Optimization of anthocyanin extraction in Saffron's petal with response surface methodology
نویسندگان
1 MSc. Graduated Student, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Assistant Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Associated Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Assistant Professor, Department of Food Processing, Research Institute of Food Sciences and Technology, Mashhad, Iran
doi
10.22101/JRIFST.2014.06.15.314چکیده
In this study, optimum conditions of anthocyanins (Acys) extraction from petals of saffron flower (Crocus sativus) were determined by acidified ethanol solvent. The independent factors were solvent to sample ratio (20- 80 ml/g), percent of ethanol (25 -75%), temperature (25- 45 ˚C) and extraction time (8-24h). Response surface methodology (RSM) was used to determine optimum conditions of extraction of anthocyanins with the highest extraction rate of cyanindin-3-glucoside. The experiments were designed according to Box Behnken Design with four independent factors. Obtained coefficients of variance showed that the effect of temperature was more markedly than others (p< 0.05). Optimum extraction conditions were a ratio of 20 ml solvent/g sample, ethanol percent 25.02 %, temperature 25.8 ˚C and extraction time 24h. Under these optimum conditions, 1609 11mg/l Acys was produced. A quadratic reduced second-order regression equation described the effects of independent process variables on extraction Acys from Saffron flower.
