title: Antioxidant Capacities of Fractions of Bamboo Shaving Extract and Their Antioxidant Components.
abstract: This research was conducted for evaluation of antioxidant activities of four fractions from bamboo shavings extract (BSE) and their antioxidant components. The antioxidant capacities of BSE and four fractions on ABTS, DPPH, FRAP and total antioxidant capacity assays exhibited the following descending order: DF > n-butanol fraction (BF) > BSE ≈ ethyl acetate fraction (AF) > water fraction (WF). Among the identified phenolic compounds, caffeic acid exhibited the highest antioxidant capacities on DPPH, FRAP and total antioxidant capacity assays. An extremely significant positive correlation between the antioxidant activities with the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. The result indicated that the bamboo shaving extract and its solvent fractions could act as natural antioxidants in light of their potent antioxidant activities.
authors.affiliation: Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China. gongjinyan1982@163.com.|College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. gongjinyan1982@163.com.|Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA. gongjinyan1982@163.com.
authors.forename: Jinyan
authors.initials: J
authors.lastname: Gong
authors.affiliation: Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China. hjunlzr@163.com.
authors.forename: Jun
authors.initials: J
authors.lastname: Huang
authors.affiliation: Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China. xiaogongnian@126.com.
authors.forename: Gongnian
authors.initials: G
authors.lastname: Xiao
authors.affiliation: Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA. fchen@clemson.edu.
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.affiliation: Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA. boliml@g.clemson.edu.
authors.forename: Bolim
authors.initials: B
authors.lastname: Lee
authors.affiliation: Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China. gq0318@163.com.
authors.forename: Qing
authors.initials: Q
authors.lastname: Ge
authors.affiliation: Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China. youyuru0130@163.com.
authors.forename: Yuru
authors.initials: Y
authors.lastname: You
authors.affiliation: Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China. shiwangliu@163.com.
authors.forename: Shiwang
authors.initials: S
authors.lastname: Liu
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. yzhang@zju.edu.cn.
authors.forename: Ying
authors.initials: Y
authors.lastname: Zhang
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D002109:Caffeic Acids / Q000737:chemistry / Q000494:pharmacology; D005419:Flavonoids / Q000737:chemistry / Q000494:pharmacology*; D015394:Molecular Structure; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry / Q000494:pharmacology*; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology; D031787:Sasa / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D002109:Caffeic Acids; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts; C040048:caffeic acid
keywords: antioxidants; bamboo shavings extract; flavonoids; free-radical scavenging activity; phenolic acids