Optimization of Microwave-Assisted Extracting of Proanthocyanidins from Purple Cabbage and Evaluation of Antioxidant Activity In Vitro
A central composite rotatable design combined with response surface methodology was employed to study the effect of microwave assisted extraction (MAE) conditions namely microwave power, extraction time, liquid-solid ratio and ethanol proportion on the proanthocyanidins extraction from purple cabbage. The optimum extraction conditions were as follows: microwave power, 260 W; extraction time, 54s; liquid to solid ratio, 43; and ethanol concentration, 57%. The results showed proanthocyanidins had a significant effect on scavenging of DPPH radicals. At last, proanthocyanidins were identified by thin layer chromatography.
Ran Chen and Wen-Pei Sung
S. L. Li et al., "Optimization of Microwave-Assisted Extracting of Proanthocyanidins from Purple Cabbage and Evaluation of Antioxidant Activity In Vitro", Advanced Materials Research, Vols. 490-495, pp. 3500-3504, 2012