saffron (stamens of Crocus sativus)
Methanol; Acetontrile; Water; DMSO
520.4ºC at 760mmHg
196 ºC (ethyl acetate )
HS Code Reference
Personal Projective Equipment
For Reference Standard and R&D, Not for Human Use Directly.
provides coniferyl ferulate(CAS#:138-55-6) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate
Melanoma is one of the lethal types of skin malignancies and is responsible for significant morbidity and mortality across the globe. In this study the anticancer effects of picrocrocin on the human SK-MEL-2 malignant melanoma cell line were evaluated along with its mode of action.
The effect of picrocrocin was evaluated on SKMEL- 2 cells by MTT assay. Apoptosis was determined by DAPI and annexin V/PI staining. The effects on reactive oxygen species (ROS), mitochondrial membrane potential (MMP) and cell cycle analysis were performed by flow cytometry. Expression of the proteins (JAK/STAT5) was estimated by western blotting.
Picrocrocin exerted growth inhibitory effects on the SK-MEL-2 melanoma cells. The IC50 of picrocrocin against the SK-MEL-2 cells was 20 μM at 24-h incubation. The antiproliferative activity of picrocrocin was due to apoptosis and cell cycle arrest. In addition, picrocrocin enhanced the ROS levels and decreased the MMP levels of SK-MEL-2 cells. Finally, picrocrocin inhibited the JAK/STAT5 signalling pathway in the SK-MEL-2 melanoma cells.
Taken together, these results indicate that picrocrocin can prove to be an important molecule in the search of more efficient therapies for melanoma.
Picrocrocin exhibits growth inhibitory effects against SKMEL- 2 human malignant melanoma cells by targeting JAK/ STAT5 signaling pathway, cell cycle arrest and mitochondrial mediated apoptosis.
Yu L1, Li J, Xiao M.
This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also appreciated for bioactivity. A systematic approach on the bitterness of picrocrocin, the major responsible compound, was conducted. A panel was trained specifically for the determination of taste detection and recognition thresholds of picrocrocin, which were found to be 5.34 and 7.26 mg/L, respectively, using the Ascending Forced Choice of Limits methodology. The threshold values were examined in water in absence and presence of other saffron constituents and ethanol and were found to decrease when served hot (61 ± 4 °C). Bitterness was enhanced in 40% (v/v) aqueous ethanol. In both aqueous and ethanol extracts, the presence of saffron volatiles improved bitterness perception. The usefulness of the study was tested in the case of commercial saffron based infusions.
© 2015 Institute of Food Technologists®
ascending forced choice of limits; bitterness; picrocrocin; saffron; taste and detection thresholds
Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron.
Chrysanthou A1, Pouliou E1, Kyriakoudi A1, Tsimidou MZ1.