2024-03-28T21:45:50Z
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