Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology

Food Analytical Methods

Volumn 9, Issue 7, 2016, Pages 1993-2001

  Khazaei, K Mahdavee ^a   Jafari, S M ^a,b,d   Ghorbani, M ^a   Kakhki, A Hemmati ^c   Sarfarazi, M ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b GOLESTAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

^d Pishro Food Technology Research Group   (Iran)

Author keywords

Anthocyanin; Conventional extraction; Response surface methodology; Saffron petal

Indexed keywords

ANTHOCYANINS; ETHANOL; FOOD ADDITIVES; ORGANIC SOLVENTS; SOLVENTS; SURFACE PROPERTIES;

COEFFICIENTS OF VARIANCES; CONVENTIONAL EXTRACTION; EXTRACTION EFFICIENCIES; EXTRACTION TEMPERATURES; OPTIMUM EXTRACTION CONDITIONS; OPTIMUM PROCESSING CONDITIONS; RESPONSE SURFACE METHODOLOGY; SAFFRON PETAL;

EXTRACTION;

EID: 84971291365     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-015-0375-4     Document Type: Article

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