Studying the effect of ultrasound pretreatment on the amount of active compounds and color components of saffron extract extracted by immersion method
Sahar Zokaeiyan
1
(
Quality Control Manager, Mostafavi Saffron Company, Mashhad, Iran
)
Mahdi Jalali
2
(
)
Keywords: Effective compounds, Ultrasound, Maceration, Saffron extract, HPLC,
Abstract :
The effective ingredients of saffron include crocin, picrocrocin and safranal, which are respectively effective on the color, taste, and aroma of this ancient and valuable medicinal and spice plant. In order to use the substances and metabolites produced in saffron, these compounds must first be extracted from the plant tissue, and one of the traditional methods of this work is the help of various solvents, in addition, modern methods such as ultrasound waves can also be used. The aim of this study was to investigate the effect of ultrasound pretreatment combined with immersion in water and ethanol solvents (50, 70, and 96 %) on the amount of color components (L*a*b*) and to confirm the accuracy of the results of the spectrophotometric device with high-performance liquid chromatography (HPLC) in order to compare the amounts of crocin, safranal, and picrocrocin present in saffron extract. The variables of this study included the type of water and ethanol solvents (50, 70, and 96 %) and the type of immersion treatment and immersion combined with ultrasound (frequencies of 37 and 80 kHz). The results showed that the interaction effect of the extraction method (maceration-ultrasound) and the type of solvent (aqueous-ethanol) was significant on the amount of crocin and safranal compounds, but the application of different levels of treatment had no effect on the amount of picrocrocin extracted from saffron extract. On the contrary, the amount of extraction of crocin, picrocrocin and safranal compounds, which the high-frequency ultrasound method could show an effective trend, the use of maceration method was effective in measuring color components. The mutual effect of maceration method and ethanol solvent (96%) increased the color components, but with the increase of ultrasound frequency up to 80 kHz, the color component L* decreased. The type of extraction method did not have a significant effect on the color component a*, but with the increase in the intensity of the ultrasound, this color index showed an increasing trend, but with the decrease in the intensity of the waves and the application of three levels of ethanol, it first showed a decrease and then an increasing trend, which of course, this type of application of independent variables produced the opposite result for the color component b*. The evaluation of crocin, picrocrocin and safranal content in saffron extract with the help of HPLC showed that the effective compounds included crocin (12.84 g/100g), safranal (3.60 g/100g) and picrocrocin (6.03 g/100g).
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