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Research Notes

Tachioside, an Antioxidative Phenolic Glycoside from Bamboo Species

원문정보

Ting Li, Min-Hee Park, Mi-Jeong Kim, Bog-Mi Ryu, Myo-Jung Kim, Gap-Soon Moon

한국식품과학회 Food Science and Biotechnology Volume 17 Number 6 2008.12 pp.1376-1378
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초록

영어

Tachioside (4-hydroxy-3-methoxy-phenyl-1-O-glucoside), a known phenolic glycoside, was isolated from variousbamboo species. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidantcapacity determined a significant antioxidant activity of tachioside which was comparable to L-ascorbic acid. Each culm andleaf extracts were tested and the culm of Phyllostachys bambusoides appeared to contain the highest amount of tachioside.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자정보

  • Ting Li Department of Food Science and Nutrition, Biohealth Product Research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University, Gimhae, Gyeongnam 621-749, Korea
  • Min-Hee Park Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea
  • Mi-Jeong Kim Department of Food Science and Nutrition, Biohealth Product Research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University, Gimhae, Gyeongnam 621-749, Korea
  • Bog-Mi Ryu Department of Food Science and Nutrition, Biohealth Product Research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University, Gimhae, Gyeongnam 621-749, Korea
  • Myo-Jung Kim Department of Food Science and Nutrition, Biohealth Product Research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University, Gimhae, Gyeongnam 621-749, Korea
  • Gap-Soon Moon Department of Food Science and Nutrition, Biohealth Product Research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University, Gimhae, Gyeongnam 621-749, Korea

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