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KMID : 1007520230320060769
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Food Science and Biotechnology
2023 Volume.32 No. 6 p.769 ~ p.778
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Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy
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Vikas Dadwal
Astha Sharma
Robin Joshi
Mahesh Gupta
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Abstract
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The free and bound phenolic constituents in Dendrocalamus hamiltonii shoots were evaluated and compared to processed bamboo candy. Preliminary proximate analysis revealed a percent reduction in moisture and protein with a less significant change in fibre content. The fresh free phenolic extract (FFPE) exhibited a total phenolics of 131.22 mg GAE/g and recovered 48.29 mg GAE/g phenolic content in bound fraction (FBPE). Results demonstrated higher loss of free phenolics after processing compared to bound fraction (CBPE). Although similar results were observed in total flavonoid content. Antioxidant activity was reduced after candy processing, with fresh shoots having the lowest percent inhibition (IC50) against DPPH· and ABTS· radicals. Although both free and bound fractions of candy demonstrated effective antioxidant activity. HPLC analysis revealed that FFPE contained more chlorogenic acid (0.14 mg/10 g) and cinnamic acid (0.75 mg/10 g) than CFPE. Quercetin was undetected in all free fractions but was found in bound form.
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KEYWORD
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Bamboo shoots, Free phenolics, Bound phenolics, Antioxidant activity, High performance liquid chromatography, Scanning electron microscope
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