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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.

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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


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