Optimization of Extraction Process of Flavonoids and Polyphenols from <i>Perilla frutescens</i> (L.) Britt Leaves and Comparison of Antioxidant Activities of Different Varieties

MA Jiajie; ZHAO Duanduan; QUAN Shihang; HUAN Qitong; HAO Shuai; LI Kun; PIAO Chunxiang; LI Guanhao; LI Hongmei; MU Baide

doi:10.13386/j.issn1002-0306.2022080165

Volume 44 Issue 12

Jun. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(12): 344-352. > DOI: 10.13386/j.issn1002-0306.2022080165

MA Jiajie, ZHAO Duanduan, QUAN Shihang, et al. Optimization of Extraction Process of Flavonoids and Polyphenols from Perilla frutescens (L.) Britt Leaves and Comparison of Antioxidant Activities of Different Varieties[J]. Science and Technology of Food Industry, 2023, 44(12): 344−352. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080165.

Citation:

PDF (1509 KB)

Optimization of Extraction Process of Flavonoids and Polyphenols from Perilla frutescens (L.) Britt Leaves and Comparison of Antioxidant Activities of Different Varieties

College of Agriculture, Yanbian University, Yanji 133002, China

More Information

Received Date: August 17, 2022
Available Online: April 16, 2023

Graphical Abstract

Abstract

Abstract

Perilla frutescens (L.) Britt. is one of the edible and medicinal plants. The purpose of this study was to compare the flavonoids and polyphenols extracted from different varieties of P. frutescens leaves ('Korean green PF1', 'Chinese PF2', 'Korean purple PF3', 'Korean bicolor PF4', 'Chinese bicolor PF5'), and to explore their antioxidant activities in vitro. Optimization of extraction process of flavonoids and polyphenols from P. frutescens leaves was studied by single factor tests and orthogonal test. The results showed that the optimum parameters were ethanol concentration 75%, solid-liquid ratio 1:80 g/mL, extraction time 2 h, extraction temperature 70 ℃. Under these conditions, the extraction amount of flavonoids and polyphenols was the highest, which were (16.82±0.60) mg/g and (80.42±2.66) mg/g, respectively. Among different varieties of P. frutescens leaves, PF3 had the highest content of polyphenols (17.77±0.29) mg/g, PF5 had the highest content of flavonoids (80.42±2.66) mg/g. The results of antioxidant activity showed that the leaves of different varieties of P. frutescens had good antioxidant activity. Among them, the ABTS⁺ free radical scavenging rate (IC₅₀ 150.31±2.46 μg/mL), DPPH free radical scavenging ability (IC₅₀ 88.04±3.61 μg/mL) and total reducing power of PF5 were the strongest (P<0.05). Correlation analysis showed that polyphenol extraction amount was significantly correlated with ABTS⁺ free radical scavenging rate and total reducing power (P<0.05), flavonoids extraction amount was significantly correlated with DPPH free radical scavenging rate and ABTS⁺ free radical scavenging rate (P<0.05), and was extremely significant with total reducing power (P<0.01). This study would provide a theoretical basis for the development and utilization of different varieties of P. frutescens leaf resources.
- Perilla frutescens (L.) Britt. leaves,
- different varieties,
- polyphenols,
- flavonoids,
- extraction process,
- antioxidant activity

FullText(HTML)

References (27)

