AI Article Synopsis
- A green extraction method using pressurized liquid extraction (PLE) was tested on black bamboo leaves to efficiently recover bioactive compounds.
- The PLE method outperformed traditional reflux extraction, significantly boosting the recovery of total phenolic and flavonoid content along with antioxidative activity.
- The optimal conditions found were using a 50% ethanol solution at 200°C for 25 minutes, which maximized both the yield of bioactive compounds and their ability to scavenge free radicals.
Article Abstract
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.
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| http://dx.doi.org/10.1016/j.foodchem.2013.12.050 | DOI Listing |
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