1
|
Rodeo AJD, Mitcham EJ. Chilling temperatures and controlled atmospheres alter key volatile compounds implicated in basil aroma and flavor. FRONTIERS IN PLANT SCIENCE 2023; 14:1218734. [PMID: 37465380 PMCID: PMC10352081 DOI: 10.3389/fpls.2023.1218734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 06/15/2023] [Indexed: 07/20/2023]
Abstract
Use of basil in its fresh form is increasingly popular due to its unique aromatic and sensory properties. However, fresh basil has a short shelf life and high chilling sensitivity resulting in leaf browning and loss of characteristic aroma. Moderate CO2 atmospheres have shown potential in alleviating symptoms of chilling injury in basil during short-term storage but its effect on the flavor volatiles is unclear. Moreover, studies on basil volatile profile as impacted by chilling temperatures are limited. We investigated the response of two basil genotypes to low temperatures and atmosphere modification, with emphasis on the volatile organic compounds responsible for basil aroma and flavor. Leaves were stored for 6 days at 5, 10, or 15°C combined with three different CO2 atmospheres (0.04%, 5% or 10%). Basil volatile profile was assessed using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Leaves suffered severe chilling injury and greater loss of aroma volatiles at 5°C compared to 10°C and 15°C. More than 70 volatiles were identified for each genotype, while supervised multivariate analysis revealed 26 and 10 differentially-accumulated volatiles for 'Genovese' and 'Lemon' basil, respectively, stored at different temperatures. Storage in 5% CO2 ameliorated the symptoms of chilling injury for up to 3 days in 'Genovese', but not in 'Lemon' basil. Both chilling temperatures and controlled atmospheres altered key volatile compounds implicated in basil aroma and flavor, but temperature had a bigger influence on the observed changes in volatile profile.
Collapse
Affiliation(s)
- Arlan James D. Rodeo
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
- Institute of Crop Science, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, Philippines
| | - Elizabeth J. Mitcham
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| |
Collapse
|
2
|
Hydrogen-Rich Water Treatment of Fresh-Cut Kiwifruit with Slightly Acidic Electrolytic Water: Influence on Antioxidant Metabolism and Cell Wall Stability. Foods 2023; 12:foods12020426. [PMID: 36673518 PMCID: PMC9857778 DOI: 10.3390/foods12020426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
The synergistic impact of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH of 6.25 ± 0.19) on the antioxidant metabolism of fresh-cut kiwifruit during storage was investigated (temperature: (3 ± 1) °C, humidity: 80%-85%). Compared with control group, H+S treatment increased the contents of active oxygen-scavenging enzymes (SOD, CAT, POD, and APX) and inhibited the increase of O2•- and H2O2 contents during the storage of fresh-cut kiwifruit. Meanwhile, H+S treatment could reduce the activities of the cell wall-degrading enzymes PG, PME, PL, Cx, and β-Gal, inhibit the formation of soluble pectin, delay the degradation rate of propectin, cellulose, and pseudocellulose, and maintain higher fruit hardness and chewability. The results showed that H+S treatment could enhance free radical scavenging ability and reduce the cell wall metabolism of fresh-cut kiwifruit, maintaining the good texture found in fresh-cut fruit.
Collapse
|
3
|
Bandici L, Teusdea AC, Soproni VD, Hathazi FI, Arion MN, Molnar CO, Vicas SI. The Influence of Microwave Treatments on Bioactive Compounds and Antioxidant Capacity of Mentha piperita L. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15217789. [PMID: 36363377 PMCID: PMC9658599 DOI: 10.3390/ma15217789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/16/2022] [Accepted: 11/02/2022] [Indexed: 05/12/2023]
Abstract
Microwave extraction is becoming a popular option in many fields, especially for bioactive compounds from medicinal plants. This paper addresses the application of microwaves in the process of extracting bioactive compounds (phenols, flavonoids, chlorophyll) from peppermint with antioxidant capacity in order to highlight the influence of the microwave field on the quality of the final product in comparison with the control samples. The Mentha piperita L. is a rich source of phenols. The total phenol content after applying the MW treatments significant increased and varied between 25.000 ± 1.992 and 391.687 ± 20.537 mg GAE/100 g dw compared to the untreated sample (8.089 ± 2.745 mg GAE/100 g dw). The same trend was also recorded in the case of the flavonoid and pigment content in peppermint leaves following the application of microwave treatments. The obtained results were investigated using chemometric multivariate analysis. The main purpose of our research was to compare the possibilities of total or partial substitution of conventional extraction technologies with the microwave extraction technology, and also to highlight the existing differences in the amount of total phenols and flavonoids extracted from peppermint plants in different processing conditions. Through microwave processing, a significant increase in polyphenolic compounds is obtained.
