Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L.

被引：85

作者：

Fan, Rui ^{[1
]}

Yuan, Fang ^{[1
]}

Wang, Ning ^{[1
]}

Gao, Yanxiang ^{[1
]}

Huang, Yunxiang ^{[2
]}

机构：

[1] China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[2] Asparagus Engn Technol Res Ctr Hebei, Jingjijishukaifa Dist 066004, Qinhuangdao, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 05期

关键词：

Antioxidant activity; Asparagus residues; Extraction; Flavonoids; Phenolics; SOLID-LIQUID EXTRACTION; PHENOLIC-COMPOUNDS; TOTAL POLYPHENOLS; OPTIMIZATION; IDENTIFICATION; KINETICS; GREEN; FOODS; QUANTIFICATION; ANTHOCYANINS;

D O I：

10.1007/s13197-014-1360-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Asparagus residues were used as materials to obtain antioxidant compounds by solid-liquid extraction in this study. The effects of different extraction parameters including extraction solvents, time, temperature and liquid-solid ratio on the contents of total flavonoids, total phenolics and total antioxidant activity were investigated. Antioxidant activity of the extract from asparagus residues was evaluated by HPLC- ABTS center dot (+) and the bioactive components were identified by HPLC- MS/MS. The results showed that the extraction yield was significantly influenced (P < 0.05) by solvent composition, extraction time and temperature. The appropriate parameters were preferred as extraction solvent of 50 % ethanol with liquid-solid ratio of 30:1, extraction temperature of 80 A degrees C and time of 2 h. Antioxidant activity evaluation of the extract indicated flavonoids and phenolics were dominant bioactive compounds. Five antioxidant compounds were identified as ferulic acid, kaempferol, quercetin, rutin and isorhamnetin.

引用

页码：2690 / 2700

页数：11

共 51 条

[1] Single and interactive effects of process variables on microwave-assisted and conventional extractions of antioxidants from vegetable solid wastes [J].