2026-04-16T00:11:41Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/336 2021-12-13T02:49:31Z 1582963788001:1582966466300 user-ydbu

Determination of antioxidant activity of Bamboo Leaves (Bambusa vulgaris Schrad. ex J.C. Wendl.) Dr.Hla Myint Htwe Bamboo is one of the most valuable, naturally occurring plants worldwide because its different edible parts contain important nutrients. Bamboo-Leaf extract has multiple biological effects, such as anti-free radical, anti-oxidation, anti-aging and the prevention of cardiovascular diseases (Zhang and Ding, 1996, 1997; Tang and Ding, 2000). In this research work, bamboo leaves (Bambusa vulgaris Schrad. ex J.C.Wendl.) (shwe-wa) was selected for chemical analysis. The preliminary phytochemical test of bamboo leaves was carried out. Ash and moisture contents in bamboo leaves were determined by using oven drying method and Muffel furnace method. Vitamin C content in bamboo leaves was quantitatively determined by iodometric titration method. Antimicrobial activity in bamboo leaves was determined by agar well diffusion method. In antioxidant activity, ethanolic extract of bamboo leaves was used to investigate the radical scavenging activity by (1,1-diphenyl-2-picryl-hydrazyl) DPPH assay. Antioxidant contains in the leaves of Shwe-wa but antioxidant activity of ethanol extract of leaves of Shwe-wa is lower than that of ascorbic acid. 2017 http://hdl.handle.net/20.500.12678/0000000336 https://meral.edu.mm/records/336