Study the antibacterial properties of different parts of saffron extract and their application in cream

Authors
Dornoush Jafarpour 1
Seyed Mohammad Bagher Hashemi 2
Azam Ghaedi 3
1 Assistant professor of the Department of Food Science and Technology, College of Agriculture, Islamic Azad University of Fasa Branch, Fars, Iran
2 Associate professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
3 M. Sc. Graduated of the Department of Food Science and Technology, College of Agriculture, Islamic Azad University of Fasa Branch, Fars, Iran
10.52547/fsct.18.115.27
Abstract
One way to control the growth of pathogenic bacteria is to use preservatives and antimicrobial compounds. Due to the general concerns about the side effects of chemical preservatives, there is a tendency to consume products that use natural preservatives. In this study, six parts of saffron (Petal, Stigma, Stamen, Corm, Stale, Stem) were prepared and the amount of phenolic compounds, antimicrobial properties, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of extracts against gram-negative bacteria (Escherichia coli and Salmonella Typhi) and gram-positive bacteria (Staphylococcus aureus and Bacillus cereus) were evaluated. Also, the extract that showed the highest antimicrobial properties was selected and its effects were evaluated on the cream at 0.25, 0.5 and 0.75% (w/v) concentrations. The results showed that among the extracts of different parts of saffron, petal extract has the highest amount of phenolic compounds and antimicrobial effect. The highest effect of ethanolic extract of petal was achieved against gram positive bacteria such as B. cereus and S. aureus, respectively. The lowest amount of MIC and MBC were obtained for petals at concentration of 3.12 and 6.25 (mg / ml), respectively. In cream with 0.75% extract concentration, the total bacterial count was significantly lower than the other two concentrations. Also, the results of sensory evaluation of treated cream showed that 0.5% petal extract was chosen as the best treatment since it was rated the highest by the panelist compared to other samples. Therefore, according to the results, saffron petal extract can be considered as a valuable plant for overcoming infectious diseases and it can be used as a natural antimicrobial source in cream to replace chemical preservatives.
Keywords
Antibacterial
saffron
Extract
Cream

