Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products

Débora Cerdá-Bernad, João P. Baixinho, Naiara Fernández, María José Frutos

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number2335
JournalFoods
Volume11
Issue number15
DOIs
Publication statusPublished - Aug 2022

Keywords

  • antioxidant activity
  • bio-residues
  • Crocus sativusL
  • food by-products
  • green chemistry
  • high value-added ingredients
  • microwave-assisted extraction
  • polyphenols
  • sustainability
  • valorization

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