Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Abstract

Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

“…Fresh shoot having phenolics content of 97.5 mg increased to 255 mg and 239 mg/ 100 g in batch-1 and batch-2 respectively. However, antioxidant activity was recorded to be higher in fermented shoots (49.20 and 55.35% DPPH RSA for batch-1 and batch-2), as antioxidant capacity of bamboo shoot is closely related to L-ascorbic acid and total phenolic compounds (Chuah et al, 2008;Zhang et al, 2011). The drop in pH and increase in acidity were also recorded in both the batches.…”

Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower

“…Kenny and O'Beirne [53] indicated that the loss of antioxidant activity was relative to the contact area between vegetables and water as well as processing time. It was clear that the contact areas in steaming and stir-frying processes were much smaller than that in boiling, so their antioxidant substances lost relatively very little [54]. Microwave heating retains the active components in the cooked tissue [55].…”

Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

“…On the contrary, Velioğlu et al (37) indicated marginal rise of phenolics possibly due to the release of free flavonols. The second most highest loss in phenolics for vegetables was obtained during boiling in large volume of water possibly due to its running off into the boiling medium, as suggested by Zhang et al (38). The loss was in the order of squash>eggplant>potato (Table 1) and were found to be statistically significant (F=30.261, p<0.0001).…”