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

Yıl 2021, Cilt: 7 Sayı: 4, 300 - 310, 01.10.2021

Çiğdem Muştu

https://doi.org/10.3153/FH21031

Öz

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. 

Anahtar Kelimeler

Spice Food Saffron Health Stigma

Kaynakça

  • 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.
  • 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

Yıl 2021, Cilt: 7 Sayı: 4, 300 - 310, 01.10.2021

Çiğdem Muştu

https://doi.org/10.3153/FH21031

Öz

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. 

Anahtar Kelimeler

Baharat Gıda Safran Sağlık Stigma

Kaynakça

  • 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.
  • 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
  • Ebrahimzadeharvanaghi, S. (2018). Farklı cografi bölgelerde yetiştirilen safranın kimyasal bileşiminin araştırılması. Yüksek Lisans Tezi, İstanbul Aydın Üniversitesi Fen Bilimleri Enstitüsü, İstanbul, 80s.
  • Ganaie, D.B., Singh, Y. (2019). Saffron in Jammu & Kashmir. International Journal of Research in Geography, 5(2), 1-12. https://doi.org/10.20431/2454-8685.0502001
  • Giaccio, M. (2004). Crocetin from saffron: an active component of an ancient spice. Critical Reviews in Food Science and Nutrition, 44(3), 155-172. https://doi.org/10.1080/10408690490441433
  • Giupponi, L., Ceciliani, G., Leoni, V., Panseri, S., Pavlovic, R., Lingua, G., Filippo, A.D., Giorgi, A. (2019). Quality traits of saffron produced in Italy: geographical area effect and good practices. Journal of Applied Botany and Food Quality, 92, 336-342.
  • Gohari, A. R., Saeidnia, S., Mahmoodabadi, M.K. (2013). An overview on saffron, phytochemicals, and medicinal properties. Pharmacognosy Reviews, 7(13), 61-66. https://doi.org/10.4103/0973-7847.112850
  • Gresta, F., Lombardo, G.M., Siracusa, L., Ruberto, G., (2008). Saffron, an alternative crop for sustainable agricultural systems: a review. Agronomy for Sustainable Development, 28(1), 95-112. https://doi.org/10.1051/agro:2007030
  • Güler, S., Olgaç, S. (2010). Lisans düzeyinde eğitim gören öğrencilerin Türk mutfağının tanıtım ve pazarlanmasına ilişkin görüşleri. Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 28, 227-238.
  • Gümüşsuyu, İ. (2002). Dünyanın en pahalı baharatı Safran (Crocus Sativus L.). Ankara: Kültür Bakanlığı, 48s.
  • Gürsoy, D. (2013). Tarihin Süzgecinde Mutfak Kültürümüz. İstanbul: Oğlak yayınları, 184s. ISBN: 9789753298186
  • Hagh Nazari, S., Keifi, N. (2007). Saffron and various fraud manners in ıts production and trades. Acta Horticulturae, 739, 411-416. https://doi.org/10.17660/ActaHortic.2007.739.54
  • Hosseini, M., Hemati, K., Karbasi, A.R. (2010). Study of socio-economic effects of ten years research on saffron (Crocus Sativus L.). Acta Horticulture, 850, 287-292. https://doi.org/10.17660/ActaHortic.2010.850.49
  • İpek, A., Arslan, N., Sarıhan, E. (2009). Farklı dikim derinliklerinin ve soğan boylarının safranın (Crocus Sativus L.), verim ve verim kriterlerine etkisi. Tarım Bilimleri Dergisi, 15(1), 38-46. https://doi.org/10.1501/Tarimbil_0000001070
