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Choi G, Han Y, Sim K, Kim M. Phenolic compounds, antioxidant capacity, and α-amylase and α-glucosidase inhibitory activity of ethanol extracts of perilla seed meal. Food Sci Nutr 2023; 11:4596-4606. [PMID: 37576065 PMCID: PMC10420855 DOI: 10.1002/fsn3.3419] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 04/20/2023] [Accepted: 04/23/2023] [Indexed: 08/15/2023] Open
Abstract
Perilla frutescens is a medicinal herb that is commonly cultivated in Asian countries. Perilla seed is extensively pressed for cooking oil extraction. However, phenolic chemicals are still abundant in pressed perilla seed meal (PSM), which was previously thought to be useless after oil extraction. In our study, PSM was extracted using five solvents (water and 25%, 50%, 75%, and 100% ethanol) based on different ethanol concentrations, and its antioxidant activity, phenolic compounds, and inhibitory effects against key enzymes related to diabetes mellitus were evaluated. The 75% ethanol extract had higher phenolic (105.58 mg GAE/g DW) and flavonoid (66.52 mg QE/g DW) contents and showed better antioxidant and inhibitory effects against α-glucosidase and α-amylase. Analysis of the phenolic compounds of the five extracts by HPLC indicated the presence of apigenin, rosmarinic acid, benzoic acid, caffeic acid, and vanillic acid. Therefore, because of its high antioxidant activity and inhibitory capacity against enzymes relevant to diabetes, the 75% ethanol extract of perilla seed meal has the most potential to be used as a functional or nutraceutical food in the prevention and treatment of oxidation and diabetes.
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Affiliation(s)
- Ga‐Young Choi
- Department of Food & NutritionSookmyung Women's UniversitySeoulSouth Korea
| | - Young‐Sil Han
- Department of Food & NutritionSookmyung Women's UniversitySeoulSouth Korea
| | - Ki‐Hyeon Sim
- Major in Traditional Culinary Culture, Graduate School of ArtsSookmyung Women's UniversitySeoulSouth Korea
| | - Myung‐Hyun Kim
- Department of Culinary Arts Traditional Korean Cuisine MajorBaewha Women's UniversitySeoulSouth Korea
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Soni N, Dhandhukia P, Thakker JN. Carotenoid from marine Bacillus infantis: production, extraction, partial characterization, and its biological activity. Arch Microbiol 2023; 205:161. [PMID: 37010666 DOI: 10.1007/s00203-023-03505-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 04/04/2023]
Abstract
Marine bacteria could serve as a potential source of natural carotenoids. Bacillus infantis, (Accession number OP601610), a bacterium with the ability to synthesize carotenoids, was isolated from the marine environment and used in this investigation to produce an orange pigment. Additionally, the production, extraction, partial characterization, and biological activity of orange pigment are reported in the current work. The orange pigment was identified as a carotenoid group of pigment by UV-Visible spectrophotometry, FTIR (Fourier-transform infrared spectroscopy), and TLC (Thin-layer chromatography) characterization of the methanolic extract of the pigment. The pigment showed antimicrobial activity against four Gram-negative strains (Pseudomonas aeruginosa, Shigella dysenteriae, Salmonella enterica ser. typhi MTCC 733, and Serratia marcescens MTCC 86), three Gram-positive strains (Bacillus megaterium MTCC 3353, Staphylococcus aureus MTCC 96, and Staphylococcus epidermis MTCC 3382), and antioxidant potential by ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)], DPPH (2,2-diphenyl 1-picrylhydrazyl), H2O2 (hydrogen peroxide), FRAP (Ferric reducing antioxidant power), and phospho-molybdate methods. These findings demonstrate that the carotenoids of the strains under research provide intriguing possibilities for biotechnological applications.
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Affiliation(s)
- Nidhi Soni
- Department of Biotechnology, P.D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Anand, Gujarat, 388421, India
| | - Pinakin Dhandhukia
- Department of Microbiology, School of Science and Technology, Vanita Vishram Women's University, Athwagate, Surat, Gujarat, 395001, India
| | - Janki N Thakker
- Department of Biotechnology, P.D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Anand, Gujarat, 388421, India.
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3
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González-Conde M, Vega J, López-Figueroa F, García-Castro M, Moscoso A, Sarabia F, López-Romero JM. Green Synthesis of Silver Nanoparticles and Its Combination with Pyropia columbina (Rhodophyta) Extracts for a Cosmeceutical Application. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:1010. [PMID: 36985903 PMCID: PMC10054154 DOI: 10.3390/nano13061010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/06/2023] [Accepted: 03/09/2023] [Indexed: 06/18/2023]
Abstract
We report the green synthesis of silver nanoparticles (AgNPs) by using daisy petals (Bellis perennis), leek (Allium porrum) and garlic skin (Allium sativum) as reducing agents and water as solvent. AgNPs are obtained with high monodispersity, spherical shapes and size ranging from 5 to 35 nm and characterized by UV-Vis and TEM techniques. The obtained yields in AgNPs are in concordance with the total phenolic content of each plant. We also study the incorporation of AgNPs in combination with the red algae Pyropia columbina extracts (PCE) into cosmetic formulations and analyze their combined effect as photoprotective agents. Moreover, we carry out the inclusion of the PCE containing mycosporine-like amino acids (MAAs), which are strong UV-absorbing and antioxidant compounds, into β-cyclodextrin (βCD) and pNIPAM nanoparticles and analyze stability and release. The thermoresponsive polymer is grown by free radical polymerization using N-isopropylacrylamide (NIPAM) as the monomer, N,N'-methylenebisacrylamide (BIS) as the cross-linker, and 2,2'-azobis(2-methylpropionamidene) (V50) as the initiator, while βCD complex is prepared by heating in water. We evaluate the nanoparticle and βCD complex formation by UV-Vis and FT-IR, and NMR spectroscopies, respectively, and the nanoparticles' morphology, including particle size, by TEM. The cosmetic formulations are subsequently subjected to accelerated stability tests and photoprotective analyses: a synergistic effect in the combination of AgNPs and PCE in photoprotection was found. It is not related to a UV screen effect but to the antioxidant activity, having potential against photoaging.
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Affiliation(s)
- Mercedes González-Conde
- Department of Organic Chemistry, Faculty of Sciences, University of Malaga, Campus de Teatinos s/n, 29071 Malaga, Spain
| | - Julia Vega
- Andalusian Institute of Blue Biotechnology and Development (IBYDA) Experimental Center Grice Hutchinson, University of Málaga, Lomas de San Julián, 2, 29004 Malaga, Spain
| | - Félix López-Figueroa
- Andalusian Institute of Blue Biotechnology and Development (IBYDA) Experimental Center Grice Hutchinson, University of Málaga, Lomas de San Julián, 2, 29004 Malaga, Spain
| | - Miguel García-Castro
- Department of Organic Chemistry, Faculty of Sciences, University of Malaga, Campus de Teatinos s/n, 29071 Malaga, Spain
| | - Ana Moscoso
- Department of Organic Chemistry, Faculty of Sciences, University of Malaga, Campus de Teatinos s/n, 29071 Malaga, Spain
| | - Francisco Sarabia
- Department of Organic Chemistry, Faculty of Sciences, University of Malaga, Campus de Teatinos s/n, 29071 Malaga, Spain
| | - J. Manuel López-Romero
- Department of Organic Chemistry, Faculty of Sciences, University of Malaga, Campus de Teatinos s/n, 29071 Malaga, Spain
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Ipek M, Cansev A, Sahan Y, Ipek A, Altinseker Acun DZ. Characterization of phytochemical and functional properties of endemic edible Allium tuncelianum and comparison with commonly cultivated garlic, onion and leek crops. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04201-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Hussein WI, Faizy HS, Youssef SM. Nutritional values and phytochemical analysis of Allium calocephalum Wendelbo, a valuable endemic wild garlic to Zagros mountains. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.04.17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Wild edible plants provide the local people with food and medicines and are considered one of the natural ecosystem services. These wild edible diets and herbal medicine always reflect local communities' regional identity and their traditional ecological knowledge. In the new global economy, the natural product field has become a central issue for preserving the traditional culture related to nature, particularly in the context of a sustainable environment. This research study aims to determine the nutritional value and phytochemical contents in a wild population of Allium calocephalum. This wild edible garlic, endemic to the Zagros mountains, is overharvested by Kurdish rural people to enhance their food security at a household level and to perpetuate the preservation of their natural heritage. Here, we estimated the total phenols, flavonoids, carbohydrates, protein, fibers, ash, oil yield, and significant mineral content in both leaves and bulbs of A. calocephalum. Phytochemical analyses were conducted at the Faculty of Agricultural Engineering Sciences (University of Duhok) and the environmental directory of Duhok, Kurdistan Region of Iraq, to get an overview of its nutrients and phytochemical values.
