Effects of Ultrasound-Assisted and Direct Solvent Extraction Methods on the Antioxidant and Antibacterial Properties of
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Effects of Ultrasound-Assisted and Direct Solvent Extraction Methods on the Antioxidant and Antibacterial Properties of Saffron (Crocus sativus L.) Corm Extract Mozhgan Esmaeelian 1 & Moslem Jahani 1
&
Javad Feizy 2 & Soodabeh Einafshar 3
Received: 20 June 2020 / Accepted: 4 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
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. Keywords Optimization . Responsesurface methodology . Centralcomposite face-centered design . Radical-scavenging activity . Flavonoid content
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 SC SC-DSE SC-UAE SD TFC TPC TPTZ UAE
Response surface methodology Saffron corm Saffron corm-direct solvent extraction Saffron corm ultrasound-assisted extraction Standard deviation Total flavonoid content Total phenolic content 2,4,6-Tris(2-pyridyl)-s-triazine Ultrasound-assisted extraction
Introduction * Moslem Jahani [email protected]; [email protected] 1
Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
2
Department of Food Quality Control and Safety, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
3
Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
Saffron (Crocus sativus L.) is a triploid plant that does not grow from seeds and it is propagated vegetatively through corms (Husaini et al. 2010). The corms develop in early May, and sprouting begins in early July. The time between these two stages is the dormancy period of the corms (Bagri et al. 2017). A positive relationship has been
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