بهينه سازي عوامل موثر بر توليد رنگ خوراكي از گلبرگ زعفران

Optimization of effective parameteres on production of food color from saffron petales

The amount of anthoncyanin content and methodes of color recovery from saffron petals were investigated. Results indicated that total anthocyanin of saffron petal was 6.87mg/gr on dry basis which is considerable in comparison with other sources. The most effectiv system for extraction of color was achived by using 0.1 N Hcl as solvent with extraction time of 2 min. This natural color can be used in some acidic foods and beverages (pH<4.5) as red color.