1
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de Menezes AV, de Souza DA, de Lima DP, Neta MTSL, Almeida-Souza TH, Dos Santos Rodrigues RN, Sandes RDD, Mishima MDV, Narain N, de Almeida AQ, Martino HSD, de Carvalho IMM. Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil. Food Res Int 2024; 191:114735. [PMID: 39059967 DOI: 10.1016/j.foodres.2024.114735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 07/01/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024]
Abstract
The present study was carried out to investigate the proximate composition, fatty acid (FA) profile and volatile compounds (VC) of cooked green licuri (Syagrus coronata) - an unripe stage that is then cooked - and naturally ripe licuri almonds. The FA profiles were determined by gas chromatography (GC) and the VC composition was evaluated using headspace-solid-phase microextraction coupled with GC-MS. The cooked green licuri presented higher moisture, and lower contents of ashes, proteins and lipids than naturally ripe licuri almonds. The FA profiles of cooked green licuri and naturally ripe licuri almonds showed that saturated FAs were predominant (80%) in both samples, and the concentrations of lauric, palmitic, and oleic acids in naturally ripe licuri almonds were higher than those in cooked green licuri. Limonene was the predominant compound in naturally ripe licuri almonds. The main class of VC in the cooked green licuri were aldehydes, with 3-methyl-butanal and furfural being the main species. Alcohols, such as 3-methyl-butanol and 2-heptanol, were the main class of VC in naturally ripe licuri almonds. Among the volatile compounds, 1-hexanol and 2-nonanone contributed to the aroma of cooked green licuri almonds, whereas 2-heptanone, ethanol, and limonene contributed to the aroma of naturally ripe licuri almonds (almonds not subjected to any cooking process). In a word, cooked green licuri and naturally riped licuri almonds, despite having different proximate compositions, present similar fatty acid profile and distinct aromatic characteristics. Therefore, cooked green licuri and naturally riped licuri almonds are an alternative source of nutrient and could be investigated for the use in the food industry to enhance flavor and aroma to new products.
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Affiliation(s)
- Anely Vieira de Menezes
- Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil
| | - Daniel Alves de Souza
- Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil
| | - Daniele Pinto de Lima
- Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil
| | | | | | | | - Rafael Donizete Dutra Sandes
- Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil
| | | | - Narendra Narain
- Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil
| | - André Quintão de Almeida
- Department of Agricultural Engineering, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil
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2
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Sun L, Zhang S, Yu Z, Zheng X, Liang S, Ren H, Qi X. Transcription-Associated Metabolomic Analysis Reveals the Mechanism of Fruit Ripening during the Development of Chinese Bayberry. Int J Mol Sci 2024; 25:8654. [PMID: 39201345 PMCID: PMC11355050 DOI: 10.3390/ijms25168654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 08/04/2024] [Accepted: 08/04/2024] [Indexed: 09/02/2024] Open
Abstract
The ripening process of Chinese bayberries (Myrica rubra) is intricate, involving a multitude of molecular interactions. Here, we integrated transcriptomic and metabolomic analysis across three developmental stages of the Myrica rubra (M. rubra) to elucidate these processes. A differential gene expression analysis categorized the genes into four distinct groups based on their expression patterns. Gene ontology and pathway analyses highlighted processes such as cellular and metabolic processes, including protein and sucrose metabolism. A metabolomic analysis revealed significant variations in metabolite profiles, underscoring the dynamic interplay between genes and metabolites during ripening. Flavonoid biosynthesis and starch and sucrose metabolism were identified as key pathways, with specific genes and metabolites playing crucial roles. Our findings provide insights into the molecular mechanisms governing fruit ripening in M. rubra and offer potential targets for breeding strategies aimed at enhancing fruit quality.
