Efecto de diferentes métodos de extracción sobre la actividad antioxidante del azafrán, contenido total de fenoles y crocina y efecto protector del extracto de azafrán sobre la estabilidad oxidativa de los aceites vegetales comunes
DOI:
https://doi.org/10.3989/gya.0783211Palabras clave:
Actividad antioxidante, Azafrán, Estabilidad oxidativa, Extracción asistida por microondas, Extracción asistida por ultrasonidoResumen
El azafrán contiene compuestos bioactivos con propiedades promotoras de la salud de uso destacado en medicina, saborizante y colorante. En este estudio, nuestro objetivo fue investigar el efecto de los métodos de extracción sobre la actividad antioxidante de los extractos (EA) de azafrán (Crocus sativus L.) y evaluar el rendimiento antioxidante de EA en aceites vegetales. Los estigmas de azafrán se extrajeron en agua, etanol, metanol y sus combinaciones, mediante extracción por maceración (EM), extracción asistida por ultrasonidos (EAU), extracción asistida por microondas (EAM) y la combinación de EAU con EAM. Los resultados mostraron que la muestra extraída con metanol/agua (50:50) usando la combinación de métodos EAU con EAM tuvo la mayor cantidad de fenoles totales (31.56 mg/g GAE) y actividad antioxidante (83.24 % de inhibición). El extracto que incluía la mayor actividad antioxidante se liofilizó antes de incorporarlo a las muestras de aceite. El SE liofilizado contenía trans-crocina-4 y trans-crocina-3 (los constituyentes más abundantes), kaempferol y picrocrocina. Además, la adición de 1000 ppm de EA dio como resultado un aumento significativo en la estabilidad oxidativa del aceite de canola (C), girasol (G) y maíz (M).
Descargas
Citas
Ahmadian-Kouchaksaraie Z, Niazmand R. 2017. Supercritical carbon dioxide extraction of antioxidants from Crocus sativus petals of saffron industry residues: Optimization using response surface methodology. J. Superc. Fluids 121, 19-31. https://doi.org/10.1016/j.supflu.2016.11.008
Aktypis A, Christodoulou ED, Manolopoulou E, Georgala A, Daferera D, Polysiou M. 2018. Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage. Small Ruminant Res. 167, 32-38. https://doi.org/10.1016/j.smallrumres.2018.07.016
Altemimi A, Watson DG, Choudhary R, Dasari MR, Lightfoot DA. 2016. Ultrasound assisted extraction of phenolic compounds from peaches and pumpkins. PloS One 11 (2), e0148758. https://doi.org/10.1371/journal.pone.0148758 PMid:26885655 PMCid:PMC4757553
AOCS. 1988. American oil chemist's society , Official and tentative methods (Vol. 1).
AOCS. 1998. Official Methods and Recommended Practices of the American Oil Chemists' Society (5th Ed.). AOCS Press.
Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A. 2018. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chem. 254, 55-63. https://doi.org/10.1016/j.foodchem.2018.01.174 PMid:29548471
Baba SA, Malik AH, Wani ZA, Mohiuddin T, Shah Z, Abbas N, Ashraf N. 2015. Phytochemical analysis and antioxidant activity of different tissue types of Crocus sativus and oxidative stress alleviating potential of saffron extract in plants, bacteria, and yeast. South Afr. J. Botan. 99, 80-87. https://doi.org/10.1016/j.sajb.2015.03.194
Bandonien D, Pukalskas A, Venskutonis PR, Gruzdien D. 2000. Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil. Food Res. Int. 33 (9), 785-791. https://doi.org/10.1016/S0963-9969(00)00084-3
Bhatt ID, Dauthal P, Rawat, Gaira KS, Jugran A, Rawal RS, Dhar U. 2012. Characterization of essential oil composition, phenolic content, and antioxidant properties in wild and planted individuals of Valeriana jatamansi Jones. Sci. Horticult., 136, 61-68. https://doi.org/10.1016/j.scienta.2011.12.032
Carmona M, Zalacain A, Sánchez AM, Novella JL, Alonso GL. 2006. Crocetin esters, picrocrocin and its related compounds present in Crocus sativus stigmas and Gardenia jasminoides fruits. Tentative identification of seven new compounds by LC-ESI-MS. J. Agric. Food Chem. 54 (3), 973-979. https://doi.org/10.1021/jf052297w PMid:16448211
Carrillo W, Carpio C, Morales D, Vilcacundo E, Alvarez M, Silva M. 2017. Content of fatty acids in corn (Zea mays L.) oil from Ecuador. As. J. Pharm. Clinical Res. 10, 150-153. https://doi.org/10.22159/ajpcr.2017.v10i8.18786
