Abstract
Saffron is a yellow substance which is extracted from the stigmas of Crocus sativus L. and is
used in painting, cooking and medicine. In this paper six components (trans and cis crocins) with carotenoid
structures were separated from natural saffron by HPLC and were characterised by their absorption and
emission spectra. Photochemical and thermal processes which degrade the dye were also investigated. The
effect of light promoted the cis