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Optimization of Extraction Process and Antioxidant Activity of Polysaccharides from Leaves of A rtemisia argyi L evl. et V ant
Author(s) -
Ye ChunLin,
Lai YiFeng
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12349
Subject(s) - antioxidant , polysaccharide , extraction (chemistry) , process (computing) , chemistry , traditional medicine , food science , chromatography , computer science , biochemistry , medicine , operating system
Box–Behnken design including independent variables such as extraction temperature (80–100C, X 1 ), extraction time (1.5–2.5 h, X 2 ) and ratio of water to raw material (15–25 mL/g, X 3 ) was employed to optimize the extraction of polysaccharides from the leaves of A rtemisia argyi ( AAP ). The optimized extraction parameters were as follows: extraction temperature of 100C, extraction time of 2.27 h and ratio of water to raw material of 21.5 mL/g. The experiment extraction yield of AAP was 2.15 ± 0.09% under the optimal conditions, which was agreed closely with value predicted by the model. Additionally, polysaccharide was analyzed by Fourier transform infrared. The antioxidant activities of AAP were performed including scavenging activity of 2,2′‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic) acid, reducing power and metal‐chelating assay. The data obtained in the in vitro models clearly demonstrate the antioxidant potency of the polysaccharides extracted from moxa leaf. Practical Applications In recent years, many research have been carried out to find new sources of natural antioxidants. In particular, interest has intensified in the polysaccharides present in normal human diet and in many folk medicines still in use. Moxa leaf has a number of recorded historic uses in food, herbal medicine and as a smoking herb. In this study, the extraction conditions of polysaccharides from the leaves of A rtemisia argyi ( AAP ) were optimized and the AAP exhibited potent antioxidant activity. Therefore, the polysaccharide has the potential to be used in food systems.