References

[1]	孙子文. 紫苏叶有效成分的提取及生物活性研究[D]. 太原: 中北大学, 2014 SUN Z W. Study on extraction technology and bioactivities of effective components from Perilla leaves[D]. Taiyuan: North University of China, 2014.
[2]	张运晖, 赵瑛, 欧巧明. 紫苏籽化学成分及生物活性研究进展[J]. 甘肃农业科技,2020(9):63−71. [ZHANG Y H, ZHAO Y, OU Q M. Research progress on chemical constituents and biological activities of Fructus Perillae[J]. Gansu Academy of Agricultural Sciences,2020(9):63−71. ZHANG Y H, ZHAO Y, OU Q M. Research progress on chemical constituents and biological activities of fructus Perillae[J]. Gansu Academy of Agricultural Sciences, 2020(09): 63-71.
[3]	何育佩, 郝二伟, 谢金玲, 等. 紫苏药理作用及其化学物质基础研究进展[J]. 中草药,2018,49(16):3957−3968. [HE Y P, HAO E W, XIE J L, et al. Research process on pharmacological effect and substance basis of Perilla frutescens[J]. Chinese Herbal Medicines,2018,49(16):3957−3968. HE Y P, HAO E W, XIE J L, et al. Research process on pharmacological effect and substance basis of Perilla frutescens[J]. Chinese Herbal Medicines, 2018, 49(16): 3957-3968.
[4]	王海霞, 冯雪影, 张培源. 紫苏叶饮片与其免煎颗粒治疗风寒感冒初起的临床效果对比分析[J]. 中国现代医生,2019,57(9):128−130. [WANG H X, FENG X Y, ZHANG P Y. Comparison of the clinical effects of Perilla leaf decoction and its free fried granules in treating common cold due to wind-cold[J]. Modern Chinese Doctor,2019,57(9):128−130. WANG H X, FENG X Y, ZHANG P Y. Comparison of the clinical effects of Perilla leaf decoction and its free fried granules in treating common cold due to wind-cold[J]. Modern Chinese Doctor, 2019, 57(09): 128-130.
[5]	张运晖, 赵瑛, 欧巧明. 紫苏叶化学成分及生物活性研究进展[J]. 甘肃农业科技,2020(12):69−76. [ZHANG Y H, ZHAO Y, OU Q M. Research progress on chemical constituents and biological activities of Folium Perillae[J]. Gansu Academy of Agricultural Sciences,2020(12):69−76. ZHANG Y H, ZHAO Y, OU Q M. Research progress on chemical constituents and biological activities of folium Perillae[J]. Gansu Academy of Agricultural Sciences, 2020(12): 69-76.
[6]	刘芳洁. 紫苏不同部位乙醇提取物对苹果树腐烂病的影响及机制[J]. 江苏农业科学,2018,46(17):97−101. [LIU F J. Effect and mechanism of ethanol extracts from different parts of Perillafrutescens on apple tree canker[J]. Jiangsu Agricultural Sciences,2018,46(17):97−101. LIU F J. Effect and mechanism of ethanol extracts from different parts of Perilla frutescens on apple tree canker[J]. Jiangsu Agricultural Sciences, 2018, 46(17): 97-101.
[7]	孙广平, 袁丽, 方晓琳, 等. 紫苏叶多糖对糖尿病模型小鼠胰腺组织氧化应激及信号通路的影响[J]. 中国药房,2020,31(15):1874−1879. [SUN G P, YUAN L, FANG X L, et al. Effects of Purple frutescens leaves polysaccharides on oxidative stress and PI3K/AKT/GLUT4 signaling pathway of pancreatic tissues in diabetes mellitus model[J]. China Pharmacy,2020,31(15):1874−1879. doi: 10.6039/j.issn.1001-0408.2020.15.14 SUN G P, YUAN L, FANG X L, et al. Effects of Purple frutescens Leaves polysaccharides on oxidative stress and PI3K/AKT/GLUT4 signaling pathway of pancreatic tissues in diabetes mellitus model[J]. China Pharmacy, 2020, 31(15): 1874-1879. doi: 10.6039/j.issn.1001-0408.2020.15.14
