Optimized green extraction of flavonoids from Lycium barbarum leaves using betaine-ethylene glycol NADES: Mechanisms, identification, and bioactivity

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-09-15 Epub Date: 2026-06-22 DOI:10.1016/j.foodchem.2026.150149

Ya-Jie Yuan, Zhen Liu, Yu-Ru Wang, Xin-Yue Zhang, Qian Ma, Cen Xiang, Jun-Wei Yu, Yu-Ou Teng

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Abstract

The study employed a natural deep eutectic solvent (NADES) to extract flavonoids from Lycium barbarum leaves (LBL) in order to overcome the limitations of conventional solvents. Betaine-ethylene glycol (NADES-11) was identified as the optimal solvent and following process optimisation, the TFC reached 123.94 ± 1.04 mg RE/g (1.92-fold higher than 70% ethanol). FT-IR, SEM and intermolecular interaction calculations revealed that the stable hydrogen-bond network within NADES-11 confers it with high extraction efficiency. The purified extract (PLLF) was identified as containing 21 flavonoid and phenolic compounds, which exhibit potent antioxidant and anti-aging activities through multi-component synergistic effects. NADES-11 maintained a relative extraction rate of over 90% after three cycles, demonstrating excellent environmental sustainability and economic viability. The study provides a sustainable strategy for LBL flavonoid valorization, supporting the potential applications as natural antioxidants and anti-aging agents for functional foods, cosmetics, and pharmaceuticals.

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甜菜碱-乙二醇NADES优化枸杞叶黄酮类化合物的绿色提取：机理、鉴定及生物活性。

采用天然深共晶溶剂（NADES）提取枸杞叶中的黄酮类化合物，克服了传统溶剂的局限性。确定甜菜碱-乙二醇（NADES-11）为最佳溶剂，经工艺优化，TFC达到123.94±1.04 mg RE/g，比70%乙醇高1.92倍。傅里叶变换红外光谱（FT-IR）、扫描电镜（SEM）和分子间相互作用计算表明，NADES-11具有稳定的氢键网络，具有较高的萃取效率。纯化后的提取物（PLLF）含有21种类黄酮和酚类化合物，通过多组分协同作用具有较强的抗氧化和抗衰老活性。经过3次循环后，NADES-11的相对提取率保持在90%以上，具有良好的环境可持续性和经济可行性。该研究为LBL类黄酮增值提供了可持续的策略，支持了LBL类黄酮作为天然抗氧化剂和抗衰老剂在功能食品、化妆品和药物中的潜在应用。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.

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