Optimization of Phenolic Antioxidant Extraction from Wuweizi (Schisandra chinensis) Pulp Using Random-Centroid Optimazation Methodology

Abstract

The extraction optimization and composition analysis of polyphenols in the fresh pulp of Wuweizi (Schisandra chinensis) have been investigated in this study. The extraction process of polyphenols from Wuweizi pulp was optimized using Random-Centroid Optimization (RCO) methodology. Six factors including liquid and solid ratio, ethanol concentration, pH, temperature, heating time and extraction times, and three extraction targets of polyphenol content, antioxidant activity and extract yield were considered in the RCO program. Three sets of optimum proposed factor values were obtained corresponding to three extraction targets respectively. The set of optimum proposed factor values for polyphenol extraction given was chosen in further experiments as following: liquid and solid ratio (v/w) 8, ethanol 67.3% (v/v), initial pH 1.75, temperature 55 °C for 4 h and extraction repeated for 4 times. The Wuweizi polyphenol extract (WPE) was obtained with a yield of 16.37 mg/g and composition of polyphenols 1.847 mg/g, anthocyanins 0.179 mg/g, sugar 9.573 mg/g and protein 0.327 mg/g. The WPE demonstrated high scavenging activities against DPPH radicals.

Antioxidant and Tyrosinase Inhibitory Properties of Aqueous Ethanol Extracts from Monofloral Bee Pollen

“…Bioactivities of bee pollen Bioactivities of bee pollen against DPPH radicals (Wu et al, 2011). Dandelion fl ower extracts containing fl avonoids and coumaric derivatives possessed marked antioxidant activities (Hu and Kitts, 2005).…”

Effects of solvents and extraction methods on the content and antiradical activity of polyphenols from fruits Actinidia arguta, Crataegus monogyna, Gaultheria procumbens and Schisandra chinensis

“…Wang (2013) reported that the content of TP in the fruits of A. arguta was 214.8 mg/100 g, whereas Zuo et al (2012) claimed that value to be higher. Wu et al (2011) noted that the content of total phenols in S. chinensis fruits was 184.7 mg/100 g, and the content of anthocyanins was 17.9 mg/100 g of fresh weight. The results obtained in the present study were similar to those provided by Wu et al (2011).…”

“…Wu et al (2011) noted that the content of total phenols in S. chinensis fruits was 184.7 mg/100 g, and the content of anthocyanins was 17.9 mg/100 g of fresh weight. The results obtained in the present study were similar to those provided by Wu et al (2011). Pliszka et al (2009), who performed extraction using citric acid, concluded that the content of total phenols in G. procumbens fruits ranged from 180.0 mg to 495.2 mg/100 g of fresh matter, and the content of anthocyanins varied from 7.83 mg to 13.11 mg/100 g of fresh matter, depending on the date of fruit harvest.…”

“…Choi et al (2012) reported that the antiradical activity for S. chinensis tested with DPPH and ABTS assays ranged from 78.36% to 83.62% and from 37.97% to 42.28%, respectively. Wu et al (2011) reported that antiradical activity (DPPH) in fruits of S. chinensis was 85.2%. There are also reports implicating that a DPPH-assayed antiradical activity was high for extracts from fruits of Actinidia sp.…”

Optimization of extraction of phenolics from leaves of Ficus virens

“…In the present research, ethanol and water were adopted as the extraction media because of their environmentally friendly effects and non-toxicity for human health. Among various factors contributing to the efficiency of the solvent extraction process and the recovery of antioxidant compounds from natural materials, ethanol concentration, extraction time, extraction temperature, the number of extraction cycles, and the solid-to-solvent ratio are often investigated (Yang et al, 2009;Wu et al, 2011).…”