Extraction and Antioxidant Activity of Asparagus Flavonoids

doi:10.7506/spkx1002-6630-201406004

Abstract

Abstract:

The present study was carried out to obtain the optimal process conditions for extracting the maximum amount
of flavonoids from asparagus. For the extraction of flavonoids, dried and powdered asparagus was refluxed with aqueous
ethanol following hydrolysis with cellulase. Various process parameters were optimized by response surface methodology.
Results indicated that the optimal extraction conditions were enzymatic hydrolysis at an enzyme dose of 0.20% for 1.5 h
at pH 5.0 followed by refluxing with 38.90% ethanol at a solvent-to-solid ratio of 50:1 (mL/g). Under these conditions,
the maximum extraction yield of flavonoids from asparagus was 3.99%. The flavonoids extracted from asparagus at the
concentration of 100 μg/mL were able to scavenge 46.08% hydroxyl radical and 59.42% superoxide anion radical. In
vitro antioxidant tests showed that treatment with concentration of 20 μg/mL flavonoids resulted in a 16.85% increase in
superoxide dismutase (SOD) activity and a 2.49% reduction in malondialdehyde (MDA) content of mouse serum. SOD
activity in serum and liver tissue homogenate supernatant from D-galactose induced mouse aging model was increased by
11.69% and 27.62% as a result of this treatment, and MDA content was reduced by 38.04% and 37.95%, respectively.

Key words: asparagus, flavonoid, extraction, antioxidant activity

CLC Number:

TS201.2

DONG Xiao-yuan1, FANG Dong-fen2, YANG Mei1, ZHU Yi-ting1, WU Zhou-he1,*. Extraction and Antioxidant Activity of Asparagus Flavonoids[J]. FOOD SCIENCE, 2014, 35(6): 17-23.

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