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. 2022 Mar 16:14:100287.
doi: 10.1016/j.fochx.2022.100287. eCollection 2022 Jun 30.

Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube

Xiu-Min Liu  1 , Ya Liu  1 , Chun-Hui Shan  1 , Xin-Quan Yang  1 , Qin Zhang  1 , Na Xu  1 , Li-Ying Xu  1 , Wen Song  1
Affiliations

Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube

Xiu-Min Liu et al. Food Chem X. .

Abstract

The present study investigated the effects of different extraction methods including water-water bath (W-WB), ethanol-water bath (E-WB), deep eutectic solvent (DES) combined with ultrasound-assisted extraction (DES-UAE), microwave-assisted extraction (DES-MAE), and enzyme-assisted extraction (DES-EAE) on flavonoids (total flavonoid content, flavonoid composition, and stability) in jujube. The highest total flavonoid content of 8.03 mg/g was obtained by the DES-MAE extraction. Fifteen types of flavonoids were identified from jujube. The amount of rutin produced by the E-WB and DES-UAE methods was 66.88 ± 1.58 μg/g and 45.23 ± 3.22 μg/g, respectively. The retention of flavonoids in DES-UAE extracts were 98.15 ± 0.51%, 64.25 ± 2.21% after 2 h of high temperature treatment at 90 °C and 21 days of dark storage, respectively. The flavonoids extracted by different methods were suitable for dark storage under different light contrasts, where the retention of flavonoids extracted by DES-UAE method was 86.44 ± 2.45%. In conclusion, DES-UAE would be an efficient method for flavonoid extraction from jujube.

Keywords: Deep eutectic solvent; Extraction methods; Jujube; Rutin; Stability.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Xinjiang jujube were used as the experimental materials (a). Extraction yields of different DESs and conventional solvents for flavonoids (b).
Fig. 2
Fig. 2
Effect of temperature (a) and Storage time (b) on stability of flavonoids in jujube.
See this image and copyright information in PMC

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