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한국식품과학회지
→ 한국식품과학회지2017 ; 49(01): 44-49
Antioxidant activities of phenolic compounds from Angelica gigas Nakai extract using subcritical water
Min-Jung Ko, Jeong-Hyun Lee, Hwa-Hyun Nam, and Myong-Soo Chung*
Department of Food Science and Engineering, Ewha Womans University
ABSTRACT
Subcritical water extraction can be used to selectively extraction compounds by varying the temperature-dependent dielectric constant of water. This study investigated subcritical water extraction of decursin and nodakenin yields from Angelica gigas Nakai (AN) quantitatively and qualitatively by HPLC, and HPLC-ESI/MS. Total phenolics, total flavonoid contents, and antioxidant activity were determined by DPPH and ABTS radical scavenging activity, including the effects of varying the extraction conditions of temperature (110-200°C) and time (1-20 min) under high pressure (10MPa). By subcritical water extraction under operating conditions of 120-130°C, the maximum yields of decursin (6.64±0.42% in the dried material) and nodakenin (3.71±0.28% in the dried material) were obtained. From 190-200°C the maximum yields of total phenolics (75.97±1.64 mg gallic acid equivalent/g AN), flavonoids (8.56±1.10 mg quercetin equivalent/g AN), DPPH (63.07±1.71%), and ABTS (72.32±2.82%) were obtained.
KEYWORD
subcritical water extraction, Angelica gigas Nakai, decursin, nodakenin, antioxidant activity
한국식품과학회지 2017 Feb; 49(01): 44 - 49
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