Polyphenol and Flavonoids Content and  Antioxidant Activity of Different Solvent  Extracts from Artemisia argyi

Dong-Qin Wang; Jing Yang; Jianguo Xu

Research Article Open access CC BY 4.0

Polyphenol and Flavonoids Content and Antioxidant Activity of Different Solvent Extracts from Artemisia argyi

Asian Journal of Immunology · pp. 160–165 · Published 11 May 2020

Abstract

The effects of extraction solvents (methanol, ethanol, acetone, petroleum ether and n-hexane) on the content of total polyphenols and flavonoids, as well as antioxidant activities of Artemisia argyi were investigated. The results showed that, the ethanol extract had the highest total polyphenols and flavonoids content, and it exhibited stronger antioxidant activities, followed by methanol and acetone extracts. Correlation analysis revealed that the content of phytochemicals was well correlated with antioxidant activities of extracts from Artemisia argyi, which indicates that different solvents had a great influence on the level of total polyphenols, flavonoids and antioxidant activities of extracts. Therefore, selective extraction from Artemisia argyi, by an appropriate solvent, is important for obtaining fractions with high antioxidant activity, which will be useful for the developing and application of Artemisia argyi.

Artemisia argyi extraction solvent polyphenols flavonoid antioxidant activity

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Dong-Qin Wang, Jing Yang, Jianguo Xu (2020). Polyphenol and Flavonoids Content and Antioxidant Activity of Different Solvent Extracts from Artemisia argyi. Asian Journal of Immunology , 160–165.

Affiliations

Dong-Qin Wang — Modern College of Humanities and Sciences, Shanxi Normal University, Linfen 041004, China and School of Food Sciences, Shanxi Normal University, Linfen 041004, China.
Jing Yang — School of Food Sciences, Shanxi Normal University, Linfen 041004, China.
Jianguo Xu — Modern College of Humanities and Sciences, Shanxi Normal University, Linfen 041004, China and School of Food Sciences, Shanxi Normal University, Linfen 041004, China.

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