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Insight into solvent effects on phenolic content and antioxidant activity of bamboo leaves extracts by HPLC analysis

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Abstract

To elucidate the effects of solvents on phenolic content and antioxidant activity of bamboo leaves extracts, the contents of seven common phenolic compounds in the extracts were analyzed by high-performance liquid chromatography (HPLC) and their influences on the antioxidant activity were investigated by correlation analysis. The results indicated that total phenolic compounds, total flavonoids compounds and total phenolic acids of bamboo leaves extracts were mainly affected by neochlorogenic acid and isoorientin in both methanol and ethanol series, and solvent of high organic solvent or water was beneficial for the extraction of flavonoids and phenolic acids, respectively. Isoorientin showed higher correlation with the antioxidant activity of bamboo leaves extracts than other flavonoids in both methanol and ethanol series, whereas neochlorogenic acid and chlorogenic acid displayed higher correlations with the antioxidant activity than other phenolic acids in methanol and ethanol series, respectively. The current observation implied that the effects of solvents on the phenolic content and antioxidant activity of plant extracts may result from the corresponding changes of high-content phenolic components; and the combination of HPLC analysis and correlation analysis may be helpful to elucidate the effects of different extraction conditions on the phenolic composition and activity of plant extracts.

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Acknowledgements

This work was financially supported by following funds: Natural Science Foundation of Anhui Province (No. 1608085QH178), Major Projects of Science and Technology in Anhui Province (No. 15czz03115), National Natural Science Foundation of China (No. 31671266), Fundamental Research Funds for the Central Universities (No. JZ2016HGTA0680), Fund for Processing Technology Center of Agricultural Products (No. XC2016HGCX002), and Start-up Research Fund of Xuancheng Campus of Hefei University of Technology (No. XC2015JZBZ02).

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  1. Danye Zhu, Caihong Wang, and Yingshuo Zhang have contributed equally to the work.

Authors and Affiliations

  1. School of Food Science and Engineering, Hefei University of Technology, Hefei, People’s Republic of China

    Danye Zhu, Caihong Wang, Yingshuo Zhang, Yang Yang, Yafang Shang, Xiangli Niu, Yilong Ma & Zhaojun Wei

  2. Bankpeptide Biological Technology Co., Ltd, Hefei, People’s Republic of China

    Liangyu Sun

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  1. Danye Zhu
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  2. Caihong Wang
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Correspondence to Yilong Ma or Zhaojun Wei.

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Zhu, D., Wang, C., Zhang, Y. et al. Insight into solvent effects on phenolic content and antioxidant activity of bamboo leaves extracts by HPLC analysis. Food Measure 12, 2240–2246 (2018). https://doi.org/10.1007/s11694-018-9840-2

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  • DOI: https://doi.org/10.1007/s11694-018-9840-2

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