Comparative study on polyphenol, flavonoid and antioxidant activities from different parts of Akebia Trifoliata.

Authors

LU Jun, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China
LUO Dan, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
ZHANG Jiaqi, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
HUANG Hui, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
FU Chunya, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LI Zhonghai, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China

Abstract

In order to evaluate the content of polyphenol and flavonoid, as well as antioxidant activity in different parts of Akebia trifoliata., the ultrasonic-assisted and reflux method were used. The content of polyphenol and flavonoids, and antioxidant capacity in different parts were compared. The results showed that the ultrasonic extraction method was more efficient than the reflux extraction method, among the all extracts, the highest content of polyphenol and flavonoid, and strongest antioxidant capacity was found in cane extract by ultrasonic-assited (CSJ). The contents of the total polyphenol, flavonoid in CSJ as (63.033±0.482) mg/g, (26.395±0.731) mg/g, respectively, and the DPPH, ABTS, FRAP antioxidant activity value in CSJ as (380.860±5.462) μmol Trolox/g, (337.181±1.586) μmol Trolox/g and (387.406±1.773) μmol Trolox/g, respectively. The polyphenol, flavonoids content and antioxidant activity for all extracts were showing the following tendency: cane ＞ leaf ＞ peel ＞ seed ＞ sarcocarp. Spearman correlation study shows that the content of polyphenol, flavonoids and strongly related to the antioxidant activity. The research results provide experimental basis for deep processing of Akebia Trifoliata..

Publication Date

8-28-2016

First Page

132

Last Page

135,223

DOI

10.13652/j.issn.1003-5788.2016.08.032

Recommended Citation

Jun, LU; Dan, LUO; Jiaqi, ZHANG; Hui, HUANG; Chunya, FU; and Zhonghai, LI (2016) "Comparative study on polyphenol, flavonoid and antioxidant activities from different parts of Akebia Trifoliata.," Food and Machinery: Vol. 32: Iss. 8, Article 32.
DOI: 10.13652/j.issn.1003-5788.2016.08.032
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/32

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