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Optimization of microwave-assisted extraction of bioactive compounds from New Zealand and Chinese Asparagus officinalis L. roots

  • Hongxia ZhangEmail author
  • John Birch
  • Zheng Feei Ma
  • Chaonan Xie
  • Haiyan Yang
  • Alaa El-Din BekhitEmail author
  • George Dias
Original Article
  • 30 Downloads

Abstract

The extraction of total phenolics (TPC), total flavonoids content (TFC), total saponins content (TSC), and caffeic acid (AC) contents of asparagus roots extract (ARE) from New Zealand and Chinese AR cultivars was optimized following a microwave-assisted extraction combined with central composite design. The determination of AC was conducted by HPLC in samples extracted under the optimum extraction conditions. The optimal variables for ethanol extraction generated a maximum TPC, TFC and TSC of optimal results for 68.6 mg GAE/g, 11.9 mg RE/g and 0.7 mg SE/g as well as antioxidant power towards β-carotene bleaching assay (%βsc) (57.2%), superoxide anion radical (%O sc 2− ) scavenging capacity (20.1%) and ferric reducing antioxidant power assay (FRAP) (1.63 µmol/g). For methanol, optimum extraction conditions obtained maximum TPC (62.6 mg GAE/g) TFC (10.7 mg RE/g), TSC (0.68 mg SE/g) with %βsc (53.9%), %O sc 2− (19.1%) and FRAP (0.63 µmol/g). The content of caffeic acid from ARE ranged from 0.46 to 2.89 mg/g with ethanol and from 0.41 to 2.64 mg/g with methanol.

Keywords

Asparagus officinalis L. Roots Antioxidants Caffeic acid MAE Cultivars 

Notes

Acknowledgement

The financial support from the research Grant (Ref. 2014BAD04B00) of the Food Science and Pharmacy College of Xinjiang Agriculture University, China) to this project is highly appreciated. The authors would also like to thank the Dr. Xiaohong Wang of the Department of Veterinary Medicine for providing the facilities for this project.

Supplementary material

13197_2018_3540_MOESM1_ESM.docx (34 kb)
Supplementary material 1 (DOCX 33 kb)
13197_2018_3540_MOESM2_ESM.docx (4.6 mb)
Supplementary material 2 (DOCX 4684 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food ScienceUniversity of OtagoDunedinNew Zealand
  2. 2.Department of AnatomyUniversity of OtagoDunedinNew Zealand
  3. 3.College of Food and Pharmacy SciencesXinjiang Agricultural UniversityÜrümqiRepublic of China
  4. 4.Department of Health and Environmental SciencesXi’an Jiaotong-Liverpool UniversitySuzhouChina

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