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

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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 2−sc ) 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 2−sc (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.

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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.

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Authors and Affiliations

  1. Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand

    Hongxia Zhang, John Birch, Alaa El-Din Bekhit & George Dias

  2. Department of Anatomy, University of Otago, PO Box 56, Dunedin, New Zealand

    Hongxia Zhang

  3. College of Food and Pharmacy Sciences, Xinjiang Agricultural University, Ürümqi, Republic of China

    Chaonan Xie & Haiyan Yang

  4. Department of Health and Environmental Sciences, Xi’an Jiaotong-Liverpool University, Suzhou, 215213, China

    Zheng Feei Ma

Authors
  1. Hongxia Zhang
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  2. John Birch
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  3. Zheng Feei Ma
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  4. Chaonan Xie
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  5. Haiyan Yang
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  6. Alaa El-Din Bekhit
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  7. George Dias
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Corresponding authors

Correspondence to Hongxia Zhang or Alaa El-Din Bekhit.

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Zhang, H., Birch, J., Ma, Z.F. et al. Optimization of microwave-assisted extraction of bioactive compounds from New Zealand and Chinese Asparagus officinalis L. roots. J Food Sci Technol 56, 799–810 (2019). https://doi.org/10.1007/s13197-018-3540-0

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  • DOI: https://doi.org/10.1007/s13197-018-3540-0

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