A Comparative
Assessment of Biochemical Potential of Fresh and Fermented Bamboosa balcooa from
Narengi (Guwahati), Assam
Paul Debalina, Das Baishali, Saikia Anamika, Gupta Abhijit and Ahuja Vishal
Res. J. Biotech.; Vol. 20(8); 153-159;
doi: https://doi.org/10.25303/208rjbt1530159; (2025)
Abstract
Traditional health practices and cultural heritage are filled with numerous underutilized
plants having high healthcare potential that can prevent ailments. Bamboo is one
such plant, distributed globally and is used in various cultural as well as food
habits. Bamboo shoots have been consumed as fresh as well as fermented. The work
was planned to assess the potential of both fresh and fermented bamboo shoots with
their phytochemical profile. The fresh and fermented bamboo shoots were collected
from Narengi (Guwahati), Assam and crushed for extract preparation. The extract
was evaluated for respective antioxidant and antimicrobial potential along with
the comparative study of the phytochemical profile
The extracts have shown commendable antioxidant properties with IC50 31.62±1.67
mg.mL-1 for fresh and 18.55±2.78 mg.mL-1 for fermented bamboo shoot extract. The
extracts were also effective in inhibiting the growth of bacterial pathogens, especially
S. aureus. Phytochemical analysis by GCMS identified the dominance of alcohols in
fermented samples along with salicylic acid derivatives which may be crucial for
bioactivities. Bamboo shoots have shown positive results in terms of healthcare
applications. However, still there is a lot of space to fill to make a commercial
formulation to cure disease or malnutrition.
