FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (20): 24-30.doi: 10.7506/spkx1002-6630-201620005

• Processing Technology • Previous Articles     Next Articles

Optimization of Polyphenols from Moringa oleifera Lam. Leaves by Ultrasound-assisted Extraction Using Response Surface Methodology and Their Antioxidant Activities

PEI Fei, TAO Hongling, CAI Lijuan, WEI Chenchen, YUAN Yiming, YANG Wenjian, HU Qiuhui   

  1. Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing,
    College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
  • Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
  • Contact: HU Qiuhui

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Abstract:

In order to obtain the best ultrasound-assistedextracting conditions for polyphenols from Moringa oleifera
Lam. leaves, and clarified their antioxidant activities. Response surface methodology was used to explore the effects of
ultrasonic power, extraction time, extraction temperature, and solid to liquid ratio on extraction rate. Moreover, the reducing
power, the DPPH radical scavenging activities and the O2-· scavenging effect of polyphenols from Moringa oleifera Lam.
leaves were also investigated. The results showed that the best extraction condition were as follows: the extraction time of
19.5 min, the solid to liquid ratio of 1:30 (g/mL), the extraction temperature of 20.2 ℃, and the ultrasonic power of 250 W.
Under the optimal extractions, the extraction rate of phycoerythrin was (25.14 ± 0.46) mg/g. In addition, the polyphenols
from Moringa oleifera Lam. leaves. have strong anti-oxidative, and the reducing power, the DPPH radical scavenging activities
and the O2-· scavenging effect were 81.25%, 94.15% and 75.05% of L-ascorbic acid, respectively. This research could provide the
theoretical basis for higher preparation and antioxidants development of Moringa oleifera Lam. leaves.

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