Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology

doi:10.1016/j.foodchem.2017.08.105

NWIPB OpenIR

	Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology
	Chen, Shasha 1,2,3; Zeng, Zhi 1,2,3; Hu, Na1,2 ; Bai, Bo 1; Wang, Honglun1 ; Suo, Yourui1,2
	2018-03-01
发表期刊	FOOD CHEMISTRY
ISSN	0308-8146
卷号	242 页码:1-8
文章类型	Article
摘要	Lycium ruthenicum Murr. (LR) is a functional food that plays an important role in anti-oxidation due to its high level of phenolic compounds. This study aims to optimize ultrasound-assisted extraction (UAE) of phenolic compounds and antioxidant activities of obtained extracts from LR using response surface methodology (RSM). A four-factor-three-level Box-Behnken design (BBD) was employed to discuss the following extracting parameters: extraction time (X-1), ultrasonic power (X-2), solvent to sample ratio (X-3) and solvent concentration (X-4). The analysis of variance (ANOVA) results revealed that the solvent to sample ratio had a significant influence on all responses, while the extraction time had no statistically significant effect on phenolic compounds. The optimum values of the combination of phenolic compounds and antioxidant activities were obtained for X-1 = 30 min, X-2 = 100 W, X-3 = 40 mL/g, and X-4 = 33% (v/v). Five phenolic acids, including chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid, were analyzed by HPLC. Our results indicated that optimization extraction is vital for the quantification of phenolic compounds and antioxidant activity in LR, which may be contributed to large-scale industrial applications and future pharmacological activities research.
关键词	Lycium Ruthenicum Murr. Ultrasound-assisted Extraction Phenolic Compounds Antioxidant Activity Response Surface Methodology
WOS标题词	Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine
DOI	10.1016/j.foodchem.2017.08.105
关键词[WOS]	OXIDATIVE STRESS ; SIGNALING PATHWAY ; HEPG2 CELLS ; IN-VITRO ; ANTHOCYANINS ; POLYPHENOLS ; TEMPERATURE ; TIME ; FLAVONOIDS ; CULTIVARS
收录类别	SCI
语种	英语
项目资助者	Qinghai Provincial Science Foundation(2016-ZJ-928Q ; CAS "Light of West China" Program: Study on the effect of Lycium ruthenicum Murr. anthocyanin on liver-protection ; 2014-SF-142 ; 2015-NK-A2)
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:000413291700001
出版者	ELSEVIER SCI LTD
引用统计	被引频次：149[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/10365
专题	中国科学院西北高原生物研究所
通讯作者	Hu, Na; Suo, Yourui
作者单位	1.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Xining 810008, Qinghai, Peoples R China 2.Qinghai Univ, State Key Lab Plateau Ecol & Agr, Xining 810016, Qinghai, Peoples R China 3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
推荐引用方式 GB/T 7714	Chen, Shasha,Zeng, Zhi,Hu, Na,et al. Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology[J]. FOOD CHEMISTRY,2018,242:1-8.
APA	Chen, Shasha,Zeng, Zhi,Hu, Na,Bai, Bo,Wang, Honglun,&Suo, Yourui.(2018).Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology.FOOD CHEMISTRY,242,1-8.
MLA	Chen, Shasha,et al."Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology".FOOD CHEMISTRY 242(2018):1-8.