Collapse
Affiliation(s)
- Livia Bandici
- Department of Electrical Engineering, University of Oradea, 410087 Oradea, Romania
- Correspondence: (L.B.); (A.C.T.)
| | - Alin Cristian Teusdea
- Department of Environmental Engineering, University of Oradea, 410087 Oradea, Romania
- Correspondence: (L.B.); (A.C.T.)
| | - Vasile Darie Soproni
- Department of Electrical Engineering, University of Oradea, 410087 Oradea, Romania
| | | | - Mircea Nicolae Arion
- Department of Electrical Engineering, University of Oradea, 410087 Oradea, Romania
| | - Carmen Otilia Molnar
- Department of Electrical Engineering, University of Oradea, 410087 Oradea, Romania
| | - Simona Ioana Vicas
- Department of Food Engineering, University of Oradea, 410087 Oradea, Romania
| |
Collapse
|
4
|
MAZZUCOTELLI CA, IGLESIAS ORELLANO VE, ANSORENA MR, DI SCALA KC. Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC9288582 DOI: 10.1007/s11694-022-01475-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Fresh-cut vegetables are minimally processed healthy products that have gained the preference of consumers in accordance to the current lifestyle. Fresh-cut industry is continuously evolving and pursuing new varieties of raw material to develop innovative vegetable products, which fulfil consumer expectations. The current study evaluated the phenolic compounds in an innovative vegetable mix (red cabbage, rocket, parsley and beet greens) as well as their antioxidant capacity and bioaccessibility during their shelf life under refrigerated storage. The initial total phenolic compound and flavonoids content in the salad mixture were 163.3 ± 5.77 mg GAE/100 g FW and 280.96 ± 25.14 mg QE/100 g FW, respectively. The initial antioxidant capacity in the salad mixture was 85.4 ± 7.9 mg TE/100 g FW for DPPH and 318.1 ± 26.5 mg TE/100 g FW for ABTS assays. After digestion, total phenolic compound and TEAC capacity at initial times showed percentage of recovery values close to the chemical extraction and suffered a decrease towards day 10 of storage. Flavonoids and DPPH capacity showed recovery percentages less than 50%, at all storage times. Regarding sensory quality, the shelf-life of the salad mixture was limited by the presence of unacceptable off-odors at day 7 but since at microbiological evaluation, the shelf-life of the product is no longer than 5 days.
Collapse
|
5
|
Jiang Z, Wang J, Xiang D, Zhang Z. Functional Properties and Preservative Effect of P-Hydroxybenzoic Acid Grafted Chitosan Films on Fresh-Cut Jackfruit. Foods 2022; 11:foods11091360. [PMID: 35564083 PMCID: PMC9100193 DOI: 10.3390/foods11091360] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 05/01/2022] [Accepted: 05/05/2022] [Indexed: 02/06/2023] Open
Abstract
In the present study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized by a free radical-regulated grafting approach. The conjugates were further developed into films by casting, and their characteristics and preservative effects on fresh-cut jackfruit were evaluated. Compared to the CS film, the PA-g-CS film showed comprehensive performance improvements, including enhancements of water solubility, anti-ultraviolet capacity, antioxidation, and antibacterial activity. Moreover, compared with CS film, some appreciable and favorable changes of physical properties were observed in the PA-g-CS films, which included water vapor permeability, oxygen permeability, surface morphology, moisture content, and mechanical intensity. Furthermore, compared to CS alone, the application of PA-g-CS films to fresh-cut jackfruit exerted a beneficial effect on the quality of products, as indicated by the inhibition of weight loss, softening, and membrane damage, the maintenance of soluble solids and ascorbic acids contents, as well as a reduced bacterial count and a higher sensory score. Among these PA-g-CS films, the best preservation effect was achieved with the highest degree of grafting (PA-g-CS III). The results suggested that the PA-g-CS film has the potential to be explored as a new type of packaging material for the preservation of fresh-cut fruits and vegetables.
