Studies on Flavones Extraction from Edible Gnaphlium affine and in Vitro Antioxidant Activities

Abstract:

In this manuscript,the extraction technologies was optimized and the antioxidant activities of the total flavonoids from edible Gnaphlium affine was investigated.The microwave-assisted extraction technique of flavones from Gnaphlium affine and in vitro antioxidant activities of its flavones had been studied.The antioxidant activities of flavones were also compared with ascorbic acid(VC).The result shows that the optimum extraction conditions were:50% ethanol,1∶60(g:mL) material-liquid ratio,extraction temperature 60 ℃,and extraction time 6 min when the microwave power is 500 W.The average yield of flavones was 4.63%.Total antioxidant activities,scavenging superoxide anion and DPPH radical of the flavones from Gnaphlium affine were weaker than those of VC,but higher scavenging hydroxyl and restraining peroxidation of lipoprotein of yolk which induced by Fe2+.