| Literature DB >> 27719892 |
Yongqiang Wang1, Yujie Gao2, Hui Ding3, Shejiang Liu4, Xu Han4, Jianzhou Gui5, Dan Liu5.
Abstract
A large-scale process to extract flavonoids from Moringa oleifera leaf by subcritical ethanol was developed and HPLC-MS analysis was conducted to qualitatively identify the compounds in the extracts. To optimize the effects of process parameters on the yield of flavonoids, a Box-Behnken design combined with response surface methodology was conducted in the present work. The results indicated that the highest extraction yield of flavonoids by subcritical ethanol extraction could reach 2.60% using 70% ethanol at 126.6°C for 2.05h extraction. Under the optimized conditions, flavonoids yield was substantially improved by 26.7% compared with the traditional ethanol reflux method while the extraction time was only 2h, and obvious energy saving was observed. FRAP and DPPH assays showed that the extracts had strong antioxidant and free radical scavenging activities.Entities:
Keywords: Antioxidant property; Flavonoids; Moringa oleifera leaf; Response surface methodology; Subcritical ethanol extraction
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Year: 2016 PMID： 27719892 DOI： 10.1016/j.foodchem.2016.09.058
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514