Optimization of the extraction process of polyphenols from Allium cepa using response surface methodology and assessment of its antioxidant and lipid-lowering action
Non-alcoholic fatty liver disease (NAFLD) development and progression is closely associated with oxidative stress (OS). The main objective of this research was to optimize the extraction process of Allium cepa polyphenols using a response surface methodology (RSM) and evaluate its antioxidant and li...
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| Veröffentlicht in: | Journal of food measurement & characterization 2022-04, Vol.16 (2), p.1171-1183 |
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| creator | Fan, Kongming Yang, Xiaoqian Zhou, Chunyang Mei, Xue Yang, Xin Fu, Qiaofeng Li, Yan Lin, Yong Yang, Chunyan |
| description | Non-alcoholic fatty liver disease (NAFLD) development and progression is closely associated with oxidative stress (OS). The main objective of this research was to optimize the extraction process of
Allium cepa
polyphenols using a response surface methodology (RSM) and evaluate its antioxidant and lipid-lowering activity correlated with NAFLD. First of all, ultrasound-assisted extraction (UAE) process of the polyphenols from
A. cepa
was optimized using a three-factor-three-level Box-Behnken Design (BBD) combined with single factor experiment, among which, the investigation factor was total polyphenol content (TPC) from
A. cepa
measured by Folin-ciocalteu reagent. Then, the quantification of the main polyphenols from
A. cepa
was undertaken using high performance liquid chromatography (HPLC). Afterwards, the antioxidant activity of
A. cepa
extract (ACE) was evaluated using 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylrylhydrazyl (DPPH) free radicals. In addition, the in vitro lipid-lowering action was investigated using hepatic steatosis model in HepG2 cells induced by free fatty acid (FFA). As a result, the optimal extraction conditions were extraction time of 30 min, extraction temperature of 53.42 ℃, 1:70 solid-to-solvent ratio and 64.5% ethanol. Under these conditions, the measured TPC was 17.0819 mg/g GAE, which was in agreement with the predicted value, while TPC was 17.2449 mg/g GAE with relative error of 0.96%. Furthermore, HPLC analysis showed that the main polyphenols existed in ACE were isoquercitrin (5.07 mg/g DW) and quercetin (2.03 mg/g DW). In addition, Antioxidant activity showed that the IC
50
values of ACE against ABTS and DPPH free radicals were 84.19 ± 0.03 μg/mL and 171.2 ± 0.02 μg/mL, respectively. Moreover, the in vitro lipid-lowering effect exhibited that ACE reduced the levels of TC and TG (
P
|
| doi_str_mv | 10.1007/s11694-021-01239-4 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_3080910189</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3080910189</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-4c21e6fcf2a7e3320443ac09664216403be33c147e8cd49a4a73d3720d2510ea3</originalsourceid><addsrcrecordid>eNp9UcFO3TAQjCoqFQE_0JOlnlN2bTd5OSLUFiQkLvRsuc6GZ5TErtdRef0f_hPnpSq3nnY1OzO7q6mqjwifEaC9ZMSm0zVIrAGl6mr9rjqV2Klao9In_3rZfKgumJ8AALHVulGn1ct9zH7yf2z2YRZhEHlPgp5zsu6IxBQcMa-TGMZD3NMcRhZDCpO4Gke_TMJRtGJhPz-KRBzDzCR4SYN1JCbK-9CHMTwehJ17YZmL20RzXh195oKWPc--L_XIGH30fT2G35RWx-2M8-r9YEemi7_1rPrx7evD9U19d__99vrqrnYKu1xrJ5GawQ3StqSUBK2VddA1jZbYaFA_C-pQt7Rzve6stq3qVSuhl18QyKqz6tPmW97-tRBn8xSWNJeVRsEOOgTcdYUlN5ZLgTnRYGLyk00Hg2DWRMyWiCmJmGMiRheR2kQc18covVn_R_UKEyySGw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3080910189</pqid></control><display><type>article</type><title>Optimization of the extraction process of polyphenols from Allium cepa using response surface methodology and assessment of its antioxidant and lipid-lowering action</title><source>SpringerLink Journals - AutoHoldings</source><creator>Fan, Kongming ; Yang, Xiaoqian ; Zhou, Chunyang ; Mei, Xue ; Yang, Xin ; Fu, Qiaofeng ; Li, Yan ; Lin, Yong ; Yang, Chunyan</creator><creatorcontrib>Fan, Kongming ; Yang, Xiaoqian ; Zhou, Chunyang ; Mei, Xue ; Yang, Xin ; Fu, Qiaofeng ; Li, Yan ; Lin, Yong ; Yang, Chunyan</creatorcontrib><description>Non-alcoholic fatty liver disease (NAFLD) development and progression is closely associated with oxidative stress (OS). The main objective of this research was to optimize the extraction process of
