Background: We investigated the optimal aqueous extraction conditions for recovery of high yields of total phenolic compounds from roots of Arctium lappa L. (burdock, Asteraceae), and we compared their antioxidant capacity.Methods and Results: The antioxidant activity of the extracts was tested using 2,2-diphenyl-1-picrylhydrazyl, 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)-diammonium salt, and oxygen radical absorbance capacity assays. In addition, the major phenolic compounds present in the extracts were determined by high performance liquid chromatography analysis. Our results suggest that the roasted burdock 100°C, 15 min extract exhibited the strongest radical scavenging activity and possessed the highest concentration of phenolic compounds. The polyphenol content of both dried burdock and roasted burdock significantly increased with increase in the extraction temperature and time.Conclusions: These results indicated a relationship between phenolic compound levels in burdock and their free radical scavenging activities. This suggests that phenolic compounds significantly increase the antioxidant potential of burdock extracts.

• 박미영(순천향대학교 교육대학원 영양교육전공) | Mi Young Park (Department of Food and Nutrition Education, Graduate School of Education, Soonchunhyang University, Asan 31538, Korea.) Corresponding author
• 우등광(순천향대학교 자연과학대학 식품영양학과) | Chengguang Yu (Department of Food Science and Nutrition, Soonchunhyang University, Asan 31538, Korea.)
• 박영현(순천향대학교 자연과학대학 식품영양학과) | Young Hyun Park (Department of Food Science and Nutrition, Soonchunhyang University, Asan 31538, Korea.)