Full Text:   <2852>

CLC number: TS201.2; TS201.4

On-line Access: 

Received: 2010-07-01

Revision Accepted: 2010-11-28

Crosschecked: 2011-07-27

Cited: 9

Clicked: 5438

Citations:  Bibtex RefMan EndNote GB/T7714

-   Go to

Article info.
1. Reference List
Open peer comments

Journal of Zhejiang University SCIENCE B 2011 Vol.12 No.9 P.752-759


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

Author(s):  Jin-jie Zhang, Rong Ji, Ya-qin Hu, Jian-chu Chen, Xing-qian Ye

Affiliation(s):  Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310029, China

Corresponding email(s):   yqhu@zju.edu.cn

Key Words:  Cooking methods, Bamboo shoot, Nutrition, Antioxidant capacities

Jin-jie Zhang, Rong Ji, Ya-qin Hu, Jian-chu Chen, Xing-qian Ye. Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)[J]. Journal of Zhejiang University Science B, 2011, 12(9): 752-759.

@article{title="Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)",
author="Jin-jie Zhang, Rong Ji, Ya-qin Hu, Jian-chu Chen, Xing-qian Ye",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)
%A Jin-jie Zhang
%A Rong Ji
%A Ya-qin Hu
%A Jian-chu Chen
%A Xing-qian Ye
%J Journal of Zhejiang University SCIENCE B
%V 12
%N 9
%P 752-759
%@ 1673-1581
%D 2011
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1000251

T1 - Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)
A1 - Jin-jie Zhang
A1 - Rong Ji
A1 - Ya-qin Hu
A1 - Jian-chu Chen
A1 - Xing-qian Ye
J0 - Journal of Zhejiang University Science B
VL - 12
IS - 9
SP - 752
EP - 759
%@ 1673-1581
Y1 - 2011
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1000251

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.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


[1]Abdel-Hameed, E.S.S., 2009. Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem., 114(4):1271-1277.

[2]Antoine, F.R., Wei, C.I., Littell, R.C., Marshall, M.R., 1999. HPLC method for analysis of free amino acids in fish using o-phthaldialdehyde precolumn derivatization. J. Agric. Food Chem., 47(12):5100-5107.

[3]AOAC, 1990. Official Methods of Analysis, 15th Ed. Association of Official Analytical Chemists, Arlington, VA, p.125-126, 877-878.

[4]Baardseth, P., Bjerke, F., Martinsen, B.K., Skrede, G., 2010. Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. J. Sci. Food Agric., 90(7):1245-1255.

[5]Cho, E.J., Piao, X.L., Jang, M.H., Baek, S.H., Kim, H.Y., Kang, K.S., Kwon, S.W., Park, J.H., 2008. The effect of steaming on the free amino acid contents and antioxidant activity of Panax ginseng. Food Chem., 107(2):876-882.

[6]Chuah, A.M., Lee, Y.C., Yamaguchi, T., Takamura, H., Yin, L.J., Matoba, T., 2008. Effect of cooking on the antioxidant properties of coloured peppers. Food Chem., 111(1):20-28.

[7]Davey, M.W., van Montagu, M., Inzé, D., Sanmartin, M., Kanellis, A., Smirnoff, N., Benzie, I.J.J., Strain, J.J., Favell, D., Fletcher, J., 2000. Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. J. Sci. Food Agric., 80(7):825-860.

[8]Dzudie, T., Ndjouenkeu, R., Okubanjo, A., 2000. Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins. J. Food Eng., 44(3):149-153.

[9]ISO 5983-1-2005. Animal Feeding Stuffs—Determination of Nitrogen Content and Calculation of Crude Protein Content, 1st Ed. BSI, Britain.

[10]Kenny, O., O′Beirne, D., 2009. The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce. Int. J. Food Sci. Technol., 44(6):1146-1156.

[11]Kleinhenz, V., Gosbee, M., Elsmore, S., Lyall, T.W., Blackburn, K., Harrower, K., Midmore, D.J., 2000. Storage methods for extending shelf life of fresh, edible bamboo shoots [Bambusa oldhamii (Munro)]. Postharvest Biol. Technol., 19(3):253-264.

[12]Kong, F.B., Tang, J.M., Rasco, B., Crapo, C., Smiley, S., 2007. Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing. J. Food Sci., 72(2):S103-S111.

[13]Li, Y.F., Jiang, P.K., Chang, S.X., Wu, J.S., Lin, L., 2010. Organic mulch and fertilization affect soil carbon pools and forms under intensively managed bamboo (Phyllostachys praecox) forests in southeast China. J. Soils Sediments, 10(4):739-747.

