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The aim of this study was to increase the overall profitability of Crocus sativus by evaluating the in vitro antimicrobial and radical scavenging activities of the total flavonoid from petal and stamen of Crocus sativus. There were 25 different microorganism strains used for the determination of antimicrobial activity by micro dilution method. The results showed the total flavonoid exhibited the strongest antimicrobial effect against oral bacteria. The lowest minimal inhibitory concentration value was 3.1 μg/ml observed on Porphyromonas gingivalis ATCC33277, indicating antimicrobial potential of the total flavonoid. The free radical scavenging activity on DPPH and ABTS+ was also measured. The total flavonoid exhibited a significant effect on free radical scavenging, especially on ABTS+ with the maximal inhibition value of 97.73%. This study suggested the total flavonoid from saffron petal and stamen could be used for disease treatment or as food supplement due to the very antimicrobial and antioxidant activities.

In vitro Antimicrobial and Free Radical Scavenging Activities of the Total Flavonoid in Petal and Stamen of Crocus sativus