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Guan X, Zhao D, Yu T, Liu S, Chen S, Huang J, Lai G, Lin B, Huang J, Lai C, Wang Q. Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2. Foods 2024; 13:2648. [PMID: 39272413 PMCID: PMC11394243 DOI: 10.3390/foods13172648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 08/18/2024] [Accepted: 08/20/2024] [Indexed: 09/15/2024] Open
Abstract
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with L. plantarum BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice.
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Affiliation(s)
- Xuefang Guan
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350002, China
| | - Dazhou Zhao
- Bio-Fermentation Research Center, Xiamen Yuanzhidao Biotechnology Co., Ltd., Xiamen 361028, China
| | - Tian Yu
- Bio-Fermentation Research Center, Xiamen Yuanzhidao Biotechnology Co., Ltd., Xiamen 361028, China
| | - Shaoquan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Shuying Chen
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
| | - Junyang Huang
- Bio-Fermentation Research Center, Xiamen Yuanzhidao Biotechnology Co., Ltd., Xiamen 361028, China
| | - Gongti Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350002, China
| | - Bin Lin
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350002, China
| | - Juqing Huang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350002, China
| | - Chengchun Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350002, China
| | - Qi Wang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350002, China
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Raouf CG, Noori AO, Salih KY, Mohammad TH, Mohammed AR, Hadi JM. Effect of Eruca sativa on Spermatogenesis in Rats Exposed to Cigarette Smoke. Cureus 2024; 16:e67662. [PMID: 39314551 PMCID: PMC11418583 DOI: 10.7759/cureus.67662] [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] [Accepted: 08/24/2024] [Indexed: 09/25/2024] Open
Abstract
Smoking is among the significant adverse factors to reproductive health and accounts for damage to spermatogenesis and maturation of spermatozoa. The proposed research contributes to understanding the potential of Eruca sativa to prevent the cytotoxic effect of tobacco smoke on different aspects of male reproductive health, including sperm: sperm morphology, sperm count, testes' weight, luteinizing hormone (LH) and follicle-stimulating hormone (FSH), testosterone, and lipid profile in passive smokers. The experiment on how Eruca sativa leaves affect sperm morphology and concentration is performed by grinding leaves to make the aqueous juice. The research participants were grouped into four groups: a control group, Eruca sativa-treated, cigarette-treated, and a group receiving both Eruca sativa and cigarette exposure. The rats were weighed and euthanized surgically, and the testes were harvested and weighed after four weeks of treatment. The sperm count was determined using epididymal sperm, and sperm morphology was determined using vas deferens sperm. The collected cardiac blood was used for lipid profile assessment and hormone-level determination. The findings of this study are significant. Tobacco exposure led to a notable increase in abnormal sperm and a decrease in sex hormone levels. In contrast, the Eruca sativa group showed a highly significant difference in sperm morphology and counts compared to the cigarette group, with a p< 0.001. Although there was a slight decrease in the lipid profile concentration, it was insignificant. Importantly, the co-administration of Eruca sativa and cigarette smoke resulted in a significant reduction in abnormal sperm count, increased sperm count, higher sex hormone concentration, and lipid profile. The Eruca sativa juice used in this study had a protective effect that could be used to reverse or prevent the effects mentioned above of passive smoking.
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Affiliation(s)
- Chro G Raouf
- Medical Laboratory of Science, College of Health Sciences, University of Human Development, Kurdistan Regional Government, Sulaimani, IRQ
| | - Ahmed O Noori
- Medical Laboratory of Science, College of Health Sciences, University of Human Development, Kurdistan Regional Government, Sulaimani, IRQ
| | - Khoshawist Y Salih
- Medical Laboratory of Science, College of Health Sciences, University of Human Development, Kurdistan Regional Government, Sulaimani, IRQ
| | - Tre H Mohammad
- Medical Laboratory of Science, College of Health Sciences, University of Human Development, Kurdistan Regional Government, Sulaimani, IRQ
| | - Awyar R Mohammed
- Medical Laboratory of Science, College of Health Sciences, University of Human Development, Kurdistan Regional Government, Sulaimani, IRQ
| | - Jihad M Hadi
- Medical Laboratory of Science, College of Health Sciences, University of Human Development, Kurdistan Regional Government, Sulaimani, IRQ
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Raffo A, Baiamonte I, De Nicola GR, Melini V, Moneta E, Nardo N, Peparaio M, Saggia Civitelli E, Sinesio F. Sensory Attributes Driving Preference for Wild Rocket ( Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe. Foods 2024; 13:1699. [PMID: 38890927 PMCID: PMC11172029 DOI: 10.3390/foods13111699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed.
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Affiliation(s)
- Antonio Raffo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy; (I.B.); (V.M.); (E.M.); (N.N.); (M.P.); (E.S.C.); (F.S.)
| | - Irene Baiamonte
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy; (I.B.); (V.M.); (E.M.); (N.N.); (M.P.); (E.S.C.); (F.S.)
| | | | - Valentina Melini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy; (I.B.); (V.M.); (E.M.); (N.N.); (M.P.); (E.S.C.); (F.S.)
| | - Elisabetta Moneta
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy; (I.B.); (V.M.); (E.M.); (N.N.); (M.P.); (E.S.C.); (F.S.)
| | - Nicoletta Nardo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy; (I.B.); (V.M.); (E.M.); (N.N.); (M.P.); (E.S.C.); (F.S.)
| | - Marina Peparaio
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy; (I.B.); (V.M.); (E.M.); (N.N.); (M.P.); (E.S.C.); (F.S.)
| | - Eleonora Saggia Civitelli
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy; (I.B.); (V.M.); (E.M.); (N.N.); (M.P.); (E.S.C.); (F.S.)
| | - Fiorella Sinesio
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy; (I.B.); (V.M.); (E.M.); (N.N.); (M.P.); (E.S.C.); (F.S.)
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Jia X, An Q, Zhang N, Ren J, Pan S, Zheng C, Zhou Q, Fan G. Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes. Crit Rev Food Sci Nutr 2024:1-29. [PMID: 38644658 DOI: 10.1080/10408398.2024.2338834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/23/2024]
Abstract
As one of the most important vegetables and oils consumed globally, cruciferous foods are appreciated for their high nutritional value. However, there is no comprehensive knowledge to sufficiently unravel the "flavor mystery" of cruciferous foods. The present review provides a comprehensive literature on the recent advances regarding the contribution of glucosinolates (GSL) degradation products to cruciferous foods odor, which focuses on key GSL degradation products contributing to distinct odor of cruciferous foods (Brassica oleracea, Brassica rapa, Brassica napus, Brassica juncea, Raphanus sativus), and key factors affecting GSL degradation pathways (i.e., enzyme-induced degradation, thermal-induced degradation, chemical-induced degradation, microwave-induced degradation) during different processing and cooking. A total of 93 volatile GSL degradation products (i.e., 36 nitriles, 33 isothiocyanates, 3 thiocyanates, 5 epithionitriles, and 16 sulfides) and 29 GSL (i.e., 20 aliphatic, 5 aromatic, and 4 indolic) were found in generalized cruciferous foods. Remarkably, cruciferous foods have a distinctive pungent, spicy, pickled, sulfur, and vegetable odor. In general, isothiocyanates are mostly present in enzyme-induced degradation of GSL and are therefore often enriched in fresh-cut or low-temperature, short-time cooked cruciferous foods. In contrast, nitriles are mainly derived from thermal-induced degradation of GSL, and are thus often enriched in high-temperature, long-time cooked cruciferous foods.
