Saffron added to pasta boosts antioxidants and taste
What it found
Adding saffron to fresh pasta increased its antioxidant activity and how much people liked it.
The tests were done on the pasta itself, not in people.
What they found
Studies in people
Taste test results
People liked the saffron pasta more than the plain pasta. They gave higher scores for look, colour, smell, taste, chewiness, hardness, gumminess and overall liking.
Other findings
Antioxidants in pasta
Pasta with more saffron had higher antioxidant activity. The highest levels were in pasta with 0.4% saffron extract, even after 3 minutes of cooking.
Saffron compounds retained
The saffron compounds called crocins were still present in the 0.4% saffron pasta after cooking, at 4.23 to 5.06 mg per gram.
Texture and chemistry
Saffron changed the texture and physical-chemical properties of the pasta in a noticeable way.
What the authors conclude
“Sensory analysis showed an increased acceptability of the saffron enriched pasta for all descriptors selected (visual aspect, colour, aroma, taste, chewiness, hardness, gumminess and overall acceptability).”
Also in their conclusions
- They report that higher saffron concentrations enhanced the antioxidant activity of pasta.
- They note that the saffron enriched pasta was more acceptable for all descriptors selected.
How it was done
They made fresh pasta with different amounts of saffron (0, 0.1, 0.2 and 0.4% by weight) and tested the cooked pasta for texture, chemistry and taste.
What it can’t tell you
- We summarised it from the abstract only.
- This study looked at the pasta itself and how people rated its taste. It did not test whether eating saffron pasta affects health in people.
Who paid
- Authors work at
- Free University of Bolzano, Italy; University of Teramo, Italy; Universitat Politècnica de València, Spain
The paper
- Title
- Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A (2018). Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food chemistry. doi:10.1016/j.foodchem.2018.01.174PubMed 29548471DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error