Research Article | OPEN ACCESS
Optimized Ultrasonic-assisted Extraction of Flavonoids from Osmanthus fragrans Lour. Residues
Wei Wu, Xin Yu, Yun Zhang and Bingcun Cui
School of Medicine, Hubei Polytechnic University, Huangshi CN-435003, P.R. China
Advance Journal of Food Science and Technology 2014 5:680-685
Received: February 22, 2014 | Accepted: March ‎20, ‎2014 | Published: May 10, 2014
Abstract
The extraction of flavonoids from Osmanthus fragrans residues was optimized using ultrasonic device. The reaction parameters studied were the ethanol concentration (60-100%), the extraction time (1.5-2.5 h) and temperature (70-90°C) using response surface methodology based on Box-Behnken design. A mathematical model was developed to show the effects of each variable and their combinatorial interactions on extraction yield of flavonoids. A high coefficient of determination (R2 = 99.57%) indicated good agreement between the experimental and predicted values of extraction yield. The optimal values of the variables were as the followings: ethanol concentration, 82%; extraction time, 2.1 h; and temperature 82°C. The ultrasound-assisted extractions supported higher extraction yields as compared to traditional extraction and could be recommended as an alternative method for extraction of flavonoids compounds from O. fragrans residue.
Keywords:
Box-Behnken design, flavonoids, Osmanthus fragrans, response surface methodology,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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