Total Antioxidant Capacity and Total Phenolics Content of &lt;i&gt;Phyllostachys&lt;/i&gt; Taxa Shoots

Neményi, András; Stefanovitsné-Bányai, Éva; Pék, Zoltán; Hegedűs, Attila; Gyuricza, Csaba; Barócsi, Z; Helyes, Lájos

doi:10.15835/nbha4319586

Cited by 16 publications

(4 citation statements)

References 28 publications

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“…It is observed that the antioxidant activity of an EO is dependent upon the plant and/or parts used to produce the oil [42]. The antioxidant activities of BEO can be directly correlated to its total phenolics content as reported by researchers for other essential oils [43,44]. The total phenolics and flavonoid contents are the two key indicators widely employed to represent the overall antioxidant activity in the samples.…”

Section: Total Phenolics Flavonoids and Fatty Acids Content Of Beomentioning

confidence: 94%

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Das

Chatterjee

Pal

et al. 2023

Foods

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This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored for 20 days under refrigerated conditions. Analysis of various parameters, including physicochemical quality, color (CIE L*, CIE a* and CIE b*), generation of oxidative products (TBARS), microbial growth, and sensory acceptability of meatballs were evaluated at 5-day intervals. In addition, the total phenolics and flavonoid content of BEO were estimated, and fatty acids were determined by Gas chromatography (GC.) To gain insights into the biological activities of the BEO, antioxidant assays were determined in vitro using various methods. The antibacterial activity of BEO was also evaluated against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Vibrio cholera, Salmonella Typhimurium, Shigella flexneri, Proteus vulgaris, Escherichia coli and Klebsiella pneumoniae) bacterial strains. The BEO contained a good quantity of total phenolics and flavonoids. In addition, the oil exhibited very potent antioxidant activity scavenging reactive oxygen and other such species, effectively showing IC50 at a very minimal concentration. Further, the BEO exhibited a strong antibacterial effect with MICs within 2 µL and MBCs from 5 to 7 µL for Gram-positive as well as Gram-negative bacteria, respectively. At both the concentrations used, BEO did not show any negative effect on the color of cooked meatballs but rather increased the microbiological and oxidative stability during the overall storage period. Meatballs treated with BEO had considerably reduced oxidative changes in terms of TBARS levels compared to the control. The total viable microbial count was lowest in BEO-treated meatballs and the highest in control. Both control and treated meatballs had a desirable flavor and good acceptability. The sensory attributes and aroma of treated meatballs were better and acceptable during the storage study, whereas the control samples were disliked by the panelists on 15th day. From this study, it can be concluded that bamboo essential oil could be used as a benign and non-toxic preservative to improve the quality and shelf life of cooked meatballs stored under refrigerated conditions.

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Section: Total Phenolics Flavonoids and Fatty Acids Content Of Beomentioning

confidence: 94%

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Das

Chatterjee

Pal

et al. 2023

Foods

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“…Total phenolic content (TPC) was measured by the Folin-Ciocalteu method ( 31 ). Briefly, extractions were performed in darkness for 30 min with ethanol (80% v/v) in an ultrasonic bath.…”

Section: Methodsmentioning

confidence: 99%

Post-harvest Application of Methyl Jasmonate or Prohydrojasmon Affects Color Development and Anthocyanins Biosynthesis in Peach by Regulation of Sucrose Metabolism

et al. 2022

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The roles of methyl jasmonate (MeJA) and prohydrojasmon (PDJ) in postharvest color development and anthocyanins biosynthesis in the skin of peach fruit remain unclear. In this study, peach fruit were infiltrated with MeJA (200 μM) or PDJ (40 μM) and stored at 22°C for 7 days. The results showed that treatment with MeJA or PDJ had a positive effect on red color formation in peach fruits due to anthocyanins accumulation (∼120% increase). This was attributed to increased enzyme activities, and enhanced transcript abundance of the genes associated with anthocyanins biosynthesis, induced by MeJA or PDJ. Both MeJA and PDJ promoted sucrose biosynthesis, and the subsequently elevated levels of the sucrose during storage were positively correlated with anthocyanins accumulation (0.49) and the activities of key biosynthesis enzymes (0.42–0.79). Based on these findings, we proposed that MeJA or PDJ treatments promote anthocyanins biosynthesis by regulating sucrose metabolism during the postharvest storage of peach fruit.

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“…In the 1990's Ishii and Hiroi (1990) invented a Diferuloyl arabinoxylan Compound, the compound that contains 5-5 linkage diferuloyl isolated from bamboo shoots and is named as a ferulic acid [9]. Some studies show Dendrocalamus, Bambusa, Phyllostachys species having more antioxidant properties in their shoots [10,11].…”

Section: Antioxident Propertiesmentioning

confidence: 99%

Bioprospecting of Bamboo: A Review

Ramasubramanian¹,

Singh²,

Muralikrishna³

2023

AJB2T

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The main objective of this review is to describe the bioprospecting and other benefit of the bamboo. Bamboo is the fastest growing plant belongs to poaceae family. Totally 1600 species (114 Genera) are spread all over the world including India. As per recent worldwide suvey, 33.1 billion metric tons/year of carbon produces and 238 million tons of carbon sink by the total bamboo forest. In India, 50% of the bamboo species are cultivated and increases maximum revenue of the country. Bamboo has vital role in carbon sequestration it estimated upto 40 – 45% of carbon sequest and produces 35 % of oxygen to reduce the global warming. And its has trementous application like soil carbon storage, biofuel production, construction and production of edible products etc. Bamboo is also one of the important species has applications like anti oxidant properties, anti inflammatory properties etc. This review mainly describes the carbon sequestration, oxygen production, bamboo health benefits. And this article will be an important evidence for the future bamboo research.

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Total Antioxidant Capacity and Total Phenolics Content of <i>Phyllostachys</i> Taxa Shoots

Cited by 16 publications

References 28 publications

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Post-harvest Application of Methyl Jasmonate or Prohydrojasmon Affects Color Development and Anthocyanins Biosynthesis in Peach by Regulation of Sucrose Metabolism

Bioprospecting of Bamboo: A Review

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