Bioactive Compounds in Bamboo Shoot

Bajwa, Harjit Kaur; Santosh, Oinam; Chongtham, Nirmala

doi:10.1007/978-3-030-57415-4_24

Cited by 2 publications

(1 citation statement)

References 68 publications

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“…Our data are in agreement with those found in other fresh sprouts, where ferulic acid, p-coumaric acid, caffeic acid, protocatechuic acid, p-hydroxybenzoic acid, catechin, syringic acid, and chlorogenic acid were the main abundant compounds [53]. Previously, Park and Jhon [54] compared the phenolic acid composition of P. nigra sprouts subjected to extraction procedures with different solvents and demonstrated that, for example, chlorogenic acid should be extracted with EtOAc and BuOH with values of 4.1 and 3.5 mg/100 g dry weight, but not with MeOH and water.…”

Section: Uhplc Analysis Of Fresh Bamboo Sproutssupporting

confidence: 93%

Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts (Phyllostachys edulis) Packaged in a Modified Atmosphere or Vacuum: A Comparative Study

Sicari,

Tundis,

Romeo

et al. 2024

Antioxidants

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During the last decades, the consumption of bamboo sprouts (Phyllostacys edulis) has increased because they are considered a “superfood”. However, this product is characterized by a short shelf life due to the deterioration in quality parameters. The aim of this study was to investigate the application of two modified atmosphere packaging (MAP) systems (MAP1: 2% O2, 5% CO2, 93% N2 and MAP2: 3% O2, 7% CO2, 90% N2) to fresh-shelled ready-to-eat bamboo sprouts and compare these packaging systems with vacuum packaging during storage for 28 days at 4 °C using heat-sealable polyamide and polyethylene (PA/PE) trays. Several chemical-physical parameters (moisture content, water activity, pH, headspace composition, and firmness) were monitored, as well as CIELab colorimetric parameters and microbial growth. The quantification of selected organic acids was performed via UHPLC. Mathematical kinetic models were applied to study the evolution of total phenol (TPC), flavonoid (TFC), and carotenoid content (TCC) during storage. The evolution of antioxidant potential investigated by ABTS, DPPH, and β-carotene bleaching tests was also assessed. Results showed that at the end of the storage period, significant variations in the colorimetric parameters are detectable between the sprouts apical portion and the basal one, regardless of both applied MAPs. A linear reduction in both DPPH and ABTS radical scavenging activity was evidenced during storage, regardless of the type of packaging applied. In DPPH test samples packaged in MAP after 28 days of storage, they retain good antioxidant activity, whereas in vacuum, this activity is reduced by 50% compared to the initial value (IC50 values from 24.77 to 32.74 μg/mL and from 24.77 to 71.12 μg/mL for MAP2 and vacuum, respectively).

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Section: Uhplc Analysis Of Fresh Bamboo Sproutssupporting

confidence: 93%