|
KMID : 0380620200520020130
|
|
Korean Journal of Food Science and Technology
2020 Volume.52 No. 2 p.130 ~ p.137
|
|
|
Effect of varying ethanol concentrations on the extraction properties and physiological activity of Artemisia annua L.
|
|
Kim Kyeoung-Cheol
Kim Ju-Sung
|
|
|
Abstract
|
|
|
The present study was undertaken to compare the effects exerted by different extraction solvents on the extraction of active components, such as polyphenols and flavonoids, from the dried leaves of Artemisia annua L.
Different extracts were prepared using a heating mantle. The extraction solvents used were distilled water, and 20, 40, 60, 80, and 99.5% ethanol solution. It was observed that the 40% ethanol solution yielded the most significant results in the extraction of various phytochemicals with phenol concentration of 154.8±0.28 mg of gallic acid equivalent/g and flavonoid content of 25.28±0.01 mg quercetin equivalent/g. However, based on the extraction solvent used, varying trends were observed in the antioxidant, enzyme inhibition, and bacterial inhibition analyses. It was concluded that the extraction solvent should be selected based on the purpose of use of the dried leaves of A. annua L.
|
|
|
KEYWORD
|
|
|
Artemisia annua, antioxidant, bacterial inhibition, enzyme inhibition, flavonoids
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|