioxidant, anti-inflammation, and immunomodulatory effects.

Keywords

Crocus sativus; antiinflammatory; antioxidant; crocetin; crocins; immunomodulation; safranal

DOI: 10.1002/ptr.5622
https://onlinelibrary.wiley.com/doi/abs/10.1002/ptr.5622
https://www.researchgate.net/publication/301563636_Antiinflammatory_Antioxidant_and_Immunomodulatory_Effects_of_Crocus_sativus_L_and_its_Main_Constituents

Keywords

متابولیت ثانوی | کروسین | پیکروکروسین | زعفران | کلاله زعفران | ایران|

http://idochp2.irandoc.ac.ir/FManage/DelFutx?kno=30262&type=th

https://ganj-old.irandoc.ac.ir/articles/102611

Li N1, Lin G, Kwan YW, Min ZD
1- Department of Pharmacology, Faculty of Medicine, Chinese University of Hong Kong, Shatin, N.T., Hong Kong.

Abstract

A simple, sensitive and specific high-performance liquid chromatography-UV (HPLC-UV) method has been developed for the first time to simultaneously quantify the five major biologically active ingredients of saffron, namely crocin 1, crocin 2, crocin 3, crocin 4 and crocetin. Calibration curves were derived by spiking authentic compounds and internal standard, 13-cis-retinoic acid, into herbal samples prior to extraction. Extraction was conducted simply by stirring dried herb (20 mg) with 80% aqueous methanol (5 ml) at ambient temperature in the dark for 2 h. The HPLC assay was performed on a reversed-phase C18 column with linear gradient elution using methanol and 1% aqueous acetic acid. Calibrations were linear (r2 = 0.999) for all five analytes, with overall intra- and inter-day RSDs of less than 11%. The assay was successfully applied to the determination of four crocins and crocetin in three saffron samples and two Zhizi, another crocin-containing herb. Results indicate that the developed HPLC assay can be readily utilized as a quality control method for crocin-containing medicinal herbs.

Keyword

Saffron , Crocus sativus , Gardenia jasminoides ,crocetin , Crocins

DOI: https://doi.org/10.1016/S0021-9673(99)00600-7
https://www.sciencedirect.com/science/article/pii/S0021967399006007?via%3Dihub

https://www.sciencedirect.com/science/article/pii/S0021967399006007

پدید آور : زهرا آقائی . استاد راهنما : مهدی جعفری محمد قربانی خدایار همتی
پایان‌نامه: وزارت علوم، تحقیقات و فناوری – دانشگاه علوم کشاورزی و منابع طبیعی گرگان – دانشکده علوم کشاورزی – 1393 – [کارشناسی ارشد]

Keywords

خشکاندن ، زعفران ، کلاله ، جام گل ، تابش ، آنتوسیانین‌‌ها ، خشکاندن با هوای داغ ، مدل‌سازی ، شبکه عصبی ، جام گل

https://www.virascience.com/thesis/691752/
pdf : http://idochp2.irandoc.ac.ir/FManage/DelFutx?kno=320995&type=th

E.Akhondi, A.Kazemi ,V.Maghsoodi
Department of Chemical and Petroleum Engineering, Sharif University of Technology, Tehran, P.O. Box 11155-9465, Iran

Abstract

Department of Chemical and Petroleum Engineering, Sharif University of Technology, Tehran, P.O. Box 11155-9465, Iran
Abstract
The drying of saffron stigma was investigated in a laboratory infrared dryer. The effect of temperature on the drying rate of samples at various temperatures (60,70…110 °C) was studied. The drying time decreased with an increase in drying air temperature. The constant-rate period is absent from the drying curve. The drying of saffron occurred in the falling rate period. Four, thin-layer drying models, namely, Lewis, Handerson and Pabis, Page, and Midilli and Kucuk, were fitted to drying data. The performance of these models was investigated by comparing the determination of coefficient (R2) and Root Mean Square Error (RMSE) between the observed and predicted moisture ratios. Among these models, in each of six drying temperatures, the Midilli and Kucuk model gave the best results and showed good agreement with the experimental data obtained from the experiments, including the thin layer drying process. In all drying temperatures, the amounts of R2 were higher than 0.999, and the amounts of RMSE were less than 0.012. According to results, it can be said that the Midilli and Kucuk model adequately described the drying behavior of saffron stigmas at a controlled temperature range 60–110 °C in an infrared dryer.

