Abstract
The application of circular economy principles is of particular interest to the agricultural and agri-food sectors, given the large amount of waste matrix of some plant species. In recent decades, attention that has been given to the cultivation of saffron (Crocus sativus L.) has been rediscovered. The saffron produced from dried stigmas of Crocus sativus L. has been known since ancient times for its numerous therapeutic properties. The spice is obtained from the stigmas of the flowers, while petals and stamens are 90% waste material.
The recovery of the flowers, considering the considerable amount of polyphenols with high antioxidant activity present in this matrix (kaempferol and quercetin glycosides), allows its use for innovative purposes in different product sectors, such as foods, cosmetics, and biomedical applications. In this context, this work evaluated that the polyphenol content in flowers of C. sativus grown in Tuscanyto characterizes this product from a qualitative–quantitative point of view for various product sectors. The quali-quantitative analysis of the extracts was carried out by HPLC/DAD/MS (high performance liquid cromatography coupled with diode array and mass specrometer) analysis. Given the potential of this matrix, another aspect of the research consists of evaluating the possible tumour growth inhibition activity on kidney and bladder cancer cell lines by the extracts of petals.
Annalisa Romani died before publication of this work was completed.
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Acknowledgements
The authors wish to express their sincere gratitude to SaffronNutraMed-PEI-AGRI, PS-GO sottomisura 16.2 – PSR Toscana 2014-2020. We express sincere thanks to Azienda Pura Crocus ssa (Montalcino, SI) for the supply of saffron samples.
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Vignolini, P. et al. (2024). Crocus sativus L. Flower’s Valorization as Sources of Bioactive Compounds. In: Lagioia, G., Paiano, A., Amicarelli, V., Gallucci, T., Ingrao, C. (eds) Innovation, Quality and Sustainability for a Resilient Circular Economy. AISME 2022. Circular Economy and Sustainability. Springer, Cham. https://doi.org/10.1007/978-3-031-28292-8_37
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DOI: https://doi.org/10.1007/978-3-031-28292-8_37
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