Extraction of Flavonoids from <i>Docynia delavayi</i> and Their Antioxidant and Hypoglycemic Activities

WANG Anna; PENG Xiaowei; KAN Huan; WANG Dawei; HU Xiang; LIU Yun

doi:10.13386/j.issn1002-0306.2022040128

Volume 44 Issue 2

Jan. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(2): 232-240. > DOI: 10.13386/j.issn1002-0306.2022040128

WANG Anna, PENG Xiaowei, KAN Huan, et al. Extraction of Flavonoids from Docynia delavayi and Their Antioxidant and Hypoglycemic Activities[J]. Science and Technology of Food Industry, 2023, 44(2): 232−240. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040128.

Citation:

PDF (3972 KB)

Extraction of Flavonoids from Docynia delavayi and Their Antioxidant and Hypoglycemic Activities

1.
College of Life Sciences, Southwest Forestry University, Kunming 650224, China
2.
College of Forestry, Southwest Forestry University, Kunming 650224, China
3.
Institute of Tropical Eco-agriculture, Yunnan Academy of Agricultural Sciences, Yuanmou 651300, China

More Information

Received Date: April 12, 2022
Available Online: November 10, 2022

Graphical Abstract

Abstract

Abstract

Taking Docynia delavayi as the raw material, the extraction of flavonoids by ultrasonic-assisted enzymatic method was optimized using response surface methodology, and the in vitro antioxidant and hypoglycemic activities were determined. The results showed that the optimal process parameters were extraction temperature of 50 ℃, complex enzyme (pectinase and cellulase) of 3:2, extraction time of 50 min, liquid-material ratio of 30 mL/g, ethanol concentration of 55%, and pH of 4.5. Under these conditions, the yield of flavonoids from D. delavayi was as high as 13.10%, which was close to the predicted value (13.01%). In vitro antioxidant assays showed that flavonoids from D. delavayi scavenged DPPH, ABTS⁺ and hydroxyl radicals with IC₅₀ values of 0.04, 0.29 and 0.70 mg/mL, and the scavenging rates of DPPH, ABTS⁺ and hydroxyl radicals were 93.98%, 97.60% and 84.26% when the flavonoid concentrations were 0.24, 1.40 and 4.00 mg/mL, respectively. At the same time, D. delavayi flavonoids also presented certain ability to reduce iron ions, which indicated that D. delavayi flavonoids possessed strong antioxidant activities. In vitro hypoglycemic assays found that flavonoids from D. delavayi inhibited α-glucosidase and α-amylase with IC₅₀ values of 0.86 and 0.37 mg/mL, and the α-glucosidase and α-amylase inhibition rates were 81.83% and 82.72% when the flavonoid concentrations were 12.0 and 5.0 mg/mL, respectively, which demonstrated that D. delavayi flavonoids possessed excellent inhibitory ability against α-glucosidase and α-amylase. This paper would provide an experimental basis for the comprehensive development and utilization of D. delavayi.
- Docynia delavayi,
- flavonoids,
- ultrasonic-assisted enzymatic method,
- antioxidant,
- hypoglycemic effect

FullText(HTML)

References (37)

