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Nutritional composition and in-vitro antioxidant properties of two cultivars of Indian saffron

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Abstract

In this study Crocus sativus L. stigmas obtained from two ecogeographical zones of Jammu and Kashmir, India were evaluated for proximate composition and antioxidant assays. Protein, carbohydrate and caloric value were slightly higher in Kishtwar Jammu cultivar (J) while, moisture, fat and ash contents were higher in Pampore pulwama (K) cultivar but, the difference was non-significant (P > 0.05). In vitro antioxidant assays of methanolic extracts of the C. sativus stigma samples of the two cultivars was evaluated by total phenolic contents (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity (ABTS), ferric reducing antioxidant power (FRAP), ferrous ion-chelating potential (metal chelating activity)and the lipid peroxidation methods at different concentrations (100, 200 and 300 µg/mL). The results showed that TPC, ABTS, FRAP values were significantly higher in J cultivar (P < 0.05) while, DPPH, reducing power, ferrous ion-chelating potential and lipid peroxidation were slightly higher but the difference was non-significant (P > 0.05). The study concluded that saffron from Kishtwar Jammu showed strong antioxidant potential than pampore pulwama cultivar. Thus the selections of saffron from different ecogeographical zones of Jammu and Kashmir are heterogeneous.

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Abbreviations

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

ABTS:

2,2-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)

TPTZ:

2,4,6-Tripyridyl-s-triazine

FRAP:

Ferric reducing antioxidant power

TPC:

Total phenolic content

TBA:

Thiobarbituric acid

BHT:

Butylated hydroxyl toluene

MDA:

Malonyldialdehyde

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Authors and Affiliations

  1. Department of Chemistry, University of Kashmir, Srinagar, 190006, India

    Syed Muzaffar & Khaliquz Zaman Khan

  2. Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India

    Sajad A. Rather & Rehana Akhter

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  1. Syed Muzaffar
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Muzaffar, S., Rather, S.A., Khan, K.Z. et al. Nutritional composition and in-vitro antioxidant properties of two cultivars of Indian saffron. Food Measure 10, 185–192 (2016). https://doi.org/10.1007/s11694-015-9292-x

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