TỐI ƯU HÓA ĐIỀU KIỆN CHIẾT FLAVONOID KHÁNG OXI HÓA, KHÁNG KHUẨN TỪ QUẢ CAU (Areca catechu L.)

Tóm tắt

This study was conducted to optimize the extraction conditions for flavonoid compounds from Areca
catechu L. fruit, to evaluate the antibacterial and antioxidant activities of these compounds. In the singlefactor method, three factors have been identified that strongly influence on the flavonoid content, including
extraction temperature, extraction time and solvent concentration. The influence levels of the factors were
established according to the Box-Behken design, and the response surface method was designed to optimize
the levels of the factors. The model describing the extraction process of flavonoid compounds (Y, g
quercetion equivalent/g dry weight) with three influencing factors including temperature (X1), time (X2)
and solvent concentration (X3) was built as follows: Y = - 11445,760 – 31,410X1 + 14,455X2 + 279,663X3
– 0,043X1X2 – 0,336X1X3 – 0,041X2X3 + 0,548X1
2 – 0,038X2
2 – 1,342X3
2
và Y2 = 0,527 – 0,015X1 – 0,005X2
+ 0,078X3 with R
2 = 0.913. According to the model, the optimal extraction conditions for the highest
flavonoid content were the temperature of 61.87C, the time of 103.85 minutes, and the methanol of 94.84%
(v/v). Under these conditions, the extract obtained had a flavonoid content of 1645.03 g quercetin/g DW
and antioxidant capacity of 6.46 ± 0.11 mg ascorbic acid equivalent/g dry weight. This extract also showed
strong antibacterial ability against some bacterial strains such as S. aureus (IC50 = 158.8± 6.5 g/ml), S.
enterica (IC50 = 128.6±6.4 g/ml), E. coli (IC50=16.0±0.5 g/ml).