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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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2335 |
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| author | Débora Cerdá-Bernad João P. Baixinho Naiara Fernández María José Frutos |
| author_facet | Débora Cerdá-Bernad João P. Baixinho Naiara Fernández María José Frutos |
| author_sort | Débora Cerdá-Bernad |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T10:09:05Z |
| format | Article |
| id | doaj.art-fe7edf87a51c49eeb35a4922812d0503 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:09:05Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fe7edf87a51c49eeb35a4922812d05032023-12-01T22:56:22ZengMDPI AGFoods2304-81582022-08-011115233510.3390/foods11152335Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (<i>Crocus sativus</i> L.) Floral By-ProductsDébora Cerdá-Bernad0João P. Baixinho1Naiara Fernández2María José Frutos3Agro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, SpainiBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugalAgro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, SpainThe 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.https://www.mdpi.com/2304-8158/11/15/2335green chemistrysustainabilityantioxidant activityhigh value-added ingredientsbio-residues<i>Crocus sativus</i> L. |
| spellingShingle | Débora Cerdá-Bernad João P. Baixinho Naiara Fernández María José Frutos 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 Foods green chemistry sustainability antioxidant activity high value-added ingredients bio-residues <i>Crocus sativus</i> L. |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | green chemistry sustainability antioxidant activity high value-added ingredients bio-residues <i>Crocus sativus</i> L. |
| url | https://www.mdpi.com/2304-8158/11/15/2335 |
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