Extraction and purification of saffron compounds

There are various methods for extracting effective plant compounds, many of which are costly and timeconsuming,and in addition to harming the environment, they also cause the destruction of many valuable compounds.Today, modern technologies have many applications in the extraction of effective plant compounds, of whichultrasound extraction is one of them. In this study, the extraction of saffron extract was done by methods (macerationand ultrasound with frequencies of ۳۷ and ۸۰ kHz) and different solvents (water, ۵۰% ethanol, ۷۰% ethanol, and ۹۶%ethanol). The amounts of crocin, safranal and picrocrocin were measured and the color parameters were determinedwith the Hunter lab device. The results showed that there was a significant difference in the amount of crocin inultrasound and maceration methods and in different solvents (p<۰.۰۵). As the intensity of ultrasound treatmentincreased, the amount of crocin decreased. There was a significant difference in the amount of safranal in ultrasoundand maceration methods and in different solvents (p<۰.۰۵). As the intensity of ultrasound treatment increased, theamount of safranal decreased. The results showed that there was no significant difference in the amount of picrocrocinin the ultrasound and maceration methods and in different solvents, and its amount was the same in all treatments.The highest brightness was obtained in extracts extracted with ۹۶% ethanol solvent. An increase in the frequency ofultrasound led to a decrease in brightness, although this decrease was not significant (p<۰.۰۵). The value of a*parameter in the obtained extracts was significantly different (p<۰.۰۵). But the type of extraction method had nosignificant effect on a* values (p<۰.۰۵). The highest value of a* was obtained in extracts extracted with ۷۰% ethanoland the lowest value was obtained in samples containing ۹۶% ethanol. By increasing the frequency in the ultrasoundmethod, the redness of the extract decreased by ۷۰% in the aqueous treatment and the ethanolic solvent treatment,but increased by ۹۶% in the treatment containing the ethanolic extract and ۵۰% in the ethanolic extract. The amountof b* obtained in different extraction methods and ultrasonic frequencies different, there was no significant difference(p < ۰.۰۵), but the type of solvent had a significant effect on the value of b* (p < ۰.۰۵). The yellowest color of the extractwas related to the ۹۶% ethanol maceration treatment. The lowest b* values were related to aqueous extracts. Sincesaffron is a sensitive compound (relative to heat, light and oxygen), it is possible to reduce thermal damage to thecompound was bioactivated.

کلیدواژه ها:

Saffron ، Extraction ، Crocin ، Solvent ، Ultrasound