Keywords

Saffron, Crocus sativus L, Infrared dryer , Thin layer
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DOI: https://doi.org/10.1016/j.scient.2011.08.014

https://www.sciencedirect.com/science/article/pii/S1026309811001647?via%3Dihub

Lage Mounira, Melai Bernardo, Cioni Pier Luigi, Flamini Guido, Gaboun Fatima, Bakhy Khadija, Zouahri Abdelmjid and Pistelli Luisa.

Abstract

The phytochemical composition of 19 saffron samples collected under different Moroccan environments is evaluated by Headspace Solid-Phase Micro-extraction coupled with gas chromatography–mass spectrometry. The aim is to categorize Moroccan saffron volatiles and to highlight the impact of the environment on the chemical composition of the spice. This is the first research conducted on Moroccan saffron volatiles according to their geographical origin. A total of 57 volatile components have been identified. Differences in compound proportion and composition among the accessions were observed. The main chemical classes of volatiles identified were monoterpene hydrocarbons (6 to 42%), oxygenated monoterpenes (3 to 29%) and non-terpene derivatives. Only 14 compounds were found in common to all the accessions. The most important, in decreasing proportions, are safranal, 1, 8-cineole, 4-keto-isophorone, isophorone and α-pinene. 70% of the accessions analyzed contain β-isophorone, an isomere of isophorone which is a criterion of saffron high quality. Other components are identified in very few accessions, in lower amount, e.g., rose oxide (26% of accessions), allo-ocimene (13%) and piperitone (4%). A difference in the volatiles composition has been noticed consequently to accessions origin and drying mode. The cluster analysis based on Jaccard similarity and complete link method has identified five groups, at 75% of similarity. This study highlights the impact of the environment on saffron volatiles composition when the drying is done naturally, and this could be used as chemical fingerprinting for the authenticity of the product, according to its origin.

Keywords

Crocus sativus L, spice, SPME-GC-MS, environment, drying mode, Jaccard Index.

DOI: .
http://www.essencejournal.com/pdf/2015/vol2issue4/PartA/2-1-14-258.pdf
http://www.essencejournal.com/vol2/issue4/2-1-14a.1.html

https://cuisinedocbox.com/Cuisine_Specific/68517574-Phytochemical-composition-of-moroccan-saffron-accessions-by-headspace-solid-phase-microextraction.html

A. V. Zareena, Prasad S. Variyar*, A. S. Gholap, and D. R. Bongirwar
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India

Abstract

Changes in aroma and coloring properties of saffron (Crocus sativus) after γ-irradiation at doses of 2.5 and 5 kGy (necessary for microbial decontamination) were investigated. The volatile essential oil constituents responsible for aroma of the spice were isolated by steam distillation and then subsequently analyzed by gas chromatography/mass spectrometry (GC/MS). No significant qualitative changes were observed in these constituents upon irradiation, although a trained sensory panel could detect slight quality deterioration at a dose of 5 kGy. Carotene glucosides that impart color to the spice were isolated by solvent extraction and then subjected to thin-layer chromatography and high-performance liquid chromatography (HPLC). Fractionation of the above pigments into aglycon and glucosides was achieved by using ethyl acetate and n-butanol, respectively. Analysis of these fractions by HPLC revealed a decrease in glucosides and an increase in aglycon content in irradiated samples. The possibility of degradation of pigments during gamma irradiation is discussed.

Keywords

Carotene glycosides; gamma irradiation; gas chromatography/mass spectrometry; high-performance liquid chromatography; saffron; volatile oil

DOI: 10.1021/jf000922l
https://pubs.acs.org/doi/pdf/10.1021/jf000922l
https://www.tib.eu/de/suchen/id/BLSE%3ARN092011835/Chemical-Investigation-of-Gamma-Irradiated-Saffron/

(Case Study: Saffron and Synthetic Biology)

Abstract

This case study illustrates recent developments in synthetic biology that could impact the $22 billion global flavour and fragrance market and the livelihoods of producers of natural commodities. These developments impact the sustainable use of biodiversity and fair and equitable sharing of benefits from the genetic resources that produce natural plant products. The worlds largest producers of food ingredients, flavors and fragrances are all now partnering with Synthetic Biology companies to develop biosynthetic versions of key high value natural commodities such as saffron, vanilla, vetiver and patchouli – replacing botanical sources. These in turn are just a few our of hundreds of economically important natural plant compounds whose production may be switched to synthetic biology production in a very short time frame. No inter-governmental body is addressing the potential impacts of synthetic biology on the conservation and use of biodiversity and on the livelihoods of those who depend on agricultural export commodities (including high-value flavors, fragrances, essential oils, etc). The Convention on Biological Diversity is the most appropriate forum to address this new and emerging issue.