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Affiliation(s)
- Xiao Jia
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Chang Zheng
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
| | - Qi Zhou
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
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Bell L, Chadwick M, Puranik M, Jasper J, Tudor R, Methven L, Wagstaff C. Genotypes of Eruca vesicaria subsp. sativa grown in contrasting field environments differ on transcriptomic and metabolomic levels, significantly impacting nutritional quality. FRONTIERS IN PLANT SCIENCE 2023; 14:1218984. [PMID: 38023917 PMCID: PMC10652768 DOI: 10.3389/fpls.2023.1218984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 10/19/2023] [Indexed: 12/01/2023]
Abstract
Rocket (Eruca vesicaria subsp. sativa) is a source of sulfur-containing glucosinolates (GSLs). GSLs and their breakdown hydrolysis products (GHPs) are responsible for health-related benefits, such as anti-cancer and anti-neurodegenerative properties. Understanding how phytochemical composition changes between cultivation environments is key to developing cultivars with improved nutritional quality. Two consecutive harvests (first and second regrowth) of crops, grown in both Italy and the UK, were used to determine the phytochemical and transcriptomic differences between six lines of Eruca. Samples were taken upon delivery from field sites (D0) and after five days of cold storage (D5) for each location. Leaves were analysed for sulfur content, volatile organic compounds (VOCs), GSLs, GHPs, and sugars. Transcriptome data were associated with metabolite profiles to identify differentially expressed genes between plants grown in the two environments. VOC compounds (carbon disulfide, methyl thiocyanate) were associated with growth environment and with differences in sulfur metabolism gene expression (APR2, LSU2, LSU3, SDI1, SiR), GSL biosynthesis (MYB28, FMOGS-OX2) and GHP formation (ESM1, TGG1, TGG2). The concentrations of sugars were an order of magnitude greater in UK grown samples (up to 29.9 mg g-1 dry weight; dw). Sulfur content was significantly higher in the Italy plant samples (11.4 - 20.1 mg g-1 dw), which was in turn associated with higher concentrations of GSLs (pentyl GSL, up to 15.8 μmol g-1 dw; sinigrin, up to 0.005 μmol g-1 dw; glucoraphanin, up to 5.1 μmol g-1 dw; glucorucolamine, up to 23.6 μmol g-1 dw; neoglucobrassicin, up to 5.3 μmol g-1 dw) and hydrolysis products (sativin, up to 13.5 μmol g-1 dw; erucin, up to 1 μmol g-1 dw; sulforaphane, up to 34.7 μmol g-1 dw). VOC profiles of plants cultivated in the UK were distinct from Italy grown plants, with higher relative abundances of alkanes and esters in second cut and shelf-life (D5) samples. The data indicate a significant interaction of cultivar response with environment, highlighting the difficulty of producing Eruca crops with consistent phytochemical and postharvest traits. Genes with differential expression between plants grown in Italy and the UK could be used as markers of phytochemical quality and composition.
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Affiliation(s)
- Luke Bell
- School of Agriculture, Policy & Development, Crop Sciences, University of Reading, Reading, United Kingdom
| | - Martin Chadwick
- School of Chemistry, Food & Pharmacy, Food & Nutritional Sciences, University of Reading, Reading, United Kingdom
| | - Manik Puranik
- School of Chemistry, Food & Pharmacy, Food & Nutritional Sciences, University of Reading, Reading, United Kingdom
| | - Jake Jasper
- School of Chemistry, Food & Pharmacy, Food & Nutritional Sciences, University of Reading, Reading, United Kingdom
| | - Richard Tudor
- Vegetable Plant Breeding, Elsoms Seeds Ltd., Spalding, United Kingdom
| | - Lisa Methven
- School of Chemistry, Food & Pharmacy, Food & Nutritional Sciences, University of Reading, Reading, United Kingdom
| | - Carol Wagstaff
- School of Chemistry, Food & Pharmacy, Food & Nutritional Sciences, University of Reading, Reading, United Kingdom
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Crescenzi MA, Cerulli A, Montoro P, Piacente S. Metabolite Profiling for Typization of "Rucola della Piana del Sele" (PGI), Eruca sativa, through UHPLC-Q-Exactive-Orbitrap-MS/MS Analysis. Foods 2023; 12:3384. [PMID: 37761093 PMCID: PMC10529767 DOI: 10.3390/foods12183384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/28/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
In August 2020, the Eruca sativa cultivar "Rucola della Piana del Sele" obtained from the European Union the prestigious PGI (protected geographical indication) label, which certifies the uniqueness of its characteristics and increases its prestige both nationally and, above all, internationally. This plant is recognized as a product of excellence, with a unique flavor and unmistakable aroma. Therefore, since there are no methods to characterize the PGI product, a metabolomic approach was applied to characterize E. sativa grown in the Piana del Sele and different geographical areas. As E. sativa has very wide cultivation, this study sought to compare the metabolite profiles of rocket grown in Piana del Sele, Bergamo, and Brescia, as well as in Switzerland, making a comparison also with the metabolite profile of E. sativa grown spontaneously. To determine the best procedure to distinguish "Rucola della Piana del Sele" from the others, different extraction procedures were carried out using different solvents and fresh or freeze-dried plant matrices. The different extracts were analyzed by liquid chromatography coupled with high-resolution mass spectrometry experiments, using chemometric analyses to identify biomarker metabolites that characterize the PGI product. The LC-ESI-Q-Exactive-MS/MS profiles of methanol and hydroalcoholic extracts of different cultivars of E. sativa were found to be rich in bioactive compounds such as glucosinolates, glycosylated flavonoids, fatty acids, and lipids. The LCMS data were analyzed by principal component analysis (PCA); the score scatter plot shows significant separation among Eruca samples grown in different geographical areas. In detail, loading the scatter plot revealed Eruca grown in Piana del Sele to be richer than other cultivars in glycosylated quercetin 3,3',4'-O-triglucoside (7), quercetin-3,4'-O-diglucoside-3'-O-(6-sinapoyl-glucoside) (10), and quercetin diglucoside (30). Finally, considering the biological interest in erucin, the myrosinase product of glucoerucin, the latter was quantified in the extracts by LC-ESI/QTrap/MS/MS using the multiple reaction monitoring (MRM) method; E. sativa from Piana del Sele showed the highest content of glucoerucin.
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Affiliation(s)
- Maria Assunta Crescenzi
- Department of Pharmacy, University of the Study of Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, SA, Italy; (M.A.C.); (A.C.); (S.P.)
- PhD Program in Drug Discovery & Development, Department of Pharmacy, University of the Study of Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, SA, Italy
| | - Antonietta Cerulli
- Department of Pharmacy, University of the Study of Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, SA, Italy; (M.A.C.); (A.C.); (S.P.)
| | - Paola Montoro
- Department of Pharmacy, University of the Study of Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, SA, Italy; (M.A.C.); (A.C.); (S.P.)
| | - Sonia Piacente
- Department of Pharmacy, University of the Study of Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, SA, Italy; (M.A.C.); (A.C.); (S.P.)
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Béres T, Štefelová N, Ćavar Zeljković S, Kopecký P. Profiling of Health-Promoting and Taste-Relevant Compounds in Sixteen Radish ( Raphanus sativus L.) Genotypes Grown under Controlled Conditions. Foods 2023; 12:2823. [PMID: 37569094 PMCID: PMC10417565 DOI: 10.3390/foods12152823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
It is becoming increasingly challenging to maintain crop yields and quality as the global climate changes. The aim of this study was to determine whether and how the profile of health-promoting and taste-related compounds of radishes changes within a growing season. A total of 16 radish (Raphanus sativus L.) genotypes that are commercially available on the Czech market were assessed by means of chemical analysis. Radishes were cultivated in three independent growing cycles under controlled conditions, and the effects of the genotype and growing cycle, as well as their interactions, on the chemical traits were evaluated. Most of the variability in chemical composition was associated with the growing cycle, which accounted for 51.53% of total variance, followed by the genotype (26% of total variance). The interaction between the growing cycle and genotype explained 22.47% of total variance. The growing cycle had the strongest effect on amino acid profiles. More specifically, the amino acids that are known to contribute to overall taste (glycine, along with glutamic and aspartic acids) showed the highest degree of variation, while the amino acids related to glucosinolate biosynthesis (methionine, isoleucine, tryptophan, and phenylalanine) showed relatively low variability. On the other hand, indole glucosinolates were found to differ the most between genotypes.
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Affiliation(s)
- Tibor Béres
- Czech Advanced Technology and Research Institute, Palacky University, Šlechtitelů 27, 78371 Olomouc, Czech Republic; (T.B.); (N.Š.)
| | - Nikola Štefelová
- Czech Advanced Technology and Research Institute, Palacky University, Šlechtitelů 27, 78371 Olomouc, Czech Republic; (T.B.); (N.Š.)
| | - Sanja Ćavar Zeljković
- Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Šlechtitelů 29, 78371 Olomouc, Czech Republic;
| | - Pavel Kopecký
- Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Šlechtitelů 29, 78371 Olomouc, Czech Republic;
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Malorni L, Cozzolino R, Magri A, Zampella L, Petriccione M. Influence of Plant-Based Biostimulant (BORTAN) on Qualitative and Aromatic Traits of Rocket Salad ( Diplotaxis tenuifolia L.). PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12040730. [PMID: 36840076 PMCID: PMC9961706 DOI: 10.3390/plants12040730] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 05/27/2023]
Abstract
In this study, the influence of a new plant-based biostimulant (Bortan) on physiological and aromatic traits of rocket (Diplotaxis tenuifolia L. var. Pamela) was monitored by evaluating physico-chemical parameters (fresh and dry weight, leaf color and chlorophyll content) and biochemical traits (total phenolic compound (TP), total flavonoids (TF), ascorbic acid (AA) and antioxidant activity (AOX). Volatile profiles were also analyzed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry, allowing the detection of 32 volatiles belonging to 5 chemical classes. Compared to the control, Bortan application enhanced leaf pigment content, including chlorophyll a, b and carotenoids (+10%, +16% and +28%, respectively) and increased TP (+34%), TF (+26%), AA (+19%) amonts and AOX value (+16%). Principal component analysis revealed a significant discrimination between the two samples. Specifically, treated samples were mainly associated with "green-leaf" volatiles, namely hexanal and 2-hexenal, 3-hexenal and 1-penten-3-one, while control rocket was directly correlated with several alcohols and to all isothiocyanates, associated with the sulfur-like odor of rocket. These findings can add further support, both for farmers and the agro-food industry, in choosing PBs as a new and sustainable practice in complementing enhanced yields with premium-quality produce. To confirm these preliminary data, further experiments are needed by enlarging the sample size, testing different concentrations of Bortan and/or using other food crops.
