Abstract
Response Surface Methodology (RSM) was applied to predict optimum conditions for extraction of flavonoids from shaddock peel. A central composite design involving extracting temperature, extracting time and ethanol concentration was used and second-order model for extraction ratio of flavonoid was employed to generate the response surface. The optimized condition was as follows: extracting temperature 70°C, extracting time 127.2 min and ethanol concentration 92.16%. The predicted extraction ratio of flavonoid at condition was 81.4216%. Experimental verification gave the value of 80.35%.
Highlights
Flavonoid, abundant in fruits, teas, vegetables and medicinal plants, have received the greatest attention and have been investigated extensively, since they are highly effective free radical scavengers and are assumed to be less toxic than synthetic antioxidants such as BHA and BHT, which are suspected of being carcinogenic and causing liver damage (Liu and Zhu, 2007; Zou et al, 2004)
In order to increase the flavonoid yield of the extract, the method extracting flavonoids from shaddock peel by using ethanol-water technology was studied in this study
The result of analysis of variance (ANOVA) was shown on Table 3
Summary
Abundant in fruits, teas, vegetables and medicinal plants, have received the greatest attention and have been investigated extensively, since they are highly effective free radical scavengers and are assumed to be less toxic than synthetic antioxidants such as BHA and BHT, which are suspected of being carcinogenic and causing liver damage (Liu and Zhu, 2007; Zou et al, 2004). The extraction from shaddock peel was ttraditionally known as rich in physiological activity and pharmacological action. It has shown a profound activity on antiphlogistic, reduce blood viscosity and reduce the formation of blood lipids, etc (Wang, 1999; Zhu et al, 2008; Wang et al, 2008). In food industry it is used as natural pigment, flavor modifying agent and bitter agent in food and beverage products etc. The purpose of our current work was to optimize the flavonoid purity of the extract by Response Surface Methodology (RSM)
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