STUDY OF ANTHOCYANIN AND ANTIONIDANT COMPOUNDS DERIVED ETHANOL EXTRACT SAFFRON FLAG WITH THE HELP OF ULTRASOUND TECHNOLOGY

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ROUHANI R.; EYENAFSHAR S.; AHMADZADEH R.

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Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:2 Page(s): 161-170

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Title

STUDY OF ANTHOCYANIN AND ANTIONIDANT COMPOUNDS DERIVED ETHANOL EXTRACT SAFFRON FLAG WITH THE HELP OF ULTRASOUND TECHNOLOGY

Author(s)

ROUHANI R. | EYENAFSHAR S. | AHMADZADEH R. | Issue Writer Certificate

Keywords

ANTHOCYANINQ1

SPECTROSCOPYQ2

STAMEN OF SAFFRONQ2

ANTIOXIDANT ACTIVITYQ1

ULTRASOUNDQ2

Abstract

Sepals and petals are byproducts from saffron production process that waste without any use in Iran. These byproducts containing a lot of ANTHOCYANIN and natural antioxidants. The aim of this study is determine efficiency of extraction and measurement of ANTIOXIDANT ACTIVITY and ANTHOCYANIN pigments of pollen and anther of saffron flower, using mixed solvent of ethanol and hydrochloridic acid 1.5 N (85: 15) by ultrasonic waves. Therefore, the time factors (5, 15, 25 minutes) and sound intensity (20, 60 and 100%) were used The results showed that the most efficient extraction of samples (54.48%) was extracted in 15 minute and 100% of sound intensity, and the maximum measure of ANTHOCYANIN compounds (48.83 mg/ml), total phenolic compounds (36.54 mg/ml), power of reviving the anti-radical DPPH activity of the extracts (335.7 mg/ml) and the power of scavenging Fe III (431.1 mmol/lit Fe III), the best sample in all of the exams was extracted in 10 minutes and 100% of sound intensity. So, the optimized situation for extraction of ANTHOCYANIN compounds by ULTRASOUND waves was time 15 min and 100% about sound intensity.

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APA: Copy

ROUHANI, R., EYENAFSHAR, S., & AHMADZADEH, R.. (2015). STUDY OF ANTHOCYANIN AND ANTIONIDANT COMPOUNDS DERIVED ETHANOL EXTRACT SAFFRON FLAG WITH THE HELP OF ULTRASOUND TECHNOLOGY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(2), 161-170. SID. https://sid.ir/paper/143728/en

Vancouver: Copy

ROUHANI R., EYENAFSHAR S., AHMADZADEH R.. STUDY OF ANTHOCYANIN AND ANTIONIDANT COMPOUNDS DERIVED ETHANOL EXTRACT SAFFRON FLAG WITH THE HELP OF ULTRASOUND TECHNOLOGY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(2):161-170. Available from: https://sid.ir/paper/143728/en

IEEE: Copy

R. ROUHANI, S. EYENAFSHAR, and R. AHMADZADEH, “STUDY OF ANTHOCYANIN AND ANTIONIDANT COMPOUNDS DERIVED ETHANOL EXTRACT SAFFRON FLAG WITH THE HELP OF ULTRASOUND TECHNOLOGY,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 2, pp. 161–170, 2015, [Online]. Available: https://sid.ir/paper/143728/en

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