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Chemical composition of saffron: a review

Authors:Syed Muzaffar*, Tanveer A. Sofi and Khaliquz Zaman Khan
Int J Biol Med Res. 2019; 10(4): 6910-6919  |  PDF File


Abstract: Saffron, considered being the king of spices with the costliest tag in terms of weight has not received much scientific attention within the state of Jammu and Kashmir, though this is an important privileged asset to this state and constitutes approximately 16% of agricultural income. This golden crop of our state is world famous due to its glorifying dark reddish aromatic stigmas and there are thousands of people involved in cultivation and trade of saffron within and outside Jammu and Kashmir. More importantly, there is a deep interest growing globally among scientists, herbal and pharmaceutical industries to explore biochemical and biological profile of saffron spice so that various products could be formulated based on saffron integration. Further, there was not much literature available about saffron native to Jammu and Kashmir particularly related to the impact of different drying methods and soil constituents on its chemical profile as well as nutritional values and evaluation of its activities such as anticancer, antibacterial and antifungal. Hence, these dimensions were attempted in the present study.