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Sampathu, S.R, Shivashankar, S., Lewis, Y.S. and Wood, A.B. (1984) Saffron (Crocus sativus Linn.)—Cultivation, Processing, Chemistry and Standardization. C R C Critical Reviews in Food Science and Nutrition, 20, 123-157. http://dx.doi.org/10.1080/10408398409527386

has been cited by the following article:

• TITLE: Purification of Agro Waste Saffron Using Membrane Technology-Ultrafiltration-Application to Sunscreen Cosmetic Emulsions

  AUTHORS: Maria Zarkogianni, Nikolaos Nikolaidis

  KEYWORDS: Cosmetic Emulsions, SPF, Ultrafiltration, Saffron

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.6 No.7, July 27, 2016

  ABSTRACT: In this present work, ultrafiltration was applied for the purification of agro waste Greek red saffron. The agro waste saffron (before and after ultrafiltration) was used for the preparation of oil- in-water emulsions. Produced emulsions were examined for their viscosity, pH and conductivity during time. Also surface tension values of the aqueous and oily phase of the emulsions were measured. Saffron is known for its antioxidant and anti-solar properties. Anti-solar activity of saffron was evaluated by measuring the SPF value of the emulsion. UV-Vis measurements have shown an incredible increase of the absorption of saffron after ultrafiltration. The emulsions made with the purified saffron presented a better anti-solar activity and at the same time remarkably improvement of their antioxidant and antiaging properties giving a very promising alternative to the cosmetic industry.