Saffron plant's various parts contain bioactive compounds that, when extracted using innovative techniques, show significant potential for use in food, nutraceutical and drug formulations.
The methodology applied in this research involved the qualitative and quantitative analysis of the bioactive components within the saffron plant, with particular focus on apocarotenoids, anthocyanins, flavonoids, and phenolic compounds. Advanced extraction techniques were employed for increased yield and purity, notably supercritical fluid extraction, microwave assisted extraction, pulsed electric field, and high hydrostatic pressure extraction. These methods lead to a broad range of bioactives predomniantly from the plant's stigma.
The findings indicated that all parts of the saffron plant were rich in bioactive compounds. The extracted bioactive compounds presented increased stability, bioavailability, and target delivery when examined via several encapsulation techniques. Beyond this, the extraction has allowed for investigation into the food and pharmaceutical applications of these bioactive components from the saffron plant. However, the utilization of these bioactive components, specifically from saffron floral biomass like petals and corm parts, using techniques such as supercritical fluid extraction, pulsed electric field, and emulsion liquid membrane extraction has not been thoroughly investigated.
