RESEARCH ARTICLE
Response Surface Optimized Ultrasonic Assisted Extraction of Total Flavonoids from QingLi Cao and Antioxidant Activities
Xudong Jiang1, YaoLing Liao1, GuiXi Lu1, Zhike Xiao2
Article Information
Identifiers and Pagination:
Year: 2015Volume: 9
First Page: 134
Last Page: 142
Publisher ID: TOBIOTJ-9-134
DOI: 10.2174/1874070701509010134
Article History:
Received Date: 27/08/2014Revision Received Date: 21/09/2014
Acceptance Date: 19/12/2014
Electronic publication date: 14/9/2015
Collection year: 2015
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
An ultrasound-assisted extraction technique was used to extract the total flavonoids from QingLi Cao. The optimal conditions were ethanol concentration 59.20%, liquid-to-solid ratio 31.15 mL/g, extraction time 57.42 min and extraction temperature 58.57°C, which were determined using response surface methodology. The antioxidant activities including reducing power, ABTS+, DPPH, superoxide anion and hydroxyl radical were evaluated, which suggested significant antioxidant activities.