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WO2012114133A1 - Production d'une huile d'olive présentant des propriétés antioxydantes accrues, enrichie par l'extraction de safran (crocus sativus l.) - Google Patents

Production d'une huile d'olive présentant des propriétés antioxydantes accrues, enrichie par l'extraction de safran (crocus sativus l.) Download PDF

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Publication number
WO2012114133A1
WO2012114133A1 PCT/GR2012/000008 GR2012000008W WO2012114133A1 WO 2012114133 A1 WO2012114133 A1 WO 2012114133A1 GR 2012000008 W GR2012000008 W GR 2012000008W WO 2012114133 A1 WO2012114133 A1 WO 2012114133A1
Authority
WO
WIPO (PCT)
Prior art keywords
olive oil
saffron
crocus sativus
enriched
different types
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/GR2012/000008
Other languages
English (en)
Inventor
Nikolaos PITENIS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
A Pitenis Bros Sa Food Industry
Original Assignee
A Pitenis Bros Sa Food Industry
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by A Pitenis Bros Sa Food Industry filed Critical A Pitenis Bros Sa Food Industry
Publication of WO2012114133A1 publication Critical patent/WO2012114133A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B20/00—Preservation of edible oils or fats
    • A23B20/30—Preservation of other edible oils or fats, e.g. shortenings or cooking oils
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • Saffron ⁇ Crocus sativus L. is commonly known as the saffron crocus.
  • Crocus is a perennial herb, which belongs to the Iridaceae family and it is widely cultivated in Iran and other countries, such as India and Greece (Rios JL et al 1996).
  • the saffron contains various compounds, which act as carriers of multi-sensory properties, while it is widely used as a spice and food additive. It has a strong yellow-to-orange color and flavor, due to water-soluble glycosides and the volatile substance, safranal.
  • the saffron appears in market as dried red stigmas and powder. It has been shown that its compounds are pharmacologically active (Rios JL et al 1996). Latest pharmacological studies showed that the saffron and its active components present: anticonvulsant (Hosseinzadeh H et al 2002a), antidepressant (Hosseinzadeh H et al 2004), anti-inflammatory (Hosseinzadeh H et al 2002b) and antineoplastic effects (Abdullaev FJ et al 1996), as well as free radical scavenger activity (Zhang YX et al 1999).
  • Methanolic extract Dried powder and stigmas of Saffron ⁇ Crocus sativus L.) were used for this protocol. In detail, 40g of dried powder or stigmas were placed in a sterile volumetric flask and then 2000 ml of methanol 80%, were added. The solution was continuously under gently mixing for 24 h and then filtrated, using filter papers, in order to remove any microorganism. The filtrated solution was transferred to a flash evaporator and methanol was totally vaporized, under vacuum and low temperature. Finally, the desiccated sediment was collected into a sterile glass bottle and stored for further use.
  • Ethanolic extract Dried powder and stigmas of Saffron (Crocus sativus L.) were used for this protocol. In detail, 40g of dried powder or stigmas were placed in a sterile volumetric flask and then 2000 ml of ethanol 80%, were added. The solution was continuously under gently mixing for 24 h and then filtrated, using filter papers, in order to remove any microorganism. The filtrated solution was transferred to a flash evaporator and ethanol was totally vaporized, under vacuum and low temperature. Finally, the desiccated sediment was collected into a sterile glass bottle and stored for further use.
  • Aqueous extract Dried powder and stigmas of Saffron (Crocus sativus L.) were used for this protocol. In detail, 50g of dried powder or stigmas were placed in a sterile volumetric flask and then 1000 ml of boiled water, were added. The solution was continuously under gently. mixing for 15 min (method based on Gulcin I et al., 2004). The aqueous extract filtrated, using filter papers, in order to remove any microorganism and. then water was removed, through vaporization, using a flash evaporator. Finally, the desiccated sediment was collected into a sterile glass bottle and stored for further use.