Collapse
Affiliation(s)
- Zhiguo Jiang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.J.); (J.W.)
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Jiaolong Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.J.); (J.W.)
| | - Dong Xiang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.J.); (J.W.)
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
- Correspondence: (D.X.); (Z.Z.)
| | - Zhengke Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.J.); (J.W.)
- Correspondence: (D.X.); (Z.Z.)
| |
Collapse
|
6
|
Benkert C, Freyburger A, Huber V, Touraud D, Kunz W. Development of a fully water-dilutable mint concentrate based on a food-approved microemulsion. Food Chem 2022; 372:131230. [PMID: 34627088 DOI: 10.1016/j.foodchem.2021.131230] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/26/2021] [Accepted: 09/23/2021] [Indexed: 01/21/2023]
Abstract
Mentha spicata L. disappears in winter. The lack of fresh mint during the cold season can be a limiting factor for the preparation of mint tea. A fresh taste source that can be kept during winter is mint essential oil. As the oil is not soluble in water, a food-approved, water-soluble essential oil microemulsion was studied, investigating different surfactants, in particular Tween® 60. The challenge was to dissolve an extremely hydrophobic essential oil in a homogeneous, stable, transparent, and spontaneously forming solution of exclusively edible additives without adulterating the original fresh taste of the mint. Making use of the microemulsions' water and oil pseudo-phases, hydrophilic sweeteners and hydrophobic dyes could be incorporated to imitate mint leaf infusions aromatically and visually. The resulting formulation was a concentrate, consisting of ∼ 90% green components, which could be diluted with water or tea to obtain a beverage with a pleasant minty taste.
Collapse
Affiliation(s)
- Claudia Benkert
- Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany
| | - Auriane Freyburger
- Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany
| | - Verena Huber
- Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany.
| | - Didier Touraud
- Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany.
| | - Werner Kunz
- Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany.
| |
Collapse
|
7
|
Effect of Elevated CO2 during Low Temperature Storage on the Quality Attributes of Cut Spearmint. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The effect of elevated CO2 in a controlled atmospheric condition (CA) on the quality attributes of fresh-cut spearmint (Mentha spicata) during refrigerated storage is investigated in the present study. Cut stems of spearmint were exposed to the continuous flow of humidified air enriched with 0 (as a control), 5, 10 and 20% CO2 during storage at 5 °C. Weight loss, leaf colour, total phenols, antioxidant activity, aromatic profile, ascorbic acid, ethanol, ammonia and ethanol-acetaldehyde concentrations were measured before and after storage for 5, 10 and 14 days. Over time, CO2 treatments increased the weight loss, surface colour, L* (from white to black) and b* (from blue to yellow) values, but lowered a* (from green to red). When compared to fresh spearmint, the lowest CO2 concentration was able to maintain the overall colour variations. The 20% CO2 treatment showed significant declines in the total phenolic content, antioxidant potential and low appearance score after 10 days, thus its quality assessment was terminated. Vitamin C levels decreased with time in all the treatments, although the 10% and 20% CO2 treatments had the lowest levels. The toxicity of the cell structures detected by the ammonia content increased and was significantly higher in all CO2 treatments. Storage in the CA with the gas composition at 5% preserved the aromatic profiles similar to those stored in air. In conclusion, increased CO2 did not improve the storability of fresh cut spearmint held at low temperatures, and the 20% gas composition had a significant negative impact on the visual quality.
