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2012•Journal of Food Science and BiotechnologyRequires access

Optimized Extraction Conditions and Antioxidant Activities of Ultrasonic-Extracted Antioxidant Components from Cherry Seed

Dongrui Yao, Lei Guo, Shujun Wang, Ma Rukun

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Abstract

In this study,with the DPPH radical scavenging as the index of antioxidant activity,the Box-Behnken design combined with response surface methodology(RSM) was used to optimize the ultrasonic extraction conditions of the antioxidant components from cherry seed.The optimum extraction processing parameters were determined as follows: ultrasonic power 500 W,liquid/material ratio(mL/g) 30:1,ethanol concentration 40%(V/V),extraction temperature 50℃,and extraction time 5 min.Under the optimum conditions,the total flavonoids content is(11.13 ± 0.48) mg/g of the extracts,and the extracts exhibited significant the antioxidant activities such as DPPH free radical and hydroxyl free radical scavenging effects,and reducing power.

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What this paper is about

In this study,with the DPPH radical scavenging as the index of antioxidant activity,the Box-Behnken design combined with response surface methodology(RSM) was used to optimize the ultrasonic extraction conditions of the antioxidant components from cherry seed.The optimum extraction processing parameters were determined as follows: ultrasonic power 500 W,liquid/material ratio(mL/g) 30:1,ethanol concentration 40%(V/V),extraction temperature 50℃,and extraction time 5 min.Under the optimum conditions,the total flavonoids content is(11.13 ± 0.48) mg/g of the extracts,and the extracts exhibited significant the antioxidant activities such as DPPH free radical and hydroxyl free radical scavenging effects,and reducing power.

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Available abstract

In this study,with the DPPH radical scavenging as the index of antioxidant activity,the Box-Behnken design combined with response surface methodology(RSM) was used to optimize the ultrasonic extraction conditions of the antioxidant components from cherry seed.The optimum extraction processing parameters were determined as follows: ultrasonic power 500 W,liquid/material ratio(mL/g) 30:1,ethanol concentration 40%(V/V),extraction temperature 50℃,and extraction time 5 min.Under the optimum conditions,the total flavonoids content is(11.13 ± 0.48) mg/g of the extracts,and the extracts exhibited significant the antioxidant activities such as DPPH free radical and hydroxyl free radical scavenging effects,and reducing power.

Key concepts: DPPH, Antioxidant, Extraction (chemistry), Response surface methodology, Chemistry, Chromatography, Ethanol, Scavenging

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