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Optimization of Phenolic Antioxidant Extraction from Wuweizi (Schisandra chinensis extract) Pulp Using Random- Centroid Optimazation Methodology.

Date:2016/9/21 22:36:55

Optimization of Phenolic Antioxidant Extraction from Wuweizi (Schisandra chinensis extract) Pulp Using Random-

Centroid Optimazation Methodology.The extraction optimization and composition analysis of polyphenols in the 

fresh pulp of Wuweizi (Schisandra chinensis extract) have been investigated in this study. The extraction 

process of polyphenols from Wuweizi (Schisandra chinensis extract) pulp was optimized using Random-Centroid Optimization (RCO) methodology. 


Six factors including liquid and solid ratio, ethanol concentration, pH, temperature, heating time and extraction 

times, and three extraction targets of polyphenol content, antioxidant activity and extract yield were considered 

in the RCO program. Three sets of optimum proposed factor values were obtained corresponding to three extraction 

targets respectively. The set of optimum proposed factor values for polyphenol extraction given was chosen in 

further experiments as following: liquid and solid ratio (v/w) 8, ethanol 67.3% (v/v), initial pH 1.75, temperature 

55C for 4 h and extraction repeated for 4 times. The Wuweizi polyphenol extract (WPE) was obtained with a yield 

of 16.37 mg/g and composition of polyphenols 1.847 mg/g, anthocyanins 0.179 mg/g, sugar 9.573 mg/g and protein 

0.327 mg/g. The WPE demonstrated high scavenging activities against DPPH radicals.