Chemical Composition
Saffron is an excellent source of minerals such as copper, potassium, calcium, manganese, iron, zinc and magnesium.
It is also rich in many essential vitamins, including vitamin A, folic acid, and vitamin C, which are essential for optimal health.
Saffron contains about 150 volatile and non-volatile compounds known for their antioxidant, disease-preventing and health-promoting properties.
| Component | Mass (%) |
|---|---|
| Carbohydrates | 12-15 |
| H2O | 14-19 |
| Polypeptides | 11-14 |
| Cellulose | 4-7 |
| Lipids | 3-8 |
| Minerals | 1-5 |
| Miscellaneous | 40 |
The three main biologically active compounds are:
(1) Crocin (C44H64O24), a carotenoid pigment responsible for the yellow-orange color of the saffron;
(2) Picrocrocin (C16H26O7), responsible for the saffron flavor and bitter taste;
(3) Safranal (C10H14O), a volatile compound responsible for the aroma and odor so characteristic of saffron.
Saffron contains about 30% crocin, 5%-15% picrocrocin and usually up to 2.5% volatile compounds, including safranal.
Crocin, picrocrocin and safranal are the most bioactive phytochemicals that not only are responsible for the color, aroma, taste and smell of saffron, but also contribute to the health benefits of saffron.