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Affiliation(s)
- Li Sun
- Institute of Horticulture, State Key Laboratory for Managing Biotic and Chemical Threats to Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.S.); (S.Z.); (Z.Y.); (X.Z.); (S.L.); (H.R.)
| | - Shuwen Zhang
- Institute of Horticulture, State Key Laboratory for Managing Biotic and Chemical Threats to Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.S.); (S.Z.); (Z.Y.); (X.Z.); (S.L.); (H.R.)
| | - Zheping Yu
- Institute of Horticulture, State Key Laboratory for Managing Biotic and Chemical Threats to Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.S.); (S.Z.); (Z.Y.); (X.Z.); (S.L.); (H.R.)
| | - Xiliang Zheng
- Institute of Horticulture, State Key Laboratory for Managing Biotic and Chemical Threats to Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.S.); (S.Z.); (Z.Y.); (X.Z.); (S.L.); (H.R.)
| | - Senmiao Liang
- Institute of Horticulture, State Key Laboratory for Managing Biotic and Chemical Threats to Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.S.); (S.Z.); (Z.Y.); (X.Z.); (S.L.); (H.R.)
| | - Haiying Ren
- Institute of Horticulture, State Key Laboratory for Managing Biotic and Chemical Threats to Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.S.); (S.Z.); (Z.Y.); (X.Z.); (S.L.); (H.R.)
| | - Xingjiang Qi
- Institute of Horticulture, State Key Laboratory for Managing Biotic and Chemical Threats to Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (L.S.); (S.Z.); (Z.Y.); (X.Z.); (S.L.); (H.R.)
- Xianghu Laboratory, Hangzhou 311231, China
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3
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Wu D, Xia Q, Cheng H, Zhang Q, Wang Y, Ye X. Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry. Foods 2022; 11:3471. [PMID: 36360085 PMCID: PMC9655934 DOI: 10.3390/foods11213471] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 10/17/2022] [Accepted: 10/28/2022] [Indexed: 09/26/2023] Open
Abstract
Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. Sea buckthorn juice was fermented at 37 °C for 72 h and then post-fermented at 4 °C for 10 days. The flavor-related properties of the sea buckthorn juice were evaluated during fermentation, including the pH, total soluble solids (TSS), color, sensory evaluation, and volatile flavors. The sea buckthorn fermented juice had a low pH. The total soluble solids decreased from 10.60 ± 0.10% to 5.60 ± 0.12%. The total color change was not more than 20%. Fermentation increased the sweet odor of the sea buckthorn juice, but the fruity flavor decreased and the bitter flavor increased. A total of 33 volatile flavors were identified by headspace gas chromatography-ion mobility spectrometry (GC-IMS), including 24 esters, 4 alcohols, 4 terpenes, and 1 ketone. Their total relative contents were 79.63-81.67%, 10.04-11.76%, 1.56-1.22%, and 0.25-0.55%, respectively. The differences in the characteristic volatile molecular species of the sea buckthorn juice at different fermentation stages could be visually discerned using fingerprint maps. Through principal component analysis (PCA), the total flavor difference of the sea buckthorn juice at different fermentation stages could be effectively distinguished into three groups: the samples fermented for 0 h and 12 h were in one group, the samples fermented for 36 h, 48 h, 60 h, and 72 h were in another group, and the samples fermented for 24 h were in another group. It is suggested that sea buckthorn juice be fermented for 36 h to improve its flavor. GC-IMS and PCA are effective methods of identifying and distinguishing the flavor characteristics of sea buckthorn juice. The above results can provide a theoretical basis for studying the changes in sea buckthorn's characteristics as a result of fermentation, particularly with regard to its flavor.