Collapse
|
8
|
Mahendran G, Verma SK, Rahman LU. The traditional uses, phytochemistry and pharmacology of spearmint (Mentha spicata L.): A review. JOURNAL OF ETHNOPHARMACOLOGY 2021; 278:114266. [PMID: 34087400 DOI: 10.1016/j.jep.2021.114266] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 05/26/2021] [Accepted: 05/29/2021] [Indexed: 05/19/2023]
Abstract
ETHNOPHARMACOLOGY RELEVANCE Mentha spicata L. (Lamiaceae), commonly called Spearmint, is wildly cultivated worldwide for its remarkable aroma and commercial value. In addition to traditional foods flavouring agent, M. spicata is well known for its traditional medicinal uses, particularly for the treatment of cold, cough, asthma, fever, obesity, jaundice and digestive problems. AIM OF THE REVIEW This review aims to critically appraise scientific literature regarding the traditional uses, bioactive chemical constituents and pharmacological activities of M. spicata. MATERIALS AND METHODS A review of the literature information on M. spicata was searched from scientific electronic search databases (Google Scholar, PubMed, Web of Science, ACS, Science Direct, Taylor and Francis, Wiley, Springer and SCOPUS. Structures for secondary metabolites were confirmed using PubChem and ChemSpider. RESULTS The studies conducted on either crude extracts, essential oil or isolated pure compounds from M. spicata had reported a varied range of biological effects including antibacterial, antifungal, antioxidant, hepatoprotective, antidiabetic, cytotoxic, anti-inflammatory, larvicidal activity, antigenotoxic potential and antiandrogenic activities. Phytochemical analysis of various parts of M. spicata revealed 35 chemical constituents, belonging to phenolic acids, flavonoids and lignans. CONCLUSION The review finding indicates that the pharmacological properties of M. spicata supported its traditional uses. The essential oils and extracts showed remarkable antimicrobial, antioxidant, anticancer, anti-inflammatory and hepatoprotective activities. However, more studies, especially in vivo experiments and clinical trials of the human to evaluate cellular and molecular mechanisms based pharmacological, bioactive effectiveness and safety investigation, should be undertaken in the future to provide stronger scientific proof for their traditional medicinal properties.
Collapse
Affiliation(s)
- Ganesan Mahendran
- Biotechnology Division, Central Institute of Medicinal and Aromatic Plants (CSIR-CIMAP), Lucknow, 226015, India
| | - Sanjeet Kumar Verma
- Biotechnology Division, Central Institute of Medicinal and Aromatic Plants (CSIR-CIMAP), Lucknow, 226015, India
| | - Laiq-Ur Rahman
- Biotechnology Division, Central Institute of Medicinal and Aromatic Plants (CSIR-CIMAP), Lucknow, 226015, India.
| |
Collapse
|
9
|
An Ascorbate Bluetooth© Analyzer for Quality Control of Fresh-Cut Parsley Supply Chain. Antioxidants (Basel) 2021; 10:antiox10091485. [PMID: 34573118 PMCID: PMC8465646 DOI: 10.3390/antiox10091485] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/13/2021] [Accepted: 09/14/2021] [Indexed: 12/30/2022] Open
Abstract
This work provides companies in the fresh-cut produce sector with an Ascorbate Bluetooth© Analyzer (ABA), a screen-printed sensor-based device for ascorbic acid (AA) detection, for quality control all along the supply chain. The amperometric detection of AA on fresh and fresh-cut parsley, under correct and incorrect storage temperature, allowed us to investigate the kinetics of AA decay in response to oxidative stress. The role of ascorbate oxidase (AOx) and ascorbate peroxidase (APx) was studied. ABA was used in situ by unskilled personnel. Treatments influenced AA decay kinetics, which were linear in fresh parsley, and non-linear in fresh-cut. Two hours at 28 °C immediately after chopping, the resilience of the fresh-cut parsley was reduced, even though the cold chain was restored. Two hours at -2 °C caused a rapid loss of AA until its complete decay after 72 h. Significant differences between treatments were observed in both the expression and activity of AOx and APx. ABA registered sudden changes of parsley AA following unpredicted variations of temperature during processing or transport. It was useful to remedy the effects of unexpected flaws in the cold chain, which can be proposed for quality preservation of different fresh-cut produce.
