Abstract:

In the present study, the effects of ultrasonic-assisted extraction, cellulase-assisted extraction, and their sequential
and simultaneous combinations on the extraction efficiencies of total flavonoids, total phenols and rosmarinic acid from
purple perilla leaves were compared, and the antioxidant activities of the resulting extracts were evaluated. Results showed
that simultaneous ultrasonic and enzymatic treatment could obtain the highest contents of total flavonoids, total phenols
and rosmarinic acid, which were 32.74, 20.91, and 2.42 mg/g, respectively. Furthermore, the DPPH radical scavenging
ability and reducing power of the obtained extract were also the highest, with values of 614.24 and 3 277.72 μmol Trolox/L
equivalents. In addition, there were positive correlations between the antioxidant capacity and total phenolic content of
perilla leaf extracts. The correlation coefficients between total phenol content and either DPPH radical scavenging ability or
reducing power were 0.878 and 0.804, respectively, which were highly significant (P < 0.01).

Key words: ultrasonic, cellulase, purple perilla leaves, simultaneous extraction, phenols, antioxidant actives