Extraction optimization of raspberry proanthocyanidins and determination of its antioxidant activities in vitro

Food and Agricultural Immunology

Hao Shi¹  Wenhua Zhou¹  Rencai Wang²  Xiaoe He³  Wenlong Wang³  Renhui Ding³  Xiangyu Zhou⁴ 

[1] Central South University of Forestry and Technology;Hunan Agricultural University;Hunan Applied technology University;University of Leeds;

关键词: raspberry;    proanthocyanidins;    isolation and purification;    antioxidant;    free radical scavenging;    response surface analysis;   

DOI  :  10.1080/09540105.2021.1968799

来源: DOAJ

【 摘 要 】

The isolation of proanthocyanidins from raspberries and their antioxidant activity remains an ongoing challenge. Optimization of ultrasound-assisted extraction method of raspberry proanthocyanidins by response surface analysis. Assessment of the effect of AB-8 macroporous adsorption on obtaining proanthocyanidin monomers of different composition and evaluation of their antioxidant activity. Determination of protective effects of proanthocyanidins by cell proliferation assay. Under the optimized extraction conditions of 60% ethanol, material-to-liquid ratio of 1:30, ultrasonic extraction temperature of 44°C, time of 2 h, and power of 450 watts (W), the yield of proanthocyanidins was 0.914%. The four separated proanthocyanidins, D1, D2, D3, D4, showed dose-dependent antioxidant activities, with D2 having the best antioxidant effect. 100 μg/ml of D2 could scavenge above 90% free radicals and achieve above 85% of human cell survival rate. The identified extraction conditions and antioxidant activities may drive the development of potential health-promoting ingredients.

【 授权许可】

Unknown