  • the acidic environment for the reaction was provided by acids, such as H 2 S0 4 .
  • an organic solvent e.g. isoamyl alcohol
  • the formed Cr0 5 moves and dissolves in the organic phase (solution 1) of the bi-phasic solution.
  • the antioxidant compounds of a certain substance added to the above solution 1 , inhibit the formation of the deep blue Cr0 5 .
  • the extent of the inhibition of the colour formation in solution 1, measured by means of a spectrophotometer represents the antioxidant capacity (or the oxidative status) of the sample under measurement. According to the above, the method has been calibrated in accordance to the concentration of a-tocopherol, as a prototype antioxidant agent.
  • TACsample [ ( X-tOCOpherol] X [(AAbi an k-AA S a ffl pie)/AAblank-AAstandard)]
  • the food tasting is a process that includes the designing, analysis, description and identification of food characteristics, allowing the tester to decide on its quality.
  • the "tools" of the tester are his senses.
  • the environment should be simple, pleasant, sheltered from noises and odors, the tester must be isolated in order to avoid being influenced by the other testers, must use distilled water for mouth washing, must be in good physical condition, and should not be a smoker.
  • the exemplary food test medium (spoon) and the plate must be constructed of materials that do not alter the taste or temperature.
  • the tastins includes the following steps:
  • the duration of taste perception is very long due to the oily texture, the density and intense flavor of Saffron ⁇ Crocus sativus L), presented in our sample.
  • Hosseinzadeh H Karimi Gh, Niapoor M. Antidepressant effects of Crocus sativus stigma extracts and its constituents, crocin and safranal, in mice. Acta Hort 2004; 650: 435 ⁇ 145.
  • Hosseinzadeh H Younesi HM. Antinociceptive and anti-inflammatory effects of Crocus sativus L. stigma and petal extracts in mice. BMC Pharmacol 2002; 2: 1- 8.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Anti-Oxidant Or Stabilizer Compositions (AREA)
  • Fats And Perfumes (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Le safran (Crocus sativus L.) peut être utilisé non seulement comme additif de type colorant alimentaire mais également comme source majeure d'antioxydants, qui peuvent quant à eux ajouter une valeur nutritionnelle aux aliments. Des extractions de safran (Crocus sativus L.) ont été obtenues dans trois solvants différents (méthanol, éthanol, eau). Les extraits secs ont ensuite été intégrés dans des solutions aqueuses ainsi que dans tous les types d'huile d'olive et la capacité antioxydante des échantillons a été analysée. Les résultats indiquent que toutes les solutions enrichies présentaient une capacité antioxydante plus élevée que les originaux. Un changement significatif a également été noté sur la couleur des solutions. Le produit final avait un goût unique, qui peut constituer un élément d'une recette quelconque. Les solutions enrichies (aqueuses et tous types d'huile d'olive) peuvent être utilisées dans la préparation de divers aliments, ce qui permettra une augmentation de la capacité antioxydante, une coloration dans toutes les colorations possibles de safran (Crocus sativus L.) et enfin une modification de leurs caractéristiques gustatives.
PCT/GR2012/000008 2011-02-25 2012-02-24 Production d'une huile d'olive présentant des propriétés antioxydantes accrues, enrichie par l'extraction de safran (crocus sativus l.) Ceased WO2012114133A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GR20110100113A GR1007648B (el) 2011-02-25 2011-02-25 Εκχυλιση της σκονης και των στιγματων του φυτου saffron (crocus sativus l.) με πολικους και μη πολικους διαλυτες και ενσωματωση τους σε ελαιολαδο, με σκοπο την παραγωγη ενος εμπλουτισμενου ελαιολαδου με αυξημενες αντιοξειδωτικες ιδιοτητες
GR20110100113 2011-02-25

