Ultrasonic-assisted extracting and antioxidant activity of total flavonoids from leaves of camellia oleifera Abel

Authors

CAO Qingming, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Changsha, Hunan 410004, China
WU Jingyu, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Changsha, Hunan 410004, China
ZHONG Haiyan, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Changsha, Hunan 410004, China
BAO Liyuan, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
SUN Yajuan, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

Abstract

Technology of ultrasonic-assisted method was optimized to extract flavonoids from leaves of camellia oleifera Abel, and antioxidant activity of flavonoids was investigated. It showed that the optimized conditions were 50% ethanol of extracting solvent, 1∶20 of material-liquid ratio(m︰V), 70 ℃ of extracting temperature, 2 times under 300 W of electric power, 30 min of ultrasonic treatment time , The optimized extraction yield of total flavonoids was 47.01 mg RE/g. The extraction of flavonoids from leaves of Camellia Oleifera Abel. showed strong free- radical scavenging activities of DPPH, ABTS and hydroxyl with 15.12, 21.15 and 410 μg RE/mL as IC50, respectively.

Publication Date

6-28-2015

First Page

162

Last Page

166

DOI

10.13652/j.issn.1003-5788.2015.03.038

Recommended Citation

Qingming, CAO; Jingyu, WU; Haiyan, ZHONG; Liyuan, BAO; and Yajuan, SUN (2015) "Ultrasonic-assisted extracting and antioxidant activity of total flavonoids from leaves of camellia oleifera Abel," Food and Machinery: Vol. 31: Iss. 3, Article 38.
DOI: 10.13652/j.issn.1003-5788.2015.03.038
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/38

References

[1] 张建良,裘爱泳. 油茶叶中油脂抗氧成分研究［J］. 无锡轻工业学院学报, 1990, 9(3): 37～42.
[2] 张婷,刘海燕,邹天才. 贵州8种野生山茶叶片主要化学成分的含量［J］. 贵州农业科学, 2010, 38(11): 78～80.
[3] 陈跃龙,冯宝民,唐玲,等. 油茶叶的化学成分［J］. 沈阳药科大学学报, 2010, 27(4): 292～294.
[4] 李姣娟,龚建良,周尽花,等. 油茶叶总黄酮的提取及其抗氧化活性研究［J］. 食品研究与开发, 2008, 29(12): 93～96.
[5] 黄陈陈,丁之恩,杨松,等. 油茶叶黄酮类化合物清除自由基及抑菌作用研究［J］. 粮食与油脂, 2011(12): 12～15.
[6] 黄陈陈. 油茶叶黄酮、油茶籽多酚的提取分离及部分特性研究［D］. 合肥: 安徽农业大学, 2012.
[7] 肖新生,周洁,胡绍文. 油茶叶提取物对青提保鲜作用的研究［J］. 湖南农业科学, 2011(1): 94～96.
[8] 彭凌,朱必凤,刘主. 油茶肉质果和肉质叶提取液降血糖及抗氧化作用的实验研究［J］. 中国药理学通报, 2007, 23(12): 1 679～1 680.
[9] 朱晓阳,钟海雁,周波,等. 油茶籽多酚超声辅助提取的响应面优化［J］. 食品与机械, 2012, 28(1): 166～170.
[10] 杜若源,谢晶,王婷,等. 超声波辅助提取银杏叶中总黄酮的工艺优化［J］. 食品与机械, 2015, 31(1): 167～170.
[11] 肖新生,张敏,袁先友,等. 油茶叶中黄酮类物质的提取及纯化工艺研究［J］. 中国食品添加剂, 2012(4): 93～97.
[12] Liu Hai-ying, Qiu Nong-xue, Ding Hui-huang,et al. Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses［J］. Food Research International, 2008, 41(4): 363～370.
[13] Arnao M B,Cano A,Acosta M. The hydrophilic and lipophilic contribution to total antioxidant activity［J］. Food Chemistry, 2001, 73(2): 239～244.