Characterisation,extraction efficiency,stability and antioxidant activity of phytonutrients in Angelica keiskei |
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| Authors: | Lei Li Giancarlo Aldini Marina Carini C-Y Oliver Chen Hye-Kyung Chun Soo-Muk Cho Ki-Moon Park Camila Renata Correa Robert M Russell Jeffrey B Blumberg Kyung-Jin Yeum |
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| Affiliation: | 1. Jean Mayer USDA-Human Research Center on Aging at Tufts University, Tufts University, 711 Washington St., Boston, MA 02111, USA;2. Medical College of Qingdao University, Qingdao 266021, Shandong Province, China;3. Istituto Chimico Farmaceutico Tossicologico, Faculty of Pharmacy, University of Milan, Via Mangiagalli 25, Milan, Italy;4. Rural Resources Development Institute, National Institute of Agricultural Science and Technology, Rural Development Administration, South Korea;5. Department of Food Sciences and Biotechnology, Sungkyunkwan University, Suwon 440-746, South Korea |
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| Abstract: | Phytonutrients in Angelica keiskei, a dark green leafy vegetable, were characterised and their extraction efficiency by different compositions of water/ethanol as well as stability at different temperatures was determined. A range in the content of lutein (205–265 mg/kg dry wt), trans-β-carotene (103–130 mg/kg dry wt), and total phenols (8.6–9.7 g/kg) was observed amongst Angelica keiskei grown in three different conditions. LC-ESI-MS/MS analysis identified chlorogenic acid, chalcones and the glucosides of luteolin and quercetin as the major phenolic compounds in Angelica keiskei. Only 46% of lutein was extracted by 70% of ethanol and no carotenoid was detected in 40% ethanol and 100% water extracts of Angelica keiskei. Major phytonutrients in Angelica keiskei were stable at −80 °C up to 12 months whilst β-carotene was significantly degraded at room temperature and 4 °C within 2 months and lutein at room temperature within 12 months. |
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| Keywords: | Angelica keiskei Carotenoids Chalcones Total antioxidant performance Extraction efficiency Stability |
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