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Depression is one of the most overlooked psychiatric disorders among middle-aged and elderly men. Saffron (Crocus sativus L.) stigmas are a favorite and common spice that is used as an antidepressant, an anti-inflammatory and a sexual stimulant. This systematic review aimed to provide a comprehensive survey of the effects of saffron on depression in middle-aged and elderly men.

The authors searched Web of Science, PubMed, ProQuest, Cochrane, Science Direct, Scopus and Google Scholar databases to gather any relevant studies published from 1980 to September 2022. This review included studies that examined the relationship between depression and testosterone concentration (four studies) or saffron’s effects on testosterone and depression (six studies).

Observational research showed an association between testosterone and depression in middle-aged and elderly men. Furthermore, animal studies have found that saffron increased testosterone levels and decreased depression in males. There is evidence that testosterone may contribute to the mood. Besides its antioxidant and anti-inflammatory properties, this study proposed scientific mechanisms that saffron may also play a protective role against depression through its influence on testosterone, in middle-aged and elderly men. The general use of saffron at high doses or for prolonged periods may cause side effects; therefore, it is important to consult a health-care professional before the recommended dosage and duration of saffron supplementation, especially if a person has any underlying health conditions or is taking medications.

This study provides researchers with an additional perspective for conducting clinical trials on the use of saffron to enhance the mood of elderly men with testosterone deficiency.

The present research aims to compare information-seeking behaviour of ordinary and elite saffron farmers in Iran.

The study sample consisted of 375 saffron farmers (295 ordinary and 80 elite saffron farmers) selected using the cluster sampling method. Data were collected by a kind of researcher-made questionnaire.

The results showed saffron onion, pesticides, cultivators and farmland worker were the main components of saffron farmers’ information-seeking behaviour of both groups. The most important sources of information for both groups included reference to past experience, neighbouring saffron farmers, contact with informants and other family members. The main criteria which affected the behaviour of the two groups on the use of information sources were provided information in local language, native people, clear and intelligible information and low cost. Farmers were also confronted with common problems such as lack of attention to the needs of farmers and insufficient number of technical experts. It was also found that there was no significant relationship between information-seeking behaviour of elite and ordinary saffron farmers and their performance.

Saffron is one of the most important agricultural export products in Iran, and this paper is the first research in this subject. The results can help develop information-seeking behaviour of farmers.

Although Iran is one of the largest producers and exporters of saffron in the world, the organic saffron market in Iran is still in its early stages, and there is scarce empirical evidence in this regard. Therefore, the study's primary purpose is to segment the organic saffron market in Mashhad, Iran using neobehavioristic theory and machine learning methods.

Considering the neobehavioristic theory of consumer behavior, the organic saffron market was segmented using crisp and fuzzy clustering algorithms. Also, to assess the relative importance of the factors affecting the intention to buy organic saffron in each market segment, a sensitivity analysis was performed on the output of the artificial neural network (ANN). A total of 400 questionnaires were collected in Mashhad, Iran in January and February 2020.

In contrast to the belief that psychological factors are more important in market segmentation than demographic characteristics, findings showed that the demographic characteristics of consumers, especially education and income, are the dominant variables in the segmentation of the organic food market. Among the 4 A’s marketing mix elements, the results showed that a low level of awareness and accessibility are obstacles to organic saffron market development. Advertising, distribution channel improvement, package downsizing and online business development are suggested strategies for expanding the organic saffron market in Iran.

The results of the present study will help policymakers and suppliers of organic saffron to identify their target markets and design short- and long-term marketing strategies to develop the organic saffron market.

Machine learning methods and the neobehavioristic theory of consumer behavior were used to segment the organic food market.

The purpose of the paper is to study the effect of color stability on introducing chenodeoxycholic acid (CDCA) into a colored liquid extract from saffron and determine the color quality of the extract over a nine-month period.

Six colored liquid samples with different CDCA contents ranging from 0 to 45 Wt.% have been successfully prepared. Chromaticity (C*), color saturation (s), UV-Vis spectroscopy and coloring strength studies have been assessed to determine how CDCA influences the color properties and to study the color quality over time. The color quality was analyzed using the Commission Internationale de l’Eclairage (CIE) system.

All results obtained revealed that the addition of CDCA significantly influenced the overall color performance of the saffron extraction. However, the most pronounced improvement was recorded with the use of 45 Wt.% CDCA. The sample exhibited the highest color quality at the end of nine months of storage with highest absorbance: C* value = 91.38, color saturation = 0.96 and coloring strength = 687.

