Comparative assessment of the antioxidant potential of bamboo leaves, along with some locally and commercially consumed beverages in India
Aribam Indira, Oinam Santosh, Ashwani Koul, Nirmala Chongtham
Abstract
The consumption of herbal infusions is considered to be beneficial due to the presence of phytochemicals that are closely associated with several health benefits. Phytochemicals and in-vitro antioxidant potentials of 11 bamboo leaf samples and their infusions were compared with some commercially available herbal teas. Total phenol content was highest in dry samples of Assam green tea (1517.50 ± 0.005 mg/100 g) and Bambusa nutans (1475.03 ± 0.012 mg/100 g). The reduction in the phenolic content in infusions ranged from 24.54% to 64.17%. Total flavonoid content and vitamin C were reduced by more than 50% in infusions. Lower reductions in ferric ion reducing antioxidant power and 2, 2-diphenyl-1-picryl-hydrazyl free radical scavenging activities were observed in infusions when compared to dry samples, with exception of Dendrocalamus asper and Hibiscus sabdariffa. Bamboo leaves showed higher contents of vitamin E and phytosterol content whereas tannin content was higher in green tea samples. Green tea had the highest antioxidant activity, followed by bamboo leaves, jasmine green tea and tulsi green tea. Hibiscus sabdariffa and Cymbopogon citratus had the least antioxidant activity amongst the analyzed samples. In view of its high antioxidant activity, bamboo leaves could be an alternative to green tea or could be used in combination with green tea.