EFFECTS OF DRYING TEMPERATURE AND EXTRACTION SOLVENT ON THE ANTIOXIDANT, COLOR AND SENSORY PROPERTIES OF ANGELICA SINENSIS LEAVES

摘要

Antioxidant activities, color and sensory properties of dried Angelica sinensis (AS)nleaves were studied. The dried leaves were extracted with three solvents. Extractnyields and total phenolic contents by hot water (HW) and ethanol (EtOH) werenobviously higher than that by supercritical fluid (SCF). AS leaves exhibitedngood antioxidant activities in a concentration-dependent manner. At 30 andn50C, both HW- and EtOH-extracts of the leaves had better scavenging abilitynof 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and reducing power thannSCF-extract. However, drying at 90C resulted in the obvious decrease of scavengingnability of DPPH and superoxide anion radical for EtOH- and HW-extracts.nThe AS leaves dried at 50C had higher green and yellow, and better appearance.nThe results suggest that the dried AS leaf products with good sensory quality andnantioxidant activities can be produced by drying at 50C and by extracting with hotnwater.