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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/59336

    Título
    Microwave pretreatment for the extraction of anthocyanins from saffron flowers: Assessment of product quality
    Autor
    Álvarez Martín, AnaAutoridad UVA
    Terreros Calvo, Sara
    Cocero Alonso, María JoséAutoridad UVA Orcid
    Mato Chaín, Rafael BartoloméAutoridad UVA Orcid
    Año del Documento
    2021
    Editorial
    MDPI
    Descripción
    Producción Científica
    Documento Fuente
    Antioxidants, 2021, Vol. 10, Nº. 7, 1054
    Abstract
    The potential of saffron flowers as a source of polyphenols, and in particular anthocyanins, for the extraction of bioactive compounds and the production of a cyanic colorant was analyzed. A microwave pretreatment, prior to the conventional solid–liquid extraction process, was proposed as a feasible intensification step. The effectiveness of microwave pretreatment was assessed in terms of increased yield and improved quality of the final product. The operational variables studied were the pretreatment temperature (60–120 °C) and the solid–liquid ratio (0.30–0.50 g/mL). It was found that the addition of the microwave pretreatment to the conventional process allowed one to reduce extraction time by up to 12 times and to greatly improve the characteristics of the final product, using microwave energy densities as low as 0.16–0.54 kJ/mL. The extract quality was evaluated in terms of polyphenol richness (25% increase), product composition (80% of the anthocyanins was delphinidin), antioxidant capacity (boosted by the pretreatment) and color (variations in red and blue hue depending on conditions). To conclude, a microwave pretreatment in which the material is heated to a temperature of 65 °C with a solvent ratio of 0.30 g/mL was selected as the optimum to maximize process efficiency and product quality.
    Materias (normalizadas)
    Azafrán - Cultivo y producción
    Antioxidantes
    Microwaves
    Microondas
    Polyphenols
    Polifenoles
    Color
    Palabras Clave
    Saffron flowers
    Kinetic analysis
    ISSN
    2076-3921
    Revisión por pares
    SI
    DOI
    10.3390/antiox10071054
    Patrocinador
    Junta de Castilla y León - (Project VA040U16)
    Version del Editor
    https://www.mdpi.com/2076-3921/10/7/1054
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/59336
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
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    • DEP48 - Artículos de revista [265]
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    Universidad de Valladolid

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