Optimization of functional compounds extraction from Ginkgo biloba seeds using response surface methodology
Main Article Content
Keywords
Ginkgo biloba seeds, response surface methodology, functional extracts, antioxidant activity
Abstract
Ginkgo biloba seeds are important raw material for foods and medicines. A response surface method was used to obtain the following optimized extraction conditions for Ginkgo biloba seed extracts (GBSE) with the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability: 0.08 g/mL material-to-liquid ratio, 70% ethanol concentration, 47°C extraction temperature and extraction time of 22 min. Fourier transform infrared spectroscopy revealed the polysaccharide structure of GBSE from three varieties of Ginkgo biloba seeds (Fozhi, Maling and Yuanling seed varieties). The extract yield, polysaccharides, total phenolics and total flavonoids in the three varieties were 5.77–6.11%, 11.45–364.69 mg/g, 22.34–25.54 mg/g and 14.87–16.47 mg/g, respectively. The GBSE has good antioxidant ability, including DPPH-reducing activity (1842.73–2616.00 micromol [mmol] Trolox Equivalents [TE]/gram [g]), ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); 185.03–217.63 mmol TE/g) and ferric-reducing antioxidant power (FRAP; 220.46–230.77 mmol TE/g). This study provides a method for preparing GBSE with high antioxidant activity and improving the utilization value of Ginkgo biloba seeds.
References
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Li, F., Pak, S., Zhao, J., Wei, Y., Zhang, Y. and Li, Q. 2021. Structural characterization of a neutral polysaccharide from Cucurbia moschata and its uptake behaviors in Caco-2 cells. Foods 10: 2357. 10.3390/foods10102357
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Liu, S.J., Wu, C.E., Fan, G.J., Li, T.T., Ying, R.F. and Miao, Y. 2017. Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines. Journal of Food Biochemistry 41: e12409. 10.1111/jfbc.12409
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Marincas¸, O., Feher, I., Magdas, D.A. and Pus¸cas, R. 2018. Optimized and validated method for simultaneous extraction, identification and quantification of flavonoids and capsaicin, along with isotopic composition, in hot peppers from different regions. Food Chemistry 267: 255–262. 10.1016/j.foodchem.2017.10.031
Nayak, C.A. and Rastogi, N.K. 2013. Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology. Food Research International 50: 550–556. 10.1016/j.foodres.2011.02.033
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Prakash-Maran, J., Sivakumar, V., Thirugnanasambandham, K. and Sridhar, R. 2013. Optimization of microwave-assisted extraction of pectin from orange peel. Carbohydrate Polymers 97: 703–709. 10.1016/j.carbpol.2015.12.051
Ray, A., Halder, T., Jena, S., Sahoo, A., Ghosh, B., Mohanty, S., Mahapatra, N. and Nayak, S. 2020. Application of artificial neural network (ANN) model for prediction and optimization of coronarin D content in Hedychium coronarium. Industrial Crops and Products 146: 112186. 10.1016/j.indcrop.2020.112186
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Shen, D.B., Kou, X.H., Wu, C.E., Fan, G.J., Li, T.T., Dou, J.F. et al. 2021. Cocktail enzyme-assisted alkaline extraction and identification of jujube peel pigments. Food Chemistry 357: 129747. 10.1016/j.foodchem.2021.129747
Shen, D.B., Shi, H.J., Wu, C.E., Fan, G.J. and Li, T.T. 2020. Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters. Journal of Food Science 85: 4351–4358. 10.1111/1750-3841.15516
