بررسی خاصیت آنتیاکسیدانی عصاره قسمتهاي مختلف زعفران و کاربرد آن در خامه.

Antioxidants are compounds that effectively prevent the oxidation of oils and fats and increase their shelf life. However, due to the possibility of toxicity and carcinogenicity of synthetic antioxidants, today much attention has been paid to the application of natural antioxidants in the food industry.The aim of this study was to determine the amount of phenolic compounds and to investigate the antioxidant effects of different parts of saffron extract and application of the selected extract in cream. The values of total phenol, free radical inhibitory capacity (DPPH) and ferric reducing antioxidant power (FRAP) were evaluated in ethanolic extract of six parts of saffron (Stigma, Style, Petal, Stem, Corm and Stamen). Also, the extract that showed the highest antioxidant properties was selected and its effects were evaluated in cream at 0.25, 0.5 and 0.75% (w/v) concentrations. The results showed that among the extracts of different parts of saffron, petal extract has the highest amount of phenolic compounds (74 mg/g). The findings of both DPPH and FRAP tests also indicated that petal extract had the highest antioxidant capacity compared to other parts. As the concentration of petal extract in the cream increased, its antioxidant effect increased, so that in cream with 0.75 % extract concentration, the production of primary and secondary oxidation products were significantly lower than the other two concentrations. Also, the results of sensory evaluation of treated cream showed that 0.5% petal extract was chosen as the best treatment since it was rated the highest by the panelist compared to other samples. Therefore, according to the results, saffron petal extract can be considered as a valuable plant to prevent the oxidation process and can be used as a natural antioxidant source in cream. [ABSTRACT FROM AUTHOR]