Abstract
In this study, the response surface methodology (RSM) based on a central composite face-centered design (CCD) was used to optimize the extraction of bioactive constituents from Crocus sativus corms. The ultrasound-assisted extraction (UAE) was compared with the conventional direct solvent extraction (DSE) procedure. The optimum conditions of ethanol (80%), 48 °C and 60 min in DSE, and ethanol (80%), 37 °C, 45 min, and 37 kHz in UAE, were determined to receive extracts with maximum antioxidant activity and total phenolic content (TPC). The results showed TPC values of 89.28 and 100.39 (mg gallic acid equivalents in 100 g dry saffron corm) and total flavonoid contents (TFC) of 0.912 and 1.558 (mg quercetin equivalents in100 g dried saffron corm) for the optimized DSE and UAE extracts, respectively. The GC-MS analysis showed n-hexadecanoic acid as one of the main non-polar constituents in the saffron corm extract (39.315% and 19.015% in DSE and UAE extracts, respectively). The disc diffusion tests revealed a degree of activity of saffron corm extracts against Staphylococcus aureus at a minimum concentration of 300 mg/mL.
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Abbreviations
- CCD:
-
Central composite face-centered design
- CV:
-
Coefficient of variation
- DPPH:
-
1,1-Diphenyl-2-picrylhydrazyl-hydrate
- DSE:
-
Direct solvent extraction
- EtOH:
-
Ethanol
- FRAP:
-
Ferric-reducing antioxidant power assay
- GAE:
-
Gallic acid equivalents
- MeOH:
-
Methanol
- MIC:
-
Minimum inhibitory concentration
- QE:
-
Quercetin equivalents
- RSM:
-
Response surface methodology
- SC:
-
Saffron corm
- SC-DSE:
-
Saffron corm-direct solvent extraction
- SC-UAE:
-
Saffron corm ultrasound-assisted extraction
- SD:
-
Standard deviation
- TFC:
-
Total flavonoid content
- TPC:
-
Total phenolic content
- TPTZ:
-
2,4,6-Tris(2-pyridyl)-s-triazine
- UAE:
-
Ultrasound-assisted extraction
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Acknowledgments
The authors would like to acknowledge the Khorasan Razavi Agricultural and Natural Resources Research and Education Center for financial support of this work. The authors also thank all the research laboratories in the Research Institute of Food Science and Technology (RIFST) for the help of chemical analysis.
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This work was supported by the Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Mashhad, Iran.
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Mozhgan Esmaeelian declares that she has no conflict of interest. Moslem Jahani declares that he has no conflict of interest. Javad Feizy declares that he has no conflict of interest. Soodabeh Einafshar declares that she has no conflict of interest.
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Esmaeelian, M., Jahani, M., Feizy, J. et al. Effects of Ultrasound-Assisted and Direct Solvent Extraction Methods on the Antioxidant and Antibacterial Properties of Saffron (Crocus sativus L.) Corm Extract. Food Anal. Methods 14, 74–87 (2021). https://doi.org/10.1007/s12161-020-01855-8
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DOI: https://doi.org/10.1007/s12161-020-01855-8