Effect of the Complex Enzyme Viscozyme L on the Extraction Yield and Antioxidant Activity of Herb Extracts

Key Points

• This research aims to assess how Viscozyme L affects the extraction yield and antioxidant properties of various herb extracts.
• Used six types of herbs for extraction (CC, OV, TV, OB, SO, RO).
• Applied Viscozyme L at concentrations of 0%, 2%, and 5% for 40 minutes with ultrasound treatment.
• Analyzed extraction yield, total polyphenol and flavonoid content, and radical scavenging activity using ABTS and DPPH methods.
• Increasing Viscozyme L concentration significantly raised extraction yield.
• Total polyphenol and flavonoid contents decreased significantly with higher enzyme concentration.
• ABTS and DPPH radical scavenging activities showed a consistent decrease with rising enzyme levels.

Abstract