@article{98076e9a21dd489280ffea3b5e04586f,
title = "Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products",
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.",
keywords = "antioxidant activity, bio-residues, Crocus sativusL, food by-products, green chemistry, high value-added ingredients, microwave-assisted extraction, polyphenols, sustainability, valorization",
author = "D{\'e}bora Cerd{\'a}-Bernad and Baixinho, {Jo{\~a}o P.} and Naiara Fern{\'a}ndez and Frutos, {Mar{\'i}a Jos{\'e}}",
note = "Funding Information: Thanks to Green Chemical Engineering Network towards upscaling sustainable processes (CA18224)—GREENERING funded by COST (European Cooperation in Science and Technology) for the STSM grant and thanks to the Spanish-Ministry of Education, Culture and Sport for the FPU-PhD fellowship (FPU18/02225). The authors acknowledge the financial support received funded by Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia/Minist{\'e}rio da Ci{\^e}ncia, Tecnologia e Ensino Superior (FCT/MCTES, Portugal) through national funds to iNOVA4Health (UIDB/04462/2020 and UIDP/04462/2020), the Associate Laboratory LS4FUTURE (LA/P/0087/2020) and INTERFACE Programme, through the Innovation, Technology and Circular Economy Fund (FITEC). Funding Information: This article is supported by the Partnership for Research and Innovation in the Mediterranean Area (PRIMA) program, project 174-SAFFROMFOOD. The PRIMA program is supported by the European Union. The research was also supported by the regional agency “Diputaci{\'o}n de Alicante”, Alicante, Spain. Publisher Copyright: {\textcopyright} 2022 by the authors.",
year = "2022",
month = aug,
doi = "10.3390/foods11152335",
language = "English",
volume = "11",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI - Multidisciplinary Digital Publishing Institute",
number = "15",
}