Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot (Dendrocalamus asper Back.)
| Autor: | Paponpat Pattarathitiwat, Chakorn Chinvongamorn, Sompong Sansenya |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
0303 health sciences Bamboo Nutrition and Dietetics biology Chemistry DPPH Cyanide biology.organism_classification 01 natural sciences Bamboo shoot 0104 chemical sciences Reducing sugar 010404 medicinal & biomolecular chemistry 03 medical and health sciences chemistry.chemical_compound Phytochemical Dendrocalamus asper Gallic acid Food science 030304 developmental biology Food Science |
| Zdroj: | Preventive Nutrition and Food Science. 26:92-99 |
| ISSN: | 2287-8602 2287-1098 |
| Popis: | This study evaluated the cyanide content, bio-active compounds profile, volatile compounds profile, and biological activity of fresh and boiled sliced bamboo. Cyanide was only detected in fresh bamboo shoots, at a content of 140.40±5.34 mg/kg. Furthermore, the fresh bamboo shoots extracts had free radical scavenging properties, as demonstrated by ABTS･+ and DPPH･ assays, and contained phytochemical compounds, such as flavonoid, terpenoid, and reducing sugar. Indeed, the total phenolic and flavonoid contents were 12.12±0.12 mg gallic acid equivalent/dw and 1.60±0.11 mg quercetin equivalent/dw, respectively. In addition, these extracts demonstrated inhibitory activity against α-glucosidase (61.30±0.45%), α-amylase (37.00±1.82%), and tyrosinase (26.57±0.57%). Some volatile compounds, such as 2-methoxyphenol and 2-pentylfuran, show α-glucosidase inhibitory activity, and these compounds exerted α-amylase inhibitory activity in the fresh sliced bamboo shoots. The major volatile compound 4-methylphenol (68.15%), which exerts tyrosinase inhibitory activity, was also detected in fresh sliced bamboo shoots. The boiled sliced bamboo shoots extracts also contained bio-active compounds and exhibited biological activity similar to those in the fresh sliced bamboo shoots extracts. However, the boiling process and sliced technique reduced the bio-active compounds and biological properties as well as some of volatile compounds. |
| Databáze: | OpenAIRE |
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