Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products
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DOI: 10.3390/foods11152335
Abstract: The saffron flower stigmas are used for the saffron spice production while the remaining saffron floral by-products, that are a valuable source of natural bioactive compounds, remain underutilized. The aim of this study was to… read more here.
Keywords: bioactive compounds; microwave assisted; compounds saffron; extraction ... See more keywords
Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization
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DOI: 10.3390/foods13101440
Abstract: Despite the rapid and dynamic evolution of research into dietary polyphenols, there is still a knowledge gap regarding their bioaccessibility since it could be influenced by the chemical and nutritional compositions of the food matrix.… read more here.
Keywords: polyphenolic composition; floral products; inhibition digestive; saffron floral ... See more keywords
Exploring Phenolic Compounds Extraction from Saffron (C. sativus) Floral By-Products Using Ultrasound-Assisted Extraction, Deep Eutectic Solvent Extraction, and Subcritical Water Extraction
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DOI: 10.3390/molecules29112600
Abstract: Saffron (Crocus sativus) floral by-products are a source of phenolic compounds that can be recovered and used in the nutraceutical, pharmaceutical, or cosmetic industries. This study aimed to evaluate the phenolic compounds’ extraction using green… read more here.
Keywords: water; floral products; compounds extraction; extraction ... See more keywords