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Extraction of Flavonoid from the Leaves of Guava and its Antioxidition Activity

Lijun Ding

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Abstract

The extraction conditions of the flavonoid from the leaves of guava was studied and optimized through the orthogonal experiment.The results showed that the optimal microwave treatment time and dipping time in 40 % alcohol were 3 min and 3 h,respectively.Under the optimized conditions,the total flavonoids content,which was measured by spectrophotometic method with rutin as the standard sample,reached 9.91 %.The extracts could efficiently decrease the POV value of the lard and scavenge the radicals of O2-.and.OH.

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What this paper is about

The extraction conditions of the flavonoid from the leaves of guava was studied and optimized through the orthogonal experiment.The results showed that the optimal microwave treatment time and dipping time in 40 % alcohol were 3 min and 3 h,respectively.Under the optimized conditions,the total flavonoids content,which was measured by spectrophotometic method with rutin as the standard sample,reached 9.91 %.The extracts could efficiently decrease the POV value of the lard and scavenge the radicals of O2-.and.OH.

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Available abstract

The extraction conditions of the flavonoid from the leaves of guava was studied and optimized through the orthogonal experiment.The results showed that the optimal microwave treatment time and dipping time in 40 % alcohol were 3 min and 3 h,respectively.Under the optimized conditions,the total flavonoids content,which was measured by spectrophotometic method with rutin as the standard sample,reached 9.91 %.The extracts could efficiently decrease the POV value of the lard and scavenge the radicals of O2-.and.OH.

Key concepts: Flavonoid, Rutin, Extraction (chemistry), Chemistry, Food science, Alcohol, Radical, Chromatography

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