Antioxidant and flavor properties of Angelica sinensis extracts as affected by processing

Shih Hao Huang, Chien Chung Chen, Chun Mao Lin, Been Huang Chiang

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Angelica sinensis (AS) was extracted with water or 20% ethanol for different time periods, and the antioxidant activity as well as flavor quality of the extracts were investigated. The AS extracts contained significant amount of phenolic acids, including nicotinic acid, phthalic acid, p-coumaric acid, and ferulic acid. Regardless the water or alcohol extraction, most of the phenolic acids reached their maximum values in 15 min. Assays including inhibition of 1,1-diphenylpicrylhydrazyl (DPPH), lipid peroxidation, and DNA relaxation activities also indicated that 15 min extraction resulted in a product with the highest antioxidant activity. The 15 min AS extracts in the concentration range of 20-200 μg/ml also showed inhibitory effects on NO production in LPS-activated RAW 264.7 macrophage in a dose-dependent manner. Statistical analysis revealed that the antioxidant activity and phenolic acid concentration for all AS extracts exhibited a positive and significant linear correlation, suggesting that the phenolic acids are the important contributors for the antioxidant activity of the AS extracts. The contents of volatile compounds of AS were much higher in the 20% ethanol extracts than those in water extracts. In the 20% ethanol extracts, the amount of ligustilide, butylidene phthalide and butyl phthalide were higher in the 30-min extracts than that prepared for longer time. Considering both of antioxidant activity and flavor quality, the AS extract should be prepared with 20% ethanol with extraction time less than 30 min.

Original languageEnglish
Pages (from-to)402-409
Number of pages8
JournalJournal of Food Composition and Analysis
Volume21
Issue number5
DOIs
Publication statusPublished - Aug 2008

Fingerprint

Angelica sinensis
flavor
Antioxidants
antioxidants
extracts
Ethanol
phenolic acids
antioxidant activity
ferulic acid
phthalides
ethanol
Water
Niacin
phthalic acid
Lipid Peroxidation
water
p-coumaric acid
niacin
Macrophages
Alcohols

Keywords

  • Angelica sinensis
  • Chinese nutraceutical: antioxidant activity
  • DNA relaxation
  • Dong-gui: Chinese herbal medicine
  • Ferulic acid
  • Food analysis
  • Food composition
  • Lipid peroxidation
  • Nitric oxide
  • Volatile compounds

ASJC Scopus subject areas

  • Food Science

Cite this

Antioxidant and flavor properties of Angelica sinensis extracts as affected by processing. / Huang, Shih Hao; Chen, Chien Chung; Lin, Chun Mao; Chiang, Been Huang.

In: Journal of Food Composition and Analysis, Vol. 21, No. 5, 08.2008, p. 402-409.

Research output: Contribution to journalArticle

Huang, Shih Hao ; Chen, Chien Chung ; Lin, Chun Mao ; Chiang, Been Huang. / Antioxidant and flavor properties of Angelica sinensis extracts as affected by processing. In: Journal of Food Composition and Analysis. 2008 ; Vol. 21, No. 5. pp. 402-409.
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