Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activity of Total Flavonoids from Macadamia Green Peel

doi:10.3969/j.issn.1000-2561.2020.05.024

Abstract

Abstract:

The study focused on the optimization of the ultrasonic-assisted extraction and antioxidant activity of total flavonoids from macadamia green peel. An orthogonal test with four factors and three level was carried out and the optimized conditions were: ultrasonic extraction time 45 min, ethanol content 40%, extraction temperature 50 ℃, solid-liquid ratio 1:60 (g/mL). The total flavonoids yield was up to (1638.43±44.26) mg/100g under the optimized conditions. The ABTS radical scavenging and total antioxidant capacity was about 2.48, 1.90 times of Trolox. The results indicated that the total flavonoids from macadamia green peel had strong antioxidant capacity.

Key words: macadamia green peel, ultrasonic-assisted, total flavonoids, antioxidant

CLC Number:

S664.9

ZHANG Ming,DU Liqing,MA Feiyue,SHUAI Xixiang,TU Xinghao. Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activity of Total Flavonoids from Macadamia Green Peel[J]. Chinese Journal of Tropical Crops, 2020, 41(5): 1022-1029.

Figures/Tables 12

Tab. 1 Factors and levels of orthogonal experiment

水平 level	A乙醇浓度 Ethanol content/%	B料液比 Solid-liquid ratio/(g·mL^-1)	C提取温度 Extraction temperature/℃	D提取时间 Extraction time/min
1	30	1:60	30	15
2	40	1:75	40	30
3	50	1:90	50	45

Fig. 1 Effect of extraction methods on extraction yields of total flavonoids from macadamia green peel Different letters indicate significant difference at 0.05 level.

Fig. 2 Effect of ethanol content on the extraction yields of total flavonoids from macadamia green peel Different letters indicate significant difference at 0.05 level.

Fig. 3 Effect of solid-liquid ratio on extraction yields from macadamia green peel Different letters indicate significant difference at 0.05 level.

Fig. 4 Effect of temperature on extraction yields from macadamia green peel Different letters indicate significant difference at 0.05 level.

Fig. 5 Effect of extraction time on extraction yields from macadamia green peel Different letters indicate significant difference at 0.05 level.

Fig. 6 Effect of ultrasonic power on extraction yields from macadamia green peel Different letters indicate significant difference at 0.05 level.

Tab. 2 Results of orthogonal tests

编号No.	A	B	C	D	总黄酮提取量Extraction yields of total flavonoids /(mg·100 g^-1)
1	1	1	1	1	1334.67
2	1	2	2	2	1476.67
3	1	3	3	3	1692.00
4	2	1	2	3	1481.34
5	2	2	3	1	1335.00
6	2	3	1	2	1272.00
7	3	1	3	2	1301.34
8	3	2	1	3	1401.67
9	3	3	2	1	1252.00
K₁	4503.34	4117.35	4008.34	3921.67
K₂	4088.34	4213.34	4210.01	4050.01
K₃	3955.01	4216.00	4328.34	4575.01
k₁	1501.11	1372.45	1336.11	1307.22
k₂	1362.78	1404.45	1403.34	1350.00
k₃	1318.34	1405.33	1442.78	1525.00
极差	182.77	32.88	106.23	217.78

Tab. 3 Variance analysis of orthogonal tests

来源 Source	III型平方和 Type III of squares	df	均方 Mean square	F	显著性Significance
校正模型	307 920.610^a	8	38 490.076	23.326	**
A	66 081.818	2	33 040.909	20.023	**
B	4 934.667	2	2 467.333	1.495
C	34 302.083	2	17 151.042	10.394	**
D	119 909.300	2	59 954.650	36.333	**
误差	14 851.121	9	1 650.125

Fig. 7 Scavenging ability of Trolox on ABTS radical

Fig. 8 Scavenging ability of total flavonoids from macadamia green peel on ABTS radical

Fig. 9 Standard curve of total antioxidant capacity

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