Subjects

[1] Fernandes, R. (2009). Microbiology handbook dairy products, Biddles Ltd., King’s Lynn, 37-39.
[2] Canillac, N. & Mourey, A. (2001). Antibacterial activity of the essential oil of Picea excelsa on Listeria, Staphylococcus aureus and coliform bacteria. Food Microbiology, 18(3), 261-268.
[3] Soeda, S., Ochiai, T., Shimeno, H., Saito, H., Abe, K., Tanaka, H. & Shoyama, Y. (2007). Pharmacological activities of crocin in saffron. Journal of Natural Medicines, 61, 102-111.
[4] Serrano-Díaz, J., Sánchez, A. M., Martínez-Tomé, M., Winterhalter, P. & Alonso, G. L. (2013). A contribution to nutritional studies on Crocus sativus flowers and their value as food. Journal of Food Composition and Analysis, 31, 101-108.
[5] Goupy, P., Vian, M.A., Chemat, F. & Caris- Veyrat, C. (2013). Identification and quantification of flavonols, anthocyanins and lutein diesters in tepals of Crocus sativus by ultra performance liquid chromatography coupled to diode array and ion trap mass spectrometry detections. Industrial Crops and Products, 44, 496-510.
[6] Li, C. Y., Lee, E. J. & Wu, T. S. (2004). Antityrosinase principles and constituents of the petals of Crocus sativus. Journal of Natural Products, 67, 437–440.
[7] Serrano-Díaz, J., Sánchez, A.M., Martínez-Tomé, M., Winterhalter, P. & Alonso, G. L. (2014). Flavonoid determination in the quality control of floral bioresidues from Crocus sativus L. Journal of Agricultural and Food Chemistry, 62, 3125-3133.
[8] Azami, L., Babapour, A. & Garechahi, M. (2012). Antimicrobial effect of aqueous extract of saffron petals on some of food-borne bacterial pathogen, Journal of Food Hygiene, 2(1), 63–73 [In Persian].
[9] Afshar Mohammedan, M., Kordi, Sh. & Mashhadi Nejad, A. (2016). Antibacterial activity of stigma and petal of different species of saffron (Crocus Spp.). Journal of Molecular and Cellular Research, 29(3), 265–273 [In Persian].
[10] Kahkonen, M. P., Hopia, A. I. & Vuorela, H. J. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47, 3954–396.
[11] Cockerill, F.R. (2006). Clinical, Institute LS. Performance standards for antimicrobial disk susceptibility testing: approved standard, National Committee for Clinical Laboratory Standards, 29(1), 1-76.
[12] Watts, B. M., Ylimaki, G. L., Jeffery, L. E. & Elias, L. G. (1989). Basic Sensory Methods for Food Evaluation. The Centre, University of Minnesota, 1 -160.
[13] Sariri, R., Sabbaghzadeh, R. & Poumohamad, F. (2011). In-vitro antioxidant and anti-tyrosinase activity of methanol extracts from Crocus sativus flowers. Pharmacologyonline, 3, 1–11.
[14] Fallah Shojaee, M., Sadeghi Mahoonak, A. R., Khomeiri, M. & Ghorbani, M. (2017). Evaluation of antioxidant activity of methanol extract of Stevia rebaudiana Bertoni and investigation of this properties in dairy dessert, Electronic Journal of Food Processing and Preservation, 8(2), 69 – 90 [In Persian].
[15] Bahri-Sahloul, R., Ben Fredj, R., Boughalleb, N., Shriaa, J., Saguem, S., Hilbert, J. L., & Harzallah-Skhiri, F. (2014). Phenolic composition and antioxidant and antimicrobial activities of extracts obtained from Crataegus azarolus L. var. aronia (Willd.) Batt. ovaries calli. Journal of Botany, 2014, 1-11.
[16] Parker, T. D., Adams, D. A., Zhou, K., Harris, M. & Yu, L. (2003). Fatty acid composition and oxidative stability of cold‐pressed edible seed oils. Journal of food science, 68(4), 1240-1243.
[17] Okmen, G., Kardas, S., Bayrak, D., Arslan, A. & Cakar, H. (2016). The antibacterial activities of Crocus sativus against mastitis pathogens and its antioxidant activities. World Journal of Pharmacy and Pharmaceutical Sciences, 5(3), 146-156.
[18] Tayel, A. & El-Tras, W. F. (2009). Possibility of fighting food borne bacteria by Egyptian folk medicinal herbs and spices extracts. Journal of the Egyptian Public Health Association, 84 (1), 21- 32.
[19] Razzaghi, R., Nourbakhsh, R., Hemmati, Kakhaki, A. & Saberi Najafi, M. (2003). Antimicrobial effect of saffron. 3rd national congress on saffron, Iran.
[20] Pintado, C., Miguel, A., Acevedo, O., Nozal, L., Novella, J. L. & Rotger, R. (2011). Bactericidal effect of saffron (Crocus sativus L.) on Salmonella enterica during storage. Food Control, 22, 638-642.
[21] Wei, L. S., Musa, N., Wee, W., Musa, N. & Seng, C. T. (2007). Antimicrobial property of 12 spices and methanol extract of ornamental sea anemone (Radianthus ritteri) against Edwardsiellosis agent and other bacteria. Advanced Biomedical Research, 1(5–6), 164-166.
[22] Noorbakhsh, A., Shakerian, A. & Hojatoleslami, M. (2015). Comparison of the effect of essential oil and powder of aqueous extract of Marzeh Bakhtiari plant in preventing staphylococcus aureus growth in cream cheese. 23rd National Congress of Food Science and Technology of Iran, Quchan, Islamic Azad University, Quchan Branch [In Persian].
[23] Razmjoo, M., Khaki, P., Faghih Nasiri, M. & Rezaei, K. (2016). Possibility Study of Multilayer Encapsulation by External Gelation Procedure on the Survival of Probiotic Bacteria Undergoing Orange Juice Pasteurization. Iranian Journal of Nutrition Sciences & Food Technology, 11 (1), 59-66 [In Persian].
[24] Beuchat, L. R., Brackett, R. E. & Doyle, M. P. (1994). Lethality of carrot juice to Listeria monocytogenes as affected by pH, sodium chloride and temperature. Journal of food protection, 57(6), 470-474.
[25] Cava-Roda, R. M., Taboada-Rodríguez, A., Valverde-Franco, M. T. & Marín-Iniesta, F. (2012). Antimicrobial activity of vanillin and mixtures with cinnamon and clove essential oils in controlling Listeria monocytogenes and Escherichia coli O157: H7 in milk. Food and Bioprocess Technology, 5(6), 2120-2131.
[26] Ghaleh Mosiyani, Z., Pourahmad, R. & Rajaei, P. (2019). Investigation of the Effect of Hop (Hyssoupus officinalis L.) and Hyssop (Humulus lupulus L.) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh. Journal of Food Technology and Nutrition, 16(3), 45-58 [In Persian].
Journal of food science and technology(Iran)
Volume 18, Issue 115 - Serial Number 115
September 2021
Pages 339-349