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Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity

The ultrasonic extraction (UE) technology, possessed the advantages of effective, energy‐saving, and environmental‐friendly, was applied to extract the anthocyanin from Lycium ruthenicum (LR). The extraction parameters of UE were optimized by response surface methodology (RSM) with Box–Behnken desig...

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Autores principales: Liu, Zenggen, Tang, Xiaohong, Liu, Chuang, Dong, Banmacailang, Shao, Yun, Liu, Baolong, Yue, Huilan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300067/
https://www.ncbi.nlm.nih.gov/pubmed/32566181
http://dx.doi.org/10.1002/fsn3.1542
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author Liu, Zenggen
Tang, Xiaohong
Liu, Chuang
Dong, Banmacailang
Shao, Yun
Liu, Baolong
Yue, Huilan
author_facet Liu, Zenggen
Tang, Xiaohong
Liu, Chuang
Dong, Banmacailang
Shao, Yun
Liu, Baolong
Yue, Huilan
author_sort Liu, Zenggen
collection PubMed
description The ultrasonic extraction (UE) technology, possessed the advantages of effective, energy‐saving, and environmental‐friendly, was applied to extract the anthocyanin from Lycium ruthenicum (LR). The extraction parameters of UE were optimized by response surface methodology (RSM) with Box–Behnken design (BBD). Anthocyanin composition in LR fruits grown in China was systematically identified and quantified by HPLC‐ESI‐MS. The result showed that PRG was the major anthocyanin, and delphinidin, petunidin, and malvidin were the major anthocyanidins in LR fruits. There was the same anthocyanin composition of LR and great variation in anthocyanins content of LR from different areas in China. However, there was no significant difference between wild and cultivated LR in the same region. A clear separation of LR according to geographical origins was revealed by hierarchical cluster analysis (HCA) and principal component analysis (PCA), and the discrimination model for the anthocyanin concentrations were developed using these two analysis methods. Furthermore, on‐line HPLC‐DPPH assay and scavenging activity of three kinds of radicals (DPPH·, ·OH, and [Formula: see text]) in vitro were well applied to evaluate the antioxidant activity of the LR anthocyanin extract (LRAE). And its results indicated the LRAE could be a credible antioxidant agent for applications in cosmetics, food, and medicine.
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spelling pubmed-73000672020-06-18 Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity Liu, Zenggen Tang, Xiaohong Liu, Chuang Dong, Banmacailang Shao, Yun Liu, Baolong Yue, Huilan Food Sci Nutr Original Research The ultrasonic extraction (UE) technology, possessed the advantages of effective, energy‐saving, and environmental‐friendly, was applied to extract the anthocyanin from Lycium ruthenicum (LR). The extraction parameters of UE were optimized by response surface methodology (RSM) with Box–Behnken design (BBD). Anthocyanin composition in LR fruits grown in China was systematically identified and quantified by HPLC‐ESI‐MS. The result showed that PRG was the major anthocyanin, and delphinidin, petunidin, and malvidin were the major anthocyanidins in LR fruits. There was the same anthocyanin composition of LR and great variation in anthocyanins content of LR from different areas in China. However, there was no significant difference between wild and cultivated LR in the same region. A clear separation of LR according to geographical origins was revealed by hierarchical cluster analysis (HCA) and principal component analysis (PCA), and the discrimination model for the anthocyanin concentrations were developed using these two analysis methods. Furthermore, on‐line HPLC‐DPPH assay and scavenging activity of three kinds of radicals (DPPH·, ·OH, and [Formula: see text]) in vitro were well applied to evaluate the antioxidant activity of the LR anthocyanin extract (LRAE). And its results indicated the LRAE could be a credible antioxidant agent for applications in cosmetics, food, and medicine. John Wiley and Sons Inc. 2020-04-27 /pmc/articles/PMC7300067/ /pubmed/32566181 http://dx.doi.org/10.1002/fsn3.1542 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Liu, Zenggen
Tang, Xiaohong
Liu, Chuang
Dong, Banmacailang
Shao, Yun
Liu, Baolong
Yue, Huilan
Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity
title Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity
title_full Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity
title_fullStr Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity
title_full_unstemmed Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity
title_short Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity
title_sort ultrasonic extraction of anthocyanins from lycium ruthenicum murr. and its antioxidant activity
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300067/
https://www.ncbi.nlm.nih.gov/pubmed/32566181
http://dx.doi.org/10.1002/fsn3.1542
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