Collapse
|
10
|
|
11
|
Chandra RD, Prihastyanti MNU, Lukitasari DM. Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices. EFOOD 2021. [DOI: 10.2991/efood.k.210630.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
|
12
|
Cömert ED, Mogol BA, Gökmen V. Relationship between color and antioxidant capacity of fruits and vegetables. Curr Res Food Sci 2020; 2:1-10. [PMID: 32914105 PMCID: PMC7473347 DOI: 10.1016/j.crfs.2019.11.001] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Visual perception plays a key role in the selection of nutritious and healthy foods. Color, as one of the most important senses of vision, can be used as an indicator of food quality/defects and grade. It is recommended consumers include various colors in their plate to obtain various vitamins and minerals. Color is also thought to be related to antioxidant capacity. Within this regard, this study investigated the relationship between color and antioxidant capacity in various fruits and vegetables. The results indicate the color hues analyzed by computer vision based image analysis can be related with TAC of fruits and vegetables, but with some limitations and can be used as a guide for food selection to increase daily antioxidant intake. Most of fruits and vegetables having hue values above 180° and below 20°, have high antioxidant capacity (>10 mmol TE/kg fresh weight). The results also emphasized the importance of the serving size of fruits and vegetables in terms of their contribution to daily antioxidant intake. Based on these results, fruits and vegetables could be categorized into low-, medium-, and high-antioxidant groups according to their TAC and potential contributions to fulfill the recommended daily antioxidant intake. Finally, daily antioxidant intake was evaluated with a healthier scenario created by doubling vegetable portion and reducing fruit portion by half in the meal.
Collapse
Affiliation(s)
- Ezgi Doğan Cömert
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Burçe Ataç Mogol
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| |
Collapse
|
13
|
McAusland L, Lim MT, Morris DE, Smith-Herman HL, Mohammed U, Hayes-Gill BR, Crowe JA, Fisk ID, Murchie EH. Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander ( Coriandrum sativum L.). FRONTIERS IN PLANT SCIENCE 2020; 11:462. [PMID: 32499791 PMCID: PMC7242725 DOI: 10.3389/fpls.2020.00462] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Accepted: 03/27/2020] [Indexed: 06/11/2023]
Abstract
Advancements in availability and specificity of light-emitting diodes (LEDs) have facilitated trait modification of high-value edible herbs and vegetables through the fine manipulation of spectra. Coriander (Coriandrum sativum L.) is a culinary herb, known for its fresh, citrusy aroma, and high economic value. Studies into the impact of light intensity and spectrum on C. sativum physiology, morphology, and aroma are limited. Using a nasal impact frequency panel, a selection of key compounds associated with the characteristic aroma of coriander was identified. Significant differences (P < 0.05) were observed in the concentration of these aromatics between plants grown in a controlled environment chamber under the same photosynthetic photon flux density (PPFD) but custom spectra: red (100%), blue (100%), red + blue (RB, 50% equal contribution), or red + green + blue (RGB, 35.8% red: 26.4% green: 37.8% blue) wavelengths. In general, the concentration of aromatics increased with increasing numbers of wavelengths emitted alongside selective changes, e.g., the greatest increase in coriander-defining E-(2)-decenal occurred under the RGB spectrum. This change in aroma profile was accompanied by significant differences (P < 0.05) in light saturated photosynthetic CO2 assimilation, water-use efficiency (Wi), and morphology. While plants grown under red wavelengths achieved the greatest leaf area, RB spectrum plants were shortest and had the highest leaf:shoot ratio. Therefore, this work evidences a trade-off between sellable commercial morphologies with a weaker, less desirable aroma or a less desirable morphology with more intense coriander-like aromas. When supplemental trichromatic LEDs were used in a commercial glasshouse, the majority of compounds, with the exception of linalool, also increased showing that even as a supplement additional wavelength can modify the aromatic profile increasing its complexity. Lower levels of linalool suggest these plants may be more susceptible to biotic stress such as herbivory. Finally, the concentration of coriander-defining aromatics E-(2)-decenal and E-(2)-hexenal was significantly higher in supermarket pre-packaged coriander leaves implying that concentrations of aromatics increase after excision. In summary, spectra can be used to co-manipulate aroma profile and plant form with increasing spectral complexity leading to greater aromatic complexity and intensity. We suggest that increasing spectral complexity progressively stimulates signaling pathways giving rise to valuable economic traits.
