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

doi:10.3390/compounds3010019

Compounds (Mar 2023)

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

DOI: https://doi.org/10.3390/compounds3010019
Journal volume & issue: Vol. 3, no. 1
pp. 233 – 243

Abstract

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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.

Published in Compounds

ISSN: 2673-6918 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Physics; Science: Chemistry: Physical and theoretical chemistry
Website: https://www.mdpi.com/journal/compounds

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