Extraction Optimization of Saffron Nutraceuticals Through Response Surface Methodology

“…Under this situation where multiple variables influence the output, response surface methodology (RSM) is a suitable technique for optimizing the process [11]. RSM is a method for designing statistical experiments, modelling the processes, and verifying the statistical significance of independent variables and is used to obtain the optimum operating conditions of the entire process [12] Therefore, the main objective of the present work was to optimize the extraction conditions including solventsample ratio, temperature, and extraction time for maximizing polyphenol concentrate production from S. macrocarpon leaves using response surface methodology. Antioxidant properties of the polyphenol concentrates were also determined to establish potential uses as food preservatives and health-promoting agents.…”

Section: Introductionmentioning

confidence: 99%

Extraction Optimization and Antioxidant Properties of African Eggplant (Solanum macrocarpon) Leaf Polyphenols

Famuwagun

Taiwo

Gbadamosi

et al. 2017

Journal of Food Quality

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Optimization of the yield, total phenolic content (TPC), and total antioxidant activities (TAA) of polyphenol concentrates extracted from Solanum macrocarpon leaves was studied using response surface methodology. The process variables investigated included extraction temperature (30, 50, and 70 ∘ C), extraction time (2, 4, and 6 h), and dried leaf powder : water ratio (1 : 10, 1 : 20, and 1 : 30 w/v). Box-Behnken design resulted in 15 experimental runs. The results showed the following optimum extraction conditions: temperature, 49.05 ∘ C; extraction time, 243 min; leaf powder : water ratio, 1 : 22 w/v. The optimized extraction conditions gave polyphenol concentrate yield, TPC, and TAA values of 24.94%, 421.09 mg GAE/g, and 23.81 mg AAE/g, respectively. Results of the in vitro antioxidant activities of the polyphenol concentrate showed 2, 2-diphenyl-2-picrylhydrazyl hydrate, metal chelating ability, and ferric reducing ability values of 76.78%, 80.22%, and 56.46 mg AAE/g, respectively. The study concludes that the experimental values compared closely with the predicted values, which indicates suitability of the model employed for polyphenol extraction optimization from dried S. macrocarpon leaves.

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“…Statistical analysis revealed that there was a significant difference (p < 0.05) on the mean values only in the case of picrocrocin: 1 h extraction time significantly differed (p < 0.01) from 3 and 5 h extraction time (Figure 2A 24 according to which, through a statistical approach (response surface methodology, RSM), extraction time had the strongest influence on the picrocrocin content and no significant effect on crocins, compared to the type of solvent and type of extraction. Sarfarazi et al, 25 instead, applied RSM to optimize ethanol concentration, extraction time and temperature, showing that extraction maceration time was significant on picrocrocin and crocins response only through interactive effects; however, the same authors admitted the low predictive capability of their model and that their RSM algorithm overestimated all responses.…”

Section: Extraction Timementioning

confidence: 99%

Evaluation of Crocins in Cheeses Made with Saffron by UHPLC

Ritota¹,

Mattera²,

Costanzo³

et al. 2017

J. Braz. Chem. Soc.

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Saffron is a widespread consumed spice with potential health promoting compounds. In dairy technologies it is often used to enhance color and flavor of cheeses, so it would be recommended to know the content of saffron functional compounds in cheese made with this spice, as they could still have potential bioactivity. For this purpose, an UHPLC (ultra high performance liquid chromatography) method was developed, with the aim of reducing analysis time and solvent consumption. A methanol:water solution (80:20 v/v) was used to extract saffron compounds from cheese with stirring for 1 h in the dark at room temperature, then the samples were centrifuged at 3500 rpm, for 5 min at 4 °C and the residues were extracted twice. A linear gradient elution of acetonitrile in water allowed to simultaneously determine picrocrocin and crocins in saffron in a short time (16 min), and allowed a quantitative determination of crocins in commercial cheeses. Keywords: cheese, saffron, crocins, UHPLC IntroductionSaffron is the red dried stigmas of Crocus sativus L. flowers, now successfully cultivated in European countries (Greece, Spain, Italy, France and Switzerland) and in Morocco, Egypt, Israel, Azerbaijan, Pakistan, India, New Zealand, Australia and China.Recently, a review by Akowuah and Htar 1 reported many therapeutic properties of saffron chemical constituents, such as anticancer, cardioprotective, antidepressant, anxiolytic and anticonvulsant activities, improving learning and memory skills and management of metabolic syndrome diseases. The bioactive compounds mainly responsible of the therapeutic properties of saffron are crocins, crocetin, picrocrocin and safranal. Crocins, responsible for color and coloring properties, are a group of high water soluble cis and trans carotenoids that are sugar esters of crocetin (8,8'-diapocarotenedioic acid), with different sugar moieties, such as glucose, gentiobiose and neapolitanose. Trans-crocetin di(β-D-gentiobiosyl) ester is the most abundant crocin in saffron 2 with a high solubility being attributed to the sugar moieties. The bitter taste of saffron is derived primarily from picrocrocin (4-(β-D-glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde), a monoterpene glycoside produced from zeaxanthin degradation. Crocins represent from 0.5 to 32.4% of saffron's dry matter, 3 while picrocrocin ranges from 0.8 to 26.6% on a dry matter. [3][4][5] Food items containing saffron are generally expected to provide an added value for consumers, thanks to its potential health promoting compounds. For this reason, saffron has been widely studied and many analytical methods for its compounds determination are available: in particular, the standard method, 6 which specifies the test methods for dried saffron (filaments and powder) obtained from the Crocus sativus L. flower, is based on the use of UV-Vis spectrophotometry to determine the quality of saffron in international commercial agreements, but many other analytical methods were developed, such as: thin layer chromatography, 4 hig...

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Extraction Optimization of Saffron Nutraceuticals Through Response Surface Methodology

Cited by 63 publications

References 31 publications

Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from <i>Clanis bilineata</i>

Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from <i>Clanis bilineata</i>

Extraction Optimization and Antioxidant Properties of African Eggplant (Solanum macrocarpon) Leaf Polyphenols

Evaluation of Crocins in Cheeses Made with Saffron by UHPLC

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