The antioxidant, angiotensin converting enzyme inhibition activity, and phenolic compounds of bamboo shoot extracts

被引：100
|
作者：
Park, Eun-Jin [1 ]
Jhon, Deok-Young [1 ]
机构：
[1] Chonnam Natl Univ, Dept Food Sci & Human Nutr, Kwangju 500757, South Korea
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2010年 / 43卷 / 04期
关键词：
Bamboo shoots; Antioxidant; Antimicrobial; ACE inhibition; Phenolic compound; IN-VITRO; VEGETABLES; LEAVES; CEREAL; FRUIT;
D O I：
10.1016/j.lwt.2009.11.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was undertaken to evaluate the functional properties of two of the most Popular species of edible bamboo shoots in Korea (Phyllostachys pubescens and Phyllostachys mgra) Powdered bamboo shoots were extracted with methanol and an aqueous suspension of the obtained methanol extract was partitioned successively with chloroform, ethyl acetate, and butanol, leaving a residual water extract. All obtained extracts were evaluated for their antioxidant capacity and antimicrobial activity. angiotensin converting enzyme (ACE) inhibition activity, and ascorbic acid and phenolic compound content Methanol and water fractions showed a particularly high ascorbic acid contents. The ethyl acetate fraction contained a high concentration of phenolic compounds. Among all extracts, the ethyl acetate and butanol fractions showed particularly high antioxidant activity Methanol extract had a significantly higher ACE inhibitory activity than other extracts. None of the extracts inhibited the tested bacteria. (C) 2009 Elsevier Ltd All rights reserved.
引用
收藏
页码：655 / 659
页数：5
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