Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from Pleioblastus amarus (Keng) Shell |
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| Authors: | Yuan Ma Ailian Meng Ping Liu Yuanyuan Chen Anqi Yuan Yemei Dai Kunyue Ye Yi Yang Yiping Wang Zhuoman Li |
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| Institution: | Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 611743, China; (A.M.); (P.L.); (Y.C.); (A.Y.); (Y.D.); (K.Y.); (Y.Y.); (Y.W.); (Z.L.) |
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| Abstract: | Phenols were extracted from the Pleioblastus amarus (Keng) shell (PAS) using ethanol. A Plackett–Burman assessment indicated that the factors affecting polyphenol extraction included the ethanol concentration, extraction temperature, liquid to solid ratio, extraction time, and reflux extraction times; the best extraction parameters were the ethanol concentration of 75%, a 20:1 liquid to solid ratio, and an extraction time of 2.1 h. The number of polyphenols was 7.216 mg/g. Furthermore, the phenol composition analysis showed the presence of p-Coumaric acid (196.88 mg /mL) and rutin (312.9 mg /mL), which were used for the in vitro extraction and determination of the antioxidant activity. According to the A, B, C, and D antioxidant activity assays, the ethyl acetate phase was the strongest with low IC50 values of 0.169 ± 0.01 mg/mL, 0.289 ± 0.01 mg/mL, 0.372 ± 0.01 mg/mL, and 1.029 ± 0.03 mg/mL, respectively, confirming high antioxidant activity. For the n-butanol and petroleum ether phases, antioxidant activity was lower. This study showed that the polyphenol extract from Pleioblastus amarus (Keng) shell displayed excellent antioxidant activity, enhancing its practical application. |
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| Keywords: | Pleioblastus amarus (Keng) shell optimization of extraction Plackett– Burman experimental design antioxidant activity |
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