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A Research on Properties, History of Saffron (Crocus sativus L.) and its Use in Foods

Year 2021, Volume: 7 Issue: 4, 300 - 310, 01.10.2021
https://doi.org/10.3153/FH21031

Abstract

Saffron is an important spice obtained from the dried red stigmas of "Crocus sativus L." belonging to the Iridaceae family. It is used in traditional medicine from ancient times to modern times thanks to its medicinal properties, in various fields such as cosmetics, paint industry, food sector thanks to the bioactive components it contains. The production of saffron, which is one of the most valuable spices in the world and has a wide area of use, is limited to geographical regions such as Iran, India, Afghanistan, Spain, Italy, Greece and Morocco. In addition, although it is among the highest quality saffron producers, its cultivation and production in our country has decreased considerably and it is only made in some villages of Karabük province, Safranbolu county. The limited production of saffron reduces the recognition of this plant, which has a wide range of uses and has high economic value. This valuable plant, which is thought to provide economic gain to our country, should be brought back to the economy. In this review, the saffron plant is discussed in every aspect in order to emphasize its value once more and to make its cultivation sustainable and information about its botanical characteristics, history, regions where it is grown, chemical composition and use in foods was given. 

References

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  • Akhtar, H.M., Khan, S., Ashraf, I.S., Mohammad, N., Bashir, K. (2014). Moisturizing effect of stable cream containing Crocus sativus extracts. Pakistan Journal of Pharmaceutical Sciences, 27(6), 1881-1884.
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  • Azarabadi, N., Özdemir F. (2018). Determination of crocin content and volatile components in different qualities of Iranian Saffron. The Journal of Food, 43(3), 476-489. https://doi.org/10.15237/gida.GD18018
  • Bagur, M.J., Salinas, G.L.A., Jiménez-Monreal, A.M., Chaouqi, S., Llorens, S., Martínez-Tomé, M., Alonso, G.L. (2018). Saffron: An old medicinal plant and a potential novel functional food. Molecules, 23(1), 30-47. https://doi.org/10.3390/molecules23010030
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  • Balaswamy, K., Prabhakara, P.G., Prabhavathy, M.B., Satyanarayana, A. (2012). Application of annatto (Bixa orellena L.) dye formulations in İndian traditional sweetmeats: Jilebi and Jangri. Indian Journal of Traditional Knowledge, 11(1), 103-108.
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  • Bhargava, V.K. (2011). Medicinal uses and pharmacological properties of Crocus sativus Linn (saffron). International Journal of Pharmacy and Pharmaceutical Sciences, 3(3), 22-26.
  • Boskabady, M. H., Aslani, M. R. (2006). Relaxant effect of Crocus sativus (Saffron) on guinea-pigtracheal chains and ıts possible mechanisms. Journal Pharmacy Pharmacology, 58(10), 1385-1390. https://doi.org/10.1211/jpp.58.10.0012
  • Cardone, L., Castronuovo, D., Perniola, M., Cicco, N., Candido, V. (2020). Saffron (Crocus sativus L.), the king of spices: An overview. Scientia Horticulturae, 272, 109560. https://doi.org/10.1016/j.scienta.2020.109560
  • Cardone, L., Castronuovo, D., Perniola, M., Cicco, N., Candido, V. (2019). Evaluation of corm origin and climatic conditions on saffron (Crocus sativus L.) yield and quality. Journal of the Science of Food and Agriculture, 99(13), 5858-5869. https://doi.org/10.1002/jsfa.9860
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  • Chryssanthi, D.G., Dedes, P.G., Karamanos, N.K., Cordopatis, P., Lamari, F.N. (2011). Crocetin ınhibits ınvasiveness of MDA-MB-231 breast cancer cells via downregulation of matrix metalloproteinases. US National Library of Medicine National Institutes of Health, 77(2), 146-151. https://doi.org/10.1055/s-0030-1250178
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  • Çavuşoğlu, A. (2005). Kocaeli koşullarında safran yetiştiriciliğinde yetişme yeri ve korm çapının verim ve erkencilik üzerine etkisi. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi, 18(2), 179-184.
  • Çınar, A.S., Önder, A. (2019). Anadolu’nun Kültürel Mirası: Crocus sativus L. (Safran). FABAD Journal of Pharmaceutical Sciences, 44(1), 79-88.
  • Çoban, A. (2010). Yalancı Safran (Carthamus Tinctorius L.) bitkisinden doğal pigment eldesi. Yüksek Lisans Tezi, Marmara Üniversitesi Fen Bilimleri Enstitüsü, İstanbul, 90s.
  • Diker, O., Türker, N., Çetinkaya, A., Kaya, F. B. (2017). Geleneksel Türk tatlısı olarak lokum ve Safranbolu lokumu. Journal of Tourism And Gastronomy Studies, 5(2), 333-344. https://doi.org/10.21325/jotags.2017.135
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Safranın (Crocus sativus L.) özellikleri, tarihçesi ve gıdalarda kullanımı üzerine bir araştırma

