Study on Extract Methodology of Total Flavonoids from Ginger and Hydroxyl Radicals Scavenging Effect
American Journal of Chemical and Biochemical Engineering
Volume 1, Issue 1, December 2017, Pages: 7-16
Received: Sep. 8, 2016; Accepted: Dec. 7, 2016; Published: Jan. 7, 2017
Views 2152      Downloads 173
Li Huiduan, Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong, P. R. China
Yu Jianzhong, Department of Chemistry and Life Science, Chuxiong Normal University, Chuxiong, P. R. China
Article Tools
Follow on us
Extract methodology of total flavonoids from ginger and hydroxyl radicals scavenging effect, were researched in this paper. Methanol concentration, solid-liquid ratio, extraction temperature and time were determined as four single-factor in the experiment. The central points of Box-Benhnken design were selected according to the experimental results of single-factor experiment, the extract process was further optimized by RSM and BBD. The optimum extract conditions were methanol concentration of 60%, solid-liquid ratio of 3:30 (g:mL), extraction temperature of 60°C and time of 3 h, The maximum experimental extraction ratio was 0.497% by RSM. The experimental extraction ratio matched well with the theoretical value of 0.538% 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 ginger extracts, BHT and L-ascorbic acid on•OH with the same concentration were sorted by L-ascorbic acid > ginger extract > BHT, and all the three antioxidant regents displayed a significant dose-effect relationship.
Extract Methodology, Total Flavonoids, Ginger, Extraction Ratio, Response Surface Methodology, Hydroxyl Radicals Scavenging Effect
To cite this article
Li Huiduan, Yu Jianzhong, Study on Extract Methodology of Total Flavonoids from Ginger and Hydroxyl Radicals Scavenging Effect, American Journal of Chemical and Biochemical Engineering. Vol. 1, No. 1, 2017, pp. 7-16. doi: 10.11648/j.ajcbe.20170101.12
Copyright © 2017 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.
Wang ZC, Jiang YR, Liu XW, et al. Response Surface Methodology Optimization of total flavonids from ginger leaf and study on antioxidation effect[J]. Natural product research and developmen, 2015, 27(9): 1582-1588.
Mo KJ, Cheng C. Huang P. et al. Study on extract technology, purification and structural appraisal of flavonoid from ginger [J]. Food science, 2005, 26(9): 229-233.
Gao SY, Ge ZZ. Optimization of extraction technique of flavonoids from ginger by response surface methodology [J]. China condiment, 2012, 37(12): 32-35.
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.
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