original articleIssue 20 (3) 2021 pp. 359-367
Alexios Theodoros Vardakas1, Vasil Todorov Shikov1, Rada Hristova Dinkova2, Kiril Mihalev Mihalev2
2Food Preservation and Refrigeration Technology, University of Food Technologies, Plovdiv, Bulgaria
Optimisation of the enzyme-assisted extraction of polyphenols from saffron (Crocus sativus L.) petals
Background. 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.
Materials and methods. 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.
Results. 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).
Conclusion. 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.
Keywords: plant by-product, antioxidants, green technology, enzyme preparation
|MLA||Vardakas, Alexios Theodoros, et al. "Optimisation of the enzyme-assisted extraction of polyphenols from saffron (Crocus sativus L.) petals." Acta Sci.Pol. Technol. Aliment. 20.3 (2021): 359-367. https://doi.org/10.17306/J.AFS.2021.0954|
|APA||Vardakas A. T., Shikov V. T., Dinkova R. H., Mihalev K. M. (2021). Optimisation of the enzyme-assisted extraction of polyphenols from saffron (Crocus sativus L.) petals. Acta Sci.Pol. Technol. Aliment. 20 (3), 359-367 https://doi.org/10.17306/J.AFS.2021.0954|
|ISO 690||VARDAKAS, Alexios Theodoros, et al. Optimisation of the enzyme-assisted extraction of polyphenols from saffron (Crocus sativus L.) petals. Acta Sci.Pol. Technol. Aliment., 2021, 20.3: 359-367. https://doi.org/10.17306/J.AFS.2021.0954|