Saffranal

Saffranal is the aglycon of picocrocin and are responsible for many pharmacological actions (26-27). Saffron is having approximately 40–50 different constituents including various carbohydrates, minerals, mucilage, vitamins, pigments, Flavenoids, amino acids, proteins, starch and gums (28). But crocin and saffranal were found pharmaceutically more useful than other. Pharmacological studies have demonstrated radical scavenging (29), antiepileptic, neuroprotective, anti-diabetic, antioxidant (30), anti- inflammatory and antinociceptive properties for crocin and saffranal. Pharmacological studies have demonstrated antiepileptic, neuroprotective, anti-diabetic, antioxidant, anti-inflammatory¸ and antinociceptive properties for crocin and saffranal

Saffron is having approximately 40–50 different constituents including various carbohydrates, minerals, mucilage, vitamins, pigments, Flavenoids, amino acids, proteins, starch and gums (28). But crocin and saffranal were found pharmaceutically more useful than other. Pharmacological studies have demonstrated radical scavenging (29), antiepileptic, neuroprotective, anti-diabetic, antioxidant (30), anti- inflammatory and antinociceptive properties for crocin and saffranal. Pharmacological studies have demonstrated antiepileptic, neuroprotective, anti-diabetic, antioxidant, anti-inflammatory¸ and antinociceptive properties for crocin and saffranal (31-32). But here we are focusing out the antidepressant property of saffranal (33). The principal element of saffron giving a special flavour is picocrocin (C16H26O7) which is stable in fresh saffron but as passage of time and heat it decomposes and in turn releasing the volatile aldehyde called saffranal. It is used in the food processing industry as a colorant and flavouring agent in sausages, margarine, butter, cheese and alcoholic and non-alcoholic beverages. It is also used for colouring and flavour in ice cream and sauces and dressings (34). Quality of Saffron depends on the concentration of its three major metabolites like Picocrocin (C16H26O7) which is a monoterpene glycoside precursor of saffranal (C10H14O), the major volatile oil responsible for the aroma. When b-Glucosidase acts on picocrocin it get converted to aglycon, saffranal by dehydration during the drying process of the plant material