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KMID : 1160620210260010092
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Preventive Nutrition and Food Science
2021 Volume.26 No. 1 p.92 ~ p.99
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Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot (Dendrocalamus asper Back.)
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Pattarathitiwat Paponpat
Chinvongamorn Chakorn
Sansenya Sompong
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Abstract
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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.
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KEYWORD
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α-glucosidase and α-amylase inhibitory activity, cyanide content, free radical scavenging assays, Thai bamboo shoots, tyrosinase inhibitory activity
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