黄酮醇
东方
黄酮类
化学
竹子
芹菜素
多酚
抗氧化剂
木犀草素
牡荆素
羟基肉桂酸
作文(语言)
类黄酮
食品科学
植物
色谱法
有机化学
生物
语言学
哲学
作者
Carla A. A. Farias,Ailton Reis,Damila Rodrigues de Morais,Juliana Alves Camponogara,Lucas Bettio,Marcos A. Pudenzi,Cristiano Augusto Ballus,Milene Teixeira Barcia
标识
DOI:10.1016/j.foodres.2024.114025
摘要
Bamboo is a highly sustainable plant with a wide variety of leaves, yet little is known about its bioactive composition. Therefore, this study aims to characterize the phenolic profile and antioxidant capacity of 11 different varieties of bamboo leaves using liquid chromatography coupled with mass spectrometry. As a result, 81 phenolic compounds were tentatively identified, 29 of which were identified for the first time in the literature for bamboo leaves. The tentatively identified compounds fell into five classes (hydroxybenzoic and hydroxycinnamic acids, flavones, flavanones, and flavonols). The concentration of phenolic compounds ranged from 103 to 1291 mg/100 g. Among the provisionally identified compounds, there was a predominance of derivatives from the luteolin and apigenin group, with orientin and schaftoside being the majority in each group, respectively. The leaves also showed significant variation in antioxidant activity, highlighting the potential bioactive composition of bamboo leaves for future applications in the food industry.
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