Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from <i>Broccoli</i> by RSM and Research on Antioxidant Effect

Huiduan Li; Jianzhong Yu

doi:doi:10.11648/j.cbe.20160101.13

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Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect

Huiduan Li, Jianzhong Yu

Published in Chemical and Biomolecular Engineering (Volume 1, Issue 1)

Received: 8 September 2016 Accepted: 22 September 2016 Published: 27 October 2016

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Abstract

Enzyme-assisted ethanol extraction of total flavonoids from broccoli and research on its antioxidant effect, were studied in this paper. Enzyme concentration, solid-liquid ratio, extraction temperature and time were determined as four single-factor in the experiment. According to the single-factor experimental results, the extract process was further optimized by RSM and Box-Benhnken design. The optimum extract conditions were enzyme concentration of 0.15%, solid-liquid ratio of 5:30 (g: mL), extraction temperature of 70°C and time of 2h, the experimental responding extraction ratio was 0.935% corresponding to the theoretical predictions of 0.953%. The experimental extraction ratio matched well with the theoretical value by solving the multiple regression equation. RSM has been proved to be an effective technique for optimization of extraction process and the fitted quadratic model has a predictive effect on target extracts. The scavenging effect of broccoli extracts on hydroxyl radicals displayed a significant dose-effect relationship.

Published in	Chemical and Biomolecular Engineering (Volume 1, Issue 1)
DOI	10.11648/j.cbe.20160101.13
Page(s)	12-20
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Enzyme-Assisted Ethanol Extraction, Response Surface Methodology, Box-Benhnken Design, Broccoli, Antioxidant Effect

References

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APA Style

Huiduan Li, Jianzhong Yu. (2016). Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect. Chemical and Biomolecular Engineering, 1(1), 12-20. https://doi.org/10.11648/j.cbe.20160101.13

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ACS Style

Huiduan Li; Jianzhong Yu. Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect. Chem. Biomol. Eng. 2016, 1(1), 12-20. doi: 10.11648/j.cbe.20160101.13

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AMA Style

Huiduan Li, Jianzhong Yu. Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect. Chem Biomol Eng. 2016;1(1):12-20. doi: 10.11648/j.cbe.20160101.13

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@article{10.11648/j.cbe.20160101.13,
  author = {Huiduan Li and Jianzhong Yu},
  title = {Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect},
  journal = {Chemical and Biomolecular Engineering},
  volume = {1},
  number = {1},
  pages = {12-20},
  doi = {10.11648/j.cbe.20160101.13},
  url = {https://doi.org/10.11648/j.cbe.20160101.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20160101.13},
  abstract = {Enzyme-assisted ethanol extraction of total flavonoids from broccoli and research on its antioxidant effect, were studied in this paper. Enzyme concentration, solid-liquid ratio, extraction temperature and time were determined as four single-factor in the experiment. According to the single-factor experimental results, the extract process was further optimized by RSM and Box-Benhnken design. The optimum extract conditions were enzyme concentration of 0.15%, solid-liquid ratio of 5:30 (g: mL), extraction temperature of 70°C and time of 2h, the experimental responding extraction ratio was 0.935% corresponding to the theoretical predictions of 0.953%. The experimental extraction ratio matched well with the theoretical value by solving the multiple regression equation. RSM has been proved to be an effective technique for optimization of extraction process and the fitted quadratic model has a predictive effect on target extracts. The scavenging effect of broccoli extracts on hydroxyl radicals displayed a significant dose-effect relationship.},
 year = {2016}
}

