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From Floral By‐Product to Bioactive Resource: Phytochemical Profiling and Antioxidant Potential of Crocus sativus Stamens.

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Title: From Floral By‐Product to Bioactive Resource: Phytochemical Profiling and Antioxidant Potential of Crocus sativus Stamens.
Authors: Mamri, Samira1 (AUTHOR) s.mamri@ump.ac.ma, Baddaoui, Sanae1 (AUTHOR), Çam, Dilaycan2 (AUTHOR), Çakir, Cansel2 (AUTHOR), Roubi, Mohammed1 (AUTHOR), Conte, Raffaele3 (AUTHOR), Sıcak, Yusuf4 (AUTHOR), Öztürk, Mehmet2,5 (AUTHOR), Choukri, Mohammed6 (AUTHOR), Dauelbait, Musaab7 (AUTHOR) musaabelnaim@gmail.com, Elossaily, Gehan M.8,9 (AUTHOR), Bin Jardan, Yousef A.10 (AUTHOR), Gaafar, Abdel‐Rhman Z.11 (AUTHOR) agaafar@ksu.edu.sa, Asehraou, Abdeslam1 (AUTHOR), Saalaoui, Ennouamane1 (AUTHOR)
Source: Food Science & Nutrition. Dec2025, Vol. 13 Issue 12, p1-15. 15p.
Subject Terms: *Natural resources, Bioactive compounds, Antioxidants, Nutritional assessment, Floral products, Saffron crocus
Abstract: The production of saffron (Crocus sativus L.) generates large quantities of floral by‐products, particularly stamens, which are often discarded despite their potential as sources of bioactive compounds. This study aimed to provide, for the first time, a comprehensive and comparative characterization of C. sativus stamen extracts and fractions using a multianalytical approach (UHPLC–MS/MS, GC–MS, ICP‐OES, and spectrophotometry), in order to reveal their nutritional, phytochemical, and antioxidant potential. Elemental analyses revealed high levels of essential macro‐ and micronutrients such as potassium, phosphorus, calcium, and iron. Spectrophotometric and chromatographic assays quantified sugars and proteins, while UHPLC–MS/MS and HPLC‐DAD identified key phenolic acids and flavonoids, including chlorogenic acid, rutin, quercetin, and crocin. GC–MS profiling of the petroleum ether fraction showed palmitic and oleic acids as major components. The hydrolyzed ethyl acetate fraction displayed the highest antioxidant activity across DPPH, ABTS, β‐carotene bleaching, and metal‐chelating assays, likely due to the release of aglycone phenolics and synergistic effects. This work introduces an original integrative analysis of saffron stamens, highlighting them as an underexplored and sustainable source of bioactive nutrients and antioxidants with promising applications in the food, nutraceutical, and cosmetic industries. [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: From Floral By‐Product to Bioactive Resource: Phytochemical Profiling and Antioxidant Potential of Crocus sativus Stamens.
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  Data: <searchLink fieldCode="AR" term="%22Mamri%2C+Samira%22">Mamri, Samira</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> s.mamri@ump.ac.ma</i><br /><searchLink fieldCode="AR" term="%22Baddaoui%2C+Sanae%22">Baddaoui, Sanae</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Çam%2C+Dilaycan%22">Çam, Dilaycan</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Çakir%2C+Cansel%22">Çakir, Cansel</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Roubi%2C+Mohammed%22">Roubi, Mohammed</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Conte%2C+Raffaele%22">Conte, Raffaele</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sıcak%2C+Yusuf%22">Sıcak, Yusuf</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Öztürk%2C+Mehmet%22">Öztürk, Mehmet</searchLink><relatesTo>2,5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Choukri%2C+Mohammed%22">Choukri, Mohammed</searchLink><relatesTo>6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dauelbait%2C+Musaab%22">Dauelbait, Musaab</searchLink><relatesTo>7</relatesTo> (AUTHOR)<i> musaabelnaim@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Elossaily%2C+Gehan+M%2E%22">Elossaily, Gehan M.</searchLink><relatesTo>8,9</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bin+Jardan%2C+Yousef+A%2E%22">Bin Jardan, Yousef A.</searchLink><relatesTo>10</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gaafar%2C+Abdel‐Rhman+Z%2E%22">Gaafar, Abdel‐Rhman Z.</searchLink><relatesTo>11</relatesTo> (AUTHOR)<i> agaafar@ksu.edu.sa</i><br /><searchLink fieldCode="AR" term="%22Asehraou%2C+Abdeslam%22">Asehraou, Abdeslam</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Saalaoui%2C+Ennouamane%22">Saalaoui, Ennouamane</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Dec2025, Vol. 13 Issue 12, p1-15. 15p.
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  Data: *<searchLink fieldCode="DE" term="%22Natural+resources%22">Natural resources</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+assessment%22">Nutritional assessment</searchLink><br /><searchLink fieldCode="DE" term="%22Floral+products%22">Floral products</searchLink><br /><searchLink fieldCode="DE" term="%22Saffron+crocus%22">Saffron crocus</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The production of saffron (Crocus sativus L.) generates large quantities of floral by‐products, particularly stamens, which are often discarded despite their potential as sources of bioactive compounds. This study aimed to provide, for the first time, a comprehensive and comparative characterization of C. sativus stamen extracts and fractions using a multianalytical approach (UHPLC–MS/MS, GC–MS, ICP‐OES, and spectrophotometry), in order to reveal their nutritional, phytochemical, and antioxidant potential. Elemental analyses revealed high levels of essential macro‐ and micronutrients such as potassium, phosphorus, calcium, and iron. Spectrophotometric and chromatographic assays quantified sugars and proteins, while UHPLC–MS/MS and HPLC‐DAD identified key phenolic acids and flavonoids, including chlorogenic acid, rutin, quercetin, and crocin. GC–MS profiling of the petroleum ether fraction showed palmitic and oleic acids as major components. The hydrolyzed ethyl acetate fraction displayed the highest antioxidant activity across DPPH, ABTS, β‐carotene bleaching, and metal‐chelating assays, likely due to the release of aglycone phenolics and synergistic effects. This work introduces an original integrative analysis of saffron stamens, highlighting them as an underexplored and sustainable source of bioactive nutrients and antioxidants with promising applications in the food, nutraceutical, and cosmetic industries. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1002/fsn3.71282
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      – Code: eng
        Text: English
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      – SubjectFull: Floral products
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      – SubjectFull: Saffron crocus
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      – TitleFull: From Floral By‐Product to Bioactive Resource: Phytochemical Profiling and Antioxidant Potential of Crocus sativus Stamens.
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              Text: Dec2025
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