Optimization of Extraction Conditions of Areca Seed Polyphenols and Evaluation of Their Antioxidant Activities

Molecules

Lin Han¹  Hai-De Zhang¹  Wei-Min Zhang¹  Wen-Xue Chen¹  Wu-Yang Huang² 

[1] College of Food Science, Hainan University, Haikou 570228, China;Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;

关键词: antioxidant activities;    Areca catechu L.;    extraction;    polyphenols;   

DOI  :  10.3390/molecules191016416

来源: DOAJ

【 摘 要 】

Polyphenols are functional compounds in plants, which possess many bioactivities beneficial for humans. The aim of this study was to establish a highly efficient method for extracting polyphenol compounds from areca seeds and further to identify polyphenols and antioxidant properties of the seeds. A quadratic general rotary unitized design was used to determine the optimal extraction process. The polyphenols were identified using LC-TOF-MS. By comparison with ascorbic acid (Vc), the antioxidant activities of the ethanol extracts were evaluated using three complementary in vitro assays: inhibition of the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, hydroxyl radical-scavenging activity, and reducing ability. The two major polyphenols obtained were epicatechin and syringic acid. The ethanol extracts of areca seeds showed significantly greater antioxidant activity (p < 0.05) than Vc using the DPPH and reducing power assay, but lower ability (p < 0.05) using the hydroxyl radical assay. The results indicate that the areca seed is an excellent food material with potential antioxidant properties.

【 授权许可】

Unknown