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    Abstract
2014 (Vol. 6, Issue: 5)
Article Information:

Optimized Ultrasonic-assisted Extraction of Flavonoids from Osmanthus fragrans Lour. Residues

Wei Wu, Xin Yu, Yun Zhang and Bingcun Cui
Corresponding Author:  Wei Wu, School of Medicine 

Key words:  Box-Behnken design, flavonoids, Osmanthus fragrans, response surface methodology, , ,
Vol. 6 , (5): 680-685
Submitted Accepted Published
February 22, 2014 March ‎20, ‎2014 May 10, 2014
Abstract:

The extraction of flavonoids Osmanthus fragrans residues was optimized using ultrasonic device. The reaction parameters studied were the ethanol concentration (60-100%), the extraction time (1.5-2.5 h) and temperature (70-90C) using response surface methodology based on Box-Behnken design. A mathematical model was developed to show the effects of each variable and their combinatorial interactions on extraction yield of flavonoids. A high coefficient of determination (R2 = 99.57%) indicated good agreement between the experimental and predicted values of extraction yield. The optimal values of the variables were as the followings: ethanol concentration, 82%; extraction time, 2.1 h; and temperature 82C. The ultrasound-assisted extractions supported higher extraction yields as compared to traditional extraction and could be recommended as an alternative method for extraction of flavonoids compounds from O. fragrans residue.
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  Cite this Reference:
Wei Wu, Xin Yu, Yun Zhang and Bingcun Cui, 2014. Optimized Ultrasonic-assisted Extraction of Flavonoids from Osmanthus fragrans Lour. Residues .  Advance Journal of Food Science and Technology, 6(5): 680-685.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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