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Научни трудове на Съюза на учените в България-Пловдив. Серия В. Техника и технологии, т. XV, ISSN 1311 -9419 (Print), ISSN 2534-9384 (On- line), 2017. Scientific Works of the Union of Scientists in Bulgaria-Plovdiv, series C. Technics and Technologies, Vol. XV., ISSN 1311 -9419 (Print), ISSN 2534-9384 (On- line), 2017.
SAFFRON - THE KING OF SPICES Elena Ivanovska, Zivko Jankuloski University "St. Kliment Ohridski", Faculty of biotechnical sciences - Bitola, Macedonia
Abstract: In the past, spices used to be expensive as gold. Because of them many wars were fought. For someone they represented heaven and for someone precipice but the truth is that they were a symbol of wealth and power. Jack Turner in his book "Spices: History of a temptation", writes about their influence on humans desire and actions. Today the privilege to be called the most expensive spice in the world has the spice called "Saffron", often referred to as the king. One kilogram saffron is more expensive than a kilogram of pure gold. Considering these features of the saffron I have decided to elaborate the topic: "Saffron- the king of spices". This paper is about the origin, spread, description of the plant, nutrition value production (what kind of soil manages, necessary conditions, time of harvest, method of storage, drying...) Practical application of saffron as spice, use of the saffron as spice, use the saffron in medicine and what are the conditions for cultivation of saffron in Republic of Macedonia.
Key words:saffron,spices,benifits of saffron, Crocus sativus.
Introduction
In the past, spices were as expensive as gold. For some, spices represented a Paradise, for others, the road to perdition, but they were potent symbols of wealth and power, and the wish to possess them drove explorers to circumnavigate the globe—and even to savagery. The influence of spices on human desires and actions is written by James Turner in ,Spice-History-Temptation'.
Saffron, Crocus Sativus Linnaeus, is a gene in the family Iridaceae. Pronounced "SAF-ruhnoxidase enzymes saffron has been used for thousands of years for seasoning, fragrance, dye, and medicine. The stigmas of the flower are harvested and processed by hand, which is very labor intensive and the reason why Saffron is considered the world's most expensive spice.
True saffron is considered a domesticated plant that has only a few related species growing in the wild. This makes it difficult to pinpoint its exact origins, thus, some food historians believe it is native to the area known as Asia Minor (the westernmost protrusion of Asia, which makes up the majority of what is today the Republic of Turkey) while others have the opinion that it originated from ancient Persia (modern day Iran).
Saffron is called za-faran (Arabic), fan huang hua (Mandarin), safran (French and German), zaaffran/kesar (Hindi), safuran (Japanese), acafrao (Portuguese), shafran (Russian) and azafran (Spanish). Saffron is also known as rose of saffron, crocus, and hay saffron.
History of Saffron
Saffron was firstly documented in an Assyrian botanical reference compiled under
Ashurbanipal, an Assyrian king (who reigned from 668-627 BC. The earliest recordings of
saffron in Greek culture date back to Bronze Age (3200-600 BC). A saffron harvest is shown in
the Knossos palace frescoes of Minoan Crete, which depicts the flowers being picked by young 102
girls and monkeys Saffron's appearance in South and East Asia has various accounts of how and exactly where it first arrived but the earliest Persian records suggest that after ancient Persia conquered Kashmir they had saffron and various spices sent to them to stock their newly built gardens.
The first Persian saffron crocus corms were transplanted to Kashmiri soil and were harvested prior to 500 BC. Saffron was also favored by Alexander the Great (356 - 323 BC) and his forces during their Asian campaigns. Saffron was added to teas and used to make saffron rice. Alexander also had saffron added to his bath water as he came to believe that it help heal his many wounds suffered in battle.
