Optimization of ultrasonic-assisted extraction of total flavonoids from leaves of phyllanthus emblica and its antioxidant capacity

Authors

DU Li-juan, College of Biology and Food Engineering, Guangxi Normal University for Nationalities, Chongzuo, Guangxi 532200 , China ；Guangxi Colleges and Universities Key Laboratory Breeding Base of Chemistry of GuangxiSouthwest Plant Resources, Chongzuo, Guangxi 532
SU Xiu-fang, College of Biology and Food Engineering, Guangxi Normal University for Nationalities, Chongzuo, Guangxi 532200 , China ；Guangxi Colleges and Universities Key Laboratory Breeding Base of Chemistry of GuangxiSouthwest Plant Resources, Chongzuo, Guangxi 532
HUANG Cheng-yin, College of Biology and Food Engineering, Guangxi Normal University for Nationalities, Chongzuo, Guangxi 532200 , China ；Guangxi Colleges and Universities Key Laboratory Breeding Base of Chemistry of GuangxiSouthwest Plant Resources, Chongzuo, Guangxi 532

Abstract

Optimization ultrasonic-assisted extraction of total flavonoid from leaves of phyllanthus emblica was investigated and its antioxidant capacity was determined. Through single factor experiment and orthogonal experiment, the optimization of ultrasonic-assisted extraction of total flavonoids was determined as follows, including the ratio of material to liquid 1:25 (g/mL), ethanol concentration 60%, ultrasonic power 70 W, and extraction at 60 ℃ for 20 min. Under the control of these conditions, the extraction rate of the total flavonoids from leaves of P. emblica was as high as 14.57%. Moreover, the total flavonoids from leaves of P. emblica were found good scavenging effect. With the use of 0.5 mg/mL total flavonoid, the clearance rate of ·OH was found to be 82.72%, and that of NaNO₂ was 66.14%. When 0.08 mg/mL total flavonoid was used, the clearance rate of DPPH· was determined to be 97.40%.

Publication Date

3-28-2020

First Page

185

Last Page

189,193

DOI

10.13652/j.issn.1003-5788.2020.03.035

Recommended Citation

Li-juan, DU; Xiu-fang, SU; and Cheng-yin, HUANG (2020) "Optimization of ultrasonic-assisted extraction of total flavonoids from leaves of phyllanthus emblica and its antioxidant capacity," Food and Machinery: Vol. 36: Iss. 3, Article 35.
DOI: 10.13652/j.issn.1003-5788.2020.03.035
Available at: https://www.ifoodmm.cn/journal/vol36/iss3/35

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