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Comparison on efficiency of bioactive compound extraction from saffron via ultrasonic-assisted extraction and maceration methods

This study compares the efficiency of bioactive compound extraction from saffron using ultrasonic-assisted extraction (UAE) and maceration methods. The impact of ultrasound frequencies (20-25, 37 and 80 kHz) and various solvents (water, 50 %, 70 %, and 96 % ethanol) on the concentrations of crocin,...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Adel Beig Babaei, Arash Dara, Sahar zokaeiyan, Shohreh Mallakian, kiarash Beig babaei
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2026-06-01
Schriftenreihe:Applied Food Research
Schlagworte:
Extraction
Ultrasound
Maceration
Crocin
Safranal
Picrocrocin
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2772502226000405
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