Amir RAHİMİ, K. JAİMAND, A. N. ASHTİANY, M. B. REZAEE

Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron (Crocus sativus L.)

Safran (Crocus sativus L.) tarımı yapılan ilk bitkilerden biri olarak bilinir. Bu bitki, gıda, kozmetik, boya ve farmasötik alanlarda kullanılır. Safran stigması, suda nadir çözünen karotenoidleri, özellikle de krokin olarak bilinen bileşiği içerir. Bu bileşikler, yemeklerde kullanılan baharat gibi yüksek ekonomik değere sahip olup, koku ve renk verici özellikleri için kullanılır. Yüksek antioksidan özelliği nedeniyle insan sağlığı üzerindeki protenoidler benzeri etkilerinden dolayı bu bileşikler sürekli bilimsel araştırma konusu olmaktadır. Bu çalışma, kurutulmuş safran krokini içeriğine yetiştirme ve depolama koşullarının etkilerini bulmaya yönelik yapılmıştır. Çalışma, Orman ve Meralar Araştırma Enstitüsü, Tahran, İran'da gerçekleştirildi. Numuneler iki (Tahran ve Elburz) ilden Kasım 2006 döneminde toplanmıştır. Örnekler gölgede kurutulmuştur. Kurutulmuş safran stigmaları üç farklı koşulda 20 ay boyunca depolanmıştır: 1. Işık altında (oda sıcaklığında ), 2. karanlıkta (oda sıcaklığında ) ve 3. buzdolabında 4°C sıcaklıkta. Numuneler Yüksek Performanslı Sıvı Kromatografi (HPLC) ile Kasım 2008 tarihleri analiz edilmiştir. Sonuçlar, ışık altında, karanlıkta ve soğuk koşullarda Elburz ilindeki numunenin krokin içeriği sırasıyla 290, 410 ve 300 ppm olduğunu göstermiştir. Benzer şekilde, Tahran şehrinden elde edilen numunelerde krokin içeriği sırasıyla, ışık altında, karanlıkta ve soğuk koşullarda 300, 300 ve 280 ppm bulunmuştur. Kurutulmuş safran stigması için en iyi depolamanın karanlık koşullarda olduğu sonucuna varılmıştır

Kurutulmu Safran (Crocus sativus L.) Stigmasının Krokin İçeriği Üzerine Depolama ve Yetiş tirme Koş ullarının Etkisi

Saffron (Crocus sativus L.) is known as one of the earliest cultivated plants. This plant is used in food, cosmetics, dying and pharmaceutical uses. Saffron stigma contains rare water-soluble carotenoids including the major one known as crocin. These compounds have a high economical value as a culinary spice and are used for their flavoring and coloring properties. They are subject of ongoing scientific research for their protenoids like effects on human health due to their high antioxidant characteristic. The study aimed to find the effects of cultivation condition and storage on crocin content of dried stigma in saffron. This study was carried out at the Forests and Rangelands Research Institute, Tehran. Samples were collected during November 2006 from two (Tehran and Alborz) provinces. They were dried in the shade. Dried stigma samples of saffron were kept for 20 months under three conditions: 1. under light (at the room temperature), 2. under darkness (at the room temperature) and 3. at 4°C in the refrigerator. Samples were analyzed during November 2008 by High- Performance Liquid Chromatography (HPLC). The results showed that the crocin content from Alborz province in light, dark and refrigerated conditions were 290, 410 and 300 ppm, respectively. Similarly, the samples from Tehran province showed that their crocin content varied showing 300, 300 and 280 ppm crocin under light, dark and refrigerated conditions respectively. It is concluded that the dried saffron stigmas could be best preserved under dark conditions

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