  • Jadoon, S., Karim, S., Bin Asad, M. H., Akram, M. R., Khan, A. K., Malik, A., Chen, C., Murtaza, G. (2015). Anti-aging potential of phytoextract loaded-pharmaceutical creams for human skin cell longetivity, oxidative medicine and cellular longevity. Oxidative Medicine and Cellular Longevity. https://doi.org/10.1155/2015/709628
  • Kamalipour, M., Akhondzadeh, S. (2011). Cardiovascular effects of saffron: An evidence-based review. Journal of Tehran University Heart Center, 6(2), 59-61.
  • Kanakis, C.D., Daferera, D.J., Tarantilis, P.A, Polissiou, M.G. (2004). Qualitative determination of volatile compounds and quantitative evaluation of safranal and 4-hydroxy-2,6,6- trimethyl1-cyclohexene-1-carboxaldehyde (HTCC) in Greek Saffron. Journal of Agricultural and Food Chemistry, 52(14), 4515-4521. https://doi.org/10.1021/jf049808j
  • Kanakis, C.D., Tranatilis, P.A., Tajmir-Riahi, H.A., Polissioou, M.G. (2007). Antioxidant saffron constituents bind DNA and tRNA. DNA and Cell Biology, 26(1), 63-70. https://doi.org/10.1089/dna.2006.0529
  • Karizaki, V.M. (2016). Etnik ve geleneksel İran pirinç bazlı yiyecekler. Etnik Gıdalar Dergisi, 3(2), 124-134.
  • Koocheki, A., Moghaddam, P. R., Seyyedi, S.M. (2019). Depending on mother corm size, the removal of extra lateral buds regulates sprouting mechanism and improves phosphorus acquisition efficiency in saffron (Crocus sativus L.). Industrial Crops and Products, 141, 111779. https://doi.org/10.1016/j.indcrop.2019.111779
  • Kyriakoudi, A., Ordoudi, S., Roldán-Medina, M., Tsimidou, M. (2015). Saffron, a functional spice. Austin Journal of Nutrition Food Science, 3(1), 1059-1064.
  • Leone, S., Recinella, L., Chiavaroli, A., Orlando, G., Ferrante, C., Leporini, L., Brunetti, L., Menghini, L. (2018). Phytotherapic use of the Crocus sativus L. (Saffron) and its potential applications: a brief overview. Phytotherapy Research, 32(12), 2364-2375. https://doi.org/10.1002/ptr.6181
  • Makhlouf, H., Saksouk, M., Habib, J. And Chahine, R. (2011). Determination of antioxidant activity of saffron taken from the flower of Crocus sativus grown in Lebanon. The African Journal of Biotechnology, 10(41), 8093-8100. https://doi.org/10.5897/AJB11.406
  • Melnyk, J. P., Wang, S., Marcone, M. F. (2010). Chemical and biological properties of the world's most expensive spice: Saffron. Food research international, 43(8), 1981-1989. https://doi.org/10.1016/j.foodres.2010.07.033
  • Moghaddasi, M. S. (2010). Saffron chemicals and medicine usage. Journal of medicinal plants research, 4(6), 427-430.
  • Molina, R.V., Valero, M., Navaro, Y., Guardiola, J.L., Garcı´A-Luis, (2005). Temperature effects on flower formation in saffron (Crocus sativus L.). Scientia Horticulturae, 103, 361-379. https://doi.org/10.1016/j.scienta.2004.06.005
  • Mousavi, S., Bathaie, Z. (2011). Historical uses of saffron: identifying potential new avenues for modern research. Avicenna Journal of Phytomedicine, 1(2), 57-66.
  • Mzabri, I., Addi, M., Berrichi, A. (2019). Traditional and modern uses of saffron (Crocus Sativus). Cosmetics, 6(4), 63-74. https://doi.org/10.3390/cosmetics6040063
  • Novita, R., Kasim, A., Anggraini, T., Putra, D.P. (2018). Kahwa Daun; traditional knowledge of a coffee leaf herbal tea from West Sumatera. Indonesia Journal of Ethnic Foods, 5(4), 286-291.
