Biochemistry and metabolism

Abstract

Among 200 recognized species of the genus Crocus L. (Iridaceae) that are mainly distributed in the Mediterranean and south-western Asia, the most known is Crocus sativus, autumn blooming species which is not found in the wild. The word “saffron” depicts the dried red stigmas of C. sativus plant, which are highly demanded as a spice in culinary arts. Saffron is universally considered as the most expensive herb, which is why it reaches the highest market value in the food and beverage sector. Major countries for saffron production are Iran with 80% of world production, followed by Spain, Greece, Morocco, Italy, and India. Distinct sensory properties of saffron (flavor, aroma, and color) are attributed to three characteristic compounds: picrocrocin, safranal, and crocetin, which are responsible for the bitter taste of saffron, the pungent aroma, and red coloring of stigmas. Numerous bioactive compounds (polyphenols, flavonoids, carotenoids, terpenoids, etc.) are present in the stigmas, the only commercially valuable part of the plant, but also in the other parts of the plant (by-products). Those compounds are reasonably associated with health-promoting properties of saffron (antioxidant, anticancer, antidiabetic, antiarthritic, etc.).