One of the earliest references to the use of saffron in Ancient Egypt had it used by Cleopatra (69 BC - 30 BC) and other Pharaohs as an aromatic and seductive essence. Because Egypt does not have the correct climate to grow the flower this also suggests that it must have been brought to the area from further north or the Persian Empire. Saffron was introduced into Spain by the Moors who are credited with planting it throughout the southern provinces of Andalucia, Castile, La Mancha, and Valencia. This exotic spice is a native of Southern Europe and today cultivated worldwide in many countries, particularly in Spain, Italy, France, Greece, Turkey, Iran, and in the Indian state of Jammu and Kashmir.
Saffron nutrition facts
The Crocus sativus plant grows to about 15-20cm in height and bears lavender colored flowers during each season which lasts from October until November. Each flower features perianth consisting of a stalk, known as "style," connecting to three "stigmas" or threads to the rest of the plant. These orange-yellow colored stigmas along with the „style" constitute „saffron" a prized condiment spice. Good saffron crop production demands cold, dry climate with well-drained rich fertile soil and irrigation facilities or sufficient amount of rainfall. The flowers harvested during the early-morning hours and soon their stigma separated, allowed to dry, and packed for marketing.
Saffron has a distinct flavor that comes from chemical compounds in it such as picrocrocin, and safranal. It also contains a natural carotenoid chemical compound, crocin, which gives saffron its golden-yellow hue. These traits along with its medicinal properties make it a valuable ingredient in many cuisines worldwide.
Saffron tastes bitter and contributes a luminous yellow-orange coloring to foods. Because of the unusual taste and coloring, it adds to foods, saffron is widely used in Persian, Arab, Central Asian, European, Indian, Moroccan, and Cornish cuisines. Confectionaries and liquors also often include saffron. Medicinally, saffron has a long history as part of traditional healing; modern medicine has also discovered saffron as having anticarcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immuno-modulating, and antioxidant-like properties. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. Recent studies have shown the beneficial effects of saffron in depression, premenstrual syndrome (PMS), and Alzheimer's Disease.
Saffron, in about 100 grams of its quantity contains 310 kilocalories, 65.37 grams of carbohydrates, 11.43 grams of protein, 5.85 grams of fat and 0mg of cholesterol. Dietary fibre content is 3.9 grams with other minerals like calcium 111mg, copper, 0.328mg, iron 11.10mg, magnesium 264mg and manganese 28mg contributing to its mineral base.
See the table below for in depth analysis of nutrients: Saffron (Crocus sativus), Nutritional value per 100 g.1
Principle Nutrient Value Percentage of RDA
Energy 3 10 Kcal 15.5%
Carbo hydrates 65.37 g 50%
Protein 1143 g 21%
Total Fat 5.85 g 29%
Cholesterol 0 mg 0%
Dietary Fiber 3.9 g 10%
Vitamins
Folates 93 Mg 23%
Niacin 1.46 mg 9%
Pyridoxine 1.010 mg 77%
Riboflavin 0.267 mg 20%
Vitamin A 530 IU 18%
Vitamin C 80.8 mg 13 5%
Electrolytes
Sodium 148 mg 10%
Potassium 1724 mg 37%
Minerals
Calcium 111 mg 11%
Copper 0.328 mg 37%
Iron 11.10 mg 139%
Magnesium 264 mg 66%
Manganese 28.408 mg 1235%
Phosphorus 252 mg 36%
Selenium 56 Mg 10%
Zinc 1.09 mg 10%
Health Benefits of Saffron
■ Saffron contains several plant-derived chemical compounds that are known to have been antioxidant, disease preventing, and health promoting properties.
■ Their flower pistils compose several essential volatile oils, but the most important of them all is safranal which gives saffron its pleasant flavor. Other volatile oils in saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc.
■ This colorful spice has many non-volatile active components; the most important of them is a-crocin, a carotenoid compound, which gives pistils their natural golden-yellow color. It also contains other carotenoids, including zeaxanthin, lycopene, a- andfi-carotenes. These are important antioxidants that help protect the human body from oxidant-induced stress, cancers, infections and acts as immune modulators.
■ The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, antioxidant, digestive, anti-convulsant.
■ This novel spice is an excellent source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. The human body uses manganese and copper as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidasesenzymes.