Year 2021, Volume: 7 Issue: 4, 300 - 310, 01.10.2021
https://doi.org/10.3153/FH21031

Abstract

Safran, Iridaceae familyasına ait Crocus sativus L.' nin kurutulmuş kırmızı stigmalarından elde edilen önemli bir baharattır. Tıbbi özellikleri sayesinde antik çağlardan modern zamanlara kadar geleneksel tıpta, içermiş olduğu biyoaktif bileşenler sayesinde kozmetik, boya sanayi ve gıda sektörü gibi çeşitli alanlarda kullanılmaktadır. Dünyadaki en kıymetli baharatlardan ve kullanım alanı oldukça geniş olan safranın üretimi İran, Hindistan, Afganistan, İspanya, İtalya, Yunanistan ve Fas gibi coğrafi bölgeler ile sınırlıdır. Ayrıca en kaliteli safran üreticileri arasında yer almasına rağmen ülkemizde de ekimi ve üretimi oldukça gerileyerek, yalnızca Karabük ili, Safranbolu ilçesinin bazı köylerinde yapılmaktadır. Üretiminin sınırlı olması, geniş kullanım alanına sahip olan ve yüksek ekonomik değeri bulunan bu bitkinin tanınırlığını da azaltmaktadır. Ülkemize de ekonomik anlamda kazanç sağlayabileceği düşünülen bu değerli bitkinin ekonomiye yeniden kazandırılması gerekmektedir. Bu derlemede safran bitkisi; değerini bir kez daha vurgulamak ve yetiştiriciliğini sürdürülebilir kılmak amacıyla, her yönü ile ele alınmış ve botanik özellikleri, tarihçesi, yetiştirildiği bölgeler, kimyasal kompozisyonu ve gıdalarda kullanımı hakkında bilgiler verilmiştir. 

