Optimization Of Ultrasonic-Microwave Synergistic Extraction O.f Flavonoids From Sweet P otato Leaves By Response Surface Methodology
文献类型： 外文期刊
作者： Liu, J; Mu, TH; Sun, HN; Fauconnier, ML
作者机构：
期刊名称： JOURNAL OF FOOD PROCESSING AND PRESERVATION
ISSN： 0145-8892
年卷期： 2019 年 43 卷 5 期
页码：
收录情况： JCR（2021版） ; EI（2021版）
摘要： Ultrasonic-microwave synergistic extraction was used to extract flavonoids from sweet potato leaves (SPL) by response surface methodology. The optimal conditions for flavonoids extraction were 1:40 (g/ml) of solid-liquid ratio, 57 degrees C of extraction temperature, 76s of extraction time, and 72% (v/v) ethanol for 2 times, the highest extraction efficiency was 91.653.37%. After purification, the flavonoids purity reached to 76.10 +/- 3.11 (%, DW). The result of high-performance liquid chromatography revealed 11 compounds including astragalin (473.8 +/- 7.3mg/g, DW), quercetrin (86.5 +/- 0.7mg/g, DW), 4,5-chlorogenic acid (76.4 +/- 0.5mg/g, DW), isoquercitrin (62.4 +/- 0.4mg/g, DW), tiliroside (18.8 +/- 0.3mg/g, DW), quercetin (12.5 +/- 0.2mg/g, DW), 3,4,5-chlorogenic acid (6.5 +/- 0.2mg/g, DW), caffeic acid (6.1 +/- 0.2mg/g, DW), kaempferol (6.0 +/- 0.2mg/g, DW), myricetrin (5.9 +/- 0.1mg/g, DW), and rhamnetin (4.3 +/- 0.1mg/g, DW) in sweet potato leaf flavonoids, which possessed good antioxidant activity compared to soy isoflavones, ginkgo biloba extract, and propolis flavone. The IC50 value of sweet potato leaf flavonoids was 13.26 +/- 0.09g/ml in ferric reducing antioxidant power and 5.41 +/- 0.21 in 2, 2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) scavenging capacity, respectively. Practical applicationsChina is the leading country of sweet potato production in the world, but sweet potato leaves (SPL) have been neglected except for a partial use as livestock feed in most parts of China, and detailed reports on the effective components in the leaves are scarce. Ultrasonic-microwave synergistic extraction is an efficient way to select flavonoids from SPL which has a potential to be extended in natural flavonoids industry.
分类号：
- 相关文献
作者其他论文 更多>>
-
Comparative Study On Chemical Composition, Polyphenols, Flavonoids, Carotenoids And Antioxidant Activities Of Various Cultivars Of Sweet Potato
作者：Kourouma, V; Mu, TH; Zhang, M; Sun, HN
关键词：Antioxidant Activities; Carotenoids; Chemical Composition; Flavonoids; Polyphenols; Sweet Potato
-
Antioxidant Activity, Nutritional, And Phenolic Composition Of Sweet Potato Leaves As Affected By Harvesting Period
作者：Suarez, S; Mu, TH; Sun, HN; Anon, MC
关键词：Sweet Potato Leaves; Harvest Period; Nutritional Composition; Phenolic Composition; Antioxidant Activity
-
Sensory Evaluation Of Roasted Sweet Potatoes Influenced By Different Cultivars: A Correlation Study With Respect To Sugars, Amino Acids, Volatile Compounds, And Colors
作者：Hou, FN; Mu, TH; Ma, MM; Blecker, C
关键词：
-
A Copia-Like Retrotransposon Insertion In The Upstream Region Of The Shatterproof1 Gene, Bnshp1.A9, Is Associated With Quantitative Variation In Pod Shattering Resistance In Oilseed Rape
作者：Liu, J; Zhou, RJ; Wang, WX; Wang, H; Qiu, Y; Raman, R; Mei, DS; Raman, H; Hu, Q
关键词：Bnshp1.A9; Gene Expression; Genetic Analysis; Long Terminal Repeat Retrotransposon; Natural Variation; Oilseed Rape; Pod Shattering; Seed
-
Ultrasound Microwave-Assisted Enzymatic Production And Characterisation Of Antioxidant Peptides From Sweet Potato Protein
作者：Habinshuti, I; Mu, TH; Zhang, M
关键词：Sweet Potato Protein; Antioxidant Peptides; Ultrasound Microwave-Assisted Production; Enzymatic Hydrolysis
-
Isolation And Selection Of Technologically Important Lactic Acid Bacteria And Yeast From Fermented Potato
作者：Aregbe, AY; Mu, TH; Sun, HN
关键词：Acidification; fermentation; growth; indigenous; micro-organisms; potato
-
Effects Of Different Polysaccharides And Proteins On Dough Rheological Properties, Texture, Structure And In Vitro Starch Digestibility Of Wet Sweet Potato Vermicelli
作者：Feng, YY; Mu, TH; Zhang, M; Ma, MM
关键词：Wet Sweet Potato Vermicelli; Dough Rheology; Quality Characteristics