Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao) |
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| Authors: | Zhang Jin-jie Ji Rong Hu Ya-qin Chen Jian-chu Ye Xing-qian |
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| Institution: | (1) School of Environmental Science and Technology, Zhejiang Forestry University, North Circular Road #88, Lin’an, Hangzhou, 311300, Zhejiang, China;(2) Scion, Private Bag 3020, Rotorua, New Zealand; |
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| 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. |
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| Keywords: | Cooking methods Bamboo shoot Nutrition Antioxidant capacities |
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