Study on microwave-assisted extraction and antioxidant activity of total saponins from Chenopodium quinoa peel

Authors

YANG Jie, Department of Chemistry, Xinzhou Teachers University, Xinzhou, Shanxi 034000, China
GAO Fengxiang, Department of Chemistry, Xinzhou Teachers University, Xinzhou, Shanxi 034000, China
YANG Min, Department of Chemistry, Xinzhou Teachers University, Xinzhou, Shanxi 034000, China
BIAN Hongyu, Department of Chemistry, Xinzhou Teachers University, Xinzhou, Shanxi 034000, China
ZHANG Shigang, Department of Chemistry, Xinzhou Teachers University, Xinzhou, Shanxi 034000, China
ZHAO Erlao, Department of Chemistry, Xinzhou Teachers University, Xinzhou, Shanxi 034000, China

Abstract

The microwave-assisted extraction process of total saponin from Chenopodium quinoa peel of quinoa was optimized by one-factor combined response surface method with total saponin yield as index. The antioxidant activities were evaluated by DPPH free radical, hydroxyl radical and ABTS free radical method. The results showed that the ethanol concentration, microwave power and solid-liquid ratio had a significant effect on the total saponin yield. The optimum conditions were ethanol concentration 68%, microwave power 455 W, solid-liquid ratio 132 (g/mL), microwave time 10 min, and extraction times 2 times. The yield of total saponin from Chenopodium quinoa peel was 26.329 mg/g. The IC₅₀ of DPPH, ABTS⁺andOH scavenging rate were 34.74, 48.18 and 5.45 μg/mL, respectively. The results indicated that the total saponins of Chenopodium quinoa peel had strong antioxidant activity.

Publication Date

12-28-2017

First Page

148

Last Page

153,185

DOI

10.13652/j.issn.1003-5788.2017.12.030

Recommended Citation

Jie, YANG; Fengxiang, GAO; Min, YANG; Hongyu, BIAN; Shigang, ZHANG; and Erlao, ZHAO (2017) "Study on microwave-assisted extraction and antioxidant activity of total saponins from Chenopodium quinoa peel," Food and Machinery: Vol. 33: Iss. 12, Article 30.
DOI: 10.13652/j.issn.1003-5788.2017.12.030
Available at: https://www.ifoodmm.cn/journal/vol33/iss12/30

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