Interestingly, a high level of phenolic compounds was obtained from bulbs (0.684 mg gallic acid equivalents/g of dry extract, eq.100g-1). The lowest level of phenolic compounds was found in leaves (0.522 mg gallic acid equivalents/g of dry extract, eq.100g-1). Simultaneously, the bulbs extract gave higher content of flavonoid compounds than the leaves extract (6.31 and 4.73 μg quercetin equivalents/g of dry extract, eq.100g-1, respectively, for the bulbs and leaves). The highest dry weight basis of total carbohydrates, energy value (Kcal), oil content, and moisture content were observed in bulbous parts, and the values were 71.75, 408.86 (Kcal), 9.52, and 92.37, respectively. On the other side, the highest dry weight basis of total protein, fibers, and Ash content was observed in shoot parts, and the values were 15.93, 13.89, and 9.32, respectively. The evidence from this research study supports the idea that this Zagrosian endemic wild garlic enhances the food security and the nutrient diet values of the rural Kurdish people.
Keywords: Wild garlic; ethnobotany; edible plants; food security; natural resources; herbal medicine.
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Affiliation(s)
- Wajed I. Hussein
- Department of Forestry, College of Agricultural Engineering Sciences, University of Duhok, Ministry of Higher education and scientific research, Kurdistan Region Government KRG, Iraq
| | - Hadar S. Faizy
- Department of Recreation and Ecotourism College of Agricultural Engineering Sciences, University of Duhok, Ministry of Higher education and scientific research, Kurdistan Region Government KRG, Iraq
| | - Sami M.A. Youssef
- AMAP (botany and Modelling of Plant Architecture and vegetation), University of Montpellier / CIRAD / CNRS / INRA / IRD – AMAP, CIRAD TA A51/PS2, 34398 Montpellier Cedex 5, France. 4 Department of Recreation and Ecotourism, College of Agricultural Engineering Sciences, University of Duhok, Ministry of Higher education and scientific research, Kurdistan Region Government KRG, Iraq
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Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Tirdiľová I, Vollmannová A, Čéryová S, Obtulovič P, Árvay J, Zetochová E. Impact of 3-Year Period as a Factor on the Content of Biologically Valuable Substances in Seeds of White Lupin. PLANTS 2022; 11:plants11162087. [PMID: 36015391 PMCID: PMC9415484 DOI: 10.3390/plants11162087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/02/2022] [Accepted: 08/09/2022] [Indexed: 12/02/2022]
Abstract
White lupin seed is a unique legume rich in protein and fiber contents, as well as phytochemicals with health potential that contributes to a reduced risk of dyslipidemia, obesity and intestinal dysfunction. This study was focused on the effect of the year on the contents of caffeic acid, 4-hydroxybenzoic acid, trans-ferulic, trans-p-coumaric, quercetin, myricetin, kaempferol, apigenin and genistein, as well as the antioxidant activity and total polyphenols, of seeds of eleven varieties (Lupine albus). The contents of individual phenolic substances were determined by high-performance liquid chromatography–HPLC. The total content of polyphenols and the antioxidant activity were determined spectrophotometrically. The results show that the lowest contents of phenolic acids were found in the seeds from 2018. The caffeic acid and trans-ferulic acid were the most represented among all phenolic acids, during all 3 monitored years (2017, 2018, and 2019). Our results confirm the significant influence of the year of cultivation on the bioactive substances’ content in the seeds, and this can be potentially useful for the appropriate selection of locations for lupine growers in Slovakia, taking into account the climatic conditions of the given location. This study provides information about a legume that is underutilized in human nutrition, which may be a valuable source of bioactive substances.
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Affiliation(s)
- Ivana Tirdiľová
- AgroBioTech Research Center, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
- Correspondence:
| | - Alena Vollmannová
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
| | - Silvia Čéryová
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
| | - Peter Obtulovič
- Faculty of Economics and Management, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
| | - Július Árvay
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia
| | - Erika Zetochová
- Gene Bank of the Slovak Republic, Research Institute of Plant Production, Bratislavská 2795/122, 921 01 Piešťany, Slovakia
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Evaluation of the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii essential oil from Algeria. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01455-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Correlation of Carotenoids Content and ASTA Values of Pepper (Capsicum chinense) Genetic Resources. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8060486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
In this study, 226 Capsicum chinense genetic resources were analyzed using high-performance liquid chromatography and a spectrophotometer to measure and compare their carotenoid content and American Spice Trade Association (ASTA) color values, respectively. The total carotenoid content and ASTA values of the 226 pepper genetic resources were found to be in the range of 7.04–2430.85 mg/100 g dry weight (DW) and 0–221.32, respectively. Capsanthin, capsorubin, lutein, zeaxanthin, antheraxanthin, violaxanthin, α-carotene, β-carotene, and β-cryptoxanthin were the individual carotenoids studied. The average content of each carotenoid (n = 226) in mg/100 g DW was as follows: capsanthin (325.77), antheraxanthin (136.34), capsorubin (82.36), β-carotene (59.11), violaxanthin (46.54), zeaxanthin (43.21), α-carotene (13.91), β-cryptoxanthin (9.67), and lutein (2.72). A strong positive correlation was observed between total carotenoid content and ASTA value (r = 0.965). Likewise, the individual carotenoid content and ASTA value revealed a strong correlation, such as antheraxanthin (r = 0.964), capsanthin (r = 0.946), and capsorubin (r = 0.858). Three genetic resources with a total carotenoid content above 2000 mg/100 g DW were obtained, such as IT261426 (2430.85 mg/100 g DW), IT183657 (2077.55 mg/100 g DW), and IT261213 (2062.54 mg/100 g DW). The findings of this study will assist in the selection of genetic resources with high carotenoid content and ASTA value that can be used to develop and breed new pepper varieties. Also, detailed results of ASTA value correlation with carotenoids in C. chinense genetic resources are provided.
