title: 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.
authors: Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, China.
authors: Jin-jie
authors: JJ
authors: Zhang
authors: Rong
authors: R
authors: Ji
authors: Ya-qin
authors: YQ
authors: Hu
authors: Jian-chu
authors: JC
authors: Chen
authors: Xing-qian
authors: XQ
authors: Ye
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000737:chemistry*; D001205:Ascorbic Acid / Q000032:analysis; D003296:Cooking; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D009753:Nutritive Value; D019800:Phenol / Q000737:chemistry; D018520:Plant Shoots / Q000378:metabolism; D006109:Poaceae; D013227:Steam
chemical_list: D000975:Antioxidants; D013227:Steam; D019800:Phenol; D001205:Ascorbic Acid