In vitro bactericidal activities of various extracts of saffron (Crocus sativus L.) stigmas from Torbat-e Heydarieh, Gonabad and Khorasan, Iran

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Beniamino T. Cenci-Goga *
Renzo Torricelli
Yousef Hosseinzadeh Gonabad
Nicoletta Ferradini
Roberto Venanzoni
Paola Sechi
Maria Francesca Iulietto
Emidio Albertini
(*) Corresponding Author:
Beniamino T. Cenci-Goga |


Saffron is one of the most expensive spices in the world (20,000 €/kg) and this is due not only to the high demand for its various uses such as cooking, production of staining medicines, cosmetics etc., but also for the high costs of cultivation and production. Several studies have demonstrated that differences in saffron quality are mainly due to the methodology followed in the processing of stigmas, and environmental conditions independent of the origin. Some authors found phenotypic variations within cultivated saffron, but very limited genetic diversity. The reason for the very limited genetic diversity in cultivated saffron is explained by its asexual mode of reproduction (propagation). The aim of this study was to assess the antimicrobial activity of stigma saffron, which were tested against different bacteria strains. The results obtained from the antimicrobial activity study indicate that stigmas of C. sativus have some antimicrobial effect.

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