Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activities of Total Flavonoids from Alpinia oxyphylla Fruits

doi:10.7506/spkx1002-6630-201406009

Abstract

Abstract:

The ultrasonic-assisted extraction of total flavonoids from Alpinia oxyphylla fruits was optimized by response
surface methodology. One-factor-at-a-time experiments were carried out to investigate the effects of ethanol concentration,
solvent-to-solid ratio, ultrasonic treatment time and power on the extraction yield of total flavonoids. This was followed
by mathematical modeling based on a Box-Behnken design and response surface analysis. Antioxidant activities of
total flavonoids from Alpinia oxyphylla fruits were evaluated by in vitro antioxidant assays: total antioxidant capacity,
1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, superoxide anion radical scavenging activity and ferrous
ion chelating ability. The results showed that the optimal extraction parameters were determined as 65%, 40:1 (mL/g), 35 min
and 360 W for ethanol concentration, solvent-to-solid ratio, ultrasonic treatment time and power, respectively. The yield
of total flavonoids from Alpinia oxyphylla fruits could be up to 0.50% under these conditions. Total antioxidant capacity,
DPPH radical scavenging activity, superoxide anion scavenging activity and ferrous ions chelating ability of total flavonoids
from Alpinia oxyphylla fruits were concentration dependent. The median effective concentrations (EC50) for DPPH radical
scavenging activity, superoxide anion scavenging activity and ferrous ion chelating ability were (2.85 ± 0.20), (0.87 ± 0.05) and
(2.45 ± 0.30) g/L respectively.

Key words: Alpinia oxyphylla fruits, total flavonoids, ultrasonic-assisted extraction, antioxidant activity

CLC Number:

R284.2

ZHENG Yi1,2, SHAO Ying1,2, CHEN An-hui1,2, ZHANG Na-na1. Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activities of Total Flavonoids from Alpinia oxyphylla Fruits[J]. FOOD SCIENCE, 2014, 35(6): 44-49.

References

[1] 何和明. 几个地区的益智营养成分分析[J]. 植物生理学通讯, 1992, 28(5): 393-394.

[2] 国家药典委员会. 中华人民共和国药典（一部）[M]. 北京: 中国医药科技出版社, 2010: 273.

[3] HE Zhiheng, GE Wei, YUE G G, et al. Anti-angiogenic effects of the fruit of Alpinia oxyphylla[J]. Journal of Ethnopharmacology, 2010, 132(2): 443-449.

[4] ZHANG Zaijun, CHEANG L C, WANG Meiwei, et al. Ethanolic extract of fructus Alpinia oxyphylla protects against 6-hydroxydopamine-induced damage of PC12 cells in vitro and dopaminergic neurons in zebrafish[J]. Cellular and Molecular Neurobiology, 2012, 32(1): 27-40.

[5] ZHANG Junqing, WANG Yong, LI Yonghui, et al. Two new natural products from the fruits of Alpinia oxyphylla with inhibitory effects on nitric oxide production in lipopolysaccharide-activated RAW264.7 macrophage cells[J]. 2012, 35(12): 2143-2146.

[6] XU Junju, JI Changjiu, ZHANG Yunmei, et al. Inhibitory activity of eudesmane sesquiterpenes from Alpinia oxyphylla on production of nitric oxide[J]. Bioorganic & Medicinal Chemistry Letters, 2012, 22(4): 1660-1663.

[7] 张俊清, 王勇, 陈峰, 等. 益智的化学成分与药理作用研究进展[J]. 天然产物研究与开发, 2013, 25: 280-287.

[8] MORIKAWA T, MATSUDA H, TOGUCHIDA I, et al. Absolute stereostructures of three new sesquiterpenes from the fruit of Alpinia oxyphylla with inhibitory effects on nitric oxide production and degranulation in RBL-2H3 cells[J]. Journal of Natural Products, 2002, 65(10): 1468-1474.

[9] 刘楠, 于新宇, 赵红, 等. 益智仁化学成分研究[J]. 中草药, 2009, 40(1): 29-32.

[10] 徐俊驹, 谭宁华, 曾广智, 等. 益智仁化学成分的研究[J]. 中国中药杂志, 2009, 34(8): 990-993.

[11] 岳洋, 刘玉强, 孙莉, 等. 益智仁化学成分的分离与鉴定[J]. 亚太传统医药, 2011, 7(4): 19-20.

[12] 徐春龙, 林书玉. 超声提取中草药成分研究进展[J]. 药物分析杂志, 2007, 27(6): 933-937.

[13] 宋立华, 郑远荣, 孙向军. 超声法提取仙人掌总黄酮工艺条件的研究[J]. 上海交通大学学报(农业科学版), 2008, 26(1): 70-73.

[14] WU Huichun, CHEN Huaming, SHIAU C Y. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)[J]. Journal of Food and Nutrition Research, 2003, 36: 949-957.

[15] 谢晖, 陈双林. 杜仲内生球毛壳菌的抗氧化活性研究[J]. 菌物学报, 2009, 28(4): 591-596.

[16] DECKER E A, WELCH B. Role of ferritin as a lipid oxidation catalyst in muscle food[J]. Journal of Agricultural and Food Chemistry, 1990, 38: 674-677.

[17] 尤努斯江?吐拉洪, 吐尔洪?买买提. 超声提取香青兰中黄酮及其抗氧化活性[J]. 食品科学, 2012, 33(24): 72-76.

[18] 张吉祥, 欧来良. 正交试验法优化超声提取枣核总黄酮[J]. 食品科学, 2012, 33(04): 18-21.

[19] 江岩, 郑力, 克热木江?吐尔逊江. 药桑葚花青素的体外抗氧化作用[J]. 食品科学, 2011, 32(13): 45-48.

[20] 彭长连, 陈少薇, 林植芳, 等. 用清除有机自由基DPPH法评价植物抗氧化能力[J]. 生物化学与生物物理进展, 2000, 27(6): 658-661.