| 摘要 |
Saffron (Crocus sativus L.) could be used not only as food color additive but also as major source of antioxidants, which could in turn add nutritional value to the foods. Saffron (Crocus sativus L) extractions were obtained in three different solvents (methanol, ethanol, water). The dry extracts were then integrated into aqueous solutions as well as in all types of olive oil and samples were analyzed for their antioxidant capacity. The results indicate that all enriched solutions presented higher antioxidant capacity than the originals. Also a significant change was noted at the color of the solutions. The end product has unique taste, which can be part of any recipe. The enriched solutions (aqueous and all types of olive oil) can be used in the preparation of various foods, which will result in an increase of antioxidant capacity, staining in all possible colorings of Saffron (Crocus sativus L) and finally modification of their taste characteristics. |