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Udomwasinakun N, Pirak T, Chanput WP. Identification of polyphenols in white mugwort (Artemisia lactiflora Wall.) ethanolic extracts and their anti-inflammatory and anti-adipogenic activity potential. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Bibi N, Shah MH, Khan N, Al-Hashimi A, Elshikh MS, Iqbal A, Ahmad S, Abbasi AM. Variations in Total Phenolic, Total Flavonoid Contents, and Free Radicals' Scavenging Potential of Onion Varieties Planted under Diverse Environmental Conditions. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11070950. [PMID: 35406930 PMCID: PMC9002954 DOI: 10.3390/plants11070950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 05/03/2023]
Abstract
Genetic diversity and Agro-climatic conditions contribute significantly to the agronomic and morphological features of the food plant species, and their nutraceutical potential. The present study was intended to evaluate the impact of growing conditions on total phenolic and total flavonoid contents, and in vitro antioxidant potential in the bulbs and leaves of onion varieties planted under diverse environmental conditions. Standard analytical methods were used to quantify total phenolic content (TPC), total flavonoid content (TFC), and free radicals’ scavenging/antioxidant capacity. The impact of climatic and soil conditions was assessed using statistical tools. In general, onion varieties cultivated at three different locations viz. Kalar Kahar, Lahore and Swabi exhibited significant variations in TPC and TFC, and antioxidant activities. The bulbs and leaves of Mustang (V1) variety planted at Lahore and Swabi had significantly (p < 0.05), high levels of TPC (659.5 ± 6.59, and 631.1 ± 8.58 mg GAE/100 g, respectively). However, leaves of Red Orb (V2) and bulbs of Mustang (V1), and Golden Orb (V6), harvested from Kalar Kahar depicted the highest concentration of TFC (432.5 ± 10.3, 303.0 ± 6.67, and 303.0 ± 2.52 mg QE/100 g DW, respectively). Likewise, bulbs of V1 planted at Kalar Kahar, Lahore and Swabi exhibited maximum inhibition of DPPH, ABTS, and H2O2 radicals (79.01 ± 1.49, 65.38 ± 0.99, and 59.76 ± 0.90%, respectively). Golden Orb (V6) harvested from Lahore had the highest scavenging of OH radical (67.40 ± 0.09%). Likewise, bulbs of V1 variety planted at KalarKahar and Swabi had significant capacity to scavenge ferric ions (415.1 ± 10.6 mg GAE/100 g DW), and molybdate ions (213.7 ± 0.00 mg AAE/100 g DW). Conversely, leaves of Amazon (V8), planted at Lahore and Swabi depicted significant levels of DPPH, ABTS, H2O2 radical scavenging (90.69 ± 0.26, 63.55 ± 1.06, 51.86 ± 0.43%, respectively), and reduction of ferric ions (184.2 ± 6.75 mg GAE/100 g DW). V6 leaves harvested from Lahore and that of Super Sarhad (V3) from Swabi showed the highest inhibition of OH radical (61.21 ± 0.79%), and molybdate ions (623.6 ± 0.12 mg AAE/100 g DW), respectively. Pearson correlation and principal component analysis revealed strong relationships of climatic conditions, soil properties and elevation with TPC, TFC and free radicals’ scavenging potential in the bulbs and leaves of onion varieties. The variations in the total phenolic and flavonoid contents, and antioxidant potential of different varieties, and their associations with climatic and soil factors revealed the complexity of the growing conditions and genetic makeup that imposed significant impacts on the synthesis of secondary metabolites and nutraceutical potential of food and medicinal plant species.
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Affiliation(s)
- Nusrat Bibi
- Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad 22060, Pakistan; (N.B.); (A.I.)
| | - Munir H. Shah
- Department of Chemistry, Quaid-I-Azam University, Islamabad 45320, Pakistan;
| | - Nadeem Khan
- Department of Breeding and Genomics, Magnus Kahl Seeds (Pty), 6A Dairy Drive Coburg North, Coburg, VIC 3058, Australia;
| | - Abdulrahman Al-Hashimi
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (A.A.-H.); (M.S.E.)
| | - Mohamed Soliman Elshikh
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (A.A.-H.); (M.S.E.)
| | - Akhtar Iqbal
- Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad 22060, Pakistan; (N.B.); (A.I.)
| | - Shakeel Ahmad
- School of Environment, Tsinghua University, Beijing 100048, China;
| | - Arshad Mehmood Abbasi
- Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad 22060, Pakistan; (N.B.); (A.I.)
- Correspondence: or
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Yan JK, Zhu J, Liu Y, Chen X, Wang W, Zhang H, Li L. Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences. Crit Rev Food Sci Nutr 2022; 63:8107-8135. [PMID: 35343832 DOI: 10.1080/10408398.2022.2056132] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fruits and vegetables (FVs) have long been a major source of nutrients and dietary phytochemicals with outstanding physiological properties that are essential for protecting humans from chronic diseases. Moreover, the growing demand of consumers for nutritious and healthy foods is greatly promoting the increased intake of FVs. Allium (Alliaceae) is a perennial bulb plant genus of the Liliaceae family. They are customarily utilized as vegetable, medicinal, and ornamental plants and have an important role in agriculture, aquaculture, and the pharmaceutical industry. Allium plants produce abundant secondary metabolites, such as organosulfur compounds, flavonoids, phenols, saponins, alkaloids, and polysaccharides. Accordingly, Allium plants possess a variety of nutritional, biological, and health-promoting properties, including antimicrobial, antioxidant, antitumor, immunoregulatory, antidiabetic, and anti-inflammatory effects. This review aims to highlight the advances in the research on the bioactive components, physiological activities and clinical trials, toxicological assessment for safety, and applications of different Allium plants. It also aims to cover the direction of future research on the Allium genus. This review is expected to provide theoretical reference for the comprehensive development and utilization of Allium plants in the fields of functional foods, medicine, and cosmetics.
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Affiliation(s)
- Jing-Kun Yan
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Yujia Liu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Xu Chen
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Wenhan Wang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Henan Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
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Wang C, Zhang J, Xie J, Yu J, Li J, Lv J, Gao Y, Niu T, Patience BE. Effects of Preharvest Methyl Jasmonate and Salicylic Acid Treatments on Growth, Quality, Volatile Components, and Antioxidant Systems of Chinese Chives. FRONTIERS IN PLANT SCIENCE 2022; 12:767335. [PMID: 35069623 PMCID: PMC8777190 DOI: 10.3389/fpls.2021.767335] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Accepted: 11/26/2021] [Indexed: 06/14/2023]
Abstract
Methyl jasmonate (MeJA) and salicylic acid (SA) regulate the production of biologically active compounds in plants and stimulate the accumulation of plant aromatic substances. However, the underlying mechanisms of how MeJA and SA influence characteristic flavor compounds and the antioxidant activity of vegetables are poorly understood. Five MeJA and SA concentrations were used to investigate the dose-dependent effects of these phytohormones on the dry and fresh weight; chlorophyll abundance; the contents of vitamin C, soluble protein, and sugar, nitrate, total phenols, flavonoids, volatile components, and enzymatically produced pyruvic acid; and antioxidant activity in Chinese chive. We found that MeJA and SA at concentrations of 500 and 150 μM, respectively, significantly increased the levels of total chlorophyll, phenols and flavonoids, vitamin C, and volatile components and significantly reduced the accumulation of nitrate. In addition, compared with the control, 500 μM of MeJA significantly increased the soluble sugar and protein content, and 150 μM SA significantly increased the dry and fresh weight of Chinese chive. Furthermore, these concentrations of MeJA and SA significantly increased the enzymatic pyruvate content and the amount of sulfide and aromatic volatile compounds and improved the characteristic flavor compounds. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, Trolox-equivalent antioxidant capacity, and ferric-reducing antioxidant capacity were significantly improved after a preharvest treatment with 500 μM MeJA and 150 μM SA, which could improve the antioxidant activity, thus improving the postharvest quality and preservation characteristics of Chinese chives. Taken together, a preharvest treatment with 500 μM MeJA and 150 μM SA is optimal to improve the growth, quality, antioxidant activity, and flavor of Chinese chive, thereby enhancing its commercial value.
