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

文献类型： 外文期刊

作者： Li, Yibin 1 ; Lai, Pufu 1 ; Chen, Junchen 1 ; Shen, Hengsheng 1 ; Tang, Baosha 1 ; Wu, Li 1 ; Weng, Minjie 1 ;

作者机构： 1.Fujian Acad Agr Sci, Res Inst Agri Engn & Technol, Fuzhou, Fujian Province, Peoples R China

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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