Cerdá-Bernad Débora, Baixinho João P, Fernández Naiara, Frutos María José
Agro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, Spain.
iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal.
Foods. 2022 Aug 5;11(15):2335. doi: 10.3390/foods11152335.
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.
藏红花的柱头用于生产藏红花香料，而其余的藏红花花副产物，虽是天然生物活性化合物的宝贵来源，却仍未得到充分利用。本研究的目的是通过响应面法评估微波辅助萃取（MAE），以便从藏红花花被片获得高附加值化合物，作为在食品、制药和/或化妆品行业具有潜在应用价值的成分。采用中心复合设计来优化工艺变量：温度、时间和乙醇溶剂浓度。对提取物的总酚含量、总黄酮含量以及抗氧化能力（氧自由基吸收能力和羟基自由基清除能力测定）进行了表征，得到的最大值分别为：126.20±2.99毫克没食子酸当量/克干物质；8.05±0.11毫克儿茶素当量/克干物质；6219±246微摩尔 Trolox 当量/干物质；3131±205微摩尔 Trolox 当量/干物质。结果表明，最佳提取条件是以乙醇（100%）为溶剂，采用低温（25℃）-高提取时间（5分钟）的组合。微波辅助萃取显示出是一种从藏红花花副产物中分离生物活性化合物的高效技术，且能源足迹较低。