References

  • Acar, Y.S., İşkil, R., Bürün, B. (2017). Safran (Crocus sativus L.) bitkisinde biyoteknolojik çalışmalar. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7(2), 259-268.
  • Akhtar, H.M., Khan, S., Ashraf, I.S., Mohammad, N., Bashir, K. (2014). Moisturizing effect of stable cream containing Crocus sativus extracts. Pakistan Journal of Pharmaceutical Sciences, 27(6), 1881-1884.
  • Arslan, N. (1986). Kaybolmaya yüz tutan bir kültür safran tarımı. Ziraat Mühendisliği Dergisi, 180, 21-24.
  • Arslan, R. (2019). Cumhuriyet Dönemi'nde Safranbolu'da safran yetiştiriciliği (1923-1990). Uluslararası Geçmişten Günümüze Karabük ve Çevresinde Dini, İlmi ve Kültürel Hayat Sempozyumu Bildirileri, 11-12 Ekim 2019, Karabük, ss. 589-597.
  • Ayyıldız, S., Sarper, F. (2019). Antioksidan baharatların Osmanlı Saray mutfağındaki yeri. Karabük Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 9(1), 363-380. https://doi.org/10.14230/joiss665
  • Azarabadi, N., Özdemir F. (2018). Determination of crocin content and volatile components in different qualities of Iranian Saffron. The Journal of Food, 43(3), 476-489. https://doi.org/10.15237/gida.GD18018
  • Bagur, M.J., Salinas, G.L.A., Jiménez-Monreal, A.M., Chaouqi, S., Llorens, S., Martínez-Tomé, M., Alonso, G.L. (2018). Saffron: An old medicinal plant and a potential novel functional food. Molecules, 23(1), 30-47. https://doi.org/10.3390/molecules23010030
  • Bakhtavari, A.S. (2010). Farklı soğan (Korm) boylarının ve bitki sıklığının safran (Crocus sativus L.)’nın verim ve diğer bazı özellikleri üzerine etkisi. Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara, 91s.
  • Bakhtiarova, G. (2020). Food education: manuel vázquez montalbán and the invention of contemporary Spanish Cuisine. IL CAPITALE CULTURALE. Studies on the Value of Cultural Heritage, 10, 73-83.
  • Balaswamy, K., Prabhakara, P.G., Prabhavathy, M.B., Satyanarayana, A. (2012). Application of annatto (Bixa orellena L.) dye formulations in İndian traditional sweetmeats: Jilebi and Jangri. Indian Journal of Traditional Knowledge, 11(1), 103-108.
  • Bathaie, S.Z., Mousavi, S.Z. (2010). New applications and mechanisms of action of saffron and its important ingredients. Critical reviews in food science and nutrition, 50(8), 761-786. https://doi.org/10.1080/10408390902773003
  • Bhargava, V.K. (2011). Medicinal uses and pharmacological properties of Crocus sativus Linn (saffron). International Journal of Pharmacy and Pharmaceutical Sciences, 3(3), 22-26.
  • Boskabady, M. H., Aslani, M. R. (2006). Relaxant effect of Crocus sativus (Saffron) on guinea-pigtracheal chains and ıts possible mechanisms. Journal Pharmacy Pharmacology, 58(10), 1385-1390. https://doi.org/10.1211/jpp.58.10.0012
  • Cardone, L., Castronuovo, D., Perniola, M., Cicco, N., Candido, V. (2020). Saffron (Crocus sativus L.), the king of spices: An overview. Scientia Horticulturae, 272, 109560. https://doi.org/10.1016/j.scienta.2020.109560
  • Cardone, L., Castronuovo, D., Perniola, M., Cicco, N., Candido, V. (2019). Evaluation of corm origin and climatic conditions on saffron (Crocus sativus L.) yield and quality. Journal of the Science of Food and Agriculture, 99(13), 5858-5869. https://doi.org/10.1002/jsfa.9860
  • Ceylan, Ö. (2005). Taşranın Altın Çiçeği Safran. Osmanlı Tarihi Araştırmaları XXVI, Prof. Dr. Mehmet Çavuşoğlu’na Armağan II, İstanbul. s. 2-11. ISBN: 3990000056398
  • Christodoulou, E., Kadoglou, N. P., Kostomitsopoulos, N., Valsami, G. (2015). Saffron: a natural product with potential pharmaceutical applications. Journal of Pharmacy and Pharmacology, 67(12), 1634-1649. https://doi.org/10.1111/jphp.12456
  • Chryssanthi, D.G., Dedes, P.G., Karamanos, N.K., Cordopatis, P., Lamari, F.N. (2011). Crocetin ınhibits ınvasiveness of MDA-MB-231 breast cancer cells via downregulation of matrix metalloproteinases. US National Library of Medicine National Institutes of Health, 77(2), 146-151. https://doi.org/10.1055/s-0030-1250178
  • Coşkun, M., Gök, M., Coşkun, S. (2017). Climate characteristics of Safranbolu (Karabük) and saffron cultivation. International Journal of Geography and Geology, 6(3), 58- 69. https://doi.org/10.18488/journal.10/2017.6.3/10.3.58.69
  • Çavuşoğlu, A. (2005). Kocaeli koşullarında safran yetiştiriciliğinde yetişme yeri ve korm çapının verim ve erkencilik üzerine etkisi. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi, 18(2), 179-184.
  • Çınar, A.S., Önder, A. (2019). Anadolu’nun Kültürel Mirası: Crocus sativus L. (Safran). FABAD Journal of Pharmaceutical Sciences, 44(1), 79-88.
  • Çoban, A. (2010). Yalancı Safran (Carthamus Tinctorius L.) bitkisinden doğal pigment eldesi. Yüksek Lisans Tezi, Marmara Üniversitesi Fen Bilimleri Enstitüsü, İstanbul, 90s.
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There are 64 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Articles
Authors

Çiğdem Muştu 0000-0003-0703-6877

Publication Date October 1, 2021
Submission Date January 17, 2021
Published in Issue Year 2021Volume: 7 Issue: 4

Cite

APA Muştu, Ç. (2021). Safranın (Crocus sativus L.) özellikleri, tarihçesi ve gıdalarda kullanımı üzerine bir araştırma. Food and Health, 7(4), 300-310. https://doi.org/10.3153/FH21031

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