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Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (6): 1242-1250.DOI: 10.3969/j.issn.1000-2561.2020.06.024

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

Ultrasound-microwave Assisted Extraction and Antioxidant Activity of Total Flavonoids from Hibiscus sabdariffa L.

HUANG Qiong(),HUANG Xiaomei   

  1. Fujian Vocational College of Agriculture, Fuzhou, Fujian 350003, China
  • Received:2019-09-11 Revised:2019-10-05 Online:2020-06-25 Published:2020-07-30


The ultrasonic-microwave assisted extraction of the flavonoids from Hibiscus sabdariffa L. was optimized by response surface analysis with a Box-Behnken design. The effects of five important factors, liquid-material ratio, ethanol concentraion, extraction time, microwave power and the extraction times, on the flavonoids extraction of H. sabdariffa Lwere investigated in the single factor experiments. The regression model of the liquid-material ratio, ethanol concentration and microwave power to solvent was established. The optimum technology condition for the ultrasonic-microwave assisted extraction of the flavonoids from H. sabdariffa L. was determined as follow: the ethanol concentration 40%, liquid-material ratio 50∶1 (mL/g), microwave power 250 W, extraction time 20 min and ultrasonic power 50 W, extracted twice. Under the conditions, the flavonoids yield was 40.2 mg/g. Using vitamin C as the control, the antioxidant activity of the crude extract and purified flavonoids was studied. The crude extract and purified flavonoids from H. sabdariffa L. had a strong antioxidant activity, and they had an antioxidation effect on DPPH and O -2?, and the scavenging activity had an obvious dose-effect relationship of concentration, but the antioxidant activity was weaker than that of vitamin C.

Key words: response surface methodology, ultrasound-microwave assisted, total flavonoids from Hibiscus sabdariffa L., extraction, antioxidation activity

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