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INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY


Volume 17, No. 01, Month JANUARY, Year 2021, Pages 291 - 304


Inhibition of xanthine oxidase and uric acid in canned bamboo shoot by yanang juice

Phungamngoen, C. and Suwan, T.


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Effects of temperature (30, 80 and 95 C) and time (5, 10, 15, 20, 25 and 30 min) were studied on xanthine oxidase activity and uric acid content of bamboo shoots in Yanang juice. The ratio of bamboo shoots to Yanang juice was investigated for physical and microbiological properties and uric acid content after subjection to 121 C at F0 5 min. Results showed that increasing temperatures resulted in decreasing uric acid content. Heating bamboo shoots in Yanang juice resulted in greater reduction of uric acid than heating in water. The inhibitory effect of heating on xanthine oxidase in terms of IC50 value at 95 C was the highest (57.08%) as its IC50 value was the lowest (74.09 μg/mL), followed by heated samples at 80 C (82.71 μg/mL) and 30 C (84.34 μg/mL), respectively. Heating bamboo shoots in Yanang juice at 95 C for 30 min was selected as the optimal preparation condition before the canning process. Ratios of bamboo shoots to Yanang juice at 1:3, 1:3.5 and 1:4 showed little effect on quality of the canned sample. Hardness of canned bamboo shoots was lower than fresh bamboo shoots. Lower viscosity and darker color of heated bamboo shoot samples were observed in Yanang juice compared to fresh samples. Total bacterial counts and flat sour bacteria were not detected in any of the products. Canned bamboo shoots undergoing high temperatures for a long time to maximize product safety contained uric acid at 4.12-8.82 mg/100 g bamboo shoots. Therefore the practical applications of the step of bamboo shoot preparation in canned processing could be applied to the food industry.


Keywords

Bamboo shoot, Canning process, Uric acid, Xanthine oxidase, Yanang juice



INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY


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