Ultrasonic-assisted extraction technology optimization and antioxidant activity of total flavonoids from Cleome viscosa

Authors

XU Jian-ben, College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities,Chongzuo, Guangxi 532200 , China ；Guangxi Colleges and Universities Key Laboratory BreedingBase of Chemistry of Guangxi Southwest Plant Resources, Chongzuo, Guangx
SU Xiu-fang, College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities,Chongzuo, Guangxi 532200 , China ；Guangxi Colleges and Universities Key Laboratory BreedingBase of Chemistry of Guangxi Southwest Plant Resources, Chongzuo, Guangx
HUANG Mei-jiao, College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities,Chongzuo, Guangxi 532200 , China

Abstract

Total flavonoids were extracted from Cleome viscosa by ultrasound-assisted extraction. The optimum extraction conditions were investigated based on single factor and orthogonal tests. Meanwhile, the antioxidant activities of total flavonoids were evaluated by studying hydroxyl radical (·OH) scavenging assay, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) scavenging assay and nitrite scavenging assay. The results showed that the extraction rate of total flavonoids of Cleome viscosa was (2.711±0.002)% under the following conditions: material-to-liquid ratio of 1:15 (g/mL), ethanol concentration of 50%, extraction power of 40 W, ultrasonic time of 50 min, extraction temperature of 50 ℃. Total flavonoids of Cleome viscosa exhibited obvious ·OH and nitrite scavenging capacity, and showed a higher scavenging capacity to DPPH·, and the corresponding maximum scavenging rates were (52.48±0.88)%, (95.58±0.28)% and (57.27±0.15)%, respectively. The results revealed that total flavonoids of Cleome viscosa had excellent antioxidant activities.

Publication Date

2-28-2020

First Page

176

Last Page

181

DOI

10.13652/j.issn.1003-5788.2020.02.033

Recommended Citation

Jian-ben, XU; Xiu-fang, SU; and Mei-jiao, HUANG (2020) "Ultrasonic-assisted extraction technology optimization and antioxidant activity of total flavonoids from Cleome viscosa," Food and Machinery: Vol. 36: Iss. 2, Article 33.
DOI: 10.13652/j.issn.1003-5788.2020.02.033
Available at: https://www.ifoodmm.cn/journal/vol36/iss2/33

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