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, Shasha1,2,3; Zeng, Zhi1,2,3; Hu, Na1,2; Bai, Bo1; Wang, Honglun1; Suo, Yourui1,2
2018-03-01
发表期刊FOOD CHEMISTRY
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
DOI10.1016/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
引用统计
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
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.
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