Optimization of ultrasound assisted extraction process,antioxidant activity evaluation of total polyphenols and free phenols analysis from Aronia melanocarpa
Using frozen Aronia melanocarpa fruit as raw material,the total polyphenols were extracted by ultrasound assisted extraction process,the process was optimized by response surface methodology based on single factor experiments,and its in vitro antioxidant activity and total polyphenol components were analyzed.The results showed that the optimal extraction process conditions for total polyphenols from A.melanocarpa fruit were as follows:ethanol volume fraction 54%,ultrasound extraction time 125 min,temperature 46℃,solid-liquid ratio 1∶40(g∶ml),power 700 W,frequency 40 kHz.Under the optimal conditions,the extraction amount of total polyphenols from A.melanocarpa was(12.69±0.079)mg/g.Total polyphenols from A.melanocarpa had strong antioxidant capacity,the half inhibitory concentration(IC50)values for 1,1-diphenyl-2-picrylhydrazyl radical(DPPH·),2,2'-hydrazine bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt radical(ABTS+·)and superoxide anion radical(O2-·)were 0.30 mg/ml,0.42 mg/ml and 0.35 mg/ml,respectively.The free phenols contents of protocatechuic acid,neochlorogenic acid,chlorogenic acid,caffeic acid and quercetin determined by HPLC in Aronia melanocarpa were 0.24 mg/g,1.08 mg/g,2.22 mg/g,0.31 mg/g,and 0.31 mg/g,respectively.
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