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Journal of Food Measurement and Characterization

, Volume 13, Issue 3, pp 2253–2264 | Cite as

Optimal extraction and antioxidant activities of flavonoids from Penthorum chinense Pursh

  • Liang Fu
  • Jingya Yuan
  • Juan Huang
  • Handong Wang
  • Qiang Wang
  • Zhou Xie
  • Yong Li
  • Tao Wang
  • Shiling Feng
  • Chunbang DingEmail author
Original Paper
  • 35 Downloads

Abstract

Based on the results of single factor experiments, response surface methodology was used to optimize the extraction conditions of flavonoids from Penthorum chinense Pursh (PCF). The optimal extraction conditions were the ratio of liquid to material 22 mL/g, ethanol concentration 68%, extraction temperature 82 °C, and extraction time 2.2 h, respectively. Under these optimized conditions, the PCF yield was 10.72%, which closely agreed with the predicted value (10.75%). In addition, PCF significantly scavenged DPPH radical, hydroxyl radical and superoxide radical in vitro. In the in vivo assays, PCF enhanced the resistance of Caenorhabditis elegans against heat stress, which might be attributed to PCF increased the activities of catalase (CAT) and superoxide dismutase (SOD), and decreased the level of malondialdehyde (MDA). In summary, these results suggested that the optimized extraction was a very effective method to extract PCF and the PCF could be explored as a potential antioxidant for medicine and function food.

Keywords

Penthorum chinense Pursh Flavonoids Response surface methodology Antioxidant activities 

Notes

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Liang Fu
    • 1
  • Jingya Yuan
    • 1
  • Juan Huang
    • 1
  • Handong Wang
    • 2
  • Qiang Wang
    • 1
  • Zhou Xie
    • 1
  • Yong Li
    • 1
  • Tao Wang
    • 1
  • Shiling Feng
    • 3
  • Chunbang Ding
    • 3
    Email author
  1. 1.Dazhou Academy of Agricultural SciencesDazhouPeople’s Republic of China
  2. 2.Heze Academy of Agricultural SciencesHe’zePeople’s Republic of China
  3. 3.College of Life ScienceSichuan Agricultural UniversityYa’anPeople’s Republic of China

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