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Cytotoxic Effect Against 3T3 Fibroblasts Cells of Saffron Floral Bio-Residues Extracts

Jéssica Serrano-Díaz, Carmen Estevan, M Ángel Sogorb, Manuel Carmona, Gonzalo L Alonso, Eugenio Vilanova

Food Chem. 2014 Mar 15;147:55-9.

PMID: 24206685

Abstract:

For every kilogram of saffron spice produced, about 63 kg of floral bio-residues (FB) (tepals, stamens and styles) are thrown away. Extracts of these bio-residues in water (W1), water:HCl (100:1, v/v) (W2), ethanol (E3), ethanol:HCl (100:1, v/v) (E4), dichloromethane (D5) and hexane (H6) were prepared. Their composition in flavonols and anthocyanins, and their effect on cell viability were determined. W1 was the richest in kaempferol 3-sophoroside (30.34 mg/g dry FB) and delphinidin 3,5-diglucoside (15.98 mg/g dry FB). The highest tested concentration (900 μg/ml) of W1, W2, E4, D5 and H6 did not significantly decrease the cell viability. Only E3 at that concentration caused a significant decrease of 38% in the cell viability. Therefore, all extracts studied are not cytotoxic at concentrations lower than 900 μg/ml, and W1 is proposed as the optimal for food applications due to its greater contribution of phenolic compounds.

Chemicals Related in the Paper:

Catalog Number Product Name Structure CAS Number Price
AP18609171 Quercetin 3-sophoroside Quercetin 3-sophoroside 18609-17-1 Price
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