OPTIMISATION AND EVALUATION OF SAFFRON EXTRACTION CONDITIONS IN THE BINARY AND TERNARY SOLVENT SYSTEMS

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GHORANI B.; KADKHODAEE R.; EMADZADEH B.; SADEGHIAN A.R.

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:2 (54) Page(s): 63-76

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Title

OPTIMISATION AND EVALUATION OF SAFFRON EXTRACTION CONDITIONS IN THE BINARY AND TERNARY SOLVENT SYSTEMS

Author(s)

GHORANI B. | KADKHODAEE R. | EMADZADEH B. | SADEGHIAN A.R. | Issue Writer Certificate

Keywords

CROCINQ2

EXTRACTIONQ2

PICROCROCINQ2

SAFFRONQ2

SAFFRANALQ2

Abstract

Introduction: SAFFRON with the botanical name of Crocus sativus L., is the most expensive spice in the world. Introduction of a suitable method for the EXTRACTION of these bioactive compounds, as well as the technological and economical issues are important points to be considered. The aim of this study is to develop the most economical method to extract the bioactive compounds of SAFFRON.Materials and Methods: In the present study the EXTRACTION conditions of CROCIN, safranal and picroCROCIN in the binary solvent system (water: ethanol and water: acetone) as well as ternary solvent system (water: acetone: ethanol) were investigated in terms of different ratios of solvents and different ratios of solvent to SAFFRON.Results: The best EXTRACTION conditions were found with the binary solvent system of ethanol: water; 3: 2 with a solvent ratio of 12 ml per gram of SAFFRON and also applying the ternary solvent system of water: acetone: ethanol (40: 45: 15) per gram of SAFFRON at 25oC for 16 hours to extract the optimal SAFFRON bioactive compounds. The amount of CROCIN, safranal and picroCROCIN in the aqueous extract of SAFFRON were measured 229.05, 35.17 and 75.53 respectively for the binary solvent system of ethanol: water and 272.96, 40.03 and 13.6 respectively for the ternary solvent system of water: acetone: ethanol (40: 45: 15).Conclusion: Based on the need for the desired color and flavor in various food processing, and considering the economical aspects, each of the proposed EXTRACTION method might be used.

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APA: Copy

GHORANI, B., KADKHODAEE, R., EMADZADEH, B., & SADEGHIAN, A.R.. (2017). OPTIMISATION AND EVALUATION OF SAFFRON EXTRACTION CONDITIONS IN THE BINARY AND TERNARY SOLVENT SYSTEMS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(2 (54)), 63-76. SID. https://sid.ir/paper/143156/en

Vancouver: Copy

GHORANI B., KADKHODAEE R., EMADZADEH B., SADEGHIAN A.R.. OPTIMISATION AND EVALUATION OF SAFFRON EXTRACTION CONDITIONS IN THE BINARY AND TERNARY SOLVENT SYSTEMS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(2 (54)):63-76. Available from: https://sid.ir/paper/143156/en

IEEE: Copy

B. GHORANI, R. KADKHODAEE, B. EMADZADEH, and A.R. SADEGHIAN, “OPTIMISATION AND EVALUATION OF SAFFRON EXTRACTION CONDITIONS IN THE BINARY AND TERNARY SOLVENT SYSTEMS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 2 (54), pp. 63–76, 2017, [Online]. Available: https://sid.ir/paper/143156/en

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