Optimization of microwave-assisted extraction of flavonoids from young barley leaves
Tian Gao 1,   Zhang Min 1, 2,   Zhongxiang Fang 3,   Qifeng Zhong 4
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State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
Jiangnan University (Yangzhou) Food Biotechnology Institute, Yangzhou 225002, China
Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria 3010, Australia
Haitong Food Group Company, Zhejiang Cixi, 315300, China
Publication date: 2016-12-07
Int. Agrophys. 2017, 31(1): 45–52
A central composite design combined with response surface methodology was utilized to optimise microwave-assisted extraction of flavonoids from young barley leaves. The results showed that using water as solvent, the optimum conditions of microwave-assisted extraction were extracted twice at 1.27 W g-1 microwave power and liquid-solid ratio 34.02 ml g-1 for 11.12 min. The maximum extraction yield of flavonoids (rutin equivalents) was 80.78±0.52%. Compared with conventional extraction method, the microwave-assisted extraction was more efficient as the extraction time was only 6.18% of conventional extraction, but the extraction yield of flavonoids was increased by 5.47%. The main flavonoid components from the young barley leaf extract were probably 33.36% of isoorientin-7-O-glueoside and 54.17% of isovitexin-7-O-glucoside, based on the HPLC-MS analysis. The barley leaf extract exhibited strong reducing power as well as the DPPH radical scavenging capacity.