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Polyphenol Contents and Antioxidant Activity of Extracts from Angelica dahurica Root after Different Conditions of Microwave-assisted Extraction  

Joo, Eun-Young (Department of Herbal Biotechnology, Daegu Haany University)
Kim, Nam-Woo (Department of Herbal Biotechnology, Daegu Haany University)
Publication Information
Food Science and Preservation / v.15, no.1, 2008 , pp. 133-138 More about this Journal
Abstract
This study investigated the antioxidant activities of extracts from Angelica dahurica roots after microwave-assisted extraction with different levels of energy (120, 240W) and extraction time (5, 10, 15 and 30 min). The highest extraction yield was 11.77 mg% in water at 240W for 30 min followed by 11.42 mg% in water at 120Wand 30 min. The highest total polyphenol contents was 32.36 mg/g in an ethanol extract, followed by 31.77mg/g in water extract at the same conditions of 240W, 30 min. The electron donating abilities both the ethanol extract obtained using 240W and 30 min and the water extract obtained employing 120W and 5min showed the highest values, 83.55% and 82.49% respectively at a concentration 1.0mg/mL. The highest superoxide dismutase (SOD)-like activity was 14.16% in ethanol extract at 120Wand 15min, followed by 13.22% in the water extract at 120W and 5 min. The best extraction yield and polyphenol content after microwave-assisted extraction were achieved with 240W and 30 min using water. The best condition for extraction of electron donating ability and SOD-like activity from A dahurica roots were 120W and 5 minutes using water.
Keywords
Angelica dahurica; microwave-assisted extract; polyphenol; electron donating ability; SOD-like activity;
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Times Cited By KSCI : 11  (Citation Analysis)
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