Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization
Tartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases. However, the bioactive component flavonoids in Tartary buckwheat have poor solubility and low absorption in vivo. To improve these points, 60.00% Tartary buckwheat total flavonoids (TFs) were obta...
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| Format: | Article |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1346 |
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| author | Yanjie Liu Xiaoyu Sui Xiuhua Zhao Siying Wang Qilei Yang |
| author_facet | Yanjie Liu Xiaoyu Sui Xiuhua Zhao Siying Wang Qilei Yang |
| author_sort | Yanjie Liu |
| collection | DOAJ |
| description | Tartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases. However, the bioactive component flavonoids in Tartary buckwheat have poor solubility and low absorption in vivo. To improve these points, 60.00% Tartary buckwheat total flavonoids (TFs) were obtained by ethanol refluxing method, which were purified and micronized by antisolvent recrystallization (ASR) using methanol as a solvent and deionized water as an antisolvent. By using High Performance Liquid Chromatography (HPLC) and electrospray ionized mass spectrometry (ESI-MS), the main flavonoid in pure flavonoids (PF) were rutin (RU), kaempferol-3-O-rutinoside (KA) and quercetin (QU); the content of TF is 99.81% after purification. It is more worthy of our attention that micronized flavonoids contribute more to antioxidant activity because of good solubility. These results provide a theoretical reference for the micronization of other flavonoids. |
| first_indexed | 2024-03-10T04:09:32Z |
| format | Article |
| id | doaj.art-b86dabbb41d74ea28f50df00a19eb2f7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:09:32Z |
| publishDate | 2022-05-01 |
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| spelling | doaj.art-b86dabbb41d74ea28f50df00a19eb2f72023-11-23T08:14:10ZengMDPI AGFoods2304-81582022-05-01119134610.3390/foods11091346Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent RecrystallizationYanjie Liu0Xiaoyu Sui1Xiuhua Zhao2Siying Wang3Qilei Yang4College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, ChinaCollege of Pharmacy, Qiqihar Medical University, Qiqihar 161006, ChinaCollege of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, ChinaCollege of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, ChinaCollege of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, ChinaTartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases. However, the bioactive component flavonoids in Tartary buckwheat have poor solubility and low absorption in vivo. To improve these points, 60.00% Tartary buckwheat total flavonoids (TFs) were obtained by ethanol refluxing method, which were purified and micronized by antisolvent recrystallization (ASR) using methanol as a solvent and deionized water as an antisolvent. By using High Performance Liquid Chromatography (HPLC) and electrospray ionized mass spectrometry (ESI-MS), the main flavonoid in pure flavonoids (PF) were rutin (RU), kaempferol-3-O-rutinoside (KA) and quercetin (QU); the content of TF is 99.81% after purification. It is more worthy of our attention that micronized flavonoids contribute more to antioxidant activity because of good solubility. These results provide a theoretical reference for the micronization of other flavonoids.https://www.mdpi.com/2304-8158/11/9/1346rutinkaempferol-3-O-rutinosidequercetinpurificationin vitro human digestionantioxidant activity |
| spellingShingle | Yanjie Liu Xiaoyu Sui Xiuhua Zhao Siying Wang Qilei Yang Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization Foods rutin kaempferol-3-O-rutinoside quercetin purification in vitro human digestion antioxidant activity |
| title | Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization |
| title_full | Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization |
| title_fullStr | Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization |
| title_full_unstemmed | Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization |
| title_short | Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization |
| title_sort | antioxidative activity evaluation of high purity and micronized tartary buckwheat flavonoids prepared by antisolvent recrystallization |
| topic | rutin kaempferol-3-O-rutinoside quercetin purification in vitro human digestion antioxidant activity |
| url | https://www.mdpi.com/2304-8158/11/9/1346 |
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