A coalition of 20 thousand tons of raw material for pharmaceutical and food industries in the fields
Extraction of natural color of saffron petals waste in the country
Institute of Food Science and Technology, the researchers succeeded in extracting natural color of saffron petals waste were to be used in different food and some medicines.
According to ISNA Research Service, Abbas effort Kakhaki, Faculty of Technology Food Research Institute of Food Science and Technology said that 70 thousand hectares in the provinces of Khorasan saffron crocus that after separation, the petals of which contain pigment Anthocyanins are very valuable to be thrown away, said: At present, over 20 thousand tons of production petals as buried waste.
He said: Anthocyanins are a subgroup of flavonoids responsible for the red, purple and blue in many flowers, fruits and vegetables are. Anthocyanins because of the beneficial effects on health, especially because of its antioxidant activity, anti-cancer, anti-inflammatory and anti-angiogenic be emphasized.
Project to extract natural color of saffron petals, stated: In the field of Food Science and Technology Institute researchers in a research project to determine the amount and type of anthocyanins in the petals of saffron samples studied and to identify qualitative and quantitative components extraction and color stability in different environmental conditions studied.
Hemati said the results showed that the use of this valuable source of significant quantities of natural color and the color can be extracted edible food and some medicines exploited.
He, natural colors extracted from the petal purple saffron as a medicinal and therapeutic properties so as to prevent narrowing of the arteries and can also act as an antioxidant.
Hemati stating that natural colors extracted from saffron petals can also be produced as a powder and a liquid, said of the color can be in a variety of desserts, ice cream and drinks, and also can be a substitute for synthetic red dyes that have harmful side effects have.
According to the Institute of Food Technology Faculty of Food Science, sample preparation laboratory and industrial color and the commercialization stage.
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