extraction of bioactive compounds from saffron stigma into sunflower oil: a comparative study of various solid-liquid extraction methods

Flavoring edible oils is aimed at enhancing oxidative stability and creating desirable sensory properties to expand their market. this study aimed to produce saffron-flavored sunflower oil using various solid-liquid extraction techniques including stirring-assisted maceration (sam), ultrasound-assisted extraction (uae), and microwave-assisted extraction (mae). the study aims to optimize the effective parameters in each extraction method and characterize the physicochemical properties of the flavored oils. the uae method effectively extracted bioactive compounds of saffron stigma in a shorter time frame. however, the high energy input during the uae process led to the deterioration of its physicochemical and sensory properties. similarly, in the mae method, sensitive and volatile compounds of saffron stigma were degraded. alternatively, the sam method, in a gentle and continuous process, managed to dissolve a high concentration of saffron compounds in the oil while preserving its physicochemical and sensory properties. the optimal concentrations of picrocrocin, safranal, and crocins were determined to be 317, 56, and 160 mg l-1, respectively. the aromatized sunflower oil presents a promising novel product for diverse food applications and market expansion. 

extraction of bioactive compounds from saffron stigma into sunflower oil: a comparative study of various solid-liquid extraction methods

flavoring edible oils is aimed at enhancing oxidative stability and creating desirable sensory properties to expand their market. this study aimed to produce saffron-flavored sunflower oil using various solid-liquid extraction techniques including stirring-assisted maceration (sam), ultrasound-assisted extraction (uae), and microwave-assisted extraction (mae). the study aims to optimize the effective parameters in each extraction method and characterize the physicochemical properties of the flavored oils. the uae method effectively extracted bioactive compounds of saffron stigma in a shorter time frame. however, the high energy input during the uae process led to the deterioration of its physicochemical and sensory properties. similarly, in the mae method, sensitive and volatile compounds of saffron stigma were degraded. alternatively, the sam method, in a gentle and continuous process, managed to dissolve a high concentration of saffron compounds in the oil while preserving its physicochemical and sensory properties. the optimal concentrations of picrocrocin, safranal, and crocins were determined to be 317, 56, and 160 mg l-1, respectively. the aromatized sunflower oil presents a promising novel product for diverse food applications and market expansion.