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J Food Sci Technol. 2015 May;52(5):2690-700. doi: 10.1007/s13197-014-1360-4. Epub 2014 Apr 20.

Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L.

Author information

1
Beijing key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Tsinghua East Rd. Haidian District, Beijing, 100083 China.
2
Asparagus Engineering Technology Research Center of Hebei, No.12 Donghaidao. Jingjijishukaifa District, Qinhuangdao, 066004 China.

Abstract

Asparagus residues were used as materials to obtain antioxidant compounds by solid-liquid extraction in this study. The effects of different extraction parameters including extraction solvents, time, temperature and liquid-solid ratio on the contents of total flavonoids, total phenolics and total antioxidant activity were investigated. Antioxidant activity of the extract from asparagus residues was evaluated by HPLC- ABTS · (+) and the bioactive components were identified by HPLC- MS/MS. The results showed that the extraction yield was significantly influenced (P < 0.05) by solvent composition, extraction time and temperature. The appropriate parameters were preferred as extraction solvent of 50 % ethanol with liquid-solid ratio of 30:1, extraction temperature of 80 °C and time of 2 h. Antioxidant activity evaluation of the extract indicated flavonoids and phenolics were dominant bioactive compounds. Five antioxidant compounds were identified as ferulic acid, kaempferol, quercetin, rutin and isorhamnetin.

KEYWORDS:

Antioxidant activity; Asparagus residues; Extraction; Flavonoids; Phenolics

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