Research on Extraction Technology and Antioxidant Activity of Flavonoids from Jerusalem Artichoke

In this paper, the ethanol extraction of flavonoids from Jerusalem artichoke was studied. On the basis of single factor tests, the orthogonal test was used in the optimization of technological parameters. The significance of these factors affecting was in the following order: material ratio > concentration of alcohol > extraction temperature > extraction time. Their optimal parameters were: extraction temperature 80degC, concentration of alcohol 70%, the ratio of solid to liquid 1:20 and extraction time 40 min. Under this optimal condition, the contents of flavonoids were 8.81 mg/g. Antioxidant experiments showed that the flavonoids extract (FE) from Jerusalem artichoke had strong DPPH radical scavenging activities. DPPH radical scavenging activity of FE (95.2%) was substantial powerful than BHT (77.3%), closed to the ascorbic acid (97.7%). In addition, the antioxidation capability of FE was confirmed in lard system and it was similar to BHT and rutin. This study revealed that FE from Jerusalem artichoke is an effective potential source of natural antioxidants.