[8]	王月, 赵彦巧, 李建颖. 超声辅助提取紫苏叶花色苷及其抗氧化活性研究[J]. 食品研究与开发,2022,43(4):128−135. [WANG Y, ZHAO Y Q, LI J Y. Ultrasonic-Assisted extraction of anthocyanins from Perilla leaves and antioxidant activity analysis[J]. Food Research and Development,2022,43(4):128−135. WANG Y, ZHAO Y Q, LI J Y. Ultrasonic-Assisted extraction of anthocyanins from Perilla Leaves and antioxidant activity analysis[J]. Food Research and Development, 2022, 43(04): 128-135.
[9]	廖霞, 吴振, 杨勇, 等. 乌天麻不同溶剂提取物的多酚、黄酮含量及其抗氧化能力评价[J]. 食品与发酵工业,2022,48(5):157−164. [LIAO X, WU Z, YANG Y, et al. The differentiation of total polyphenols and total flavonoids contents in Gastrodia elata Bl. f. glauca S. Chow extracts using different solvents and their antioxidant capacities[J]. Food and Fermentation Industries,2022,48(5):157−164. LIAO X, WU Z, YANG Y, et al. The differentiation of total polyphenols and total flavonoids contents in Gastrodia elata Bl. f. glauca S. Chow extracts using different solvents and their antioxidant capacities[J]. Food and Fermentation Industries, 2022, 48(05): 157-164.
[10]	康超, 刘凤听, 刘云芬, 等. 不同品种芒果核多酚和黄酮含量及抗氧化活性评价[J]. 食品工业科技,2021,42(20):100−105. [KANG C, LIU F T, LIU Y F, et al. Contents of polyphenols and flavonoids and its antioxidant activity evalution in different kinds of mango kernel seeds[J]. Science and Technology of Food Industry,2021,42(20):100−105. KANG C, LIU F T, LIU Y F, et al. Contents of polyphenols and flavonoids and its antioxidant activity evalution in different kinds of mango kernel seeds[J]. Science and Technology of Food Industry, 2021, 42(20): 100-105.
[11]	白静, 王会. 洋葱中黄酮类化合物的提取方法研究[J]. 食品安全质量检测学报, 2019, 10(4): 945-948 BAI J, WANG H. Study on extraction methods of flavonoids from onion[J]. Journal of Food Safety & Quality, 2019, 10(4): 945-948
[12]	郑清, 陈宝印, 杨磊, 等. 响应面法优化同步提取黑蒜中多酚与黄酮的工艺及抗氧化活性的测定[J]. 中国调味品,2021,46(5):69−76. [ZHENG Q, CHEN B Y, YANG L, et al. Optimization of simultaneous extraction of polyphenols and flavonoids from black garlic by response surface methodology and determination of antioxidant activity[J]. China Condiment,2021,46(5):69−76. ZHENG Q, CHEN B Y, YANG L, et al. Optimization of simultaneous extraction of polyphenols and flavonoids from black garlic by response surface methodology and determination of antioxidant activity[J]. China Condiment, 2021, 46(05): 69-76.
[13]	钟秋平, 林美芳. 黄皮果中黄酮含量的测定及其黄酮种类的鉴别[J]. 食品科学,2007(8):411−413. [ZHONG Q P, LIN M F. Determination of contents of flavones and identification of flavones species in fructus clausenae lanii[J]. Food Science,2007(8):411−413. ZHONG Q P, LIN M F. Determination of contents of flavones and identification of flavones species in fructus clausenae lanii[J]. Food Science, 2007(08): 411-413.
[14]	韩云凤, 唐茜, 石懿, 等. 基于熵权法-层次分析法结合响应面法优化养阴润目颗粒的提取工艺[J]. 中国现代应用药学,2022,39(7):896−903. [HAN Y F, TANG Q, SHI Y, et al. Optimization of extraction process for Yangyin Runmu granules by Box-Behnken design based on entropy weight method-analytic hierarchy process method[J]. Chinese Journal of Modern Applied Pharmacy,2022,39(7):896−903. HAN Y F, TANG Q, SHI Y, et al. Optimization of Extraction process for Yangyin Runmu Granules by Box-Behnken design based on entropy weight method-analytic hierarchy process method[J]. Chinese Journal of Modern Applied Pharmacy, 2022, 39(07): 896-903.
