{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,11]],"date-time":"2026-11-11T14:50:15Z","timestamp":1794408615098,"version":"4.9.0"},"reference-count":36,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2024,2,2]],"date-time":"2024-02-02T00:00:00Z","timestamp":1706832000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Major Science and Technology Project of Yunnan Province","award":["202202AE090023"],"award-info":[{"award-number":["202202AE090023"]}]},{"name":"cience and Technology Special Project for Rural Revitalization of Yunnan Province","award":["202202AE090023"],"award-info":[{"award-number":["202202AE090023"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Bamboo leaves contain high concentrations of various biologically active compounds, such as polyphenols and volatiles, making them attractive as raw resources for antioxidant additives in the food industry. Here, we investigated the total phenolic content (TPC) and total flavonoid content (TFC) of four bamboo leaf extracts from two species (Phyllostachys edulis and Chimonocalamus delicatus) at two growth stages (first and second years). Antioxidant capacity was determined based on the radical-scavenging capacity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2\u2032-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+). We also assessed the antifungal capacity based on mycelial growth inhibition of Colletotrichum musae (C. musae), Botrytis cinerea (B. cinereain), and Alternaria alternata (A. alternata). Pearson\u2019s correlation coefficients showed that the TPC was significantly (p &lt; 0.01) negatively correlated with the half-maximal inhibitory concentrations against DPPH and ABTS+, whereas the TFC was positively correlated with C. musae and B. cinereain growth inhibition, which suggest that TPC and TFC might be the major contributors to the antioxidant and antifungal capacities of bamboo leaves, respectively. The volatile organic compounds (VOCs) of bamboo leaves were also analyzed using gas chromatography\u2013ion mobility spectrometry. The VOCs included twenty-four aldehydes, eleven alcohols, four furans, seven esters, fifteen terpenes, three ketones, one pyrazine, and thirty unidentified compounds. Principal component analysis, partial least squares discriminant analysis, and hierarchical cluster analysis were performed to assess the differences in the volatile profiles of the four bamboo leaf samples, from which 23 discriminatory VOCs with variable importance in the projection values &gt; 1 were screened, and part of them were impacted by species or growth stage. These findings provide a theoretical foundation for the use of bamboo leaves.<\/jats:p>","DOI":"10.3390\/foods13030480","type":"journal-article","created":{"date-parts":[[2024,2,2]],"date-time":"2024-02-02T09:42:32Z","timestamp":1706866952000},"page":"480","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves"],"prefix":"10.3390","volume":"13","author":[{"given":"Hui","family":"Shen","sequence":"first","affiliation":[{"name":"Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Wang","sequence":"additional","affiliation":[{"name":"Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pingping","family":"Shi","sequence":"additional","affiliation":[{"name":"Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hong","family":"Li","sequence":"additional","affiliation":[{"name":"Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China"},{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanan","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tenggen","family":"Hu","sequence":"additional","affiliation":[{"name":"Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanshan","family":"Yu","sequence":"additional","affiliation":[{"name":"Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinxiang","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Life Sciences, Datong University, Datong 037054, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fang","family":"Yang","sequence":"additional","affiliation":[{"name":"Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5978-707X","authenticated-orcid":false,"given":"Haibo","family":"Luo","sequence":"additional","affiliation":[{"name":"School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lijuan","family":"Yu","sequence":"additional","affiliation":[{"name":"Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"517","DOI":"10.1080\/10408398.2010.531488","article-title":"Bamboo shoots: A novel source of nutrition and medicine","volume":"53","author":"Singhal","year":"2013","journal-title":"Crit. 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X"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/3\/480\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T13:53:37Z","timestamp":1760104417000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/3\/480"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,2,2]]},"references-count":36,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2024,2]]}},"alternative-id":["foods13030480"],"URL":"https:\/\/doi.org\/10.3390\/foods13030480","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,2,2]]}}}