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

Abstract

Dptimization 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 V c by evaluating of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activity. Furthermore, polyphenol extracts (IC 50 = 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.Keywords: Prunus salicina Lindl.; polyphenols; response surface methodology; antioxidant activities; xanthine oxidase inhibitory.Practical Application: P. salicina polyphenols can be potentially used as natural antioxidant and xanthine oxidase inhibitor.

Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

“…Phenolics of plums were extracted with 61% ethanol by applying previously optimized conditions at a ultrasonic power of 420W, and an extraction temperature of 59 °C for 47 min (Li et al, 2016). Twenty grams of plum samples were placed in a 1 L beaker and mixed with 200 mL of 61% ethanol (w/v).…”

“…Total phenolic content was evaluated using the Folin-Ciocalteu assay (Li et al, 2016). An amount of 100 mg of phenolic powder was accurately weighed and dissolved in 5 ml deionized water.…”

“…Plum fruit presents high levels of phenolic compounds and anthocyanins, as well as strong antioxidant capacities (Bobrich et al, 2014;Lozano et al, 2009). Furthermore, plum polyphenols can inhibit colorectal aberrant crypt foci formation (Banerjee et al, 2016) and xanthine oxidase activities (Li et al, 2016). However, phenolic compounds are unstable and susceptible to oxidation, polymerization, condensation reaction when exposed to light, oxygen, or high temperatures, thus undermining their biological activity.…”

Optimization and application of spray-drying process on oyster cooking soup byproduct

“…Response surface methodology (RSM) is regarded as an effective method to optimize processing parameters for functional food components (Ke & Chen, 2016;Li et al, 2016;Samaram et al, 2015). On the present study, RSM was further applied on the basis of single-factor experiments to optimize process parameters of spray drying, including total solid content, hot air temperature, and atomization pressure.…”

Does Genetic Engineering Influence the Nutritional Value of Plums? Case Study on Two conventional and One Genetically Engineered Plum Fruits

“…The high content of sodium and potassium, the equilibrate sugar content (Bobiş et al, 2017), give these fruits also different health benefits (Mehta et al, 2014, Igwe and Charlton, 2016, Wallace, 2017. The antioxidant activity of plums is due to BOBIŞ et al their polyphenolic content (Li et al, 2016, Miletic et al 2013, Mihalache Arion et al, 2014, Rop et al, 2009, Sahamishirazi et al, 2017.…”