Far Infrared Irradiation Enhances Nutraceutical Compounds and Antioxidant Properties in <i>Angelica gigas</i> Nakai Powder
The aim of this study was to investigate the effect of far infrared irradiation (FIR) on nutraceutical compounds, viz. total phenolic content, total flavonoids, and antioxidant capacity, of <i>Angelica gigas</i> Nakai (AGN). The FIR treatment was applied for 30 min with varied temperatur...
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| Main Authors: | , , , |
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| Format: | Book |
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MDPI AG,
2018-12-01T00:00:00Z.
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| Summary: | The aim of this study was to investigate the effect of far infrared irradiation (FIR) on nutraceutical compounds, viz. total phenolic content, total flavonoids, and antioxidant capacity, of <i>Angelica gigas</i> Nakai (AGN). The FIR treatment was applied for 30 min with varied temperatures of 120, 140, 160, 180, 200, 220, and 240 °C. Results showed that FIR increased total phenolic and flavonoid content in AGN at 220 °C. The HPLC results revealed higher quantities of decursin (62.48 mg/g) and decursinol angelate (41.51 mg/g) at 220 °C compared to control (38.70 mg/g, 27.54 mg/g, respectively). The antioxidant capacity of AGN was also increased at 220 °C, as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and the phosphomolybdenum (PPMD) method. A further increase of the FIR temperature caused a reduction of compound content. In addition, the results also showed a strong correlation between phenolic content and antioxidant properties of AGN powder. These findings will help to further improve the nutraceutical profile of AGN powder by optimizing the FIR conditions. |
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| Item Description: | 2076-3921 10.3390/antiox7120189 |