Response Surface Optimized Ultrasonic Assisted Extraction of Total Flavonoids from QingLi Cao and Antioxidant Activities

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RESEARCH ARTICLE

Response Surface Optimized Ultrasonic Assisted Extraction of Total Flavonoids from QingLi Cao and Antioxidant Activities

The Open Biotechnology Journal 14 Sep 2015 RESEARCH ARTICLE DOI: 10.2174/1874070701509010134

Abstract

An ultrasound-assisted extraction technique was used to extract the total flavonoids from QingLi Cao. The optimal conditions were ethanol concentration 59.20%, liquid-to-solid ratio 31.15 mL/g, extraction time 57.42 min and extraction temperature 58.57°C, which were determined using response surface methodology. The antioxidant activities including reducing power, ABTS+, DPPH, superoxide anion and hydroxyl radical were evaluated, which suggested significant antioxidant activities.

Keywords: Antioxidant, flavonoids, Qing Li Cao, response surface methodology, Ultrasound-assisted extraction.