Investigation on ultrasound-assisted extraction of three effective parameters on coloring ability of Saffron edible extract

Aims: Saffron (Crocus sativus), known as most expensive spice on the world market and distinguished by its delicate flavor, bitter taste and attractive yellow color, is basically cultivated in Iran, Spain, Greece, and India. Besides to its use as spice and as color agent, saffron is also esteemed as medicinal plant and since short time, the Crocus sativus is investigated as a new safe source of natural antioxidants for the food industry. Saffron stigma includes crocin, picrocrocin, safranal which are related to its color, flavor and odor, respectively.The aim of this study is to produce a saffron eadible extract which is have high quality factors (crocin, picrocrocin and safranal).Methodology: In this study, the active compounds of saffron were extracted using high power ultrasound wave at constant frequency (25 kHz) in four different times (1, 3, 5, 10 hrs). The effect of sonication time on the extraction yield of three major constituents of saffron was investigated at 25°C. The efficiency of the process was compared with that of classic extraction method (maceration in ethanol/water 50:50 v/v) and control (powdered saffron).Results: Results showed that the crocin, picrocrocin and safranal content of the extract produced using ultrasonic treatment were respectively 498.7, 49.71 and 151.7 compared to the values for the extract in classic method: 423.9, 49.6, 151.2 and the values for the control sample: 229.7, 27.92, and 75.17. So it showed that ultrasound largely improved the extraction rate and incredibly reduced the process time. It was also found that the use of ultrasonic waves was more efficient than the classic extraction method.

کلیدواژه ها:

Saffron ، Ultrasound ، Natural coloring agent ، Extraction