The Effect of Active Ingredient of Safflower on The Bacterial Inhibition in Croissants and Studying Its Sensory Properties

This study examined the effects of hydrothermal extraction and filter paper purification on the active phenolic components of dried safflower (Carthamus tinctorius L.). Subsequently, the solvent was evaporated using a Bochi Mrs. B-200 spray dryer. The active phenolic components of the plant extract were separated by ultrasonication in an ethanol-water mixture. Then, reverse-phase HPLC analysis quantified specific phenolic components using a SYKAM HPLC chromatographic system equipped with a UV detector. Double extraction was utilized to assess saponin content, and secoisolariciresinol was isolated from that extract. Triple tests measured total glycosides in milligrams of secoisolariciresinol per gram of dry extracts. The terpenoids percentage of compounds was determined.Four components of the hot aqueous extract of safflower were identified using high-performance liquid chromatography (HPLC). The longest retention time was 7.02 seconds for qurcetine, and the shortest was 3.82 seconds for rutin. Concentrations of the compounds increased, with qurcetine and keamferol achieving the highest concentrations, reaching 97.4 and 88.6 ppm, respectively. Rutin's concentration decreased to 49.8 ppm. Peroxides were estimated in the croissant product produced in the laboratory over 10 days. Treatment T2 achieved the highest peroxide reduction. The results indicated a significant increase in TBA, bacterial count, and free fatty acids (FFA) compared to the control treatment. A significant decrease was observed in the values of TBA, bacterial count, and free fatty acids for the control treatment, where the addition of 300 and 200 mg MDA/Kg of extract had the highest bacterial inhibitory activity oxidation and free fatty acids during storage period.