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Sequential Combination of Microwave- and Ultrasound-Assisted Extraction of Total Flavonoids from Osmanthus fragrans Lour. Flowers.
Molecules. 2017 Dec 13; 22(12)M

Abstract

Microwave-assisted and ultrasound-assisted extraction assays were used to isolate total flavonoids (TF) from Osmanthus fragrans flowers. The effects of the solid-liquid ratio, ethanol concentration, microwave power, microwave extraction time, ultrasonic power and ultrasonic extraction time on the yield of TF were studied. A sequential combination of microwave- and ultrasound-assisted extraction (SC-MUAE) methods was developed, which was subsequently optimized by Box-Behnken design-response surface methodology (BBD-RSM). The interaction effects of the ethanol concentration (40-60%), microwave extraction time (5-7 min), ultrasonic extraction time (8-12 min) and ultrasonic power (210-430 W) on the yield of TF were investigated. The optimum operating parameters for the extraction of TF were determined to be as follows: ethanol concentration (48.15%), microwave extraction time (6.43 min), ultrasonic extraction time (10.09 min) and ultrasonic power (370.9 W). Under these conditions, the extraction yield of TF was 7.86 mg/g.

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Authors+Show Affiliations

Yu J
Food Engineering & Machinery Group, School of Mechanical Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. yujf@jiangnan.edu.cn. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, 1800 Lihu Avenue, Wuxi 214122, China. yujf@jiangnan.edu.cn.
Lou Q
Food Engineering & Machinery Group, School of Mechanical Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. 18861822453@163.com. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, 1800 Lihu Avenue, Wuxi 214122, China. 18861822453@163.com.
Zheng X
Food Engineering & Machinery Group, School of Mechanical Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. 17625010805@163.com. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, 1800 Lihu Avenue, Wuxi 214122, China. 17625010805@163.com.
Cui Z
Food Engineering & Machinery Group, School of Mechanical Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Cuizhengwei@jiangnan.edu.cn. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, 1800 Lihu Avenue, Wuxi 214122, China. Cuizhengwei@jiangnan.edu.cn.
Fu J
Food Engineering & Machinery Group, School of Mechanical Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. 18352537966@163.com. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, 1800 Lihu Avenue, Wuxi 214122, China. 18352537966@163.com.

MeSH

EthanolFactor Analysis, StatisticalFlavonoidsFlowersLiquid-Liquid ExtractionMicrowavesOleaceaePlant ExtractsSolventsSonication

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29236089

Citation

Yu, Jianfeng, et al. "Sequential Combination of Microwave- and Ultrasound-Assisted Extraction of Total Flavonoids From Osmanthus Fragrans Lour. Flowers." Molecules (Basel, Switzerland), vol. 22, no. 12, 2017.
Yu J, Lou Q, Zheng X, et al. Sequential Combination of Microwave- and Ultrasound-Assisted Extraction of Total Flavonoids from Osmanthus fragrans Lour. Flowers. Molecules. 2017;22(12).
Yu, J., Lou, Q., Zheng, X., Cui, Z., & Fu, J. (2017). Sequential Combination of Microwave- and Ultrasound-Assisted Extraction of Total Flavonoids from Osmanthus fragrans Lour. Flowers. Molecules (Basel, Switzerland), 22(12). https://doi.org/10.3390/molecules22122216
Yu J, et al. Sequential Combination of Microwave- and Ultrasound-Assisted Extraction of Total Flavonoids From Osmanthus Fragrans Lour. Flowers. Molecules. 2017 Dec 13;22(12) PubMed PMID: 29236089.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sequential Combination of Microwave- and Ultrasound-Assisted Extraction of Total Flavonoids from Osmanthus fragrans Lour. Flowers. AU - Yu,Jianfeng, AU - Lou,Qi, AU - Zheng,Xiangyang, AU - Cui,Zhengwei, AU - Fu,Jian, Y1 - 2017/12/13/ PY - 2017/11/23/received PY - 2017/12/11/revised PY - 2017/12/12/accepted PY - 2017/12/14/entrez PY - 2017/12/14/pubmed PY - 2018/7/24/medline KW - Osmanthus fragrans Lour. flower KW - microwave-assisted extraction KW - response surface methodology KW - total flavonoids KW - ultrasound-assisted extraction JF - Molecules (Basel, Switzerland) JO - Molecules VL - 22 IS - 12 N2 - Microwave-assisted and ultrasound-assisted extraction assays were used to isolate total flavonoids (TF) from Osmanthus fragrans flowers. The effects of the solid-liquid ratio, ethanol concentration, microwave power, microwave extraction time, ultrasonic power and ultrasonic extraction time on the yield of TF were studied. A sequential combination of microwave- and ultrasound-assisted extraction (SC-MUAE) methods was developed, which was subsequently optimized by Box-Behnken design-response surface methodology (BBD-RSM). The interaction effects of the ethanol concentration (40-60%), microwave extraction time (5-7 min), ultrasonic extraction time (8-12 min) and ultrasonic power (210-430 W) on the yield of TF were investigated. The optimum operating parameters for the extraction of TF were determined to be as follows: ethanol concentration (48.15%), microwave extraction time (6.43 min), ultrasonic extraction time (10.09 min) and ultrasonic power (370.9 W). Under these conditions, the extraction yield of TF was 7.86 mg/g. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/29236089/Sequential_Combination_of_Microwave__and_Ultrasound_Assisted_Extraction_of_Total_Flavonoids_from_Osmanthus_fragrans_Lour__Flowers_ DB - PRIME DP - Unbound Medicine ER -