Extraction and antioxidant activities of polyphenol from Magnolia kwangsiensis figlar & noot. branch

Authors

ZHENG Yan-fei, College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities, Chongzuo,Guangxi 532200 , China
ZHANG Qiang, Faculty of Pharmacy, Guangxi University of Chinese Medicine, Nanning,Guangxi 530022 , China
LAN Liang-mei, Department of Electrical and Automotive Engineering, Liuzhou City VocationalCollege, Liuzhou, Guangxi 545036 , China
XU Jian-ben, College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities, Chongzuo,Guangxi 532200 , China
HUANG Qiu-ping, College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities, Chongzuo,Guangxi 532200 , China
LIN Yi-na, College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities, Chongzuo,Guangxi 532200 , China

Abstract

The extraction of polyphenols from the branches of Magnolia kwangsiensis figlar & noot. (M. kwangsiensis) was studied by ultrasonic-assisted extraction. The extraction condition was optimized by response surface methodology. The antioxidant activities of M. kwangsiensis branch polyphenols were evaluated in aspect of total antioxidant activity, DPPH· scavenging activity and ·OH scavenging effect. Results showed the optimum conditions were acetone concentration 67%, liquid-solid ratio 22 (mL/g), extraction time 20 min, and the yield of polyphenols reached 1.45%. The polyphenols from the branches of M. kwangsiensis had certain total antioxidant activity, but had good scavenging effects on DPPH· and ·OH.

Publication Date

5-28-2020

First Page

175

Last Page

181

DOI

10.13652/j.issn.1003-5788.2020.05.033

Recommended Citation

Yan-fei, ZHENG; Qiang, ZHANG; Liang-mei, LAN; Jian-ben, XU; Qiu-ping, HUANG; and Yi-na, LIN (2020) "Extraction and antioxidant activities of polyphenol from Magnolia kwangsiensis figlar & noot. branch," Food and Machinery: Vol. 36: Iss. 5, Article 33.
DOI: 10.13652/j.issn.1003-5788.2020.05.033
Available at: https://www.ifoodmm.cn/journal/vol36/iss5/33

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