Effects of enzymatic extraction on anthocyanins yield of saffron tepals (Crocos sativus) along with its color properties and structural stability

Abstract

An aqueous solution of Pectinex (containing cellulase, hemicellulase, and pectinase) at 1%, 2.5%, 5%, 7%, and 10% concentrations and 40C was used to extract anthocyanins (Acys) of saffron tepals at 20, 40, 60, 120 and 180 min reaction times and compared with ethanol solvent under similar conditions. The Acys of the Pectinex solution reached 6.7 mg/g of tepal powder (∼40% more than the ethanol method) when the enzyme concentrations and extraction times were, respectively, 5% and 60 min. The Acys of aqueous enzymes had three times slower degradation rates and 50% more attractive chroma color than the ones recovered by ethanol solution after 3 h of extraction time. Additionally, the Acys of the ethanol solution lost its content sharply (>45%) and its chroma changed quickly (due to the browning and polymerization). High performance liquid chromatography (HPLC) analysis showed that Acys extracted with mixed enzymes had about 80% more cyanidin 3-glucosides and 20% less pelargonidin 3,5-glucosides than with the ethanol method. Most probably, the high content of cyanidin 3-glycosides in enzyme-extracted Acys of saffron tepals was the key factor for its high stability.

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

“…This result stays in accordance with other study where EAE was used for Crocus sativus and it improved by 40% anthocyanins content when compared to a control experiment. Overall, 5% (w/v) of enzyme Pectinex was used, which was produced by Aspergillus aculeatus and contained cellulase, hemicellulase, and pectinase (Lotfi, Hamedi, & Ghorbani, ). Additionally, in other work on the EAE optimization to obtain anthocyanins from Prunus nepalensis , it was demonstrated that the optimal temperature for enzymatic reaction was 40 °C to avoid anthocyanins degradation.…”

Valorization of fruits and vegetables waste through green extraction of bioactive compounds and their nanoemulsions-based delivery system

“…Enzyme concentration, composition, particle size, water-to-solid ratio and hydrolysis time are some of the major factors that influence the enzyme-assisted extraction of various bioactive compounds (Puri et al 2012). This technique has been explored for the extraction of various components, such as carotenoids from pumpkin (Ghosh and Biswas 2015), anthocyanins from crocus sativus (Lotfi et al 2015) and anthocyanin from grape skin. (Muñoz et al 2004).…”

Influence of enzyme-aided extraction and ultrasonication on the phenolics content and antioxidant activity of Paeonia officinalis L. petals

“…The enzyme concentration was chosen according to published reports on the influence of Cellubrix (mixture of cellulase and cellobiase) pre-treatment on anthocyanins recovery from other flowers. 13 After incubation for different times, the enzymes were inactivated at 100 °C for 5 min and extraction was further performed by the optimal UAE. Control samples (without enzymatic pre-treatment) were maintained in buffer solution under similar conditions (time, t) and further processed by ultrasonication.…”