Siddeeg, A., Xu, Y.S., Jiang, Q.X. and Xia, W.S. 2015. In vitro antioxidant activity of protein fractions extracted from seinat (Cucumis melo var. tibish) seeds. CyTA–Journal of Food 13: 472–481. 10.1080/19476337.2014.1003199
Singh, B., Kaur, P., Gopichand, Singh, R.D. and Ahuja, P.S. 2008. Biology and chemistry of Ginkgo biloba. Fitoterapia 79(6): 401–418. 10.1016/j.fitote.2008.05.007
Subaşı, B.G., Vahapoğlu, B., Capanoglu, E. and Mohammadifar, M.A. 2021. A review on protein extracts from sunflower cake: tech-no-functional properties and promising modification methods. Critical Reviews in Food Science and Nutrition 2: 1–16. 10.1080/10408398.2021.1904821
Triveni, R., Shamala, T.R. and Rastogi, N.K. 2001. Optimised production and utilisation of exopolysaccharide from Agrobacterium radiobacter. Process Biochemistry 36: 787–795. 10.1016/S0032-9592(00)00279-X
Wang, J., Sun, B.G., Cao, Y., Tian, Y.L. and Zhang, H.J. 2008. Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry 106: 804–810. 10.1016/j.foodchem.2013.10.121
Wang, H.Y. and Zhang, Y.Q. 2019. The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods. Journal of Food Composition and Analysis 83: 103247. 10.1016/j.jfca.2019.103247
Yan, X., Ye, R. and Chen, Y. 2015. Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chemistry 180: 106–115. 10.1016/j.foodchem.2015.01.127
Yang, J.T., Wu, C.E., Li, T.T., Li, Y.Y., Jia, S.Q., Fan, G.J. and Peng, F.R. 2011 Identification and purification of an allergic glycoprotein from Ginkgo biloba kernel. Journal of Integrative Agriculture 10: 631–641. 10.1016/S1671-2927(11)60045-X
Zhang, G., Hu, M., He, L., Fu, P., Wang, L. and Zhou, J. 2013. Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro. Food and Bioproducts Processing, 91: 158–168. 10.1016/j.fbp.2012.09.003
Zhao, M.X., Dong, Z.H., Yu, Z.H., Xiao, S.Y. and Li, Y.M. 2012. Effects of Ginkgo biloba extract in improving episodic memory of patients with mild cognitive impairment: a randomized controlled trial. Chinese Journal of Integrative Medicine 10: 628–634. 10.3736/jcim20120605
Zou, M.M., Zhang, W., Dong, Q.H., Tang, C., Cao, F.L. and Su, E.Z. 2021a. Submerged fermentation of Ginkgo biloba seeds powder using Eurotium cristatum for the development of ginkgo seeds fermented products. Journal of the Science of Food and Agriculture 101: 1782–1791. 10.1002/jsfa.10792
Zou, M.M., Zhang, W., Wu, R., Jiang, H.J., Cao, F.L. and Su, E.Z. 2021b. Removal of ginkgotoxin from the Ginkgo biloba seeds powder by adopting membrane separation technology. Journal of Cleaner Production 280: 124452. 10.1016/j.jclepro.2020.124452
Benzie, I.F.F. and Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry 239: 70–76. 10.1016/S0891-5849(98)00315-3
Bezerra, M.A., Santelli, R.E., Oliveira, E.P., Villar, L.S. and Escaleira, L.A. 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta 76: 965–977. 10.1016/j.talanta.2008.05.019
Bobinaitė, R., Viškelis, P., Šarkinas A. and Venskutonis, P.R. 2013. Phytochemical composition, antioxidant and antimicrobial properties of raspberry fruit, pulp, and marc extracts. CyTA-Journal of Food 11: 334–342, 10.1080/19476337.2013.766265
Borges, G.D.S.C., Vieira, F.G.K., Copetti, C., Gonzaga, L.V. and Fett, R. 2011. Optimization of the extraction of flavanols and anthocyanins from the fruit pulp of Euterpe edulis using the response surface methodology. Food Research International 44: 708–715. 10.1016/j.foodres.2010.12.025
