Quantitative determination of macroelement and microelement content of fresh and processed bamboo shoots by wavelength dispersive X‐ray fluorescence spectrometry

Abstract

Bamboo shoots are considered as healthy and nutritional food as they supply proteins, dietary fiber, phenols, phytosterols, vitamins, and minerals in considerable quantities and capture a novel place in the spectrum of plant foods. Besides nutrients and bioactive compounds, shoots also contain antinutrient (cyanogen) that needs to be removed by adequate processing prior to consumption. This study was undertaken to investigate the effects of fermentation, brine preservation, and boiling on levels of mineral elements in shoots of Dendrocalamus hamiltonii using wavelength dispersive X‐ray fluorescence (WD‐XRF) spectrometry. WD‐XRF spectrometry is a method that causes the least destruction to the raw plant material as no harsh chemicals are used and gives the most accurate results. Fermentation process resulted in significant increase in the levels of Rb (9%), S (11%), Mg (12%), Zn (46%), Ca (56%), and Fe (87%); however, Na (18.79 g/100 g, dry weight), Cl (24.73 g/100 g, dry weight), and Br (20.0 mg/100 g, dry weight) content increased drastically after brine preservation. Boiling increased the levels of Fe by 139% but did not affect the Rb (20.0 mg/100 g, dry weight) and Zn content (10.2 mg/100 g, dry weight) of the shoots. In general, fermentation, which led to the lowest loss of mineral elements, appears the best method in enhancement and retention of the mineral content in bamboo shoots and holds the prospect at industrial and society levels.

Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

“…Some minerals, such as Ca and Na, can be entrapped and bonded in complex matrices, which reduce their bioavailability and fermentation usually leads to break these complex molecules (e.g., oxalates and phytate complexes) [69]. The results of Bajwa et al [70] study showed a significant increase in Mg and Ca content and reduction of K after fermentation of D. hamiltonii. The higher mineral content can also be found due to reduction of dry matter during fermentation [71].…”

“…Also, Cu is associated with healthy bones, blood vessels, nerves, and immune function, and it also contributes to Fe absorption. It has been reported that fermentation increases the content of Zn and Fe [70]. However, it was also published that fermentation decreases the concentrations of Cu and Mn [70,72].…”

Nutrient component analyses of selected wild edible plants from Hamirpur district of Himachal Pradesh, India: An evaluation for future food

“…Local people of the study site also informed about its e cacy for edible and medicinal purposes. Across species, ten species had RNVI value in the range of (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30), and three species had above 30 index values (Fig. 6).…”

“…They may provide employment and economic bene ts to the people of rural areas. Hence, these underutilized plants are put into use as food but now are being projected as healthy food [18][19][20][21][22]. Furthermore, fruits and vegetables also contain a vast and multifaceted array of bioactive secondary compounds that promise to promote good health and protect against many diseases [4,5,23].…”

Nutrient Component Analyses of Selected Wild Edible Plants From Hamirpur District of Himachal Pradesh, India: An Evaluation For Future Food

“…Some wild plants have been reported to have good nutritional value than commercialized fruits and vegetables [14]. These plants' higher nutritive value imparts potentially positive effects on human health by lowering the risk of many diseases such as diabetes, cancer, and heart-related disorders [1,[15][16][17]. Therefore, these plants have gained the attention of food scientists, industrialists, farmers, and other stakeholders.…”