Journal of Food, Agriculture and Environment

Optimization of enzymatic hydrolysis for extraction of flavonoids from Apium graveolens L. stalks by entropy weight method

Author(s):

Jin-Chao Wu ¹*, Guang-Rong Huang ², Jie Cheng ¹

Recieved Date: 2012-06-19, Accepted Date: 2012-09-22

Abstract:

Celery (Apium graveolens L.) is one of the medicinal and edible plants, widely cultivated in tropic and sub-tropic countries. The aim of this investigation focused on optimization of enzymatic hydrolysis with complex enzyme, including cellulase and hemicellulase, for total flavonoids extraction from celery stalks. The enzymatic hydrolysis conditions, including hydrolysis temperature, amount of enzyme, hydrolysis pH and hydrolysis time, were optimized by combination of orthogonal design and entropy weight analysis method. The results showed that hydrolysis pH was the most effective factor to control for obtaining highest total flavonoid extraction from celery stalks by enzymatic hydrolysis. The optimum parameters of enzymatic hydrolysis process were as following: the amount of enzyme was 60 IU.mL^-1; hydrolysis time 4 h; hydrolysis pH 3.0 and hydrolysis temperature 45ºC. The verification test of the above conditions showed that the total flavonoid extraction from celery stalks by complex enzymatic hydrolysis was 330 µg.mL^-1, which was higher that the value 233 µg.mL^-1 of highest extraction test in orthogonal experiments.

Keywords:

Apium graveolens L., flavonoids, extraction, entropy weight method, enzymatic hydrolysis, celery

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 182-185

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