Brand-Williams, W., Cuvelier, M.E. and Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT–Food Science and Technology 28: 25–30. 10.1016/S0023-6438(95)80008-5
Campelo, M.D., Neto, J.F.C., Lima, A.B.N., Chagas-Neto, C., Gonzaga, M.L.D., et al. 2021. Polysaccharides and extracts from Agaricus brasiliensis Murill-A comprehensive review. International Journal of Biological Macromolecules 183: 1697–1714. 10.1016/j.ijbiomac.2021.05.112
Chan, P.C., Xia, Q. and Fu, P.P. 2007. Ginkgo biloba leave extract: biological, medicinal, and toxicological effects. Journal of Environmental Science and Health Part C–Environmental Carcinogenesis & Ecotoxicology Reviews 25: 211–244. 10.1080/10590500701569414
Corrales, M., Toepfl, S., Butz, P., Knorr, D. and Tauscher, B. 2009. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. Innovative Food Science & Emerging Technologies 9: 85–91. 10.1016/j.ifset.2007.06.002
Dahmoune, F., Boulekbache, L., Moussi, K., Aoun, O., Spigno, G. and Madani, K. 2013. Valorization of citrus limon residues for the recovery of antioxidants: evaluation and optimization of microwave and ultrasound application to solvent extraction. Industrial Crops and Products 50: 77–87. 10.1016/j.indcrop.2013.07.013
Elez Garofulić, I., Kruk, V., Martić, A., Martić, I., Zorić, Z., Pedisić, et al. 2020. Evaluation of polyphenolic profile and antioxidant activity of Pistacia lentiscus L. leaves and fruit extract obtained by optimized microwave-assisted extraction. Foods 9: 1556. 10.3390/foods9111556
Fıçıcılar, B.B., Gençcelep, H. and Tevfik, Ö. 2018. Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging. CyTA–Journal of Food 16: 848–858. 10.1080/19476337.2018.1485747
Galgano, F., Tolve, R., Scarpa, T., Caruso, M.C., Lucini, L., Senizza, B. et al. 2021. Extraction kinetics of total polyphenols, flavonoids, and condensed tannins of lentil seed coat: comparison of solvent and extraction methods. Foods 10: 1810. 10.3390/foods10081810
Gammoudi, N., Mabrouk, M., Bouhemda, T., Nagaz, K. and Ferchichi, A. 2021. Modeling and optimization of capsaicin extraction from Capsicum annuum L. using response surface methodology (RSM), artificial neural network (ANN), and Simulink simulation. Industrial Crops and Products, 171(5): 113869. 10.1016/j.indcrop.2021.113869
Gong, H., Wu, C.E., Kou, X.H., Fan G.J., Li, T.T., Wang, J.H. et al. 2019. Comparison study of 4'-O-methylpyridoxine analogues in Ginkgo biloba seeds from different regions of China. Industrial Crops and Products 129: 45–50. 10.1016/j.indcrop.2018.11.077
Hassan, I., Wan, N.W.I., Yusuf, F.M., Ahmad, S.A. and Ahmad, S. 2020. Biochemical constituent of Ginkgo biloba (seed) 80% methanol extract inhibits cholinesterase enzymes in Javanese Medaka (Oryzias javanicus) model. Journal of Toxicology 2020: 1–11. 10.1155/2020/8815313
Hu, J.L., Liu, Y., Cheng, L.M., Shi, R.J., Qayum, A., Bilawal, A. et al. 2021. Comparison in bioactivity and characteristics of Ginkgo biloba seed polysaccharides from four extract pathways. International Journal of Biological Macromolecules 159: 1156–1164. 10.1016/j.ijbiomac.2020.05.129
Huang, W., Deng, Q.C., Xie, B., Shi, J.J., Huang, F.H., Tian, B.Q. et al. 2010. Purification and characterization of an antioxidant protein from Ginkgo biloba seeds. Food Research International 43: 86–94. 10.3724/SP.J.1142.2010.40521
Jabbar, S., Abid, M., Wu, T., Hashim, M.M., Saeeduddin, M., Hu, B. et al. 2015. Ultrasound extraction of bioactives from carrot. Journal of Food Processing and Preservation 39: 1878–1888. 10.1111/jfpp.12425
