Optimisation of pressurised liquid extraction of antioxidants from black bamboo leaves

•Antioxidants from black bamboo leaves were extracted by PLE.•PLE methods were optimised for TP, TF and DPPH radical scavenging activity.•Anti-oxidative activities were enhanced 2–4 times by superheated PLE process.•Eight phenolics at optimised conditions were identified and assessed. To develop an...

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Bibliographic Details
Published in:Food chemistry 2014-07, Vol.154, p.164-170
Main Authors: Shang, Ya Fang, Kim, Sang Min, Um, Byung-Hun
Format: Article
Language:English
Subjects:
Antioxidants
Antioxidants - analysis
Antioxidants - isolation & purification
Biological and medical sciences
Chemical Fractionation - instrumentation
Chemical Fractionation - methods
Food toxicology
Medical sciences
Phyllostachys nigra
Plant Extracts - analysis
Plant Extracts - isolation & purification
Poaceae - chemistry
Superheated process
Total flavonoid
Total phenolic
Toxicology
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Summary:•Antioxidants from black bamboo leaves were extracted by PLE.•PLE methods were optimised for TP, TF and DPPH radical scavenging activity.•Anti-oxidative activities were enhanced 2–4 times by superheated PLE process.•Eight phenolics at optimised conditions were identified and assessed. To develop an efficient green extraction approach for recovering bioactive compounds from natural plants, the potential of using pressurised liquid extraction (PLE) was examined on black bamboo (Phyllostachys nigra) leaves, with ethanol/water as solvents. The superheated PLE process showed a higher recovery of most constituents and antioxidative activity, compared to reflux extraction, with a significantly improved recovery of the total phenolic (TP) and flavonoid (TF) content and DPPH radical scavenging ability. For a broad range of ethanol aqueous solutions and temperatures, 50% EtOH and 200°C (static time: 25min) gave the best performance, in terms of the TP and TF (75% EtOH) content yield and DPPH scavenging ability (25% EtOH). Under the optimised extraction conditions, eight main antioxidative compounds were isolated and identified with HPLC-ABTS+ assay guidance and assessed for radical scavenging activity. The superheated extraction process for black bamboo leaves enhanced the antioxidant properties by increasing the extraction of the phenolic components.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.12.050