Abstract
Ultrasound-assisted extraction of phenolic antioxidants from Lotus corniculatus was optimized using response surface methodology. The extraction was performed according to the Box–Behnken design with ethanol concentration, temperature, and pH, as independent variables. The responses were extraction yield, DPPH radical scavenging activity (RSA) IC50 and content of different phenolic compounds (total phenols, flavonoids and phenolic acids, as well as quercetin, kaempferol and genistein derivatives). The models were used to calculate best conditions for maximal extraction of phenolic compounds and antiradical activity. Use of the optimized extraction parameters increased the content of quercetin and kaempferol derivatives more than tenfold (from 6.07 to 65.10 mg mL–1 and 6.69 to 92.75 mg mL–1, respectively). The results of this work stress the importance of careful selection of conditions for flavonoids extraction. Abundance of bioactive phenolics in L. corniculatus extracts obtained under optimized extraction conditions opens the possibility for wider utilization of this plant.
Highlights
T HE contemporary explosion of interest in healthy foods has caused a rapid growth of global food supplement sales
Tenfold difference in quercetin and kaempferol content between individual extracts confirms the hypothesis that the extraction conditions greatly influence the phenolic content and composition of L. corniculatus extracts
Presence of genistein derivatives was reported in the L. corniculatus for the first time
Summary
T HE contemporary explosion of interest in healthy foods has caused a rapid growth of global food supplement sales. The popularity of botanicals-based supplements has caused an increased interest in extraction of plant bioactive components for the utilization in the preparation of functional food ingredients, food additives, pharmaceutical, and cosmetic products.[1] Among all the plant phytochemicals flavonoids seem to be the most popular group, with the number of flavonoids-related scientific papers rising in an exponential manner over the last 25 years, much faster than the papers related to other food constituents This interest was probably triggered by large epidemiological studies correlating flavonoids consumption with reduced incidence of cancer, stroke and coronary heart disease. The aglycone type and quantity are the dominant features which determine pharmacological effect of the flavonoids and the preparations that contain them.[3]
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