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Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology

Khazaei, K.M. and Jafari, S.M. and Ghorbani, M. and Kakhki, A.H. and Sarfarazi, M. (2016) Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology. Food Analytical Methods, 9 (7). pp. 1993-2001.

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Abstract

Optimum extraction conditions of anthocyanins from petals of saffron (Crocus sativus) using acidified ethanol as the solvent were revealed. The investigated factors were solvent to sample ratio (20:1–80:1), ethanol concentration (%), extraction temperature (25–45 °C), and time (8–24 h). Response surface methodology with Box–Behnken design was applied to determine optimum processing conditions leading to maximum extraction efficiency (mg cyanindin-3-glucoside/l). Obtained coefficients of variance showed that the linear effect of temperature was more pronounced for extraction yield than three other variables at 5 % level. Optimum extraction conditions that maximize the extracted anthocyanins 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 h which gave 1609.11 mg/l anthocyanins. A quadratic regression equation describing the effects of independent process variables on anthocyanin extraction from saffron petals can be used for finding optimum conditions to achieve desired extraction yield in similar conditions. © 2015, Springer Science+Business Media New York.

Item Type: Article
Additional Information: cited By 0
Subjects: مقالات نمایه شده محققین دانشگاه در سایت ,Web of Science ,Scopus
Divisions: معاونت تحقیقات و فناوری
Depositing User: GOUMS
Date Deposited: 07 Sep 2016 09:40
Last Modified: 27 Sep 2016 09:50
URI: http://eprints.goums.ac.ir/id/eprint/4540

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