DOI: –
http://www.etcgroup.org/content/case-study-saffron
http://www.etcgroup.org/files/CBD_Saffron_case_study_TA.pdf

فرشته مختاری – گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان
سیدامیرحسین گلی – گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان
مهدی رحیم ملک – گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه صنعتی اصفهان

Keywords

زعفران، گلبرگ، ترکیبات فنولیک
DOI: – کد COI مقاله: BAGHBANI07_836
https://www.civilica.com/Paper-BAGHBANI07-BAGHBANI07_836=%D8%A8%D8%B1%D8%B1%D8%B3%DB%8C-%D8%A7%D9%85%DA%A9%D8%A7%D9%86-%D8%A7%D8%B3%D8%AA%D9%81%D8%A7%D8%AF%D9%87-%D8%A7%D8%B2-%DA%AF%D9%84%D8%A8%D8%B1%DA%AF-%D8%B2%D8%B9%D9%81%D8%B1%D8%A7%D9%86-%D8%A8%D9%87-%D8%B9%D9%86%D9%88%D8%A7%D9%86-%D9%85%D9%86%D8%A8%D8%B9%DB%8C-%D8%A7%D8%B2-%D8%A2%D9%86%D8%AA%DB%8C-%D8%A7%DA%A9%D8%B3%DB%8C%D8%AF%D8%A7%D9%86-%D9%87%D8%A7%DB%8C-%D8%B7%D8%A8%DB%8C%D8%B9%DB%8C.html
http://ltbd2017.ir/papers/232851/download

سودابه عین افشار -پروین شرایعی -مژگان شورمیج -راضیه نیازمند

DOI: …..
https://ifstrj.um.ac.ir/index.php/food_tech/article/view/38005
http://irisweb.ir/rdsm_jarticle_list.php?slc_lang=fa&sid=1&mod=jarticle_profile&jart_id=374497&rds_id=
http://irisweb.ir/files/site1/rds_journals/1410/article-1410-374497.pdf

Golandam Sharifi,1,2 Hassan Ebrahimzadeh,2 Behzad Ghareyazie,3 Javad Gharechahi,4 and Elaheh Vatankhah2

Correspondence: sharifi@iecf.ir; jgharechahi@gmail.com
1 Department of Basic Sciences, Iranian Encyclopedia Compiling Foundation, Tehran, Iran
4 Department of Molecular Genetics, National Institute for Genetic Engineering and Biotechnology, Tehran, Iran Full list of author information is available at the end of the article

Abstract

Background
Somatic embryogenesis (SE) is a complex biological process that occurs under inductive conditions and causes fully differentiated cells to be reprogrammed to an embryo like state. In order to get a better insight about molecular basis of the SE in Crocus sativus L. and to characterize differentially accumulated proteins during the process, a proteomic study based on two-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time of flight mass spectrometry has been carried out.
Results
We have compared proteome profiles of non-embryogenic and embryogenic calli with native corm explants. Total soluble proteins were phenol-extracted and loaded on 18 cm IPG strips for the first dimension and 11.5% sodium dodecyl sulfate-polyacrylamide gels for the second dimension. Fifty spots with more than 1.5-fold change in abundance were subjected to mass spectrometry analysis for further characterization. Among them 36 proteins could be identified, which are classified into defense and stress response, protein synthesis and processing, carbohydrate and energy metabolism, secondary metabolism, and nitrogen metabolism.
Conclusion
Our results showed that diverse cellular and molecular processes were affected during somatic to embryogenic transition. Differential proteomic analysis suggests a key role for ascorbate metabolism during early stage of SE, and points to the possible role of ascorbate-glutathione cycle in establishing somatic embryos.

