Ultrasound-Assisted Aqueous Extraction of Phenolic, Flavonoid Compounds and Antioxidant Activity of Mucuna macrocarpa Beans: Response Surface Methodology Optimization

2018 ◽  
Vol 38 (4) ◽  
pp. 364-372 ◽  
Author(s):  
Chetan B. Aware ◽  
Ravishankar R. Patil ◽  
Govind D. Vyavahare ◽  
Swati T. Gurme ◽  
Jyoti P. Jadhav
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Aqueous Extraction ◽  
Flavonoid Compounds ◽  
Ultrasound Assisted

scholarly journals Simultaneous Optimization of Ultrasound-Assisted Extraction for Flavonoids and Antioxidant Activity of Angelica keiskei Using Response Surface Methodology (RSM)

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3461 ◽  
Author(s):  
Lei Zhang ◽  
Yuhuan Jiang ◽  
Xuening Pang ◽  
Puyue Hua ◽  
Xiang Gao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Biological Activities ◽  
Ultrasound Assisted Extraction ◽  
Antioxidant Power ◽  
Assisted Extraction ◽  
Ultrasonic Time ◽  
Angelica Keiskei ◽  
Ultrasound Assisted

Angelica keiskei Koidzumi (A. keiskei), as a Japanese edible herbal plant, enjoys a variety of biological activities due to the presence of numerous active compounds, especially flavonoids. This study aims for the optimization of ultrasound-assisted extraction (UAE) for flavonoids in A. keiskei and their antioxidant activity by using the response surface methodology (RSM). Single-factor experiments and a four-factor three-level Box–Behnken design (BBD) were performed to explore the effects of the following parameters on flavonoid extraction and antioxidant activity evaluation: ultrasonic temperature (X1), ultrasonic time (X2), ethanol concentration (X3) and liquid–solid ratio (X4). The optimum conditions of the combination of total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (DPPH-RSC) and ferric-reducing antioxidant power (FRAP) were as follows: X1 = 80 °C, X2 = 4 min, X3 = 78%, X4 = 35 mL/g, respectively. The experimental results provide a theoretical basis for the extensive utilization of A. keiskei and flavonoids extraction from A. keiskei as a potential source of antioxidants.

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