Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology

Document Type : Research Article

Authors

Roksaneh Rouhani
Soudabeh Einafshar
Reihaneh Ahmadzadeh Ghavidel

Khorasan Razavi Agricultural and Natural Resources Research and Education Center

https://doi.org/10.22067/ifstrj.v1394i2.47043
Abstract
Sepals and petals are byproducts from saffron production process that waste without any use in Iran. These byproducts containing a lot of anthocyanin and natural antioxidants.The aim of this study is determine efficiency of extraction and measurement of antioxidant activity and anthocyanin pigments of pollen and anther of saffron flower ,using mixed solvent of ethanol and hydrochloridic acid 1.5 N (85:15) by ultrasonic waves. Therefore, the time factors (5, 15, 25 minutes) and sound intensity (20, 60 and 100%) were usedThe results showed that the most efficient extraction of samples (54/48%) was extracted in 15 minute and 100% of sound intensity, and the maximum measure of anthocyanin compounds (48.83 mg/ml), total phenolic compounds (36.54 mg/ml), power of reviving the anti-radical DPPH activity of the extracts (335.7 mg/ml) and the power of scavenging Fe III (431.1µmol/lit Fe III), the best sample in all of the exams was extracted in 10 minutes and 100% of sound intensity. So, the optimized situation for extraction of anthocyanin compounds by ultrasound waves was time 15 min and 100% about sound intensity.

Keywords

Anthocyanin
Spectroscopy
Stamen of Saffron
Antioxidant activity
Ultrasound
Send comment about this article
Enter Name.
Enter a valid email address.
Enter a vaid affiliation.
Enter comments (At leaset 10 words)
CAPTCHA Image
Enter Security Code Correctly.
Iranian Food Science and Technology Research Journal
Volume 11, Issue 2 - Serial Number 32
May and June 2015
Pages 161-170

  • Receive Date 10 September 2013
  • Accept Date 29 September 2014
  • First Publish Date 22 May 2015

Home

Editorial Board

Publication Ethics

Contact Us