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Affiliation(s)
| | | | - Jianming Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
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Bernaert N, Debonne E, De Leyn I, Van Droogenbroeck B, Van Bockstaele F. Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112517] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Biernacka B, Dziki D, Kozłowska J, Kowalska I, Soluch A. Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile. MATERIALS 2021; 14:ma14206127. [PMID: 34683716 PMCID: PMC8539520 DOI: 10.3390/ma14206127] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/09/2021] [Accepted: 10/12/2021] [Indexed: 01/29/2023]
Abstract
This study aimed to analyze the antioxidant activity, phenolic acid profile, color changes, and chemical composition of dried and powdered leek (Allium porrum). Leek was divided into white shaft (WH) and green shaft (GR) and subjected to drying by different methods—convection drying, vacuum drying, and freeze-drying (FD)—at a temperature of 60 °C. A sample freeze-dried at a temperature of 20 °C was used as control. Analyses of the dried leek samples revealed that GR contained a higher amount of ash, protein, fat, fiber, phenolic acids, and flavonoids, and exhibited higher antioxidant capacity compared to WH. The dominant phenolic acid in WH was p-cumaric acid followed by synapic and protocatechuic acids. GR had a several-fold higher content of phenolic acids than WH, with ferulic acid being dominant (about 85% of the total phenolic content). It was also observed that a higher drying temperature resulted in the degradation of phenolic compounds and reduced the antioxidant properties of leek shafts. Most importantly, FD under a temperature of 60 °C caused a similar degree of degradation of biologically active compounds as air drying. An increase in drying temperature was associated with a slight decrease in the lightness of GR, whereas in the case of WH no significant change in this parameter was observed.
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Affiliation(s)
- Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
- Correspondence: ; Tel.: +48-81-445-61-25
| | - Joanna Kozłowska
- Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 25 Norwida St., 50-375 Wrocław, Poland;
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation-State Research Institute, 8 Czartoryskich St., 24-100 Puławy, Poland; (I.K.); (A.S.)
| | - Agata Soluch
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation-State Research Institute, 8 Czartoryskich St., 24-100 Puławy, Poland; (I.K.); (A.S.)
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16
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Figueira JA, Porto-Figueira P, Pereira JAM, Câmara JS. Free low-molecular weight phenolics composition and bioactivity of Vaccinium padifolium Sm fruits. Food Res Int 2021; 148:110580. [PMID: 34507727 DOI: 10.1016/j.foodres.2021.110580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 04/28/2021] [Accepted: 06/25/2021] [Indexed: 02/07/2023]
Abstract
Uveira-da-serra (Vaccinium padifolium Sm) is a native blueberry from Madeira Island (Portugal). In this study, the free low-molecular weight phenolic composition of Vaccinium padifolium berries (uva-da-serra - UdS), was established using a modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) strategy combined with liquid chromatography electrospray ionization tandem mass spectroscopy (LC-ESI-MSMS). Total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging activities and oxygen radical absorbance capacity (ORAC) were also evaluated. Twenty-six phenolic compounds were identified in the UdS, being chlorogenic acid (17.4 mg/g DW), epigallocatechin (2.33 mg/g DW), caffeic acid (0.66 mg/g DW), quercetin-3-glucoside (0.38 mg/g DW) and myricetin (0.33 mg/g DW) the predominant compounds. As far we are aware, this is the first time that the free low molecular weight phenolic composition of Vaccinium padifolium Sm is characterized, also unveiling (-)epigallocatechin gallate, o-coumaric acid and m-coumaric acids presence in a Vaccinium specie. TPC (3021.8 mg GAE/100 g DW), TFC (2645.2 mg QE/100 g DW), DPPH (20509.0 µmol TE/g DW), ORAC (18510.0 µmol TE/g DW) and ABTS (19338.0 µmol TE/g DW) suggest a high antioxidant potential which is to health benefits including on cardiovascular and neurodegenerative disease prevention, making UdS a useful biosource with potential applications in food, pharmaceutical and cosmetic industries.
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Affiliation(s)
- José A Figueira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Priscilla Porto-Figueira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Jorge A M Pereira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; Departamento de Química, Faculdade das Ciências Exatas e Engenharia, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal.
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17
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Bastaki SMA, Ojha S, Kalasz H, Adeghate E. Chemical constituents and medicinal properties of Allium species. Mol Cell Biochem 2021; 476:4301-4321. [PMID: 34420186 DOI: 10.1007/s11010-021-04213-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 06/21/2021] [Indexed: 11/24/2022]
Abstract
Allium species, belonging to Alliaceae family, are among the oldest cultivated vegetables used as food. Garlic, onions, leeks and chives, which belong to this family, have been reported to have medicinal properties. The Allium species constituents have been shown to have antibacterial and antioxidant activities, and, in addition, other biological properties. These activities are related to their rich organosulfur compounds. These organosulfur compounds are believed to prevent the development of cancer, cardiovascular, neurological, diabetes, liver diseases as well as allergy and arthritis. There have also been reports on toxicities of these compounds. The major active compounds of Allium species includes, diallyl disulfide, diallyl trisulfide, diallyl sulfide, dipropyl disulfide, dipropyl trisulfide, 1-propenylpropyl disulfide, allyl methyl disulfide and dimethyl disulfide. The aim of this review is to focus on a variety of experimental and clinical reports on the effectiveness, toxicities and possible mechanisms of actions of the active compounds of garlic, onions, leek and chives.
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Affiliation(s)
- Salim M A Bastaki
- Department of Pharmacology and Therapeutics, College of Medicine and Health Sciences, UAE University, P.O. Box 17666, Al Ain, Abu Dhabi, UAE.
| | - Shreesh Ojha
- Department of Pharmacology and Therapeutics, College of Medicine and Health Sciences, UAE University, P.O. Box 17666, Al Ain, Abu Dhabi, UAE
| | - Huba Kalasz
- Department of Pharmacology and Pharmacotherapy, Semmelweis University, H-1445 Budapest, Hungary
| | - E Adeghate
- Department of Anatomy, College of Medicine and Health Sciences, UAE University, P.O. Box 17666, Al Ain, UAE
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18
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Van Pamel E, Cnops G, Van Droogenbroeck B, Delezie EC, Van Royen G, Vlaemynck GM, Bekaert KM, Roldan-Ruiz I, Crivits M, Bernaert N, De Block J, Duquenne B, Broucke K, De Ruyck H, Herman L. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet– Part II. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1717518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Els Van Pamel
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Gerda Cnops
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Bart Van Droogenbroeck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Evelyne C Delezie
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Geertrui Mml Vlaemynck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Karen Mm Bekaert
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Oostende, Belgium
| | - Isabel Roldan-Ruiz
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Maarten Crivits
- Social Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Merelbeke, Belgium
| | - Nathalie Bernaert
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Barbara Duquenne
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Keshia Broucke
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Hendrik De Ruyck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Lieve Herman
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
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19
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Altin G, Bildik F, Kasapoğlu KN, Genç S, Genç M, Özçelik B. Identification of the functional food potency of çalkama: A traditional recipe with edible Mediterranean wild greens from Turkish cuisine. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2021. [DOI: 10.3233/mnm-200525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND: The phytochemical contents of traditional foods are necessary to further elucidate the impacts of the Mediterranean diet on health. Çalkama is traditional food prepared by using wild green plants including chard (Beta vulgaris var.cicl), wild fennel (Foeniculum vulgare spp), common mellow (Malva sylvestris L), common poppy (Papaver rhoeas L), dock (Rumex spp), common nettle (Urtica dioica L), sow-thistle (Sonchus asper (L) Hill), common stork’s bill (Erodium circutarium (L)L Hér) and wild leek (Allium ampeloprasum L). OBJECTIVE: In this research, the antioxidant activity and the flavonoid and phenolic acid composition were separately analyzed for each plant and çalkama. METHODS: Total phenolic content, total flavonoid content and total antioxidant capacity of each plant and çalkama were measured spectrophotometric assays. Ultra-fast liquid chromatography (UFLC) was performed to detect specific flavonoid groups. RESULTS: It was detected that one portion of çalkama (100 g) contained approximately 250 mg of flavonoids. Particularly, quercetin and apigenin contributed to the main flavonoid source and chlorogenic acid was the major phenolic acid in çalkama. CONCLUSIONS: According to our findings, this food can be considered as a good phenolic and flavonoid source which protects its high antioxidant capacity through preparation and cooking processes.
