Effects of Salicylic Acid on Carotenoids and Antioxidant Activity of Saffron (Crocus sativus L.)

Saffron (Crocus sativus L.), the most valuable medicinal food product, belongs to the Iridaceae family which has been widely used as a coloring and flavoring agent. The stigmas contain three major compounds, crocins (carotenoid compound responsible for color), picrocrocin (responsible for taste) and safranal (responsible for odor). It has been used for medicinal purposes, as a spice and condiment for food and as a dye since ancient times. Numerous studies have shown crocins as main carotenoids of saffron to be capable of a variety of pharmacological effects, such as protection against cardiovascular diseases, inhibition of cancer cell development. Salicylic acid (SA) is a signaling molecule and a hormone-like substance that plays an important role in the plant physiological processes. In order of importance of saffron as valuable product, the aim of this study is to investigate effects of salicylic acid application (0.01, 0.1 and 1 mM) on crocin and safranal content and antioxidant activity of stigma. Results showed that SA application at 1 mM were the most effective treatments in increase of crocin content and stronger antioxidant activity, but SA had a negative effect on safranal content and the highest quantity of this compound was observed in control plants.