Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro

Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, u...
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Autor*in:	Yanfei Zhang [verfasserIn] Haitong Tang [verfasserIn] Yuchuan Zheng [verfasserIn] Jinzhu Li [verfasserIn] Le Pan [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Analytical chemistry Food science Ajuga ciliata Bunge Poly-phenols Ultrasonic RSM

Übergeordnetes Werk:	In: Heliyon - Elsevier, 2016, 5(2019), 10, Seite e02733-
Übergeordnetes Werk:	volume:5 ; year:2019 ; number:10 ; pages:e02733-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.heliyon.2019.e02733

Katalog-ID:	DOAJ076630498

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520			\|a Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. This study proves that the ultrasonic-assisted extraction technique can extract phenolic compounds with antioxidant capacity from Ajuga ciliata Bunge.
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publishDate	2019
allfields	10.1016/j.heliyon.2019.e02733 doi (DE-627)DOAJ076630498 (DE-599)DOAJ6987ca8c62ff42c2acf976afde969b73 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yanfei Zhang verfasserin aut Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. This study proves that the ultrasonic-assisted extraction technique can extract phenolic compounds with antioxidant capacity from Ajuga ciliata Bunge. Analytical chemistry Food science Ajuga ciliata Bunge Poly-phenols Ultrasonic RSM Science (General) Social sciences (General) Haitong Tang verfasserin aut Yuchuan Zheng verfasserin aut Jinzhu Li verfasserin aut Le Pan verfasserin aut In Heliyon Elsevier, 2016 5(2019), 10, Seite e02733- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:5 year:2019 number:10 pages:e02733- https://doi.org/10.1016/j.heliyon.2019.e02733 kostenfrei https://doaj.org/article/6987ca8c62ff42c2acf976afde969b73 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844019363935 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 5 2019 10 e02733-
spelling	10.1016/j.heliyon.2019.e02733 doi (DE-627)DOAJ076630498 (DE-599)DOAJ6987ca8c62ff42c2acf976afde969b73 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yanfei Zhang verfasserin aut Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. This study proves that the ultrasonic-assisted extraction technique can extract phenolic compounds with antioxidant capacity from Ajuga ciliata Bunge. Analytical chemistry Food science Ajuga ciliata Bunge Poly-phenols Ultrasonic RSM Science (General) Social sciences (General) Haitong Tang verfasserin aut Yuchuan Zheng verfasserin aut Jinzhu Li verfasserin aut Le Pan verfasserin aut In Heliyon Elsevier, 2016 5(2019), 10, Seite e02733- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:5 year:2019 number:10 pages:e02733- https://doi.org/10.1016/j.heliyon.2019.e02733 kostenfrei https://doaj.org/article/6987ca8c62ff42c2acf976afde969b73 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844019363935 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 5 2019 10 e02733-
allfields_unstemmed	10.1016/j.heliyon.2019.e02733 doi (DE-627)DOAJ076630498 (DE-599)DOAJ6987ca8c62ff42c2acf976afde969b73 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yanfei Zhang verfasserin aut Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. This study proves that the ultrasonic-assisted extraction technique can extract phenolic compounds with antioxidant capacity from Ajuga ciliata Bunge. Analytical chemistry Food science Ajuga ciliata Bunge Poly-phenols Ultrasonic RSM Science (General) Social sciences (General) Haitong Tang verfasserin aut Yuchuan Zheng verfasserin aut Jinzhu Li verfasserin aut Le Pan verfasserin aut In Heliyon Elsevier, 2016 5(2019), 10, Seite e02733- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:5 year:2019 number:10 pages:e02733- https://doi.org/10.1016/j.heliyon.2019.e02733 kostenfrei https://doaj.org/article/6987ca8c62ff42c2acf976afde969b73 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844019363935 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 5 2019 10 e02733-
allfieldsGer	10.1016/j.heliyon.2019.e02733 doi (DE-627)DOAJ076630498 (DE-599)DOAJ6987ca8c62ff42c2acf976afde969b73 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yanfei Zhang verfasserin aut Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. This study proves that the ultrasonic-assisted extraction technique can extract phenolic compounds with antioxidant capacity from Ajuga ciliata Bunge. Analytical chemistry Food science Ajuga ciliata Bunge Poly-phenols Ultrasonic RSM Science (General) Social sciences (General) Haitong Tang verfasserin aut Yuchuan Zheng verfasserin aut Jinzhu Li verfasserin aut Le Pan verfasserin aut In Heliyon Elsevier, 2016 5(2019), 10, Seite e02733- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:5 year:2019 number:10 pages:e02733- https://doi.org/10.1016/j.heliyon.2019.e02733 kostenfrei https://doaj.org/article/6987ca8c62ff42c2acf976afde969b73 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844019363935 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 5 2019 10 e02733-
