This review aims to evaluate the state of saffron's main bioactive compounds and their
relationship with its commercial quality. Saffron is the commercial name for the dried red …

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the
most important post-harvest step for converting C. sativus stigmas into saffron. The aim of …

Saffron, a Crocus sativus L. derivative, has been recognized for its medical benefits since
ancient times. Besides being an active flavoring and coloring agent in several food items …

This paper reviews qualitative and quantitative analytical methodologies used for the
appraisal of saffron quality, as the most expensive spice. Due to the chemical diversity of …

Psychotropic effect of Crocus sativus L.(family Iridaceae) biologically active chemical
compounds are quite well documented and they can therefore be used in addition to the …

The aim of the study was to compare the effectiveness of the use of low-peak
chromatographic fingerprints for the differentiation of various food products. Three groups of …

The volatile profiles of eight saffron samples (seven cultivated and one spontaneous) grown
in different geographical districts within the Campania region (southern Italy) were …

This study aimed to determine optimal extraction parameters by using response surface
methodology, examining the effect of microencapsulation on crocin retention, and evaluating …

Saffron is considered as most prominent food product used in medicine, flavouring and
colouring substances due to its bioactive compounds that have health-boosting …

Oils and fats were extracted from different plants by using many methods of extraction. They
were used as gastroprotective, carminative, antiemetic, antibacterial, antifungal, antiviral …