Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Tachioside, an Antioxidative Phenolic Glycoside from Bamboo Species

  • Li, Ting (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University) ;
  • Park, Min-Hee (Korea Food Research Institute) ;
  • Kim, Mi-Jeong (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University) ;
  • Ryu, Bog-Mi (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University) ;
  • Kim, Myo-Jung (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University) ;
  • Moon, Gap-Soon (Department of Food Science and Nutrition, Biohealth Product research Center, Food Science Institute, and BK21 Smart Food & Drug Center, Inje University)
  • Published : 2008.12.31
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Abstract

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

Keywords

References

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