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A. M. Sánchez, M. Carmona, S. A. Ordoudi, M. Z. Tsimidou and G. L. Alonso, “Kinetics of Individual Crocetin Ester Degradation in Aqueous Extracts of Saffron (Crocus sativus L.) upon Thermal Treatment in the Dark,” Journal of Agricultural and Food Chemistry, Vol. 56, No. 5, 2008, pp. 1627-1637. Hdoi:10.1021/jf0730993

has been cited by the following article:

• TITLE: Saffron (Crocus sativus L.) Inhibits Aflatoxin B1 Production by Aspergillus parasiticus

  AUTHORS: Cryssa Tzanidi, Charalampos Proestos, Panagiota Markaki

  KEYWORDS: Aflatoxin B1; A. parasiticus; HPLC-FL Analysis; Saffron; Antioxidants

  JOURNAL NAME: Advances in Microbiology, Vol.2 No.3, September 25, 2012

  ABSTRACT: Aflatoxin B1 (AFB1) is a carcinogenic metabolite produced by certain Aspergillus species. The aim of the present study was to investigate the effect of saffron stigmas on A. parasiticus growth and AFB1 production in Yeast Extract Sucrose (YES) medium. AFB1 was extracted from cultures and purified with immunoaffinity columns followed by high performance liquid chromatography (HPLC) coupled to fluorescence detector (FL) analysis. Methods' recovery and limit of detection were 95.3% and 0.02 ng AFB1·ml–1 of YES respectively. Results indicated that AFB1 production in samples of YES inoculated with A. parasiticus after the addition of saffron dried stigmas (100 mg·flask–1) was significantly lower (p 1 was detected, after the 7th day of observation in cultures with saffron alone. Maximum production was observed on the 12th day (0.018 μg AFB1·flask–1) and on the 9th day (0.051 μg AFB1·flask–1) for samples of YES with the addition of saffron inoculated with A. parasiticus and samples with saffron alone (non-inoculated), respectively. In control samples (inoculated without saffron) the maximum production on the same days 12 and 9 was 75.31 μg AFB1·flask–1 and 64 μg AFB1·flask–1 respectively. Conclusively when saffron was added to YES inoculated with A. parasiticus, AFB1 production decreased by 99.9% compared to control cultures without saffron addition. This inhibition can be attributed to the antioxidant capacity of saffron constituents.