Enzymatic-Assisted Microwave Extraction of Total Flavonoids from Bud of Chrysanthemum indicum L. and Evaluation of Biological Activities
-
Leqin Ke
and
Haiyan Chen
Abstract
An enzymatic-assisted microwave extraction method was developed to extract total flavonoids from bud of Chrysanthemum indicum L. The factors affecting total flavonoid yield were investigated and optimized by response surface design, and this extraction method was compared with water heating extraction. The antioxidant and antimicrobial activities of total flavonoids were preliminarily evaluated. The results showed that the optimized microwave extraction conditions were as follows: water–material ratio, 25:1 (mL:g); extraction time, 19 min; microwave power, 582 W. Under these conditions, the yield of total flavonoids was 11.21 ± 1.12 %, which was 53.21 % higher than water heating extraction method, and had shorter extraction time. The maximum scavenging capacity of total flavonoids (12 mg/mL) on DPPH, hydroxyl and superoxide anion free radical was 76.6 %, 78.8 % and 58.2 %, respectively. The total flavonoids showed inhibitory effect on Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Saccharomyces cerevisiae, with minimum inhibitory concentration of 8 mg/mL, 4 mg/mL, 4 mg/mL and 8 mg/mL, respectively. This study has provided the technical basis for further optimization of extraction of total flavonoids from bud of C. indicum L.
Acknowledgement
This work was supported by the Zhejiang Provincial Natural Science Foundation of China (No. LY16C150003; No. LY13H300003).
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Articles in the same Issue
- Frontmatter
- Research Articles
- Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels
- Guava Osmotic Dehydration: Description by Two-Dimensional Diffusion Models Considering Shrinkage and Variations in Process Parameters
- Phenolic Compounds and Antioxidant Capacity of Brown Rice in China
- Characteristics of Subcritical Water Extraction and Kinetics of Pentacyclic Triterpenoids from Dry Loquat (Eriobotrya japonica) Leaves
- Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice
- Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers
- Moisture Dependent Dynamic Flow Properties of Coconut Flours
- Characterization and Antioxidant Activity of Flash-Assisted Extracted Dihydroquercetin from Wood Sawdust of Larix gmelinii Using a Response Surface Methodology
- Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics
- Enzymatic-Assisted Microwave Extraction of Total Flavonoids from Bud of Chrysanthemum indicum L. and Evaluation of Biological Activities
Articles in the same Issue
- Frontmatter
- Research Articles
- Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels
- Guava Osmotic Dehydration: Description by Two-Dimensional Diffusion Models Considering Shrinkage and Variations in Process Parameters
- Phenolic Compounds and Antioxidant Capacity of Brown Rice in China
- Characteristics of Subcritical Water Extraction and Kinetics of Pentacyclic Triterpenoids from Dry Loquat (Eriobotrya japonica) Leaves
- Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice
- Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers
- Moisture Dependent Dynamic Flow Properties of Coconut Flours
- Characterization and Antioxidant Activity of Flash-Assisted Extracted Dihydroquercetin from Wood Sawdust of Larix gmelinii Using a Response Surface Methodology
- Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics
- Enzymatic-Assisted Microwave Extraction of Total Flavonoids from Bud of Chrysanthemum indicum L. and Evaluation of Biological Activities
