Effect of Ultrasonic Extraction on Qualitative Parameters of Saffron Edible Extract

Abstract

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 coloring agent, saffron is also esteemed as medicinal plant and is investigated as a new safe source for natural antioxidants in the food industry. Saffron stigma includes crocin, picrocrocin, safranal which are related to its color, flavor and odor, respectively. The aim of this study was to produce a saffron edible extract with high quality factors (crocin, picrocrocin and safranal) using ultrasound assisted extraction. For this purpose, the extraction yield of major constituents of saffron was studied in a sonicator at constant frequency (25 kHz) and in four levels of times (1, 3, 5, 10 min) 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 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.

Key words:

• Saffron
• Ultrasound
• Natural coloring agent
• Extraction