Optimization of ultrasound-assisted extraction of procyanidins from perilla seed hull and their antioxidant activities in vitro

Hui-Zhen LI, Yong-Lan TAN, Zhi-Jun ZHANG, Yao-Yao XIA, Xiao-Jun LI, Li-Xia CUI, Tie CHEN
2018 Food Science and Technology  
Ultrasound-assisted extraction (UAE) was used to extract procyanidins (PC) from the perilla seed hull. Four independent variables, namely, liquid-to-solid ratio, ethanol concentration, UAE time, and UAE temperature were investigated. Response surface methodology was performed on the basis of results of single-factor tests. The optimal conditions for PC extraction were as followsI: a liquid-to-solid ratio of 15I:1, an ethanol concentration of 62%, a UAE time of 29 min, and a UAE temperature of
more » ... °C. Under these conditions, the experimental yield of PC was 2.185 mg/g (n = 3), which is correlated with the predicted value of 2.2 mg/g. The extracted and purified PC showed excellent antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl, hydroxyl, and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radicals in vitro. Practical Application: The study provides valuable information that ultrasound-assisted extraction is an efficient, environment-friendly, and green process for the preparation of extracts from perilla seed hull, and will help in the development of a naturally potential antioxidant for pharmaceutical and food industries.
doi:10.1590/fst.30417 fatcat:wz4mcxinp5d4dp3ashbqy3wmoa