Response Surface Optimization for Extraction of Flavonoids from Artemisia lactiflora Wall. ex DC. and Evaluation of Antioxidant Capacities in vitro

Meitian Xiao; Jing Ye; Yayan Huang; Xueqin Zhang

doi:10.14233/ajchem.2014.16962

Issue

Vol. 26 No. 9 (2014): Vol 26 Issue 9

Issue Published : April 28, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Response Surface Optimization for Extraction of Flavonoids from Artemisia lactiflora Wall. ex DC. and Evaluation of Antioxidant Capacities in vitro

https://doi.org/10.14233/ajchem.2014.16962

Meitian Xiao

Department of Chemical and Pharmaceutical Engineering, Huaqiao University, No. 668 Jimei Avenue, Jimei District, Xiamen 361021, Fujian P.R. China

Jing Ye

Department of Chemical and Pharmaceutical Engineering, Huaqiao University, No. 668 Jimei Avenue, Jimei District, Xiamen 361021, Fujian P.R. China

Yayan Huang

Department of Chemical and Pharmaceutical Engineering, Huaqiao University, No. 668 Jimei Avenue, Jimei District, Xiamen 361021, Fujian P.R. China

Xueqin Zhang

Department of Chemical and Pharmaceutical Engineering, Huaqiao University, No. 668 Jimei Avenue, Jimei District, Xiamen 361021, Fujian P.R. China

Corresponding Author(s) : Meitian Xiao

mtxiao@hqu.edu.cn

Asian Journal of Chemistry, Vol. 26 No. 9 (2014): Vol 26 Issue 9
Article Published : April 30, 2014

Abstract

Response surface methodology was used to optimize ultrasonic-assisted extraction of total flavonoids from Artemisia lactiflora Wall. ex DC. with a Box-Behnken design. The results indicated that the experimental yield of 6.396 ± 0.013 % was in good agreement with the value predicted by the model at the optimum extraction condition of ethanol concentration 53.5 % (v/v), liquid-to-solid ratio 22.95:1 (mL/g) and extraction time 23.2 min. The antioxidant activities of the purified extract were evaluated in vitro by 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulphonic acid) diammonium salt, ferric reducing antioxidant power and ferrous ion-chelating ability assays. In addition, nine flavonoids were isolated from A. lactiflora. for the first time. Among them, quercetin (compound 5) had the highest 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity with an IC₅₀ of 7.6 ± 0.3 μM, indicating an important role of 5 for the antioxidant activity of A. lactiflora. The results showed that the flavonoids in this plant can be used as a source of potential antioxidants.

Keywords

Artemisia lactiflora Ultrasonic-assisted extraction Response surface methodology Flavonoids Antioxidant activity

Xiao, M., Ye, J., Huang, Y., & Zhang, X. (2014). Response Surface Optimization for Extraction of Flavonoids from Artemisia lactiflora Wall. ex DC. and Evaluation of Antioxidant Capacities in vitro. Asian Journal of Chemistry, 26(9), 2802–2808. https://doi.org/10.14233/ajchem.2014.16962

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References

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References

Editorial Board of China Herbal, & State Administration of Traditional Chinese Medicine, China Herbal, Shanghai, Shanghai Scientific and Technical Press, China (2004).

Z. Feng, C.N. Liu and C.Y. Zuo, Chin. Tradit. Herbal Drugs, 12, 15 (1981) (in Chinese).

C.J. Xu, X.F. Sun and J.S. Yang, Acta Pharmacol. Sin., 21, 772 (1986) (in Chinese).

M.T. Xiao, J. Ye, B.B. Hong, K. Zan and P.F. Tu, Chinese Pharm. J., 46, 414 (2011) (in Chinese)

C. Borek, Environ. Health Perspect., 101, 151 (1993).

S.E. Lee, H.J. Hwang, J.S. Ha, H.S. Jeong and J.H. Kim, Life Sci., 73, 167 (2003); doi:10.1016/S0024-3205(03)00259-5.

W. Andlauer and P. Fürst, Cereal Foods World, 43, 356 (1998).

B. Halliwell and J.M.C. Gutteridge, Free Radicals in Biology and Medicine, Oxford University Press, Oxford, UK (2003).

E. Middleton Jr. and C. Kandaswami, Biochem. Pharmacol., 43, 1167 (1992); doi:10.1016/0006-2952(92)90489-6.

J. Terao, M. Piskula and Q. Yao, Arch. Biochem. Biophys., 308, 278 (1994); doi:10.1006/abbi.1994.1039.

C.A. Rice-Evans and L. Packer, Flavonoids in Health and Disease, Marcel Dekker Inc., New York (1998).

