BackgroundBaizhi (Angelica dahurica) has been widely used as a traditional Chinese herbal medicine, functional food and cosmetic product ingredient, mostly because of the high furanocoumarin compounds in roots. The cropping system of Baizhi with its unique summer dormancy feature, is easily affected by the transition of its growth stages. The aim of this study was to analyze the quantity (size, form and dry weight [DW]) and quality (antioxidant and furanocoumarin content) of taproot and lateral root from three growth stages of Baizhi; vegetative (V-stage), summer dormancy (S-stage) and bolting stage (B-stage).ResultsRoot length and diameter were lower at V-stage than the other two stages, and S-stage had higher lateral root to total root ratio. However, the highest root DW was observed at S-stage. Antioxidant activity was revealed by 2,2-diphenyl-l-picrylhydrazyl and Fe2+ chelating assay, and the content of six furanocoumarin compounds, including xanthotoxin, bergapten, oxypeucedanin, imperatorin, phellopterin and isoimperatorin, was analyzed by liquid chromatography. Although the antioxidant activity was less at S-stage than the other stages, furanocoumarin contents showed little variation.ConclusionConsidering the high DW and stable furanocoumarin composition, S-stage is the best harvest stage than the other stages because of its richer total pharmacological content.

Baizhi () has been widely used as a traditional Chinese herbal medicine, functional food and cosmetic product ingredient, mostly because of the high furanocoumarin compounds in roots. Because the fresh root is perishable, drying techniques are needed to maintain a higher-quality product. Freeze-drying is the best method but energy-consuming and costly. The aim of this study was to analyze the quality (antioxidant and furanocoumarin content) of Baizhi roots after freeze-drying (the control) and in-the-shade, 40 and 70 °C drying. Antioxidant activity was revealed by 2,2-diphenyl-1-picrylhydrazyl and Fe chelating assay, and the content of six furanocoumarin compounds, including xanthotoxin, bergapten, oxypeucedanin, imperatorin, phellopterin and isoimperatorin, was analyzed by liquid chromatography. Antioxidant activity was greater in roots with in-the-shade, 40 and 70 °C drying than freeze-drying. The furanocoumarin content pattern was similar with 70 °C drying and freeze-drying. roots dried at 70 °C may be an alternative method for maintaining high quality.

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