A novel ultrasound-assisted enzyme extraction method of total flavonoids from Viticis Fructus and processed Viticis Fructus: Comparison of in vitro antioxidant activity

• DOI: 10.1016/j.ultsonch.2024.107045
• Publication Date: 2024-08-24T17:33:42Z
• Authors: Yuman Li; Qing Zhang; Qi Fang; Hui Zhu; Xuelin Zong; Xun Gao; Yun Shi; Kunming Qin
• Keywords: Enzymatic Hydrolysis

In this study, it is the first that Viticis Fructus (VF) was used as raw material for extracting total flavonoids using ultrasound-assisted enzyme extraction (UAE) method. Response surface methodology employed to determine optimal parameters. The conditions were follows: 60 % ethanol solution extract solvent, material-liquid ratio of 1:25, pH value 4, addition amount 1.5 %, enzymatic hydrolysis time 30 min, temperature 40 ℃, and ultrasonic 50 min. Comparing flavonoid yield VF processed (PVF) extracted different methods, observed UAE resulted in a higher compared traditional ultrasound extraction. Additionally, PVF by all three methods generally than VF. also demonstrated better vitro antioxidant activity These results suggest an effective method enhance natural flavonoids. study physicochemical properties showed significantly increased after stir-frying, indicating their efficacy can be enhanced.