Abstract
[Objective] To optimize the extraction process of polyphenols from Clausena anisum-olens kernel, and to analyze their in vitro antioxidant and antibacterial activities. [Methods] With ultrasonic temperature, power, time, as well as solid–liquid ratio and ethanol volume fraction as experimental factors, the response surface method was employed to optimize the ultrasonic extraction process of polyphenols from C. anisum-olens kernel. Furthermore, the in vitro antioxidant activity of the polyphenols was investigated via free radical scavenging assays, and the antibacterial activity was determined using the well diffusion method. [Results] The optimal extraction process is an ultrasonic power of 94 W, an ultrasonic time of 17 min, a solid–liquid ratio of 1:38 (g/mL), and an ethanol volume fraction of 70%. Under these conditions, the polyphenol yield from the C. anisum-olens kernel is (28.53 ± 0.13) mg/g. The DPPH and ABTS+ free radical scavenging abilities of polyphenols exceed those of vitamin C, with half maximal inhibitory concentration (IC50) for hydroxyl, DPPH, and ABTS+ free radicals being 0.37 mg/mL, 29.75 μg/mL, and 6.02 μg/mL, respectively. The minimum inhibitory concentration (MIC) for Escherichia coli and Staphylococcus aureus is 5.63 mg/mL, while the MIC for Bacillus proteus and Pseudomonas aeruginosa is 2.81 mg/mL. [Conclusion] With the optimized extraction process, a higher yield of polyphenols from the C. anisum-olens kernel can be obtained. Additionally, with potent antioxidant and antibacterial activities, these polyphenols demonstrate a promising application prospect in the development of natural antioxidant and antibacterial agents.
Publication Date
7-13-2026
First Page
101
Last Page
108
DOI
10.13652/j.spjx.1003.5788.2025.80563
Recommended Citation
Jianhong, LIAO; Xiufang, SU; Guangjin, ZHENG; and Ganghui, LI
(2026)
"Extraction optimization for polyphenols from Clausena anisum-olens kernel , as well as their antioxidant and antibacterial activities,"
Food and Machinery: Vol. 42:
Iss.
6, Article 13.
DOI: 10.13652/j.spjx.1003.5788.2025.80563
Available at:
https://www.ifoodmm.cn/journal/vol42/iss6/13
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