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Optimization of ultrasonic–microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology
Author(s) -
Liu Jiang,
Mu Taihua,
Sun Hongnan,
Fauconnier Marie Laure
Publication year - 2019
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.13928
Subject(s) - chlorogenic acid , astragalin , chemistry , extraction (chemistry) , quercetin , caffeic acid , response surface methodology , kaempferol , abts , chromatography , food science , antioxidant , botany , dpph , biochemistry , biology
Ultrasonic–microwave synergistic extraction was used to extract flavonoids from sweet potato leaves (SPL) by response surface methodology. The optimal conditions for flavonoids extraction were 1:40 (g/ml) of solid–liquid ratio, 57°C of extraction temperature, 76 s of extraction time, and 72% (v/v) ethanol for 2 times, the highest extraction efficiency was 91.65 ± 3.37%. After purification, the flavonoids purity reached to 76.10 ± 3.11 (%, DW). The result of high‐performance liquid chromatography revealed 11 compounds including astragalin (473.8 ± 7.3 mg/g, DW), quercetrin (86.5 ± 0.7 mg/g, DW), 4,5‐chlorogenic acid (76.4 ± 0.5 mg/g, DW), isoquercitrin (62.4 ± 0.4 mg/g, DW), tiliroside (18.8 ± 0.3 mg/g, DW), quercetin (12.5 ± 0.2 mg/g, DW), 3,4,5‐chlorogenic acid (6.5 ± 0.2 mg/g, DW), caffeic acid (6.1 ± 0.2 mg/g, DW), kaempferol (6.0 ± 0.2 mg/g, DW), myricetrin (5.9 ± 0.1 mg/g, DW), and rhamnetin (4.3 ± 0.1 mg/g, DW) in sweet potato leaf flavonoids, which possessed good antioxidant activity compared to soy isoflavones, ginkgo biloba extract, and propolis flavone. The IC 50 value of sweet potato leaf flavonoids was 13.26 ± 0.09 μg/ml in ferric reducing antioxidant power and 5.41 ± 0.21 in 2, 2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) scavenging capacity, respectively. Practical applications China is the leading country of sweet potato production in the world, but sweet potato leaves (SPL) have been neglected except for a partial use as livestock feed in most parts of China, and detailed reports on the effective components in the leaves are scarce. Ultrasonic–microwave synergistic extraction is an efficient way to select flavonoids from SPL which has a potential to be extended in natural flavonoids industry.