title: Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L.
abstract: Asparagus residues were used as materials to obtain antioxidant compounds by solid-liquid extraction in this study. The effects of different extraction parameters including extraction solvents, time, temperature and liquid-solid ratio on the contents of total flavonoids, total phenolics and total antioxidant activity were investigated. Antioxidant activity of the extract from asparagus residues was evaluated by HPLC- ABTS · (+) and the bioactive components were identified by HPLC- MS/MS. The results showed that the extraction yield was significantly influenced (P < 0.05) by solvent composition, extraction time and temperature. The appropriate parameters were preferred as extraction solvent of 50 % ethanol with liquid-solid ratio of 30:1, extraction temperature of 80 °C and time of 2 h. Antioxidant activity evaluation of the extract indicated flavonoids and phenolics were dominant bioactive compounds. Five antioxidant compounds were identified as ferulic acid, kaempferol, quercetin, rutin and isorhamnetin.
authors.affiliation: Beijing key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Tsinghua East Rd. Haidian District, Beijing, 100083 China.
authors.forename: Rui
authors.initials: R
authors.lastname: Fan
authors.affiliation: Beijing key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Tsinghua East Rd. Haidian District, Beijing, 100083 China.
authors.forename: Fang
authors.initials: F
authors.lastname: Yuan
authors.affiliation: Beijing key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Tsinghua East Rd. Haidian District, Beijing, 100083 China.
authors.forename: Ning
authors.initials: N
authors.lastname: Wang
authors.affiliation: Beijing key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Tsinghua East Rd. Haidian District, Beijing, 100083 China.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Asparagus Engineering Technology Research Center of Hebei, No.12 Donghaidao. Jingjijishukaifa District, Qinhuangdao, 066004 China.
authors.forename: Yunxiang
authors.initials: Y
authors.lastname: Huang
keywords: Antioxidant activity; Asparagus residues; Extraction; Flavonoids; Phenolics