Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot (Dendrocalamus asper Back.)
Year: 2021
Type: article
Abstract: 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±5.34mg/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±0.12mg gallic acid equivalent/dw and 1.60± 0.11 mg quercetin equivalent/dw, respectively.In addition, these extracts demonstrated inhibitory activity against -glucosidase (61.30±0.45%),-amylase (37.00±1.82%),and tyrosinase (26.57±0.57%).Some volatile compounds, such as 2-methoxyphenol and 2-pentylfuran, show -glucosidase inhibitory activity, and these compounds exerted -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.
Institution: Rajamangala University of Technology
Language: English
Subfield: Endocrinology, Diabetes and Metabolism
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W3145076367