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Affiliation(s)
- Livia Malorni
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Rosaria Cozzolino
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Anna Magri
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania Luigi Vanvitelli, Via Vivaldi 43, 81100 Caserta, Italy
| | - Luigi Zampella
- Diachem S.p.A., Via Mozzanica 9/11, 24043 Caravaggio, Italy
| | - Milena Petriccione
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, Via Torrino 3, 81100 Caserta, Italy
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Bell L, Chadwick M, Puranik M, Tudor R, Methven L, Wagstaff C. Quantitative trait loci analysis of glucosinolate, sugar, and organic acid concentrations in Eruca vesicaria subsp. sativa. MOLECULAR HORTICULTURE 2022; 2:23. [PMID: 37789447 PMCID: PMC10515263 DOI: 10.1186/s43897-022-00044-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 09/22/2022] [Indexed: 10/05/2023]
Abstract
Eruca vesicaria subsp. sativa is a leafy vegetable of the Brassicaceae family known for its pungency. Variation in growing conditions, leaf age, agronomic practices, and variety choice lead to inconsistent quality, especially in content of isothiocyanates (ITCs) and their precursor glucosinolates (GSLs). We present the first linkage and Quantitative Trait Loci (QTL) map for Eruca, generated using a population of 139 F4 lines. A significant environmental effect on the abundance of primary and secondary metabolites was observed, with UK-grown plants containing significantly higher concentrations of glucoraphanin, malic acid, and total sugars. Italian-grown plants were characterized by higher concentrations of glucoerucin, indolic GSLs, and low monosaccharides. 20 QTL were identified and associated with robust SNP markers. Five genes putatively associated with the synthesis of the GSL 4-methoxyglucobrassicin (4MGB) were identified as candidate regulators underlying QTL. Analysis revealed that orthologs of MYB51, IGMT1 and IGMT4 present on LG1 are associated with 4MGB concentrations in Eruca. This research illustrates the utility of the map for identifying genes associated with nutritional composition in Eruca and its value as a genetic resource to assist breeding programs for this leafy vegetable crop.
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Affiliation(s)
- Luke Bell
- School of Agriculture, Policy & Development, Crop Sciences, University of Reading, Reading, UK.
| | - Martin Chadwick
- School of Chemistry, Food & Pharmacy, Food & Nutritional Sciences, University of Reading, Reading, UK
| | - Manik Puranik
- School of Chemistry, Food & Pharmacy, Food & Nutritional Sciences, University of Reading, Reading, UK
| | | | - Lisa Methven
- School of Chemistry, Food & Pharmacy, Food & Nutritional Sciences, University of Reading, Reading, UK
| | - Carol Wagstaff
- School of Chemistry, Food & Pharmacy, Food & Nutritional Sciences, University of Reading, Reading, UK
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10
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Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115598] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products. In this review, the formation of flavour, including both taste and aroma, in fermented Brassica vegetables is summarized. The flavour-active compounds are generated in various metabolic pathways from many precursors present in raw materials used for fermentation. In Brassica vegetables, a unique group of chemicals, namely glucosinolates, is present, which significantly influence the flavour of fermented products. In this summary, we took a closer look at the flavour of two of the most commonly eaten worldwide fermented Brassica products, which are sauerkraut and kimchi. Finally, the needs and directions for future studies were addressed.
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11
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Retama sphaerocarpa, Atractylis serratuloides and Eruca sativa honeys from Algeria: Pollen dominance and volatile profiling (HS-SPME/GC–MS). Microchem J 2022. [DOI: 10.1016/j.microc.2021.107088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Teixeira AF, de Souza J, Dophine DD, de Souza Filho JD, Saúde-Guimarães DA. Chemical Analysis of Eruca sativa Ethanolic Extract and Its Effects on Hyperuricaemia. Molecules 2022; 27:1506. [PMID: 35268606 PMCID: PMC8911632 DOI: 10.3390/molecules27051506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 02/14/2022] [Accepted: 02/17/2022] [Indexed: 01/29/2023] Open
Abstract
In vivo assays and chemical analyses were performed on the ethanolic extract from leaves of Eruca sativa. UHPLC-ESI-QTOF analysis confirmed the presence of glucosinolates and flavonol glucosides. The major flavonoid of the ethanolic extract, kaempferol-3,4'-di-O-β-glucoside, was isolated, a HPLC-DAD method developed and validated to quantify its content in the extract. In vivo experiments were carried out on Wistar rats with hyperuricaemia induced by potassium oxonate and uric acid. A hypouricaemic effect was observed in hyperuricaemic Wistar rats treated with ethanolic extract at dose of 125 mg/kg and kaempferol-3,4'-di-O-β-glucoside at dose of 10 mg/kg. The main anti-hyperuricaemic mechanism observed in the extract was uricosuric. Kaempferol-3,4'-di-O-β-glucoside was identified as an important component responsible for the total activity of the ethanolic extract and was considered as a good chemical and biological marker of the ethanolic extract of E. sativa. The obtained results indicated the potential of E. sativa in the treatment of hyperuricaemia and its comorbidities.
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Affiliation(s)
- Arthur Ferrari Teixeira
- Laboratório de Plantas Medicinais (LAPLAMED), Programa de Pós-Graduação em Ciências Farmacêuticas (CiPharma), Universidade Federal de Ouro Preto, Ouro Preto 354000-000, Brazil; (A.F.T.); (D.D.D.)
| | - Jacqueline de Souza
- Laboratório de Controle de Qualidade (LCQ), Universidade Federal de Ouro Preto, Ouro Preto 354000-000, Brazil;
| | - Douglas Daniel Dophine
- Laboratório de Plantas Medicinais (LAPLAMED), Programa de Pós-Graduação em Ciências Farmacêuticas (CiPharma), Universidade Federal de Ouro Preto, Ouro Preto 354000-000, Brazil; (A.F.T.); (D.D.D.)
| | - José Dias de Souza Filho
- Laboratório Multiusuário de Caracterização de Moléculas (LMCM), Programa de Pós-Graduação em Ciências Farmacêuticas (CiPharma), Universidade Federal de Ouro Preto, Ouro Preto 354000-000, Brazil;
| | - Dênia Antunes Saúde-Guimarães
- Laboratório de Plantas Medicinais (LAPLAMED), Programa de Pós-Graduação em Ciências Farmacêuticas (CiPharma), Universidade Federal de Ouro Preto, Ouro Preto 354000-000, Brazil; (A.F.T.); (D.D.D.)
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13
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The relation between phytochemical composition and sensory traits of selected Brassica vegetables. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113028] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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14
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O'Brien R, Simon JE, Tepper BJ. How do trained panelists characterize baby leafy greens? A comparison of descriptive analysis and Napping. J Food Sci 2021; 87:396-414. [PMID: 34935130 DOI: 10.1111/1750-3841.15985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/26/2021] [Accepted: 10/28/2021] [Indexed: 11/29/2022]
Abstract
Baby leafy greens are one of the fastest growing segments of the salad green market. Baby leafy greens are generally more mild tasting than their fully-mature counterparts. Nevertheless, a diversity of plant species can be grown as baby greens, which exhibit a wide range of sensory attributes. Sensory profiles of baby leaf varieties have not been well described in the literature. This study aimed to describe the differences between several baby leafy green varieties from the plant family Brassicaceae and those which were non-Brassicaceae, and to compare two descriptive methods, traditional descriptive analysis (DA) and Napping, a rapid profiling technique. Both methods used the same trained panelists. In the first study, the panel (n = 11) developed a lexicon for and evaluated four samples grown in a controlled aeroponic environment. In the second study, 12 commercially available samples were evaluated with DA (n = 8) and Napping (n = 11). Panelists identified differences in the pungency, bitterness, and ''green'' attributes across all samples. Principal component analysis (PCA) was used to model associations between the samples and the sensory attributes. The PCA extracted three factors. PC1 ranged from pungent qualities to sweet/grassy, PC2 included green color, and PC3 included saltiness and sourness. The Napping showed similar sample separation (RV = 0.67), but included relevant textural terms (''chewy''; ''rubbery'') not used in the DA. The current lexicon can be applied to a large range of baby leafy greens. Napping showed good correspondence with DA and can be deployed with agricultural products where time and other resources may be limited. PRACTICAL APPLICATION: Sensory evaluation methods have traditionally been applied in the food industry with processed products.While traditional methods such as descriptive analysis have been used to profile products, rapid and inexpensive profiling methods should be screened for their value in describing agricultural products. The results of this study can be applied to breeding and grow-out programs to aid in optimization of the processing,storage, and quality control for the rapidly expanding baby leafy green market.
