EXTRACTION OF SAFFRON POWDER AND STIGMAS WITH POLAR OR NON-POLAR DIALYZERS - INCORPORATION OF THE EXTRACT IN VIRGIN OIIVE OIL AND EXTRA VIRGIN OLIVE OIL THUS ENRICHED WITH ENHANCED ANTIOXIDANT PROPERTIES

摘要

Novelty: Extraction of powder and stigmas of saffron (crocus sativus l.) with polar or non-polar dialyzers (methanol, ethanol and water) - incorporation of extract to virgin olive oil and extra virgin olive oil thus enriched with enhanced antioxidant properties. Preparation mode: Use of three dialyzers (methanol, ethanol and water); incorporation of the solid residue of extracts to the aqueous solution and all types of olive oils by following a special process and controlling their antioxidant capability. The measurements effected have demonstrated that all enriched solutions have acquired enhanced antioxidant capability in comparison to the initial solutions. The change of the colour of the enriched solutions was also significant. Properties: Incomparable taste for all recipes. Purpose: To be utilised as an antioxidant agent in foodstuff for improving the quality of these last: utilisation in aqueous solutions and olive oils of any type for enhancing their antioxidant capability, for modifying their characteristics of taste and lending to the same all possible saffron colour nuances.