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Affiliation(s)
- Dan Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qile Xia
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Hangzhou 310021, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qichun Zhang
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, Key Laboratory of Environment Remediation and Ecological Health, Ministry of Education, Zhejiang University, Hangzhou 310058, China
| | - Yanbin Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
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4
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Jiang H, Wu F, Jiang X, Pu YF, Shen LR, Wu CY, Bai HJ. Antioxidative, cytoprotective and whitening activities of fragrant pear fruits at different growth stages. Front Nutr 2022; 9:1020855. [PMID: 36245497 PMCID: PMC9562439 DOI: 10.3389/fnut.2022.1020855] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 09/13/2022] [Indexed: 11/14/2022] Open
Abstract
Pear is one of the most popular fruits in the world. With the fruit ripening, a series of physiological changes have taken place in fragrant pear, but up to now, the research on the metabolism and biological activity of phenolic compounds in different growth stages of fragrant pear is still lacking. In this study, four kinds of Xinjiang pears were selected as research objects, and the changes of phenolic content, antioxidant capacity, cell protection and whitening activity during fruit development were analyzed. The results showed that the phenolic content and antioxidant capacity of four pear varieties presented a decreasing trend throughout the developmental stages. The phenolic content and antioxidant activity of the four pears in the young fruit stage were the highest, and the active ingredients of the Nanguo pear were higher than the other three pear fruits. Pear extract could protect cells by eliminating excessive ROS in cells, especially in young fruit stage. The western blot results showed that the extract of fragrant pear in the young fruit stage could inhibit the expression of TYR, TYR1 and MITF in B16 cells, and it was speculated that the extract of fragrant pear in the young fruit stage might have good whitening activity. Therefore, the findings suggest that young pear display a good antioxidant potential and could have a good application prospect in food preservation and health product industry.
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Affiliation(s)
- Hui Jiang
- Engineering Laboratory of Chemical Resources Utilization in South Xinjiang of Xinjiang Production and Construction Corps, Tarim University, Alar, China
| | - Fei Wu
- College of Life Sciences, Tarim University, Alar, China
| | - Xi Jiang
- The National and Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology of Characteristic Fruit Trees in South Xinjiang, Tarim University, Alar, China
| | - Yun-Feng Pu
- College of Food Science and Engineering, Tarim University, Alar, China
| | - Li-Rong Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Cui-Yun Wu
- The National and Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology of Characteristic Fruit Trees in South Xinjiang, Tarim University, Alar, China
- *Correspondence: Cui-Yun Wu,
| | - Hong-Jin Bai
- Engineering Laboratory of Chemical Resources Utilization in South Xinjiang of Xinjiang Production and Construction Corps, Tarim University, Alar, China
- Hong-Jin Bai,
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5
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Cheng H, Chen Y, Chen Y, Qin D, Ye X, Chen J. Comparison and evaluation of aroma‐active compounds for different squeezed Chinese bayberry (
Myrica rubra
) juices. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huan Cheng
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Integrated Research Base of Southern Fruit and Vegetable Preservation Technology Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Ying Chen
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Integrated Research Base of Southern Fruit and Vegetable Preservation Technology Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Yixin Chen
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Integrated Research Base of Southern Fruit and Vegetable Preservation Technology Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Dan Qin
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Integrated Research Base of Southern Fruit and Vegetable Preservation Technology Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Integrated Research Base of Southern Fruit and Vegetable Preservation Technology Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Fuli Institute of Food Science Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Integrated Research Base of Southern Fruit and Vegetable Preservation Technology Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Fuli Institute of Food Science Zhejiang University Hangzhou China
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6
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Hou J, Liang L, Su M, Yang T, Mao X, Wang Y. Variations in phenolic acids and antioxidant activity of navel orange at different growth stages. Food Chem 2021; 360:129980. [PMID: 33984563 DOI: 10.1016/j.foodchem.2021.129980] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 04/26/2021] [Accepted: 04/26/2021] [Indexed: 02/09/2023]
Abstract
Ripe navel orange has abundant amounts of phenolic compounds. Few studies monitored changes in these compounds during ripening. In this study, the effects of navel orange maturation on dynamic changes in antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC) and phenolic acids were investigated. Five growth stages of navel orange were studied, and nine phenolic acids were detected via high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-QQQ-MS). Results showed that antioxidant activity, TFC and TPC decreased gradually with fruit ripening. The concentrations of most phenolic acids also declined during fruit maturation, except for free fractions of sinapic acid and bound fractions of ferulic and caffeic acids. Ferulic acid was the most dominant of all phenolic acids at all growth stages. Partial least-squares showed significant differences among fruits of different maturities. A significant correlation between antioxidant capacity, TPC, TFC and some phenolic acids was found.
