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All Journal Food Science and Technology Journal (Foodscitech)
Claudia Bella Felizia
Universitas Ma Chung
Agriculture, Biological Sciences & Forestry

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Total Flavonoid Content and Antioxidant Activity of Saffron (Crocus sativus) Stigma Extract and Its Application in Saffron Jelly Pudding Leny Yuliati; Claudia Bella Felizia
Food Science and Technology Journal (Foodscitech) Vol. 9 No. 1 (2026)
Publisher : Universitas Dr Soetomo

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Abstract

Saffron (Crocus sativus) is recognized as one of the edible foods with potential health benefits. This research investigated the total flavonoid content and antioxidant activity of saffron stigma (thread) extract. Additionally, the extract was incorporated into jelly pudding, and preference tests were conducted to determine which product was favored by the panelists using hedonic tests. The extraction of saffron stigma was successfully performed using ethanol, and the composition was characterized through Fouriertransform infrared and ultraviolet-visible (UV-vis) spectroscopies. The total flavonoid content was measured using a colorimetric method, resulting in a value of 18.19 mg QE/g of dry mass. Antioxidant activity was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The results indicated that saffron extractexhibited very strong antioxidant activity, with an IC50 value of 8.57 mg/L and an antioxidant activity index of 3.47 for quercetin. Three different saffron jelly puddings, each with a unique flavor, were prepared and evaluated. The jelly pudding with lemon essence and citric acid was found to be the most preferred by panelists
Co-Authors Leny Yuliati