Optimization of antibacterial and antifungal activities in Moroccan saffron by-products using mixture design and simplex centroid methodology.

ABSTRACT: The health risks associated with synthetic preservatives have intensified the search for natural antimicrobial alternatives. Crocus sativus L. (saffron) generates abundant by-products, such as tepals and leaves, which are rich in bioactive compounds with demonstrated antimicrobial potential. Compared to other natural alternatives, saffron by-products offer distinct advantages, including a unique combination of phenolic compounds (e.g., ellagic acid, rutin) and carotenoids (e.g., crocin) that act synergistically against both Gram-positive and Gram-negative bacteria, as well as fungi. Additionally, these by-products represent a sustainable solution, with approximately 63 kg of agricultural waste generated per kg of saffron spice. This study optimized the antibacterial and antifungal efficacy

SUBMITTER: Baraich A 

PROVIDER: S-EPMC12322218 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature