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Dergiler / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2026 / Cilt: 7 Sayı: 2

Safran (Crocus sativus L.) Bitkisinde Biyoteknolojik Çalışmalar

Biotechnological Studies in Saffron (Crocus sativus L.) Plant

Yonca Surgun Acar
Rabia İşkil
Betül Bürün
Sayfa
259–268
Yayın Tarihi
2017-06-30
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bu makalede, safranın başlıca sekonder metabolitleri ve in vitro kültürü üzerine yapılan bazı çalışmalar derlenmiştir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Iridaceae familyasına ait olan Crocus sativus L. triploid (2n=3x=24) bir bitkidir ve korm (corm)’ları aracılığı ile vejetatif olarak çoğaltılmaktadır.
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Temel Bulgular & Veri:Safranın ekonomik değeri, boya, gıda ve kozmetik gibi çeşitli endüstri dallarında çok geniş kullanım alanının yanı sıra sekonder metabolitlerinin sahip olduğu anti-kanser özelliğinden ileri gelmektedir.
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Sonuç & Katkı:Bu makalede, safranın başlıca sekonder metabolitleri ve in vitro kültürü üzerine yapılan bazı çalışmalar derlenmiştir.
🔬Tür:Deneysel Tarla Denemesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:İn vitro kültür · krosin · pikrokrosin

Özet

Iridaceae familyasına ait olan Crocus sativus L. triploid (2n=3x=24) bir bitkidir ve korm (corm)’ları aracılığı ile vejetatif olarak çoğaltılmaktadır. Crocus sativus çiçeklerinin stigmaları bitkinin ekonomik olarak en önemli kısmını oluşturmakta ve hem kuru stigmalarından elde edilen baharat hem de bitkinin adı safran olarak isimlendirilmektedir. Safran bitkisi kokusunu safranal, tadını pikrokrosin, rengini ise krosin adı verilen sekonder bileşiklerinden almakta olup bu metabolitleri stigmasında bulundurmaktadır. Safranın ekonomik değeri, boya, gıda ve kozmetik gibi çeşitli endüstri dallarında çok geniş kullanım alanının yanı sıra sekonder metabolitlerinin sahip olduğu anti-kanser özelliğinden ileri gelmektedir. Kormların çoğalma oranının yüksek olmaması ve patojenlerle bulaşık olma durumu safran üretimini kısıtlamakta ve kaliteyi düşürmektedir. Bu olumsuzluklar ve yetiştirme zorlukları nedeniyle yıllık safran üretiminin giderek azalması ve safran ihtiyacının karşılanamaması, araştırmaları safranın in vitro çoğaltımı üzerine yoğunlaştırmıştır. İn vitro kültür gibi biyoteknolojik yöntemler; safran bitkisi için kısa sürede büyük miktarlarda çoğaltım materyali elde etmeyi sağlamakta ayrıca, krosin, pikrokrosin ve safranal gibi ticari öneme sahip kimyasal maddelerin üretimi için de imkan sunmaktadır. Bu makalede, safranın başlıca sekonder metabolitleri ve in vitro kültürü üzerine yapılan bazı çalışmalar derlenmiştir.

Abstract

A member of Iridaceae family, Crocus sativus L. is a triploid (2n=3x=24) plant and is reproduced vegetatively via its corms. Stigmas of Crocus sativus flowers constitutes economically the most important part of the plant and both the spice obtained from dry stigmas and the name of the plant is termed as saffron. Saffron gets odor from safranal, taste from picrocrocin, colour from crocin secondary metabolites and keeps these metabolites in its stigma. Economic value of saffron arises from extensive areas of usage in various industry branches such as dye, food and cosmetics as well as anti-cancer properties of secondary metabolites. Not having high reproduction rate of corms and infection with pathogens situation limit the production and reduces the quality of saffron. Because of these negativities and diffculties of growing, decrease of annual saffron production gradually and dissatisfaction of saffron need is concentrated the searches on in vitro production of saffron. Biotechnological methods as in vitro culture; provide for saffron plant to obtain vast amount of multiplication material in short times, also give the opportunity for production of commercially important chemicals such as crocin, picrocrocin and safranal. In this article, main secondary metabolites of saffron and some studies on in vitro culture were reviewed.

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Bu Makaleye Atıf Yap

Acar, Y. S., İşkil, R., Bürün, B. (2017). Safran (Crocus sativus L.) Bitkisinde Biyoteknolojik Çalışmalar. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 7 Sayı: 2, 259–268. https://ajindex.com/articles/1273008

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