Javanmardi, F., Nayebzadeh, K., Saidpour, A., Barati, M. and Mortazavian, A.M. 2021. Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity. LWT–Food Science and Technology 147: 111586. 10.1016/j.lwt.2021.111586
Kaanin-Boudraa, G., Brahmi, F., Wrona, M., Nerín, C., Moudache, M., Mouhoubi, K. et al.2021. Response surface methodology and UPLC-QTOF-MSE analysis of phenolic compounds from grapefruit (Citrus paradisi) by-products as novel in-gredients for new antioxidant packaging. LWT–Food Science and Technology 151: 112–158. 10.1016/j.lwt.2021.112158
Lee, J.J. and Yoon, K.Y. 2021. Optimization of ultrasound-assisted extraction of phenolic compounds from bitter melon (Momordica charantia) using response surface methodology. CyTA–Journal of Food 19: 721–728 10.1080/19476337.2021.1973110
Li, F., Pak, S., Zhao, J., Wei, Y., Zhang, Y. and Li, Q. 2021. Structural characterization of a neutral polysaccharide from Cucurbia moschata and its uptake behaviors in Caco-2 cells. Foods 10: 2357. 10.3390/foods10102357
Liu, H.L., Wang, X.B., Wang, G.B., Cui, B.P., Wu, S.G., Ai, C. et al. 2021. The nearly complete genome of Ginkgo biloba illuminates gymnosperm evolution. Nature Plants 7: 748–756. 10.1038/s41477-021-00933-x
Liu, S.J., Wu, C.E., Fan, G.J., Li, T.T., Ying, R.F. and Miao, Y. 2017. Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines. Journal of Food Biochemistry 41: e12409. 10.1111/jfbc.12409
Mahadevan, S. and Park, Y. 2008. Multifaceted therapeutic benefits of Ginkgo biloba L. chemistry, efficacy, safety, and uses. Journal of Food Science 73: 14–19. 10.1111/j.1750-3841.2007.00597.x
Marincas¸, O., Feher, I., Magdas, D.A. and Pus¸cas, R. 2018. Optimized and validated method for simultaneous extraction, identification and quantification of flavonoids and capsaicin, along with isotopic composition, in hot peppers from different regions. Food Chemistry 267: 255–262. 10.1016/j.foodchem.2017.10.031
Nayak, C.A. and Rastogi, N.K. 2013. Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology. Food Research International 50: 550–556. 10.1016/j.foodres.2011.02.033
Osae, R., Zhou. C.S., Xu, B.G., Tchabo, W., Tahir, H.E., Mustapha, A.T. and Ma, H.L. 2019. Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices. Journal of Food Biochemistry 43: 1–14. 10.1111/jfbc.12832
Papoutsis, K., Zhang, J.Y., Bowyer, M.C., Brunton, N., Gibney, E.R. and Lyng, J. 2021. Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review. Food Chemistry 338: 119–128. 10.1016/j.foodchem.2020.128119
Prakash-Maran, J., Sivakumar, V., Thirugnanasambandham, K. and Sridhar, R. 2013. Optimization of microwave-assisted extraction of pectin from orange peel. Carbohydrate Polymers 97: 703–709. 10.1016/j.carbpol.2015.12.051
Ray, A., Halder, T., Jena, S., Sahoo, A., Ghosh, B., Mohanty, S., Mahapatra, N. and Nayak, S. 2020. Application of artificial neural network (ANN) model for prediction and optimization of coronarin D content in Hedychium coronarium. Industrial Crops and Products 146: 112186. 10.1016/j.indcrop.2020.112186
Re, R., Pellegrini, N. and Proteggente, A. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 72: 1231–1237. 10.1016/S0891-5849(98)00315-3
Shen, D.B., Kou, X.H., Wu, C.E., Fan, G.J., Li, T.T., Dou, J.F. et al. 2021. Cocktail enzyme-assisted alkaline extraction and identification of jujube peel pigments. Food Chemistry 357: 129747. 10.1016/j.foodchem.2021.129747