[15]	MENG L H, LOZANO Y, GAYDOU E, et al. Antioxidant activities of polyphenols extracted from Perilla frutescens varieties[J]. Molecules,2008,31;14(1):133−140.
[16]	曾思漫, 崔珏. 银杏叶黄酮的闪式提取工艺优化及抗氧化活性分析[J]. 农产品加工,2021(17):36−38, 42. [ZENG S M, CUI Y. Optimization of flash extraction and antioxidant activities analysis of flavonoids fromGinkgo biloba leaves[J]. The processing of agricultural products,2021(17):36−38, 42. ZENG S M, CUI Y. Optimization of flash extraction and antioxidant activities analysis of flavonoids from Ginkgo biloba Leaves[J]. The processing of agricultural products, 2021(17): 36-38+42.
[17]	裴斐, 陶虹伶, 蔡丽娟, 等. 响应面试验优化辣木叶多酚超声辅助提取工艺及其抗氧化活性[J]. 食品科学,2016,37(20):24−30. [PEI F, TAO H L, CAI L J, et al. optimization of polyphenols fromMoringa oleifera Lam. leaves by ultrasound-assisted extraction using response surface methodology and their antioxidant activities[J]. Food Science,2016,37(20):24−30. PEI F, TAO H L, CAI L J, et al. optimization of polyphenols from Moringa oleifera Lam. leaves by Ultrasound-assisted extraction using response surface methodology and their antioxidant activities[J]. Food Science, 2016, 37 (20): 24-30.
[18]	孙威, 陈轩. 葛根重组米的蒸煮特性和黄酮提取研究[J]. 粮食与油脂,2022,35(7):57−62. [SUN W, CHEN X. Study on cooking characteristics and flavonoids extraction of Radix Puerariae reconstituted rice[J]. Cereals & Oils,2022,35(7):57−62. SUN W, CHEN X. Study on cooking characteristics and flavonoids extraction of Radix Puerariae reconstituted rice [J]. Cereals & Oils, 2022, 35 (07): 57-62.
[19]	王方杰. 胡柚黄酮和益生菌发酵胡柚汁的降脂及调节肠道菌群作用研究[D]. 宁波: 宁波大学, 2020 [WANG F J. The regulation effect of flavonoids from Huyou and probioticfermented Huyou juice on lipid-lowering and intestinal microbiota[D]. Ningbo: Ningbo University, 2020.
[20]	桂利利, 吴正坤, 余惠凡, 等. 黄药叶黄酮提取工艺优化及其抗氧化活性研究[J]. 食品研究与开发,2021,42(19):100−108. [GUI L L, WU Z K, SHE H F, et al. Optimization of extraction and antioxidant activity of total flavonoids fromPremna cavaleriei Levl. leaves[J]. Food Research and Development,2021,42(19):100−108. GUI L L, WU Z K, SHE H F, et al. Optimization of extraction and antioxidant activity of total flavonoids from premna cavaleriei levl. leaves[J]. Food Research and Development, 2021, 42(19): 100-108
[21]	张锦华, 徐蔓, 白宝清, 等. 响应面法优化提取无花果干果中多酚和总黄酮物质及其抗氧化活性[J]. 食品工业科技,2018,39(16):183−190,212. [ZHANG J H, XU M, BAI B Q, et al. Optimization of extraction of polyphenols and total flavonoids from dried figs by response surface methodology and antioxidant activity analysis[J]. Science and Technology of Food Industry,2018,39(16):183−190,212. ZHANG J H, XU M, BAI B Q, et al. Optimization of extraction of polyphenols and total flavonoids from dried figs by response surface methodology and antioxidant activity analysis[J]. Science and Technology of Food Industry, 2018, 39(16): 183-190+212.
