Vol. 5, Issue 5 (2016)
Spectral analysis of fresh and processed shoots of an edible bamboo Dendrocalamus hamiltonii (Nees & Arn.)
Author(s): Harjit Kaur Bajwa, Oinam Santosh, Chongtham Nirmala, Ashwani Koul and MS Bisht
Abstract: Objectives: Bamboo shoots are reported to have great nutritional and therapeutic value. Processing and preservation bring about physical and biochemical changes which alter the nutritional and therapeutic values of the shoots. The aim of the present study was to determine the chemical profile of fresh and processed shoots of Dendrocalamus hamiltonii by various spectral analysis. Methods: Spectral analysis was done by different analytical methods such as UV-VIS, FT-IR, NMR and GC-MS. Results: In NMR analysis, aqueous extract of shoots showed a number of peaks in between δ 0.7 to 10 indicating the increase in alcoholic and acids content after processing. In GC-MS analysis, 110 compounds were detected in the ethanol extract of fresh and processed shoots with different pharmacological properties. The highest number of compounds was detected in the extract of fermented shoots. Conclusions: The results of this study may act as biochemical markers for processed shoots in the food and pharmaceutical industry.
How to cite this article:
Harjit Kaur Bajwa, Oinam Santosh, Chongtham Nirmala, Ashwani Koul, MS Bisht. Spectral analysis of fresh and processed shoots of an edible bamboo Dendrocalamus hamiltonii (Nees & Arn.). J Pharmacogn Phytochem 2016;5(5):342-350.