Antibacterial Property of Crocus Sativus L.

Abstract

ABSTRACT
Crocus sativus commonly called saffron has been used widely in Middle East and South East Asia as a drug to promote health and to fight diseases. Saffron though cultivated in different parts of the world, is mainly cultivated in Iran. It has wide range of medical uses such as antitumor, antifungal and antiinflammatory activities. Characteristic components of saffron are crocetin, picrocrocin and safranal that are responsible for color, bitter taste, odor and aroma. The main objective of the present work was to study the antibacterial activity of saffron extracted by various solvents such as methanol, ethanol, diethyl ether and ethyl acetate. The extract was tested against six bacterial cultures, viz, Escherichia coli, Staphylococcus aureus, Shigella sonnei, Bacillus megaterium, Pseudomonas fluorescens,, Salmonella typhi by disc diffusion method. The results obtained revealed that of the four extracts used, methanolic extract showed inhibition of all the bacterial cultures. Ethanol extract showed inhibition of all the bacterial cultures except Pseudomonas fluorescence. Diethyl ether extract showed inhibition of only Staphylococcus aureus, whereas ethyl acetate extract did not show inhibition of any test organisms. MIC of methanolic and ethanolic extract for S. aureus was determined and was found as 4 mg/ml for both the extracts. With natural agents, such as saffron, we hope that their availability, lack of toxicity, effective dose and ability to act against different human health conditions by various mechanisms will allow their introduction as a potential medical drug in clinical trials.
Keywords: Crocus sativus, Minimum Inhibitory Concentration (MIC), Disc Diffusion Method.