Optimization and Antioxidant Activity of Flavonoid Extraction from Peanut Shell Assisted by Ball Milling

LV Dongcan; HOU Jingxia; JIANG Guangce; LI Yanxin; LI Chengpeng; WANG Zhimin

doi:10.13386/j.issn1002-0306.2021070235

Volume 43 Issue 8

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(8): 212-218. > DOI: 10.13386/j.issn1002-0306.2021070235

LV Dongcan, HOU Jingxia, JIANG Guangce, et al. Optimization and Antioxidant Activity of Flavonoid Extraction from Peanut Shell Assisted by Ball Milling[J]. Science and Technology of Food Industry, 2022, 43(8): 212−218. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070235.

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Optimization and Antioxidant Activity of Flavonoid Extraction from Peanut Shell Assisted by Ball Milling

1.
College of Sciences, Henan Agricultural University, Zhengzhou 450002, China
2.
Shangqiu Hospital of TCM, Shangqiu 476000, China

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Received Date: July 19, 2021
Available Online: February 17, 2022

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Abstract

Abstract

Flavonoids in peanut hull were extracted by the ball milling method. The effects of solid-liquid ratio, ball milling time, and ethanol volume fraction on the extraction yield of flavonoids were investigated by single factor experiments. The Box-Behnken response surface methodology was used to optimize the extraction process, and the scavenging rate of superoxide free radical was also studied. The results showed that the optimal extraction conditions were as follows: Solid-liquid ratio of 1:25 g/mL, ball milling time of 60 min, and ethanol concentration of 60%, and the extraction yield of flavonoids could reach (32.1±0.13) mg/g. The scavenging capacity of superoxide free radicals was 53.53% when the concentration of flavonoids was 0.012 mmol/L. This work proved that ball milling was an effective extraction method and would provide the theoretical data support for further research.
- peanut hull,
- ball milling,
- flavonoids extraction,
- process optimization,
- antioxidant activity

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