ArticleJournal of Zhejiang University. Science. B2011
Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao).
Article in Journal of Zhejiang University. Science. B, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 63 citations in OpenAlex.
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- A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots.Foods (Basel, Switzerland) · 2024Review
- Impact of Thermal Processing on the Structure, Antioxidant Properties and Hypoglycemic Activities of Sweet Potato Polysaccharides.Foods (Basel, Switzerland) · 2024Article
- Determination of the Protein and Amino Acid Content of Fruit, Vegetables and Starchy Roots for Use in Inherited Metabolic Disorders.Nutrients · 2024Article
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- Amino Acid Analyses of Plant Foods Used in the Dietary Management of Inherited Amino Acid Disorders.Nutrients · 2023Article
- Assessment of nutritional properties and phenolic characterization of freshly harvestedFood science and biotechnology · 2023Article
- Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot (Preventive nutrition and food science · 2021Article
- Metagenomic analysis revealed a wide distribution of antibiotic resistance genes and biosynthesis of antibiotics in the gut of giant pandas.BMC microbiology · 2021Article
- Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables.Antioxidants (Basel, Switzerland) · 2019Article
- Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves.Antioxidants (Basel, Switzerland) · 2018Article
- The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India.International scholarly research notices · 2014Review
- Bioactive compounds and antioxidant activity of fresh and processed white cauliflower.BioMed research international · 2013Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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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