Table 4.
Frequency of liver hydatid cysts according to Gharbi WHO Classification [10]
| Compounds | Main characteristics | References |
|---|---|---|
| Crocin (C44H64O24) MW: 976.96 g/mol |
- Hydrophilic carotenoid is the most abundant in saffron, with about 80% of the total chemical constituents of saffron. - Responsible for the dazzling golden–yellow–red shade of the spice. - Crocin exhibits an antioxidant effect and protects cells and tissues from oxidation (against oxidative stress). - Crocin is stable in hard conditions. - Crocin presents a maximum absorbance at 440nm. - Crocin is water soluble and is used in many industries as a coloring agent. - Total crocin amount might vary from 6 to 16% of the dry saffron mass. |
[2] [26, 39] |
| Safranal (C10H14O) MW: 150. 21 g/mol |
- Constitutes the main constituent of the essential oil of saffron, about 30 to 70%. - Responsible for the specific aroma of saffron. - It is a monoterpene aldehyde aglycon of picrocrocin formed during dehydration and storage after harvest because of the action of β-glucosidase.\ - The λmax for safranal is at 330 nm. - It is made from 0.001 to 0.006% of saffron dry matter. - Safranal amount may range from 0.04 to 0.48%. |
[40–44] |
| Picrocrocin (C16H26O7) MW: 330.37 g/mol |
- Responsible for the specific flavor and bitter taste of saffron. - Makes approximately 1 to 13% of the dry matter of saffron. - Picrocrocin-a precursor of safranal is a monoterpene glycoside found in the essential oil of saffron. It is the second most abundant compound in the essential oil of saffron. - Presents a maximum absorbance at λ=254 nm. |
[41, 44, 45] |