Optimization of a Solid-Phase Extraction Procedure for the Separation of Picrocrocin and Crocins from Saffron Extract
Panagiota-Kyriaki Revelou,
Eleni Kougianou,
Marinos Xagoraris,
Haralambos Evangelaras,
George K. Papadopoulos,
Charalabos D. Kanakis,
Irini F. Strati,
Christos S. Pappas,
Petros A. Tarantilis
Affiliations
Panagiota-Kyriaki Revelou
Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens EU-CONEXUS European University, 11855 Athens, Greece
Eleni Kougianou
Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens EU-CONEXUS European University, 11855 Athens, Greece
Marinos Xagoraris
Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens EU-CONEXUS European University, 11855 Athens, Greece
Haralambos Evangelaras
Department of Statistics and Insurance Science, University of Piraeus, 80 Karaoli & Dimitriou st., 18534 Piraeus, Greece
George K. Papadopoulos
Institute for Design and Analysis of Experiments, University Research Center, Agricultural University of Athens EU-CONEXUS European University, Iera Odos 75, 11855 Athens, Greece
Charalabos D. Kanakis
Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens EU-CONEXUS European University, 11855 Athens, Greece
Irini F. Strati
Department of Food Science and Technology, University of West Attica, Ag. Spyridonos str, Egaleo, 12243 Athens, Greece
Christos S. Pappas
Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens EU-CONEXUS European University, 11855 Athens, Greece
Petros A. Tarantilis
Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens EU-CONEXUS European University, 11855 Athens, Greece
Saffron is a spice derived from the flower of Crocus sativus used as a flavoring and coloring agent in the food industry which also possesses medicinal properties. In the current study, the optimum Solid Phase Extraction (SPE) conditions for separating picrocrocin and crocins from aqueous saffron extracts were investigated, using Rotatable-Central Composite Design (RCCD) in combination with Response Surface Methodology (RSM). The optimized factors were volume of saffron extract (3 mL), elution solvent (15% v/v ACN/water for picrocrocin; and 50% v/v ACN/water for crocins), and volume of elution solvent (ACN/water) (10 mL). The response factor measured was the UV-Vis absorbance. The presence of picrocrocin and crocins in the solutions obtained from SPE was confirmed using Ultra-Performance Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (UPLC-QToF-MS). The above optimized SPE procedure provides economy in reagents and consumables.
