Optimization of ultrasonic-microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology

Liu, Jiang; Mu, Tai-Hua; Sun, Hongnan; Fauconnier, Marie-Laure

doi:10.1111/jfpp.13928

Article (Scientific journals)

Optimization of ultrasonic-microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology

Liu, Jiang; Mu, Tai-Hua; Sun, Hongnan et al.

2019 • In Journal of Food Processing and Preservation, 43 (5), p. 1-10

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/234929

DOI
10.1111/jfpp.13928

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Keywords :

Ultrasonic-microwave synergistic extraction; Sweet potato leaves; Flavonoids; Response surface methodology; Antioxidant activity

Abstract :

[en] Ultrasonic–microwave synergistic extraction was used to extract flavonoids from sweet potato leaves (SPL) by response surface methodology. The optimal conditions for flavonoids extraction were 1:40 (g/ml) of solid–liquid ratio, 57°C of extraction temperature, 76 s of extraction time, and 72% (v/v) ethanol for 2 times, the highest extraction efficiency was 91.65 ± 3.37%. After purification, the flavonoids purity reached to 76.10 ± 3.11 (%, DW). The result of high‐performance liquid chromatography revealed 11 compounds including astragalin (473.8 ± 7.3 mg/g, DW), quercetrin (86.5 ± 0.7 mg/g, DW), 4,5‐chlorogenic acid (76.4 ± 0.5 mg/g, DW), isoquercitrin (62.4 ± 0.4 mg/g, DW), tiliroside (18.8 ± 0.3 mg/g, DW), quercetin (12.5 ± 0.2 mg/g, DW), 3,4,5‐chlorogenic acid (6.5 ± 0.2 mg/g, DW), caffeic acid (6.1 ± 0.2 mg/g, DW), kaempferol (6.0 ± 0.2 mg/g, DW), myricetrin (5.9 ± 0.1 mg/g, DW), and rhamnetin (4.3 ± 0.1 mg/g, DW) in sweet potato leaf flavonoids, which possessed good antioxidant activity compared to soy isoflavones, ginkgo biloba extract, and propolis flavone. The IC50 value of sweet potato leaf flavonoids was 13.26 ± 0.09 μg/ml in ferric reducing antioxidant power and 5.41 ± 0.21 in 2, 2′‐azino‐bis(3‐ethylbenzothiazoline‐ 6‐sulphonic acid) scavenging capacity, respectively.

Disciplines :

Food science
Chemistry
Phytobiology (plant sciences, forestry, mycology...)

Author, co-author :

Liu, Jiang ; Université de Liège - ULiège > Terra

Mu, Tai-Hua

Sun, Hongnan

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes

Language :

English

Title :

Optimization of ultrasonic-microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology

Publication date :

2019

Journal title :

Journal of Food Processing and Preservation

ISSN :

0145-8892

eISSN :

1745-4549

Publisher :

Wiley-Blackwell, United States

Volume :

Issue :

Pages :

1-10

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

Natural Science Funding of China (31701614)
National Key R&D Program of China (2016YFE0133600)
earmarked fund for China Agriculture Research System (CARS‐10‐B21)
Collaborative Innovation Task of CAAS (CAAS‐XTCX2016005)

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