In-vitro Evaluation of Antioxidant Activity of Ethanol Extracts from Several Kinds of Bamboo Leaves
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Abstract:
Ethanol was used to extract the active components from the leaves of cizhu, bitter bamboo and four seasons bamboo, and the contents of total flavonoids and total protein were detected at the same time. DPPH free radical scavenging capacity, reducing capacity, inhibiting beta-carotene bleaching capacity and inhibiting lipid peroxidation capacity of the extracts were measured to compare the antioxidant activities of different bamboo leaves. The results showed that the total protein content in ethanol extracts was ordered as follows: bitter bamboo>cizhu>four seasons bamboo, and the total flavonoids content was ordered as follows: cizhu>bitter bamboo>four seasons bamboo. DPPH scavenging ability of bitter bamboo (IC50=1.53 mg/mL) was the strongest, and the reduction ability (IC50=0.55 mg/mL) and inhibiting lipid peroxidation ability (IC50=0.04 mg/mL) of Cizhu were the strongest. DPPH free radical scavenging rate of the three bamboo leaves ranged from 1.53 to 2.71 mg/mL, reducing capacity from 0.55 to 0.97 mg/mL, beta carotene bleaching inhibition from 0.78 to 0.98 mg/mL, and lipid peroxidation inhibition from 0.04 to 0.12 mg/mL. The ethanol extracts of three kinds of bamboo leaves have good antioxidant activities, which can be used in food industry as antioxidants, preservatives or functional food additive.
