Evaluation of the Acute Oral Toxicity of a Crocus sativus (Iranian Saffron) Nanoemulsion in Rats
Subject Areas :
Seyed Amir Ali Anvar
1
,
Hamed Ahari
2
,
Sara Allahyaribeik
3
,
Sonia Shojagharehbagh
4
,
Sima Moradi
5
1 - Department of Food Hygiene,
Islamic Azad University,
Science and Research Branch, Tehran, Iran.
2 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 - Department of Marine Sciences, Faculty of Natural Resources and Environment, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
5 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Keywords: Crocus sativus, Nanoemulsion, Acute Toxicity, Histopathology, Ultrasonic Technique,
Abstract :
Crocus sativus (Iranian saffron) is a widely consumed spice that has been historically attributed to various therapeutic properties. It is commonly used as a food colorant and flavoring agent in the food industry. Encapsulating spices using nanoemulsions can enhance properties such as stability and antibacterial activity. In this study, we developed a C. sativus nanoemulsion using ultrasonication. Toxicological assessment is imperative for validating the incorporation of spice nanoemulsions into foods. Therefore, the aim of this study was to evaluate the potential acute oral toxicity of this nanoemulsion in albino rats. All assessments were conducted using a single prototype batch representative of projected human exposure levels. Results indicated no treatment-related mortalities or statistically significant changes in food or water intake. Additionally, no gross abnormalities were observed in vital organs upon macroscopic examination at doses exceeding the projected human intake. Overall, this nanoemulsion demonstrated a satisfactory acute oral toxicity profile under the conditions tested.
1. Hosseinzadeh H, Modaghegh MH, Saffari Z. Crocus sativus L. (Saffron) extract and its active constituents (crocin and safranal) on ischemia-reperfusion in rat skeletal muscle. Evidence-Based Complementary and Alternative Medicine. 2009;6(3):343–50.
2. Sarfarazi M, Jafari SM, Rajabzadeh G, Galanakis CM. Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.). Industrial Crops and Products. 2020;145:111978.
3. Alavizadeh SH, Hosseinzadeh H. Bioactivity assessment and toxicity of crocin: a comprehensive review. Food and Chemical Toxicology. 2014;64:65–80.
4. Tavasoli S, Borjizadeh Z, Anvar A, Ahari H, Moradi S, Jafari SM. Crocin-loaded nanocarriers; approaches and applications. Current Opinion in Food Science. 2023;54:101099.
5. Ahmed N, Anwar S, Al-Sokari SS, Ansari SY, Wagih ME. Saffron crocus (Crocus sativus) oils. In: Essential Oils in Food Preservation, Flavor and Safety. Elsevier; 2016. p. 705–13.
6. Shahi T, Assadpour E, Jafari SM. Main chemical compounds and pharmacological activities of stigmas and tepals of 'red gold'; saffron. Trends in Food Science & Technology. 2016;58:69–78.
7. Melnyk JP, Wang S, Marcone MF. Chemical and biological properties of the world's most expensive spice: Saffron. Food Research International. 2010;43(8):1981–9.
8. Kianbakht S, Mozaffari K. Effects of saffron and its active constituents, crocin and safranal, on prevention of indomethacin induced gastric ulcers in diabetic and nondiabetic rats. Journal of Medicinal Plants. 2009;8(29):30–8.
9. Alhumaydhi FA, Khan I, Rauf A, Qureshi MN, Aljohani ASM, Khan SA, et al. Synthesis, characterization, biological activities, and catalytic applications of alcoholic extract of saffron (Crocus sativus) flower stigma-based gold nanoparticles. Green Process and Synthesis. 2021;10(1):230–45.
10. Ahari H, Karim G, Anvar SA, Paidari S, Mostaghim SA, Mazinani AS. Method for producing antimicrobial nanofilms packaging cover based on titanium nano-dioxide through extrusion for extension of food shelf-life. Google Patents; 2022.
11. Salvia-Trujillo L, Rojas-Graü A, Soliva-Fortuny R, Martín-Belloso O. Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils. Food Hydrocolloids. 2015;43:547–56.
12. Aboutorab M, Ahari H, Allahyaribeik S, Yousefi S, Motalebi A. Nanoemulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.). Journal of Food Processing Preservation. 2021;45(2):e15224.
13. Dhankhar S, Argade A, Thakur N, Bishnoi S, Ahlawat SS. Application of nanoemulsion technology for development of novel functional foods with essential oils encapsulation: A review. The Pharma Innovation Journal. 2021;10(3):454-8.
14. Abdou ES, Galhoum GF, Mohamed EN. Curcumin-loaded nanoemulsions/pectin coatings for refrigerated chicken fillets. Food Hydrocolloids. 2018;83:445–53.
15. Zahi MR, Liang H, Yuan Q. Improving the antimicrobial activity of D-limonene using a novel organogel-based nanoemulsion. Food Control. 2015;50:554–9.
16. Amrutha B, Sundar K, Shetty PH. Spice oil nanoemulsions: Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetables. LWT - Food Science and Technology. 2017;79:152–9.
17. Gurpreet K, Singh SK. Review of nanoemulsion formulation and characterization techniques. Indian Journal of Pharmaceutical Sciences. 2018;80(5):781–9.
18. Jalas J, Suominen J. Atlas Florae Europaeae: Volume 1: Distribution of Vascular Plants in Europe. Vol. 1. Cambridge University Press; 1988.
19. Rameshrad M, Razavi BM, Hosseinzadeh H. Saffron and its derivatives, crocin, crocetin and safranal: A patent review. Expert Opinion on Therapeutic Patents. 2018;28(2):147–65.
20. Mehri S, Razavi B-M, Hosseinzadeh H. Safety and toxicity of saffron. In: Saffron. Elsevier; 2020. p. 517–30.
21. Yoon HJ, Zhang X, Kang MG, Kim GJ, Shin SY, Baek SH, et al. Cytotoxicity evaluation of turmeric extract incorporated oil-in-water nanoemulsion. International Journal of Molecular Sciences. 2018;19(1):280.
22. McClements DJ. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Progress in Lipid Research. 2020;101081.
23. Bouwmeester H, Dekkers S, Noordam MY, Hagens WI, Bulder AS, De Heer C, et al. Review of health safety aspects of nanotechnologies in food production. Regulatory Toxicology and Pharmacology. 2009;53(1):52–62.
24. Hort MA, Alves B da S, Ramires Júnior OV, Falkembach MC, Araújo G de MS, Fernandes CLF, et al. In vivo toxicity evaluation of nanoemulsions for drug delivery. Drug and Chemical Toxicology. 2019;1–10.
25.Martins RL, Rodrigues ABL, de Menezes Rabelo É, Santos LL, Brandão LB, Faustino CG, et al. Development of larvicide nanoemulsion from the essential oil of Aeollanthus suaveolens Mart. ex Spreng against Aedes aegypti, and its toxicity in non-target organism. Arabian Journal of Chemistry. 2021;14(6):103148.
26. El Hilaly J, Israili ZH, Lyoussi B. Acute and chronic toxicological studies of Ajuga iva in experimental animals. Journal of Ethnopharmacology. 2004;91(1):43–50.
