Far Infrared Irradiation Enhances Nutraceutical Compounds and Antioxidant Properties in <i>Angelica gigas</i> Nakai Powder

Far Infrared Irradiation Enhances Nutraceutical Compounds and Antioxidant Properties in <i>Angelica gigas</i> Nakai Powder

The aim of this study was to investigate the effect of far infrared irradiation (FIR) on nutraceutical compounds, viz. total phenolic content, total flavonoids, and antioxidant capacity, of <i>Angelica gigas</i> Nakai (AGN). The FIR treatment was applied for 30 min with varied temperatur...

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Bibliographic Details
Main Authors: Md Obyedul Kalam Azad, Jing Pei Piao, Cheol Ho Park, Dong Ha Cho
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Antioxidants
Subjects:
AGN
FIR
phenolic
flavonoid
antioxidant capacity
Online Access:https://www.mdpi.com/2076-3921/7/12/189

Internet

https://www.mdpi.com/2076-3921/7/12/189

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