Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (<i>Crocus sativus</i> L.) Floral By-Products

Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (<i>Crocus sativus</i> L.) Floral By-Products

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...

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Bibliographic Details
Main Authors: Débora Cerdá-Bernad, João P. Baixinho, Naiara Fernández, María José Frutos
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
green chemistry
sustainability
antioxidant activity
high value-added ingredients
bio-residues
<i>Crocus sativus</i> L.
Online Access:https://www.mdpi.com/2304-8158/11/15/2335

Internet

https://www.mdpi.com/2304-8158/11/15/2335

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