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Affiliation(s)
- Gokce Altin
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Fatih Bildik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Kadriye Nur Kasapoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Seda Genç
- Department of Culinary Science and Gastronomy, School of Applied Science, Yaşar University, Izmir, Turkey
| | - Mahmut Genç
- Genc ve Naturel Gıda Sanayi Ticaret Anonim Şirketi, Izmir, Turkey
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
- BIOACTIVE Research & Innovation Food Manufac. Indust. Trade Ltd., Sarıyer, Istanbul, Turkey
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20
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Anisimova OK, Shchennikova AV, Kochieva EZ, Filyushin MA. Identification and Variability of the GDP-L-Galactose Phosphosphorylase Gene ApGGP1 in Leek Cultivars. RUSS J GENET+ 2021. [DOI: 10.1134/s1022795421030030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Al-Otaibi SN, Alshammari GM, AlMohanna FH, Al-Khalifa AS, Yahya MA. Antihyperlipidemic and hepatic antioxidant effects of Leek leaf methanol extract in high fat diet-fed rats. ALL LIFE 2020. [DOI: 10.1080/26895293.2020.1792355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- Setah Naif Al-Otaibi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ghedeir Muslem Alshammari
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Falah Hassan AlMohanna
- Department of Comparative Medicine, King Faisal Specialist Hospital Research Centre, Riyadh, Saudi Arabia
| | - Abdulrahman Saleh Al-Khalifa
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohammed Abdo Yahya
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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22
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Guizellini GM, Torres EAFDS, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, de Oliveira VS, Sampaio GR. The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling. J Food Sci 2020; 85:2416-2426. [PMID: 32681539 DOI: 10.1111/1750-3841.15344] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 05/19/2020] [Accepted: 06/05/2020] [Indexed: 12/15/2022]
Abstract
This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and β-carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra-high performance liquid chromatography-electrospray by ionization-mass spectrometry (UHPLC-ESI-MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at -18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. PRACTICAL APPLICATION: Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.
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Affiliation(s)
- Glória Maria Guizellini
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | | | | | - Tatiana Saldanha
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | | | - Ormindo Domingues Gamallo
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Maiara Jurema Soares
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | - Vanessa Sales de Oliveira
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
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23
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Ognyanov M, Remoroza C, Schols HA, Georgiev YN, Petkova NT, Krystyjan M. Structural, rheological and functional properties of galactose-rich pectic polysaccharide fraction from leek. Carbohydr Polym 2020; 229:115549. [DOI: 10.1016/j.carbpol.2019.115549] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/14/2019] [Accepted: 10/27/2019] [Indexed: 10/25/2022]
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24
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Kothari D, Lee WD, Niu KM, Kim SK. The Genus Allium as Poultry Feed Additive: A Review. Animals (Basel) 2019; 9:E1032. [PMID: 31779230 PMCID: PMC6940947 DOI: 10.3390/ani9121032] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 11/20/2019] [Indexed: 01/01/2023] Open
Abstract
The genus Allium, belonging to the family Amaryllidaceae has been known since ancient times for their therapeutic potentials. As the number of multi-drug resistant infections has increased due to in-feed antibiotic usage in poultry, the relevance of alliums as feed additives has been critically assessed. Garlic and the other Allium species, such as onions, leek, shallot, scallion, and chives, have been characterized to contain a plethora of bioactive compounds such as organosulfur compounds, polyphenols, saponins, fructans, and fructo-oligosaccharides. Consequently, alliums have been validated to confer antioxidant, antibacterial, antiviral, immunostimulatory, gut homeostasis, and lipid- as well as cholesterol-lowering properties in poultry. This review intends to summarize recent progress on the use of edible alliums as poultry feed additives, their beneficial effects, and the underlying mechanisms of their involvement in poultry nutrition. Perspectives for future research and limitations are also briefly discussed.
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Affiliation(s)
- Damini Kothari
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Woo-Do Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Kai-Min Niu
- Institute of Biological Resource, Jiangxi Academy of Sciences, Nanchang 330029, China
| | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
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25
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In-Vitro Antioxidant, Hypoglycemic Activity, and Identification of Bioactive Compounds in Phenol-Rich Extract from the Marine Red Algae Gracilaria edulis (Gmelin) Silva. Molecules 2019; 24:molecules24203708. [PMID: 31618997 PMCID: PMC6832495 DOI: 10.3390/molecules24203708] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 09/22/2019] [Accepted: 10/03/2019] [Indexed: 12/25/2022] Open
Abstract
Obesity and diabetes are major metabolic disorders which are prevalent worldwide. Algae has played an important role in managing these disorders. In this study, Gracilaria edulis, a marine red algae, was investigated for antioxidant and hypoglycemic potential using in vitro models. De-polysaccharide methanol extract of G. edulis was sequentially partitioned with hexane, chloroform, ethyl acetate, and antioxidants, and hypoglycemic potentials were evaluated using multiple methods. High antioxidant potential was observed in the ethyl acetate fraction in terms of ferric reducing antioxidant power, iron chelating, and DPPH and ABTS radical scavenging activities, while the crude methanol extract exhibited potent oxygen radical-absorbance capacity. Potent α-amylase inhibitory activity was observed in the ethyl acetate fraction, while the ethyl acetate fraction was effective against α-glucosidase inhibition. Glucose diffusion was inhibited by the ethyl acetate fraction at 180 min, and the highest antiglycation activity was observed in both chloroform and ethyl acetate fractions. Additionally, gas chromatography-mass spectrometry analysis of the ethyl acetate fraction revealed the presence of several potent anti-diabetic compounds. In conclusion, G. edulis exhibited promising antidiabetic potential via multiple mechanisms. The ethyl acetate fraction exhibited the strongest hypoglycemic and antiglycation potential among the four fractions, and hence the isolation of active compounds is required to develop leads for new drugs to treat diabetes.
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26
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Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03333-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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27
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Benedé S, Gradillas A, Villalba M, Batanero E. Allium porrum Extract Decreases Effector Cell Degranulation and Modulates Airway Epithelial Cell Function. Nutrients 2019; 11:nu11061303. [PMID: 31181780 PMCID: PMC6627176 DOI: 10.3390/nu11061303] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/03/2019] [Accepted: 06/04/2019] [Indexed: 01/14/2023] Open
Abstract
Allium genus plants, such as leek (Allium porrum), are rich sources of anti-inflammatory and anti-oxidant secondary metabolites; this is of interest because it demonstrates their suitability as pharmacological alternatives for inflammatory processes, including allergy treatment. The composition of methanolic leek extract (LE) was analyzed by GC–MS and LC–IT/MS, and the total phenolic content and antioxidant capacity were quantified by colorimetric methods. Its pharmacological potential was analyzed in human bronchial epithelial Calu-3 cells, human mast cells LAD2, and humanized rat basophiles RBL-2H3. LE exhibited a cytotoxic effect on Calu-3 cells and HumRBL-2H3 cells only at high concentrations and in a dose-dependent manner. Moreover, LE decreased the degranulation of LAD2 and HumRBL-2H3 cells. LE treatment also significantly prevented alterations in transepithelial electrical resistance values and mRNA levels of glutathione-S-transferase (GST), c-Jun, and NFκB after treatment with H2O2 in ALI-cultured Calu-3 cells. Finally, ALI-cultured Calu-3 cells treated with LE showed lower permeability to Ole e 1 compared to untreated cells. A reduction in IL-6 secretion in ALI-cultured Calu-3 cells treated with LE was also observed. In summary, the results obtained in this work suggest that A. porrum extract may have potential anti-allergic effects due to its antioxidant and anti-inflammatory properties. This study provides several important insights into how LE can protect against allergy.
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Affiliation(s)
- Sara Benedé
- Departamento de Bioquímica y Biología Molecular, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain.
| | - Ana Gradillas
- Cembio (Centro de Metabolómica y Bioanálisis), Departamento de Química y Bioquímica, Facultad de Farmacia, Universidad CEU San Pablo, 28668 Monteprincipe, Spain.
| | - Mayte Villalba
- Departamento de Bioquímica y Biología Molecular, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain.
| | - Eva Batanero
- Departamento de Bioquímica y Biología Molecular, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain.
