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<p>The antioxidant activity of water extract from burdock (<i>Arctium lappa</i> L.) root was investigated and compared using various hydrothermal treatments, i.e. autoclave heating, microwave heating, and steam explosion. Microwave heating treatment was more effective than other treatments in obtaining water extracts with high antioxidant activity. The microwave heating method was the most efficient and environmentally friendly extraction method, with several advantages, including the achievement of uniform temperature, fast heating rate due to internal heating, and easy reaction control. The amount of phenolic compounds contained in water extracted from burdock root and its antioxidant activity were evaluated by the Folin-Ciocalteu method and the DPPH radical-scavenging activity test, respectively. The optimal condition for obtaining water extract with a high antioxidant activity was a microwave heating treatment at 200&#xa0;°C for 5&#xa0;min, and the highest DPPH radical-scavenging activity, i.e. 323.5&#xa0;μmol Trolox equv./g-dry sample, as well as the highest amount of phenolic compounds, i.e.74.2&#xa0;mg-catechin equiv./g-dry samples were obtained in the water extract. The Relationship between DPPH radical-scavenging activity and severity factor showed that an effective severity factor to extract antioxidant material from Burdock root was about 3.7. Furthermore, the antioxidant activity of water extract from Burdock root peel was about two times higher than that from Burdock root core.</p> Graphical Abstract <p></p>

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Effects of Hydrothermal Treatments on Enhancement of Antioxidant Activity of Extracts from Burdock Root

  • 期刊论文

  • 发表日期：

    2025年4月26日

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  • Aditi Chakane,
  • Eri Shiraishi,
  • Yoshitoshi Nakamura,
  • Chikako Asada

摘要

The antioxidant activity of water extract from burdock (Arctium lappa L.) root was investigated and compared using various hydrothermal treatments, i.e. autoclave heating, microwave heating, and steam explosion. Microwave heating treatment was more effective than other treatments in obtaining water extracts with high antioxidant activity. The microwave heating method was the most efficient and environmentally friendly extraction method, with several advantages, including the achievement of uniform temperature, fast heating rate due to internal heating, and easy reaction control. The amount of phenolic compounds contained in water extracted from burdock root and its antioxidant activity were evaluated by the Folin-Ciocalteu method and the DPPH radical-scavenging activity test, respectively. The optimal condition for obtaining water extract with a high antioxidant activity was a microwave heating treatment at 200 °C for 5 min, and the highest DPPH radical-scavenging activity, i.e. 323.5 μmol Trolox equv./g-dry sample, as well as the highest amount of phenolic compounds, i.e.74.2 mg-catechin equiv./g-dry samples were obtained in the water extract. The Relationship between DPPH radical-scavenging activity and severity factor showed that an effective severity factor to extract antioxidant material from Burdock root was about 3.7. Furthermore, the antioxidant activity of water extract from Burdock root peel was about two times higher than that from Burdock root core.

Graphical Abstract