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Affiliation(s)
- Jinxue Hou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Lu Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Mingyue Su
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Tianming Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Xuejin Mao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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7
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Galvan D, Aquino A, Effting L, Mantovani ACG, Bona E, Conte-Junior CA. E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review. Crit Rev Food Sci Nutr 2021; 62:6605-6645. [PMID: 33779434 DOI: 10.1080/10408398.2021.1903384] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Devices of human-based senses such as e-noses, e-tongues and e-eyes can be used to analyze different compounds in several food matrices. These sensors allow the detection of one or more compounds present in complex food samples, and the responses obtained can be used for several goals when different chemometric tools are applied. In this systematic review, we used Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines, to address issues such as e-sensing with chemometric methods for food quality control (FQC). A total of 109 eligible articles were selected from PubMed, Scopus and Web of Science. Thus, we predicted that the association between e-sensing and chemometric tools is essential for FQC. Most studies have applied preliminary approaches like exploratory analysis, while the classification/regression methods have been less investigated. It is worth mentioning that non-linear methods based on artificial intelligence/machine learning, in most cases, had classification/regression performances superior to non-liner, although their applications were seen less often. Another approach that has generated promising results is the data fusion between e-sensing devices or in conjunction with other analytical techniques. Furthermore, some future trends in the application of miniaturized devices and nanoscale sensors are also discussed.
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Affiliation(s)
- Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
| | - Adriano Aquino
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
| | - Luciane Effting
- Chemistry Department, State University of Londrina (UEL), Londrina, PR, Brazil
| | | | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR), Campo Mourão, PR, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
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8
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Šola I, Vujčić Bok V, Dujmović M, Rusak G. Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:702-712. [PMID: 32116379 DOI: 10.1007/s13197-019-04103-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/12/2019] [Accepted: 09/09/2019] [Indexed: 01/18/2023]
Abstract
The phytochemical and antioxidant properties of mature (head stage) Chinese cabbage (Brassica rapa ssp. pekinensis) are known; however, data on the phenolic profile, vitamin C (L-ascorbic acid) content and antioxidant capacity of its fresh sprouts are lacking. Since the human consumption of fresh cruciferous sprouts has significantly increased in recent years, their nutritional characterization has become a somewhat urgent matter. Therefore, in this study the contents of total phenolics, flavonols and hydroxycinnamic acids were measured spectrophotometrically, whereas individual flavonoids, phenolic acids and vitamin C were identified and quantified using a newly-developed high performance liquid chromatography method. Also, the antioxidant capacity of five Chinese cabbage sprout growth stages was determined. These stages contained either cotyledons only (seedlings), cotyledons and two leaves, four leaves, six leaves, or ten leaves. Principal component analysis (PCA) and hierarchical clustering (HC) were implemented in order to visualize the classification trend between the stages. Seedlings contained more sinapic acid and vitamin C than older plants. Plants containing six or ten leaves had more ferulic acid and isorhamnetin than younger ones. Total phenolics, flavonols, hydroxycinnamic acids, quercetin and antioxidant capacity did not statistically differ between seedlings and stages with six or ten leaves and their concentrations were significantly higher than in stages with two or four leaves. PCA and HC confirmed the higher phytochemical similarity between seedlings and plants with six or ten leaves than plants with two or four leaves. Therefore, Chinese cabbage seedlings and plants with six or ten leaves should be preferred over plants with two or four leaves, which were ultimately shown to be of lesser nutritional quality.
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Affiliation(s)
- Ivana Šola
- Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia
| | - Valerija Vujčić Bok
- Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia
| | - Mia Dujmović
- Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia
| | - Gordana Rusak
- Department of Biology, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia
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