Effects of Saffron on the Oxidative Status of Fried Foods Rich in Carbohydrates (Tah-Dig)

Food habits include significant effects on the human longevity and health. Use of high heat to fry carbohydrates can produce oxidants that cause several diseases such as cancers. Additives with antioxidant characteristics can prevent these diseases. The present study was carried out to investigating oxidative characteristics of fried rice (Tah-Dig) and effects of simultaneous consumption of saffron in human population of Kermanshah, Iran.

In this cross-sectional descriptive study, questionnaire of "rice preparation pattern in Iran" was used. The sample size was 18 in each group and in total for six groups of Tah-Dig samples. Samples were homogenized in PBS buffer and stored at 80 °C after centrifugation. Total specificity capacity (TAC), total oxidant status (TOS) and carbonyl content of the samples were assessed.

Results showed significant increases in TOS and carbonyl and significant decreases in TAC (p < 0.001) within 30 min of cooking. In general, adding saffron to Tah-Dig did not change TAC. However, significant decreases were seen in TOS of Tah-Dig of potatoe and rice. Changes of TOS in Tah-Dig of the bread were not significant. No significant differences were reported in the carbonyl content of bread Tah-Dig samples; however, it led to decreases in the rice and potato groups.

This study showed that simultaneous consumption of saffron in Tah-Dig could be harmful, including toxicity and carcinogenicity.