Extraction and Microextraction Techniques for the Determination of Compounds from Saffron

Abstract: Saffron is the most expensive spice used in industry, with different uses as drug, textile dye and culinary adjunct. It is mainly valued as a food additive for tasting, flavoring and coloring. Thus, understanding the composition of Saffron matrix has gained increased attention in recent years. Since Saffron matrix is very complex, the extraction, separation and quantitation of these chemicals are challenging. The present review article focuses on the extraction and microextraction techniques used in the determination of compounds (such as crocetin esters, picrocrocin and safranal, polycyclic aromatic hydrocarbons (PAHs) include naphthalene, fluorene, anthracene and phenanthrene, inorganic contaminants, the volatile compounds include isophorone related compounds and lipophilic carotenoids, etc) from saffron samples. The extraction techniques include: solvent based extraction technique, steam distillation, ultrasound-assisted extraction, membrane processes, supercritical fluid extraction and solid phase extraction. The microextraction techniques include: solid phase microextraction (SPME), stir-bar sorptive extraction (SBSE), and liquid phase microextraction (LPME). In the present review article have been formulated future trends in extraction and microextraction for the determination of compounds from saffron