Cossignani L, Urbani E, Simonetti MS, Maurizi A, Chiesi C, Blasi F. 2014. Characterisation of secondary metabolites in saffron from central Italy (Cascia, Umbria). Food Chem. 143, 446-451. https://doi.org/10.1016/j.foodchem.2013.08.020 PMid:24054265
Deng J, Xu Z, Xiang C, Liu J, Zhou L, Li T, Yang Z, Ding C. 2017. Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Ultrason. Sonochem. 37, 328-334. https://doi.org/10.1016/j.ultsonch.2017.01.023 PMid:28427640
Dorta E, Lobo MG, Gonzalez M. 2012. Reutilization of Mango Byproducts: Study of the Effect of Extraction Solvent and Temperature on Their Antioxidant Properties. J.Food Sci. 77 (1), C80-C88. https://doi.org/10.1111/j.1750-3841.2011.02477.x PMid:22132766
Esmaeilzadeh Kenari R, Mohsenzadeh F, Amiri ZR. 2014. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods. Food Sci. Nutrit. 2 (4), 426-435. https://doi.org/10.1002/fsn3.118 PMid:25473500 PMCid:PMC4221841
Garavand F, Rahaee S, Vahedikia N, Jafari SM. 2019. Different techniques for extraction and micro/nanoencapsulation of saffron bioactive ingredients. Trends Food Sci. Technol. 89, 26-44. https://doi.org/10.1016/j.tifs.2019.05.005
Hashemi Gahruie H, Parastouei K Mokhtarian M, Rostami H, Niakousari M, Mohsenpour Z. 2020. Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals. J. App. Res. Med. Arom. Plants 19, 100264. https://doi.org/10.1016/j.jarmap.2020.100264
Heydari S, Haghayegh GH. 2014. Extraction and microextraction techniques for the determination of compounds from saffron. Can. Chem. Trans. 2, 221-247. https://doi.org/10.13179/canchemtrans.2014.02.02.0097
ISO/TS 3632-1/2. 2003. Technical Specification. Crocus sativus L. Saffron (ISO ed.). Geneva.
Jadouali SM, Atifi H, Mamouni R, Majourhat K, Bouzoubaâ Z, Laknifli A, Faouzi A. 2019. Chemical characterization and antioxidant compounds of flower parts of Moroccan crocus sativus L. J. Saudi Soc. Agric. Sci. 18 (4), 476-480. https://doi.org/10.1016/j.jssas.2018.03.007
Jalili F, Jafari SM, Emam-Djomeh Z, Malekjani N, Farzaneh V. 2018. Optimization of ultrasound-assisted extraction of oil from canola seeds with the use of response surface methodology. Food Anal. Methods 11 (2), 598-612. https://doi.org/10.1007/s12161-017-1030-z
Kabiri M, Rezadoost H, Ghassempour A. 2017. A comparative quality study of saffron constituents through HPLC and HPTLC methods followed by isolation of crocins and picrocrocin. LWT- Food Sci. Technol. 84, 1-9, https://doi.org/10.1016/j.lwt.2017.05.033
Karimi E, Oskoueian E, Hendra R, Jaafar HZE. 2010. Evaluation of Crocus sativus L. stigma phenolic and flavonoid compounds and its antioxidant activity. Molecules 15 (9), 6244-6256. https://doi.org/10.3390/molecules15096244 PMid:20877220 PMCid:PMC6257777
Kozłowska M, Gruczyńska E. 2018. Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts. Chem. Papers 72 (10), 2607-2615. https://doi.org/10.1007/s11696-018-0516-5 PMid:30147227 PMCid:PMC6096694
Kyriakoudi A, Chrysanthou A, Mantzouridou F, Tsimidou MZ. 2012. Revisiting extraction of bioactive apocarotenoids from Crocus sativus L. dry stigmas (saffron). Anal. Chim. Acta 755, 77-85. https://doi.org/10.1016/j.aca.2012.10.016 PMid:23146397
Lahmass I, Lamkami T, Delporte C, Sikdar S, Van Antwerpen P, Saalaoui E, Megalizzi V. 2017. The waste of saffron crop, a cheap source of bioactive compounds. J. Funct. Foods 35, 341-351. https://doi.org/10.1016/j.jff.2017.05.057
Lambrianidou A, Koutsougianni F, Papapostolou I, Dimas K 2021. Recent Advances on the Anticancer Properties of Saffron (Crocus sativus L.) and Its Major Constituents. Molecules 26 (1). https://doi.org/10.3390/molecules26010086 PMid:33375488 PMCid:PMC7794691
Larbat R, Paris C, Le Bot J, Adamowicz S. 2014. Phenolic characterization and variability in leaves, stems and roots of Micro-Tom and patio tomatoes, in response to nitrogen limitation. Plant Sci. 224, 62-73. https://doi.org/10.1016/j.plantsci.2014.04.010 PMid:24908507
Lech K, Witowska-Jarosz J, Jarosz M. 2009. Saffron yellow: characterization of carotenoids by high performance liquid chromatography with electrospray mass spectrometric detection. J. Mass Spectrom 44 (12), 1661-1667. https://doi.org/10.1002/jms.1631 PMid:19821449
