Preservation and Refrigeration Technology, University of Food Technologies, Plovdiv, Bulgaria.
Food Preservation and Refrigeration Technology, University of Food Technologies, Plovdiv, Bulgaria.
Acta Sci Pol Technol Aliment. 2021 Jul-Sep;20(3):359-367. doi: 10.17306/J.AFS.0954.
Saffron tepals are a by-product from the processing of Crocus sativus flowers, whose dried stigmas (saffron spice) are widely used both in the food and health sectors. Saffron tepals are rich in polyphenols, particularly flavonol glycosides and anthocyanins, which are considered to be potent antioxidants. Enzyme-assisted extraction of polyphenols offers several advantages in comparison to conventional methods. The present study evaluated the efficiency of enzyme-assisted extraction as a green technology for recovery of polyphenols from saffron tepals.
The by-product was obtained from a saffron producer in the region of Kozani, Greece. A simplex-centroid design was applied to select the enzyme preparations mixture required for aqueous extraction of polyphenolic antioxidants from dried saffron tepals. In addition, the parameters of enzymatic hydrolysis, enzyme dose and incubation time were optimised using response surface methodology.
The binary combination, comprising cellulolytic and hemicellulolytic preparations (1:1), led to the highest yield of total polyphenols (30.9 g GAE/kg saffron tepals) and total anthocyanins (2.0 g CGE/kg saffron tepals), reaching 45% and 38% higher values, respectively, as compared to the control sample (without enzymatic treatment). The experimental data regarding optimisation of the extraction conditions were fitted to second-degree regression models (R2 = 0.85-0.98).
The newly developed process may be applied as an environmentally friendly alternative to conventional organic solvent extraction, thus supporting valorisation of the saffron industry by-product. The polyphenols recovered could be used as biologically active substances or as natural food ingredients, replacing synthetic additives.
藏红花花瓣是番红花花加工过程中的副产物，其干燥的柱头（藏红花香料）广泛应用于食品和健康领域。藏红花花瓣富含多酚，特别是类黄酮糖苷和花青素，它们被认为是有效的抗氧化剂。与传统方法相比，酶辅助提取多酚具有许多优势。本研究评估了酶辅助提取作为从藏红花花瓣中回收多酚的绿色技术的效率。
该副产物是从希腊科扎尼地区的一家藏红花生产商处获得的。采用单纯形质心法设计来选择酶制剂混合物，用于从干燥的藏红花花瓣中提取多酚类抗氧化剂。此外，使用响应面法优化了酶水解、酶剂量和孵育时间等参数。
纤维素酶和半纤维素酶制剂（1:1）的二元组合，导致总多酚（30.9 g GAE/kg 藏红花花瓣）和总花青素（2.0 g CGE/kg 藏红花花瓣）的产率最高，分别比对照样品（未经酶处理）高 45%和 38%。优化提取条件的实验数据拟合到二次回归模型（R2 = 0.85-0.98）。
新开发的工艺可作为传统有机溶剂提取的环保替代方法，从而支持藏红花工业副产物的增值利用。回收的多酚可以用作生物活性物质或天然食品成分，替代合成添加剂。
