Antioxidant activity of Bupleurum kaoi Liu (Chao et Chuang) fractions fractionated by supercritical CO2

Bupleurum kaoi Liu was mixed with ethanol at a ratio of 1:4 (v/w) for 24h to yield ethanol extract. Extract was further fractionated using supercritical CO2 (SC-CO2) under the following operating conditions: 40°C and a pressure of 20, 15, 10 or 5MPa into R, F1, F2 or F3 fractions, respectively. To a...

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Bibliographic Details
Published in:Food science & technology 2005-05, Vol.38 (3), p.281-287
Main Authors: Wang, Be-Jen, Liu, Chu-Ting, Tseng, Chin-Yin, Yu, Zer-Ran
Format: Article
Language:English
Subjects:
Antioxidant activities
antioxidant activity
Biological and medical sciences
Bupleurum kaoi liu
Food industries
Fractionation
Fundamental and applied biological sciences. Psychology
herbal medicines
lipid peroxidation
radical scavenging activity
Supercritical Co2
supercritical fluid fractionation
tea
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Summary:Bupleurum kaoi Liu was mixed with ethanol at a ratio of 1:4 (v/w) for 24h to yield ethanol extract. Extract was further fractionated using supercritical CO2 (SC-CO2) under the following operating conditions: 40°C and a pressure of 20, 15, 10 or 5MPa into R, F1, F2 or F3 fractions, respectively. To assess the selectivity of the fractionation, four fractions were characterized in terms of total phenol contents, the antioxidant abilities and the antioxidant mechanisms. Experimental results indicated that fractionation altered the composition distributions and the antioxidant activities, including antioxidant ability, reducing power and the scavenging capacity of DPPH, superoxide, and hydroxyl radicals. The antioxidant activities increased with fraction concentrations. The scavenging effect on DPPH of B. kaoi L. fractions at 10g/l was R (53%), F1 (65%), F2 (71%), and F3 (76%), respectively. At a concentration of 5g/l, all fractions can inhibit the O2·—formation by over 50%. Fractions R, F2 and F3 at concentrations of 3g/l can trap over 50% of the OH groups. Notably, this in vitro study of antioxidant effects demonstrated that antioxidant activities were correlated well with the contents of phenol compounds. F3 fraction, contained the highest levels of total phenol contents, was the best inhibitor of lipid peroxidation and scavengers of DPPH, O2·— and ·OH radicals.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2004.05.013