Preparation of valerian (Valeriana officinalis) extract powder and its sleep potentiating activity

Sung Hee Han, Hae Dun Kim, Kyungae Jo, Jung Cheul Shin, Hyung Joo Suh

Research output: Contribution to journalArticle

Abstract

In this study, extraction conditions and spray drying conditions were established for the preparation of valerian extract powder with sleep activity. When 80% ethanol was used for extraction of valerian, valerenic acid content as an active ingredient was higher than the concentrations of other components in the ethanol extract. However, differences in contents of the extracts were not significant compared with the 60% ethanol extract. Therefore, 60% ethanol extract was most suitable when considering production costs. The maximum spray dried yield was obtained at an inlet heating temperature of 170°C and atomized speed of 20,000 rpm. High dose administration of valerian extract (80 mg/kg) resulted in significant differences in sleep latency time and total sleep time compared to the control (P<0.05). Valerian extract powder, which was produced under optimal extraction and spray drying conditions, showed sleep potentiating activity in a pentobarbital-induced model.

Original languageEnglish
Pages (from-to)131-135
Number of pages5
JournalJournal of the Korean Society of Food Science and Nutrition
Volume47
Issue number2
DOIs
Publication statusPublished - 2018 Feb 1

Fingerprint

Valeriana officinalis
Valerian
sleep
Powders
powders
Sleep
Ethanol
extracts
ethanol
spray drying
Pentobarbital
Heating
pentobarbital
Costs and Cost Analysis
Temperature
active ingredients
production costs
heat
acids

Keywords

  • Sleep
  • Spray drying
  • Valerenic acid
  • Valerian
  • Valeriana officinalis L

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

Preparation of valerian (Valeriana officinalis) extract powder and its sleep potentiating activity. / Han, Sung Hee; Kim, Hae Dun; Jo, Kyungae; Shin, Jung Cheul; Suh, Hyung Joo.

In: Journal of the Korean Society of Food Science and Nutrition, Vol. 47, No. 2, 01.02.2018, p. 131-135.

Research output: Contribution to journalArticle

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