Keywords

Saffron, Crocus sativus L., somatic embryogenesis, two-dimensional gel electrophoresis, MALDI-TOF/TOF

DOI: 10.1186/1477-5956-10-3
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3349542/
https://scinapse.io/papers/2170742411
https://proteomesci.biomedcentral.com/track/pdf/10.1186/1477-5956-10-3

  Edited by M. Kafi, A. Koocheki, M. H. Rashid and N. Nassiri. Enfield, NH, USA: Science Publishers (2006), pp. 244, £33.50. ISBN 1-57808-427-X

Abstract

Summary

Saffron is a precious spice which is mainly grown in Iran, India, Spain, Greece, Italy, Pakistan, Morocco, and central Asian countries. Until recently, saffron was perceived only for its value as a spice. However, with recent research findings pointing to the medicinal properties of saffron such as its antimicrobial, anticarcinogenic and antioxidant effects, interest in this plant has increased. The book presents a comprehensive account of saffron which includes the historical background, acerage underproduction, yield and applications, botanical ecophysiology, production technology, irrigation, pests, diseases and weeds, genetics, sterility, reproduction and production of secondary metabolites by in vitro method, economic aspects, indigenous knowledge in saffron production, processing, chemical composition and quality control, and research strategies.

Edited ByM Kafi

Edition 1st Edition

First Published 2006

eBook Published 4 January 2006

Pub. location Boca Raton

Imprint CRC Press

DOIhttps://doi.org/10.1201/9781482280463

Pages 252 pages

eBook ISBN 9781482280463

SubjectsEnvironment & Agriculture

DOI: . https://doi.org/10.1201/9781482280463

https://www.crcpress.com/Saffron-Crocus-sativus-Production-and-Processing/Kafi-Koocheki-Rashed/p/book/9781578084272

https://www.taylorfrancis.com/books/e/9781482280463

https://www.cambridge.org/core/journals/experimental-agriculture/article/saffron-crocus-sativus-production-and-processing-edited-by-m-kafi-a-koocheki-m-h-rashid-and-n-nassiri-enfield-nh-usa-science-publishers-2006-pp-244-3350-isbn-157808427x/43D66A00059992298839C20AD2A6CF41

Ahrazem O^1,2, Rubio-Moraga A¹, Nebauer SG³, Molina RV³, Gómez-Gómez L¹.

1-Instituto Botánico, Departamento de Ciencia y Tecnologı́a Agroforestal y Genética, Facultad de Farmacia, Universidad de Castilla-La Mancha , Campus Universitario s/n, 02071 Albacete, Spain.

2-Fundación Parque Cientı́fico y Tecnológico de Castilla-La Mancha , Campus Universitario s/n, 02071 Albacete, Spain.

3-Departamento de Biologı́a Vegetal, Universidad Politécnica de Valencia , 46071 Valencia, Spain.

Abstract

The present state of knowledge concerning developmental processes and the secondary metabolism of saffron, Crocus sativus L. (Iridaceae), along with the genes involved in these processes so far known, is reviewed. Flowers and corms constitute the most valuable parts of saffron. Corm and flower development are two key aspects to be studied in saffron to increase the yield and quality of the spice, to raise its reproductive rate, and to implement new production systems. Important knowledge about the physiology of flowering and vegetative growth has been acquired in recent years, but there is still only limited information on molecular mechanisms controlling these processes. Although some genes involved in flower formation and meristem transition in other species have been isolated in saffron, the role of these genes in this species awaits further progress. Also, genes related with the synthesis pathway of abscisic acid and strigolactones, growth regulators related with bud endodormancy and apical dominance (paradormancy), have been isolated. However, the in-depth understanding of these processes as well as of corm development is far from being achieved. By contrast, saffron phytochemicals have been widely studied. The different flower tissues and the corm have been proved to be an important source of phytochemicals with pharmacological properties. The biotechnological prospects for saffron are here reviewed on the basis of the discovery of the enzymes involved in key aspects of saffron secondary metabolism, and we also analyze the possibility of transferring current knowledge about flowering and vegetative propagation in model species to the Crocus genus.