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28
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Chemometric characterization of twenty three culinary herbs and spices according to antioxidant activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00137-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Silver nanoparticles synthesized using Allium ampeloprasum L. leaf extract: Characterization and performance in catalytic reduction of 4-nitrophenol and antioxidant activity. J Mol Struct 2019. [DOI: 10.1016/j.molstruc.2018.07.089] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Strati IF, Kostomitsopoulos G, Lytras F, Zoumpoulakis P, Proestos C, Sinanoglou VJ. Optimization of Polyphenol Extraction from Allium ampeloprasum var. porrum through Response Surface Methodology. Foods 2018; 7:foods7100162. [PMID: 30279323 PMCID: PMC6210640 DOI: 10.3390/foods7100162] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 09/21/2018] [Accepted: 09/25/2018] [Indexed: 11/16/2022] Open
Abstract
Allium ampeloprasum var. porrum has been recognized as a rich source of secondary metabolites, including phenolic acids, flavonoids and flavonoid polymers (proanthocyanidins or condensed tannins), with related health benefits. Both parts of Allium ampeloprasum var. porrum (white bulb and pseudostem) are traditionally consumed either as a vegetable or as a condiment in many Mediterranean countries. The aim of the present study was to optimize the extraction conditions of polyphenols from white leek stem and green leek leaf by implementing a Box-Behnken design (BBD). The optimization considered basic factors affecting extraction efficiency, including extraction time, solvent to plant material ratio and solvent mixture composition. Maximum polyphenol yield was achieved at an extraction time of 80 and 100 min for white leek stem and green leek leaf extracts respectively, solvent to plant material ratio of 5:1 (v/w) and methanol to water ratio of 40:60 (v/v), for both leek extracts. Interestingly, higher total phenolic content was found in green leek leaf extracts compared to white leek stem extracts, due to a possible relationship between polyphenol production and sunlight radiation. High correlation values were also observed between total phenolic content and antioxidant-antiradical activity of optimized leek extracts.
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Affiliation(s)
- Irini F Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| | - George Kostomitsopoulos
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| | - Fotios Lytras
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
| | - Panagiotis Zoumpoulakis
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece.
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, Greece.
| | - Vassilia J Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece.
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Priecina L, Karklina D, Kince T. The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.01.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Bai K, Jiang L, Zhang L, Zhao Y, Lu Y, Zhu J, Cai J, Zhang L, Wang T. In vitro free radical scavenging capacity of dimethylglycine sodium salt and its protective ability against oleic acid hydroperoxide-induced oxidative damage in IPEC-J2 cells. Int J Mol Med 2018; 42:3447-3458. [PMID: 30221672 DOI: 10.3892/ijmm.2018.3876] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Accepted: 08/14/2018] [Indexed: 11/06/2022] Open
Abstract
The aim of the present study was to evaluate the in vitro free radical scavenging capacity of dimethylglycine sodium (DMG‑Na) and its protective ability against oleic acid hydroperoxide (OAHPx)‑induced oxidative damage in IPEC‑J2 cells. Initially, the free radical scavenging activities of water‑soluble pigments (DMG‑Na, betalain, capsanthin and cyanidin‑3‑rutinoside) were measured and compared with those of Trolox. Subsequently, freshly collected swine blood was mixed with heparin and centrifuged to obtain erythrocytes. In order to induce the free radical chain oxidation in erythrocytes, the aqueous peroxyl radicals were generated by thermal decomposition of 2,2'‑azobis(2‑amidinopropane) dihydrochloride (AAPH) in oxygen. A 2% suspension of porcine erythrocytes in PBS buffer were pre‑incubated for 30 min at 37˚C with DMG‑Na (32 µM), followed by incubation with or without AAPH (75 mM) for 5 h with gentle shaking. Additionally, IPEC‑J2 cells were randomly assigned to four groups (n=6 per group): Cells treated with phosphate buffered saline (PBS); cells treated with DMG‑Na (32 µM); cells treated with oleic acid hydroperoxides (OAHPx, 20 µM; TO group); cells treated with DMG‑Na (32 µM) followed by OAHPx (20 µM; DTO group). The cells were cultured in Dulbecco's modified Eagle's medium, Ham's F‑12 mixture, 1.5 mM HEPES, 5% (v/v) fetal bovine serum, 1% (v/v) insulin‑transferrin‑selenium mixture, 1% (v/v) penicillin‑streptomycin mixture and 2.5 µg/ml fungizone (37˚C, 5% CO2). The results showed that DMG‑Na exerted the strongest free radical scavenging capacity at 0.32 M from 0.08‑0.64 M, and that it could prevent AAPH‑induced porcine erythrocyte hemolysis by increasing its antioxidant capacity (P<0.05). The results also demonstrated that antioxidant capacity and antioxidant‑associated gene expression increased in the DTO group relative to the TO group (P<0.05), indicating that DMG‑Na prevented the OAHPx‑induced oxidative damage in IPEC‑J2 cells by improving the antioxidant capacity and antioxidant‑associated gene expression.
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Affiliation(s)
- Kaiwen Bai
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Luyi Jiang
- College of Animal Science, Zhejiang University, Hangzhou, Zhejiang 310000, P.R. China
| | - Ligen Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Yongwei Zhao
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Yi Lu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Jingya Zhu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Jie Cai
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Lili Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Tian Wang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
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Ikram R, Low KH, Hashim NB, Ahmad W, Nasharuddin MNA. Characterization of Sulfur-Compounds as Chemotaxonomic Markers in the Essential Oils of Allium Species by Solvent-Free Microwave Extraction and Gas Chromatography–Mass Spectrometry. ANAL LETT 2018. [DOI: 10.1080/00032719.2018.1479411] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Rabia Ikram
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Kah Hin Low
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Najihah Binti Hashim
- Department of Pharmacy, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia
| | - Waqas Ahmad
- Institute of Chemical Sciences, University of Peshawar, Peshawar, Pakistan
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Essential Oils for Food Application: Natural Substances with Established Biological Activities. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1948-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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35
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Khalid KA, Amer HM, Wahba HE, Hendawy SF, El-Razik TMA. Selenium to Improve Growth Characters, Photosynthetic Pigments and Essential Oil Composition of Chives Varieties. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/ajcs.2017.92.99] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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36
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Figueira JA, Pereira JAM, Câmara JS. Quantification of δ-, γ- and α-Tocopherol in Tomatoes Using an Improved Liquid-Dispersive Solid-Phase Extraction Combined with Ultrahigh Pressure Liquid Chromatography. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0799-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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37
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Beretta HV, Bannoud F, Insani M, Berli F, Hirschegger P, Galmarini CR, Cavagnaro PF. Relationships Between Bioactive Compound Content and
the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species. Food Technol Biotechnol 2017; 55:266-275. [PMID: 28867958 DOI: 10.17113/ftb.55.02.17.4722] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.
