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| Extraction, components and antioxidant activity of polyphenols from sesame leaves |
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| KeyWord:sesame leaves polyphenolic compound ultrasonic microwave-assisted extraction antioxidant activity component |
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| Abstract: |
| In order to provide a reference for the development of sesame leaves, the ultrafine powder of sesame leaves was used as raw material and the extraction rate of polyphenols was used as an indicator, and the technological parameters of ultrasonic-microwave synergistic extraction of polyphenols from sesame leaves were optimized by single factor experiment and response surface methodology. The contents of five phenolic substances (chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, naringin) in polyphenols were determined by HPLC, and the scavenging ability of DPPH·and ABTS+·, and Fe3+ reducing power were also determined. The results showed that the optimal conditions of extracting polyphenols from sesame leaves were as follows: solid-liquid ratio 1∶30, ethanol volume fraction 70%, extraction temperature 45℃, ultrasonic power 160 W, ultrasonic time 25 min, microwave power 400 W, microwave time 2 min. Under the optimal conditions, the extraction rate of polyphenols from sesame leaves was 4.46%. The content of ferulic acid in the polyphenols from sesame leaves was the highest, which was 2.068 mg/g, and no p-coumaric acid was detected. The polyphenols could effectively remove DPPH· and ABTS+·, and had certain Fe3+reducing ability. In conclusion, polyphenols from the sesame leaves have certain antioxidant activity and can be efficiently extracted from sesame leaves by ultrasonic microwave-assisted extraction method. |
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