Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils

Saffron consists of bioactive compounds with health-promoting properties and is mainly used in medicine, flavoring coloring. In this study, we aimed to investigate the effect extraction methods on antioxidant activity saffron (Crocus sativus L.) extracts (SE) evaluate performance SE vegetable oils. stigmas were extracted water, ethanol, methanol, their combinations using maceration (ME), ultrasonic-assisted (UAE), microwave-assisted (MAE), combination UAE MAE. The results showed that sample by methanol/water (50:50) MAE had highest amount total phenolic content (31.56 mg/g GAE) (83.24% inhibition). extract was freeze-dried before incorporation into oil samples. Freeze-dried contained trans-crocin-4 trans-crocin-3 (most abundant constituents), kaempferol, picrocrocin. Moreover, addition at 1000 ppm resulted a significant increase oxidative stability canola (CAO), sunflower (SO), corn (COO).