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Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (5): 1022-1029.DOI: 10.3969/j.issn.1000-2561.2020.05.024

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

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

ZHANG Ming,DU Liqing(),MA Feiyue,SHUAI Xixiang,TU Xinghao   

  1. South Subtropical Crops Research Institute, Chinese Academy of Tropical Agriculture Sciences / Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture and Rural Affairs, Zhanjiang, Guangdong 524091, China
  • Received:2019-05-21 Revised:2019-09-02 Online:2020-05-25 Published:2020-06-15
  • Contact: DU Liqing

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: