Effects of Ultraviolet-B Radiation on Active Ingredients and Antioxidant Activities in Fresh Bolbostemma paniculatum

Abstract:

In order to understand the effects of ultraviolet-B (UV-B) radiation on active constituents and antioxidant activity in fresh Bolbostemma paniculatum (Maxim.) Franque, the contents of active ingredient and antioxidant activities were studied. The results showed that the contents of reducing sugar and emodin increased by 60.17% and 209.60%, respectively, radiated by 100 kJ m^-2 UV-B. Compared to control, the reducing capacity and DPPH· scavenging ability of B. paniculatum significantly enhanced (P<0.01). Therefore, UV-B radiation could increase active ingredient contents and antioxidant activities of B. paniculatum, and its quality could be improved if radiated with UV-B before processed.