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Optimization of Microwave Assisted Extraction Conditions for Total Flavonoids in Toona Sinensis Leaves Using Response Surface Methodology
-
Changlu Wang
,
Zhenjing Li
Veröffentlicht/Copyright:
29. August 2012
Abstract
In this study Microwave assisted extraction (MAE) was employed to extract total flavonoids (TF) from the Toona sinensis leaves (TSL). Single factor experiments to evaluate the effects of the process parameters (extraction duration, solvent-solid ratio, ethanol volume fraction, and extraction times) on TF yield of TSL was performed, and response surface methodology (RSM) were used to optimize the extraction parameters. The analysis of variance indicated that the linear coefficients extraction duration, the quadratic terms of extraction duration and solvent-solid ratio, had highly significant effects on the TF yield (P<0.01). And, the quadratic terms of ethanol volume fraction had significant effects on the TF yield (P<0.05). The optimal conditions to obtain the maximum TF yield from TSL were extraction duration 85s, solvent-solid ratio (v/w, mL/g) 20, ethanol volume fraction 50%, microwave power 700 W, and repeated extraction two times. Under these optimal conditions, the TF yield was up to 2.39%. The analysis of variance (ANOVA) and validation test indicated that the method is useful and reliable.
Keywords: toona sinensis; total flavonoids; microwave assisted extraction; response surface methodology
Published Online: 2012-8-29
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
toona sinensis;
total flavonoids;
microwave assisted extraction;
response surface methodology
Artikel in diesem Heft
- Article
- Thermal Properties of Polyurethane Films Prepared from Mixed Cellulose, Hemicelluloses and Lignin
- Optimization of Microwave Assisted Extraction Conditions for Total Flavonoids in Toona Sinensis Leaves Using Response Surface Methodology
- Nondestructive Method for Analysis of the Soybean Quality
- 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage
- Effect of drying on the color of St. John’s wort (Hypericum perforatum L.) leaves
- Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods
- Physical Properties of Whole Rye Seed (Secale cereal)
- Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- An Expert System for Classification of Potato Tubers using Image Processing and Artificial Neural Networks
- The Digestibility and Thermal Properties of Fermented Flaxseed Protein
- Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)
- Thermal Inactivation of Soybean Bioactive Proteins
- Acid Diffusion in Solid Foods
- Degradation studies of organic acids in commercially packed fruit juices: A reverse phase high performance liquid chromatographic approach
- Process for integral use of blueberry
- Carotenoid Production by Phaffia rhodozyma Using Raw Glycerol as an Additional Carbon Source
- Modeling Desorption Isotherms and Thermodynamic Properties of Fresh Tea Leaves (Camellia sinensis var. assamica)
- Effects Of Spray Drying On Physical Properties, Total Phenolic Content And Antioxidant Activity Of Carob Molasses
- Using Computational Fluid Dynamics (CFD) for Evaluation of Fluid Flow Through a Gate Valve
- Effect of extrusion cooking on the antioxidant activity of extruded half product snacks made of yellow corn and pumpkin flours
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