Optimization, Bio accessibility of Tricin and Anti-oxidative Activity of Extract from Black Bamboo Leaves

Authors

  • Ya-Fang Shang 1Department of Chemical Engineering and Food Processing, HeFei University of Technology, XuanCheng, 242000, 2Functional Food Center, KIST Gangneung Institute, Gangwon 210-340,
  • Kwang Hyun Cha Functional Food Center, KIST Gangneung Institute, Gangwon 210-340,
  • Eun Ha Lee Functional Food Center, KIST Gangneung Institute, Gangwon 210-340,
  • Cheol-Ho Pan Functional Food Center, KIST Gangneung Institute, Gangwon 210-340, 3Department of Biological Chemistry, Korea University of Science and Technology (UST), Youseong-gu, Dajeon 305-350, Republic of Korea
  • Byung-Hun Um Functional Food Center, KIST Gangneung Institute, Gangwon 210-340, 3Department of Biological Chemistry, Korea University of Science and Technology (UST), Youseong-gu, Dajeon 305-350,

DOI:

https://doi.org/10.5530/fra.2016.1.8

Keywords:

Antioxidant, Bamboo leaves, Bioavailability, In vitro simulated digestion, Pressurized liquid extraction

Abstract

Introduction: Bamboo and black bamboo leaves have long been used as folk remedies for the treatment of hypertension, cardiovascular disease in oriental regions. Many studies have shown that bamboo leaves extract and its main phenolic compounds have antioxidant activity before bio accessibility assessment. Methods: The optimized extraction methods for biological compound tricin by pressuriz ed liquid extraction (PLE) from black bamboo leaves were studied and tricin abundant black bamboo extracts were obtained. Subsequently, the digestive stability, bio accessibility and anti-oxidative activity (total phenolics, DPPH, ABTS) of tricin and tricin abundant extract were examined by in vitro simulated digestion system. Results: The optimized extraction methods for biological compound tricin by pressurized liquid extraction (PLE) from black bamboo leaves were obtained at 200oC, 50% ethanol, 20 min static time, and 425 μm particle size, achieving high extraction efficiency of 249 mg/100 g dry leaves. In simulated digestion process, tricin was unstable in duodenum and jejunum phases but recovery reached 100% after ileum phase and released to the maximum in ileum phase. Total phenolics of the extract was increased at the end of digestion. Moreover, ABTS assay showed the best anti-oxidative activity at the ileum phase with opposite result of DPPH assay. Conclusion: High temperature is beneficial to extract tricin from black bamboo leaves. Tricin was kept stable and the crude extract improved the antioxidant activity during gastrointestinal digestion. The information provided a scientific basis for further study pharmacological activity of tricin and the application of bamboo extract as an antioxidant additive.

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Published

2015-08-04

How to Cite

Shang, Y.-F. ., Hyun Cha, K., Ha Lee, E., Pan, C.-H. ., & Um, B.-H. . (2015). Optimization, Bio accessibility of Tricin and Anti-oxidative Activity of Extract from Black Bamboo Leaves. Free Radicals and Antioxidants, 6(1), 64–71. https://doi.org/10.5530/fra.2016.1.8