Optimization of Extraction and Antioxidant Activities of Triterpenic Acids from Blacked Jujube by Response Surface Methodology

FU Yaling; YAO Junxiu; ZHANG Rentang

doi:10.13386/j.issn1002-0306.2020080218

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 176-183. > DOI: 10.13386/j.issn1002-0306.2020080218

FU Yaling, YAO Junxiu, ZHANG Rentang. Optimization of Extraction and Antioxidant Activities of Triterpenic Acids from Blacked Jujube by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(12): 176−183. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080218.

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Optimization of Extraction and Antioxidant Activities of Triterpenic Acids from Blacked Jujube by Response Surface Methodology

FU Yaling^{1, 2,},
YAO Junxiu³,
ZHANG Rentang^{1, 2, ,}

1.
College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
2.
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Taian 271018, China
3.
Shandong Academy of Forestry Science/Key Laboratory for Genetics and Breeding in Forest Trees of Shandong Province, Jinan 250014, China

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Received Date: August 23, 2020
Available Online: March 30, 2021

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Abstract

Abstract

Objective: Blacked jujube was used as raw materials to study the extraction conditions and antioxidant activity of triterpenic acids. Methods: The ultrasonic extraction process of triterpenic acids from blacked jujube was optimized by single factor and Box-Behnken response surface experiments. The antioxidant activity of before and after purification of triterpenic acids were evaluated by determining the scavenging capacity of DPPH and ABTS⁺ free radicals and total reducing power. Results: The optimum extraction parameters were as follows: 50% ethanol concentration, liquid-solid ratio 23:1 mL/g, ultrasonic time 30 min, ultrasonic power 300 W. Under these conditions, the yield of triterpenoid acids was 1.313±0.01 mg/g. The half inhibitory concentration (IC₅₀) for scavenging of DPPH· and ABTS⁺· of crude and purified triterpenoid acids from blacked jujube were 0.571, 0.053, 0.186 and 0.059 mg/mL, respectively. The total reducing power showed a certain dose effect relationship with the sample concentration. Conclusions: The process was simple, reasonable and feasible. The triterpenic acids of blacked jujube would have a good antioxidant activity.
- blacked jujube,
- triterpenic acids,
- extraction process,
- response surface methodology,
- antioxidant activity

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References

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