Optimization of anthocyanin extraction in Saffron's petal with response surface methodology

In this study, optimum conditions of anthocyanins (Acys) extraction from petals of saffron flower (<em>Crocus sativus</em>) were determined by acidified ethanol solvent. The independent factors were solvent to sample ratio (20- 80 ml/g), percent of ethanol (25 -75%), temperature (25- 45...

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Bibliographic Details
Main Authors: Katayon Mahdavee Khazaei, Seyed Mehdi Jafari, mohammad ghorbani, Abbas Hemmati Kakhki
Format: Article
Published: Research Institute of Food Science and Technology 2014-06-01
Series:Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Online Access:http://journals.rifst.ac.ir/article_67267_b1bda7cd4ac66efec08273efa8e27d25.pdf