Microwave-aided Extraction and Antioxidant Activity Assessment of Red Pigments from Lonicera edulis Fruits

doi:10.7506/spkx1002-6630-201018024

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 104-107.doi: 10.7506/spkx1002-6630-201018024

• Processing Technology • Previous Articles Next Articles

Microwave-aided Extraction and Antioxidant Activity Assessment of Red Pigments from Lonicera edulis Fruits

ZHANG Yan-nan1，LIU Shuo-fang1，LI Hao1，ZHANG Yan-rong2

1. College of Food Engineering, Jilin Teachers Institute of Engineering and Technology, Changchun 130052, China；
2. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China

Received:2010-07-01 Online:2010-09-25 Published:2010-12-29
Contact: ZHANG Yan-rong E-mail:xcpyfzx@163.com

Abstract

Abstract:

The microwave-aided extraction of red pigments from the fruits of Lonicera edulis was optimized using orthogonal array design method based on single factor investigations for maximizing the 520 nm absorbance of the extract. Meanwhile, DPPH radical scavenging assay was employed to assess whether the extracted pigments have antioxidant effect. The optimum microwave-aided extraction conditions were as follows: ethanol concentration 65%, solid/liquid ratio 1:10 (g/mL), microwave power 540 W, and extraction time 90 s. The maximum red pigment yield was 105.5 mg/100 g of fruits under such conditions. The red pigments had the ability to scavenge DPPPH free radicals.

Key words: Lonicera edulis, pigment, microwave-aided extraction, antioxidation

CLC Number:

TS202.3

ZHANG Yan-nan，LIU Shuo-fang，LI Hao，ZHANG Yan-rong. Microwave-aided Extraction and Antioxidant Activity Assessment of Red Pigments from Lonicera edulis Fruits[J]. FOOD SCIENCE, 2010, 31(18): 104-107.

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Microwave-aided Extraction and Antioxidant Activity Assessment of Red Pigments from Lonicera edulis Fruits

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