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KMID : 1134820130420081249
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 8 p.1249 ~ p.1254
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Effects of Extraction Methods on the Antioxidative Activity of Artemisia sp
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Kang Kyung-Myung
Lee Shin-Ho
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Abstract
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The effect of extraction methods, such as reflux extraction (RE), autoclave extraction (AE), low temperature high pressure extraction (LTPE) and ultrasonification extraction (USE) on antioxidant activity of various species of Artemisia (Artemisia capillaris T., Artemisia princeps P., Artemisia annua L.) was investigated. The extraction yield of RE and AE was higher than other methods tested for all Artemisia. The total polyphenol and flavonoid content of Artemisia sp. extracts from RE was highest of the extraction methods tested. The total polyphenol and flavonoid content of A. capillaris T. extracted by RE was 260.82 mg GAE/g and 11.52 mg RHE/g, respectively. The A. capillaris T. extract showed higher DPPH and ABTS radical scavenging activity than that of the other tested Artemisia sp. Nitrite scavenging activity and superoxide dismutase (SOD)-like activity of various extracts from RE was 45.48% and 68.29% (A. capillaris T.), 45.73% and 61.43% (A. princeps P.), and 44.25% and 58.19% (A. annua L.), respectively. The RE method was the most effective method for extracting antioxidant substances from various A. capillaris T. compared with AE, LTPE and USE. These results suggest that extracts of Artemisia sp. from RE can be used as bioactive and functional materials in the food industry.
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KEYWORD
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Artemisia sp., antioxidant, phenolic compounds, extraction
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