Antioxidant Activity <i>in Vitro</i> of Polysaccharide Extracted by Ultrasound with Different Powers from <i>Ophiopogon japonicas</i>

Abstract

The polysaccharides were extracted by different power ultrasound from Ophiopogon japonicus. The extraction yield and in vitro antioxidant activities including scavenging effect on hydroxyl radical, superoxide anion free radicals and DPPH were investigated. The results showed that with the increase of ultrasonic power, the yield of the polysaccharides decreased first and then increased. The antioxidant activity of polysaccharides increased first and then decreased with the increase of ultrasonic power. When the power was 400 W, the scavenging effect on superoxide anion and DPPH of the polysaccharides was the strongest, and the scavenging ability of hydroxyl radical was the strongest when the power was 560 W. Therefore, different ultrasonic power could affect the extraction yield and antioxidant activity of Ophiopogon japonicus polysaccharide. It will provide theoretical basis and experimental support for the application of ultrasonic extraction on polysaccharides from Ophiopogon japonicus.

Ultrasound-assisted assembly of β-lactoglobulin and chlorogenic acid for non covalent nanocomplex: fabrication, characterization and potential biological function

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Comparative Analysis of Chemical Profile and Biological Activity of Juniperus communis L. Berry Extracts

“…Depending on the extraction method, the antioxidant activity decreased by 1.5-1.9 times with the use of ultrasound, which may be due to cavitation processes during the use of ultrasound and the intermolecular interaction reactions that occur at the same time. This phenomenon on the extracted material occurred throughout the volume, including inside the cells, increasing the yield of extractive compounds, including those with low antioxidant activity [54,55]. The extracts of JB1 (70% ethanol, acetone and methanol) contained a greater amount of phenolic antioxidants (especially flavonoids and phenolic acids), ascorbic acid, monoterpenes and sesquiterpenes, which is part of the reason for the increase in antioxidant activity.…”