Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Pomace: Chemical Composition and Biological Activities
Sea buckthorn pomace (SBP) is a rich source of flavonoid compounds with potential healthy properties. This study optimized ultrasonic-enzymatic-assisted extraction (UEAE) of flavonoids from SBP and investigated its chemical composition and biological activities. Under the optimal conditions (pectina...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/10/1656 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849710856927969280 |
|---|---|
| author | Wenyu Suo Wenzhe Wang Dajing Li Haihong Wu Haiyan Liu Wuyang Huang Yanhong Ma |
| author_facet | Wenyu Suo Wenzhe Wang Dajing Li Haihong Wu Haiyan Liu Wuyang Huang Yanhong Ma |
| author_sort | Wenyu Suo |
| collection | DOAJ |
| description | Sea buckthorn pomace (SBP) is a rich source of flavonoid compounds with potential healthy properties. This study optimized ultrasonic-enzymatic-assisted extraction (UEAE) of flavonoids from SBP and investigated its chemical composition and biological activities. Under the optimal conditions (pectinase addition of 1500 U/g, ultrasonic power of 300 W, ethanol concentration of 48%, liquid–solid ratio of 34:1, extract temperature of 50 °C, and extraction time of 28 min), the yield of SBP flavonoid extracts (SBFEs) was 21.57 ± 0.45 mg/g, well-matched with the predicted value (21.72 mg/g). The chemical composition was detected by ultrahigh-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS<sup>E</sup>) and mainly including isorhamnetin, kaempferol, and quercetin’s derivatives. After purification with AB-8 macroporous resin, the purified product (PSBFE) exhibited a significantly enhanced scavenging capability for 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (947.17 ± 3.85 and 427.33 ± 0.67 μmol Trolox/g, respectively) and ferric reducing antioxidant power (2.68 ± 0.01 mmol FeSO<sub>4</sub>·7H<sub>2</sub>O/g). Moreover, PSBFE possessed a pronounced inhibitory rate on α-glucosidase and α-amylase, with the IC<sub>50</sub> at 52.89 ± 0.09 and 97.81 ± 0.42 μg/mL, respectively. These findings indicate that it is a reliable, optimal extraction method to obtain potential antioxidant and hypoglycemic flavonoids from SBP for comprehensive development in functional food. |
| format | Article |
| id | doaj-art-c068945fdc304c26a7104a49adfd66a8 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c068945fdc304c26a7104a49adfd66a82025-08-20T03:14:46ZengMDPI AGFoods2304-81582025-05-011410165610.3390/foods14101656Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Pomace: Chemical Composition and Biological ActivitiesWenyu Suo0Wenzhe Wang1Dajing Li2Haihong Wu3Haiyan Liu4Wuyang Huang5Yanhong Ma6School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaThe Work of Forestry Administrative Station of Kirgiz Autonomous Prefecture, Artush 845350, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaSea buckthorn pomace (SBP) is a rich source of flavonoid compounds with potential healthy properties. This study optimized ultrasonic-enzymatic-assisted extraction (UEAE) of flavonoids from SBP and investigated its chemical composition and biological activities. Under the optimal conditions (pectinase addition of 1500 U/g, ultrasonic power of 300 W, ethanol concentration of 48%, liquid–solid ratio of 34:1, extract temperature of 50 °C, and extraction time of 28 min), the yield of SBP flavonoid extracts (SBFEs) was 21.57 ± 0.45 mg/g, well-matched with the predicted value (21.72 mg/g). The chemical composition was detected by ultrahigh-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS<sup>E</sup>) and mainly including isorhamnetin, kaempferol, and quercetin’s derivatives. After purification with AB-8 macroporous resin, the purified product (PSBFE) exhibited a significantly enhanced scavenging capability for 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (947.17 ± 3.85 and 427.33 ± 0.67 μmol Trolox/g, respectively) and ferric reducing antioxidant power (2.68 ± 0.01 mmol FeSO<sub>4</sub>·7H<sub>2</sub>O/g). Moreover, PSBFE possessed a pronounced inhibitory rate on α-glucosidase and α-amylase, with the IC<sub>50</sub> at 52.89 ± 0.09 and 97.81 ± 0.42 μg/mL, respectively. These findings indicate that it is a reliable, optimal extraction method to obtain potential antioxidant and hypoglycemic flavonoids from SBP for comprehensive development in functional food.https://www.mdpi.com/2304-8158/14/10/1656<i>Hippophae rhamnoides</i> L.flavonoidsultrasonic-enzymatic-assisted extractionantioxidantα-glucosidase and α-amylase inhibition |
| spellingShingle | Wenyu Suo Wenzhe Wang Dajing Li Haihong Wu Haiyan Liu Wuyang Huang Yanhong Ma Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Pomace: Chemical Composition and Biological Activities Foods <i>Hippophae rhamnoides</i> L. flavonoids ultrasonic-enzymatic-assisted extraction antioxidant α-glucosidase and α-amylase inhibition |
| title | Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Pomace: Chemical Composition and Biological Activities |
| title_full | Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Pomace: Chemical Composition and Biological Activities |
| title_fullStr | Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Pomace: Chemical Composition and Biological Activities |
| title_full_unstemmed | Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Pomace: Chemical Composition and Biological Activities |
| title_short | Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Pomace: Chemical Composition and Biological Activities |
| title_sort | optimization of ultrasonic enzymatic assisted extraction of flavonoids from sea buckthorn i hippophae rhamnoides i l pomace chemical composition and biological activities |
| topic | <i>Hippophae rhamnoides</i> L. flavonoids ultrasonic-enzymatic-assisted extraction antioxidant α-glucosidase and α-amylase inhibition |
| url | https://www.mdpi.com/2304-8158/14/10/1656 |
| work_keys_str_mv | AT wenyusuo optimizationofultrasonicenzymaticassistedextractionofflavonoidsfromseabuckthornihippophaerhamnoidesilpomacechemicalcompositionandbiologicalactivities AT wenzhewang optimizationofultrasonicenzymaticassistedextractionofflavonoidsfromseabuckthornihippophaerhamnoidesilpomacechemicalcompositionandbiologicalactivities AT dajingli optimizationofultrasonicenzymaticassistedextractionofflavonoidsfromseabuckthornihippophaerhamnoidesilpomacechemicalcompositionandbiologicalactivities AT haihongwu optimizationofultrasonicenzymaticassistedextractionofflavonoidsfromseabuckthornihippophaerhamnoidesilpomacechemicalcompositionandbiologicalactivities AT haiyanliu optimizationofultrasonicenzymaticassistedextractionofflavonoidsfromseabuckthornihippophaerhamnoidesilpomacechemicalcompositionandbiologicalactivities AT wuyanghuang optimizationofultrasonicenzymaticassistedextractionofflavonoidsfromseabuckthornihippophaerhamnoidesilpomacechemicalcompositionandbiologicalactivities AT yanhongma optimizationofultrasonicenzymaticassistedextractionofflavonoidsfromseabuckthornihippophaerhamnoidesilpomacechemicalcompositionandbiologicalactivities |