期刊
FOOD CHEMISTRY
卷 147, 期 -, 页码 55-59出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.09.130
关键词
Crocus sativus L.; Flower waste; Phenolic composition; Kaempferol 3-sophoroside; Delphinidin 3,5-diglucoside; Cell viability
资金
- Consejeria de Educacion y Ciencia of the JCCM [POIC10-0195-9848]
- Consejeria de Educacion y Ciencia of the FEDER [POIC10-0195-9848]
For every kilogram of saffron spice produced, about 63 kg of floral bio-residues (FB) (tepals, stamens and styles) are thrown away. Extracts of these bio-residues in water (W1), water:HCl (100:1, v/v) (W2), ethanol (E3), ethanol:HCl (100:1, v/v) (E4), dichloromethane (D5) and hexane (H6) were prepared. Their composition in flavonols and anthocyanins, and their effect on cell viability were determined. W1 was the richest in kaempferol 3-sophoroside (30.34 mg/g dry FB) and delphinidin 3,5-diglucoside (15.98 mg/g dry FB). The highest tested concentration (900 mu g/ml) of W1, W2, E4, D5 and H6 did not significantly decrease the cell viability. Only E3 at that concentration caused a significant decrease of 38% in the cell viability. Therefore, all extracts studied are not cytotoxic at concentrations lower than 900 mu g/ml, and W1 is proposed as the optimal for food applications due to its greater contribution of phenolic compounds. (C) 2013 Elsevier Ltd. All rights reserved.
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