Collapse
Affiliation(s)
- Lorna McAusland
- Division of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Nottingham, United Kingdom
| | - Mui-Ting Lim
- Division of Food Sciences, School of Biosciences, University of Nottingham, Nottingham, United Kingdom
| | - David E. Morris
- Bioengineering Research Group, Faculty of Engineering, University of Nottingham, Nottingham, United Kingdom
| | - Hayley L. Smith-Herman
- Division of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Nottingham, United Kingdom
| | - Umar Mohammed
- Division of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Nottingham, United Kingdom
| | - Barrie R. Hayes-Gill
- Optics and Photonics Group, Faculty of Engineering, University of Nottingham, Nottingham, United Kingdom
| | - John A. Crowe
- Bioengineering Research Group, Faculty of Engineering, University of Nottingham, Nottingham, United Kingdom
| | - Ian D. Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Nottingham, United Kingdom
| | - Erik H. Murchie
- Division of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Nottingham, United Kingdom
| |
Collapse
|
14
|
Fernandez M, Denoya G, Jagus R, Vaudagna S, Agüero M. Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.030] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
15
|
Naheed Z, Rizwan Z, Cheng Z, A Khan N, Hanif M. Effect of pre-storage removal of different parts of the scape top on the biochemical changes of two garlic cultivars during controlled atmosphere storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:797-804. [PMID: 29998496 DOI: 10.1002/jsfa.9248] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 07/04/2018] [Accepted: 07/05/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study highlights the effect of removing different plant parts on the biochemical changes in the garlic scape of cultivars G064 and G025 during controlled atmosphere storage (O2 = 2%-5%, CO2 = 3%-6%) at temperature = 0 ± 0.5 °C, Relative Humidity (RH) RH = 85%-95%, for 168 day. Total polyphenols (TP), total flavonoids (TF), the concentration of allicin, ethylene production and the antioxidant potential were evaluated and analyzed by using four different assays. Statistically significant differences were observed between different treatments. RESULTS Total polyphenols, allicin concentration, and ethylene production were the highest in G064, while the total flavonoid concentration was the highest in G025. Removing the top resulted in the highest levels of total polyphenols, total flavonoids, allicin, and ethylene in both cultivars. The antioxidant capacity was also significantly higher when the top was removed than with other treatments in both cultivars. 2,2-Diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical scavenging activity (HRSC), ferric ion reducing antioxidant power (FRAP) and metal-chelating capacity (MCC) were higher in cultivar G064 compared to G025. CONCLUSION Overall, the results suggest that the removing the tops of the scapes of G025 and G064 is the best treatment to maintain these biochemical changes. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zobia Naheed
- College of Horticulture, Northwest A&F University, Yangling, China
- Agricultural Research Station Baffa, Mansehra, Pakistan
| | - Zafar Rizwan
- College of Natural Resources and Environment, Northwest A&F University, Yangling, China
| | - Zhihui Cheng
- College of Horticulture, Northwest A&F University, Yangling, China
| | - Noor A Khan
- National Agricultural Research Centre, Islamabad, Pakistan
| | - Muhammad Hanif
- National Agricultural Research Centre, Islamabad, Pakistan
| |
Collapse
|
16
|
Rita I, Pereira C, Barros L, Santos-Buelga C, Ferreira ICFR. Mentha spicata L. infusions as sources of antioxidant phenolic compounds: emerging reserve lots with special harvest requirements. Food Funct 2018; 7:4188-4192. [PMID: 27604823 DOI: 10.1039/c6fo00841k] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Mentha spicata L., commonly known as spearmint, is widely used in both fresh and dry forms, for infusion preparation or in European and Indian cuisines. Recently, with the evolution of the tea market, several novel products with added value are emerging, and the standard lots have evolved to reserve lots, with special harvest requirements that confer them with enhanced organoleptic and sensorial characteristics. The apical leaves of these batches are collected in specific conditions having, then, a different chemical profile. In the present study, standard and reserve lots of M. spicata were assessed in terms of the antioxidants present in infusions prepared from the different lots. The reserve lots presented the highest concentration in all the compounds identified in relation to the standard lots, with 326 and 188 μg mL-1 of total phenolic compounds, respectively. Both types of samples presented rosmarinic acid as the most abundant phenolic compound, at concentrations of 169 and 101 μg mL-1 for reserve and standard lots, respectively. The antioxidant activity was higher in the reserve lots which had the highest total phenolic compounds content, with EC50 values ranging from 152 to 336 μg mL-1. The obtained results provide scientific information that may allow the consumer to make a conscientious choice.