Keywords

apocarotenoids; corm development; flavonoids; flowering; genes; saffron; saponins; stigmas

URI:  10.1021/acs.jafc.5b03194

https://pubs.acs.org/doi/10.1021/acs.jafc.5b03194

https://www.ncbi.nlm.nih.gov/pubmed/26414550

By Nouf Ahmad Fakieh Alsayied Alsayied

Abstract

Crocus sativus L., saffron Crocus, is a sterile triploid (2n=3x=24) species of unknown relationship to other diploid and polyploid species in the genus Crocus (Iridaceae). The species have large genomes (typically 3000Mbp 1C), much repetitive DNA, and show high morphological diversity within and between species, with no clear phylogenetic patterns below the level of section Crocus, series Crocus. I aimed to examine molecular diversity in C. sativus and related species by analysis of sequences and IRAPs (Inter Retroelement Amplified Polymorphisms). Repetitive DNA sequences and genomic DNA from various species were used for in situ hybridization, with chromosome morphology, to infer relationships and ancestry of saffron. The IRAP analysis, involving 63 primer combinations and 4745 polymorphic bands, revealed no polymorphism within 17 saffron accessions obtained from across the world from Kashmir through Iran to Spain. In contrast, high levels of polymorphism were identified between accessions of six wild Crocus series Crocus species, with further variation between the species. Analysis of 123 sequences of the ATP-synthase gene and 107 TC25 gene-SSR sequences from seven saffron accessions and eight wild species showed that the saffron accessions often carried three alleles, a result also found with clustering of published EST sequences. The analysis showed many alleles were shared by Crocus species and did enable a well-resolved phylogeny. Chromosome analysis grouped saffron chromosomes into 8 groups of 3, but one chromosome differed from the other two. It was concluded 1) Saffron crocus has minimal genotypic variation and the triploid hybrid species is most likely to have arisen only once; 2) Saffron is a allotriploid species, with the most likely ancestors being C. cartwrightianus and C. pallasii subsp. pallasii (or close relatives). The results may facilitate resynthesizing saffron with improved characteristics and show the need for conservation and collection of wild Crocus

Publisher: University of Leicester

Year: 2015

OAI identifier: oai:lra.le.ac.uk:2381/32189

Provided by: Leicester Research Archive

https://core.ac.uk/display/42017433/tab/similar-list

https://lra.le.ac.uk/bitstream/2381/32189/1/2015AlsayiedNPhD.pdf

https://lra.le.ac.uk/handle/2381/32189?mode=full

  Giuseppe Chichiriccò

Giuseppe ChichiriccoÁ, Dipartimento di Scienze Ambientali, UniversitaÁ di L’Aquila, Via Vetoio, I-7100

L’Aquila, Italy. Tel. (0862) 433241. Fax (0862) 433205

Abstract

Saffron pollen reaches the shedding stage with a high water content which averages 58% under 18-20°C and RH 55-70%. Because of the precocious incision of anther stomium and the apertures of pollen exine, when the flower opens the pollen is soon exposed to dehydration. As a result, it goes from the highly hydrated stage to 15% water within 2 h from flower opening, and to the minimum 7% within 10 h. The transition to dry state results in a progressive loss of the plasmamembrane integrity, but this is restored after gradual rehydration. On average, 50% of the total pollen grains shows capacity for semi-vivo germination regardless of the dehydration degree. Pollen loses the competence for germination within 3 weeks from shedding. The results are discussed in comparison with fertile Crocus species.

DOI: https://doi.org/10.1080/00173130052504306

https://www.tandfonline.com/doi/citedby/10.1080/00173130052504306?scroll=top&needAccess=true

pdf : https://eurekamag.com/pdf/003/003702154.pdf

  Oser, Bernard L. Ford, Richard A.

Abstract

The Flavor and Extract Manufacturers’ Association (FEMA) encourages manufacturers to submit new substances intended for use in flavors, or increased uses for previously listed substances, to an independent panel to evaluate the GRAS (Generally Recognized as Safe) status. Substances and their maximum use levels in various food categories as most recently reported to the panel and determined to be GRAS are listed to provide manufacturers with guidelines for usage. If increased usage (over the GRAS level indicated) is planned, the panel should review the proposed new usage for GRAS status. An alphabetical cross reference list of GRAS primary names and synonyms is included

http://agris.fao.org/agris-search/search.do?recordID=US7939794

Farhood Golmohammadi

 Assistant Professor in Islamic Azad University- Birjand Branch – Birjand, Iran

https://scinapse.io/papers/2189333588

http://ijfas.com/wp-content/uploads/2014/05/566-596.pdf