Total Flavonoids from Xinjiang Ruoqiang Jujubes: Optimization of Extraction Conditions Using Response Surface Methodology and Antioxidant Activity

Abstract

Abstract: This study was undertaken to optimize condition for the extraction of total flavonoids from Xinjiang Ruoqiang jujubes. One-factor-at-a-time method was used to investigate the effects of ethanol concentration, temperature, extraction time and solid-to-solvent ratio on the extraction yield of total flavonoids. Maximum extraction yield of total flavonoids was reached after 90 min of extraction. Using a three-variable, three-level Box-Behnken experimental design coupled with response surface methodology, ethanol concentration, temperature and solid-to-solvent ratio were optimized to be 45%, 90 ℃ and 1:35 (g/mL), respectively. Under the optimized conditions, the actual extraction yield of total flavonoids was 14.34 mg kaempferol equivalent/g, which was 97.9% as compared to the predicted value (14.647 mg kaempferol equivalent/g). The obtained extract had an ethyl acetate fraction that revealed potent antioxidant activity and was comparable to BHT.

Key words: Xinjiang Ruoqiang jujube, response surface methodology, total flavonoids, antioxidant activity

CLC Number:

R284.2

References

[1] YU L, JIANG B P, LUO D, et al. Bioactive components in the fruits of Ziziphus jujuba Mill. against the inflammatory irritant action of Euphorbia plants[J]. Phytomedicine, 2012, 19(3): 239-244.
[2] CHOI Sukhyun, AHN Junbae, KOZUKUE Nobuyuki, et al. Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea[J]. Journal of Agricultural and Food Chemistry. 2011, 52(19): 6594-6604.
[3] Mahajan R T, Chopda M Z. Phyto-Pharmacology of Ziziphus jujuba Mill-A plant review[J]. Pharmacognosy Reviews, 2009,3(6): 320-329.
[4] LI Jinwei, FAN Liuping, DING Shaodong, et al. Nutritional composition of five cultivars of Chinese jujube[J]. Food Chemistry, 2007, 103(2): 454-460.
[5] 樊君, 吕磊, 尚红伟. 大枣的研究与开发进展[J]. 食品科学, 2003, 24(4): 161-163.
[6] 刘西建, 张艳. 大枣药用历史沿革[J]. 陕西中医, 2011, 32 (3): 352-353.
[7] CHENG Gong, BAI Yanjing, ZHAO Yuying, et al. Flavonoids from Ziziphus jujuba Mill var. spinosa[J]. Tetrahedron, 2000, 56 (45): 8915-8920.
[8] 林勤保, 赵国燕. 不同方法提取大枣多糖工艺的优化研究[J]. 食品科学, 2005, 26(9): 368-371.
[9] 李明, 杨国林, 米沙, 等. 大枣环磷酸腺苷（cAMP）提取工艺的研究[J]. 中药材, 2007, 30(9): 1143-1145.
[10] XUE Ziping, FENG Weihua, CAO Jiankang, et al. Antioxidant activity and Total Phenolic Contentsin Peel And Pulp of Chinese Jujube (Ziziphus Jujuba Mill) Fruits[J]. Journal of Food Biochemistry , 2009, 33 (5): 613–629.
[11] 王蓉珍, 赵子青, 林勤保, 等. 大枣功效成分检测的研究进展[J]. 食品工业科技, 2012, 33(4): 423-426.
[12] 牟德华, 朱艳丽, 张艳芳, 等. 大枣环腺苷酸及其生物学功能[J]. 食品科技, 2007, 32(5): 273-275.
[13] 王伟, 武运. 新疆哈密大枣汁浸提工艺及提取物抗氧化活性的研究[J]. 包装与食品机械, 2011, 29(3): 12-15.
[14] LI Yanling, FANG Hao, XU Wenfang. Recent advance in the research of flavonoids as anticancer agents[J]. Mini Reviews in Medicinal Chemistry, 2007, 7(7): 663-678.
[15] LEE C H, LIN Yang, JIN Zexu, et al. Relative antioxidant activity of soybean isoflavones and their glycosides[J]. Food Chemistry, 2005, 90(4):735-741.
[16] 吴娜, 杨洁, 许海燕, 等. 若羌大枣多糖的分离纯化及抗氧化活性的研究[J]. 天然产物研究与开发, 2009, 21(2): 3l9-323, 345.
[17] 吴娜, 朱敖兰, 徐保红, 等. 若羌大枣多糖提取及分离工艺研究[J]. 生物技术, 2007, 17(6): 60-62.
[18] Lee Y L, Yang J H, Mau J L. Antioxidant properties of water extracts from Monascus fermented soybeans [J]. Food Chemistry, 2008, 106(3): 1127-1137.
[19] PAWLOWSKA A M, CAMANGI F, BADE A, et a1. Flavonoids of Zizyphus jujuba L. and Zizyphus spina-christi (L.) Willd (Rhamnaceae) fruits[J].. Food Chemistry, 2009, 112(4): 858–862.
[20] LIU Wei, YU Yanying, YANG Ruzhen, et al. Optimization of total flavonoid compound extraction from gynura medica leaf using response surface methodology and chemical composition analysis[J]. International Journal of Molecular Sciences, 2010, 11(11): 4750-4763.