A microwave-assisted extraction method was optimised for the recovery of bioactive compounds from Crocus sativus L. stigmas with the use of water/ethanol mixture. HPLC-DAD was employed to evaluate the extraction parameters, in particular, solvent type and volume, and the duration of the procedure. Microwave-assisted extraction enhanced the recovery of the active principles, limiting extraction time and solvent waste. Moreover, NIR experiments were performed in order to compare spectra in pseudo-absorbance of Saffron samples with different geographical origins through the application of the chemometric techniques. Moreover, the biological evaluation of crocin 1, safranal and its semisynthetic derivatives as selective inhibitors of five isoforms of human carbonic anhydrase was also explored. (C) 2016 Elsevier Ltd. All rights reserved.

Geographical characterization by MAE-HPLC and NIR methodologies and carbonic anhydrase inhibition of Saffron components / Nescatelli, Riccardo; Carradori, Simone; Marini, Federico; Caponigro, Vicky; Bucci, Remo; DE MONTE, Celeste; Mollica, Adriano; Mannina, Luisa; Ceruso, Mariangela; Supuran, CLAUDIU TRANDAFIR; Secci, Daniela. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 221:(2017), pp. 855-863. [10.1016/j.foodchem.2016.11.086]

Geographical characterization by MAE-HPLC and NIR methodologies and carbonic anhydrase inhibition of Saffron components

NESCATELLI, RICCARDO;CARRADORI, Simone;MARINI, Federico;BUCCI, Remo;DE MONTE, CELESTE;MOLLICA, Adriano;MANNINA, LUISA;SUPURAN, CLAUDIU TRANDAFIR;SECCI, DANIELA
2017

Abstract

A microwave-assisted extraction method was optimised for the recovery of bioactive compounds from Crocus sativus L. stigmas with the use of water/ethanol mixture. HPLC-DAD was employed to evaluate the extraction parameters, in particular, solvent type and volume, and the duration of the procedure. Microwave-assisted extraction enhanced the recovery of the active principles, limiting extraction time and solvent waste. Moreover, NIR experiments were performed in order to compare spectra in pseudo-absorbance of Saffron samples with different geographical origins through the application of the chemometric techniques. Moreover, the biological evaluation of crocin 1, safranal and its semisynthetic derivatives as selective inhibitors of five isoforms of human carbonic anhydrase was also explored. (C) 2016 Elsevier Ltd. All rights reserved.
2017
crocus sativus l.; geographical origin; hCA inhibitors; HPLC-DAD; microwave-assisted extraction; NIR spectroscopy; principal component analysis; analytical chemistry; food science; medicine (all)
01 Pubblicazione su rivista::01a Articolo in rivista
Geographical characterization by MAE-HPLC and NIR methodologies and carbonic anhydrase inhibition of Saffron components / Nescatelli, Riccardo; Carradori, Simone; Marini, Federico; Caponigro, Vicky; Bucci, Remo; DE MONTE, Celeste; Mollica, Adriano; Mannina, Luisa; Ceruso, Mariangela; Supuran, CLAUDIU TRANDAFIR; Secci, Daniela. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 221:(2017), pp. 855-863. [10.1016/j.foodchem.2016.11.086]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/925013
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