Food and Fermentation Industries >

2020 , Vol. 46 >Issue 4: 187 - 196

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022291

Optimization of microwave-assisted extraction polyphenols from Platycodon grandiflorum roots and study of its antioxidant properties

  • XU Ruiru ,
  • ZHANG Xiuling ,
  • LI Chen ,
  • ZHAO Hengtian ,
  • XIAO Manyu
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  • 1(College of Food Science, Northeast Agricultural University, Harbin 150030, China);
    2(Northeast Institute of Geography and Agroecology Chinese Academy of Sciences, Harbin 150080, China)

Received date: 2019-09-17

  Online published: 2020-04-07

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Abstract

The optimal process conditions for microwave extraction of polyphenols were determined by using Platycodon grandiflorum roots as raw materials, and compared with the traditional water extraction method. Comparison of polyphenol content and antioxidant capacity of extracts from Platycodon grandiflorum, combined with the results of color difference and scanning electron microscopy, it is concluded that the microwave-extracted samples were more advantageous under the same conditions. The two extracts were characterized by infrared spectroscopy. The optimal for microwave extraction of polyphenols from Platycodon grandiflorum roots were as follows: microwave power 210 W, ratio of material to liquid 1∶30(g∶mL), microwave time 60 s, ethanol concentration 50% and extract two times. Under these conditions, the extraction rate of polyphenols in the Platycodon grandiflorum roots reached 6.49 mg/g. In addition, VC was used as a control to determine the antioxidant activity of the polyphenols from Platycodon grandiflorum roots. The results showed that the microwave extraction of polyphenols from Platycodon grandiflorum roots was more effective than traditional water in removing O-2·, ·OH, DPPH· and ABTS+· free radicals. IC50 values of polyphenols from Platycodon grandiflorum roots were 5.303, 0.001, 0.136, 0.002 μg/mL, respectively. It indicated that polyphenols from Platycodon grandiflorum roots had strong antioxidant activity and could be used as a source of natural antioxidants.

Key words： Platycodon grandiflorum; microwave extraction; polyphenol; radical scavenging; antioxidant activity

Cite this article

XU Ruiru , ZHANG Xiuling , LI Chen , ZHAO Hengtian , XIAO Manyu . Optimization of microwave-assisted extraction polyphenols from Platycodon grandiflorum roots and study of its antioxidant properties[J]. Food and Fermentation Industries, 2020 , 46(4) : 187 -196 . DOI: 10.13995/j.cnki.11-1802/ts.022291

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