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ABSTRACT Antioxidant activities, color and sensory properties of dried Angelica sinensis (AS) leaves were studied. The dried leaves were extracted with three solvents. Extract yields and total phenolic contents by hot water (HW) and ethanol (EtOH) were obviously higher than that by supercritical fluid (SCF). AS leaves exhibited good antioxidant activities in a concentration-dependent manner. At 30 and 50C, both HW- and EtOH-extracts of the leaves had better scavenging ability of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and reducing power than SCF-extract. However, drying at 90C resulted in the obvious decrease of scavenging ability of DPPH and superoxide anion radical for EtOH- and HW-extracts. The AS leaves dried at 50C had higher green and yellow, and better appearance. The results suggest that the dried AS leaf products with good sensory quality and antioxidant activities can be produced by drying at 50C and by extracting with hot water. PRACTICAL APPLICATIONS Consumer demand for food with health-promoting qualities is increasing. Angelica sinensis (AS) leaves have an unique pleasant flavor and can be used as a culinary herb for seasoning. After drying, it has longer shelf life and lesser weight and volume. To the best of our knowledge, both antioxidant activities and sensory properties of AS leaves have not been reported. Drying temperature and extraction solvent significantly affected the antioxidant activities or sensory properties of AS leaves. Dried AS leaf exhibited good antioxidant activities, hence it is a potential source of natural antioxidants in food industry. The AS leaves dried at 50C had better color and appearance. This work is useful for selecting adequate drying and extraction conditions of AS leaves in order to obtain good antioxidative activity and sensory quality. [ABSTRACT FROM AUTHOR]