The wastage of saffron’s flower includes petals, stamen and style which is produced in the process of detaching stigma from flower, it contains significant amount of valuable combinations such as natural color combinations and antioxidant combinations, but right now they’re not being used and are fed to livestock or deserted in nature. If we could use this wastage to produce side items with value added like natural eatable colors or preserver combinations, not only we could prevent more pollution but also these produced combinations have high value added. Tho do this first we gathered saffron’s wastage and dried it in the 50C° temperature and maintained in a cold and dry place. The process of extraction natural pigments and antioxidant combinations is done with the use of Solvent Extraction method. Sample and solvent are blended for 24 hours then it’s filtered and after that in the next step some solvent will be added to filtered sample and blended for another 24 hours. Filtrate is maintained in dark glass in refrigerator under dried vacuum circumstances. Because Saffron’s wastage have high amount of anthocyanin and carotenoids which contains natural color factors and clinical antioxidant powers it can be largely used in food and pharmaceutical industry as a natural coloring or antioxidants combination.
Chair of report’s investigation ;
Soudabe Ein Afshar, Assistant professor of technological investigation and agriculture engineering, Khorasan Razavi’s center of agriculture and natural sources investigation and education, investigation organization, agriculture teaching and extension, AREEO, Mashhad, Iran