Extraction of Active Components from Saffron Petal with the Help of Ultrasound and Optimization of Extraction Conditions

Document Type : Research Article

Authors

1 PhD. Student, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad

2 Assistant Professor, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad

Abstract

Saffron is one of the plants which has traditionally been used in food industry as well as in folk medicine. Saffron petal as a byproduct of saffron processing is containing a considerable amount of antioxidant compounds. However, there is little information about extraction of these compounds from this plant in many ways. Ultrasound-assisted extraction is a fast and efficient method for extraction of active compounds from plant sources which is applicable in both laboratory and industrial scales. In this study, Box-Behnken design was used in order to investigate the effect of temperature (25-65º C), time (5-15 min) and amplitude percentage (20–100 %) on the yield of polyphenol, flavonoid and anthocyanin, and also the antioxidant activity and optimization of extraction process. Results showed that maximum yield of antioxidant compounds is achieved with extraction temperature of 43º C, extraction time of 15 min and amplitude percentage of 100%. Under these conditions, the values were 1380 (mg gallic acid/100 g) for polyphenol, 144 (mg quercetin/100 g) for flavonoid, 120 (mg/100 g) for anthocyanin, 73% for DPPH free radical scavenging activity and 3.8 (mM) for ferric ion reducing antioxidant power.

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References

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Innovative Food Technologies
Volume 4, Issue 1
November 2016
Pages 121-135

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History

  • Receive Date: 06 September 2016
  • Revise Date: 07 October 2016
  • Accept Date: 24 October 2016

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