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PM · Lens · Optimization of Surfactant‑Mediated, Ultrasonic‑assisted Extraction of Antioxidant Polyphenols from Rattan Tea (Ampelopsis grossedentata) Using Response Surface Methodology

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Article · Volume 13, Issue 51 · pp. 446–453

Optimization of Surfactant‑Mediated, Ultrasonic‑assisted Extraction of Antioxidant Polyphenols from Rattan Tea (Ampelopsis grossedentata) Using Response Surface Methodology

Feng Li2,3, Aun Raza4, Yan‑Wei Wang4, Xiu‑Quan Xu4, Guan‑Hua Chen2

  1. 1Department of Food Science, School of Food and Biological Engineering, Jiangsu University, China.
  2. 2Department of Cardiothoracic Surgery, Affiliated Hospital of Jiangsu University, Zhenjiang 212001, Jiangsu Province, P. R, China.
  3. 3Department of Pharmacognosy, School of Pharmacy, Jiangsu University, Zhenjiang 212013, China.

Abstract

Background: Rattan tea is a medicinal plant that has been used for many years for the treatment of inflammation, fatty liver, tumor, diabetes, and hyperlipidemia.Objective: A green and novel approach based on surfactant‑mediated, ultrasonic‑assisted extraction (SM‑UAE) was developed for the extraction of antioxidant polyphenols from Rattan tea. A nonionic surfactant Tween‑80 was selected as extraction solvent. The antioxidant activity was measured by total phenolic content (TPC) and ferric‑reducing/antioxidant capacity (FRAC) assay.Materials and Methods: Optimization of extraction parameters including concentration of solvent, ultrasonic time, and temperature were investigated by response surface methodology. The antioxidant activity was measured by TPC and FRAC assay.Results: The optimal extraction conditions were determined as 6.8% (v/v) of aqueous Tween‑80, ultrasonic temperature of 54°C, and ultrasonic time of 28.8 min. Under these conditions, the highest TPC value of 360.4 mg gallic acid equivalent per gram of dry weight material (GAE/g DW) was recorded. Moreover, 6.8% (v/v) of aqueous Tween‑80, ultrasonic temperature of 54.5°C, and ultrasonic time of 28.4 min were determined for the highest FRAC value of 478.2 μmol of Fe2+/g of weight material (μmol Fe2+/g DW). Compared with other methods, the TPC and FRAC values of 313.5 mg GAE/g DW and 389.6 μmol Fe2+/g DW were obtained by heat reflux extraction using ethanol as solvent, respectively, and 343.2 mg GAE/g DW and 450.1 μmol Fe2+/g DW were obtained by UAE using ethanol as solvent, respectively.Conclusion: The application of SM‑UAE markedly decreased extraction time or extraction cost and improved the extraction efficiency, compared with the other methods.

Keywords: Antioxidant polyphenols; Rattan tea; response surface methodology; Tween‑80 mediated extraction; ultrasonic‑assisted extraction

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