Shen, D.B., Shi, H.J., Wu, C.E., Fan, G.J. and Li, T.T. 2020. Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters. Journal of Food Science 85: 4351–4358. 10.1111/1750-3841.15516
Siddeeg, A., Xu, Y.S., Jiang, Q.X. and Xia, W.S. 2015. In vitro antioxidant activity of protein fractions extracted from seinat (Cucumis melo var. tibish) seeds. CyTA–Journal of Food 13: 472–481. 10.1080/19476337.2014.1003199
Singh, B., Kaur, P., Gopichand, Singh, R.D. and Ahuja, P.S. 2008. Biology and chemistry of Ginkgo biloba. Fitoterapia 79(6): 401–418. 10.1016/j.fitote.2008.05.007
Subaşı, B.G., Vahapoğlu, B., Capanoglu, E. and Mohammadifar, M.A. 2021. A review on protein extracts from sunflower cake: tech-no-functional properties and promising modification methods. Critical Reviews in Food Science and Nutrition 2: 1–16. 10.1080/10408398.2021.1904821
Triveni, R., Shamala, T.R. and Rastogi, N.K. 2001. Optimised production and utilisation of exopolysaccharide from Agrobacterium radiobacter. Process Biochemistry 36: 787–795. 10.1016/S0032-9592(00)00279-X
Wang, J., Sun, B.G., Cao, Y., Tian, Y.L. and Zhang, H.J. 2008. Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry 106: 804–810. 10.1016/j.foodchem.2013.10.121
Wang, H.Y. and Zhang, Y.Q. 2019. The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods. Journal of Food Composition and Analysis 83: 103247. 10.1016/j.jfca.2019.103247
Yan, X., Ye, R. and Chen, Y. 2015. Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chemistry 180: 106–115. 10.1016/j.foodchem.2015.01.127
Yang, J.T., Wu, C.E., Li, T.T., Li, Y.Y., Jia, S.Q., Fan, G.J. and Peng, F.R. 2011 Identification and purification of an allergic glycoprotein from Ginkgo biloba kernel. Journal of Integrative Agriculture 10: 631–641. 10.1016/S1671-2927(11)60045-X
Zhang, G., Hu, M., He, L., Fu, P., Wang, L. and Zhou, J. 2013. Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro. Food and Bioproducts Processing, 91: 158–168. 10.1016/j.fbp.2012.09.003
Zhao, M.X., Dong, Z.H., Yu, Z.H., Xiao, S.Y. and Li, Y.M. 2012. Effects of Ginkgo biloba extract in improving episodic memory of patients with mild cognitive impairment: a randomized controlled trial. Chinese Journal of Integrative Medicine 10: 628–634. 10.3736/jcim20120605
Zou, M.M., Zhang, W., Dong, Q.H., Tang, C., Cao, F.L. and Su, E.Z. 2021a. Submerged fermentation of Ginkgo biloba seeds powder using Eurotium cristatum for the development of ginkgo seeds fermented products. Journal of the Science of Food and Agriculture 101: 1782–1791. 10.1002/jsfa.10792
Zou, M.M., Zhang, W., Wu, R., Jiang, H.J., Cao, F.L. and Su, E.Z. 2021b. Removal of ginkgotoxin from the Ginkgo biloba seeds powder by adopting membrane separation technology. Journal of Cleaner Production 280: 124452. 10.1016/j.jclepro.2020.124452
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Published
Apr 5, 2022
Article Details
How to Cite
Xu, H.-R., Zhang, Y.-Q., Wang, S., Wang, W.-D., Yu, N.-N., Gong, H., & Ni, Z.-Z. (2022). Optimization of functional compounds extraction from Ginkgo biloba seeds using response surface methodology. Quality Assurance and Safety of Crops & Foods, 14(1), 102-112. https://doi.org/10.15586/qas.v14i1.1033
Section
Research Article
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
How to Cite
Xu, H.-R., Zhang, Y.-Q., Wang, S., Wang, W.-D., Yu, N.-N., Gong, H., & Ni, Z.-Z. (2022). Optimization of functional compounds extraction from Ginkgo biloba seeds using response surface methodology. Quality Assurance and Safety of Crops & Foods, 14(1), 102-112. https://doi.org/10.15586/qas.v14i1.1033