Chemical Characterization, ɑ-glucosidase Inhibitory and Cytotoxic Properties of Crocus Pallasii Stigmas

Ibrahim Abdalqadir, Taban; Shakeri, Raheleh; Zarei, Mohammad Ali; Naghavi Sheikholeslami, Mahsa; Khorshidi, Jalal

doi:10.22034/jmpb.2024.366475.1725

Chemical Characterization, ɑ-glucosidase Inhibitory and Cytotoxic Properties of Crocus Pallasii Stigmas

Articles in Press

Document Type : Research Paper

Authors

¹ Department of Biological Science, Faculty of Science, University of Kurdistan, Sanandaj, Iran

² Instituto de Investigación Sanitaria Pere Virgili, Tarragona, Spain

³ Department of Horticultural Science and Engineering, Research Center of Medicinal Plants Breeding and Development, University of Kurdistan, Sanandaj, Iran

10.22034/jmpb.2024.366475.1725

Abstract

The Crocus genus has been reported to possess diverse biological properties. In the present investigation, chemical characterization, ɑ-glucosidase inhibitory and cytotoxic properties of stigmas from Crocus pallasii (C. pallasii) have been studied. Chemical composition was investigated by GC-MS, LC-MS and HPLC. The alpha-glucosidase inhibitory activity of the stigmas ethanolic extract of C. pallasii was examined by an enzyme assay. The extract’s cytotoxicity against HepG2 liver cancer cells was assessed using the MTT test. Fatty acids were the predominant volatile compounds within the ethanolic extract of C. pallasii stigmas. Safranal and crocin, which are the bioactive compounds of saffron, were detected in the ethanolic extract of C. pallasii stigmas. The amount of safranal and crocin identified by HPLC were 0.27 and 14.23 mg/g of dry extract, respectively. The ethanolic extract of C. pallasii stigmas and crocin inhibited α-glucosidase and IC₅₀values were 4.77 and 1.8 mg/mL respectively. Both ethanolic extract of C. pallasii stigmas and crocin showed uncompetitive type of α-glucosidase inhibition. Stigmas ethanolic extract of C. pallasii also showed toxicity against HepG2 liver cancer cell line. Based on the above findings, C. pallasii might be considered as an interesting candidate to enhance the quality of products in the functional foods, beverages, drinks, pharmaceutical and cosmeceutical industries.

Keywords