Publications (1)

Publication Number Publication Date
WO2012114133A1 true WO2012114133A1 (fr) 2012-08-30

Family

ID=45926840

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GR2012/000008 Ceased WO2012114133A1 (fr) 2011-02-25 2012-02-24 Production d'une huile d'olive présentant des propriétés antioxydantes accrues, enrichie par l'extraction de safran (crocus sativus l.)

Country Status (2)

Country Link
GR (1) GR1007648B (fr)
WO (1) WO2012114133A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITFI910300A1 (it) * 1991-12-17 1993-06-17 Drogheria & Alimentari S R L Pastiglia ad uso alimentare a base di zafferano per il condimento di primi e secondi piatti
WO1997032947A1 (fr) * 1996-03-05 1997-09-12 Comiter Trading & Services S.R.L. Produit a base d'huile d'olive, enrichi et complete par des antioxydants
WO2006117826A2 (fr) * 2005-05-02 2006-11-09 Sooft Italia Srl Compositions comprenant de l'huile d'olive enrichie et completee avec de la luteine
CN101406223A (zh) * 2008-11-06 2009-04-15 黄西军 一种保健调和油、及其制备方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITFI910300A1 (it) * 1991-12-17 1993-06-17 Drogheria & Alimentari S R L Pastiglia ad uso alimentare a base di zafferano per il condimento di primi e secondi piatti
WO1997032947A1 (fr) * 1996-03-05 1997-09-12 Comiter Trading & Services S.R.L. Produit a base d'huile d'olive, enrichi et complete par des antioxydants
WO2006117826A2 (fr) * 2005-05-02 2006-11-09 Sooft Italia Srl Compositions comprenant de l'huile d'olive enrichie et completee avec de la luteine
CN101406223A (zh) * 2008-11-06 2009-04-15 黄西军 一种保健调和油、及其制备方法

Non-Patent Citations (11)

* Cited by examiner, † Cited by third party
Title
ABDULLAEV FJ: "Biological effects of saffron", BIOFACTORS, vol. 4, 1993, pages 83 - 86
ABE K; SUGIURA M; YMAGUCHI S; SHOYAMA Y; SAITO H: "Saffron extract prevents acetaldehyde-induced inhibition of long-term potentiation in the rat dentate gyrus in vivo", BRAIN RES, vol. 851, 1999, pages 287 - 289
CHARALAMPIDIS PS; VELTSISTAS P; KARKABOUNAS S; EVANGELOU A: "Blue Cr05 assay: A novel spectrophotometric method for the evaluation of the antioxidant and oxidant capacity of various biological substances", EUR J MED CHEM, vol. 44, 2009, pages 4162 - 4168, XP026394766
ESCRIBANO J; ALONSO GL; COCA-PRADOS M; FERNANDEZ JA: "Crocin, safranal and picrocrocin from saffron (Crocus sativus L.) inhibit the growth of human cancer cells in vitro", CANCER LETT, vol. 100, 1996, pages 23 - 30
GULCIN, I.; SAT, I.G.; BEYDEMIR, S.; ELMASTAR, M.; KUFREVIOGLU, O.I.: "Comparisan of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechs L.", FOOD CHEM., vol. 87, 2004, pages 393 - 400
HOSSEINZADEH H; KARIMI GH; NIAPOOR M.: "Antidepressant effects of Crocus sativus stigma extracts and its constituents, crocin and safranal, in mice", ACTA HORT, vol. 650, 2004, pages 435 - 445
HOSSEINZADEH H; KHOSRAVAN V: "Anticonvulsant effects of aqueous and ethanolic extracts of Crocus sativus L. stigmas in mice", ARCH 1M MED, vol. 5, 2002, pages 44 - 47
HOSSEINZADEH H; YOUNESI HM: "Antinociceptive and anti-inflammatory effects of Crocus sativus L. stigma and petal extracts in mice", BMC PHARMACOL, vol. 2, 2002, pages 1 - 8
HOSSEINZADEH HOSSEIN ET AL: "Antinociceptive and anti-inflammatory effects of Crocus sativus L. stigma and petal extracts in mice", BMC PHARMACOLOGY, BIOMED CENTRAL, LONDON, GB, vol. 2, no. 1, 15 March 2002 (2002-03-15), pages 7, XP021015127, ISSN: 1471-2210, DOI: 10.1186/1471-2210-2-7 *
RIOS JL; RECIO MC; GINER RM; MANEZ S: "An update review of saffron and its active constituents", PHYTOTHER RES, vol. 10, 1996, pages 189 - 193, XP000974762, DOI: doi:10.1002/(SICI)1099-1573(199605)10:3<189::AID-PTR754>3.0.CO;2-C
ZHANG YX; SUGIURA M; SAITO H; SHOYAMA Y: "Acute effects of Crocus sativus L. on passive avoidance performance in mice", BIOL PHARMACOL BULL, vol. 17, 1994, pages 217 - 221

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Publication number Publication date
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