Allium cepa
polyphenols using a response surface methodology (RSM) and evaluate its antioxidant and lipid-lowering activity correlated with NAFLD. First of all, ultrasound-assisted extraction (UAE) process of the polyphenols from
A. cepa
was optimized using a three-factor-three-level Box-Behnken Design (BBD) combined with single factor experiment, among which, the investigation factor was total polyphenol content (TPC) from
A. cepa
measured by Folin-ciocalteu reagent. Then, the quantification of the main polyphenols from
A. cepa
was undertaken using high performance liquid chromatography (HPLC). Afterwards, the antioxidant activity of
A. cepa
extract (ACE) was evaluated using 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylrylhydrazyl (DPPH) free radicals. In addition, the in vitro lipid-lowering action was investigated using hepatic steatosis model in HepG2 cells induced by free fatty acid (FFA). As a result, the optimal extraction conditions were extraction time of 30 min, extraction temperature of 53.42 ℃, 1:70 solid-to-solvent ratio and 64.5% ethanol. Under these conditions, the measured TPC was 17.0819 mg/g GAE, which was in agreement with the predicted value, while TPC was 17.2449 mg/g GAE with relative error of 0.96%. Furthermore, HPLC analysis showed that the main polyphenols existed in ACE were isoquercitrin (5.07 mg/g DW) and quercetin (2.03 mg/g DW). In addition, Antioxidant activity showed that the IC
50
values of ACE against ABTS and DPPH free radicals were 84.19 ± 0.03 μg/mL and 171.2 ± 0.02 μg/mL, respectively. Moreover, the in vitro lipid-lowering effect exhibited that ACE reduced the levels of TC and TG (
P
<
0.05
) compared with model group. Accordingly, the results indicated that
A. cepa
might be a potential strategy for NAFLD intervention.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-021-01239-4</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Allium cepa ; Antioxidants ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Design factors ; Engineering ; Error analysis ; Ethanol ; Fatty liver ; Food Science ; Free radicals ; High performance liquid chromatography ; Hypolipidemic activity ; Lipids ; Liquid chromatography ; Liver diseases ; Optimization ; Original Paper ; Oxidative stress ; Polyphenols ; Quercetin ; Reagents ; Response surface methodology ; Steatosis ; Sulfonic acid</subject><ispartof>Journal of food measurement & characterization, 2022-04, Vol.16 (2), p.1171-1183</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-4c21e6fcf2a7e3320443ac09664216403be33c147e8cd49a4a73d3720d2510ea3</citedby><cites>FETCH-LOGICAL-c319t-4c21e6fcf2a7e3320443ac09664216403be33c147e8cd49a4a73d3720d2510ea3</cites><orcidid>0000-0002-4536-6378</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-021-01239-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-021-01239-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27915,27916,41479,42548,51310</link.rule.ids></links><search><creatorcontrib>Fan, Kongming</creatorcontrib><creatorcontrib>Yang, Xiaoqian</creatorcontrib><creatorcontrib>Zhou, Chunyang</creatorcontrib><creatorcontrib>Mei, Xue</creatorcontrib><creatorcontrib>Yang, Xin</creatorcontrib><creatorcontrib>Fu, Qiaofeng</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Lin, Yong</creatorcontrib><creatorcontrib>Yang, Chunyan</creatorcontrib><title>Optimization of the extraction process of polyphenols from Allium cepa using response surface methodology and assessment of its antioxidant and lipid-lowering action</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Non-alcoholic fatty liver disease (NAFLD) development and progression is closely associated with oxidative stress (OS). The main objective of this research was to optimize the extraction process of
Allium cepa
polyphenols using a response surface methodology (RSM) and evaluate its antioxidant and lipid-lowering activity correlated with NAFLD. First of all, ultrasound-assisted extraction (UAE) process of the polyphenols from
A. cepa
