Studies on commercial saffron
Journal name: Ancient Science of Life
Original article title: Studies on commercial saffron
The ANSCI is a peer-reviewed, open-access journal focused on Ayurveda and traditional medicines. It publishes original research, reviews, and literary studies linking traditional knowledge with modern science, covering disciplines like botany, ethnomedicine, pharmacology, and clinical research.
This page presents a generated summary with additional references; See source (below) for actual content.
Original source:
This page is merely a summary which is automatically generated hence you should visit the source to read the original article which includes the author, publication date, notes and references.
Muzaffer Alam, S. Joy, R. Bhima Rao
Ancient Science of Life:
(A quarterly multi-disciplinary scientific research journal in Ayurveda)
Full text available for: Studies on commercial saffron
Year: 1991
Copyright (license): CC BY-NC-SA
Download the PDF file of the original publication
Summary of article contents:
Introduction
Saffron, derived from the dried stigma of Crocus sativus L., is commercially available in three varieties: Laccha, Guchi, and Mogra. This study focuses on two commercial samples—Laccha and Mogra—analyzing their moisture and ash content, solubility in water, reactions with sulphuric acid, and the presence of foreign dyes. The aim is to assess the quality of these saffron varieties against previously reported values in the literature, providing insights into their commercial viability and purity.
Purity Assessment of Saffron Samples
The analysis revealed that both saffron samples exhibit moisture levels (12.7% in Laccha and 11% in Mogra) and ash content (4.7% for both) within the parameters reported in existing literature. Notably, the Laccha variety contained a higher solubility in water (52.7%) compared to the Mogra (45.8%). Importantly, tests for foreign dyes showed no contamination in either sample, emphasizing their authenticity. The optical density comparisons indicated that the color intensity of both saffron samples corresponded to that of a 0.07% potassium dichromate solution at 470 nm, but this matching is not definitive for purity due to variations in purification methods between different saffron grades.
Conclusion
The findings suggest that while both the Laccha and Mogra varieties of saffron are of acceptable quality, the Laccha variety is preferred from a pharmaceutical perspective. This preference is based on its higher water solubility that retains more active principles compared to Mogra, which loses some soluble components during its preparation. Overall, the study reinforces the importance of reliable analytical methods to ensure the quality of saffron, a highly valued spice known for both its culinary and medicinal properties.
FAQ section (important questions/answers):
What were the moisture and ash contents of Laccha saffron?
The moisture content in Laccha saffron was found to be 12.7%, while the ash content was 4.7%, consistent with the values reported in earlier literature.
How did the study determine the presence of foreign dyes?
The presence of foreign dyes was assessed by shaking saffron samples with various organic solvents and recording the optical density at 430 nm using a spectrophotometer.
What was the purpose of analyzing saffron samples in the study?
The study aimed to analyze two commercial saffron samples to assess their moisture, ash contents, solubility, and possible presence of foreign dyes, comparing results with previously reported values.
Which saffron variety is preferred from a pharmaceutical perspective?
From a pharmaceutical point of view, the Laccha variety is preferred over Mogra, as the latter may lose part of its water-soluble principles during the flotation treatment process.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Studies on commercial saffron”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Water:
Water is a critical solvent in this study on saffron. It is used to extract water-soluble compounds from saffron samples, which are essential for assessing the quality and purity of saffron. The solubility in water is measured as part of the analysis, highlighting the extraction process's importance in understanding saffron's commercial value.
2) Purification:
Purification refers to the processes used to extract and refine saffron to ensure its quality. Different grades of saffron depend on the purification method, which affects the color intensity and the presence of foreign dyes. This study discusses how purification impacts the properties of the saffron varieties analyzed.
3) Ayurveda (Āyurveda, Ayus-veda):
Ayurveda is an ancient system of medicine from India, emphasizing natural healing. The study analyzes saffron's properties, which is significant in Ayurveda for its medicinal uses. Evaluating saffron's quality supports its application in Ayurvedic practices, where effective herbal treatments are vital, connecting the analysis to traditional medicine principles.
4) Crocus sativus:
Crocus sativus, the scientific name for saffron, is crucial for identifying the subject of the study. Understanding the plant's characteristics is fundamental to analyzing saffron's commercial varieties—Laccha and Mogra. This plant is significant due to its economic value and use in both culinary and medicinal contexts.
5) Discussion:
The discussion section interprets the analytical results of saffron samples, comparing them to established values in literature. This section provides insight into the significance of the findings, including the implications for saffron's purity and quality in commercial settings, thus fostering a deeper understanding of saffron's value in trade.
6) Science (Scientific):
Science underpins the analytical methods used in this study, focusing on empirical data to understand saffron's properties. By employing established scientific techniques such as spectrophotometry, the study aims to ensure accuracy and reliability in the assessment, reinforcing the commitment to scientific rigor and quality standards in herbal analysis.
7) Siddha (Siddhā):
Siddha medicine is another Indian traditional healing system, closely related to Ayurveda. While the study primarily focuses on saffron's properties, its relevance extends to Siddha, as saffron is also used in Siddha formulations. Understanding saffron’s characteristics can enhance its therapeutic applications in both Ayurvedic and Siddha practices.
8) Blood:
Blood relates to saffron's noted properties and potential effects on health. In traditional medicine, saffron is often associated with improving circulation and combating blood-related ailments. Analyzing saffron's compounds may reveal its medicinal benefits, thus underscoring the importance of the study in the context of holistic health.
9) Drug:
The term drug reflects the potential medicinal uses of saffron, linking the study to pharmaceutical applications. The analytical findings emphasize saffron's quality parameters essential for its use as a drug in herbal medicine, stressing the necessity of rigorous analysis to ensure safety and efficacy in therapeutic settings.
Other Science Concepts:
Discover the significance of concepts within the article: ‘Studies on commercial saffron’. Further sources in the context of Science might help you critically compare this page with similair documents:
Crocus sativus, Method of purification, Moisture content, Ash Content, Colour intensity, Optical density, Pharmaceutical point of view, British pharmacopoeia, Commercial Samples, Water soluble matter, Analytical values.