Collapse
Affiliation(s)
- Ingride Rita
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5300-253 Bragança, Portugal.
| | - Carla Pereira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5300-253 Bragança, Portugal.
| | - Lillian Barros
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5300-253 Bragança, Portugal. and Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal
| | - Celestino Santos-Buelga
- GIP-USAL, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5300-253 Bragança, Portugal.
| |
Collapse
|
17
|
|
18
|
Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.005] [Citation(s) in RCA: 222] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
19
|
Cozzolino R, Pace B, Cefola M, Martignetti A, Stocchero M, Fratianni F, Nazzaro F, De Giulio B. Assessment of volatile profile as potential marker of chilling injury of basil leaves during postharvest storage. Food Chem 2016; 213:361-368. [DOI: 10.1016/j.foodchem.2016.06.109] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 06/29/2016] [Accepted: 06/29/2016] [Indexed: 10/21/2022]
|
20
|
Total antioxidant capacity of plant infusions: Assessment using electrochemical DNA-based biosensor and spectrophotometric methods. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.029] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
21
|
Total phenolic content and antioxidant activity of six wild Mentha species (Lamiaceae) from northeast of Algeria. Asian Pac J Trop Biomed 2016. [DOI: 10.1016/j.apjtb.2016.06.016] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
|
22
|
Buthelezi MND, Soundy P, Jifon J, Sivakumar D. Spectral quality of photo-selective nets improves phytochemicals and aroma volatiles in coriander leaves (Coriandrum sativum L.) after postharvest storage. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2016; 161:328-34. [PMID: 27295414 DOI: 10.1016/j.jphotobiol.2016.05.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 05/28/2016] [Accepted: 05/31/2016] [Indexed: 10/21/2022]
Abstract
The influence of spectral light on leaf quality and phytochemical contents and composition of aroma compounds in coriander leaves grown for fresh use under photo-selective nets; pearl net [40% shading; and 3.88 blue/red ratio; 0.21 red/far red ratio; photosynthetic radiation (PAR) 233.24 (μmolm(-2)s(-1))] and red net [40% shading and 0.57 blue/red ratio; 0.85 red/far red ratio; 221.67 (μmolm(-2)s(-1))] were compared with commercially used black nets [25% shading; 3.32 blue/red ratio 0.96 red/far red ratio; 365.26 (μmolm(-2)s(-1))] at harvest and after 14days of storage. Black nets improved total phenols, flavonoid (quercetin) content, ascorbic acid content, and total antioxidant activity in coriander leaves at harvest. The characteristic leaf aroma compound decanal was higher in leaves from the plants under the red nets at harvest. However, coriander leaves from plants produced under red nets retained higher total phenols, flavonoids (quercetin) and antioxidant scavenging activity 14days after postharvest storage (0°C, 10days, 95% RH and retailers' shelf at 15°C for 4days, 75% RH). But production under the pearl nets improved marketable yield reduced weight loss and retained overall quality, ascorbic acid content and aroma volatile compounds in fresh coriander leaves after postharvest storage. Pearl nets thus have the potential as a pre-harvest tool to enhance the moderate retention of phytochemicals and saleable weight for fresh coriander leaves during postharvest storage.
