OPTIMIZATION OF ANTHOCYANIN EXTRACTION IN SAFFRON'S PETAL WITH RESPONSE SURFACE METHODOLOGY

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MAHDAVEE KHAZAEI KATAYON; JAFARI SEYED MAHDI; GHORBANI MOHAMMAD; HEMATI KAKHKI ABBAS

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:1 Page(s): 37-50

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Information Journal Paper

Title

OPTIMIZATION OF ANTHOCYANIN EXTRACTION IN SAFFRON'S PETAL WITH RESPONSE SURFACE METHODOLOGY

Author(s)

MAHDAVEE KHAZAEI KATAYON | JAFARI SEYED MAHDI | GHORBANI MOHAMMAD | HEMATI KAKHKI ABBAS | Issue Writer Certificate

Keywords

ANTHOCYANINSQ1

EXTRACTIONQ2

RESPONSE SURFACE METHODOLOGYQ1

SAFFRON FLOWER' PETALQ2

Abstract

In this study, optimum conditions of ANTHOCYANINS (Acys) EXTRACTION from petals of saffron flower (Crocus sativus) were determined by acidified ethanol solvent. The independent factors were solvent to sample ratio (20- 80 ml/g), percent of ethanol (25 -75%), temperature (25-45oC) and EXTRACTION time (8-24h). RESPONSE SURFACE METHODOLOGY (RSM) was used to determine optimum conditions of EXTRACTION of ANTHOCYANINS with the highest EXTRACTION rate of cyanindin-3-glucoside. The experiments were designed according to Box Behnken Design with four independent factors. Obtained coefficients of variance showed that the effect of temperature was more markedly than others (p<0.05). Optimum EXTRACTION conditions were a ratio of 20 ml solvent/g sample, ethanol percent 25.02 %, temperature 25.8oϹ and EXTRACTION time 24h. Under these optimum conditions, 1609 11mg/l Acys was produced. A quadratic reduced second-order regression equation described the effects of independent process variables on EXTRACTION Acys from Saffron flower.

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APA: Copy

MAHDAVEE KHAZAEI, KATAYON, JAFARI, SEYED MAHDI, GHORBANI, MOHAMMAD, & HEMATI KAKHKI, ABBAS. (2014). OPTIMIZATION OF ANTHOCYANIN EXTRACTION IN SAFFRON'S PETAL WITH RESPONSE SURFACE METHODOLOGY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(1), 37-50. SID. https://sid.ir/paper/234119/en

Vancouver: Copy

MAHDAVEE KHAZAEI KATAYON, JAFARI SEYED MAHDI, GHORBANI MOHAMMAD, HEMATI KAKHKI ABBAS. OPTIMIZATION OF ANTHOCYANIN EXTRACTION IN SAFFRON'S PETAL WITH RESPONSE SURFACE METHODOLOGY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(1):37-50. Available from: https://sid.ir/paper/234119/en

IEEE: Copy

KATAYON MAHDAVEE KHAZAEI, SEYED MAHDI JAFARI, MOHAMMAD GHORBANI, and ABBAS HEMATI KAKHKI, “OPTIMIZATION OF ANTHOCYANIN EXTRACTION IN SAFFRON'S PETAL WITH RESPONSE SURFACE METHODOLOGY,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 1, pp. 37–50, 2014, [Online]. Available: https://sid.ir/paper/234119/en

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