Abstract
The present study optimized the ultrasound assisted extraction (UAE) conditions using Box-Behnken design (BBD) with response surface methodology (RSM) and evaluated the antioxidant activity of total flavonoids from Cryptotaenia japonica Hassk. The results showed that the optimum conditions were 55% ethanol concentration, 1:30 g/mL solid to solvent ratio, 400 W ultrasound power, 70 min extraction time and 3 cycles. Under these optimum conditions, the extraction yield of total flavonoids was 33.110 ± 0.742 mg/g DW (dry weight), which was well consisted with value predicted by the model. The RSM optimized extract was subsequently checked for antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, hydroxyl scavenging assay and reducing power assay. Under the flavonoid concentration of 3.0 mg/mL, antioxidant scavenging activity were of 79.87±2.7% and 71.60±2.6% for DPPH and hydroxyl assay while for reducing power and absorbance of 1.200±0.053 was obtained. Furthermore, the composition in antioxidants were investigated, and the luteolin and apigenin were determined. The results indicated that ultrasound assisted extraction is a promising technique for extraction of flavonoids from C. japonica Hassk and the flavonoids could be explored as a potential antioxidant agent for use in medicine or functional foods.
Highlights
Studies of active components from natural sources such as fruits and vegetables, especially flavonoids compounds, have greatly increased in recent years
The results indicated that ultrasound assisted extraction is a promising technique for extraction of flavonoids from C. japonica Hassk and the flavonoids could be explored as a potential antioxidant agent for use in medicine or functional foods
The value of adjusted determinant coefficient suggested that the total variation of 97.97% for total flavonoids is attributed to the independent variables and only about 2.03% of the total variation cannot be explained by the model
Summary
Studies of active components from natural sources such as fruits and vegetables, especially flavonoids compounds, have greatly increased in recent years. Ultrasound-assisted extraction is the new technology that has become widely applied in the extraction of a variety of bioactive ingredient (Kiani, Sun, Zhang, Al-Rubeai, & Naciri, 2013; Şahin & Şamlı, 2013; Wang et al, 2013). It has the notable advantages for decreasing the consumption of solvent and extraction time, increasing yield and ease of use (Bimakr et al, 2011; Grigonis, Venskutonis, Sivik, Sandahl, & Eskilsson, 2005) comparing with other extraction techniques such as heating, boiling, refluxing and soxhlet extraction. We use the ultrasound assisted extraction to separate total flavonoids from C. japonica by RSM and to evaluate the www.ccsenet.org/jas
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