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Extraction assistée par ultrasons et activité antioxydante des composés phénoliques et flavonoïdes et de l’acide ascorbique de fruits de la rose rugosa (Rosa rugosa Thunb.).

La présente étude visait à extraire les composés phénoliques totaux (TPC), les composés flavonoïdes totaux (TFC) et l’acide ascorbique (AA) du fruit de la rose rugosa (Rosa rugosa Thunb.) Par extraction assistée par ultrasons (UAE), et d'évaluer leurs activités antioxydantes. Les EAU ont considérablement augmenté le rendement en extrait par rapport à celui obtenu avec la méthode conventionnelle. Les TPC, TFC et AA ont été extraits, en fonction des conditions d'extraction (température, durée et concentration en éthanol), dans l'intervalle de 50,73 à 96,69, 15,93 à 31,88 et de 3,06 à 6,08 mg / g, respectivement. Les TPC et TFC ont été efficacement extraits à une température relativement élevée (50 ° C) par rapport aux AA (30 ° C). La condition de solvant utilisée pour extraire le TPC, le TFC et l'AA était de 50% d'éthanol. La condition des Emirats Arabes Unis pour l'activité antioxydante la plus élevée a été obtenue à 30 ° C, 30 min et 50% d'éthanol, conditions identiques pour l'extraction la plus élevée en AA. Parmi les extraits, AA a montré une forte corrélation avec l’activité antioxydante à une valeur p de 0,001.


Source: https://www.ncbi.nlm.nih.gov/pubmed/30263760


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