Junchen Chen

Extraction optimization of polyphenols, antioxidant and xanthine oxidase inhibitory activities from Prunus salicina Lindl.

Optimization of polyphenols extraction from plum (Prunus salicina Lindl.) was evaluated using response surface methodology. The Box-Behnken experimental results showed the optimal conditions involved an extraction temperature of 59 °C, a sonication time of 47 min, and an ethanol concentration of 61% respectively. The maximum extraction yield of total polyphenols was 44.74 mg gallic acid equivalents per gram of dried plum at optimal conditions. Polyphenol extracts exhibited stronger antioxidant activities than Vc by evaluating of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activity. Furthermore, polyphenol extracts (IC50 = 179 g/mL) showed obvious inhibitory effects on xanthine oxidase. These findings suggest that polyphenol extracts from P. salicina can be potentially used as natural antioxidant and xanthine oxidase inhibitory agents.

Effect of Ultrasound on Polyphenols Extraction, Microstructure and Antioxidant Activity of Plum ( Prunus salicina Lindl.)

The effects of ultrasonic treatment on the extraction and antioxidant capacity of polyphenols from plum fruit (Prunus salicina Lindl.) were evaluated. The microstructure of the extracted residue was observed by scanning electron microscope. The extraction efficiency of polyphenols increased gradually with the increase of ultrasonic power from 0 W to 420W and the extraction efficiency of total phenol at 420W of ultrasonic power was increased by 22.25% compared with that of without ultrasonic treatment. After ultrasonic treatment, the microstructure of the plum material had significant changed and there were more severe wrinkles of the cell wall and hollow structure in the microstructure of plum. Furthermore, ultrasound did not affect the DPPH scavenging capacity and hydroxyl radical scavenging capacity of plum fruit polyphenols. Therefore, ultrasound was suitable for the extraction of polyphenols from plum fruit.