Heat Processing Enhances Antioxidative Activity of Sasa Bamboo (Sasa borealis) Leaves
- Heat Processing Enhances Antioxidative Activity of Sasa Bamboo (Sasa borealis) Leaves
- 김우리; 전제승; 엄병헌
- antioxidants; radical scavenging activity; roasting; Sasa borealis; bamboo tea
- Issue Date
- 2013년도 한국생물공학회 춘계학술발표대회 및 국제심포지엄
- Sasa bamboo (Sasa borealis) is the smallest species of bamboo in Korea, Japan, and China. The heat processing of bamboo leaves enhances their antioxidant activity as well as their taste and flavor. The total antioxidative activity of roasted S. borealis leaves was shown to be about four times higher than raw S. borealis leaves in an in vitro antioxidative activity test using ABTS+ and DPPH. By using online ABTS+-HPLC analysis, we found that antioxidant components were newly produced via the roasting process; very few, if any, antioxidant components exist in the raw materials. From roasted S. borealis leaves, the following four antioxidative components were isolated and identified using spectroscopic methods: (1) p-formyl phenol, (2) p-coumaric acid, (3) N-(p-coumaroyl) serotonin, and (4) N-feruloyl serotonin. The antioxidant activities of each isolated compounds were evaluated via the ABTS+ and DPPH+ methods.
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