Ultrasound-assisted extraction of saffron bioactive compounds; separation of crocins, picrocrocin, and safranal optimized by artificial bee colony

Sarfarazi, Messiah; Rajabzadeh, Qadir; Tavakoli, Razieh; Ibrahim, Salam A.; Jafari, Seid Mahdi

doi:10.1016/j.ultsonch.2022.105971

Cited by 11 publications

(8 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[ 14 , 28 , 55 , 56 , 57 ]. Some studies have been conducted on the extraction of bioactive compounds from saffron using the concept of green chemistry [ 58 ]. Some research on saffron stability demonstrates that temperature and humidity exert a strong influence on the degradation of the principal active ingredients [ 8 ].…”

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

“…Crocin: The main bioactive compound of saffron was isolated by Aschoff in 1818, reporting a family of yellowish-red water-soluble carotenoids (mono-glycosyl or di-glycosyl-polyene esters) of 20 carbons [ 8 , 34 , 58 , 59 , 60 ]. In other words, this was a group of compounds formed by crocetin esterification (dicarboxylic carotenoid), which were classified according to their sugar fractions [ 59 ].…”

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

“…Picrocrocin’s structure was established by Khun and Winterstein in 1934 [ 60 ]. It is a colorless and odorless glycoside monoterpene (4-hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde or hydroxy-β-cyclocitral: HTCC and glucose), a product of the degradation of zeaxanthin, and is responsible for saffron’s bitter taste [ 8 , 28 , 34 , 52 , 58 , 74 ]. Picrocrocin is the second most abundant component in dry matter content [ 66 , 73 , 75 ].…”

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

“…HTCC (hydroxy-β-cyclocitral or 4-hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde) is regarded by many authors as a safranal precursor. This compound is obtained by chemical or enzymatic hydrolysis (dissociation) or when the vegetal material is dehydrated and transformed into safranal, but this also happens due to the handling and storage processes [ 8 , 53 , 58 , 63 , 75 , 77 , 78 ]. The safranal content changes according to the duration and intensity of drying, causing quality fluctuations [ 34 ], whereas its concentration increases with the storage and timely harvesting of flowers.…”

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

See 3 more Smart Citations

Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Avila-Sosa

Nevárez-Moorillón

Ochoa‐Velasco

et al. 2022

Foods

View full text Add to dashboard Cite

This review aims to evaluate the state of saffron’s main bioactive compounds and their relationship with its commercial quality. Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It owes its sensory and functional properties mainly to the presence of its carotenoid derivatives, synthesized throughout flowering and also during the whole production process. These compounds include crocin, crocetin, picrocrocin, and safranal, which are bioactive metabolites. Saffron’s commercial value is determined according to the ISO/TS3632 standard that determines their main apocatotenoids. Other techniques such as chromatography (gas and liquid) are used to detect the apocarotenoids. This, together with the determination of spectral fingerprinting or chemo typing are essential for saffron identification. The determination of the specific chemical markers coupled with chemometric methods favors the discrimination of adulterated samples, possible plants, or adulterating compounds and even the concentrations at which these are obtained. Chemical characterization and concentration of various compounds could be affected by saffron’s geographical origin and harvest/postharvest characteristics. The large number of chemical compounds found in the by-products (flower parts) of saffron (catechin, quercetin, delphinidin, etc.) make it an interesting aromatic spice as a colorant, antioxidant, and source of phytochemicals, which can also bring additional economic value to the most expensive aromatic species in the world.

show abstract

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

Section: Saffron’s Chemical Compositionmentioning

confidence: 99%

See 2 more Smart Citations

Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Avila-Sosa

Nevárez-Moorillón

Ochoa‐Velasco

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…This is because these waves cause acoustic cavitation, which transfers energy into the matrix by scratching the outer layer of the matrix. The plant cell walls rupture when these rays collide with the matrix, allowing more mass to be transferred into the solvent by permeating deeper, and this kinetics results in a beneficial powder-solvent interaction for isolating functional biomolecules [31]. Plant-based dyes, particularly from the haar singhar flower, have produced a variety of hues when separated in various mediums.…”

Section: Resultsmentioning

confidence: 99%

Green Application of Ultrasonic Waves for Extraction of Yellow Colorant from Haar Singhar and its Colouring Behaviour in Cotton Dyeing

Nasreen¹,

Adeel²,

Yameen³

et al. 2023

Text Leather Rev

View full text Add to dashboard Cite

Natural dyes have grown in popularity due to their eco-friendliness. They can be used as a substitute for synthetic dyes to minimize environmental pollution. This research investigates the natural colouring behaviour of haar singhar flower (HSF) extract in cotton dyeing. Colorant was extracted under various conditions utilizing various extraction mediums such as aqueous, basic, and acidic. On cotton, it was discovered that applying 55 mL of aqueous extract containing 1.5 g/100 mL sodium chloride for 40 minutes at 70 °C yielded the best colour output. A new hue with good colour fastness was developed utilizing chemical and bio-mordants. The existence of nyctanthin as a colouring agent in haar singhar flowers was discovered through FTIR analysis of the extract. The CIE Lab system revealed that using 2 g/100 mL of pistachio shell as a bio-mordant resulted in good quality reddish yellow hues. It was discovered that ultrasonic radiations have a high potential for isolating colourants and dyeing cotton fabric under decreased conditions of temperature, time and volume. The application of biomordants has made the procedure greener, more efficient, and safer.

show abstract

Carotenoids as food additives

Islam,

Junaid,

Krithika

et al. 2024

Microbial Vitamins and Carotenoids in Food Biotechnology

View full text Add to dashboard Cite

Ultrasound-assisted extraction of saffron bioactive compounds; separation of crocins, picrocrocin, and safranal optimized by artificial bee colony

Cited by 11 publications

References 40 publications

Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Detection of Saffron’s Main Bioactive Compounds and Their Relationship with Commercial Quality

Green Application of Ultrasonic Waves for Extraction of Yellow Colorant from Haar Singhar and its Colouring Behaviour in Cotton Dyeing

Carotenoids as food additives

Contact Info

Product

Resources

About