Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70126 Bari, Italy.
CREA-VE, Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology, Via Casamassima, 148, 70010 Turi, Italy.
Molecules. 2020 Jan 5;25(1):215. doi: 10.3390/molecules25010215.
Bamboo is a well-known medicinal plant in Southeast Asia that recently has attracted attention for its high polyphenol content and its medical and nutraceutical applications. In this work, polyphenols have been recovered for the first time by microwave-assisted extraction (MAE) from an unusual Italian cultivar of bamboo shoots. The effects of three independent variables, such as extraction time, temperature, and solid/liquid ratio, on polyphenol recovery yield were investigated and successfully optimized through the response surface methodology. We demonstrated that MAE is an excellent polyphenols extraction technique from bamboo shoots because the total phenolic content obtained under microwave irradiation optimal conditions (4 min at 105 °C with 6.25 mg/mL ratio) was about eight-fold higher than that obtained with the conventional extraction method. Furthermore, higher total flavonoid content was also obtained under MAE. Consistent with these results, MAE enhanced the extract antioxidant properties with significant improved DPPH, ABTS, and FRAP scavenging ability. Therefore, this innovative extraction process enhances the recovery of biologically active compounds from bamboo shoots with a dramatic reduction of time and energy consumption, which paves the way for its industrial application in functional food production.
竹子是东南亚一种著名的药用植物，由于其富含多酚以及在医学和营养方面的应用而受到关注。在这项工作中，首次采用微波辅助提取（MAE）从一种不寻常的意大利竹笋品种中提取多酚。通过响应面法考察并成功优化了提取时间、温度和固液比这三个独立变量对多酚回收产率的影响。我们证明了 MAE 是一种从竹笋中提取多酚的极好方法，因为在微波辐射最佳条件（4 分钟，105°C，固液比 6.25mg/mL）下获得的总酚含量比常规提取方法高约八倍。此外，MAE 还获得了更高的总类黄酮含量。与这些结果一致，MAE 增强了提取物的抗氧化性能，显著提高了 DPPH、ABTS 和 FRAP 的清除能力。因此，这种创新的提取工艺提高了从竹笋中生物活性化合物的回收率，同时显著减少了时间和能源消耗，为其在功能性食品生产中的工业应用铺平了道路。
