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

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 11, Issue 2 - Serial Number 32, May and June 2015, Pages 161-170   

Document Type: Research Article

DOI: 10.22067/ifstrj.v1394i2.47043

Authors

Roksaneh Rouhani^* ; Soudabeh Einafshar; Reihaneh Ahmadzadeh Ghavidel

Khorasan Razavi Agricultural and Natural Resources Research and Education Center

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

References