This study explores the impact of processing techniques on the bioactive composition and antioxidant properties of shoots, an underutilized superfood. Boiling resulted in a significant reduction of total phenols (39.52%), flavonoid (8.07%), and tannin (27.77%). Conversely, fermentation increased total phenols (25.92%), tannin (34.72%), and phytosterol (75.39%). Antioxidant activities were notably higher in fermented-shoots, as indicated by DPPH and FRAP assays, and in-vivo experiments demonstrated increased GSH (31.85%) and decreased LPO levels (11.12%) post-administration of fermented-shoots extract. Spectral analysis revealed an increased diversity of compounds in fermented shoots, with GC/MS identifying hexadecane-1-ol in significantly higher proportions and 11 characteristic bands in FTIR spectra. HPLC analysis demonstrated changes in phenolic acids and flavonoid content, with fermentation enhancing 3,4,5-trihydroxybenzoic acid, 4′-hydroxycinnamic acid, benzene-1,2-diol, and luteolin contents. This study underscores the dynamic nature of shoots, highlighting the potential for enhanced bioactivity and antioxidant properties through fermentation, offering promising avenues for culinary and pharmaceutical developments.

中文翻译：

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通过 FTIR、GC/MS 和 HPLC 分析评估新鲜食用和加工的竹笋中生物活性化合物的变化以及体外和体内抗氧化活性


这项研究探讨了加工技术对芽（一种未充分利用的超级食品）的生物活性成分和抗氧化特性的影响。煮沸导致总酚（39.52%）、类黄酮（8.07%）和单宁（27.77%）显着减少。相反，发酵增加了总酚（25.92%）、单宁（34.72%）和植物甾醇（75.39%）。 DPPH 和 FRAP 测定表明，发酵芽中的抗氧化活性明显较高，体内实验表明，施用发酵芽提取物后，GSH 增加 (31.85%)，LPO 水平降低 (11.12%)。光谱分析显示发酵芽中化合物的多样性增加，GC/MS 鉴定出 hexadecane-1-ol 的比例明显更高，并且 FTIR 光谱中有 11 个特征带。 HPLC 分析表明酚酸和类黄酮含量发生变化，发酵提高了 3,4,5-三羟基苯甲酸、4'-羟基肉桂酸、1,2-苯二醇和木犀草素含量。这项研究强调了芽的动态性质，强调了通过发酵增强生物活性和抗氧化特性的潜力，为烹饪和药物开发提供了有希望的途径。