Comparative study between two types of Crocus sativus L. corms: chemical composition, antioxidant, genotoxic, and cytotoxic effects

Saffron (Crocus sativus L.) corms, often discarded due to their small size, represent a valuable by-product with potential health benefits. This study aims to enhance the value of saffron corms by comparing stored corms (HEES) and fresh corms (HEEF) in terms of chemical composition, antioxidant, genotoxic, and cytotoxic effects. Both corm types were macerated in 50% ethanol, and levels of polyphenols, flavonoids, carotenoids, lycopene, anthocyanins, saponins, and sugars were quantified. Their antioxidant capacity was assessed through DPPH, FRAP, and β-carotene assays, while genotoxicity was evaluated via comet assays, and cytotoxicity was tested on CCD18 normal colon cells using MTT and crystal violet assays. Results showed that stored corms contained higher levels of phenolic compounds (0.781 ± 0.42 µg GAE/mg extract), flavonoids (1.13 ± 0.64 µg QE/mg extract), and carotenoids (27.99 µg β-carotene/g dry matter), compared to fresh corms. HEES also exhibited stronger antioxidant activity with an IC50 of 169.57 µg/mL in the DPPH assay, while HEEF showed an IC50 of 434.37 µg/mL. Both extracts displayed genotoxicity at 50 µg/mL and cytotoxicity on normal colon cells (CCD18) at approximately 300 µg/mL. Stored saffron corms are a rich source of bioactive molecules and exhibit greater antioxidant activity compared to fresh corms. However, both extracts demonstrate genotoxic and cytotoxic effects at higher doses, emphasizing the need for careful evaluation of their potential therapeutic applications. These findings suggest that saffron corms, particularly those that are stored, could be valuable in health-related fields but warrant further investigation.