Optimization of Extraction Total Flavonoids From Mume Flos and Assessment of Antioxidant Activity In Vivo and In Vitro

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Bo Zhan, Xiaohua Fang, Kexin Xiao, Hongyu Li, Fan Wang, Yajun Shi, Yanyan Jia
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引用次数: 0

Abstract

Flavonoids are the principal bioactive constituents of Mume Flos. This study investigated the TFEMF (total flavonoid extract of Mume Flos) using different extraction methods. The ultrasonic-assisted extraction for total flavonoids from Mume Flos was optimized using single-factor and response surface methodology (RSM), leading to the identification of the optimal flavonoid extraction parameters. The optimal conditions were identified as 570 W ultrasound power, 70 min extraction duration, 41% ethanol concentration, 71°C extraction temperature, and a 59:1 mL/g solid-to-liquid ratio. UPLC-Q-TOF/MS was used to identify and analyze the main bioactive compounds and clarify its chemical composition. Furthermore, the meticulous investigation focused on the relationship between total flavonoids and their in vitro antioxidant activity. Results from antioxidant assays and animal experiments highlighted the significant antioxidant activity of TFEMF, justifying further investigation into its potential as a medicinal agent or functional food.

Abstract Image

乌梅花总黄酮提取工艺优化及体内外抗氧化活性评价
黄酮类化合物是梅花的主要生物活性成分。本研究采用不同的提取方法对梅叶总黄酮提取物进行了研究。采用单因素响应面法(RSM)对超声波辅助提取木梅总黄酮的工艺条件进行了优化,确定了最佳提取工艺参数。最佳提取条件为超声功率570 W,提取时间70 min,乙醇浓度41%,提取温度71℃,料液比59:1 mL/g。采用UPLC-Q-TOF/MS对其主要生物活性成分进行鉴定和分析,明确其化学成分。此外,还对总黄酮与其体外抗氧化活性之间的关系进行了细致的研究。抗氧化实验和动物实验的结果强调了TFEMF显著的抗氧化活性,证明了进一步研究其作为药物或功能食品的潜力。
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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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