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Optimization of Extraction Conditions of Areca Seed Polyphenols and Evaluation of Their Antioxidant Activities

文献类型： 外文期刊

作者： Zhang, Wei-Min 1 ; Huang, Wu-Yang 2 ; Chen, Wen-Xue 1 ; Han, Lin 1 ; Zhang, Hai-De 1 ;

作者机构： 1.Hainan Univ, Coll Food Sci, Haikou 570228, Peoples R China

2.Jiangsu Acad Agr Sci, Nanjing 210014, Jiangsu, Peoples R China

关键词： antioxidant activities;Areca catechu L.;extraction;polyphenols

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Polyphenols are functional compounds in plants, which possess many bioactivities beneficial for humans. The aim of this study was to establish a highly efficient method for extracting polyphenol compounds from areca seeds and further to identify polyphenols and antioxidant properties of the seeds. A quadratic general rotary unitized design was used to determine the optimal extraction process. The polyphenols were identified using LC-TOF-MS. By comparison with ascorbic acid (Vc), the antioxidant activities of the ethanol extracts were evaluated using three complementary in vitro assays: inhibition of the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, hydroxyl radical-scavenging activity, and reducing ability. The two major polyphenols obtained were epicatechin and syringic acid. The ethanol extracts of areca seeds showed significantly greater antioxidant activity (p < 0.05) than Vc using the DPPH and reducing power assay, but lower ability (p < 0.05) using the hydroxyl radical assay. The results indicate that the areca seed is an excellent food material with potential antioxidant properties.

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