التفاصيل البيبلوغرافية
| العنوان: |
Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products |
| المؤلفون: |
Débora Cerdá-Bernad, João P. Baixinho, Naiara Fernández, María José Frutos |
| المصدر: |
Foods; Volume 11; Issue 15; Pages: 2335 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2022 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
green chemistry, sustainability, antioxidant activity, high value-added ingredients, bio-residues, Crocus sativus L., microwave-assisted extraction, valorization, food by-products, polyphenols |
| جغرافية الموضوع: |
agris |
| الوصف: |
The saffron flower stigmas are used for the saffron spice production while the remaining saffron floral by-products, that are a valuable source of natural bioactive compounds, remain underutilized. The aim of this study was to evaluate the microwave-assisted extraction (MAE) through response surface methodology to obtain high value-added compounds from saffron tepals as ingredients with potential application in the food, pharmaceutical and/or cosmetic industries. A central composite design was applied to optimize process variables: temperature, time and ethanol solvent concentration. Extracts were characterized in terms of total phenolic and total flavonoid content, and antioxidant capacity (ORAC and HOSC assays), being the maximum values obtained: 126.20 ± 2.99 mg GAE/g dry matter; 8.05 ± 0.11 mg CE/g dry matter; 6219 ± 246 μmol TEAC/dry matter; 3131 ± 205 μmol TEAC/dry matter, respectively. Results indicated that the optimal extraction conditions were the combination of low temperature (25 °C)—high extraction time (5 min) using ethanol as solvent (100%). MAE revealed to be an efficient technique to isolate bioactive compounds from saffron floral by-products with a low energy footprint. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
Food Engineering and Technology; https://dx.doi.org/10.3390/foods11152335 |
| DOI: |
10.3390/foods11152335 |
| الاتاحة: |
https://doi.org/10.3390/foods11152335 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.9FFA4157 |
| قاعدة البيانات: |
BASE |