Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology

Khazaei, K. Mahdavee; Jafari, Seid Mahdi; Ghorbani, Mohammad; Kakhki, Abbas Hemmati; Sarfarazi, Messiah

doi:10.1007/s12161-015-0375-4

Cited by 96 publications

(42 citation statements)

References 29 publications

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“…The adjusted R 2 of the model was .982. When the adjusted R 2 is near to unity, it means that the fitted empirical model is suitable for actual data and the model can explain the relation between the variables(Khazaei, Jafari, Ghorbani, Kakhki, & Sarfarazi, 2016).…”

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confidence: 99%

Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology

Muangrat

Pongsirikul

Blanco

2017

J Food Process Preserv

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Ultrasound‐assisted extraction of anthocyanins and total phenolic compounds from the dried cob of purple waxy corn was investigated using response surface methodology, where the process variables were ultrasound amplitude levels (25, 50, 100%) and different solvents (pure water, water–ethanol ratio 1:1, pure ethanol), using a sample–solvent ratio of 1:20, and extraction temperature of 65 °C for 30 min. Central composite face‐centered design was used to determine optimum process conditions. The results showed that the overall optimal condition for simultaneous extraction of anthocyanins and phenolic compounds was obtained by using 50% water in water–ethanol mixed solvent as solvent and amplitude level of 50%. The optimal yields of anthocyanins and phenolic compounds were 240.161 μg cyanidin‐3‐glucoside/g dry sample and 27.662 mg gallic acid/g dry sample, respectively. The result for the antioxidant activity of the extract obtained from this optimal extraction condition to decrease the initial DPPH• concentration by 50% was approximately 4.64 mg/ml. Practical applications This article has practical application to study extraction of total anthocyanins and total phenolic compounds from dried cob of purple waxy corn using ultrasound‐assisted extraction. The response surface method using central composite face‐centered design was successfully employed to predict the effect of two independent variables on the ultrasound assisted extraction of total anthocyanins and total phenolic compounds. Moreover, the methodology and results presented in this study could be beneficial for future efforts to increase the recovery of potentially bioactive compounds from fruits, vegetables, plants and agricultural residues.

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confidence: 99%

Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology

Muangrat

Pongsirikul

Blanco

2017

J Food Process Preserv

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“…Solution provided by Design-Expert considering highest desirability also highest cost effective extraction condition in cases of the same desirability index (usage of shorter extraction time, lower temperature, and less solvent) was as follows: extraction time of 9.3 min, temperature of 48°C, and solvent ratio of 77.5 ml/g (with ethanol concentration of 50% or 25%) (Table 3); in these conditions, the value of extracted anthocyanin was 101.0 mg/g. In a previous study by Khazaei et al (2016), optimum extraction conditions that resulted in maximized anthocyanins by conventional soaking extraction were found to be a ratio of solvents to sample 20 ml/g, ethanol concentration of 25.02%, temperature 25.8°C, and extraction time 24 hr which gave 160.9 mg/g.…”

Section: Optimization Of Anthocyanins Extractionmentioning

confidence: 98%

“…Functional properties and attractive color of anthocyanins make them suitable substitutes for synthetic anthocyanins in the food industry (Akhavan Mahdavi, Jafari, Assadpoor, & Dehnad, ; Akhavan Mahdavi, Jafari, Assadpour, & Ghorbani, ). Anthocyanins after isolation from their natural resources are very vulnerable, and stability of their chemical structure can be influenced by different factors such as time, concentration, pH, storage temperature, oxygen, light, presence of enzymes, solvents, flavonoids, proteins, and metal ions (Giusti & Wrolstad, ; Khazaei, Jafari, Ghorbani, Kakhki, & Sarfarazi, ). Therefore, there is a need to a technique to extract anthocyanins fast, affordable, easy, and by the maximum amount.…”

Section: Introductionmentioning

confidence: 99%

Production of a natural color through microwave‐assisted extraction of saffron tepal's anthocyanins

Jafari

Khazaei

Assadpour

2019

Food Science & Nutrition

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The extraction of anthocyanins from saffron ( Crocus sativus ) flower's tepal by microwave‐assisted extraction (MAE) was studied. The independent factors were solvent to sample ratio (10:1‒100:1), extraction temperature (35‒75°C), and time (5‒15 min). Maximum irradiation power in all experiments was 360 W. We applied response surface methodology (RSM) in order to determine optimum processing conditions which give maximum extraction efficiency (mg cyanidin‐3‐glucoside/g dried tepals). It was found that the influence of solvent ratio was more important for extraction yield than two other variables. Extraction conditions which maximized the extracted anthocyanins content were ratio of solvent to sample 77.5 ml/g, temperature 48°C, and extraction time of 9.3 min that resulted in 101 mg anthocyanins/g. In addition, MAE was a rapid and efficient technique for saffron anthocyanins due to disruption of cell walls under microwave irradiation, which was observed by microstructural analysis.

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“…Temperature is an important parameter, and the optimum extraction temperature is room temperature (Chen, Choi, et al, 2012). Because the content of anthocyanins in black rice may be higher than that of red rice, most research studies on colored rice focus on black rice (Chaiyasut et al, 2017;Khazaei, Jafari, Ghorbani, Kakhki, & Sarfarazi, 2016). Supercritical extraction and artificial neural methods are used in the extraction of rice bran extract, which may be a direction for later development (Das et al, 2016;Sookwong et al, 2016).…”

Section: Verification Experimentsmentioning

confidence: 99%

Optimization of ultrasound‐assisted extraction by response surface methodology, antioxidant capacity, and tyrosinase inhibitory activity of anthocyanins from red rice bran

Wang

Zhao

Zhang

et al. 2020

Food Science & Nutrition

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The anthocyanins contents from red rice bran were characterized by HPLC/MS. Response surface methodology was used to optimize the ultrasound‐assisted extraction of red rice bran anthocyanin. The antioxidant activities were evaluated in terms of IC50. The tyrosinase inhibitory activities of the anthocyanin samples from red rice bran and the standard substances were determined by a spectrophotometric method. According to mass spectrometry information, the main component of anthocyanins is paeoniflorin (m/z = 480). The optimized anthocyanin level was 5.80 mg/g under the following conditions: solid–liquid ratio of 1:17.46; ethanol concentration of 78.37%; ultrasonication time of 55.23 min; and pH of 2.31. The IC50 value of the DPPH radical scavenging and the superoxide anion scavenging activities of the sample were 53.51 and 2,375 μg/ml; those of the standard were 14.60 and 64.74 μg/ml; and those of vitamin C were 24.45 and 136.25 μg/ml, respectively. The IC50 values of the tyrosinase inhibition activities of the sample and Vc were 4.26 and 2.18 μg/ml, respectively. There is a significant difference (p < .05) between the activities of the three, which may be caused by the purity of the extract. Red rice bran anthocyanins have valuable research and development prospects as skin whiteners and healthcare products.

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Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology

Cited by 96 publications

References 29 publications

Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology

Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology

Production of a natural color through microwave‐assisted extraction of saffron tepal's anthocyanins

Optimization of ultrasound‐assisted extraction by response surface methodology, antioxidant capacity, and tyrosinase inhibitory activity of anthocyanins from red rice bran

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