Abstract
Despite the beneficial health properties shown by Lebanese saffron, its qualitative and quantitative composition has never been investigated before. In the present study, NMR spectroscopy, together with antioxidant activity assays, were applied to evaluate the chemical composition of saffron samples of different geographical origins (Lebanon, Italy, Iran, and India) and to categorize the Lebanese saffron for the first time. The distinction between Lebanese saffron and that produced in other countries was attributed to its higher linolenic and linoleic fatty acids, glucose and picrocrocin contents. Moreover, spices produced in three different regions of the Lebanese territory have been clearly differentiated. Saffron cultivated in the Qaa region displayed a high glucose, fatty acids and polyphenols content, whereas Hermel saffron exhibited the largest rate of picrocrocin and glycosylated carotenoids. Finally, samples from Baalbeck showed lower rates for the majority of metabolites. Moreover, Lebanese saffron showed a high antioxidant activity in ABTS and DPPH assays. A low dose of saffron extract (10 µg/mL) inhibited the growth of human lung adenocarcinoma cells, probably due to the high polyphenolic content. This study highlights the quality and peculiarity of Lebanese saffron cultivated in Northern Beqaa district and allows for a good discrimination between spices produced in relatively close territory.
Highlights
Saffron has been widely used as a spice for flavoring and coloring food since ancient times
It was recognized for its medicinal and pharmacological activities, including anti-tumor [1], antioxidant [2] and anti-inflammatory properties, and even in the treatment of anxiety and schizophrenia [3]. This valuable spice derives from the flowers of Crocus sativus L. (Iridaceae); more precisely, from the stigmas, which are hand-picked during autumn and dried, giving the spice a red-orange color
Accounting for the fact that cell viability assay has to be performed in aqueous media, the direct, MW-assisted saffron extraction in methanol was not suitable
Summary
Saffron has been widely used as a spice for flavoring and coloring food since ancient times It was recognized for its medicinal and pharmacological activities, including anti-tumor [1], antioxidant [2] and anti-inflammatory properties, and even in the treatment of anxiety and schizophrenia [3]. This valuable spice derives from the flowers of Crocus sativus L. The laborious harvesting process and its limited production explain the high price of this spice For this reason, the adulteration of saffron is frequently encountered, either by the addition of other saffron flower parts (tepals and styles) or by mixing with other plant products [4,5]. In this regard, is interesting to note that only stigmas, which represent less than 5% of the flower weight, are used, while other high-quality parts, such as tepals and stamens, are commonly considered by-products, and were only recently reconsidered as sources of healthy bioactive extracts [6,7]
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