Abstract
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.
Highlights
Nowadays, there are more tendencies to apply natural colorants instead of synthetic ones in the food and other industries (Akhavan, Jafari, Ghorbani, & Assadpoor, 2014)
Statistical analysis on four replicates in central point (10 min, 55°C, and 55 ml solvent/g) did not show any significant differences (p > 0.01). It reveals that two different solutions of acidic ethanol (50% and 25%) did not have significant effects (p > 0.01) on anthocyanin extraction from saffron tepals through microwave‐assisted extraction (MAE)
Our results revealed that extraction of natural colors such as anthocyanins through modern techniques including microwave‐assisted extraction is much more efficient and economic in terms of time and solvent usage
Summary
There are more tendencies to apply natural colorants instead of synthetic ones in the food and other industries (Akhavan, Jafari, Ghorbani, & Assadpoor, 2014). Functional properties and attractive color of anthocyanins make them suitable substitutes for synthetic anthocyanins in the food industry (Akhavan Mahdavi, Jafari, Assadpoor, & Dehnad, 2016; Akhavan Mahdavi, Jafari, Assadpour, & Ghorbani, 2016). 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, 2001; Khazaei, Jafari, Ghorbani, Kakhki, & Sarfarazi, 2016). Anthocyanin extraction through traditional solvent extraction which has been used widely is time consuming, with a low efficiency, and requires a high solvent consumption. Modern techniques of extraction including ultrasound‐assisted extraction (UAE) and microwave‐assisted extraction (MAE) as compared with traditional extraction have had higher performance especially in combination of solids and high polarity environments such as phenolic compounds
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
