Extraction Process Optimization of Flavonoids from Lycium barbarum Root and Its Antioxidant and Hypoglycemic Activities in Vitro
To investigate the extraction process of flavonoids from Lycium barbarum roots, this study utilized Lycium barbarum roots as the source material and employed an orthogonal experimental design. The optimization of the ethanol extraction method for Lycium barbarum root flavonoids was based on the tota...
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The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080162 |
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| author | Jiayi WEI Lu LU Lutao ZHANG Bo JIN Haoqi NING Yanping LI Jia MI Yamei YAN |
| author_facet | Jiayi WEI Lu LU Lutao ZHANG Bo JIN Haoqi NING Yanping LI Jia MI Yamei YAN |
| author_sort | Jiayi WEI |
| collection | DOAJ |
| description | To investigate the extraction process of flavonoids from Lycium barbarum roots, this study utilized Lycium barbarum roots as the source material and employed an orthogonal experimental design. The optimization of the ethanol extraction method for Lycium barbarum root flavonoids was based on the total flavonoid content. The study also explored the in vitro antioxidant and blood glucose-lowering activities of the Lycium barbarum root extract. The results indicated that the optimal extraction process for Lycium barbarum root flavonoids included a water bath temperature of 60 ℃, an ethanol concentration of 80%, the addition of 0.75% cellulase, and a water bath duration of 90 min. At these conditions, the Lycium barbarum root extract produced the maximum total flavonoid content, reaching 103.61±0.08 mg/g. The Lycium barbarum root extract demonstrated IC50 values of 0.09 mg/mL and 1.06 mg/mL for scavenging DPPH and ABTS+ free radicals, respectively. Additionally, the IC50 values for inhibiting α-amylase and α-glucosidase were 7.27 mg/mL and 19.35 mg/mL, respectively, providing impressive in vitro antioxidant and blood glucose-lowering activities. |
| format | Article |
| id | doaj-art-1c875723df93420ba5860a907d0f53c3 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-1c875723df93420ba5860a907d0f53c32025-08-20T03:16:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-07-01461324325010.13386/j.issn1002-0306.20240801622024080162-13Extraction Process Optimization of Flavonoids from Lycium barbarum Root and Its Antioxidant and Hypoglycemic Activities in VitroJiayi WEI0Lu LU1Lutao ZHANG2Bo JIN3Haoqi NING4Yanping LI5Jia MI6Yamei YAN7School of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaInstitute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaInstitute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaInstitute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaSchool of Chemical and Biological Engineering, Yinchuan Energy University, Yinchuan 750101, ChinaSchool of Chemical and Biological Engineering, Yinchuan Energy University, Yinchuan 750101, ChinaInstitute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaInstitute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, ChinaTo investigate the extraction process of flavonoids from Lycium barbarum roots, this study utilized Lycium barbarum roots as the source material and employed an orthogonal experimental design. The optimization of the ethanol extraction method for Lycium barbarum root flavonoids was based on the total flavonoid content. The study also explored the in vitro antioxidant and blood glucose-lowering activities of the Lycium barbarum root extract. The results indicated that the optimal extraction process for Lycium barbarum root flavonoids included a water bath temperature of 60 ℃, an ethanol concentration of 80%, the addition of 0.75% cellulase, and a water bath duration of 90 min. At these conditions, the Lycium barbarum root extract produced the maximum total flavonoid content, reaching 103.61±0.08 mg/g. The Lycium barbarum root extract demonstrated IC50 values of 0.09 mg/mL and 1.06 mg/mL for scavenging DPPH and ABTS+ free radicals, respectively. Additionally, the IC50 values for inhibiting α-amylase and α-glucosidase were 7.27 mg/mL and 19.35 mg/mL, respectively, providing impressive in vitro antioxidant and blood glucose-lowering activities.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080162lycium barbarum rootflavonoidsextractioncellulaseantioxidant activityhypoglycemic activity |
| spellingShingle | Jiayi WEI Lu LU Lutao ZHANG Bo JIN Haoqi NING Yanping LI Jia MI Yamei YAN Extraction Process Optimization of Flavonoids from Lycium barbarum Root and Its Antioxidant and Hypoglycemic Activities in Vitro Shipin gongye ke-ji lycium barbarum root flavonoids extraction cellulase antioxidant activity hypoglycemic activity |
| title | Extraction Process Optimization of Flavonoids from Lycium barbarum Root and Its Antioxidant and Hypoglycemic Activities in Vitro |
| title_full | Extraction Process Optimization of Flavonoids from Lycium barbarum Root and Its Antioxidant and Hypoglycemic Activities in Vitro |
| title_fullStr | Extraction Process Optimization of Flavonoids from Lycium barbarum Root and Its Antioxidant and Hypoglycemic Activities in Vitro |
| title_full_unstemmed | Extraction Process Optimization of Flavonoids from Lycium barbarum Root and Its Antioxidant and Hypoglycemic Activities in Vitro |
| title_short | Extraction Process Optimization of Flavonoids from Lycium barbarum Root and Its Antioxidant and Hypoglycemic Activities in Vitro |
| title_sort | extraction process optimization of flavonoids from lycium barbarum root and its antioxidant and hypoglycemic activities in vitro |
| topic | lycium barbarum root flavonoids extraction cellulase antioxidant activity hypoglycemic activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080162 |
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