Open AccessTotal Antioxidant Capacity and Total Phenolics Content of <i>Phyllostachys</i> Taxa Shoots
Author(s) -
András Neményi,
Éva Stefanovitsné-Bányai,
Zoltán Pék,
Attila Hegedűs,
Csaba Gyuricza,
Zoltán Barócsi,
Lájos Helyes
Publication year - 2015
Publication title -
notulae botanicae horti agrobotanici cluj-napoca
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.332
H-Index - 32
eISSN - 1842-4309
pISSN - 0255-965X
DOI - 10.15835/nbha4319586
Subject(s) - shoot , horticulture , chemistry , botany , phyllostachys , phytochemical , antioxidant capacity , antioxidant , food science , zoology , biology , biochemistry , bamboo
Total phenolic content (TP) and total antioxidant capacity (AC) were analysed in shoots of Phyllostachys aureosulcata (PA), P aureosulcata f. aureocaulis (PAA), P. aureosulcata f. spectabilis (PAS), P. bissetii (PB), P. flexuosa (PF), P. humilis (PH), P. iridescens (PI), P. nigra var. nigra (PNN), P. nigra var. henonis (PNH), P. mannii (PM), P. sulphurea var. sulphurea (PSS), P. violascens (PVI), P. viridiglaucescens (PVG), P. vivax f. aureocaulis (PVA), collected on four harvest dates. Both TP and AC were determined following three processing methods, fresh, boiled and pickled in shoots of PF. Comparative study of TP and AC in the above Phyllostachys species shoots has not been reported before. The highest TP (1,227.6 μg GA/ml) and AC (154.0 μg AA/ml) values were measured in fresh shoots and the lowest in pickled ones. The highest values of TP were measured in the case of PA (1,321.95 μg GA/ml). The other taxa followed in decreasing order: PF, PVI, PI, PAA, PB, PAS, PNN, PNH, PM, PH, PSS and PVA. The highest AC values were obtained in the case of PI (184.24 μg AA/ml). The other taxa followed in decreasing order: PA, PF, PSS, PNN, PNH, PVG, PB, PAA, PAS, PV, PVA, PM and PH. The highest TP values were measured in taxa harvested on the first collection date and the values consequently decreased in taxa collected at later harvest dates. Our findings suggest that the earlier harvest date, through the influence of lower temperatures, could enhance the phytochemical content of bamboo shoots.