Extraction and Antioxidant Activity of Ultrasonic-Assisted Flavonoids from Suaeda salsa

Abstract:

The box-behnken design combined with response surface methodology was used to optimize ultrasonic-assisted extraction of flavonoids from Suaeda salsa (Linn.) Pall. The results indicate that the highest extraction rate of flavonoids by ultrasonic-assisted extraction could arrive 5.17% using 500W ultrasonic power, 69% ethanol as solvent, 77°C extraction temperature, 1:40 solid to liquid ratio for 58 min extraction. The flavonoids-enriched extracts exhibited quite strong reducing property and excellent inhibitions of DPPH radical, hydroxyl radical. Meanwhile, it was found that the bioactivities appeared to be dose-dependent of flavonoids.

• Periodical: Applied Mechanics and Materials (Volume 140)
• Pages: 343-349
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.140.343
• Online since: November 2011
• Authors: Lei Guo, Chao Liu
• Keywords: Antioxidant Activity, Flavonoid, Suaeda salsa, Ultrasonic-Assisted Extraction

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