Table 2.
Phenolic profile of free and bound fractions of fresh D. hamiltonii shoots and processed bamboo candy and antioxidant activity and IC50 values of bamboo extracts using DPPH and ABTS assays
| Assays | Fresh bamboo shoots | Bamboo candy | ||
|---|---|---|---|---|
| FFPE | FBPE | CFPE | CBPE | |
| Total phenolic content (mg GAE/mg) | 131.22 ± 1.6* | 48.29 ± 0.8 | 98.42 ± 1.2 | 46.96 ± 1.2 |
| Total flavonoid content (mg RE/mg) | 189.66 ± 0.2 | 110.00 ± 0.1 | 106.97 ± 0.6 | 97.67 ± 0.5 |
| Hydroxyl reducing assay (% inhibition) | 89.78 | 34.09 | 61.71 | 41.46 |
| IC50 of radical scavenging activity (µg/mL) | ||||
| DPPH | 62.8 ± 1.22 | 210.5 ± 1.87 | 131.2 ± 1.05 | 283.2 ± 0.85 |
| ABTS | 195.1 ± 1.61 | 334.5 ± 2.18 | 117.6 ± 1.05 | 239.2 ± 2.05 |
FFPE fresh free phenolic extract, FBPE fresh bound phenolic extract, CFPE candy free phenolic extract, CBPE candy bound phenolic extract
*Values are the mean of three replicates ± standard deviation, values with common letters in each column do not differ statistically according to Duccans’ Multiple Range Test at p ≤ 0.01