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Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties

In this study, the ultrasound-assisted extraction (UAE) conditions of flavonoids from Lactuca indica L.cv. Mengzao (LIM) leaves was optimized, and the flavonoids content and their antioxidant potential in different parts were analyzed. The optimal extraction parameters to obtain the highest total fl...

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Autores principales: Hao, Junfeng, Wang, Zhijun, Jia, Yushan, Sun, Lin, Fu, Zhihui, Zhao, Muqier, Li, Yuyu, Yuan, Ning, Cong, Baiming, Zhao, Lixing, Ge, Gentu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10308084/
https://www.ncbi.nlm.nih.gov/pubmed/37396124
http://dx.doi.org/10.3389/fnut.2023.1065662
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author Hao, Junfeng
Wang, Zhijun
Jia, Yushan
Sun, Lin
Fu, Zhihui
Zhao, Muqier
Li, Yuyu
Yuan, Ning
Cong, Baiming
Zhao, Lixing
Ge, Gentu
author_facet Hao, Junfeng
Wang, Zhijun
Jia, Yushan
Sun, Lin
Fu, Zhihui
Zhao, Muqier
Li, Yuyu
Yuan, Ning
Cong, Baiming
Zhao, Lixing
Ge, Gentu
author_sort Hao, Junfeng
collection PubMed
description In this study, the ultrasound-assisted extraction (UAE) conditions of flavonoids from Lactuca indica L.cv. Mengzao (LIM) leaves was optimized, and the flavonoids content and their antioxidant potential in different parts were analyzed. The optimal extraction parameters to obtain the highest total flavonoids content (TFC) were a a ratio of liquid to solid of 24.76 mL/g, ultrasonic power of 411.43 W, ethanol concentration of 58.86% and an extraction time of 30 min, the average TFC of LIM leaves could reach 48.01 mg/g. For the yield of flavonoids, the UAE method had the best extraction capacity compared with solvent extraction and microwave-assisted extraction (MAE). In general, the TFC in different parts of LIM followed the order flower > leaf > stem > root, the flowering period is the most suitable harvesting period. From ultra-high performance liquid chromatography-mass spectrometry (UPLC–MS) quantification, the flower samples showed significantly higher six flavonoids and had the highest radical scavenging capacities compared to other samples. A high positive correlation was observed between the antioxidant activity and TFC, luteolin-7-O-glucoside and rutin were significantly (p < 0.05) correlated with all antioxidant evaluations. This study provides valuable information for the development and utilization of flavonoids in Lactuca indica as ingredients in food, feed and nutritional health products.
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spelling pubmed-103080842023-06-30 Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties Hao, Junfeng Wang, Zhijun Jia, Yushan Sun, Lin Fu, Zhihui Zhao, Muqier Li, Yuyu Yuan, Ning Cong, Baiming Zhao, Lixing Ge, Gentu Front Nutr Nutrition In this study, the ultrasound-assisted extraction (UAE) conditions of flavonoids from Lactuca indica L.cv. Mengzao (LIM) leaves was optimized, and the flavonoids content and their antioxidant potential in different parts were analyzed. The optimal extraction parameters to obtain the highest total flavonoids content (TFC) were a a ratio of liquid to solid of 24.76 mL/g, ultrasonic power of 411.43 W, ethanol concentration of 58.86% and an extraction time of 30 min, the average TFC of LIM leaves could reach 48.01 mg/g. For the yield of flavonoids, the UAE method had the best extraction capacity compared with solvent extraction and microwave-assisted extraction (MAE). In general, the TFC in different parts of LIM followed the order flower > leaf > stem > root, the flowering period is the most suitable harvesting period. From ultra-high performance liquid chromatography-mass spectrometry (UPLC–MS) quantification, the flower samples showed significantly higher six flavonoids and had the highest radical scavenging capacities compared to other samples. A high positive correlation was observed between the antioxidant activity and TFC, luteolin-7-O-glucoside and rutin were significantly (p < 0.05) correlated with all antioxidant evaluations. This study provides valuable information for the development and utilization of flavonoids in Lactuca indica as ingredients in food, feed and nutritional health products. Frontiers Media S.A. 2023-06-15 /pmc/articles/PMC10308084/ /pubmed/37396124 http://dx.doi.org/10.3389/fnut.2023.1065662 Text en Copyright © 2023 Hao, Wang, Jia, Sun, Fu, Zhao, Li, Yuan, Cong, Zhao and Ge. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Hao, Junfeng
Wang, Zhijun
Jia, Yushan
Sun, Lin
Fu, Zhihui
Zhao, Muqier
Li, Yuyu
Yuan, Ning
Cong, Baiming
Zhao, Lixing
Ge, Gentu
Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties
title Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties
title_full Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties
title_fullStr Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties
title_full_unstemmed Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties
title_short Optimization of ultrasonic-assisted extraction of flavonoids from Lactuca indica L. cv. Mengzao and their antioxidant properties
title_sort optimization of ultrasonic-assisted extraction of flavonoids from lactuca indica l. cv. mengzao and their antioxidant properties
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10308084/
https://www.ncbi.nlm.nih.gov/pubmed/37396124
http://dx.doi.org/10.3389/fnut.2023.1065662
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