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Changes of Total Polyphenol Content and Antioxidant Activity of Ligularia fischeri Extracts with Different Microwave-Assisted Extraction Conditions  

권영주 (한국식품개발연구원)
김공환 (아주대학교 화학.생물공학부)
김현구 (한국식품개발연구원)
Publication Information
Food Science and Preservation / v.9, no.3, 2002 , pp. 332-337 More about this Journal
Abstract
This study was undertaken in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Ligularia fischeri extracts. A considerable reduction in extraction time was accomplished by MAE. When 70% methanol 50% methanol 70% ethanol, or 50% ethanol was used, MAE extract contained equal levels of soluble solid and total polyphenol as obtained by RE. The optimum microwave-assisted extraction conditions for Ligularia fischeri were achieved by 120∼150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity with DPPH scavenging method over the variation of microwave energy or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30%), total polyphenol content(2.7%) and antioxidant activity(68%).
Keywords
Ligularia fischeri; microwave-assisted extraction; polyphenol content; antioxidant activity;
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