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Affiliation(s)
- Regina O'Brien
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Center for Sensory Science & Innovation, New Brunswick, New Jersey, USA
| | - James E Simon
- Center for Sensory Science & Innovation, New Brunswick, New Jersey, USA.,New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, New Brunswick, New Jersey, USA.,Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition, and Health, Rutgers University, New Brunswick, New Jersey, USA
| | - Beverly J Tepper
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Center for Sensory Science & Innovation, New Brunswick, New Jersey, USA
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15
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Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad ( Eruca sativa Mill.) Leaves. Molecules 2021; 26:molecules26247691. [PMID: 34946772 PMCID: PMC8707835 DOI: 10.3390/molecules26247691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/17/2021] [Accepted: 12/17/2021] [Indexed: 11/18/2022] Open
Abstract
Plasma activated water (PAW) has proven to be a promising alternative for the decontamination of rocket leaves. The impact of PAW on the volatile profile, phytosterols, and pigment content of rocket leaves was studied. Leaves were treated by PAW at different times (2, 5, 10, and 20 min). Compounds of the headspace were detected and quantified using GC–MS analysis. A total of 52 volatile organic compounds of different chemical classes were identified. Glucosinolate hydrolysis products are the major chemical class. PAW application induced some chemical modifications in the volatile compounds. Changes in the content of the major compounds varied with the increase or decrease in the treatment time. However, PAW-10 and -2 were grouped closely to the control. A significant decrease in the content of β-sitosterol and campesterol was observed after PAW treatment, except for PAW-10, which showed a non-significant reduction in both compounds. A significant increase in β carotene, luteolin, and chlorophyll b was observed after the shortest treatment time of PAW-2. A reduction in chlorophyll content was also observed, which is significant only at longer treatment, or PAW-20. Overall, PAW has proven to be a safe alternative for rocket decontamination.
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16
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Proietti S, Moscatello S, Riccio F, Downey P, Battistelli A. Continuous Lighting Promotes Plant Growth, Light Conversion Efficiency, and Nutritional Quality of Eruca vesicaria (L.) Cav. in Controlled Environment With Minor Effects Due to Light Quality. FRONTIERS IN PLANT SCIENCE 2021; 12:730119. [PMID: 34712255 PMCID: PMC8546256 DOI: 10.3389/fpls.2021.730119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 09/09/2021] [Indexed: 05/17/2023]
Abstract
Light-emitting diode lamps can allow for the optimization of lighting conditions in artificial growing environments, with respect to light quality, quantity, and photoperiod extension, to precisely manage resources and crop performance. Eruca vesicaria (L.) Cav. was hydroponically cultured under three light treatments to investigate the effect on yield and nutritional properties of rocket plants. A treatment of (W-12h) having a12/12 h light/dark at 600 μmol m-2 s-1 provided by LEDs W:FR:R:B = 12:2:71:15 was compared with two treatments of continuous lighting (CL), 24 h light at 300 μmol m-2 s-1 provided by cool white LEDs (W-CL), and by LED R:B = 73:27 (RB-CL). CL enhanced the growth of the rocket plants: total fresh biomass, leaf fresh weight, and shoot/root ratio increased in W-CL, and leaf dry weight, leaf dry matter %, root fresh and dry weight, and specific leaf dry weight (SLDW) increased in RB-CL. Total carbon content was higher in RB-CL, whereas total nitrogen and proteins content increased in W-12h. Both W-CL and RB-CL increased carbohydrate content in the rocket leaves, while W-CL alone increased the sugar content in the roots. Fibers, pigments, antioxidant compounds, and malic acid were increased by CL regardless of the light spectrum applied. Nitrate was significantly reduced in the rocket leaves grown both in W-CL and RB-CL. Thus, the application of CL with low light intensity can increase the yield and quality value of rocket, highlighting that careful scheduling of light spectrum, intensity, and photoperiod can improve the performance of the crop.
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Affiliation(s)
- Simona Proietti
- Consiglio Nazionale delle Ricerche, Istituto di Ricerca sugli Ecosistemi Terrestri, Porano, Italy
| | - Stefano Moscatello
- Consiglio Nazionale delle Ricerche, Istituto di Ricerca sugli Ecosistemi Terrestri, Porano, Italy
| | - Francesca Riccio
- Consiglio Nazionale delle Ricerche, Istituto di Ricerca sugli Ecosistemi Terrestri, Porano, Italy
| | - Peter Downey
- Department of Applied Science, Limerick Institute of Technology, Limerick, Ireland
| | - Alberto Battistelli
- Consiglio Nazionale delle Ricerche, Istituto di Ricerca sugli Ecosistemi Terrestri, Porano, Italy
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17
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Elmardy NA, Yousef AF, Lin K, Zhang X, Ali MM, Lamlom SF, Kalaji HM, Kowalczyk K, Xu Y. Photosynthetic performance of rocket (Eruca sativa. Mill.) grown under different regimes of light intensity, quality, and photoperiod. PLoS One 2021; 16:e0257745. [PMID: 34570827 PMCID: PMC8476030 DOI: 10.1371/journal.pone.0257745] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Accepted: 09/08/2021] [Indexed: 11/28/2022] Open
Abstract
In recent years, much effort has been devoted to understanding the response of plants to various light sources, largely due to advances in industry light-emitting diodes (LEDs). In this study, the effect of different light modes on rocket (Eruca sativa. Mill.) photosynthetic performance and other physiological traits was evaluated using an orthogonal design based on a combination between light intensity, quality, and photoperiod factors. Some morphological and biochemical parameters and photosynthetic efficiency of the plants were analyzed. Plants grew in a closed chamber where three light intensities (160, 190, and 220 μmol m-2 s-1) provided by LEDs with a combination of different ratios of red, green, and blue (R:G:B- 7:0:3, 3:0:7, and 5:2:3) and three different photoperiods (light/dark -10/14 h, 12/12 h, and 14/10 h) were used and compared with white fluorescent light (control). This experimental setup allowed us to study the effect of 9 light modes (LM) compared to white light. The analyzes performed showed that the highest levels of chlorophyll a, chlorophyll b, and carotenoids occurred under LM4, LM3, and LM1, respectively. Chlorophyll a fluorescence measurement showed that the best effective quantum yield of PSII photochemistry Y(II), non-photochemical quenching (NPQ), photochemical quenching coefficient (qP), and electron transport ratio (ETR) were obtained under LM2. The data showed that the application of R7:G0:B3 light mode with a shorter photoperiod than 14/10 h (light/dark), regardless of the light intensity used, resulted in a significant increase in growth as well as higher photosynthetic capacity of rocket plants. Since, a clear correlation between the studied traits under the applied light modes was not found, more features should be studied in future experiments.
