Effects of ultrasound on the extraction of antioxidants from bearberry (Arctostaphylos adans) leaves

被引：3

作者：

Gribova N.Yu. ^{[1
]}

Filippenko T.A. ^{[1
]}

Nikolaevskii A.N. ^{[1
]}

Khizhan E.I. ^{[1
]}

Bobyleva O.V. ^{[1
]}

机构：

[1] Donetsk National University, Donetsk

来源：

Pharmaceutical Chemistry Journal | 2008年 / 42卷 / 10期

关键词：

Antioxidant Activity; Extractant Ratio; Ultrasound Wave; Oxidation Induction Time; Ultrasound Exposure;

D O I：

10.1007/s11094-009-0181-7

中图分类号：

学科分类号：

摘要：

The effects of ultrasound (f = 60 kHz) on the quantity of biologically active substances extracted from bearberry leaves into a water:ethanol (1:1) mixture were studied, along with their antioxidant properties. The optimal conditions for extract preparation were identified: the raw material:extractant ratio and the duration of ultrasound exposure. Positive and negative aspects of the ultrasound extraction of antioxidants are discussed. The antioxidant activity of the extract prepared in optimum conditions was greater than that of a bearberry leaf extract prepared without ultrasound, increasing the resistance of sunflower oil to oxidation by factors of 2-2.2. © 2008 Springer Science+Business Media, Inc.

引用

页码：593 / 595

页数：2

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