Manouchehri R, Saharkhiz MJ, Karami A, Niakousari M. 2018. Extraction of essential oils from damask rose using green and conventional techniques: Microwave and ohmic assisted hydrodistillation versus hydrodistillation. Sustain. Chem. Pharm. 8, 76-81. https://doi.org/10.1016/j.scp.2018.03.002
Merrill LI, Pike OA, Ogden LV, Dunn ML. 2008. Oxidative Stability of Conventional and High-Oleic Vegetable Oils with Added Antioxidants. J. Am. Oil Chem. Soc. 85 (8), 771-776. https://doi.org/10.1007/s11746-008-1256-4
Mohamed F, Salama HH, El-Sayed SM, El-Sayed HS, Zahran HA. 2018. Utilization of natural antimicrobial and antioxidant of Moringa oleifera leaves extract in manufacture of cream cheese. J. Biol. Sci. 18 (2), 92-106. https://doi.org/10.3923/jbs.2018.92.106
Muzaffar S, Rather SA, Khan KZ. 2016. In vitro bactericidal and fungicidal activities of various extracts of saffron (Crocus sativus L.) stigmas from Jammu & Kashmir, India. Cogent Food Agric. 2 (1), 1158999. https://doi.org/10.1080/23311932.2016.1158999
Najafi Z, Kahn CJF, Bildik F, Arab-Tehrany E, Şahin-Yeşilçubuk N. 2021. Pullulan films loading saffron extract encapsulated in nanoliposomes; preparation and characterization. International J. Biol. Macromol. 188, 62-71. https://doi.org/10.1016/j.ijbiomac.2021.07.175 PMid:34343589
Oliveira AS, Ribeiro-Santos R, Ramos F, Castilho MC, Sanches-Silva A. 2018. Uhplc-dad multi-method for determination of phenolics in aromatic plants. Food Anal. Methods 11 (2), 440-450. https://doi.org/10.1007/s12161-017-1015-y
Ozkan K, Bayram Y, Karasu S, Karadag A, Sagdic O. 2021. Extraction of bioactive compounds from saffron species C. M. B. T.-S. Galanakis (ed.); Academic Press. Chapter 3 pp. 99-141. https://doi.org/10.1016/B978-0-12-821219-6.00003-8
Pourzaki A, Mirzaee H, Hemmati Kakhki A. 2013. Using pulsed electric field for improvement of components extraction of saffron (crocus sativus) stigma and its pomace. J. Food Process. Preservat. 37 (5), 1008-1013. https://doi.org/10.1111/j.1745-4549.2012.00749.x
Sarfarazi M, Jafari SM, Rajabzadeh G. 2015. Extraction optimization of saffron nutraceuticals through response surface methodology. Food Anal. Methods 8 (9), 2273-2285. https://doi.org/10.1007/s12161-014-9995-3
Sarfarazi M, Jafari SM, Rajabzadeh G, Feizi J. 2019. Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water. LWT, 114, 108428. https://doi.org/10.1016/j.lwt.2019.108428
Sarfarazi M, Jafari S M, Rajabzadeh G, Galanakis CM. 2020. Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.). Ind. Crops Prod. 145, 111978. https://doi.org/10.1016/j.indcrop.2019.111978
Socaci SA, Fărcaş AC, Diaconeasa ZM, Vodnar DC, Rusu B, Tofană M. 2018. Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers' spent grain. J. Cereal Sci. 80, 180-187. https://doi.org/10.1016/j.jcs.2018.03.006
Zahran HA, Tawfeuk HZ. 2019. Physicochemical properties of new peanut (Arachis hypogaea L.) varieties. OCL, 26, 19. https://doi.org/10.1051/ocl/2019018
Zhou K, Yu L. 2004. Effects of extraction solvent on wheat bran antioxidant activity estimation. LWT-Food Sci. Technol. 37 (7), 717-721. https://doi.org/10.1016/j.lwt.2004.02.008
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2022 Consejo Superior de Investigaciones Científicas (CSIC)
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
© CSIC. Los originales publicados en las ediciones impresa y electrónica de esta Revista son propiedad del Consejo Superior de Investigaciones Científicas, siendo necesario citar la procedencia en cualquier reproducción parcial o total.Salvo indicación contraria, todos los contenidos de la edición electrónica se distribuyen bajo una licencia de uso y distribución “Creative Commons Reconocimiento 4.0 Internacional ” (CC BY 4.0). Puede consultar desde aquí la versión informativa y el texto legal de la licencia. Esta circunstancia ha de hacerse constar expresamente de esta forma cuando sea necesario.
No se autoriza el depósito en repositorios, páginas web personales o similares de cualquier otra versión distinta a la publicada por el editor.
Datos de los fondos
Istanbul Teknik Üniversitesi
Números de la subvención 41582