■ Additionally, it is also rich in many vital vitamins, including vitamin-A, folic acid, riboflavin, niacin, and vitamin-C that is essential for optimum health.2
Saffron in the treatment of PMS
The aim of this double-blind and placebo-controlled trial was to investigate whether saffron
1 Source: USDA National Nutrient data base
2 http://www.nutrition-and-you.com/saffron.html
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(stigma of Crocus sativus L.) could relieve symptoms of premenstrual syndrome (PMS). Doubleblind, randomised and placebo-controlled trial. Departments of Gynaecology/Obstetrics and Psychiatry, Tehran and Zanjan University of Medical Sciences. Women aged 20-45 years with regular menstrual cycles and experience of PMS symptoms for at least 6 months were eligible for the study.
Women were randomly assigned to receive capsule saffron 30 mg/day (15 mg twice a day; morning and evening) (group A) or capsule placebo (twice a day) for a two menstrual cycles (cycles 3 and 4). The primary outcome measure was the Daily Symptom Report, and secondary outcome measure was the Hamilton Depression Rating Scale. In this trial, saffron was found to be effective in relieving symptoms of PMS.
A significant difference was observed in efficacy of saffron in cycles 3 and 4 in the Total Premenstrual Daily Symptoms and Hamilton Depression Rating Scale. The results of this study indicate the efficacy of C. sativus L. in the treatment of PMS. However, a tolerable adverse effects profile of saffron may well confirm the application of saffron as an alternative treatment for PMS.3
Saffron and Heart Disease Protection
Antioxidants in saffron tea can reduce the risk of cardiovascular diseases. The flavonoids, especially lycopene, found in saffron can provide added protection. A clinical trial at the Department of Medicine and Indigenous Drug Research Center showed positive effects of saffron on cardiovascular diseases.4 The study involved 20 participants, including 10 with heart diseases. According to the Indian Journal of Medical Sciences, all the participants showed improved health, but those with cardiovascular diseases showed more progress.
In addition, saffron has been found to be the richest source of riboflavin. Due to the presence of crocetin, it indirectly helps to reduce cholesterol level in the blood and severity of atherosclerosis, thus reducing the chances of heart attacks. It may be one of the prime reasons that in Spain, where Saffron is consumed liberally, the incidence of cardiovascular diseases is quite low. The crocetin present in saffron is found to increase the yield of antibiotics.5 Two compounds of safranal are supposed to increase antibacterial and antiviral physiological activity in the body.
In conclusion, saffron helps reduce the risk of heart diseases by strengthening the blood circulatory system. Rich in minerals like thiamin and riboflavin, saffron promotes a healthy heart and prevents different cardiac problems.
The above facts about Saffron finds that saffron is widely used as a spice, in medicine and in the cosmetics industry and is rightly called the king of spices.
REFERENCES:
1. Basker D, Negbi M. The use of saffron. Econ Bot. 1983;37:228-236.
2. Verma SK, Bordia A. Antioxidant property of Saffron in man. Indian J Med Sci. 1998;52:205-207.[PubMed]
3. USDA National Nutrient Database
4. https://www.amazon.com/Spice-History-Temptation-Jack-Turner/
5. http://www.nutrition-and-you.com/saffron.html
6. https://www.researchgate.net/publication/5580003_Crocus_sativus_L_saffron_in_the_ treatment_of_premenstrual_syndrome_A_double-blind_randomised_and_placebo-controlled_ trial
7. http://www.spicesinc.com/p-286-saffron.aspx
e-mail: elena-ivanovska@live.com
3 https://www.researchgate.net/publication/5580003_Crocus_sativus_L_saffron_in_the_treatment_of_ premenstrual_syndrome_A_double-blind_randomised_and_placebo-controlled_trial
4 Verma SK, Bordia A. Antioxidant property of Saffron in man. Indian J Med Sci. 1998;52:205-207.[PubMed]
5 Basker D, Negbi M. The use of saffron. Econ Bot. 1983;37:228-236.