was optimized using a three-factor-three-level Box-Behnken Design (BBD) combined with single factor experiment, among which, the investigation factor was total polyphenol content (TPC) from
A. cepa
measured by Folin-ciocalteu reagent. Then, the quantification of the main polyphenols from
A. cepa
was undertaken using high performance liquid chromatography (HPLC). Afterwards, the antioxidant activity of
A. cepa
extract (ACE) was evaluated using 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylrylhydrazyl (DPPH) free radicals. In addition, the in vitro lipid-lowering action was investigated using hepatic steatosis model in HepG2 cells induced by free fatty acid (FFA). As a result, the optimal extraction conditions were extraction time of 30 min, extraction temperature of 53.42 ℃, 1:70 solid-to-solvent ratio and 64.5% ethanol. Under these conditions, the measured TPC was 17.0819 mg/g GAE, which was in agreement with the predicted value, while TPC was 17.2449 mg/g GAE with relative error of 0.96%. Furthermore, HPLC analysis showed that the main polyphenols existed in ACE were isoquercitrin (5.07 mg/g DW) and quercetin (2.03 mg/g DW). In addition, Antioxidant activity showed that the IC
50
values of ACE against ABTS and DPPH free radicals were 84.19 ± 0.03 μg/mL and 171.2 ± 0.02 μg/mL, respectively. Moreover, the in vitro lipid-lowering effect exhibited that ACE reduced the levels of TC and TG (
P
<
0.05
) compared with model group. Accordingly, the results indicated that
A. cepa
might be a potential strategy for NAFLD intervention.</description><subject>Allium cepa</subject><subject>Antioxidants</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Design factors</subject><subject>Engineering</subject><subject>Error analysis</subject><subject>Ethanol</subject><subject>Fatty liver</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>High performance liquid chromatography</subject><subject>Hypolipidemic activity</subject><subject>Lipids</subject><subject>Liquid chromatography</subject><subject>Liver diseases</subject><subject>Optimization</subject><subject>Original Paper</subject><subject>Oxidative stress</subject><subject>Polyphenols</subject><subject>Quercetin</subject><subject>Reagents</subject><subject>Response surface methodology</subject><subject>Steatosis</subject><subject>Sulfonic acid</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9UcFO3TAQjCoqFQE_0JOlnlN2bTd5OSLUFiQkLvRsuc6GZ5TErtdRef0f_hPnpSq3nnY1OzO7q6mqjwifEaC9ZMSm0zVIrAGl6mr9rjqV2Klao9In_3rZfKgumJ8AALHVulGn1ct9zH7yf2z2YRZhEHlPgp5zsu6IxBQcMa-TGMZD3NMcRhZDCpO4Gke_TMJRtGJhPz-KRBzDzCR4SYN1JCbK-9CHMTwehJ17YZmL20RzXh195oKWPc--L_XIGH30fT2G35RWx-2M8-r9YEemi7_1rPrx7evD9U19d__99vrqrnYKu1xrJ5GawQ3StqSUBK2VddA1jZbYaFA_C-pQt7Rzve6stq3qVSuhl18QyKqz6tPmW97-tRBn8xSWNJeVRsEOOgTcdYUlN5ZLgTnRYGLyk00Hg2DWRMyWiCmJmGMiRheR2kQc18covVn_R_UKEyySGw</recordid><startdate>20220401</startdate><enddate>20220401</enddate><creator>Fan, Kongming</creator><creator>Yang, Xiaoqian</creator><creator>Zhou, Chunyang</creator><creator>Mei, Xue</creator><creator>Yang, Xin</creator><creator>Fu, Qiaofeng</creator><creator>Li, Yan</creator><creator>Lin, Yong</creator><creator>Yang, Chunyan</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-4536-6378</orcidid></search><sort><creationdate>20220401</creationdate><title>Optimization of the extraction process of polyphenols from Allium cepa using response surface methodology and assessment of its antioxidant and lipid-lowering action</title><author>Fan, Kongming ; Yang, Xiaoqian ; Zhou, Chunyang ; Mei, Xue ; Yang, Xin ; Fu, Qiaofeng ; Li, Yan ; Lin, Yong ; Yang, Chunyan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-4c21e6fcf2a7e3320443ac09664216403be33c147e8cd49a4a73d3720d2510ea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Allium cepa</topic><topic>Antioxidants</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Design factors</topic><topic>Engineering</topic><topic>Error analysis</topic><topic>Ethanol</topic><topic>Fatty liver</topic><topic>Food Science</topic><topic>Free radicals</topic><topic>High performance liquid chromatography</topic><topic>Hypolipidemic activity</topic><topic>Lipids</topic><topic>Liquid chromatography</topic><topic>Liver