Research on the optimization of ultrasonic assisted extraction technology and antioxidant activities of polyphenols extracted from green leaves ramie

Authors

Xiao-ting ZHANG, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065 , China
Man-sheng WANG, Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, Hunan 410205 , China ；Key Laboratory of Biological and Processing for Bast Fiber Crops, MOA, Changsha, Hunan 410205 , China
Hao-nan QIU, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065 , China
Feng-ling YE, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065 , China
Shi-qi ZHI, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065 , China
Long CHEN, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065 , China
Qiang HE, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065 , China
Yan-zhou WANG, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065 , China
Yi DONG, College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065 , China

Abstract

In this study, the optimum extraction parameters of polyphenols from leaves of Boehmeria nivea var. tenacissima were optimized, and the antioxidant activity of polyphenols from ramie leaves was evaluated by using gallic acid as a control. Results of polyphenols extraction experiment showed that the ultrasonic power and ultrasonic time have less effect on the amount of polyphenols extraction, and the influence of three factors on polyphenols extraction was ordered as: ethanol concentration (significantly)＞ extraction temperature ＞ solid-liquid ratio. Finally, the optimized polyphenols extraction process parameters were verified and determined as: 1∶33 (g/mL) of liquid-solid ratio, 40% of ethanol concentration and 42 ℃ of the extraction temperature and the amount of polyphenols extraction could reach at 47.97 mg/g under this conditions. The results of antioxidant activity evaluation showed that polyphenols from leaves of green leaf ramie had good antioxidant effects, and the DPPH free radical scavenging ability [IC50 value (0.15±0.00) g/mL], ABTS free radical scavenging ability [IC₅₀ value (2.28±0.03) g/mL] and oxygen free radical absorbing ability [ORAC value (42.41±0.01) g Trolox equivalent /g polyphenol] were significantly superior to gallic acid.

Publication Date

2-18-2023

First Page

152

Last Page

158

DOI

10.13652/j.issn.1003-5788.2020.12.032

Recommended Citation

ZHANG, Xiao-ting; WANG, Man-sheng; QIU, Hao-nan; YE, Feng-ling; ZHI, Shi-qi; CHEN, Long; HE, Qiang; WANG, Yan-zhou; and DONG, Yi (2023) "Research on the optimization of ultrasonic assisted extraction technology and antioxidant activities of polyphenols extracted from green leaves ramie," Food and Machinery: Vol. 36: Iss. 12, Article 32.
DOI: 10.13652/j.issn.1003-5788.2020.12.032
Available at: https://www.ifoodmm.cn/journal/vol36/iss12/32

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