34 Journal of Pharmacy and Nutrition Sciences, 2020, 10, 34-40 ISSN: 2223-3806 / E-ISSN: 1927-5951/20 © 2020 SET Publisher Characterization of Carotenoids Content and Composition of Saffron from Different Localities Rashidi Othman 1,* , Farah Ayuni Mohd Hatta 1 , Norazian Mohd. Hassan 2 and Suhair Kamoona 3 1 International Institute for Halal Research and Training (INHART), Herbarium Unit, Department of Landscape Architecture, Kulliyyah of Architecture and Environmental Design, International Islamic University Malaysia, 53100 Kuala Lumpur, Malaysia 2 Department of Pharmaceutical Chemistry, Kulliyyah of Pharmacy, International, Islamic University Malaysia, 25200 Kuantan, Malaysia 3 Department of Pharmacy, Al-Manara College for Medical Sciences, Maysan, Iraq Abstract: The most essential carotenoids for humans are found in plants that are normally yellow, orange, and red coloured pigments. They are typically and mostly lipophilic in nature, but some unique plant species may yield water- soluble carotenoids. Saffron or Crocus sativus contains hydrophilic carotenoids named crocin. Thus, this paper will describe the extraction and characterization of hydrophilic and lipophilic carotenoids (colour properties) obtained from saffrons of different geographical origins. They are specifically the Iranian, Turkish, and Kashmiri saffron respectively. Maceration techniques have been employed to extract the targeted compounds, whereas the characterization of the compounds has been analysed using HPLC. The extraction and characterization of carotenoids in saffron from different geographical origins found that the amount of crocin content was substantially higher in Iranian saffron, which was 11414.67 ± 516.34 µg/g DW followed by Turkish and Kashmiri saffron. Lipohilic carotenoids (i.e. crocetin, β-carotene, and zeaxanthin) were detectable in Iranian and Turkish saffron but absent in Kashmiri saffron. Similarly, the highest amount of crocetin content was found in Iranian saffron at 1054.73 ± 50.31 µg/g DW, while the highest amount of β- carotene and zeaxanthin was found in Turkish saffron at 512.92 ± 79.98 µg/g DW and 252.04 ± 60.34 µg/g DW, respectively. There was a marked difference in carotenoid composition sourced from different localities. Various environmental factors like climatic conditions, agricultural practices, stigma separation, and storing and drying processes may play an important role to explain such difference. Keywords: Active pharmaceutical ingredients, carotenoid, Saffron, natural pigment. INTRODUCTION Carotenoids, in particular, have been discovered in various natural sources like vegetables, fruits, algae, and crustaceans. Approximately 700 carotenoids have been found, contributing to the different colours of yellow, orange, and red [1-4]. The carotenoids are typically categorized according to their functional groups, specifically carotenes and xanthophylls. Carotenes like β-carotene, α-carotene, and lycopene consist of hydrocarbon, which is made up of only carbon and hydrogen, whereas xanthophylls contain oxygenated functional groups like lutein, zeaxanthin, β- cryptoxanthin and astaxanthin [4-6]. β-carotene is one of the most well-known food carotenoids and is sometimes found together with α- carotene in certain foods. It can be detected in carrot, mango, and apricots, whereas α-carotene is typically found in carrot and pumpkin. Lutein, the dihydroxy *Address correspondence to this author at the International Institute for Halal Research and Training (INHART), Herbarium Unit, Department of Landscape Architecture, Kulliyyah of Architecture and Environmental Design, International Islamic University Malaysia, 53100 Kuala Lumpur, Malaysia; Tel: +6012 6644772; Fax: +603 61964864; E-mail: rashidi@iium.edu.my derivative of β –carotene is commonly detected in yellow or orange fruits and flowers, as well as green vegetables. Meanwhile, lycopene is a typical food caro- tenoid found in many red fruits and vegetables, such as watermelon, pink guava, grape, and tomato [4, 6]. In contrast, astaxanthin is the major form of carotenoid detected in marine animals like salmon, shrimp, lobster and crab, as well as other microorganisms [7]. Unique carotenoids like bixin may be sourced in annatto, while crocin is present in saffron [6]. The red pigment from bixin is widely and typically used in the food, pharmaceutical, cosmetic and textile industries accordingly [8]. However, the primary carotenoids in a type of food may differ depending on the genetics, locality, seasonality and handling techniques [4, 9-11]. According to the BCC Research Report [12], the global market value for carotenoids fetched up to $1.5 billion in 2017 and is expected to reach $2.0 billion by 2022, at a compound annual growth rate (CAGR) of 5.7% for the period of 2017-2022. The geriatric population growth concerning health care and disease prevention is a major factor that boosts the demand for carotenoids. Moreover, the demand for natural