diseases</topic><topic>Optimization</topic><topic>Original Paper</topic><topic>Oxidative stress</topic><topic>Polyphenols</topic><topic>Quercetin</topic><topic>Reagents</topic><topic>Response surface methodology</topic><topic>Steatosis</topic><topic>Sulfonic acid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fan, Kongming</creatorcontrib><creatorcontrib>Yang, Xiaoqian</creatorcontrib><creatorcontrib>Zhou, Chunyang</creatorcontrib><creatorcontrib>Mei, Xue</creatorcontrib><creatorcontrib>Yang, Xin</creatorcontrib><creatorcontrib>Fu, Qiaofeng</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Lin, Yong</creatorcontrib><creatorcontrib>Yang, Chunyan</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fan, Kongming</au><au>Yang, Xiaoqian</au><au>Zhou, Chunyang</au><au>Mei, Xue</au><au>Yang, Xin</au><au>Fu, Qiaofeng</au><au>Li, Yan</au><au>Lin, Yong</au><au>Yang, Chunyan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of the extraction process of polyphenols from Allium cepa using response surface methodology and assessment of its antioxidant and lipid-lowering action</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2022-04-01</date><risdate>2022</risdate><volume>16</volume><issue>2</issue><spage>1171</spage><epage>1183</epage><pages>1171-1183</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Non-alcoholic fatty liver disease (NAFLD) development and progression is closely associated with oxidative stress (OS). The main objective of this research was to optimize the extraction process of
Allium cepa
polyphenols using a response surface methodology (RSM) and evaluate its antioxidant and lipid-lowering activity correlated with NAFLD. First of all, ultrasound-assisted extraction (UAE) process of the polyphenols from
A. cepa
was optimized using a three-factor-three-level Box-Behnken Design (BBD) combined with single factor experiment, among which, the investigation factor was total polyphenol content (TPC) from
A. cepa
measured by Folin-ciocalteu reagent. Then, the quantification of the main polyphenols from
A. cepa
was undertaken using high performance liquid chromatography (HPLC). Afterwards, the antioxidant activity of
A. cepa
extract (ACE) was evaluated using 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylrylhydrazyl (DPPH) free radicals. In addition, the in vitro lipid-lowering action was investigated using hepatic steatosis model in HepG2 cells induced by free fatty acid (FFA). As a result, the optimal extraction conditions were extraction time of 30 min, extraction temperature of 53.42 ℃, 1:70 solid-to-solvent ratio and 64.5% ethanol. Under these conditions, the measured TPC was 17.0819 mg/g GAE, which was in agreement with the predicted value, while TPC was 17.2449 mg/g GAE with relative error of 0.96%. Furthermore, HPLC analysis showed that the main polyphenols existed in ACE were isoquercitrin (5.07 mg/g DW) and quercetin (2.03 mg/g DW). In addition, Antioxidant activity showed that the IC
50
values of ACE against ABTS and DPPH free radicals were 84.19 ± 0.03 μg/mL and 171.2 ± 0.02 μg/mL, respectively. Moreover, the in vitro lipid-lowering effect exhibited that ACE reduced the levels of TC and TG (
P
<
0.05
) compared with model group. Accordingly, the results indicated that
A. cepa
might be a potential strategy for NAFLD intervention.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-021-01239-4</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-4536-6378</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Allium cepa Antioxidants Chemistry Chemistry and Materials Science Chemistry/Food Science Design factors Engineering Error analysis Ethanol Fatty liver Food Science Free radicals High performance liquid chromatography Hypolipidemic activity Lipids Liquid chromatography Liver diseases Optimization Original Paper Oxidative stress Polyphenols Quercetin Reagents Response surface methodology Steatosis Sulfonic acid |
| title | Optimization of the extraction process of polyphenols from Allium cepa using response surface methodology and assessment of its antioxidant and lipid-lowering action |
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