1The College of Agriculture and Biotechnology (CAB), Hexi University, Zhangye, P.R. China
2Kaiyuan Bio-tech Development Center, Hexi University, Zhangye, P.R. China
Journal of Food and Nutrition Research.
2015,
Vol. 3 No. 1, 34-39
DOI: 10.12691/jfnr-3-1-6
Copyright © 2015 Science and Education PublishingCite this paper: Xifeng Zhang, Fenqin Zhang, Guanghong Luo, Shenghui Yang, Danxia Wang. Oleanolic acid Separation From Grape Skins by Aqueous Two-phase Extraction and Estimate Its Antioxidant Activity.
Journal of Food and Nutrition Research. 2015; 3(1):34-39. doi: 10.12691/jfnr-3-1-6.
Correspondence to: Guanghong Luo, Kaiyuan Bio-tech Development Center, Hexi University, Zhangye, P.R. China. Email:
464690924@qq.comAbstract
The aim of the current study is to focus on separating the oleanolic acid (OA) from previously prepared aqueous two-phase extraction (ATPE) of grape skins. Several different influential extraction parameters, such as ethanol concentration (v/w), ammonium sulphate concentration (w/w), crude extract concentration (w/w), extraction temperature, and pH, were also investigated. The optimal differential partitioning of OA was achieved in a system (at pH4.0, temperature=25°C)composed of 23% (v/w) ethanol, 18% (w/w) ammonium sulphate, 8% (w/w) crude extract and 41% (w/w) water. The recovery of extracted OA from experiments was determined to be 93.54%. The antioxidant activity of the separated ATPE in relative to VC were, also, investigated in this study at the proper conditions.The ATPE extract showed a relatively high antioxidant ability compared with that of Vitamin C. This proposed extraction technique opens up new possibilities in extraction of other active ingredients in natural plants or biologic samples.
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