|
KMID : 1007520180270041085
|
|
Food Science and Biotechnology
2018 Volume.27 No. 4 p.1085 ~ p.1092
|
|
|
Effects of drying methods on contents of bioactive compounds and antioxidant activities of Angelica dahurica
|
|
Liang Wei-Hong
Chang Tung-Wu
Charng Yuh-Chyang
|
|
|
Abstract
|
|
|
|
Baizhi (Angelica dahurica) has been widely used as a traditional Chinese herbal medicine, functional food and cosmetic product ingredient, mostly because of the high furanocoumarin compounds in roots. Because the fresh root is perishable, drying techniques are needed to maintain a higher-quality product. Freeze-drying is the best method but energy-consuming and costly. The aim of this study was to analyze the quality (antioxidant and furanocoumarin content) of Baizhi roots after freeze-drying (the control) and in-the-shade, 40 and 70 °C drying. Antioxidant activity was revealed by 2,2-diphenyl-1-picrylhydrazyl and Fe2+ chelating assay, and the content of six furanocoumarin compounds, including xanthotoxin, bergapten, oxypeucedanin, imperatorin, phellopterin and isoimperatorin, was analyzed by liquid chromatography. Antioxidant activity was greater in roots with in-the-shade, 40 and 70 °C drying than freeze-drying. The furanocoumarin content pattern was similar with 70 °C drying and freeze-drying. A. dahurica roots dried at 70 °C may be an alternative method for maintaining high quality.
|
|
|
KEYWORD
|
|
|
Angelica dahurica, Drying method, Furanocoumarin, Antioxidant
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|