Extraction optimization of polyphenols, antioxidant and xanthine oxidase inhibitory activities from Prunus salicina Lindl.

文献类型: 外文期刊

第一作者: Li, Yibin

作者: Li, Yibin;Lai, Pufu;Chen, Junchen;Shen, Hengsheng;Tang, Baosha;Wu, Li;Weng, Minjie

作者机构:

关键词: Prunus salicina Lindl.;polyphenols;response surface methodology;antioxidant activities;xanthine oxidase inhibitory

期刊名称:FOOD SCIENCE AND TECHNOLOGY ( 影响因子:1.718; 五年影响因子:2.263 )

ISSN: 0101-2061

年卷期: 2016 年 36 卷 3 期

页码:

收录情况: SCI

摘要: Optimization of polyphenols extraction from plum (Prunus salicina Lindl.) was evaluated using response surface methodology. The Box-Behnken experimental results showed the optimal conditions involved an extraction temperature of 59 degrees C, a sonication time of 47 min, and an ethanol concentration of 61% respectively. The maximum extraction yield of total polyphenols was 44.74 mg gallic acid equivalents per gram of dried plum at optimal conditions. Polyphenol extracts exhibited stronger antioxidant activities than V-c by evaluating of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activity. Furthermore, polyphenol extracts (IC50 = 179 g/mL) showed obvious inhibitory effects on xanthine oxidase. These findings suggest that polyphenol extracts from P. salicina can be potentially used as natural antioxidant and xanthine oxidase inhibitory agents.

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