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Change of Antioxidant Activity and Antioxidant Compounds in Saururus chinensis by Extraction Conditions  

Kim, Suk-Kyung (Department of Food Science and Technology, Kyungpook National University)
Ban, So-Youn (Department of Food Science and Technology, Kyungpook National University)
Kim, Jun-Sung (Sambu-Farm)
Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Applied Biological Chemistry / v.48, no.1, 2005 , pp. 89-92 More about this Journal
Abstract
This study was conducted in order to establish the optimum extraction conditions in obtaining Saururus chinensis extracts. At the optimum extraction solvent (40% ethanol solvent), yield, DPPH, total phenolic compounds and total flavonoid in the extract of Saururus chinensis were 13.50%, 83.50%, 2.60 mg/ml and 2.09 mg/ml, respectively. At the optimum extraction time (4 hours), yield, DPPH, total phenolic compounds and total flavonoid in the extract of Saururus chinensis were 12.79%, 71.13%, 2.83 mg/ml and 2.16 mg/ml, respectively. At the optimum conditions (40% ethanol solvent and 4 hours), quercetrin and quercetin contents were 360.13 mg/100 g and 1379.54 mg/100 g, respectively. From the above results, we suggest that the optimum Saururus chinensis extract conditions are 40% ethanol solvent and 4 hours.
Keywords
Saururus chinensis; extraction condition; antioxidant activity; quercetin;
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