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Affiliation(s)
- Hebe Vanesa Beretta
- National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,
C1033AAJ Buenos Aires, Argentina
| | - Florencia Bannoud
- National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,
C1033AAJ Buenos Aires, Argentina
| | - Marina Insani
- National Institute of Agricultural Technology (INTA), Nicolas Repetto y de los Reseros s/n,
Hurlingham, 1686 Buenos Aires, Argentina
| | - Federico Berli
- National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,
C1033AAJ Buenos Aires, Argentina.,National University of Cuyo, Faculty of Agricultural Sciences, Almirante Brown 500, Luján de Cuyo,
5505 Mendoza, Argentina
| | - Pablo Hirschegger
- National University of Cuyo, Faculty of Agricultural Sciences, Almirante Brown 500, Luján de Cuyo,
5505 Mendoza, Argentina
| | - Claudio Rómulo Galmarini
- National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,
C1033AAJ Buenos Aires, Argentina.,National University of Cuyo, Faculty of Agricultural Sciences, Almirante Brown 500, Luján de Cuyo,
5505 Mendoza, Argentina.,National Institute of Agricultural Technology (INTA) - E.E.A. La Consulta, La Consulta CC8,
San Carlos, 5567 Mendoza, Argentina
| | - Pablo Federico Cavagnaro
- National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,
C1033AAJ Buenos Aires, Argentina.,National University of Cuyo, Faculty of Agricultural Sciences, Almirante Brown 500, Luján de Cuyo,
5505 Mendoza, Argentina.,National Institute of Agricultural Technology (INTA) - E.E.A. La Consulta, La Consulta CC8,
San Carlos, 5567 Mendoza, Argentina
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38
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Alvarez MV, Ponce AG, Goyeneche R, Moreira MR. Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13127] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- María V. Alvarez
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - Alejandra G. Ponce
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - Rosario Goyeneche
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - María R. Moreira
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
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Zou N, Han Y, Li Y, Qin Y, Gu K, Zhang J, Pan C, Li X. Multiresidue Method for Determination of 183 Pesticide Residues in Leeks by Rapid Multiplug Filtration Cleanup and Gas Chromatography-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6061-6070. [PMID: 26651870 DOI: 10.1021/acs.jafc.5b05132] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study reports the development of a novel multiplug filtration cleanup (m-PFC) procedure for analysis of pesticide residues in leek samples followed by gas chromatography-tandem mass spectrometry detection. The leek samples were initially purified following the dispersive solid-phase extraction with different sorbents to determine the most suitable proportioning of sorbent materials; then, the m-PFC method was carried out by applying the streamlined procedure with syringes. Average recoveries of most pesticides were in the range from 70.2 to 126.0% with the relative standard deviation < 20% with the m-PFC process. The limits of detection were 0.03-3.3 μg kg(-1). The limits of quantification were 0.1-10 μg kg(-1). The m-PFC process is convenient and time-efficient, taking just a few seconds per sample. Finally, the developed method was successfully applied to the determination of pesticide residues in market samples. In that analysis, 35 pesticides were detected in 29 samples, with values ranging from 2.0 to 9353.1 μg kg(-1).
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Affiliation(s)
- Nan Zou
- Department of Applied Chemistry, College of Science, China Agricultural University , Beijing 100193, People's Republic of China
| | - Yongtao Han
- Department of Applied Chemistry, College of Science, China Agricultural University , Beijing 100193, People's Republic of China
| | - Yanjie Li
- Department of Applied Chemistry, College of Science, China Agricultural University , Beijing 100193, People's Republic of China
| | - Yuhong Qin
- Department of Applied Chemistry, College of Science, China Agricultural University , Beijing 100193, People's Republic of China
| | - Kejia Gu
- Department of Applied Chemistry, College of Science, China Agricultural University , Beijing 100193, People's Republic of China
| | | | - Canping Pan
- Department of Applied Chemistry, College of Science, China Agricultural University , Beijing 100193, People's Republic of China
| | - Xuesheng Li
- Institute of Pesticide & Environmental Toxicology, Guangxi University , Nanning 530005, China
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40
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Guarrera PM, Savo V. Wild food plants used in traditional vegetable mixtures in Italy. JOURNAL OF ETHNOPHARMACOLOGY 2016; 185:202-34. [PMID: 26944238 DOI: 10.1016/j.jep.2016.02.050] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2015] [Revised: 02/25/2016] [Accepted: 02/28/2016] [Indexed: 05/04/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Mixtures of wild food plants, part of the Mediterranean diet, have potential benefits for their content in bioactive compounds, minerals and fibers. In Italy, wild plants are still consumed in various ways, for their taste, effects on health and nutritional value. In this paper, we provide a list of wild plants used in vegetable mixtures, indicating their phytochemical and nutritional profile, highlighting those not yet studied. AIM OF THE STUDY We provide a first complete review of traditional uses of wild food plants used as vegetables and their preparations (e.g., salads, soups, rustic pies). We also highlight their phytochemical constituents. MATERIALS AND METHODS We carried out an extensive literature review of ethnobotanical publications from 1894 to date for finding plants used in traditional vegetable mixtures. We also performed an online search for scientific papers providing the phytochemical profile of plants that were cited at least twice in recipes found in the literature. RESULTS We list a total of 276 wild taxa used in traditional vegetable mixtures, belonging to 40 families. Among these, the most represented are Asteraceae (88), Brassicaceae (33), Apiaceae (21), Amaranthaceae (12). Many plants are cited in many recipes across several Italian regions. Among the most cited plant we note: Reichardia picroides (L.) Roth, Sanguisorba minor Scop., Taraxacum campylodes G. E. Haglund, Urtica dioica L. Tuscany is the region with the highest number of food recipes that incorporate wild plants used as vegetables. We also list the phytochemical constituents and some pharmacological activities of the plants cited at least twice. Finally, we discuss topics such as the taste of plants used in the recipes. CONCLUSIONS Nineteen edible wild plants, such as Asparagus albus L., Campanula trachelium L., Hypochaeris laevigata (L.) Benth. & Hook f., Phyteuma spicatum L., Scolymus grandiflorus Desf., are not yet studied as regards their phytochemical and nutritional profile. Some plants should be avoided due to the presence of toxic compounds such as Adenostyles alliariae (Gouan) A. Kern or Ranunculus repens L.
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Affiliation(s)
- P M Guarrera
- Istituto Centrale per la Demoetnoantropologia, MIBACt, Piazza Marconi, 8-10, 00144 Rome, Italy.
| | - V Savo
- Hakai Institute, Simon Fraser University, 8888 University Drive, Burnaby, BC, Canada V5A1S6
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41
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Antioxidant capacity and phenolic compounds of Lonicerae macranthoides by HPLC–DAD–QTOF-MS/MS. J Pharm Biomed Anal 2016; 124:254-260. [DOI: 10.1016/j.jpba.2016.03.008] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 02/26/2016] [Accepted: 03/03/2016] [Indexed: 01/07/2023]
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42
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Park SY, Je JY, Ahn CB. Phenolic Composition and Hepatoprotective Activities of A
llium Hookeri
Against Hydrogen-Peroxide-Induced Oxidative Stress in Cultured Hepatocytes. J Food Biochem 2015. [DOI: 10.1111/jfbc.12225] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Soo Yeon Park
- Department of Food Technology and Nutrition; Chonnam National University; Yeosu 59626 Korea
| | - Jae-Young Je
- Department of Marine-Bio Convergence Science; Pukyong National University; Busan 48547 Korea
| | - Chang-Bum Ahn
- Department of Food Technology and Nutrition; Chonnam National University; Yeosu 59626 Korea
- Division of Food and Nutrition; Chonnam National University; Gwangju 61186 Korea
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43
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Mnayer D, Fabiano-Tixier AS, Petitcolas E, Hamieh T, Nehme N, Ferrant C, Fernandez X, Chemat F. Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family. Molecules 2014; 19:20034-53. [PMID: 25470273 PMCID: PMC6271055 DOI: 10.3390/molecules191220034] [Citation(s) in RCA: 112] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2014] [Revised: 11/19/2014] [Accepted: 11/20/2014] [Indexed: 11/17/2022] Open
Abstract
Six essential oils (EOs) from the Alliaceae family, namely garlic (Allium sativum), onion (Allium cepa), leek (Allium porrum), Chinese chive (Allium tuberosum), shallot (Allium ascalonicum) and chive (Allium schoenoprasum) were characterized by GC and GC-MS and evaluated for their functional food properties. Antibacterial properties were tested on five food-borne pathogens: Two Gram-positive Staphylococcus aureus (ATCC 25923), Listeria monocytogenes (ATCC 19115) and three Gram-negative Salmonella Typhimurium (ATCC 14028), Escherichia coli (ATCC 8739) and Campylobacter jejuni (ATCC 33291) bacteria. Antioxidant and radical-scavenging properties were tested by means of Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Garlic, Chinese chive and onion EOs had the highest antibacterial activity whereas shallot and leek EOs were the strongest antioxidants. Heating caused a decrease in the antioxidant activity of these Eos, as shown in the Total Polar Materials (TPM) test. Suggestions on relationships between chemical composition and biological activities are presented. Results show that the EOs could be of value in the food industry as alternatives to synthetic antioxidants.
