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Extraction and Antioxidant Activities of Total Flavonoids from Corn Silk

Zhiyong Gong

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Abstract

Total flavonoids in corn silk were extracted with ethanol and analyzed for their DPPH scavenging activity and total antioxidant capacity. The effects of ethanol concentration, extraction time, material/liquid ratio and extraction temperature were evaluated for optimizing the extraction procedure of total flavonoids. A maximum yield of total flavonoids of 1.67% was obtained by the 2 h extraction using 40% ethanol at 80 ℃. The total flavonoids from corn silk had marked antioxidant activities: the scavenging rate against DPPH free radicals was as high as 77.18% and the FRAP value reached 691.04 μmol/L.

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What this paper is about

Total flavonoids in corn silk were extracted with ethanol and analyzed for their DPPH scavenging activity and total antioxidant capacity. The effects of ethanol concentration, extraction time, material/liquid ratio and extraction temperature were evaluated for optimizing the extraction procedure of total flavonoids. A maximum yield of total flavonoids of 1.67% was obtained by the 2 h extraction using 40% ethanol at 80 ℃. The total flavonoids from corn silk had marked antioxidant activities: the scavenging rate against DPPH free radicals was as high as 77.18% and the FRAP value reached 691.04 μmol/L.

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Available abstract

Total flavonoids in corn silk were extracted with ethanol and analyzed for their DPPH scavenging activity and total antioxidant capacity. The effects of ethanol concentration, extraction time, material/liquid ratio and extraction temperature were evaluated for optimizing the extraction procedure of total flavonoids. A maximum yield of total flavonoids of 1.67% was obtained by the 2 h extraction using 40% ethanol at 80 ℃. The total flavonoids from corn silk had marked antioxidant activities: the scavenging rate against DPPH free radicals was as high as 77.18% and the FRAP value reached 691.04 μmol/L.

Key concepts: DPPH, Extraction (chemistry), Chemistry, Antioxidant, Ethanol, Yield (engineering), Food science, Scavenging

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