Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from <i>Pleioblastus amarus</i> (Keng) Shell
Phenols were extracted from the <i>Pleioblastus amarus</i> (Keng) shell (PAS) using ethanol. A Plackett–Burman assessment indicated that the factors affecting polyphenol extraction included the ethanol concentration, extraction temperature, liquid to solid ratio, extraction time, and ref...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/2/362 |
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| author | Yuan Ma Ailian Meng Ping Liu Yuanyuan Chen Anqi Yuan Yemei Dai Kunyue Ye Yi Yang Yiping Wang Zhuoman Li |
| author_facet | Yuan Ma Ailian Meng Ping Liu Yuanyuan Chen Anqi Yuan Yemei Dai Kunyue Ye Yi Yang Yiping Wang Zhuoman Li |
| author_sort | Yuan Ma |
| collection | DOAJ |
| description | Phenols were extracted from the <i>Pleioblastus amarus</i> (Keng) shell (PAS) using ethanol. A Plackett–Burman assessment indicated that the factors affecting polyphenol extraction included the ethanol concentration, extraction temperature, liquid to solid ratio, extraction time, and reflux extraction times; the best extraction parameters were the ethanol concentration of 75%, a 20:1 liquid to solid ratio, and an extraction time of 2.1 h. The number of polyphenols was 7.216 mg/g. Furthermore, the phenol composition analysis showed the presence of p-Coumaric acid (196.88 mg /mL) and rutin (312.9 mg /mL), which were used for the in vitro extraction and determination of the antioxidant activity. According to the A, B, C, and D antioxidant activity assays, the ethyl acetate phase was the strongest with low IC<sub>50</sub> values of 0.169 ± 0.01 mg/mL, 0.289 ± 0.01 mg/mL, 0.372 ± 0.01 mg/mL, and 1.029 ± 0.03 mg/mL, respectively, confirming high antioxidant activity. For the n-butanol and petroleum ether phases, antioxidant activity was lower. This study showed that the polyphenol extract from <i>Pleioblastus amarus</i> (Keng) shell displayed excellent antioxidant activity, enhancing its practical application. |
| first_indexed | 2024-03-10T00:51:11Z |
| format | Article |
| id | doaj.art-a415a3806ab34d71944bb5b9bb2d4ddb |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T00:51:11Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-a415a3806ab34d71944bb5b9bb2d4ddb2023-11-23T14:50:50ZengMDPI AGMolecules1420-30492022-01-0127236210.3390/molecules27020362Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from <i>Pleioblastus amarus</i> (Keng) ShellYuan Ma0Ailian Meng1Ping Liu2Yuanyuan Chen3Anqi Yuan4Yemei Dai5Kunyue Ye6Yi Yang7Yiping Wang8Zhuoman Li9Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, ChinaPhenols were extracted from the <i>Pleioblastus amarus</i> (Keng) shell (PAS) using ethanol. A Plackett–Burman assessment indicated that the factors affecting polyphenol extraction included the ethanol concentration, extraction temperature, liquid to solid ratio, extraction time, and reflux extraction times; the best extraction parameters were the ethanol concentration of 75%, a 20:1 liquid to solid ratio, and an extraction time of 2.1 h. The number of polyphenols was 7.216 mg/g. Furthermore, the phenol composition analysis showed the presence of p-Coumaric acid (196.88 mg /mL) and rutin (312.9 mg /mL), which were used for the in vitro extraction and determination of the antioxidant activity. According to the A, B, C, and D antioxidant activity assays, the ethyl acetate phase was the strongest with low IC<sub>50</sub> values of 0.169 ± 0.01 mg/mL, 0.289 ± 0.01 mg/mL, 0.372 ± 0.01 mg/mL, and 1.029 ± 0.03 mg/mL, respectively, confirming high antioxidant activity. For the n-butanol and petroleum ether phases, antioxidant activity was lower. This study showed that the polyphenol extract from <i>Pleioblastus amarus</i> (Keng) shell displayed excellent antioxidant activity, enhancing its practical application.https://www.mdpi.com/1420-3049/27/2/362<i>Pleioblastus amarus</i> (Keng) shelloptimization of extractionPlackett–Burman experimental designantioxidant activity |
| spellingShingle | Yuan Ma Ailian Meng Ping Liu Yuanyuan Chen Anqi Yuan Yemei Dai Kunyue Ye Yi Yang Yiping Wang Zhuoman Li Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from <i>Pleioblastus amarus</i> (Keng) Shell Molecules <i>Pleioblastus amarus</i> (Keng) shell optimization of extraction Plackett–Burman experimental design antioxidant activity |
| title | Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from <i>Pleioblastus amarus</i> (Keng) Shell |
| title_full | Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from <i>Pleioblastus amarus</i> (Keng) Shell |
| title_fullStr | Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from <i>Pleioblastus amarus</i> (Keng) Shell |
| title_full_unstemmed | Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from <i>Pleioblastus amarus</i> (Keng) Shell |
| title_short | Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from <i>Pleioblastus amarus</i> (Keng) Shell |
| title_sort | reflux extraction optimization and antioxidant activity of phenolic compounds from i pleioblastus amarus i keng shell |
| topic | <i>Pleioblastus amarus</i> (Keng) shell optimization of extraction Plackett–Burman experimental design antioxidant activity |
| url | https://www.mdpi.com/1420-3049/27/2/362 |
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