References

[1]	中国科学院中国植物志编辑委员会. 中国植物志[M]. 北京: 科学出版社, 1974, 36: 347 Chinese Academy of Sciences Committee on Chinese Botany. Botanical history of China[M]. Beijing: Science Press, 1974, 36: 347.
[2]	陈璨, 石辰, 王大玮, 等. 云南栘(木衣)SRAP-PCR反应体系的建立及引物筛选[J]. 云南农业大学学报(自然科学),2021,36(6):1037−1043. [CHENG C, SHI C, WANG D W, et al. Establishment of SRAP-PCR reaction system on Docynia delavayi (Franch.) Schneid. and selection of primers[J]. Journal of Yunnan Agricultural University (Natural Science),2021,36(6):1037−1043.
[3]	刘海霞, 刘刚, 张晓喻, 等. 栘[木衣]属植物多酚的含量测定与比较[J]. 食品科学,2014,35(24):295−300. [LIU H X, LIU G, ZHANG X Y, et al. Determination of polyphenol contents in Docynia Dcne[J]. Food Science,2014,35(24):295−300.
[4]	刘刚, 吴京, 朱明君, 等. 云南栘[木衣]叶提取物片段抗氧化活性及成分分析[J]. 西南师范大学学报(自然科学版),2014,39(9):73−81. [LIU G, WU J, ZHU M J, et al. Yunnan Docynia delavayi (Franch. ) Schneid leaves extract antioxidant activity and composition analysis of the fragment[J]. Journal of Southwest China Normal University (Natural Science Edition),2014,39(9):73−81.
[5]	黄丽萍, 徐新, 马二秀, 等. 民族药食资源栘[木衣]乙醇提取物的降糖、降脂及抗氧化活性研究[J]. 中药药理与临床,2019,35(5):60−64. [HUANG L P, XU X, MA E X, et al. Study on the hypo-glycemic, lipid reducing and antioxidant activities of ethanol extract from Docynia delavayi in ethnic medicine and food resources[J]. Pharmacology and Clinics of Chinese Materia Medica,2019,35(5):60−64.
[6]	官智, 潭颂德, 苏镜娱, 等. 云南栘(Docynia delavayi (Franch.) Schneid. )黄酮成分研究[J]. 天然产物研究与开发,2000,12(3):34−37. [GUAN Z, TAN S, SU J, et al. Flavones from the bark of Docynia delavayi (Franch.) Schneid[J]. Natural Product Research and Development,2000,12(3):34−37. doi: 10.3969/j.issn.1001-6880.2000.03.008
[7]	DENG X, ZHAO X, CHEN L, et al. The anti-tumor effects of flavonoids from the ethnic medicine Docynia delavayi (Franch.) Schneid and its possible mechanism[C]// 2011 Hubei Science and Technology Forum, 2011: 236−244.
[8]	邓旭坤, 赵湘培, 梅之南, 等. 傣药“栘依”中黄酮类活性成分抗炎镇痛作用的研究[C]// 2010年全国中药学术研讨会论文集, 2010: 63−68 DENG X K, ZHAO X P, MEI Z N, et al. Study on anti-inflammatory and analgesic effects of flavonoids active components in traditional Dai medicine ''Yiyi''[C]// 2010 National Symposium on Traditional Chinese Medicine. Wuhan: Chinese Association of Integrated Traditional and Western Medicine, 2010: 63−68.
[9]	黄艳丽, 李成华, 杨永林, 等. 多依果醋发酵工艺优化及品质分析[J]. 食品研究与开发,2021,42(22):97−103. [HUANG Y L, LI C H, YANG Y L, et al. Fermentation process optimization and quality analysis of Docynia delavayi fruit vinegar[J]. Food Research and Development,2021,42(22):97−103.
[10]	ZHAO X, SHU G, CHE L, et al. A flavonoid component from Docynia delavayi (Franch. ) Schneid represses transplanted H22 hepatoma growth and exhibits low toxic effect on tumor-bearing mice[J]. Food & Chemical Toxicology,2012,50(9):3166−3173.
[11]	慈晓彤, 石辰, 王大玮, 等. 云南栘[木衣]叶片总RNA提取方法的比较与改进[J]. 西北林学院学报,2020,35(3):95−99. [CI X T, SHI C, WANG D W, et al. Comparison and improvement of total RNA extraction methods from Docynia delavayi leaves[J]. Journal of Northwest Forestry University,2020,35(3):95−99. doi: 10.3969/j.issn.1001-7461.2020.03.15
[12]	XIA G H, LI X H, ZHANG Z, et al. Effects of fermentation treatments on Polygonatum odoratum flavones' antioxidant activities[J]. Saudi Journal of Biological Sciences,2021,28(9):5011−5016. doi: 10.1016/j.sjbs.2021.01.026
