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Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot(Phyllostachys praecox C.D.Chu et C.S.Chao)

Jin-jie ZHANG,Rong JI,Ya-qin HU ,Jian-chu CHEN,Xing-qian YE(Department of Food Science and Nutrition,College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310029,China)  
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(P0.05) 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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