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Affiliation(s)
- Dima Mnayer
- Université d'Avignon et des Pays du Vaucluse, UMR 408, INRA, GREEN extraction Team, Avignon 84000, France.
| | - Anne-Sylvie Fabiano-Tixier
- Université d'Avignon et des Pays du Vaucluse, UMR 408, INRA, GREEN extraction Team, Avignon 84000, France.
| | - Emmanuel Petitcolas
- Université d'Avignon et des Pays du Vaucluse, UMR 408, INRA, GREEN extraction Team, Avignon 84000, France.
| | - Tayssir Hamieh
- Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Beirut 6573, Lebanon.
| | - Nancy Nehme
- Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Beirut 6573, Lebanon.
| | | | - Xavier Fernandez
- Institut de Chimie de Nice, UMR 7272, Université de Nice-Sophia Antipolis/CNRS, Parc Valrose, Nice 06108, France.
| | - Farid Chemat
- Université d'Avignon et des Pays du Vaucluse, UMR 408, INRA, GREEN extraction Team, Avignon 84000, France.
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García-Herrera P, Morales P, Fernández-Ruiz V, Sánchez-Mata M, Cámara M, Carvalho A, Ferreira I, Pardo-de-Santayana M, Molina M, Tardio J. Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Kaiser M, Sobottka H, Fischer W, Schaefer M, Nörenberg W. Tanshinone II A Sulfonate, but Not Tanshinone II A, Acts as Potent Negative Allosteric Modulator of the Human Purinergic Receptor P2X7. J Pharmacol Exp Ther 2014; 350:531-42. [DOI: 10.1124/jpet.114.214569] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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46
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Šamec D, Bogović M, Vincek D, Martinčić J, Salopek-Sondi B. Assessing the authenticity of the white cabbage (Brassica oleracea var. capitata f. alba) cv. ‘Varaždinski’ by molecular and phytochemical markers. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.07.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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47
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Abdelrahman M, Hirata S, Ito SI, Yamauchi N, Shigyo M. Compartmentation and localization of bioactive metabolites in different organs of Allium roylei. Biosci Biotechnol Biochem 2014; 78:1112-22. [PMID: 25229844 DOI: 10.1080/09168451.2014.915722] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
To investigate the involvement of Allium roylei metabolites in the plant's defenses, a comprehensive analysis of the content of cysteine sulfoxides, flavonols, polyphenols, ascorbic acid, and saponins was carried out in the various organs of this species. Metabolomics high performance liquid chromatography (HPLC), spectral-based analysis, and histochemcial studies have given important insight to the validity of saponins as a key component involved in plant protection. The root-basal stem, bulb, and leaf extracts exhibited 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with inhibition concentration (IC(50)) ranging from 0.649 to 0.757 mg/mL. The antimicrobial properties of the saponin and flavonoid crude extracts were evaluated. The saponin extracts demonstrated significant antifungal activity depending on the applied concentration, and the growth inhibition rate of the tested fungal pathogens ranged from 1.07 to 47.76%. No appreciable antibacterial activity was recorded in the same sample.
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Affiliation(s)
- Mostafa Abdelrahman
- a The United Graduate School of Agricultural Sciences , Tottori University , Tottori , Japan
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Soininen TH, Jukarainen N, Soininen P, Auriola SOK, Julkunen-Tiitto R, Oleszek W, Stochmal A, Karjalainen RO, Vepsäläinen JJ. Metabolite profiling of leek (Allium porrum L) cultivars by (1) H NMR and HPLC-MS. PHYTOCHEMICAL ANALYSIS : PCA 2014; 25:220-228. [PMID: 24408868 DOI: 10.1002/pca.2495] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2013] [Revised: 11/17/2013] [Accepted: 11/18/2013] [Indexed: 06/03/2023]
Abstract
INTRODUCTION Leek (Allium ampeloprasum var. porrum) is consumed as a vegetable throughout the world. However, little is known about the metabolites of leek cultivars, especially those with potentially important beneficial properties for human health. OBJECTIVE We provide new information for the overall metabolite composition of several leek cultivars grown in Europe by using HPLC-MS and (1) H NMR. METHODS The use of a novel CTLS/NMR (constrained total-line-shape nuclear magnetic resonance) approach was found to be capable of reliable quantification, even with overlapping metabolite signals in the (1) H NMR of plant metabolites. Additionally, a new application for leek flavonoids was optimised for HPLC-MS. RESULTS The total concentration of carbohydrates (glucose, fructose, kestose/nystose and sucrose) and nine amino acids varied by fourfold in leek juice from different cultivars, while the total concentrations of four organic acids were similar in all cultivars. All the quantified flavonols were kaempferol derivatives or quercetin derivatives and threefold differences in flavonol concentrations were detected between cultivars. CONCLUSION In this study, various phytochemical profiles were determined for several leek cultivars by (1) H NMR spectroscopy with CTLS combined with HPLC-MS. The wide variation in bioactive compounds among commercial leek cultivars offers promising opportunities for breeders to raise the levels of important biochemical compounds in leek breeding lines, and also provides some objective measure for quality assurance for the leek industry.
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Affiliation(s)
- Tuula H Soininen
- School of Pharmacy, Biocenter Kuopio, University of Eastern Finland, P.O. Box 1627, FI, 70211, Kuopio, Finland
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Bernaert N, De Loose M, Van Bockstaele E, Van Droogenbroeck B. Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1168-1174. [PMID: 24105673 DOI: 10.1002/jsfa.6389] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2013] [Revised: 08/19/2013] [Accepted: 09/18/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Evaluating the effect of domestic cooking on the health benefits of vegetables has great practical importance. However, only a limited number of reports provide information on the effect of these treatments on the antioxidant capacity, polyphenol and S-alk(en)yl-L-cysteine sulfoxide (ACSO, e.g. isoalliin and methiin) content of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum). RESULTS In the present study, the antioxidant capacity of leek was highly influenced by cooking (blanching, boiling and steaming). Boiling had a negative effect on total phenolic content in the white shaft and green leaves. An obvious increase could be observed in the antioxidant capacity of the steamed green leaves, while steaming did not influence the polyphenolic content. Remarkably, blanching resulted in a slight increase in the ACSO content. Subjecting leek samples to a longer thermal treatment appeared to have a negative influence on the ACSO content in leek. Steaming was also responsible for a decrease in ACSOs. Methiin was less susceptible to heat treatment than isoalliin. CONCLUSION In general, steaming appeared to be responsible for better retention of the bioactive compounds present in leek compared with boiling.
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Affiliation(s)
- Nathalie Bernaert
- Ghent University, Faculty of Bioscience Engineering, Department of Plant Production, Coupure Links 653, 9000, Ghent, Belgium; Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Product Quality and Innovation research group, Burg, Van Gansberghelaan 115, 9820, Merelbeke, Belgium
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Zhang J, Hou X, Ahmad H, Zhang H, Zhang L, Wang T. Assessment of free radicals scavenging activity of seven natural pigments and protective effects in AAPH-challenged chicken erythrocytes. Food Chem 2014; 145:57-65. [DOI: 10.1016/j.foodchem.2013.08.025] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2013] [Revised: 08/02/2013] [Accepted: 08/06/2013] [Indexed: 10/26/2022]
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