Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect
Chemical and Biomolecular Engineering
Volume 1, Issue 1, September 2016, Pages: 12-20
Received: Sep. 8, 2016; Accepted: Sep. 22, 2016; Published: Oct. 27, 2016
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Authors
Huiduan Li, Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong, China
Jianzhong Yu, Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong, China
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Abstract
Enzyme-assisted ethanol extraction of total flavonoids from broccoli and research on its antioxidant effect, were studied in this paper. Enzyme concentration, solid-liquid ratio, extraction temperature and time were determined as four single-factor in the experiment. According to the single-factor experimental results, the extract process was further optimized by RSM and Box-Benhnken design. The optimum extract conditions were enzyme concentration of 0.15%, solid-liquid ratio of 5:30 (g: mL), extraction temperature of 70°C and time of 2h, the experimental responding extraction ratio was 0.935% corresponding to the theoretical predictions of 0.953%. The experimental extraction ratio matched well with the theoretical value by solving the multiple regression equation. RSM has been proved to be an effective technique for optimization of extraction process and the fitted quadratic model has a predictive effect on target extracts. The scavenging effect of broccoli extracts on hydroxyl radicals displayed a significant dose-effect relationship.
Keywords
Enzyme-Assisted Ethanol Extraction, Response Surface Methodology, Box-Benhnken Design, Broccoli, Antioxidant Effect
To cite this article
Huiduan Li, Jianzhong Yu, Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect, Chemical and Biomolecular Engineering. Vol. 1, No. 1, 2016, pp. 12-20. doi: 10.11648/j.cbe.20160101.13
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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