Saffron Agronomy and Technology

Saffron Agronomy and Technology

Evaluation of antioxidant activity of aqueous and alcoholic extracts (methanol, ethanol) saffron petals

Document Type : Short Communication

Authors
Zahra Afraze 1
Marzieh Bolandi
Mehdi Khorshidi 2
Abdorreza Mohammadi Nafchi 3
1 Graduate Student of Department of Food Science and Technology, Damghan Branch, Islamic Azad University.
2 Assistant Professor of Department of Biology, Damghan University.
3 Assistant Professor of Department of Food Science and Technology, Damghan Branch, Islamic Azad University.
10.22048/jsat.2014.7867
Abstract
The medicinal plants are important sources of antioxidants. Natural antioxidants increase the antioxidant capacity of the plasma and reduce the risk of certain diseases such as cancer, heart diseases and stroke. Synthetic antioxidants commonly used in processed foods have side effects and are toxic. Therefore, there is a need for more effective, less toxic and cost effective antioxidants derived from medicinal plants. Saffron petal is a rich plant source of polyphenolic compounds. Hence, this research was conducted for studying the antioxidant properties and phenolic compositions of saffron petal. In this study, saffron petal extraction was prepared by ethanol, methanol (30, 70 and 90%) and water. The phenolic compositions were determined using Folin-ciocalteau method. In next step, antioxidant activity evaluated using generates free radical of DPPH. The results showed that the type and contents of solvent significantly affect the phenolic values and antioxidant activity.Also there was a significant relation between phenolic compound content and radical scavenging activity. Moreover, the antioxidant activity and phenolic compound concentration were increased by increasing solvent concentration. Finally, it was concluded that the ethanol extract could be considered as a effective solvent for the maximum extraction of phenolic compounds and antioxidant activity.
Keywords
DPPH
Folin-ciocalteaul
Phenolic composition

Subjects

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Saffron Agronomy and Technology
Volume 2, Issue 3 - Serial Number 3
Autumn 2014
Pages 231-236