Polysaccharide and crocin contents, and antioxidant activity of saffron from different origins

Saffron (Crocus sativus L.) is a valuable herbal plant, and is widely used as a spice, food colorant, and medicine. In this study, variations in total polysaccharides, crocin contents, and antioxidant activities (DPPH, OH, O2- radical-scavenging and reducing power) of saffron from seven different production areas were studied. There were significant differences (P ≤ 0.05) among populations for total polysaccharides and crocin contents. The total...