Effect of physical and chemical preservation techniques on nutritional, morphological, phenolic and antioxidant profile of Dendrocalamus hamiltonii sprouts

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Research Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
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Doi: 10.1007/s42535-022-00377-4
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Keywords: Bamboo sprouts, Preservation, Antioxidant activity, SEM, HPLC


Abstract


A number of chemical and non-chemical preservation techniques were assumed to protect plant bioactive phenolics and essential nutrients. As a result, the influence of widely used preservation procedures by manufacturers, such as brining, freezing, and chemical (potassium metabisulfite), on Dendrocalamus hamiltonii bamboo sprouts was investigated. Freshly cut D. hamiltonii sprouts were kept for 6 months in brine solution (sodium chloride 16% w/v), deep freeze at − 20 °C, and potassium metabisulfite (KMS) solution (200 ppm). KMS maintained protein and mineral content when compared to brine and freezing (magnesium and zinc). KMS, on the other hand, also maintained higher phenolics (13.93 g GAE/mg) than brine (3.89 g GAE/g) and freezing (10.74 g GAE/g). Whereas, freezing (2.23 g QE/g) protects more flavonoids than brine and KMS solutions in terms of flavonoid content. Higher phenolic levels in D. hamiltonii sprouts preserved in KMS have been correlated to efficient antioxidant activity against the DPPH free radical agent. The high performance liquid chromatography (HPLC) gradient approach revealed more phenolic compounds in KMS preserve sprouts, and chlorogenic acid seems to be detectable in all preserve conditions. Finally, scanning electron microscopy (SEM) demonstrated that freezing produced strong deformation in interior vascular tissues of D. hamiltonii sprouts, whereas brine and KMS solutions maintained overall structural integrity.

Graphical abstract


Bamboo sprouts, Preservation, Antioxidant activity, SEM, HPLC


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Acknowledgements


We express our gratitude to the Director, Institute of Himalayan Bioresource Technology (CSIR), for valuable suggestions and encouragement. Authors acknowledge financial assistance received from Department of Science and Technology (DST) project “Promoting Socio-economic development in Shivalik hills through alternate farming, bamboo and novel nutraceutical products” (GAP 0176).


Author Information


Dadwal Vikas
Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, India