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TY  - JOUR
T1  - Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect
AU  - Huiduan Li
AU  - Jianzhong Yu
Y1  - 2016/10/27
PY  - 2016
N1  - https://doi.org/10.11648/j.cbe.20160101.13
DO  - 10.11648/j.cbe.20160101.13
T2  - Chemical and Biomolecular Engineering
JF  - Chemical and Biomolecular Engineering
JO  - Chemical and Biomolecular Engineering
SP  - 12
EP  - 20
PB  - Science Publishing Group
SN  - 2578-8884
UR  - https://doi.org/10.11648/j.cbe.20160101.13
AB  - Enzyme-assisted ethanol extraction of total flavonoids from broccoli and research on its antioxidant effect, were studied in this paper. Enzyme concentration, solid-liquid ratio, extraction temperature and time were determined as four single-factor in the experiment. According to the single-factor experimental results, the extract process was further optimized by RSM and Box-Benhnken design. The optimum extract conditions were enzyme concentration of 0.15%, solid-liquid ratio of 5:30 (g: mL), extraction temperature of 70°C and time of 2h, the experimental responding extraction ratio was 0.935% corresponding to the theoretical predictions of 0.953%. The experimental extraction ratio matched well with the theoretical value by solving the multiple regression equation. RSM has been proved to be an effective technique for optimization of extraction process and the fitted quadratic model has a predictive effect on target extracts. The scavenging effect of broccoli extracts on hydroxyl radicals displayed a significant dose-effect relationship.
VL  - 1
IS  - 1
ER  -

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Author Information

Huiduan Li

Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong, China
Jianzhong Yu

Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong, China

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APA Style

Huiduan Li, Jianzhong Yu. (2016). Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect. Chemical and Biomolecular Engineering, 1(1), 12-20. https://doi.org/10.11648/j.cbe.20160101.13

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ACS Style

Huiduan Li; Jianzhong Yu. Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect. Chem. Biomol. Eng. 2016, 1(1), 12-20. doi: 10.11648/j.cbe.20160101.13

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AMA Style

Huiduan Li, Jianzhong Yu. Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect. Chem Biomol Eng. 2016;1(1):12-20. doi: 10.11648/j.cbe.20160101.13

Copy | Download

@article{10.11648/j.cbe.20160101.13,
  author = {Huiduan Li and Jianzhong Yu},
  title = {Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect},
  journal = {Chemical and Biomolecular Engineering},
  volume = {1},
  number = {1},
  pages = {12-20},
  doi = {10.11648/j.cbe.20160101.13},
  url = {https://doi.org/10.11648/j.cbe.20160101.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20160101.13},
  abstract = {Enzyme-assisted ethanol extraction of total flavonoids from broccoli and research on its antioxidant effect, were studied in this paper. Enzyme concentration, solid-liquid ratio, extraction temperature and time were determined as four single-factor in the experiment. According to the single-factor experimental results, the extract process was further optimized by RSM and Box-Benhnken design. The optimum extract conditions were enzyme concentration of 0.15%, solid-liquid ratio of 5:30 (g: mL), extraction temperature of 70°C and time of 2h, the experimental responding extraction ratio was 0.935% corresponding to the theoretical predictions of 0.953%. The experimental extraction ratio matched well with the theoretical value by solving the multiple regression equation. RSM has been proved to be an effective technique for optimization of extraction process and the fitted quadratic model has a predictive effect on target extracts. The scavenging effect of broccoli extracts on hydroxyl radicals displayed a significant dose-effect relationship.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect
AU  - Huiduan Li
AU  - Jianzhong Yu
Y1  - 2016/10/27
PY  - 2016
N1  - https://doi.org/10.11648/j.cbe.20160101.13
DO  - 10.11648/j.cbe.20160101.13
T2  - Chemical and Biomolecular Engineering
JF  - Chemical and Biomolecular Engineering
JO  - Chemical and Biomolecular Engineering
SP  - 12
EP  - 20
PB  - Science Publishing Group
SN  - 2578-8884
UR  - https://doi.org/10.11648/j.cbe.20160101.13
AB  - Enzyme-assisted ethanol extraction of total flavonoids from broccoli and research on its antioxidant effect, were studied in this paper. Enzyme concentration, solid-liquid ratio, extraction temperature and time were determined as four single-factor in the experiment. According to the single-factor experimental results, the extract process was further optimized by RSM and Box-Benhnken design. The optimum extract conditions were enzyme concentration of 0.15%, solid-liquid ratio of 5:30 (g: mL), extraction temperature of 70°C and time of 2h, the experimental responding extraction ratio was 0.935% corresponding to the theoretical predictions of 0.953%. The experimental extraction ratio matched well with the theoretical value by solving the multiple regression equation. RSM has been proved to be an effective technique for optimization of extraction process and the fitted quadratic model has a predictive effect on target extracts. The scavenging effect of broccoli extracts on hydroxyl radicals displayed a significant dose-effect relationship.
VL  - 1
IS  - 1
ER  -

Copy | Download