Open AccessProduction of a natural color through microwave‐assisted extraction of saffron tepal's anthocyanins
Author(s) -
Jafari Seid Mahdi,
Mahdavee Khazaei Katayoun,
Assadpour Elham
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.978
Subject(s) - crocus sativus , tepal , extraction (chemistry) , anthocyanin , chemistry , solvent , chromatography , response surface methodology , yield (engineering) , botany , food science , materials science , biology , biochemistry , pollen , metallurgy , stamen
Abstract The extraction of anthocyanins from saffron ( Crocus sativus ) flower's tepal by microwave‐assisted extraction (MAE) was studied. The independent factors were solvent to sample ratio (10:1‒100:1), extraction temperature (35‒75°C), and time (5‒15 min). Maximum irradiation power in all experiments was 360 W. We applied response surface methodology (RSM) in order to determine optimum processing conditions which give maximum extraction efficiency (mg cyanidin‐3‐glucoside/g dried tepals). It was found that the influence of solvent ratio was more important for extraction yield than two other variables. Extraction conditions which maximized the extracted anthocyanins content were ratio of solvent to sample 77.5 ml/g, temperature 48°C, and extraction time of 9.3 min that resulted in 101 mg anthocyanins/g. In addition, MAE was a rapid and efficient technique for saffron anthocyanins due to disruption of cell walls under microwave irradiation, which was observed by microstructural analysis.