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Affiliation(s)
- Naif Ali Elmardy
- College of Horticulture, Fujian Agricultural and Forestry University, Fuzhou, China
| | - Ahmed F. Yousef
- College of Horticulture, Fujian Agricultural and Forestry University, Fuzhou, China
- Department of Horticulture, College of Agriculture, University of Al-Azhar (Branch Assiut), Assiut, Egypt
| | - Kui Lin
- College of Horticulture, Fujian Agricultural and Forestry University, Fuzhou, China
| | - Xiwen Zhang
- Institute of Machine Learning and Intelligent Science, Fujian University of Technology, Fuzhou, China
| | - Muhammad Moaaz Ali
- College of Horticulture, Fujian Agricultural and Forestry University, Fuzhou, China
| | - Sobhi F. Lamlom
- Plant Production Department, Faculty of Agriculture Saba Basha, Alexandria University, Alexandria, Egypt
| | - Hazem M. Kalaji
- Department of Plant Physiology, Institute of Biology, Warsaw University of Life Sciences SGGW, Warsaw, Poland
- Institute of Technology and Life Sciences, National Research Institute, Falenty, Raszyn, Poland
| | - Katarzyna Kowalczyk
- Department of Vegetable and Medicinal Plants, Institute of Horticultural Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Yong Xu
- Institute of Machine Learning and Intelligent Science, Fujian University of Technology, Fuzhou, China
- College of Mechanical and Electronic Engineering, Fujian Agriculture and Forestry University, Fuzhou, China
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18
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Akomea-Frempong S, Skonberg DI, Camire ME, Perry JJ. Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp ( Saccharina latissima). Foods 2021; 10:foods10102258. [PMID: 34681308 PMCID: PMC8535061 DOI: 10.3390/foods10102258] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/17/2021] [Accepted: 09/19/2021] [Indexed: 11/16/2022] Open
Abstract
Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad. In a second study, effects of blanching, freezing, and fermentation on kelp quality were assessed and processed kelp was used to produce sauerkraut. Blanching significantly decreased (p ≤ 0.05) the instrumental kelp a* value and firmness. The a* value negatively correlated with overall liking of salads. To prepare sauerkraut, raw, raw/frozen (-20 °C), blanched (100 °C, 1 min), or blanched/frozen kelp were mixed with cabbage, salted, inoculated with starter cultures and fermented. Inconsistent trends in L* values, firmness, and fungi enumeration were observed after fermentation. Consumers evaluated kelp salad (n = 100) and sauerkraut (n = 80) for acceptability. Blanched kelp salad had higher hedonic scores than raw kelp salad. A 100% cabbage sauerkraut control and blanched kelp/cabbage blends were compared; kelp blends were similar to control for appearance, color, and texture but were lower for overall acceptability. Results suggest improved quality and enhanced consumer acceptability of seaweed products with use of minimal processing.
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19
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Patel M, Lee R, Merchant EV, Juliani HR, Simon JE, Tepper BJ. Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition. J Food Sci 2021; 86:3228-3239. [PMID: 34160060 DOI: 10.1111/1750-3841.15797] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 04/27/2021] [Accepted: 05/11/2021] [Indexed: 11/27/2022]
Abstract
Few studies have linked sensory descriptions of the aroma profiles of fresh, sweet basil varieties with their volatile chemistry. Using a recently developed lexicon for fresh basil, a descriptive panel characterized the aroma profiles of seven basil varieties. Chemical analysis of fresh basil leaves was performed using GC-MS headspace analysis. Analysis of variance probed for differences in the sensory attributes among varieties and principal component analysis (PCA) related the sensory profiles to volatile chemical composition. Three commercial specialty basils, "Queenette Thai" (QT), "Sweet-Dani" (SD) lemon basil, and MC-9 (cinnamon basil) had strong anise, lemon, and cinnamon-like aromas, respectively. These basils were distinguished from breeding lines of traditional Italian sweet basils where SB-22, CB-1, and CB-39 exhibited strong anise-like aroma and SB-17 had strong "general spice" aromas, characteristic of a warm spice blend. The PCA accounted for 58.7% of the variation in the data and characterized the samples in two dimensions: general spice-citrus and cinnamon-like-anise. There was a strong correspondence between the sensory attributes and volatile chemical composition. SD associated with lemon aroma and citral content; QT, CB-1, and CB-39 associated with anise aroma and methyl chavicol; and MC-9 associated with the cinnamon-like aroma, methyl cinnamate. SB-17 and SB-22 associated with general spice aroma and were in close proximity to the spice-like volatiles, 1,8 cineole, and eugenol, associated with clove aroma. We constructed precise sensory/chemical profiles for fresh basil aroma that can be used to guide breeding programs for variety improvement to meet consumer expectations or market demand. PRACTICAL APPLICATION: Sweet basil aroma is due to a complex array of several aromatic volatile compounds. The presence, concentration, and the particular ratios in which these aroma compounds accumulate significantly impact the sensory attributes. Understanding aroma profiles for fresh basil have practical applications in product development, procurement, food preparation, ethnic cuisine, and processing. Plant genetics and breeding of aroma profiles can be used and incorporated in plant improvement programs.
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Affiliation(s)
- Meera Patel
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Rachel Lee
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Emily V Merchant
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, USA.,Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition, and Health, Rutgers University, 61 Dudley Road, New Brunswick, New Jersey, USA
| | - H Rodolfo Juliani
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, USA
| | - Jame E Simon
- Center for Sensory Science & Innovation, School of Environmental and Biological Sciences, New Brunswick, New Jersey, USA.,New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, USA.,Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition, and Health, Rutgers University, 61 Dudley Road, New Brunswick, New Jersey, USA
| | - Beverly J Tepper
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Center for Sensory Science & Innovation, School of Environmental and Biological Sciences, New Brunswick, New Jersey, USA
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20
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Bell L, Lignou S, Wagstaff C. High Glucosinolate Content in Rocket Leaves ( Diplotaxis tenuifolia and Eruca sativa) after Multiple Harvests Is Associated with Increased Bitterness, Pungency, and Reduced Consumer Liking. Foods 2020; 9:foods9121799. [PMID: 33287337 PMCID: PMC7761679 DOI: 10.3390/foods9121799] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/29/2020] [Accepted: 12/01/2020] [Indexed: 01/09/2023] Open
Abstract
Rocket (Diplotaxis tenuifolia and Eruca sativa) leaves delivered to the UK market are variable in appearance, taste, and flavour over the growing season. This study presents sensory and consumer analyses of rocket produce delivered to the UK over the course of one year, and evaluated the contribution of environmental and cultivation factors upon quality traits and phytochemicals called glucosinolates (GSLs). GSL abundance was positively correlated with higher average growth temperatures during the crop cycle, and perceptions of pepperiness, bitterness, and hotness. This in turn was associated with reduced liking, and corresponded to low consumer acceptance. Conversely, leaves with greater sugar content were perceived as more sweet, and had a higher correlation with consumer acceptance of the test panel. First cut leaves of rocket were favoured more by consumers, with multiple leaf cuts associated with low acceptance and higher glucosinolate concentrations. Our data suggest that the practice of harvesting rocket crops multiple times reduces consumer acceptability due to increases in GSLs, and the associated bitter, hot, and peppery perceptions some of their hydrolysis products produce. This may have significant implications for cultivation practices during seasonal transitions, where leaves typically receive multiple harvests and longer growth cycles.
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Affiliation(s)
- Luke Bell
- School of Agriculture, Policy & Development, University of Reading, Whiteknights, P.O. Box 237, Reading, Berkshire RG6 6AR, UK
- Correspondence:
| | - Stella Lignou
- School of Chemistry Food & Pharmacy, University of Reading, Whiteknights, P.O. Box 226, Reading, Berkshire RG6 6AP, UK; (S.L.); (C.W.)
| | - Carol Wagstaff
- School of Chemistry Food & Pharmacy, University of Reading, Whiteknights, P.O. Box 226, Reading, Berkshire RG6 6AP, UK; (S.L.); (C.W.)
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21
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Nor NDM, Lignou S, Bell L, Houston-Price C, Harvey K, Methven L. The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip ( Brassica Rapa subsp. Rapa L.). Foods 2020; 9:foods9111719. [PMID: 33238411 PMCID: PMC7700530 DOI: 10.3390/foods9111719] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/12/2020] [Accepted: 11/19/2020] [Indexed: 01/16/2023] Open
Abstract
Glucosinolates (GSLs) are phytochemical compounds that can be found in Brassica vegetables. Seven separate batches of steamed-pureed turnip were assessed for GSL content using liquid chromatography mass spectrometry (LC-MS) and for sensory attributes by sensory profiling (carried out by a trained sensory panel). Twelve individual GSLs, which included 7 aliphatic, 4 indole and 1 arylaliphatic GSL, were identified across all batches. There were significant differences in individual GSL content between batches, with gluconasturtiin as the most abundant GSL. The total GSL content ranged from 16.07 to 44.74 μmol g-1 dry weight (DW). Sensory profiling concluded there were positive correlations between GSLs and bitter taste and negative correlations between GSLs (except glucobrassicanapin) and sweet taste. The batches, which had been purchased across different seasons, all led to cooked turnip that contained substantial levels of GSLs which were subsequently all rated as bitter.