[14]Luo, Z.S., Xu, X.L., Yan, B.F., 2008a. Accumulation of lignin and involvement of enzymes in bamboo shoot during storage. Eur. Food Res. Technol., 226(4):635-640.

[15]Luo, Z.S., Xu, X.L., Yan, B.F., 2008b. Use of 1-methylcyclopropene for alleviating chilling injury and lignification of bamboo shoot (Phyllostachys praecox f. prevernalis) during cold storage. J. Sci. Food Agric., 88(1):151-157.

[16]Moynihan, P.J., Butler, T.J., Thomason, J.M., Jepson, N.J.A., 2000. Nutrient intake in partially dentate patients: the effect of prosthetic rehabilitation. J. Dent., 28(8):557-563.

[17]Nicoli, M.C., Anese, M., Manzocco, L., Lerici, C.R., 1997. Antioxidant properties of coffee brews in relation to the roasting degree. Lebensm. Wiss. Technol., 30(3):292-297.

[18]Norziah, M.H., Ching, C.Y., 2000. Nutritional composition of edible seaweed Gracilaria changgi. Food Chem., 68(1):69-76.

[19]Prabhasankar, P., Ganesan, P., Bhaskar, N., Hirose, A., Stephen, N., Gowda, L.R., Hosokawa, M., Miyashita, K., 2009. Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: chemical, functional and structural evaluation. Food Chem., 115(2):501-508.

[20]Ranilla, L.G., Kwon, Y.I., Genovese, M.I., Lajolo, F.M., Shetty, K., 2010. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of peruvian and brazilian bean culticars (Phaseolus vulgaris L.) using in vitro methods. J. Food Biochem., 34(2):329-355.

[21]Sawa, T., Nakao, M., Akaike, T., Ono, K., Maeda, H., 1999. Alkylperoxyl radical-scavenging activity of various flavonoids and other phenolic compounds: implications for the anti-tumor-promoter effect of vegetables. J. Agric. Food Chem., 47(2):397-402.

[22]Somsub, W., Kongkachuichai, R., Sungpuag, P., Charoensiri, R., 2008. Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables. J. Food Compos. Anal., 21(2):187-197.

[23]Stewart, A.J., Bozonnet, S., Mullen, W., Jenkins, G.I., Lean, M.E.J., Crozier, A., 2000. Occurrence of flavonols in tomatoes and tomato-based products. J. Agric. Food Chem., 48(7):2663-2669.

[24]Udayakumar, R., Kasthurirengan, S., Vasudevan, A., Mariashibu, T.S., Rayan, J.J.S., Choi, C.W., Ganapathi, A., Kim, S.C., 2010. Antioxidant effect of dietary supplement Withania somnifera L. reduce blood glucose levels in alloxan-induced diabetic rats. Plant Foods Hum. Nutr., 65(2):91-98.

[25]Wei, Z.Y., Wang, J.S., Cao, Z.Y., Zhang, Z.Y., Li, X.J., 2009. Effect of high temperature and high humidity on contents of protein, amino acids and sugars in wheat grains. J. Chin. Cereals Oils Assoc., 24(9):5-11 (in Chinese).

[26]Xu, G.H., Ye, X.Q., Chen, J.C., Liu, D.H., 2007. Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. J. Agric. Food Chem., 55(2):330-335.

[27]Xu, G.H., Liu, D.H., Chen, J.C., Ye, X.Q., Ma, Y.Q., Shi, J., 2008. Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chem., 106(2):545-551.

[28]Xu, Q.F., Yie, Z.Q., Jiang, P.K., Yu, Y.W., 2003. Relationship between bamboo-shoot nutrition and soil nutrients. J. Zhejiang For. Coll., 20(2):115-118 (in Chinese).

[29]Yamaguchi, T., Katsuda, M., Oda, Y., Terao, J., Kanazawa, K., Oshima, S., Inakuma, T., Ishiguro, Y., Takamura, H., Matoba, T., 2003. Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables. Food Sci. Technol. Res., 9(1):79-83.

[30]Zhang, J.F., Zhang, L.L., Du, L.F., 2008. Analysis and determination of the nutritive composition in the phyllostachy spraecox shoot. J. Anhui Agric. Sci., 36(3):841-842 (in Chinese).

Open peer comments: Debate/Discuss/Question/Opinion



2011-09-05 12:42:15


Please provide your name, email address and a comment

Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - 2022 Journal of Zhejiang University-SCIENCE