[22]	杨静, 李博, 张延妮. 拐枣多糖的反复冻融回流工艺优化及抗氧化活性研究[J]. 食品工业科技,2022,43(19):273−279. [YANG J, LI B, ZHANG Q Q. Optimization of repeated freezing-thawing reflux for extraction of polysaccharide from Hovenia dulcis and its antioxidant activity[J]. Science and Technology of Food Industry,2022,43(19):273−279. YANG J, LI B, ZHANG Q Q. Optimization of repeated Freezing-Thawing reflux for extraction of polysaccharide from hovenia dulcis and its antioxidant activity[J]. Science and Technology of Food Industry, 2022, 43(19): 273-279.
[23]	李锐, 李皎皎, 张聪聪, 等. 不同地区的紫苏种子中总黄酮的提取方法及其含量研究[J]. 激光生物学报,2021,30(1):91−96. [LI R, LI J J, ZHANG Q Q, et al. A study on extraction method and content of total flavonoids in Perilla frutescens seeds from different reqions[J]. Acta Laser Biology Sinica,2021,30(1):91−96. LI R, LI J J, ZHANG Q Q, et al. A study on extraction method and content of total flavonoids in Perilla frutescens seeds from different reqions[J]. Acta Laser Biology Sinica, 2021, 30(01): 91-96.
[24]	CHEN F L, LIU S S, ZHAO Z Y, et al. Ultrasound pre-treatment combined with microwave-assisted hydrodistillation of essential oils from Perilla frutescens (L.) Britt. leaves and its chemical composition and biological activity[J]. Industrial Crops and Products,2020,143:111908. doi: 10.1016/j.indcrop.2019.111908
[25]	陈惠卿, 陈惠婷, 张颖, 等. 乙醇法制备葛花醇提物的工艺优化及其抗氧化活性[J]. 福建轻纺,2021(10):2−8,11. [CHEN H Q, CHEN H T, ZHANG Y, et al. Optimization of the process and its antioxidant activity in the preparation of kudzu alcohol extract by ethanol method[J]. The Light & Textile Industries of Fujian,2021(10):2−8,11. CHEN H Q, CHEN H T, ZHANG Y, et al. Optimization of the process and its antioxidant activity in the preparation of kudzu alcohol extract by ethanol method[J]. The Light & Textile Industries of Fujian, 2021(10): 2-8+11.
[26]	张娜娜, 刘建林, 郭欣欣, 等. 不同品种马铃薯花色苷提取物的种类鉴定及其抗氧化作用[J]. 食品科技,2022,47(2):232−238. [ZHANG N N, LIU J L, GUO X X, et al. ldentification of anthocyanins extract from a variety of potato and their antioxidant activities[J]. Food Science and Technology,2022,47(2):232−238. ZHANG N N, LIU J L, GUO X X, et al. ldentification of anthocyanins extract from a variety of potato and their antioxidant activities[J]. Food Science and Technology, 2022, 47(02): 232-238.
[27]	陈金祥, 杨静, 刘淑珍, 等. 多种植物总酚含量和抗氧化能力的测定和比较分析[J]. 山西大学学报(自然科学版),2020,43(1):150−157. [CHEN J X, YANG J, LIU S Z, et al. Determination and comparison of total phenolic content and antioxidant capacity of various plant materials[J]. Journal of Shanxi University(Natural Science Edition),2020,43(1):150−157. CHEN J X, YANG J, LIU S Z, et al. Determination and Comparison of Total Phenolic Content and Antioxidant Capacity of Various Plant Materials[J]. Journal of Shanxi University(Natural Science Edition), 2020, 43(01): 150-157

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	张惠琪，陈晓，金雪玲，黎晶晶，袁娟丽，高金燕，陈红兵，武涌. 发芽粟米活性肽减轻铜诱导秀丽隐杆线虫氧化损伤及其分子机制. 食品工业科技. 2025(01): 384-393 . 本站查看
2.	陈思羽，李晓，杜文珍，耿月华，刘刚，谢宁. 丝状真菌Podospora anserina中光敏色素基因的鉴定及功能分析. 微生物学报. 2024(02): 443-460 .
3.	刘鸿基，曾琛悦，曾霞，黄钰婷，谢炜城，罗丹琪，马鸿雁，汤丹. 甜茶木姜叶柯及其主要活性成分三叶苷药理作用研究进展. 广东药科大学学报. 2024(03): 129-135 .
4.	赖玉萍，陈颖仪，魏婉娉，安苗青，邹泽斌，杜冰，黎攀. 美藤果叶醇提物对延缓秀丽隐杆线虫衰老的影响. 食品工业科技. 2023(21): 402-411 . 本站查看
5.	张余威，赵文俊，李伟杰，杜冰，黎攀. 灭活芽孢杆菌DU-106对秀丽隐杆线虫的抗衰老作用. 食品科学. 2023(23): 134-141 .