Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM)

Ahmadian-Kouchaksaraie, Zahra; Niazmand, Razieh; Najaf Najafi, Masoud

doi:10.22101/JRIFST.2016.06.01.514

Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM)

Document Type : Original Paper

Authors

¹ Graduated 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

³ Assistant Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad

10.22101/JRIFST.2016.06.01.514

Abstract

Saffron which has traditionally been used in different industries as well as in folk medicine, is considered one of the valuable resources of antioxidant. However, there is little information about extraction of antioxidant compound from different parts of this plant especially its petal. Solvent-assisted extraction is considered one of the most important methods for extraction of the most valuable compounds from plant sources and is applicable in both laboratory and industrial scales. In this study, box-behnken design was used in order to investigate the effect of time (60-200 min), temperature (25-85 ºC) and ethanol percentage (20–60%) 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 time of 104.29 min, extraction temperature of 66.31º C and ethanol percentage of 58.96%. Under these conditions, the values were 1134 (mg gallic acid/100 g) for polyphenol, 85.44(mg quercetin/100 g) for flavonoid, 3584.13(mg/100 g) for anthocyanin, 60.60% for DPPH free radical scavenging activity and 3.24 (mM) for ferric ion reducing antioxidant power.

Keywords

References

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