Send to

Choose Destination
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

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.
Asparagus Engineering Technology Research Center of Hebei, No.12 Donghaidao. Jingjijishukaifa District, Qinhuangdao, 066004 China.


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.


Antioxidant activity; Asparagus residues; Extraction; Flavonoids; Phenolics

Supplemental Content

Full text links

Icon for PubMed Central
Loading ...
Support Center