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Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology

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Abstract

Optimum extraction conditions of anthocyanins from petals of saffron (Crocus sativus) using acidified ethanol as the solvent were revealed. The investigated factors were solvent to sample ratio (20:1–80:1), ethanol concentration (%), extraction temperature (25–45 °C), and time (8–24 h). Response surface methodology with Box–Behnken design was applied to determine optimum processing conditions leading to maximum extraction efficiency (mg cyanindin-3-glucoside/l). Obtained coefficients of variance showed that the linear effect of temperature was more pronounced for extraction yield than three other variables at 5 % level. Optimum extraction conditions that maximize the extracted anthocyanins were found to be a ratio of solvents to sample 20 ml/g, ethanol concentration of 25.02 %, temperature 25.8 °C, and extraction time 24 h which gave 1609.11 mg/l anthocyanins. A quadratic regression equation describing the effects of independent process variables on anthocyanin extraction from saffron petals can be used for finding optimum conditions to achieve desired extraction yield in similar conditions.

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Acknowledgments

Iran National Science Foundation and the Research Institute of Food Science and Technology in Mashhad (Iran) should be acknowledged for their financial support.

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Authors and Affiliations

  1. Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    K. Mahdavee Khazaei, S. M. Jafari, M. Ghorbani & M. Sarfarazi

  2. Cereals Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran

    S. M. Jafari

  3. Research Institute of Food Science and Technology, Mashhad, Iran

    A. Hemmati Kakhki

  4. Pishro Food Technology Research Group, Gorgan, Iran

    S. M. Jafari

Authors
  1. K. Mahdavee Khazaei
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  2. S. M. Jafari
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  3. M. Ghorbani
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  4. A. Hemmati Kakhki
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  5. M. Sarfarazi
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Correspondence to S. M. Jafari.

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Conflict of Interest

Katayun Mahdavi Khazaei declares that he has no conflict of interest.

Seid Mahdi Jafari declares that he has no conflict of interest.

Mohammad Ghorbani declares that he has no conflict of interest.

Abbas Hemmati Kakhki declares that he has no conflict of interest.

Messiah Sarfarazi declares that he has no conflict of interest.

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Khazaei, K.M., Jafari, S.M., Ghorbani, M. et al. Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology. Food Anal. Methods 9, 1993–2001 (2016). https://doi.org/10.1007/s12161-015-0375-4

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  • DOI: https://doi.org/10.1007/s12161-015-0375-4

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