Utilization of Tiliacora triandra Diels. and Curcuma longa L. for Enhancce Antioxidants in Dried Bamboo Shoot Production Processes.

Abstract

The aims of this research were to study the appropriate time to dry bamboo shoot at 60 °C, determine the total phenolic and antioxidant activity of dried bamboo shoot. The results showed that the bamboo shoot for 5 hours can made the water activity and humidity were in thai community product standard as 0.58. The Folin – Ciocalteu was applied to obtain the total phenolic in all dried bamboo shoot in range of 39.39 ± 0.37 to 71.39 ± 4.77 mg GAE/100g and the bamboo shoot that soaked in Curcuma longa L. 3 hours was the highest (71.39 ± 4.77mg GAE/100g). The antioxidant activity of dried bamboo shoot was determined by DPPH assays and ABTS assays. The inhibition percentage of DPPH and ABTS were in ranged of 22.17 - 96.16 and 46.26 - 91.51 respectively. The IC₅₀ of both methods of the dried bamboo shoot that soaked in Tiliacora triandra Diels. And Curcuma longa L. were less than standards gallic acid and quercetin (22.21 and 24.90 µg/mL). The IC₅₀ of dried bamboo shoot that soaked in Curcuma longa L. for soaked 3 hours were 8,251.25 µg/mL for DPPH assays and 1,386.00 µg/mL for ABTS assays. The IC₅₀ of dried bamboo shoot that soaked in Tiliacora triandra Diels. for soaked 3 hours by DPPH and ABTS assay were 8,184.80 µg/mL and 1,553.00 µg/mL respectively.