Abstract : Saffron (Crocus Sativus) is largely produced in Iran with an annual share of more than 90% of total saffron in the world. Saffron has many types of flavonoid, glycosidic and anthocyanin compounds. According to studies, saffron petals, in addition to coloring and antioxidant properties, have anti-cancer, cardiac, anti-inflammatory and antimicrobial properties. The main purpose of this study is the semi-industrial production of saffron petal anthocyanin extract and its application in the food model. In this study, the response surface methodology to investigate the effect of different levels of independent variables including x1 solvent type (ethanol-water), x2 extraction time (30 to 240 minutes), x3 temperature (30 to 64 ° C) and x4 ratio Solvent to petals V / W (1:20 to 1:40) was examined on the predicted responses (dependent variables). Dependent variables included the determination of extraction efficiency and total extraction efficiency, determination of total anthocyanin content of the extract, determination of total phenol content of the extract, and determination of the antioxidant capacity of the extract. In order to evaluate the quality of the extracted dye, spectroscopic techniques and Hunterlab colorimetric techniques were used. According to the obtained results, the optimal extraction conditions included ethanol concentration of about 49%, temperature of 31 ° C, time of 32 minutes and liquid-to-solid ratio of about 26 due to lower solvent consumption and appropriate time and temperature. According to the interaction of independent variables on the amount of anthocyanin in saffron petal pigment, the amount of anthocyanin in pigments stored at room temperature during 16 days of storage did not change significantly (p> 0.05), while with increasing storage temperature from 9th-day Maintenance became significant. A similar trend was observed and recorded for the pigment in the model system.

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