Author(s):

Harjit Kaur Bajwa, Oinam Santosh, Ashwani Koul, MS Bisht and C Nirmala

Abstract: Objective: Bamboo shoots offer some incredible health promoting qualities due to the presence of many important nutrients, bioactive compounds and antioxidants. Freshly collected shoots need to be processed for removal of anti-nutrients and long term usage. This study was conducted to evaluate the impact of boiling, brine preservation and fermentation on the level of antioxidant compounds and antioxidant activities of Dendrocalamus hamiltonii shoots. Methods: Total antioxidant activity of shoots was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities and 2, 2’-Azino-bis-(3-ethyl) benzothiazoline-6-sulfonic acid (ABTS) radical cation scavenging activities in vitro and lipid peroxidation in vivo. Results: Fermented shoots being a rich source of Fe, Zn and phenols showed highest ABTS and DPPH radical scavenging activity and caused highest decrease in hepatic tissue malondialdehyde (MDA) content. Conclusion: Fermented shoots as a potential source of antioxidants are very useful to prevent and control oxidative-stress induced diseases and also exhibit potential as raw material for the food and pharmaceutical industries.

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