Evaluation of two methods for the extraction of antioxidants from medicinal plants |
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Authors: | Hua-Bin Li Yue Jiang Chi-Chun Wong Ka-Wing Cheng Feng Chen |
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Institution: | (1) Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong, China;(2) Department of Biology, Hong Kong Baptist University, Kowloon Tong, Hong Kong, China;(3) School of Food Science, South China University of Technology, Guangzhou, 510640, China |
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Abstract: | The efficiencies of two traditional extraction methods used in Chinese medicine (the decoction method and the maceration method)
were evaluated for the extraction of antioxidants from medicinal plants. A group of medicinal plants possessing nutritious
and tonic functions were chosen as model plants. A commonly used extraction method was used as a reference method. The antioxidant
capacities and total phenolic contents of the extracts were measured by ferric-reducing antioxidant power and Trolox equivalent
antioxidant capacity assays as well as the Folin–Ciocalteu method, respectively. The results obtained indicated that the two
traditional extraction methods could effectively extract antioxidants from medicinal plants. These extraction methods can
be applied to the analysis and purification of antioxidants in plants, respectively. At home, people can use these methods
to extract antioxidants from plants for consumption. In the food industry, these methods could be utilized to prepare crude
extracts from plants containing antioxidants for use as food additives.
Figure Relation and comparison of extraction efficiencies of two traditional extraction methods with the reference method
Electronic supplementary material The online version of this article (doi:) contains supplementary material, which is available to authorized users. |
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Keywords: | Extraction method Antioxidant FRAP assay TEAC assay Polyphenol |
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