This preliminary study offers significant findings for further research focused on stability of natural colorants extracted from Spanish saffron that can provide benefits for future applications especially in coating industry, food, agriculture, medicine and others.

The values of this work can be observed from the information and evidence provided by CIE color stability in terms of chromaticity and saturation, as well as UV-Vis spectrophotometric measurement. It showed that the addition of CDCA additive can help to prolong and enhance the natural colorant properties from Spanish saffron (Crocus sativus L.) for nine month of storage. This proved that by adding additives such as CDCA the saffron colorant can be maintained. To the best of the authors’ concern, this is the first time CDCA is used to prevent color degradation of natural colorant from saffron.

The aim of the present study is to gain correlation between saffron colours, their antioxidant capacity and the constituents of the secondary metabolites of three different saffron samples commonly available in the Malaysian market.

In this study, saffron samples imported from Iran, Spain and Kashmir were extracted using methanol and the total antioxidant capacity were analysed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging assay. Ultra-high performance liquid chromatography (UHPLC) and electrospray ionization coupled with mass spectrometry (ESI-MS/MS) were then used to identify secondary metabolites present in the saffron crude extracts. The colour variation of the saffron extract was expressed by the CIELAB colorimeter in terms of lightness (L*), greenness (a*), yellowness (b*), chroma (C) and hue angle (H°). Principle component analysis (PCA) was carried out to analyse the similarities and correlation between variables.

This study reveals that antioxidant has a positive correlation with flavanols, especially quercetin and kaempferol. In addition, colour appearance is not necessarily an indicator for the antioxidant level.

The major classes of polyphenolics identified in saffron methanolic crude extract are flavonoids and phenolic acids. Further improvements in the extraction and identification methods may find other compounds that could attribute to the visual factors and antioxidant capacity as a complement for this preliminary study.

This analysis provides comparison basis and valuable information for saffron consumers in Malaysia depending on the consumers’ purpose of whether to have a certain desired colour or health benefits.

A comparative study about saffron product available in Malaysian market is original. To the best of the authors’ knowledge, this is the first attempt of evaluation on a saffron product that has been carried out in Malaysia.

The purpose of this paper is to investigate the influences of the interactions of taste, colour and labelling on sensory perception, liking and identification of saffroned products.

The consumer and discrimination tests (N=120, 18, 25, 78, for Experiments 1–4, respectively) were conducted. The analyses of discrimination tests were performed using the Thurstonian model and R-index. The results from consumer studies were analysed using the Kruskal–Wallis test, penalty analysis and correlation matrix.

The study revealed that saffron can interact with the perception of sour and bitter taste and has no significant effects on the sweetness. The colour and labelling generated expectations for quality and sweetness of the samples. When the disparity between the expectation and actual experience was occurred resulted in contrast/assimilation effects on the hedonic ratings and negatively impacted consumer acceptability of the product.

This study showed that the visual cues can modulate the expectation for particular sensory perceptions and also affect the hedonic experiences. Saffron adulteration can be identified by the consumers and can result in a significant decrease in the acceptability of the products. Hence, the practice of substituting saffron with ingredients with a similar colour in these products can be detrimental for business. Additionally, it was revealed that saffron colour is associated with the expected and actual sweet taste perception. Therefore, it is possible to manipulate yellow colour cues to reduce sweeteners in different food products that contain saffron.

The sensory characteristics and consumer perception of saffron have been rarely studied. This study revealed that flavour perception and quality determination of saffroned foods involves the combinations of different sensory modalities and cognitive (expectancy) inputs.

The purpose of this study was to find a suitable solvent to produce saffron edible extract with improved chemical properties.

Dried and pulverized stigmas of Crocus sativus L. (10 g) was extracted with 300 ml of solvents including distillated water (DW), ethanol/DW, methanol/DW, propylene glycol/DW, heptan/DW and hexan/DW, for three days at 25°C and then centrifuged at 3,000 rpm. Then, the extracts were evaporated using rotary evaporator at 40°C. The fiber and solvent-free extracts were then analyzed by UV spectrophotometer to detect saffron quality parameters including crocin, picrocrocin and safranal.

Distilled water/ethanol mixture as the extraction solvent caused larger amounts of the plant constituents to diffuse out to the extract compared to other treatments and also control. Polar solvents including distilled water, ethanol and propylene glycol (except methanol) were more effective in extracting crocin, picrocrocin and safranal than non-polar solvents.

