Optimization of the Extraction Process and Comprehensive Evaluation of the Antimicrobial and Antioxidant Properties of Different Polar Parts of the Ethanol Extracts of Cannabis sativa L.

Abstract The total flavonoids of Cannabis sativa L. were selected as the research object, and the extraction process of C. sativa L. was optimized on the basis of a single factor experiment utilizing a five-factor, three-level response surface method. Subsequently, the vitro antimicrobial and antioxidant activities of the flavonoids were evaluated. The optimized extraction conditions were as follows: ratio of liquid to solid, 24.69:1 mL/g; soaking time, 102.12 min; extraction time, 165.96 min; ethanol concentration, 46.59%; extraction temperature, 86.87 °C.