Assessment of bioactive compound variations and in-vitro and in-vivo antioxidant activity in edible fresh and processed Bambusa nutans shoot through FTIR, GC/MS and HPLC analyses

Aribam Indira; Bano Shahar; Babita Joshi; Nirmala Chongtham

doi:10.1016/j.foodchem.2024.139552

Assessment of bioactive compound variations and in-vitro and in-vivo antioxidant activity in edible fresh and processed Bambusa nutans shoot through FTIR, GC/MS and HPLC analyses

Food Chem. 2024 May 7:452:139552. doi: 10.1016/j.foodchem.2024.139552. Online ahead of print.

Authors

Aribam Indira¹, Bano Shahar¹, Babita Joshi¹, Nirmala Chongtham²

Affiliations

¹ Department of Botany, Panjab University, Chandigarh 160014, India.
² Department of Botany, Panjab University, Chandigarh 160014, India. Electronic address: cnirmala10@gmail.com.

PMID: 38733684
DOI: 10.1016/j.foodchem.2024.139552

Abstract

This study explores the impact of processing techniques on the bioactive composition and antioxidant properties of Bambusa nutans shoots, an underutilized superfood. Boiling resulted in a significant reduction of total phenols (39.52%), flavonoid (8.07%), and tannin (27.77%). Conversely, fermentation increased total phenols (25.92%), tannin (34.72%), and phytosterol (75.39%). Antioxidant activities were notably higher in fermented-shoots, as indicated by DPPH and FRAP assays, and in-vivo experiments demonstrated increased GSH (31.85%) and decreased LPO levels (11.12%) post-administration of fermented-shoots extract. Spectral analysis revealed an increased diversity of compounds in fermented shoots, with GC/MS identifying hexadecane-1-ol in significantly higher proportions and 11 characteristic bands in FTIR spectra. HPLC analysis demonstrated changes in phenolic acids and flavonoid content, with fermentation enhancing 3,4,5-trihydroxybenzoic acid, 4'-hydroxycinnamic acid, benzene-1,2-diol, and luteolin contents. This study underscores the dynamic nature of B. nutans shoots, highlighting the potential for enhanced bioactivity and antioxidant properties through fermentation, offering promising avenues for culinary and pharmaceutical developments.

Keywords: Antioxidant activities; Bambusa nutans; Bioactive compounds; GC/MS; HPLC; Phenolic compounds.