Collapse
Affiliation(s)
| | - Puffy Soundy
- Department of Crop Sciences, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa
| | - John Jifon
- Department of Crop Sciences, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa; Texas A&M AgriLife Research, Department of Horticultural Sciences, Vegetable and Fruit Improvement Center, Texas A&M University System, 2415 East Highway 83, Weslaco, TX 78596, USA
| | - Dharini Sivakumar
- Department of Crop Sciences, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa.
| |
Collapse
|
23
|
Lemus-Mondaca R, Ah-Hen K, Vega-Gálvez A, Honores C, Moraga NO. Stevia rebaudiana Leaves: Effect of Drying Process Temperature on Bioactive Components, Antioxidant Capacity and Natural Sweeteners. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:49-56. [PMID: 26650384 DOI: 10.1007/s11130-015-0524-3] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Stevia leaves are usually used in dried state and undergo the inevitable effect of drying process that changes the quality characteristics of the final product. The aim of this study was to assess temperature effect on Stevia leaves through analysis of relevant bioactive components, antioxidant capacity and content of natural sweeteners and minerals. The drying process was performed in a convective dryer at constant temperatures ranging from 30 to 80 °C. Vitamin C was determined in the leaves and as expected showed a decrease during drying proportional to temperature. Phenolics and flavonoids were also determined and were found to increase during drying below 50 °C. Antioxidant activity was determined by DPPH and ORAC assays, and the latter showed the highest value at 40 °C, with a better correlation with the phenolics and flavonoids content. The content of eight natural sweeteners found in Stevia leaves was also determined and an increase in the content of seven of the sweeteners, excluding steviol bioside, was found at drying temperature up to 50 °C. At temperatures between 60 and 80 °C the increase in sweeteners content was not significant. Stevia leaves proved to be an excellent source of antioxidants and natural sweeteners.
Collapse
Affiliation(s)
- Roberto Lemus-Mondaca
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán, 1305, La Serena, Chile.
| | - Kong Ah-Hen
- Instituto Ciencia y Tecnología de Alimentos, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, Chile.
| | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán, 1305, La Serena, Chile
| | - Carolina Honores
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán, 1305, La Serena, Chile
| | - Nelson O Moraga
- Departamento de Ingeniería Mecánica, Universidad de La Serena, Av. Benavente 980, La Serena, Chile
| |
Collapse
|
24
|
|
25
|
Goyeneche R, Di Scala K, Goñi M, Vega-Gálvez A, Quispe-Fuentes I, Roura SI. Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus
L.). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12567] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- R. Goyeneche
- Grupo de Investigación en Ingeniería en Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; 7600 Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Buenos Aires Argentina
| | - K. Di Scala
- Grupo de Investigación en Ingeniería en Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; 7600 Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Buenos Aires Argentina
| | - M.G. Goñi
- Grupo de Investigación en Ingeniería en Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; 7600 Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Buenos Aires Argentina
| | - A. Vega-Gálvez
- Department of Food Engineering; Universidad de La Serena; La Serena Chile
- Centro de Estudios Avanzados en Zonas Áridas (CEAZA); La Serena Chile
| | - I. Quispe-Fuentes
- Department of Food Engineering; Universidad de La Serena; La Serena Chile
| | - S. I. Roura
- Grupo de Investigación en Ingeniería en Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; 7600 Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Buenos Aires Argentina
| |
Collapse
|
26
|
Yousefizad L, Fathi Til R, Ghanbari F. Effectiveness of CaCl2
, Peppermint Oil and Salicylic Acid Treatments on Shelf Life Extension of Fresh Mint during Cold Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12514] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Leila Yousefizad
- Department of Food Science and Technology; Faculty of Agriculture; Azad University of Damghan; Damghan Iran
| | - Roya Fathi Til
- Department of Food Science and Technology; Faculty of Agriculture; University of Tabriz; Tabriz Iran
| | - Fardin Ghanbari
- Department of Horticultural Sciences; College of Agriculture; Bu-Ali Sina University; Hamedan Iran
| |
Collapse
|
27
|
Oroian M, Escriche I. Antioxidants: Characterization, natural sources, extraction and analysis. Food Res Int 2015; 74:10-36. [PMID: 28411973 DOI: 10.1016/j.foodres.2015.04.018] [Citation(s) in RCA: 265] [Impact Index Per Article: 29.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 04/03/2015] [Accepted: 04/12/2015] [Indexed: 12/18/2022]
Abstract
Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods.
Collapse
Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
| | - Isabel Escriche
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
| |
Collapse
|
28
|
|