Influence of Drying Methods on the Phenolic Content and Antioxidant Properties of Crocus sativus L. Tepals and Leaves By-Products From Meknes (Morocco)
Soukaina Abou-Wakil, Francesco Cacciola, Fatima Housti, Mohamed Rochd, Roberto Laganà Vinci, Luigi Mondello, Federica Davì, Nicola Micale, Natalizia Miceli, Maria Fernanda Taviano
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Abstract
In recent years, much research has focused on the valorization of Crocus sativus by-products as sources of bioactive compounds. This study was designed to investigate the impact of two different drying methods, freeze-drying and air-drying, on the phenolic content and antioxidant activity of leaves and tepals by-products from C. sativus collected in Meknes, Morocco. Stigmas were included in the study to provide further information on this precious spice. The phenolic content of the hydroalcoholic extracts was determined spectrophotometrically and characterized by HPLC-PDA/ESI-MS analysis. The antioxidant properties were evaluated using different in vitro assays. Both in the DPPH and in the ferrous ion chelating activity assays, the extracts from freeze-dried tepals (Cs-TFD) and leaves (Cs-LFD) displayed higher activity than those from air-dried plant materials. Cs-LFD showed the best scavenging activity, while superimposable chelating activity was observed for Cs-TFD and Cs-LFD. Finally, no toxicity was observed in the Artemia salina lethality bioassay.
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Chemistry & Biodiversity serves as a high-quality publishing forum covering a wide range of biorelevant topics for a truly international audience. This journal publishes both field-specific and interdisciplinary contributions on all aspects of biologically relevant chemistry research in the form of full-length original papers, short communications, invited reviews, and commentaries. It covers all research fields straddling the border between the chemical and biological sciences, with the ultimate goal of broadening our understanding of how nature works at a molecular level.
Since 2017, Chemistry & Biodiversity is published in an online-only format.
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