Optimization of extraction process and antioxidant activity of total flavonoids from Aloe vera stir-fry products

<b>Objective:</b> To optimize the extraction process of total flavonoids from <i>Aloe vera</i> stir-fry products and investigate its antioxidant activity. <b>Methods:</b> Single factor test and response surface method were used to optimize the extraction process,...

Full description

Saved in:
Bibliographic Details
Main Authors: ZENG Lingqin, GUO Jiangtao, LIU Jie, CHEN Zhengyuan, XU Jiahong
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2023-12-01
Series:Shipin yu jixie
Subjects:
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20231027
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:<b>Objective:</b> To optimize the extraction process of total flavonoids from <i>Aloe vera</i> stir-fry products and investigate its antioxidant activity. <b>Methods:</b> Single factor test and response surface method were used to optimize the extraction process, The content of total flavonoids in <i>Aloe vera</i> raw and fried products from different areas was determined by UV spectrophotometry,The antioxidant activity was studied by DPPH·, ABTS<sup>+</sup>·, ·OH and FRAP methods, the correlation between total flavonoids yield and antioxidant activity was analyzed by Pearson correlation. <b>Results:</b> The optimal extraction conditions were as follows soaking time 3 h, ultrasonic time 15 min, ethanol volume fraction 60% and solid-liquid ratio 1∶10 (g/mL). The content of total flavonoids in <i>Aloe vera</i> increased. The total flavonoids of <i>Aloe vera</i> raw and fried products from 8 producing areas had certain scavenging effect on four kinds of free radicals, and the concentration was positively correlated with that of <i>Aloe vera</i>, showing good antioxidant activity.Correlation analysis showed that antioxidant capacity was significantly correlated with total flavonoid yield. <b>Conclusion:</b> The optimized extraction process of total flavonoids from <i>Aloe vera</i> stir-fried products is reasonable and feasible, and has strong antioxidant activity.
ISSN:1003-5788