Antibacterial activity of stigma and petal of different species of saffron (Crocus Spp.)

According to public concerns about side effects of chemical preservatives tend to use natural products without preservatives has been increased. This study aimed to investigate the antimicrobial extract of saffron stigmas and petals of different species on two types of g bacteria (Staphylococcus aureus, Bacillus subtilis) and two g- bacteria (Pseudomonas aeruginosa and Escherichia coli), causing the infection and the most important food poisoning. In this study, the antibacterial activity of three species of saffron with the scientific names of Crocus caspius, Crocus speciosus and Crocus sativus examined. The extraction of the three species of crocus was performed using methanol acid. The antibacterial activity of the extracts obtained by measuring the diameter of bacterial growth as well as the determination of minimum inhibitory concentration was determined. The results showed that the extract of saffron stigmas and petals of different species, had different antibacterial effects, so that B. subtilis and E. coli were the most sensitive and resistant bacteria to extract, respectively. Moreover, the petal extract of C. sativus and the stigma extract of C. speciosus had the most inhibitory effect on the examined microorganisms. Therefore, the stigma and the petals of the saffron in addition to the antioxidant properties can also be used as antibacterial agents.