Skip to main content
SpringerLink
Log in

Analysis of Flavonoids in Portulaca oleracea L. by UV–Vis Spectrophotometry with Comparative Study on Different Extraction Technologies

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

Portulaca oleracea L. is a traditional edible and medicinal plant in China. Flavonoids are one of the main active ingredients of this plant. Five extraction technologies of flavonoids from P. oleracea L. were investigated and compared, including microwave-assisted extraction, ultrasonic extraction, reflux extraction, Soxhlet extraction, and marinated extraction. The results showed that microwave-assisted extraction was most suitable for the extraction of flavonoids from P. oleracea L. because of its high effect and short extraction time. The found optimum extraction conditions were that the ethanol concentration was 70% (v/v), solid–liquid ratio was 1:50, extracting temperature was 50 °C and irradiation time was 9 min. Quantification was performed by means of UV–Vis spectrophotometry with chromogenic system of NaNO2–Al (NO3)3–NaOH. Under the optimum conditions, the calibration curve for the analyte was linear with the correlation coefficients greater than 0.9999. The average recovery was 102.6%, and its RSD was 1.13%(n = 5). Eight types of P. oleracea L. according to different habits were investigated. The total content of flavonoids was 7.16, 7.10, 9.38, 6.82, 6.78, 11.36, 5.12, and 1.76 mg g−1, respectively.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Aberoumand A (2008) Nutritional evaluation of edible Portulaca oleracia as plant food. Food Anal Methods . doi:10.1007/s1261-008-9049-9

    Google Scholar 

  • Chen J, Shi YP, Liu JY (2003) Determination of noradrenaline and dopamine in Chinese herbal extracts from Portulaca oleracea L. by high-performance liquid chromatography. J Chromatogr A 1003:127–132

    Article  CAS  Google Scholar 

  • Chen XJ, Ji H, Zhang QW (2008a) A rapid method for simultaneous determination of 15 flavonoids in Epimedium using pressurized liquid extraction and ultra-performance liquid chromatography. J Pharm Biomed Anal 46:226–235

    Article  CAS  Google Scholar 

  • Chen Y, Guo ZP, Wang XY (2008b) Sample preparation. J Chromatogr A 1184:191–219

    Article  CAS  Google Scholar 

  • Deng XY, Gao GH, Zheng SN, Li FM (2008) Qualitative and quantitative analysis of flavonoids in the leaves of Isatis indigatica Fort. by ultra-performance liquid chromatography with PDA and electrospray ionization tandem mass spectrometry detection. J Pharm Biomed Anal 48:562–567

    Article  CAS  Google Scholar 

  • De Souza LM, Cipriani TR, Iacomini M (2008) HPLC/ESI-MS and NMR analysis of flavonoids and tannins in bioactive extract from leaves of Maytenus ilicifolia. J Pharm Biomed Anal 47:59–67

    Article  Google Scholar 

  • Ganzler K, Szinai I, Salgo A (1990) Effective sample preparation method for extracting biologically active compounds from different matrices by a microwave technique. J Chromatogr 520:257–262

    Article  CAS  Google Scholar 

  • Garti N, Slavin Y, Aserin A (1999) Surface and emulsification properties of a new gum extracted from Portulaca oleracea L. Food Hydrocoll 13:145–155

    Article  CAS  Google Scholar 

  • Jin Y, Xiao YS, Zhang FF (2008) Systematic screening and characterization of flavonoid glycosides in Carthamus tinctorius L. by liquid chromatography/UV diode-array detection/electrospray ionization tandem mass spectrometry. J Pharm Biomed Anal 46:418–430

    Article  CAS  Google Scholar 

  • Keith LH, Gron LU, Young JL (2007) Green analytical methodologies. Chem Rev 107:2695–2708

    Article  CAS  Google Scholar 

  • Palaniswamya UR, Bible BB, McAvoy RJ (2004) Oxalic acid concentrations in Purslane (Portulaca oleraceae L.) is altered by the stage of harvest and the nitrate to ammonium ratios in hydroponics. Sci Hortic 102:267–275

    Article  Google Scholar 

  • Radhakrishnan R, Zakaria MNM, Islam MW (2001) Neuropharmacological actions of Portulaca oleraceae L v. sativa (Hawk). J Ethnopharmacol 76:171–176

    Article  CAS  Google Scholar 

  • Shao B, Guo HZ, Cui YJ (2007) Simultaneous determination of six major stilbenes and flavonoids in Smilax china by high performance liquid chromatography. J Pharm Biomed Anal 44:737–742

    Article  CAS  Google Scholar 

  • Su J, Fu P, Shen YH, Zhang C (2008) Simultaneous analysis of flavonoids from Hypericum japonicum Thunb. ex Murray (Hypericaceae) by HPLC-DAD-ESI/MS. J Pharm Biomed Anal 46:342–348

    Article  CAS  Google Scholar 

  • Volpi N, Bergonzini G (2006) Analysis of flavonoids from propolis by on-line HPLC–electrospray mass spectrometry. J Pharm Biomed Anal 42:354–361

    Article  CAS  Google Scholar 

  • Yazici I, Turkan I, Sekmen AH, Demiral T (2007) Salinity tolerance of purslane (Portulaca oleracea L.) is achieved by enhanced antioxidative system, lower level of lipid peroxidation and proline accumulation. Environ Exp Bot 61:49–57

    Article  CAS  Google Scholar 

  • Zhang JY, Chen XG, Hu ZD (2002) Quantification of noradrenaline and dopamine in Portulaca oleracea L. by capillary electrophoresis with laser-induced fluorescence detection. Anal Chim Acta 471:203–209

    Article  CAS  Google Scholar 

  • Zhang Y, Chen J, Ma XM (2007) Simultaneous determination of flavonoids in Ixeridium gracile by micellar electrokinetic chromatography. J Pharm Biomed Anal 45:42–46

    Article  Google Scholar 

Download references

Acknowledgements

This work was financially supported by the National Natural Science Foundation of China (No. 20875025, No. J0830415) and the Hunan Provincial Natural Science Foundation (No. 07JJ3018).

Author information

Authors and Affiliations

  1. State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha, 410082, People’s Republic of China

    Hongbin Zhu, Yuzhi Wang, Yuxuan Liu, Yalin Xia & Tian Tang

Authors
  1. Hongbin Zhu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yuzhi Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yuxuan Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yalin Xia
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Tian Tang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yuzhi Wang.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Zhu, H., Wang, Y., Liu, Y. et al. Analysis of Flavonoids in Portulaca oleracea L. by UV–Vis Spectrophotometry with Comparative Study on Different Extraction Technologies. Food Anal. Methods 3, 90–97 (2010). https://doi.org/10.1007/s12161-009-9091-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-009-9091-2

Keywords

Search

Navigation