Objective: To study the antioxidant activity of extracts of Psoralea corylifolia and different processed products (P. corylifolia processed by tripterygium wilfordii method

fried salt P. corylifolia

wine fried P. corylifolia

fried P. corylifolia and salt steamed P. corylifolia)

and to compare the effects of different processing methods on antioxidant activity. Method: 1-diphenyl-2-picrylhydrazyl (DPPH) radical and diamonium salt (ABTS) radical scavenging and ferric reducing antioxidant power (FRAP) assay were used to evaluate the extracts of P. corylifolia and different processed products with BHT as positive control. Result: Petroleum ether (PE) extracts of P. corylifolia processed by tripterygium wilfordii method

fried salt P. corylifolia

wine fried P. corylifolia and fried P. corylifolia showed lower DPPH radical scavenging activity (IC50=97.1

97.7

99.9

95.7 mg·L-1) than that of PE extract of P. corylifolia (IC50=77.3 mg·L-1). PE extract of P. corylifolia had higher ABTS radical scavenging activity (IC50=1.8 mg·L-1 respectively) than that BHT as positive control (IC50=2.3 mg·L-1). n-BuOH (BU) extracts of wine fried P. corylifolia and salt steamed P. corylifolia showed higher ABTS radical scavenging activity (IC50=5.8 and 5.1 mg·L-1) than that of n-BuOH extract of P. corylifolia(IC50=6.8 mg·L-1). The extracts of different processed products exhibited ferric reducing antioxidant power lower than that of P. corylifolia extracts. Conclusion: The extracts from P. corylifolia and different processed products showed different antioxidant activity

and different processing methods had obvious gap on antioxidant activity.