Please enter verification code
Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect
Chemical and Biomolecular Engineering
Volume 1, Issue 1, September 2016, Pages: 12-20
Received: Sep. 8, 2016; Accepted: Sep. 22, 2016; Published: Oct. 27, 2016
Views 4055      Downloads 157
Huiduan Li, Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong, China
Jianzhong Yu, Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong, China
Article Tools
Follow on us
Enzyme-assisted ethanol extraction of total flavonoids from broccoli and research on its antioxidant effect, were studied in this paper. Enzyme concentration, solid-liquid ratio, extraction temperature and time were determined as four single-factor in the experiment. According to the single-factor experimental results, the extract process was further optimized by RSM and Box-Benhnken design. The optimum extract conditions were enzyme concentration of 0.15%, solid-liquid ratio of 5:30 (g: mL), extraction temperature of 70°C and time of 2h, the experimental responding extraction ratio was 0.935% corresponding to the theoretical predictions of 0.953%. The experimental extraction ratio matched well with the theoretical value by solving the multiple regression equation. RSM has been proved to be an effective technique for optimization of extraction process and the fitted quadratic model has a predictive effect on target extracts. The scavenging effect of broccoli extracts on hydroxyl radicals displayed a significant dose-effect relationship.
Enzyme-Assisted Ethanol Extraction, Response Surface Methodology, Box-Benhnken Design, Broccoli, Antioxidant Effect
To cite this article
Huiduan Li, Jianzhong Yu, Optimal Enzyme-Assisted Ethanol Extraction of Flavonoids from Broccoli by RSM and Research on Antioxidant Effect, Chemical and Biomolecular Engineering. Vol. 1, No. 1, 2016, pp. 12-20. doi: 10.11648/j.cbe.20160101.13
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Yang L., Cao Y.-L., Jiang J. G., etal. Response surface optimization of ultrasound-assisted flavonoids extraction from the flower of Citrus aurantium L. var. amara Engl [J]. Journal of Separation Science, 2010, 33 (9), 1349-1355.
Daffodil E. D., Mohan V. R. Total phenolics, flavonoids and in vitro antioxidant activity of Nymphaea Pubescens wild rhizome [J]. World Journal of Pharmacy and Pharmaceutical Sciences, 2013, 2 (5), 3710-3722.
Huang W., Xue A., Niu H., etal. Optimized ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systems in vitro [J]. 2009, 114 (3): 765-1172.
Li Y. H., Jiang B., Zhang T., etal. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate [J]. Food Chemistry, 2008, 106 (2): 444–450.
Zhang Y., Cao G.. J., Zhang Y., etal. Research on the extraction and identification of flavonoids [J]. Food Research and Development, 2008, 29 (1), 154-157.
Wang L., Weller C. L. Recent advances in extraction of nutraceuticals from plants [J]. Trends in Food Science and Technology, 2006, 17: 300–312.
Mu YD. Response surface metnodology and its application in food industry [J]. Jourmal of Zhengzhou Institute of technololy, 2001, 22 (3): 91-94.
Amado I. R., Franco D., Sánchez M., etal. Optimization of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology [J]. Food Chemistry. 2014, 165, 290-299.
Ranic M., Nikolic M., Pavlovic M., etal. Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology [J]. Journal of Cleaner Production, 2014, 80: 69-79
Liu W., Yu Y., Yang R., etal. Optimization of Total Flavonoid Compound Extraction from Gynura medica Leaf Using Response Surface Methodology and Chemical Composition Analysis [J]. Int. J. Mol. Sci. 2010, 11, 4750-4763.
Zhou XJ, Gao YX, Wang ZB et al. Optimization of extraction technology of total flavonoids from brassicaoleracea var. Italica using response surface analysis [J]. Resource Development & Market, 2010 26 (6): 488-489.
Chen JF, Shi WM. Application of response surface methodology for extraction optimization of tatal flavonoids form broccoli assisted by ultrasonic [J]. Journal of agricultural science yabian university, 2014, 36 (3): 232-239.
Chen JF, Shi WM. Optimization of cellulase assisited extraction tatal flavonoids form broccoli using response surface method [J]. Journal of sichuan agricultural university, 2014, 32 (3): 289-304.
Li H D. Enzyme-assisted extraction of total flavonoids from Wisteria and study on radicals scavenging effect [J]. Journal of Henan normal university (Natural Science Edition), 2014, 42 (03): 79-84.
Li Huiduan. Response surface optimization of flavonoids extraction fromtwo kinds of chinese tea andresearch on antioxidant effect, NPAIJ, 2015, 11 (1): 001-011.
Zhang L. M., Li R. C., Hao L. M., etal. Response surface methodology for optimization of extracting total flavonoids from maca leaves and antioxidant evaluation [J]. Modern Food Science and Technology, 2014, 30 (4): 233-239.
Smirnoff N., Cumbes Q. J. Hydroxyl radical scavenging activity of compatible solutes [J]. Photochemistry, 1989, 28 (4): 1057-1060.
Heim K. E., Taglicferro A. R., Bobilya D. J. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships [J]. Journal of Nutritional Biochemistry, 2002, 13 (10):572-584.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186