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. 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

Rui Fan  1 , Fang Yuan  1 , Ning Wang  1 , Yanxiang Gao  1 , Yunxiang Huang  2
Affiliations

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

Rui Fan et al. J Food Sci Technol. 2015 May.

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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Figures

Fig. 1
Fig. 1
Comparison of experimental (symbols) and predicted by Peleg’s model (line) values for the extraction of antioxidant compounds from asparagus residues with 50 % aqueous ethanol (each experimental value was the mean of three measurements)
Fig. 2
Fig. 2
Influence of extraction temperature on the contents of total phenolics, total flavonoids and total antioxidant activity (DPPH, ABTS assays) of the extracts from asparagus residues a. Theresults were expressed as mean ± standard deviation (n = 3), the different letters indicated that the difference was significant (P < 0.05), and the only same letter was expressed as insignificant difference (P > 0.05). a Extractions were carried out for 2 h with the solvent of 50 % ethanol
Fig. 3
Fig. 3
Influence of liquid–solid ratio on the contents of total phenolics, total flavonoids and total antioxidant activity (DPPH, ABTS assays) of the extracts from asparagus residuesb. The results were expressed as mean ± standard deviation (n = 3), the different letters indicated that the difference was significant (P < 0.05), and the only same letter was expressed as insignificant difference (P > 0.05). b Extractions were carried out for 2 h with the solvent of 50 % ethanol at temperature of 80 °C
Fig. 4
Fig. 4
HPLC-ABTS · + chromatographic profiles of antioxidant compounds in ethyl ether fraction of the extractc. c Extraction was carried out at 80 °C for 2 h with 50 % ethanol in liquid–solid ratio of 30:1
Fig. 5
Fig. 5
HPLC-ABTS · + chromatographic profiles of antioxidant compounds in ethyl acetate fraction of the extract
Fig. 6
Fig. 6
HPLC-ABTS · + chromatographic profiles of antioxidant compounds in n-butanol fraction of the extract
Fig. 7
Fig. 7
HPLC-ABTS · + chromatographic profiles of antioxidant compounds in aqueous fraction of the extract
See this image and copyright information in PMC

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