Journal of Food Processing & Technology

Abstract

Effect of Ascorbic Acid on the Stability of Pigmented the Waste Saffron Flower in Food Product

Fatemeh Kuhestanya and Hessam Khodabandehlo

Wasted saffron flowers (sepals and petals) is one source of antioxidants in it is not no use and be discarded. This study examined the effect of saffron petals synthetic color stability during storage was studied. For this purpose, firstly extracted by ultrasonic extract of saffron petals by solvent (ethanol acidic) to ratio of about 50 with three factors of time (5, 10, 15) and three intensities (20, 60 and 100%) were the best conditions to extract the sound intensity of 100% and took 15 minutes to determined and Then stability of ascorbic acid, 10%, 20% and 30% at 25 and 35°C and 45°C were measured within 5 days. The results are treated as destruction effect of ascorbic acid on the pigment of saffron petals and the destruction increases at higher temperatures and it is worth noting that this course destruction in the presence of ascorbic acid at the temperature of 45°C has reached its maximum.