OPTIMIZATION OF EXTRACTION CONDITIONS OF BIOACTIVE COMPONENTS FROM SAFFRON PETAL USING RESPONSE SURFACE METHOD (RSM)

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AHMADIAN KOUCHAKSARAIE ZAHRA; NIAZMAND RAZIEH; NAJAF NAJAFI MASOUD

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Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:1 Page(s): 39-54

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Title

OPTIMIZATION OF EXTRACTION CONDITIONS OF BIOACTIVE COMPONENTS FROM SAFFRON PETAL USING RESPONSE SURFACE METHOD (RSM)

Author(s)

AHMADIAN KOUCHAKSARAIE ZAHRA | NIAZMAND RAZIEH | NAJAF NAJAFI MASOUD | Issue Writer Certificate

Keywords

ANTHOCYANINQ1

ANTIOXIDANTQ1

POLYPHENOLQ1

RESPONSE SURFACE METHODOLOGYQ1

SAFFRON PETALQ2

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 (25-85oC) 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 66.31oC 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.

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APA: Copy

AHMADIAN KOUCHAKSARAIE, ZAHRA, NIAZMAND, RAZIEH, & NAJAF NAJAFI, MASOUD. (2016). OPTIMIZATION OF EXTRACTION CONDITIONS OF BIOACTIVE COMPONENTS FROM SAFFRON PETAL USING RESPONSE SURFACE METHOD (RSM). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(1), 39-54. SID. https://sid.ir/paper/233929/en

Vancouver: Copy

AHMADIAN KOUCHAKSARAIE ZAHRA, NIAZMAND RAZIEH, NAJAF NAJAFI MASOUD. OPTIMIZATION OF EXTRACTION CONDITIONS OF BIOACTIVE COMPONENTS FROM SAFFRON PETAL USING RESPONSE SURFACE METHOD (RSM). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(1):39-54. Available from: https://sid.ir/paper/233929/en

IEEE: Copy

ZAHRA AHMADIAN KOUCHAKSARAIE, RAZIEH NIAZMAND, and MASOUD NAJAF NAJAFI, “OPTIMIZATION OF EXTRACTION CONDITIONS OF BIOACTIVE COMPONENTS FROM SAFFRON PETAL USING RESPONSE SURFACE METHOD (RSM),” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 1, pp. 39–54, 2016, [Online]. Available: https://sid.ir/paper/233929/en

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