Saffran

Product Details

About

It is a plant of the Iridaceae lily family, perennial and short, about 20 centimeters in height, its leaves are long and linear, like a beautiful green leek, about 10 centimeters long, which comes out directly from the underground onion, its flowers are beautiful, colored Purple and funnel-shaped with a long and narrow tube that leads to six parts and inside them are three stamens, flower style, stigma and saffron ovary. The bulb of this plant is spherical, hard and fleshy and is covered with thin shells which its outer shell is dark brown. It is planted in different regions in Iran.

Chemical Constituents

The colour of saffron is due to a diterpene crocin, which is the gentiobiose ester of crocetin—a diterpene acid having a structure resembling carotenoids. The bitter taste of saffron is attributed to picrocrocin, a glycoside yielding glucose and safranal on hydrolysis. Safranal is dihydro b-cyclocitral and is the main odoriferous constituent. The bulbs contain four isolectins. Tepals yield myricetin, quercetin, kaempferol, delphinidin, petunidin, astragalin and helichrysoside. Pollen is found to contain crosatosides A and B and kaempferol glycoside.

Medical disclaimer

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