[13]	LUO D, MU T, SUN H. Profiling of phenolic acids and flavonoids in sweet potato Ipomoea batatas L. leaves and evaluation of their anti-oxidant and hypoglycemic activities[J]. Food Bioscience,2020,39(44):100801.
[14]	JAISA O C, MARIANA C S, LAISE C S, et al. Extraction of flavonoids from natural sources using modern techniques[J]. Frontiers in Chemistry,2020,8:507887. doi: 10.3389/fchem.2020.507887
[15]	李维莉, 马银海, 彭永芳, 等. 云南栘依总黄酮提取工艺研究[J]. 食品科学,2006,27(7):147−149. [LI W L, MA Y H, PENG Y F, et al. Optimum extracting conditions of flavones in Yunnan Docynia delavayi (Franch. ) Schneid[J]. Food Science,2006,27(7):147−149. doi: 10.3321/j.issn:1002-6630.2006.07.031
[16]	彭珍华. 云南栘衣有效成分提取纯化工艺的研究[D]. 昆明: 昆明理工大学, 2010 PENG Z H. Study on extraction and purification process of effective components from Docynia delavayi[D]. Kunming: Kunming University of Science and Technology, 2010.
[17]	李学玲, 张建强, 郑琰, 等. 大果栘依总黄酮的提取与抗氧化性研究[J]. 云南化工,2018,45(12):58−62. [LI X L, ZHANG J Q, ZHENG Y, et al. Study on extraction, identification and anti-oxidation activity of flavonoids from Docynia delavayi (Franch.) Schneid[J]. Yunnan Chemical Technology,2018,45(12):58−62. doi: 10.3969/j.issn.1004-275X.2018.12.026
[18]	额尔敦巴雅尔, 王琦铭, 云雪艳, 等. 棉籽中黄酮的提取, 纯化及主要成分分析[J]. 中国油脂,2021,46(6):108−113,145. [EERDUNBAYAER, WANG Q M, YUN X Y, et al. Extraction, purification and main components analysis of cottonseed flavonoids[J]. China Oils and Fats,2021,46(6):108−113,145.
[19]	章烨雯, 臧青民, 陈荣, 等. 金橘叶中总黄酮的提取工艺优化及抗氧化活性研究[J]. 中国食品添加剂,2022,33(1):46−54. [ZHANG Y W, ZANG Q M, CHEN R, et al. Optimization of processing technology of total flavonoids from Fortunella margarita Lour swingle leaves and its antioxidant activity[J]. China Food Additives,2022,33(1):46−54.
[20]	PETRA L, MARYA A. Evaluation of antioxidant potential of honey drops and honey lozenges[J]. Food Chemistry Advances,2022(1):100013.
[21]	BULU M, DHRUBO J S, BEDUIN M, et al. Antioxidant potential of herbal polysaccharides: An overview on recent researches[J]. Sensors International,2022(3):100158.
[22]	沙玉欢, 毛晓英, 吴庆智, 等. 核桃分心木黄酮物质的组分及其抗氧化性分析[J]. 食品科学,2021,42(12):91−98. [SHA Y H, MAO X Y, WU Q Z, et al. Flavonoid composition and antioxidant activity of Diaphragma juglandis Fructus[J]. Food Science,2021,42(12):91−98. doi: 10.7506/spkx1002-6630-20200423-304
[23]	汤陈鹏, 吕峰, 王蓉琳. 孔石莼多糖锌结构表征与体外降血糖活性[J]. 食品科学,2020,41(7):52−58. [TANG C P, LÜ F, WANG R L. Structural characterization and hypoglycemic activity in vitro of Ulva pertusa polysaccharides-zinc complex[J]. Food Science,2020,41(7):52−58.
[24]	QIN G Y, XU W, LIU J P, et al. Purification, characterization and hypoglycemic activity of glycoproteins obtained from pea Pisum sativum L[J]. Food Science and Human Wellness,2021,10(3):297−307. doi: 10.1016/j.fshw.2021.02.021
[25]	ZENG X, DU Z, DING X, et al. Preparation, characterization and in vitro hypoglycemic activity of banana condensed tannin-inulin conjugate[J]. Food & Function, 2020, 11: 7973−7986.
[26]	陈永平, 张艺鏻, 吴雨龙, 等. 复合酶辅助超声波提取菊苣根总黄酮的工艺优化及其抗氧化活性[J]. 食品工业科技,2021,42(8):164−171. [CHEN Y P, ZHAGN Y L, WU Y L, et al. Optimization of extraction technology and antioxidant activity of total flavonoids from roots of Cichorium intybus L. by ultrasonic assisted with complex enzyme[J]. Journal of Dairy Science,2021,42(8):164−171.
