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
1 School of Medicine, Guangxi University of Science and Technology, Liuzhou, 545005, China
2 Liuzhou WanYou Pest Control Research Institute, Liuzhou, 545616, China


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Creative Commons License
© 2015 Jiang et al.

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.

* Address correspondence to this author at the School of Medicine, Guangxi University of Science and Technology, Liuzhou, 545005, China; E-mail: okhbz@yahoo.com


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.

Keywords: Antioxidant, flavonoids, Qing Li Cao, response surface methodology, Ultrasound-assisted extraction.