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Affiliation(s)
- Nurfarhana Diana Mohd Nor
- Department of Early Childhood Education, Faculty of Human Development, Sultan Idris Education University, Tanjong Malim 35900, Perak, Malaysia;
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
| | - Stella Lignou
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
| | - Luke Bell
- School of Agriculture, Policy & Development, University of Reading, Whiteknights, Reading RG6 6EU, UK;
| | - Carmel Houston-Price
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Kate Harvey
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Lisa Methven
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
- Correspondence: ; Tel.: +44-0118-378-8714
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22
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Tian Y, Deng F. Phytochemistry and biological activity of mustard (Brassica juncea): a review. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1833988] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Yan Tian
- College of Food Science and Technology, Hunan Agriculture University, Changsha, China
| | - Fangming Deng
- College of Food Science and Technology, Hunan Agriculture University, Changsha, China
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23
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Bell L, Chadwick M, Puranik M, Tudor R, Methven L, Kennedy S, Wagstaff C. The Eruca sativa Genome and Transcriptome: A Targeted Analysis of Sulfur Metabolism and Glucosinolate Biosynthesis Pre and Postharvest. FRONTIERS IN PLANT SCIENCE 2020; 11:525102. [PMID: 33193472 PMCID: PMC7652772 DOI: 10.3389/fpls.2020.525102] [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: 01/07/2020] [Accepted: 09/30/2020] [Indexed: 06/11/2023]
Abstract
Rocket (Eruca sativa) is a source of health-related metabolites called glucosinolates (GSLs) and isothiocyanates (ITCs) but little is known of the genetic and transcriptomic mechanisms responsible for regulating pre and postharvest accumulations. We present the first de novo reference genome assembly and annotation, with ontogenic and postharvest transcriptome data relating to sulfur assimilation, transport, and utilization. Diverse gene expression patterns related to sulfur metabolism, GSL biosynthesis, and glutathione biosynthesis are present between inbred lines of rocket. A clear pattern of differential expression determines GSL abundance and the formation of hydrolysis products. One breeding line sustained GSL accumulation and hydrolysis product formation throughout storage. Multiple copies of MYB28, SLIM1, SDI1, and ESM1 have increased and differential expression postharvest, and are associated with GSLs and hydrolysis product formation. Two glucosinolate transporter gene (GTR2) copies were found to be associated with increased GSL accumulations in leaves. Monosaccharides (which are essential for primary metabolism and GSL biosynthesis, and contribute to the taste of rocket) were also quantified in leaves, with glucose concentrations significantly correlated with the expression of numerous GSL-related genes. Significant negative correlations were observed between the expression of glutathione synthetase (GSH) genes and those involved in GSL metabolism. Breeding line "B" showed increased GSH gene expression and low GSL content compared to two other lines where the opposite was observed. Co-expression analysis revealed senescence (SEN1) and oxidative stress-related (OXS3) genes have higher expression in line B, suggesting that postharvest deterioration is associated with low GSL concentrations.
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Affiliation(s)
- Luke Bell
- School of Agriculture, Policy and Development, University of Reading, Reading, United Kingdom
| | - Martin Chadwick
- School of Chemistry Food and Pharmacy, University of Reading, Reading, United Kingdom
| | - Manik Puranik
- School of Chemistry Food and Pharmacy, University of Reading, Reading, United Kingdom
| | | | - Lisa Methven
- School of Chemistry Food and Pharmacy, University of Reading, Reading, United Kingdom
| | | | - Carol Wagstaff
- School of Chemistry Food and Pharmacy, University of Reading, Reading, United Kingdom
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Clemente-Villalba J, Ariza D, García-Garví JM, Sánchez-Bravo P, Noguera-Artiaga L, Issa-Issa H, Hernández F, Carbonell-Barrachina ÁA. Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03501-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Hoppu U, Puputti S, Sandell M. Factors related to sensory properties and consumer acceptance of vegetables. Crit Rev Food Sci Nutr 2020; 61:1751-1761. [PMID: 32441536 DOI: 10.1080/10408398.2020.1767034] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Many consumers perceive the bitter taste or other sensory characteristic of vegetables as unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable consumption. Food experience is multisensory, with complex interactions between the senses and individual differences in sensory perception. This review focuses on the factors affecting sensory properties of vegetables and sensory perception of vegetables among adults. Topical examples of sensory quality and evaluation of vegetable samples are presented. Cultivar and growing conditions are related to the internal sensory quality of vegetables. The effects of different processing methods, such as freezing and cooking, on the sensory properties of vegetables are also reviewed. Flavor modification of vegetables with seasonings may be used to improve palatability and incorporating vegetables to meals may increase the intake of vegetables. Recently, external factors (e.g. visual and odor stimuli) have been tested in multisensory research in the context of vegetable perception and choice. These options to achieve better sensory quality, more palatable meals and pleasant eating context may be used to promote vegetable intake among adults.
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Affiliation(s)
- Ulla Hoppu
- Functional Foods Forum, University of Turku, Turku, Finland
| | - Sari Puputti
- Functional Foods Forum, University of Turku, Turku, Finland
| | - Mari Sandell
- Functional Foods Forum, University of Turku, Turku, Finland.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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Jasper J, Wagstaff C, Bell L. Growth temperature influences postharvest glucosinolate concentrations and hydrolysis product formation in first and second cuts of rocket salad. POSTHARVEST BIOLOGY AND TECHNOLOGY 2020; 163:111157. [PMID: 32362723 PMCID: PMC7104888 DOI: 10.1016/j.postharvbio.2020.111157] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 02/12/2020] [Accepted: 02/14/2020] [Indexed: 06/11/2023]
Abstract
Rocket salad species (Diplotaxis tenuifolia and Eruca sativa; also known as E. vesicaria) are known for their high concentrations of health-related isothiocyanates, which are derived from secondary metabolites called glucosinolates. Increases in temperature due to climate change and extreme weather event frequencies over the coming decades are likely to influence not only the growth of leafy vegetables, but also their nutritional density. It is therefore essential to determine the impacts of these in order to mitigate crop losses and nutritional decline in future. Our data show there is a strong influence of pre-harvest growth temperatures on glucosinolate biosynthesis and formation of glucosinolate hydrolysis products postharvest, and that this is genotype dependent. High growth temperature (40 °C) severely retarded germination, growth, regrowth, and survival of rocket plants. Highest glucosinolate concentrations were observed in first and second cuts at 40 °C, but did not correspond to highest isothiocyanate concentrations (observed at 30 °C, second cut). Hydrolysis product formation is proportionately not as great as glucosinolate increases at 40 °C, possibly due to inhibition of enzyme function(s) at higher temperatures. These data indicate that high growth temperatures increase glucosinolate accumulation, but growth and productivity is significantly reduced. Much greater emphasis is needed for breeding cultivars tolerant to high growth temperatures in order to maximise nutritional benefits imparted by temperature stress.
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Affiliation(s)
- Jake Jasper
- School of Chemistry Food & Pharmacy, PO Box 226, University of Reading, Whiteknights, Reading, Berkshire, RG6 6AP, UK
| | - Carol Wagstaff
- School of Chemistry Food & Pharmacy, PO Box 226, University of Reading, Whiteknights, Reading, Berkshire, RG6 6AP, UK
| | - Luke Bell
- School of Agriculture, Policy & Development, PO Box 237, University of Reading, Whiteknights, Reading, Berkshire, RG6 6AR, UK
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Guijarro-Real C, Prohens J, Rodríguez-Burruezo A, Fita A. Consumers acceptance and volatile profile of wall rocket (Diplotaxis erucoides). Food Res Int 2020; 132:109008. [PMID: 32331664 DOI: 10.1016/j.foodres.2020.109008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 10/25/2022]
Abstract
Wall rocket (Diplotaxis erucoides) is a wild edible herb traditionally consumed in the Mediterranean regions with a characteristic, pungent flavour. However, little is known about its acceptance as a potential new crop. In the present study, an hedonic test with 98 volunteers was performed in order to evaluate the potential of wall rocket as a new crop. Three products were tested corresponding to microgreens, seedlings and baby-leaves. The volatile constituents were also studied due to their probable influence on acceptance, and compared to Dijon's mustard and wasabi. The degree of acceptance was mainly related to taste and pungency. Microgreens were well accepted, whereas seedlings and baby-leaves were mainly appreciated by individuals that enjoy pungent tastes. The purchase intent was also highly related to the acceptance of taste and pungency. The volatiles profile revealed that wall rocket was rich in allyl isothiocyanate, like mustard and wasabi. This compound may be greatly responsible of the relationship between the acceptance of mustard, wasabi and wall rocket. Microgreens displayed the highest levels of isothiocyanates, although the quantity of product tested by panellists did not probably allow the appreciation of such compounds. In baby-leaves, a significant decrease in isothiocyanates GC area and relative abundances was observed. These results suggest that wall rocket microgreens would be accepted by a significant proportion of the general public since pungency is lowly perceived in the product, despite its high levels of isothiocyanates. By contrast, baby-leaves may become a crop for a cohort of consumers that enjoy pungent flavours.