  • Özel, A., Erden, K. (2005). Harran ovası koşullarında yerli ve İran safranı (Crocus sativus L.)’nın verim ve bazı bitkisel özelliklerinin belirlenmesi. IV. Gap Tarım Kongresi, 21-23 Eylül 2005, Şanlıurfa.
  • Özkul-Açıkgöz, A. (2010). Safran bitkisinin yetiştirilmesi, kalitesi ve ticari önemi. Yüksek Lisans Tezi, Bartın Üniversitesi Fen Bilimleri Enstitüsü, Bartın, 132s.
  • Pitsikas, N. (2015). The effect of Crocus sativus L. and its constituents on memory: basic studies and clinical applications. Evidance-Based Complement Alternative Medicine, 2015, 926284. https://doi.org/10.1155/2015/926284
  • Pitsikas, N. (2016). Constituents of saffron (Crocus sativus L.) as potential candidates for the treatment of anxiety disorders and schizophrenia. Molecules, 21(3), 303-314. https://doi.org/10.3390/molecules21030303
  • Prajapati, J.B., Nair, B.M. (2003). History of fermented foods. In E. R. Farnworth (Ed.), Handbook of Fermented Functional Foods (p. 2-22). New York: CRC Press. ISBN: 9781420053265
  • Rezaeieh, K.A.P., Vaziri, P. (2012). Safran (Crocus sativus L.)’ın farklı eksplantlarından in vitro koşullarda bitki çoğaltımı hakkında derleme ve beklentiler. Türk Bilimsel Derlemeler Dergisi, 5(2), 29-31.
  • Samancı, Ö. (2016). Halk Mutfağı. İçinde Bilgin, A., Önçel, S. (Eds.), Osmanlı Mutfağı (s. 1-193). Eskişehir: Anadolu Üniversitesi Yayınları. Sampathu, S.R., Shivaskar, S., Lewis, Y.S., Wood, A.B. (1984). Saffron (Crocus sativus L.) cultivation, processing, chemistry and standardization. Critical Reviews in Food Science and Nutrition, 20(2), 123-157. https://doi.org/10.1080/10408398409527386
  • Small, E. (2016). 52. Saffron (Crocus sativus)-the eco-friendly spice. Biodiversity, 17(4), 162-170. https://doi.org/10.1080/14888386.2016.1246383
  • Şaltu, Z. (2002). Safran’ın (Crocus Sativus L.) biyolojik özellikleri. Yüksek Lisans Tezi, Gazi Üniversitesi Fen Bilimleri Enstitüsü, Ankara, 76s.
  • Ünaldı, E. (2007). Tehdit ve tehlike altında bir kültür bitkisi: Safran (Crocus Sativus L.). Fırat Üniversitesi Sosyal Bilimler Dergisi, 17(2), 53-67.
  • Winterhalter, P., Straubinger, M., (2000). Saffron: Renewed interest in an ancient spice. Food Reviews International, 16(1), 39-59. https://doi.org/10.1081/FRI-100100281
  • Yasmin, S., Nehvi, F.A. (2013). Saffron as a valuable spice: A comprehensive review. African Journal of Agricultural Research, 8(3), 234-242.
  • Yerasimos, M. (2014). 500 Yıllık Osmanlı Mutfağı. İstanbul: Boyut yayıncılık, 307s. ISBN: 9789752301115
  • Zhang, Z., Wang, C.Z., Wen, X.D., Shoyama, Y., Yuan, C.S. (2013). Role of saffron and its constituents on cancer chemoprevention. Pharmaceutical Biology, 51(7), 920-924. https://doi.org/10.3109/13880209.2013.771190
Toplam 64 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Review Articles
Yazarlar

Çiğdem Muştu 0000-0003-0703-6877

Yayımlanma Tarihi 1 Ekim 2021
Gönderilme Tarihi 17 Ocak 2021
Yayımlandığı Sayı Yıl 2021Cilt: 7 Sayı: 4

Kaynak Göster

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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