No research had been done on production of saffron edible extract using the solvent studied in this survey. The novelty of this research is high and the results can be used industrially.

The objective of this study was to determine the chemical composition of saffron's pollen.

A 30 kg sample of saffron (Crocus sativus L.) was collected at the end of November from a farm in a village in the suburb of Gonabad, in Khorasan Razavi, in Iran. Then the pollens were separated from the flowers and stored at −15°C in airtight containers until the analyze. The proximate composition of the pollen was determined by using standard methods of food analysis. The samples of ash were used for the subsequent determination of potassium, magnesium, sodium, calcium, zinc, iron, copper and manganese by using atomic absorption.

Results showed the chemical composition as follows: moisture (12.50 percent), ash (9.5 percent), crude fiber (7.4 percent), crude fat (5.8 percent), crude protein (23.6 percent) and total carbohydrate (20 percent). Saffron's pollen is a good source of minerals such as potassium (57,460 ppm), magnesium (3,357.5 ppm), sodium (1,100 ppm), calcium (600 ppm), zinc (100.75 ppm), iron (194 ppm), copper (53.2 ppm) and manganese (48.5 ppm).

The composition and nutritional value of saffron's pollen had not been determined before.

Electrochemical measurements were used to characterize the inhibiting effectiveness of Curcuma and saffron, considered as green inhibitors in a corrosive environment 3% NaCl on A106 Gr B carbon steel.

This study/paper aims to polarization and potentiodynamic impedance spectroscopy techniques were performed on A106 Gr B carbon steel in the 3% NaCl environment only and containing various concentrations of Curcuma and Saffron (0.005, 0.01, 0.02, 0.04, g/L) after 30 min of immersion; these measures were taken at a temperature of (298 ± 1)K. A voltlab PGZ 301 assembled by A 106 Gr B carbon steel working electrode, a platinum counter electrode (CE) and a saturated calomel electrode as the reference electrode were used in the experiment. In this research, potentiodynamic polarization and electrochemical impedance spectroscopy were used.

The inhibition efficiencies increased with increase in the concentrations of the inhibitor but decreased with rise in temperature. The obtained results show an optimal efficiency with 0.04 g/L which are ordered of 78 and 96 per cent successively for the two inhibitors. Curcuma and saffron acts as a mixed type inhibitor. Adsorption of the inhibitor molecules corresponds to Langmuir adsorption isotherm. Mechanism of inhibition was also investigated by calculating the thermodynamic and activation parameters like (ΔG), (E_a), (ΔH_a) and (ΔS_a). The inhibitor molecules followed physical adsorption on the surface of carbon steel.

The present trend in research on environmental friendly corrosion inhibitors is concentrating on products of natural origin due principally to non-toxicity and eco-friendliness. Among these natural products are curcuma and saffron.

Recent socioeconomic events, not least the Covid-19 pandemic, have led farms to rethink their traditional production methods. Innovation, new technologies and the establishment of relationships could be crucial for farms to remain competitive and sustainable over time. These factors can be assumed as structural and relational capital, two of intellectual capital's components. In this stream, the aim of this paper is to analyze how structural and relational capital could contribute to farm's sustainability in terms of competitiveness during its normal life cycle and in terms of resilience during an uncertain period, such as the coronavirus emergency.

The paper is supported by the qualitative methodology of a single case study. To reach the declared goal, the paper applies the C.A.O.S. (Characteristics, Ambience, Organizations, Start-up) model, an interpretative model for analyzing the small and medium enterprise dimension. In this way, the main aspects that allowed the farm to be competitive and to react at the emergency period were described.

The findings show that innovation technology involved the farm's internal processes, improving execution, control and feedback phases. Thanks to the two main introduced innovations, the farm reduced staffing costs and minimized cultivation risk related to climatic factors. These innovations are the main factors allowing the farm to increase its efficiency. Moreover, the proactive and reactive roles of the structural and relational capital to face the emergency period are confirmed.

The paper contributes to the literature in several ways. Regarding innovation literature, the paper shows how technology helps farms to improve their performance and their global competitiveness. Insight into structural and relational capital enhances the knowledge of intangible assets, such as intellectual capital. In the light of the Covid-19 emergency, the work demonstrates how the main resilience factors (proactive, i.e. structural capital, and reactive, i.e. relational capital) ensure the farm's survival.