Antioxidant capacity of bamboo shoots (Dendrocalamus asper) flour produced under fermentation process by lactic acid bacteria

Abstract

Bamboo shoot is part of the shoots of bamboo plants that can be consumed. Bamboo shoots can be processed by fermentation. The treatment of fermentation has many advantages such as increasing the fiber content and antimicrobial activity. The aim of this study was to determine the effect of fermentation treatment on antioxidant activity, morphological structure of starch, elemental mineral content and spectrum of functional groups of bamboo shoots flour. The treatments carried out in this study were bamboo shoot flour treated with fermentation for 24 and 48 hours spontaneously and using lactic acid bacteria, viz., Lactobacillus bulgaricus and Lactobacillus casei. Antioxidant activity, total phenol, total flavonoids, SEM, and FTIR were analyzed. The results showed that the antioxidant activity of bamboo shoot flour which experienced 48 hours fermentation had lower antioxidant activity than 24 hours, this was in line with the results of analysis of total phenol and total flavonoids. The morphological form of starch which has been fermented for 48 hours has a smaller granule shape and size and more was broken than 24 hours of fermentation. The elements contained in fermented bamboo shoot flour include carbon, oxygen, potassium and calcium. FTIR results of fermented bamboo shoot flour showed the same spectrum pattern but different absorbance values.