Journal of Food Biochemistry

Research Article

Effect of Pretreatments on Releasing of Bound Phenolics from Dried Bamboo Shoots during Simulated In Vitro Colonic Fermentation

Table 2

Chemical compositions of bound phenolics released from DBS during colonic fermentation (mg/10 g).

Standards

0.5 h

6 h

12 h

24 h

48 h

SDBS

TDBS

UDBS

FDBS

SDBS

TDBS

UDBS

FDBS

SDBS

TDBS

UDBS

FDBS

SDBS

TDBS

UDBS

FDBS

SDBS

TDBS

UDBS

FDBS

Gallic acid

0.329 ± 0.045^c

0.499 ± 0.041^b

0.550 ± 0.040^b

0.659 ± 0.037^a

0.396 ± 0.044^b

0.516 ± 0.041^a

0.537 ± 0.040^a

0.378 ± 0.044^b

0.353 ± 0.044^c

0.447 ± 0.042^b

0.291 ± 0.046^d

0.651 ± 0.037^a

0.323 ± 0.015^b

0.314 ± 0.016^b

0.304 ± 0.016^b

0.469 ± 0.014^a

0.462 ± 0.042^b

0.522 ± 0.042^a

0.290 ± 0.041^c

0.275 ± 0.047^c

Catechin

0.406 ± 0.035^a

0.408 ± 0.035^a

0.347 ± 0.036^b

0.621 ± 0.029^a

0.325 ± 0.037^b

0.341 ± 0.036^b

0.384 ± 0.035^b

0.579 ± 0.031^a

0.439 ± 0.034^a

0.371 ± 0.035^b

0.335 ± 0.036^c

p-Hydroxybenzoic acid

0.376 ± 0.014

0.363 ± 0.014

0.503 ± 0.013^b

0.355 ± 0.014^c

0.601 ± 0.013^a

0.534 ± 0.013^b

0.358 ± 0.014^c

0.926 ± 0.011^a

0.343 ± 0.014^c

0.442 ± 0.013^b

0.342 ± 0.014^c

1.220 ± 0.010^a

0.360 ± 0.014^c

0.363 ± 0.014^c

0.601 ± 0.013^b

0.996 ± 0.008^a

Chlorogenic acid

0.605 ± 0.111

0.567 ± 0.112

0.593 ± 0.111

0.595 ± 0.111

0.584 ± 0.111

0.600 ± 0.111

0.562 ± 0.112

0.602 ± 0.111

0.721 ± 0.108^a

0.606 ± 0.111^a

0.643 ± 0.110^a

0.628 ± 0.111^a

0.759 ± 0.108^a

0.789 ± 0.107^a

0.763 ± 0.107^a

0.599 ± 0.111^b

0.866 ± 0.105^b

0.951 ± 0.104^a

0.634 ± 0.110^c

Caffeic acid

0.536 ± 0.087

0.531 ± 0.087

0.524 ± 0.087

0.522 ± 0.087

0.530 ± 0.087

0.613 ± 0.087

0.535 ± 0.087

0.537 ± 0.087

0.527 ± 0.087

0.627 ± 0.087

0.527 ± 0.087

0.554 ± 0.087

0.556 ± 0.086

0.526 ± 0.087

0.563 ± 0.087

0.524 ± 0.087

0.523 ± 0.087

0.539 ± 0.087

0.527 ± 0.087

Syringic acid

0.286 ± 0.029

0.285 ± 0.029

0.289 ± 0.029

0.314 ± 0.029

0.297 ± 0.029

0.293 ± 0.029

0.315 ± 0.029

0.311 ± 0.030

0.342 ± 0.029^a

0.286 ± 0.029^b

0.315 ± 0.029^a

0.341 ± 0.029^a

0.398 ± 0.029^b

0.368 ± 0.029^c

0.412 ± 0.029^a

0.383 ± 0.029^b

0.327 ± 0.029^c

0.439 ± 0.029^a

0.325 ± 0.029^c

0.361 ± 0.029^b

p-Coumaric acid

0.403 ± 0.045

0.385 ± 0.045

0.390 ± 0.045

0.387 ± 0.045

0.642 ± 0.043^b

0.915 ± 0.041^a

0.636 ± 0.043^b

0.620 ± 0.044^b

1.583 ± 0.036^a

0.945 ± 0.041^b

0.905 ± 0.041^b

0.807 ± 0.042^c

1.906 ± 0.033^a

1.292 ± 0.038^b

1.345 ± 0.038^b

0.620 ± 0.043^c

0.708 ± 0.043^c

2.110 ± 0.031^a

0.490 ± 0.044^d

0.944 ± 0.041^b

Ferulic acid

0.796 ± 0.052

0.706 ± 0.053

0.739 ± 0.053

0.711 ± 0.053

0.832 ± 0.052^b

1.249 ± 0.052^a

0.752 ± 0.052^b

0.783 ± 0.053^c

1.500 ± 0.051^a

0.761 ± 0.053^c

0.887 ± 0.053^b

0.756 ± 0.053^b

2.272 ± 0.049^a

0.773 ± 0.053^b

0.727 ± 0.052^b

0.756 ± 0.002^c

1.093 ± 0.052^a

0.888 ± 0.052^b

0.691 ± 0.053^d

Rutin

0.148 ± 0.076^b

0.125 ± 0.076^b

0.275 ± 0.073^a

0.233 ± 0.074^a

0.178 ± 0.075^b

0.192 ± 0.075^ab

0.111 ± 0.077^c

0.256 ± 0.073^a

0.438 ± 0.070^a

0.163 ± 0.075^b

0.391 ± 0.071^a

0.110 ± 0.076^b

0.077 ± 0.057^b

1.157 ± 0.055^a

0.205 ± 0.075^a

0.075 ± 0.002^b

Sum

3.103 ± 0.079^c

3.475 ± 0.024^b

3.723 ± 0.099^a

3.421 ± 0.070^b

3.459 ± 0.103^d

4.881 ± 0.084^a

4.209 ± 0.156^c

4.465 ± 0.071^b

4.747 ± 0.055^c

5.108 ± 0.070^b

4.147 ± 0.081^d

5.806 ± 0.084^a

5.476 ± 0.197^b

6.421 ± 0.208^a

4.886 ± 0.087^c

6.278 ± 0.103^a

4.646 ± 0.066^b

6.463 ± 0.318^a

3.916 ± 0.185^c

4.763 ± 0.150^b

¹ND: not detected. ²a, b, c, and d indicate that there was a significant difference in the release amount of individual phenolic from four DBS fermentation supernatants at the same fermentation stage, < 0.05.