[27]	曹培杰, 崔晋, 马艳弘. 桑葚籽黄酮超声酶解提取工艺优化及其抗菌、抗氧化活性[J]. 食品工业科技,2019,40(2):175−182. [CAO P J, CUI J, MA Y H. Optimization of ultrasonic enzymatic extraction of flavonoids from mulberry seed and its antibacterial and antioxidant activities[J]. Science and Technology of Food Industry,2019,40(2):175−182.
[28]	刘媛洁, 张良. 响应面法优化复合酶辅助超声波提取柚子皮总黄酮工艺[J]. 食品工业科技,2019,40(23):143−150. [LIU Y J, ZHANG L. Optimization of enzymatic assisted ultrasonic extraction of total flavonoids from grapefruit peel by response surface methodology[J]. Science and Technology of Food Industry,2019,40(23):143−150.
[29]	ZHANG H, LI H, NETALA V R, et al. Optimization of complex enzyme-ultrasonic synergistic extraction of water-soluble polysaccharides from Perilla frutescens seed meal: Purification, characterization and in vitro antioxidant activity[J]. Journal of Food Processing and Preservation,2022,46:16201.
[30]	杨宗玲, 李晗, 范方宇, 等. 超声辅助酶法提取无籽刺梨果渣中黄酮的工艺优化及其抗氧化活性[J]. 食品工业科技,2021,42(13):184−192. [YANG Z L, LI H, FAN F Y, et al. Ultrasound-assisted enzymatic extraction of flavonoids from Rosa sterilis prmace and its antioxidant activity[J]. Science and Technology of Food Industry,2021,42(13):184−192.
[31]	王晴, 曹稳根, 翟科峰, 等. 油菜蜂花粉总黄酮纤维素酶-超声提取工艺及抗氧化活性[J]. 基因组学与应用生物学,2021,40(2):726−734. [WANG Q, CAO W G, ZHAI K F, et al. Extraction process of cellulase-ultrasound and antioxidant activity for total flavonoids from rape bee pollen[J]. Genomics and Applied Biology,2021,40(2):726−734.
[32]	张小梅, 王聪, 靳晓琳, 等. 百香果皮总黄酮的复合酶辅助超声波提取工艺优化及其抗氧化活性分析[J]. 食品工业科技,2022,43(12):215−222. [ZHANG X M, WANG C, JIN X L, et al. Optimization of extraction technology and antioxidant activity of total flavonoids from Passiflora edulis peel by ultrasonic assisted with complex enzyme[J]. Science and Technology of Food Industry,2022,43(12):215−222.
[33]	王俊朋, 张立攀, 胡桂芳, 等. 牡丹花黄酮的提取及对α-淀粉酶的抑制作用[J]. 食品科技,2022,47(1):196−202. [WANG J P, ZHANG L P, HU G F, et al. Extraction and effect on inhibition of α-amylase of flavonoids from peony flower[J]. Food Science and Technology,2022,47(1):196−202.
[34]	黄秋萍, 黄秋婵, 郑燕菲, 等. 薜荔果总黄酮提取工艺及抗氧化性研究[J]. 化学试剂,2021,43(9):1262−1267. [HUANG Q P, HUANG Q C, ZHENG Y F, et al. Extraction and antioxidant activities of total flavonoids from Ficus Pumila fruit[J]. Chemical Reagent,2021,43(9):1262−1267.
[35]	邓韦丝, 王敏, 吕秋冰. 复合酶法提取辣木籽油及其体外抗氧化活性[J]. 粮食与油脂,2019,32(12):67−72. [DENG W S, WANG M, LÜ Q B. Study on composite enzymatic extraction and in vitro anti-oxidative of Moringa oleifera seed oil[J]. Cereals & Oil,2019,32(12):67−72.
[36]	秦生华, 李珊, 凌旭彬, 等. 百香果果皮总黄酮的超声波辅助提取工艺优化及其性质研究[J]. 食品工业科技,2020,41(17):153−160,166. [QIN S H, LI S, LING X B, et al. Optimization of ultrasonic wave assisted-extraction of total flavonoids in passion fruit and their properties[J]. Science and Technology of Food Industry,2020,41(17):153−160,166.
[37]	董浩迪. 黄秋葵黄酮提取分离及其降血糖活性研究[D]. 天津: 天津科技大学, 2019 DONG H D. Study on the extraction, separation and hypoglycemic activity of flavonoids from okra[D]. Tianjin: Tianjin University of Science and Technology, 2019.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (255) PDF downloads (26)

Science and Technology of Food Industry

Extraction of Flavonoids from Docynia delavayi and Their Antioxidant and Hypoglycemic Activities

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content