Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot ( Back.).

This study evaluated the cyanide content, bio-active compounds profile, volatile compounds profile, and biological activity of fresh and boiled sliced bamboo. Cyanide was only detected in fresh bamboo shoots, at a content of 140.40±5.34 mg/kg. Furthermore, the fresh bamboo shoots extracts had free radical scavenging properties, as demonstrated by ABTS･ and DPPH･ assays, and contained phytochemical compounds, such as flavonoid, terpenoid, and reducing sugar. Indeed, the total phenolic and flavonoid contents were 12.12±0.12 mg gallic acid equivalent/dw and 1.60±0.11 mg quercetin equivalent/dw, respectively. In addition, these extracts demonstrated inhibitory activity against α-glucosidase (61.30±0.45%), α-amylase (37.00±1.82%), and tyrosinase (26.57±0.57%). Some volatile compounds, such as 2-methoxyphenol and 2-pentylfuran, show α-glucosidase inhibitory activity, and these compounds exerted α-amylase inhibitory activity in the fresh sliced bamboo shoots. The major volatile compound 4-methylphenol (68.15%), which exerts tyrosinase inhibitory activity, was also detected in fresh sliced bamboo shoots. The boiled sliced bamboo shoots extracts also contained bio-active compounds and exhibited biological activity similar to those in the fresh sliced bamboo shoots extracts. However, the boiling process and sliced technique reduced the bio-active compounds and biological properties as well as some of volatile compounds.