Extraction technology, component analysis, antioxidant, antibacterial, analgesic and anti-inflammatory activities of flavonoids fraction from Tribulus terrestris L. leaves

• Main Authors: Chunlian Tian, Yu Chang, Zehui Zhang, Hong Wang, Shibo Xiao, Cancan Cui, Mingchun Liu
• Format: Article
• Language: English
• Published: Elsevier 2019-08-01
• Series: Heliyon
• Subjects: Food analysis; Food composition; Food chemistry; Immunology; Pharmaceutical science; Response surface method
• Online Access: http://www.sciencedirect.com/science/article/pii/S2405844019358943

Research on the extraction technology, component analysis, and antioxidant, antibacterial, analgesic and anti-inflammatory activities of flavonoids fraction from Tribulus terrestris L. leaves was carried out. The extraction process was optimized by response surface method, and the maximum yield 0.27% for flavonoids fraction was achieved with concentration of ethanol solution 25.87%, ratio of solvent to material 30:1 ml/g, and ultrasonic extraction time 27.93 min. Moreover, 14 compositions were identified separately from flavonoids fraction by HPLC-DAD-ESI-MS2. In addition, flavonoids fraction exhibited a better antioxidant activity demonstrated by assays of ABTS, DPPH radical scavenging activity and ferric reducing antioxidant power activity. Furthermore, the antibacterial, analgesic and anti-inflammatory activities of flavonoids fraction were also proved to be stronger. Therefore, the present findings suggest that flavonoids fraction from Tribulus terrestris L. leaves can be a very interesting candidate for the research and development of natural and healthy herbal medicine for the pharmaceutical and food industries.