allfieldsSound	10.1016/j.heliyon.2019.e02733 doi (DE-627)DOAJ076630498 (DE-599)DOAJ6987ca8c62ff42c2acf976afde969b73 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yanfei Zhang verfasserin aut Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. This study proves that the ultrasonic-assisted extraction technique can extract phenolic compounds with antioxidant capacity from Ajuga ciliata Bunge. Analytical chemistry Food science Ajuga ciliata Bunge Poly-phenols Ultrasonic RSM Science (General) Social sciences (General) Haitong Tang verfasserin aut Yuchuan Zheng verfasserin aut Jinzhu Li verfasserin aut Le Pan verfasserin aut In Heliyon Elsevier, 2016 5(2019), 10, Seite e02733- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:5 year:2019 number:10 pages:e02733- https://doi.org/10.1016/j.heliyon.2019.e02733 kostenfrei https://doaj.org/article/6987ca8c62ff42c2acf976afde969b73 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844019363935 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 5 2019 10 e02733-
language	English
source	In Heliyon 5(2019), 10, Seite e02733- volume:5 year:2019 number:10 pages:e02733-
sourceStr	In Heliyon 5(2019), 10, Seite e02733- volume:5 year:2019 number:10 pages:e02733-
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Analytical chemistry Food science Ajuga ciliata Bunge Poly-phenols Ultrasonic RSM Science (General) Social sciences (General)
isfreeaccess_bool	true
container_title	Heliyon
authorswithroles_txt_mv	Yanfei Zhang @@aut@@ Haitong Tang @@aut@@ Yuchuan Zheng @@aut@@ Jinzhu Li @@aut@@ Le Pan @@aut@@
publishDateDaySort_date	2019-01-01T00:00:00Z
hierarchy_top_id	835893197
id	DOAJ076630498
language_de	englisch
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callnumber-first	Q - Science
author	Yanfei Zhang
spellingShingle	Yanfei Zhang misc Q1-390 misc H1-99 misc Analytical chemistry misc Food science misc Ajuga ciliata Bunge misc Poly-phenols misc Ultrasonic misc RSM misc Science (General) misc Social sciences (General) Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro
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topic_title	Q1-390 H1-99 Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro Analytical chemistry Food science Ajuga ciliata Bunge Poly-phenols Ultrasonic RSM
topic	misc Q1-390 misc H1-99 misc Analytical chemistry misc Food science misc Ajuga ciliata Bunge misc Poly-phenols misc Ultrasonic misc RSM misc Science (General) misc Social sciences (General)
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title	Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro
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title_full	Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro
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title_sort	optimization of ultrasound-assisted extraction of poly-phenols from ajuga ciliata bunge and evaluation of antioxidant activities in vitro
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title_auth	Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro
abstract	Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. This study proves that the ultrasonic-assisted extraction technique can extract phenolic compounds with antioxidant capacity from Ajuga ciliata Bunge.
abstractGer	Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. This study proves that the ultrasonic-assisted extraction technique can extract phenolic compounds with antioxidant capacity from Ajuga ciliata Bunge.
abstract_unstemmed	Effective extraction of natural antioxidants from cheap plant sources is still a problem. In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. This study proves that the ultrasonic-assisted extraction technique can extract phenolic compounds with antioxidant capacity from Ajuga ciliata Bunge.
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title_short	Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro
url	https://doi.org/10.1016/j.heliyon.2019.e02733 https://doaj.org/article/6987ca8c62ff42c2acf976afde969b73 http://www.sciencedirect.com/science/article/pii/S2405844019363935 https://doaj.org/toc/2405-8440
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In this paper, an excellent method of ultrasound-assisted extraction of phenolic compounds from Ajuga ciliata Bunge was studied. The effects of four factors including ethanol volume fraction, ultrasonic time, ultrasonic temperature and material liquid ratio were discussed. After single factor experiments had been investigated, a 4-factor, 3-level Box-Behnken design experiment was used to obtain the model optimum conditions, which are shown as follows: ethanol volume fraction of 41%, liquid-solid ratio of 35:1 mL/g, ultrasonic temperature of 60 °C and ultrasonic time of 50 min. Under these conditions, the experimental productivity is 3.552 mg/g. The spectra of Fourier infrared and energy dispersive X-ray suggest that phenolic compounds exist in the extracts. Besides, free radical scavenging potentials of superoxide anion, hydroxyl and DPPH were measured to evaluate their antioxidant properties. 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Optimization of ultrasound-assisted extraction of poly-phenols from Ajuga ciliata Bunge and evaluation of antioxidant activities in vitro

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