Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot (<i>Dendrocalamus asper</i> Back.)
Paponpat Pattarathitiwat, Chakorn Chinvongamorn, Sompong Sansenya
Abstract
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 140.405.34 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 12.120.12 mg gallic acid equivalent/dw and 1.60 0.11 mg quercetin equivalent/dw, respectively. In addition, these extracts demonstrated inhibitory activity against -glucosidase (61.300.45%), -amylase (37.001.82%), and tyrosinase (26.570.57%). Some volatile compounds, such as 2-methoxyphenol and 2-pentylfuran, show -glucosidase inhibitory activity, and these compounds exerted -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.