Phytochemical Characterization of Pueraria tuberosa Root Extracts Using Microwave and Ultrasound-Assisted Extraction by LC-QTOF-MS

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2025-03-26 DOI:10.1007/s12161-025-02784-0

Poonam Patil, Pradyuman Kumar

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Abstract

The increasing global demand for natural drugs, especially traditional medicines, has driven interest in plants like Kudzu (Pueraria tuberosa), renowned for its anti-inflammatory, antioxidant, antidiabetic, and anti-cancer properties. This study investigates the extraction and characterization of phytochemicals from Kudzu root, which is traditionally used in Ayurvedic and Chinese medicine. Extraction techniques, including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and a combined approach (MAE + UAE), were optimized to enhance the yield of isoflavones and other phytochemicals. The high TPC (49.88 ± 0.22 mg GAE/g) and TFC (36.36 ± 0.54 mg QE/g) values are observed in the optimized sample (MAE + UAE) under extraction conditions of 100 W microwave power for 6 min with 400 W ultrasonic power for 40 min at 50 ℃. The combined MAE + UAE treatment significantly improved antioxidant activity, exhibiting the highest DPPH (76.44 ± 0.86%) and ABTS (90.76 ± 0.59%) scavenging rates with IC₅₀ value of 392.00 ± 0.39 μg/ml and 263.98 ± 0.53 μg/ml, as well as the higher FRAP value (22.77 ± 0.66 mg AAE/g). Phytochemical analysis through LC-QTOF-MS identified around 60 phytochemicals, including 10 glycosylated flavonoids, 24 isoflavonoids, five flavones and flavanols, five phenolic acids, some polyphenols, and other compounds. This study highlights the efficacy of the combined MAE + UAE method in enhancing phytochemical extraction. Furthermore, the extracts demonstrated improved functional and antioxidant activities, making them valuable for applications in functional foods and nutraceutical formulations.

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微波和超声辅助提取- LC-QTOF-MS对葛根提取物的植物化学特性研究

全球对天然药物，尤其是传统药物的需求不断增长，这也推动了人们对葛根（葛根）等植物的兴趣，葛根以其抗炎、抗氧化、抗糖尿病和抗癌特性而闻名。本研究研究了传统阿育吠陀和中药中常用的葛根植物化学物质的提取和表征。对微波辅助提取（MAE）、超声辅助提取（UAE）和微波辅助提取（MAE + UAE）三种提取工艺进行了优化，以提高异黄酮和其他植物化学物质的得率。在微波功率为100 W，超声功率为400 W， 50℃条件下，微波功率为6 min，超声功率为40 min，优化后的MAE + UAE样品的TPC值（49.88±0.22 mg GAE/g）和TFC值（36.36±0.54 mg QE/g）较高。MAE + UAE联合处理显著提高了抗氧化活性，DPPH（76.44±0.86%）和ABTS（90.76±0.59%）清除率最高，IC50值分别为392.00±0.39 μg/ml和263.98±0.53 μg/ml， FRAP值较高（22.77±0.66 mg AAE/g）。通过LC-QTOF-MS分析，共鉴定出60多种植物化学物质，包括10种糖基化黄酮类化合物、24种异黄酮类化合物、5种黄酮类化合物和黄烷醇类化合物、5种酚酸类化合物、部分多酚类化合物等。本研究强调了MAE + UAE联合方法在提高植物化学成分提取方面的作用。此外，这些提取物还显示出更好的功能和抗氧化活性，使其在功能食品和营养保健品配方中的应用具有价值。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.