Saffron Crocus (Crocus sativus) oils

Nafees Ahmed, Sirajudheen Anwar, Saeed S. Al-Sokari, Shabana Y. Ansari, Mohamed E. Wagih

Research output: Chapter in Book/Report/Conference proceedingChapter (Book)Otherpeer-review

4 Citations (Scopus)

Abstract

Many studies have demonstrated the potential use of essential oils as food preservatives to help extend the shelf life of food products. Essential oil is proven to be active against a broad spectrum of antimicrobials, including both Gram-positive and Gram-negative bacteria. Additionally, the antifungal and antioxidant qualities of essential oil make it suitable for replacing synthetic preservatives. Saffron oil is one of the essential oil with food preservation qualities. Saffron crocus is indigenous to southwest Asia and is cultivated in Western Asia, Turkey, Iran, Greece, India, and Spain. Saffron oil is one of the most important and costliest oils in the world. Saffron oil is extracted mainly from the flowers and stigma. The major components of saffron essential oil are safranal (responsible for aroma), picrocrocin (bitter taste), and crocin (responsible for color), along with other carotenoids and terpenes. In this chapter, the antibacterial, antifungal, and antioxidant properties of saffron oil are discussed for its use in the food industry.

Original languageEnglish
Title of host publicationEssential Oils in Food Preservation, Flavor and Safety
EditorsVictor R. Preedy
Place of PublicationUnited Kingdom
PublisherAcademic Press
Chapter80
Pages705-713
Number of pages9
ISBN (Electronic)9780124166448
ISBN (Print)9780124166417
DOIs
Publication statusPublished - 2016

Keywords

  • Antimicrobial
  • Food preservative
  • Saffron crocus
  • Saffron oil

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