M.H. Siess, J. Leclerc, M.C. Canivenc-Lavier, P. Rat and M. Suschelet, Toxicol. Appl. Pharmacol., 130, 73 (1995); doi:10.1006/taap.1995.1010.

H.F. Zhang, X.H. Yang, L.D. Zhao and Y. Wang, Innov. Food Sci. Emerg. Technol., 10, 54 (2009); doi:10.1016/j.ifset.2008.09.007.

K. Hayat, S. Hussain, S. Abbas, U. Farooq, B.M. Ding, S.Q. Xia, C. Jia, X. Zhang and W. Xia, Sep. Purif. Technol., 70, 63 (2009); doi:10.1016/j.seppur.2009.08.012.

A.L. Oliveira, E.S. Kamimura and J.A. Rabi, Innov. Food Sci. Emerg. Technol., 10, 189 (2009); doi:10.1016/j.ifset.2008.11.002.

L. Wang and C.L. Weller, Trends Food Sci. Technol., 17, 300 (2006); doi:10.1016/j.tifs.2005.12.004.

W. Huang, A. Xue, H. Niu, Z. Jia and J.W. Wang, Food Chem., 114, 1147 (2009); doi:10.1016/j.foodchem.2008.10.079.

C.L. Ye and C.J. Jiang, Carbohydr. Polym., 84, 495 (2011); doi:10.1016/j.carbpol.2010.12.014.

G.E.P. Box and D.W. Behnken, Technometrics, 2, 455 (1960); doi:10.1080/00401706.1960.10489912.

S.L.C. Ferreira, R.E. Bruns, H.S. Ferreira, G.D. Matos, J.M. David, G.C. Brandão, E.G.P. da Silva, L.A. Portugal, P.S. dos Reis, A.S. Souza and W.N.L. dos Santos, Anal. Chim. Acta, 597, 179 (2007); doi:10.1016/j.aca.2007.07.011.

M. Blasa, M. Candiracci, A. Accorsi, P.M. Piacentini, M.C. Albertini and E. Piatti, Food Chem., 97, 217 (2006); doi:10.1016/j.foodchem.2005.03.039.

W. Brand-Williams, M.E. Cuvelier and C. Berset, LWT-Food Sci. Technol., 28, 25 (1995); doi:10.1016/S0023-6438(95)80008-5.

N. Gursoy, C. Sarikurkcu, M. Cengiz and M.H. Solak, Food Chem. Toxicol., 47, 2381 (2009); doi:10.1016/j.fct.2009.06.032.

B. Suárez, Á.L. Álvarez, Y.D. García, G. Barrio, A.P. Lobo and F. Parra, Food Chem., 120, 339 (2010); doi:10.1016/j.foodchem.2009.09.073.

N. Singh and P.S. Rajini, Food Chem., 85, 611 (2004); doi:10.1016/j.foodchem.2003.07.003.

G.L. Atkinson and A.N. Donev, Optimum Experimental Design, Clarendon Press, Oxford, UK (1992).

M. Omwamba and Q.H. Hu, Eur. Food Res. Technol., 229, 907 (2009); doi:10.1007/s00217-009-1128-7.

K. Dastmalchi, H.J. Damien Dorman, P.P. Oinonen, Y. Darwis, I. Laakso and R. Hiltunen, LWT-Food Sci. Technol., 41, 391 (2008); doi:10.1016/j.lwt.2007.03.007.

I.F. Benzie and J.J. Strain, J. Analytical Biochemistry, 239, 70 (1996); doi:10.1006/abio.1996.0292.

M. Viuda-Martos, Y.R. Navajas, E.S. Zapata, J. Fernández-López and J.A. Pérez-Álvarez, Flavour Fragrance J., 25, 13 (2010); doi:10.1002/ffj.1951.

S. Bounatirou, S. Smiti, M.G. Miguel, L. Faleiro, M.N. Rejeb, M. Neffati, M. Costa, A. Figueiredo, J. Barroso and L. Pedro, Food Chem., 105, 146 (2007); doi:10.1016/j.foodchem.2007.03.059.

K.E. Heim, A.R. Tagliaferro and D.J. Bobilya, J. Nutr. Biochem., 13, 572 (2002); doi:10.1016/S0955-2863(02)00208-5.

Issue

Vol. 26 No. 9 (2014): Vol 26 Issue 9

Response Surface Optimization for Extraction of Flavonoids from Artemisia lactiflora Wall. ex DC. and Evaluation of Antioxidant Capacities in vitro

Corresponding Author(s) : Meitian Xiao

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