EFFECTS OF EXTRACTION SOLVENT AND TECHNIQUE ON THE ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF SPRING SAFFRON (CROCUS VERNUS (L.) HILL)

Spring saffron (lat. Crocus vernus (L.) Hill) is a perennial plant species from the Iridaceae family. Purple or white coloured flowers bloom in the early spring. Saffron is commonly used in cookery, but because of its healing properties, saffron is also used for improving blood circulation, treating...

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Bibliographic Details
Published in:Acta medica Saliniana 2019-07, Vol.49 (2), p.19-23
Main Authors: Horozić, Emir, Kolarević, Lamija, Zukić, Amila, Bjelošević, Demir, Mekić, Lejla, Ademović, Zahida, Husejnagić, Darja
Format: Article
Language:English
Subjects:
Antimicrobial agents
Antioxidants
Biological activity
Carotenoids
E coli
Ethanol
Listeria
Methods
Microorganisms
Phenols
Phytochemicals
Solvents
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Summary:Spring saffron (lat. Crocus vernus (L.) Hill) is a perennial plant species from the Iridaceae family. Purple or white coloured flowers bloom in the early spring. Saffron is commonly used in cookery, but because of its healing properties, saffron is also used for improving blood circulation, treating the cardiovascular diseases, preventing tumour and healing skin diseases. This research aimed to determine the influence of extraction solvents (water, ethanol and acetone) and technique (Soxhlet extraction, ultrasonic extraction and maceration) on antioxidative and antimicrobial activity and the content of total phenols. FRAP and DPPH methods were used to examine antioxidative activity. Antibacterial activity was analysed by using diffusion technique on bacterial strains of Escherichia coli, Enterococcus faecalis, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, and Pseudomonas aeruginosa. Antifungal activity was examined on Candida albicans. The results showed that the ethanol extracts have the highest antioxidant activity and the aqueous extracts have the lowest one. None of the tested extracts showed antibacterial activity, but aqueous extracts and ethanolic extract of saffron, obtained by maceration, showed antifungal activity.
ISSN:0350-364X
1840-3956
DOI:10.5457/503