Document Type : Research Paper
Authors
1 Amir Kabir University, Department of Chemistry, Tehran, Iran
2 Research Institute of Forests and Rangelands, Tehran, Iran.
3 Research Institute of Forests and Rangelands, Tehran, Iran
Abstract
Saffron spice is the dried, dark- red stigmata of crocus sativus. L flowers is a very high valve material due to its applications, mainly those to provide color and flavor to foods . Dietary factors play a significant role in both cancer promotion and prevention. Carotenoieds are one of the most common dietary compounds that have been studied as cancer- preventive agents. Recently extracts from natural products and saffron ave also been shown to exhibit anticancer activity.the main pigments of saffron are mono – and di- glycosyle esters of the polyene dicarboxylic acid crocetin, where D-glycose and D- gentobiose occurs as carbohydrate residues.For the extracton of saffron 20 gr was successively and exhausively extracted with light petroleum , diethyl ether and methanol in a soxhlet extractor in the dark. The methanol extract contained the glycosede carotenoids of saffron. Separation of the constituents was achieved by silica gel TLC using diffrents solvent (mobile phase) system. The TLC method was time consuming and also gave an overestimation of the colour princiles.
Keywords
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