Novel Extraction Method of Antioxidant Compounds from Sasa Palmata (Bean) Nakai using Steam Explosion

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dc.contributor.authorKurosumi, Akihiro
dc.contributor.authorSasaki, Chizuru
dc.contributor.authorKumada, Kentaro
dc.contributor.authorKobayashi, Fumihisa
dc.contributor.authorMtui, Godliving Y. S.
dc.contributor.authorNakamura, Yoshitoshi
dc.date.accessioned2016-09-21T16:29:43Z
dc.date.available2016-09-21T16:29:43Z
dc.date.issued2007-10
dc.description.abstractAntioxidant compounds were extracted from various parts of Sasa palmata (Bean) Nakai, a bamboo plant whose leaves are commonly used to wrap foodstuffs such as Sushi in Japan. Highest concentrations of antioxidant compounds existed in the leaf part of S. palmata. Steam explosion treatment followed by hot water and methanol extractions was used for separating the antioxidant compounds from S. palmata leaf. The steam explosion treatment is the physical–chemical treatment which crushes a sample by sudden reduction of the pressure in reactor to atmospheric pressure after steaming the sample at high temperature and pressures. Sasa palmata leaf was hydrolyzed by steaming and crushed by the rapid decompression. The optimal condition of steam explosion for the effective extraction of antioxidant compounds from S. palmata was determined as a steam of temperature of 250 °C and a steaming time of 1 min. In these conditions 217.41 mg/(g-Sasa leaf) of phenolic compounds and 142.81 mg/(g-Sasa leaf) of radical scavenging activity, that was expressed as butylated hydroxyanisole (BHA), were obtained.en_US
dc.identifier.citationKurosumi, A., Sasaki, C., Kumada, K., Kobayashi, F., Mtui, G. and Nakamura, Y., 2007. Novel extraction method of antioxidant compounds from Sasa palmata (Bean) Nakai using steam explosion. Process Biochemistry, 42(10), pp.1449-1453.en_US
dc.identifier.urihttp://hdl.handle.net/20.500.11810/4066
dc.language.isoenen_US
dc.subjectAntioxidant compounden_US
dc.subjectPhenolic compounden_US
dc.subjectRadical scavenging activityen_US
dc.subjectSasa palmataen_US
dc.subjectSteam explosionen_US
dc.subjectDPPHen_US
dc.titleNovel Extraction Method of Antioxidant Compounds from Sasa Palmata (Bean) Nakai using Steam Explosionen_US
dc.typeJournal Article, Peer Revieweden_US
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