Abstract

A comparison study of the antioxidative activities was conducted in vitro on the different extracts from the different origins, harvest seasons, solvents and plant parts of Ligularia fischeri grown in Shaanxi. Different parts of L. fischeri, such as roots and rhizomes, stems, leaves, scapes and fruits, were extracted by an ultrasonic- assisted extraction method with water, 95% ethanol, n-butanol, ethyl acetate and chloroform, respectively. Diphenyl picryl hydrazyl method was used to evaluate the antioxidative activities of these extracts. The result of antioxidative study showed that L. fischeri picked in September showed higher activities than that those picked in October. The extracts of L. fischeri from different solvents presented different free radical scavenging activities: water>95% ethanol>n-butanol>ethyl acetate>chloroform. The different herbal parts also showed the different antioxidative activities. The present work will provide a reference for the further research and exploitation of L. fischeri.