Antioxidant Properties of Bamboo-Derived Extracts
Summary
Bamboo-derived extracts have attracted increasing attention globally as a sustainable source of natural antioxidants due to the rapid growth and wide distribution of bamboo. Leaves, sheaths and shaving residues are rich in phenolic acids, flavonoids and related polyphenols that confer potent free radical scavenging activity. Solvent-based extraction followed by advanced chromatographic analysis, such as high-performance liquid chromatography (HPLC) and ultra-high-performance liquid chromatography (UHPLC), enables detailed profiling of key compounds including isoorientin, orientin and vitexin. The antioxidant capacity of these extracts is typically assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) assays. Beyond radical quenching, certain extracts modulate oxidative stress and inflammatory mediators in cellular and animal models, underscoring their potential in nutraceutical, cosmetic and pharmaceutical formulations. Seasonal and species-specific variations in phytochemical yield highlight the importance of optimised harvesting and processing to ensure consistent bioactivity. The valorisation of bamboo by-products aligns with circular bioeconomy principles, offering a route to sustainable functional materials and additives.
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Antioxidant Properties of Bamboo-Derived Extracts publication trend
The graph below shows the total number of articles in antioxidant properties of bamboo-derived extracts across all publications each year (not limited to Nature Index journals).
Technical terms
Flavonoids: Polyphenolic compounds with a characteristic C6–C3–C6 structure, often glycosylated, that contribute to antioxidant activity.
Phenolic acids: Plant metabolites containing a hydroxylated aromatic ring, involved in free radical scavenging and metal chelation.
DPPH assay: A colourimetric method measuring the ability of antioxidants to reduce the DPPH radical, indicated by absorbance change.
ABTS assay: A spectrophotometric technique quantifying radical scavenging capacity against the ABTS•+ chromogen.
FRAP assay: Ferric reducing antioxidant power assay evaluating the capacity of an extract to reduce Fe3+ to Fe2+ under acidic conditions.
UHPLC: Ultra-high-performance liquid chromatography, offering high resolution and speed in phytochemical separation and detection.
References
- Anti-Inflammatory and Antioxidant Effects of Leaves and Sheath from Bamboo (Phyllostacys edulis J. Houz). Antioxidants (2023).
- Antioxidant Capacities of Fractions of Bamboo Shaving Extract and Their Antioxidant Components. Molecules (2016).
- Antioxidant and Compositional HPLC Analysis of Three Common Bamboo Leaves. Molecules (2020).
- Spectrum–effect relationship between ultra‐high‐performance liquid chromatography fingerprints and antioxidant activities of Lophatherum gracile Brongn. Food Science & Nutrition (2022).
- Seasonal Variations of the Antioxidant Composition in Ground Bamboo Sasa argenteastriatus Leaves. International Journal of Molecular Sciences (2012).
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