Optimized Isolation of Safranal from Saffron by Solid-Phase Microextraction (SPME) and Rotatable Central Composite Design-Response Surface Methodology (RCCD-RSM)

Separations

article

Panagiota-Kyriaki Revelou¹  Spyridoula Mouzoula¹  Marinos Xagoraris¹  Haralambos Evangelaras³  George K. Papadopoulos⁴  Christos S. Pappas¹  Petros A. Tarantilis¹ 

[1] Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens;Department of Food Science and Technology, University of West Attica;Department of Statistics and Insurance Science, University of Piraeus;Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens

关键词: Crocus sativus;    safranal;    gas chromatography-mass spectrometry;    solid-phase microextraction;    optimization;    response surface methodology;    saffron;   

DOI  :  10.3390/separations9020048

学科分类：社会科学、人文和艺术（综合）

来源: mdpi

【 摘 要 】

Safranal is the main aroma component of saffron stigmas. It is also a great antioxidant with known pharmacological properties and is a potent indicator for the grading and authentication of saffron. In this study, the optimum extraction conditions of safranal from saffron stigmas were investigated using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and response surface methodology (RSM). A rotatable-central composite design was applied, and a linear regression model has been used for the model building. The optimized factors were as follows: sample weight (15 mg), water volume (4 mL), exposure time in the headspace (20 min), and extraction temperature (45 °C). All factors were found significant; however, extraction temperature and exposure time were the most important for the isolation of safranal. The obtained model was successfully validated with a test set of saffron samples analyzed under the optimum extraction conditions. The optimized SPME extraction conditions of safranal found in this study contribute to the efforts towards the detection of saffron authentication and adulteration.

【 授权许可】

CC BY