Effect of Extraction Methods on the Active Compounds and Antioxidant Properties of Ethanolic Extracts of Echinacea purpurea Flower
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53389#.VMBtrSzQrzE Author(s) Yi-Lin Chen , Jih-Min Sung , Sheng-Dun Lin * Affiliation(s) Department of Food Science and Technology, Hungkuang University, Taichung, Taiwan . ABSTRACT The extraction yields, active compounds and antioxidant properties of 50%-aqueous-ethanolic extracts of freeze-dried Echinacea purpurea flower with multi-steps and multi-batches extraction methods were assessed. In multi-steps extraction, the extraction yields of 1st, 2nd, and 3rd extracts were 21.52%, 9.33%, and 2.90%, and their total phenols contents were 182.08, 176.33, and 177.08 mg CAE/g, respectively, with cichoric acid (62.07 - 66.57 mg/g) being the main phenolic compound. No differences in the contents of individual and total caffeic acids derivates existed among 1st, 2nd, and 3rd extracts. The dodeca-2E, 4E, 8Z, 10(E/Z)-tetraenoic acid isobutylamide (alk...