Shang, Ya Fang Kim, Sang Min Um, Byung-Hun 2024-01-20T09:31:15Z 2024-01-20T09:31:15Z 2021-09-05 2014-07-01 0308-8146 https://pubs.kist.re.kr/handle/201004/126600 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 (IF) content and DPPH radical scavenging ability. For a broad range of ethanol aqueous solutions and temperatures, 50% EtOH and 200 degrees C (static time: 25 min) 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. (C) 2013 Elsevier Ltd. All rights reserved. English ELSEVIER SCI LTD PHENOLIC-COMPOUNDS STABILITY ESTERS Optimisation of pressurised liquid extraction of antioxidants from black bamboo leaves Article 10.1016/j.foodchem.2013.12.050 1 FOOD CHEMISTRY, v.154, pp.164 - 170 FOOD CHEMISTRY 154 164 170 scie scopus 000332430800023 2-s2.0-84893063108 Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry Food Science & Technology Nutrition & Dietetics Article PHENOLIC-COMPOUNDS STABILITY ESTERS Phyllostachys nigra Antioxidants Superheated process Total phenolic Total flavonoid