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Affiliation(s)
- Carla Guijarro-Real
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Jaime Prohens
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Adrián Rodríguez-Burruezo
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Ana Fita
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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Sensory Evaluation: A Strategic Tool for Introducing New and Improved Agricultural Products. J Food Sci 2019; 84:3318. [PMID: 31834970 DOI: 10.1111/1750-3841.14990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Life after Harvest: Circadian Regulation in Photosynthetic Pigments of Rocket Leaves during Supermarket Storage Affects the Nutritional Quality. Nutrients 2019; 11:nu11071519. [PMID: 31277441 PMCID: PMC6682859 DOI: 10.3390/nu11071519] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 06/28/2019] [Accepted: 07/01/2019] [Indexed: 12/21/2022] Open
Abstract
Vegetables, once harvested and stored on supermarket shelves, continue to perform biochemical adjustments due to their modular nature and their ability to retain physiological autonomy. They can live after being harvested. In particular, the content of some essential nutraceuticals, such as carotenoids, can be altered in response to environmental or internal stimuli. Therefore, in the present study, we wondered whether endogenous rhythms continue to operate in commercial vegetables and if so, whether vegetable nutritional quality could be altered by such cycles. Our experimental model consisted of rocket leaves entrained under light/darkness cycles of 12/12 h over 3 days, and then we examined free-run oscillations for 2 days under continuous light or continuous darkness, which led to chlorophyll and carotenoid oscillations in both constant conditions. Given the importance of preserving food quality, the existence of such internal rhythms during continuous conditions may open new research perspective in nutrition science. However, while chromatographic techniques employed to determine pigment composition are accurate, they are also time-consuming and expensive. Here we propose for the first time an alternative method to estimate pigment content and the nutritional quality by the use of non-destructive and in situ optical techniques. These results are promising for nutritional quality assessments.
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Groenbaek M, Kidmose U, Tybirk E, Kristensen HL. Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White- and Yellow-Flowering Cultivars with Repeated Harvesting in Two Seasons. J Food Sci 2019; 84:1888-1899. [PMID: 31237979 PMCID: PMC6773201 DOI: 10.1111/1750-3841.14680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/29/2019] [Accepted: 05/15/2019] [Indexed: 11/29/2022]
Abstract
The chemical and sensory quality of field-grown vegetables may be influenced by cultivar choice and agronomic factors but knowledge is lacking on the new rapeseed vegetables. White- and yellow-flowering rapeseed cultivars were tested in two seasonally different field studies in Denmark at three different growing stages by early sowing the first year and late sowing the second year. Content of glucosinolates (GLSs) was analyzed, and the sensory quality of baby leaf samples was evaluated. The GLS content differed among cultivars across years in all growing stages, with biennial cultivars having the highest GLS content. In the second year, a higher content of all identified GLSs was found at two growing stages except for neoglucobrassicin and gluconasturtiin, compared to the first year. On the contrary, higher contents of all identified GLSs were found at a third stage in the first year except for progoitrin and 4-methoxy glucobrassicin. Sensory evaluation of bitterness revealed differences among cultivars, higher intensities of bitterness in biennial cultivars, and a relationship between bitterness and content of bitter-tasting and total GLSs. The effect of repeated harvesting on GLS content differed between the years and no general pattern was seen, except that the composition of individual GLSs was comparable for the biennial cultivars. We conclude that growing season and life cycle had a stronger influence on GLS content than stage at harvest. The link between bitter-tasting GLSs and bitterness revealed that life cycle and seasonal effects affected the sensory profile of baby leaf rapeseed thereby making a healthier product due to high content of health-beneficial GLSs.
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Affiliation(s)
- Marie Groenbaek
- Dept. of Food Science, Faculty of Science and Technology, Aarhus Univ., Kirstinebjergvej 10, Aarslev, DK-5792, Denmark
| | - Ulla Kidmose
- Dept. of Food Science, Faculty of Science and Technology, Aarhus Univ., Kirstinebjergvej 10, Aarslev, DK-5792, Denmark
| | - Erik Tybirk
- Knold & Top ApS, Fyrrevaenget 1, Odder, DK-8300, Denmark
| | - Hanne Lakkenborg Kristensen
- Dept. of Food Science, Faculty of Science and Technology, Aarhus Univ., Kirstinebjergvej 10, Aarslev, DK-5792, Denmark
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Akyuz S, Chousein (Ntemir) OM, Sacan O, Yanardag R, Kalaycı S, Yarat A, Sahin F. Antibacterial and photodynamic effects of some plant extracts for cavity disinfection. Photodiagnosis Photodyn Ther 2019; 26:48-52. [DOI: 10.1016/j.pdpdt.2019.02.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/31/2019] [Accepted: 02/25/2019] [Indexed: 12/26/2022]
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Rocket science: A review of phytochemical & health-related research in Eruca & Diplotaxis species. Food Chem X 2019; 1:100002. [PMID: 31423483 PMCID: PMC6690419 DOI: 10.1016/j.fochx.2018.100002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 12/14/2018] [Accepted: 12/14/2018] [Indexed: 11/23/2022] Open
Abstract
Recent phytochemical research in rocket species is critically reviewed. Glucosinolates and hydrolysis products change over growth and shelf life. Experiments should better consider and account for commercial practices. Research should be focused on providing benefits to the end consumer.
Rocket species (Eruca spp. and Diplotaxis spp.) are becoming increasingly important leafy salad crops across the world. Numerous scientific research papers have been published in recent years surrounding the potential health benefits associated with phytochemicals contained in leaves, such as flavonoids and isothiocyanates. Other research of note has also been conducted into the unique taste and flavour properties of leaves, which can be hot, peppery, bitter, and sweet depending upon the genotype and phytochemical composition. While research into these aspects is increasing, some studies lack cohesion and in-depth knowledge of commercial breeding and cultivation practices that makes interpretation and application of results difficult. This review draws together all significant research findings in these crops over the last five years, and highlights areas that require further exploration and/or resolution. We also advise on experimental considerations for these species to allow for more meaningful utilisation of findings in the commercial sector.
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Lima AMS, dos Santos LO, David JM, Ferreira SLC. Mineral content in mustard leaves according to the cooking method. Food Chem 2019; 273:172-177. [DOI: 10.1016/j.foodchem.2017.12.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/02/2017] [Accepted: 12/12/2017] [Indexed: 12/13/2022]
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Lukić I, Horvat I, Godena S, Krapac M, Lukić M, Vrhovsek U, Brkić Bubola K. Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study. Food Res Int 2018; 112:78-89. [DOI: 10.1016/j.foodres.2018.06.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 06/01/2018] [Accepted: 06/08/2018] [Indexed: 11/16/2022]
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Wild and domesticated Moringa oleifera differ in taste, glucosinolate composition, and antioxidant potential, but not myrosinase activity or protein content. Sci Rep 2018; 8:7995. [PMID: 29789671 PMCID: PMC5964143 DOI: 10.1038/s41598-018-26059-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Accepted: 05/03/2018] [Indexed: 11/09/2022] Open
Abstract
Taste drives consumption of foods. The tropical tree Moringa oleifera is grown worldwide as a protein-rich leafy vegetable and for the medicinal value of its phytochemicals, in particular its glucosinolates, which can lead to a pronounced harsh taste. All studies to date have examined only cultivated, domestic variants, meaning that potentially useful variation in wild type plants has been overlooked. We examine whether domesticated and wild type M. oleifera differ in myrosinase or glucosinolate levels, and whether these different levels impact taste in ways that could affect consumption. We assessed taste and measured levels of protein, glucosinolate, myrosinase content, and direct antioxidant activity of the leaves of 36 M. oleifera accessions grown in a common garden. Taste tests readily highlighted differences between wild type and domesticated M. oleifera. There were differences in direct antioxidant potential, but not in myrosinase activity or protein quantity. However, these two populations were readily separated based solely upon their proportions of the two predominant glucosinolates (glucomoringin and glucosoonjnain). This study demonstrates substantial variation in glucosinolate composition within M. oleifera. The domestication of M. oleifera appears to have involved increases in levels of glucomoringin and substantial reduction of glucosoonjnain, with marked changes in taste.
