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Extraction of Active Ingredient from Angelica Using Microwave Energy
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  • Journal title : Applied Chemistry for Engineering
  • Volume 27, Issue 3,  2016, pp.280-284
  • Publisher : The Korean Society of Industrial and Engineering Chemistry
  • DOI : 10.14478/ace.2016.1032
 Title & Authors
Extraction of Active Ingredient from Angelica Using Microwave Energy
Lee, Seung Bum; Kim, Hoon Gi; Jeon, Gil Song; Hong, In Kwon;
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 Abstract
In this study, the extractable content of each parameters from angelica was confirmed using conventional solvent extraction and microwave extraction in order to extract the functional active ingredient. In addition, the functionality of active ingredients was evaluated by measuring the antioxidant activity and the flavonoids and total polyphenols of the active ingredient extracted from angelica, For the conventional solvent extraction at optimal conditions of the extraction time (2 h), ethanol/pure water volume ratio (60%), the extraction temperature (), 20.6 wt% of the active ingredient were extracted. Also, when using microwave extraction at optimal conditions of the microwave irradiation time (6 min), microwave intensity (600 W) and ethanol/pure water volume ratio (60 vol%) 22.8 wt% of the active ingredient were extracted. The microwave method required shorter time to complete extraction compared to that of using the conventional solvent extraction method. The antioxidant activity of active ingredients extracted from angelica was 31.46% of DPPH radical scavening activity. The flavonoid content was 14.20 mg QE/mg dw, and total polyphenol content was 11.70 mg GAE/g when using the microwave extraction process.
 Keywords
microwave energy;extraction;angelica;flavonoid content;total polyphenol content;
 Language
Korean
 Cited by
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