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| Extraction of flavonoids from peanut meal and its antioxidant activity |
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| DOI： |
| KeyWord:peanut meal flavonoids extraction process response surface methodology antioxidant activity |
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| Abstract: |
| In order to optimize the extraction process of flavonoids from peanut meal, with the yield of total flavonoids from peanut meal as indicator, volume fraction of ethanol，extraction temperature and extraction time were selected as the more significant factors by single factor experiment, then the extraction parameters were optimized by response surface methodology, and the antioxidant activity of flavonoids from peanut meal was determined.The results showed that the regression model fitted the actual process well. The optimal conditions were obtained as follows: ratio of material to liquid 1∶15, extraction time 100 min, extraction temperature 70℃, volume fraction of ethanol 60% and extraction times once. Under these conditions,the yield of total flavonoids was 1.197%. The flavonoids from peanut meal had better scavenging activity on DPPH·，·OH and O-2·，and the IC50were 25.0，24.5 μg/mL and 204.0 μg/mL，respectively. |
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