Quantitative Estimation of Total Phytosterol Content in Fresh, Processed and Preserved Bamboo Shoots
DOI:
https://doi.org/10.36808/if/2024/v150i7/167161Keywords:
Bamboo shoots, Processing, Storage, Fermentation, Total phytosterol.Abstract
Bamboo shoot is largely consumed as fresh or after processing and preservation. They are regarded as an excellent source of phytosterols which play an active role in defending against many chronic diseases. Here, fresh, processed and preserved shoots of different bamboo species have been analysed for their total phytosterol content. The content in fresh shoots of 15 edible bamboo species ranged from 91.37 to 184.18 mg/100g d.w. Of the 15 species, four were selected for further processing and analysis of their phytosterol content. Upon comparison, phytosterol content increased after all the processing methods with 7.78-18.42% in shoots soaked in water for 12 hours and 10.19-28.12% in 20 minutes boiled shoots. In brine preserved shoots, there was gradual decrease in phytosterol content with increasing duration in storage time but the content up to 12 months stored shoots were still higher than that of fresh shoots. In fermented bamboo shoots, there was tremendous increase in phytosterol content with all the storage durations, i.e., 1, 3, 6 and 12 months with highest increase of 106.18-125.55% in 12 months stored fermented shoots.References
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