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Bell L, Oloyede OO, Lignou S, Wagstaff C, Methven L. Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds. Mol Nutr Food Res 2018; 62:e1700990. [PMID: 29578640 DOI: 10.1002/mnfr.201700990] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 02/05/2018] [Indexed: 11/07/2022]
Abstract
Brassicaceae plants are renowned for their taste, aroma and trigeminal characteristics; predominantly bitter taste, sulfurous aroma, and pungency. Compounds responsible for these sensations include the glucosinolates (GSLs) and their hydrolysis products, particularly isothiocyanates (ITCs), but also sulfur-containing volatile compounds. This article reviews the relative importance of taste and flavor perceptions resulting from such compounds; collating evidence from papers where findings are based on sensory analytical correlations, and those that have extracted specific compounds prior to sensory evaluation. Where specific GSLs impart bitterness and many ITCs impart pungency, this is clearly not true for all GSLs and ITCs. Designing crop improvement strategies for sensory traits based on total GSL content would be flawed, as it does not consider the relative differences in sensory characteristics of different GSLs and ITCs, nor the contribution from other GSL hydrolysis products. In addition, some Brassicaceae plants are consumed raw, whilst others are cooked; this affects not only the hydrolysis of GSLs, but also the generation and release of sulfides. Therefore, in breeding new plant varieties, it is prudent to consider the individual GSLs, the typical cooking conditions the plant is subjected to, enzyme stability, and resultant composition of both GSL hydrolysis products (including ITCs) and sulfides.
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Affiliation(s)
- Luke Bell
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
| | - Omobolanle O Oloyede
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
| | - Carol Wagstaff
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
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Fatima A, Zafar M, Ahmad M, Yaseen G, Sultana S, Gulfraz M, Khan AM. Scanning electron microscopy as a tool for authentication of oil yielding seed. Microsc Res Tech 2018. [DOI: 10.1002/jemt.23017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Anam Fatima
- Department of Plant Sciences; Quaid-i-Azam University; Islamabad Pakistan
| | - Muhammad Zafar
- Department of Plant Sciences; Quaid-i-Azam University; Islamabad Pakistan
| | - Mushtaq Ahmad
- Department of Plant Sciences; Quaid-i-Azam University; Islamabad Pakistan
| | - Ghulam Yaseen
- Department of Plant Sciences; Quaid-i-Azam University; Islamabad Pakistan
| | - Shazia Sultana
- Department of Plant Sciences; Quaid-i-Azam University; Islamabad Pakistan
| | | | - Amir Muhammad Khan
- Department of Botany; Mianwali Sub-Campus, University of Sargodha; Pakistan
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Bell L, Wagstaff C. Enhancement Of Glucosinolate and Isothiocyanate Profiles in Brassicaceae Crops: Addressing Challenges in Breeding for Cultivation, Storage, and Consumer-Related Traits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9379-9403. [PMID: 28968493 DOI: 10.1021/acs.jafc.7b03628] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Glucosinolates (GSLs) and isothiocyanates (ITCs) produced by Brassicaceae plants are popular targets for analysis due to the health benefits associated with them. Breeders aim to increase the concentrations in commercial varieties; however, there are few examples of this. The most well-known is Beneforté broccoli, which has increased glucoraphanin/sulforaphane concentrations compared to those of conventional varieties. It was developed through traditional breeding methods with considerations for processing, consumption, and health made throughout this process. Many studies presented in the literature do not take a holistic approach, and key points about breeding, cultivation methods, postharvest storage, sensory attributes, and consumer preferences are not properly taken into account. In this review, we draw together data for multiple species and address how such factors can influence GSL profiles. We encourage researchers and institutions to engage with industry and consumers to produce research that can be utilized in the improvement of Brassicaceae crops.
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Affiliation(s)
- Luke Bell
- Department of Food & Nutritional Sciences, University of Reading , Whiteknights, Reading, Berkshire RG6 6AP, United Kingdom
| | - Carol Wagstaff
- Department of Food & Nutritional Sciences, University of Reading , Whiteknights, Reading, Berkshire RG6 6AP, United Kingdom
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Raffo A, Masci M, Moneta E, Nicoli S, Sánchez Del Pulgar J, Paoletti F. Characterization of volatiles and identification of odor-active compounds of rocket leaves. Food Chem 2017; 240:1161-1170. [PMID: 28946238 DOI: 10.1016/j.foodchem.2017.08.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 07/19/2017] [Accepted: 08/02/2017] [Indexed: 12/11/2022]
Abstract
The volatile profile of crushed rocket leaves (Eruca sativa and Diplotaxis tenuifolia) was investigated by applying Headspace Solid-Phase MicroExtraction (HS-SPME), combined with GC-MS, to an aqueous extract obtained by homogenization of rocket leaves, and stabilized by addition of CaCl2. A detailed picture of volatile products of the lipoxygenase pathway (mainly C6-aldehydes) and of glucosinolate hydrolysis (mainly isothiocyanates), and their dynamics of formation after tissue disruption was given. Odor-active compounds of leaves were characterized by GC-Olfactometry (GC-O) and Aroma Extract Dilution Analysis (AEDA): volatile isolates obtained by HS-SPME from an aqueous extract and by Stir-Bar Sorptive Extraction (SBSE) from an ethanolic extract were analyzed. The most potent odor-active compounds fully or tentatively identified were (Z)- and (E)-3-hexenal, (Z)-1,5-octadien-3-one, responsible for green olfactory notes, along with 4-mercaptobutyl and 4-(methylthio)butyl isothiocyanate, associated with typical rocket and radish aroma. Relatively high odor potency was observed for 1-octen-3-one, (E)-2-octenal and 1-penten-3-one.
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Affiliation(s)
- Antonio Raffo
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy.
| | - Maurizio Masci
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy
| | - Elisabetta Moneta
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy
| | - Stefano Nicoli
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy
| | | | - Flavio Paoletti
- CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546-00178 Rome, Italy
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Chen W, Karangwa E, Yu J, Xia S, Feng B, Zhang X, Jia C. Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1904-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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42
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Bell L, Methven L, Wagstaff C. The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype. Food Chem 2016; 222:6-17. [PMID: 28041559 PMCID: PMC5243146 DOI: 10.1016/j.foodchem.2016.11.153] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 11/24/2016] [Accepted: 11/29/2016] [Indexed: 01/20/2023]
Abstract
TAS2R38 bitterness perception does not wholly determine liking of rocket. Hotness is the main attribute on which consumers base their liking not bitterness. Some consumers prefer mild sweet accessions low in glucosinolates and pungent VOCs. Glucoraphanin imparts no significant influence on liking or sensory perceptions. Sugar-glucosinolate/isothiocyanate ratios are important for hotness perceptions.
Seven accessions of Eruca sativa (“salad rocket”) were subjected to a randomised consumer assessment. Liking of appearance and taste attributes were analysed, as well as perceptions of bitterness, hotness, pepperiness and sweetness. Consumers were genotyped for TAS2R38 status to determine if liking is influenced by perception of bitter compounds such as glucosinolates (GSLs) and isothiocyanates (ITCs). Responses were combined with previously published data relating to phytochemical content and sensory data in Principal Component Analysis to determine compounds influencing liking/perceptions. Hotness, not bitterness, is the main attribute on which consumers base their liking of rocket. Some consumers rejected rocket based on GSL/ITC concentrations, whereas some preferred hotness. Bitter perception did not significantly influence liking of accessions, despite PAV/PAV ‘supertasters’ scoring higher for this attribute. High sugar-GSL/ITC ratios significantly reduce perceptions of hotness and bitterness for some consumers. Importantly the GSL glucoraphanin does not impart significant influence on liking or perception traits.
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Affiliation(s)
- Luke Bell
- Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK.
| | - Lisa Methven
- Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK
| | - Carol Wagstaff
- Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK; Centre for Food Security, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK
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43
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Changes in rocket salad phytochemicals within the commercial supply chain: Glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing. Food Chem 2016; 221:521-534. [PMID: 27979236 PMCID: PMC5176039 DOI: 10.1016/j.foodchem.2016.11.154] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 11/24/2016] [Accepted: 11/29/2016] [Indexed: 12/12/2022]
Abstract
Glucosinolates, isothiocyanates and amino acids increase significantly over time. Glucoraphanin is not significantly affected by harvesting and processing. Sulforaphane significantly increases after processing in E. sativa cultivars. Bacterial load of leaves is correlated with glucosinolate and amino acid abundance. Commercial processing may increase the nutritional value of E. sativa to consumers.
Five cultivars of Eruca sativa and a commercial variety of Diplotaxis tenuifolia were grown in the UK (summer) and subjected to commercial growth, harvesting and processing, with subsequent shelf life storage. Glucosinolates (GSL), isothiocyanates (ITC), amino acids (AA), free sugars, and bacterial loads were analysed throughout the supply chain to determine the effects on phytochemical compositions. Bacterial load of leaves increased significantly over time and peaked during shelf life storage. Significant correlations were observed with GSL and AA concentrations, suggesting a previously unknown relationship between plants and endemic leaf bacteria. GSLs, ITCs and AAs increased significantly after processing and during shelf life. The supply chain did not significantly affect glucoraphanin concentrations, and its ITC sulforaphane significantly increased during shelf life in E. sativa cultivars. We hypothesise that commercial processing may increase the nutritional value of the crop, and have added health benefits for the consumer.
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