Comparison on efficiency of bioactive compound extraction from saffron via ultrasonic-assisted extraction and maceration methods

This study compares the efficiency of bioactive compound extraction from saffron using ultrasonic-assisted extraction (UAE) and maceration methods. The impact of ultrasound frequencies (20-25, 37 and 80 kHz) and various solvents (water, 50%, 70%, and 96% ethanol) on the concentrations of crocin, safranal, and picrocrocin was evaluated. A colorimetric analysis of the extracts was also performed. The results revealed significant variations in crocin and safranal concentrations (p < 0.05) influenced by both extraction technique and solvent type, with higher ultrasound intensity correlating with reduced levels of these compounds. Notably, picrocrocin levels remained stable across all methods and solvents, with no significant difference observed. In terms of color, extracts from 96% ethanol exhibited the highest lightness (L) values, while ultrasound frequency did not significantly affect these values (p > 0.05). The redness/greenness (a*) values were highest in 70% ethanol extracts, showing a significant solvent-dependent effect (p < 0.05), while yellowness/blueness (b*) remained unaffected by extraction method but was significantly influenced by solvent (p < 0.05). These findings highlight the efficiency of UAE in minimizing thermal degradation of sensitive compounds, offering a sustainable alternative to conventional maceration methods.