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Zhou X, Obel HO, Liu S, Yang Y, Liu J, Zhuang Y. Comparative Analysis of Metabolic Variation in Eggplant Fruit of Different Varieties Reveals Metabolites Important for Quality Traits. Foods 2023; 12:4383. [PMID: 38137187 PMCID: PMC10742729 DOI: 10.3390/foods12244383] [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: 11/05/2023] [Revised: 12/02/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Eggplant is one of the most important vegetable crops worldwide and has been considered to have great antioxidant activity. However, little information is available about the primary metabolic composition of the nutritional values of eggplant. Using a widely targeted metabolome approach, the current study investigated primary metabolic variation in 13 eggplant varieties with different morphologies. A total of 503 primary metabolites (amino acids, lipids, nucleotides, organic acids, vitamin, saccharides, and alcohols) and 170 phenolic acids were detected, among which 211 metabolites were differently accumulated. Metabolic pathway analysis of the differential metabolites revealed the significant enrichment of phenylpropanoid biosynthesis, arginine biosynthesis, alpha-linolenic acid metabolism, and linoleic acid metabolism. The higher levels of amino acids and lipids were related to the umami, soft, and waxy taste of eggplant fruit. The present work substantially contributes to the knowledge of primary metabolite compositions regarding fruit-eating quality and provides useful information for the future breeding of eggplant.
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Affiliation(s)
- Xiaohui Zhou
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Hesbon Ochieng Obel
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Songyu Liu
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Yan Yang
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Jun Liu
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Yong Zhuang
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
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2
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Lin S, Xiao J. Impact of thermal processing on dietary flavonoids. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:1-34. [PMID: 38460996 DOI: 10.1016/bs.afnr.2023.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioactivity of dietary flavonoids from different food sources are summarized. Then, strategies to improve thermal stability of dietary flavonoids are discussed and the effect of some promising thermal technologies are also preliminary clarified. The promising thermal technologies may be alternative to conventional thermal processing technologies.
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Affiliation(s)
- Shiye Lin
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain.
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3
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Cattivelli A, Conte A, Tagliazucchi D. Quercetins, Chlorogenic Acids and Their Colon Metabolites Inhibit Colon Cancer Cell Proliferation at Physiologically Relevant Concentrations. Int J Mol Sci 2023; 24:12265. [PMID: 37569640 PMCID: PMC10418599 DOI: 10.3390/ijms241512265] [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: 07/07/2023] [Revised: 07/28/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Several studies have suggested that a phenolic-rich diet may be protective against colon cancer. Most phenolic compounds are not absorbed in the small intestine and reach the colon where they are metabolized by gut microbiota in simple phenolic acids. In this study, the anti-proliferative activity of quercetins, chlorogenic acids, their colon metabolites and mixtures of parent compounds/metabolites was assessed by using two colon cancer cell lines (Caco-2 and SW480) at physiologically relevant concentrations. Chlorogenic acids, quercetin and the metabolite 3-(3',4'-dihydroxyphenyl)acetic acid exerted remarkable anti-proliferative activity against Caco-2, whereas quercetin derivatives and metabolites were the most active against SW480. Tested compounds arrested the cell cycle at the S phase in both the cell lines. The mixtures of parent compounds/metabolites, which mimic the colon human metabotypes that slowly or rapidly metabolize the parent compounds, similarly inhibited cell growth. SW480 cells metabolized parent phenolic compounds more rapidly and extensively than Caco-2, whereas colon metabolites were more stable. These results suggest that dietary phenolic compounds exert an anti-proliferative effect against human colon cancer cells that can be further sustained by the colon metabolites. Therefore, gut microbiota metabolism of phenolic compounds may be of paramount importance in explaining the protective effect of phenolic-rich foods against colon cancer.
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Affiliation(s)
| | | | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy; (A.C.); (A.C.)
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4
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Shi P, Chen J, Ge W, Liu Z, Han N, Yin J. Antichilblain Components in Eggplant Based on Network Pharmacology and Biological Evaluation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37467304 DOI: 10.1021/acs.jafc.3c01108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/21/2023]
Abstract
Eggplant, the fruit of Solanum melongena L. (Solanaceae), is applied externally to relieve the symptoms of chilblains in the folk in East Asia. However, the mechanisms and biological ingredients are not clear. A network pharmacology approach was used to shed light on the mechanisms of eggplant against chilblains, which illustrated that anti-inflammation and antioxidation are mainly involved in the curative effects. Bioassay-guided assays led to the isolation of 44 ingredients (1-44), including two new natural compounds (1-2) and 42 known compounds. Thirteen compounds (3-15) were first reported from the Solanum genus. The anti-inflammatory and antioxidative effects of all isolates were evaluated, and the results showed that 11 compounds have anti-inflammatory activity and 27 have antioxidant activity. Fatty acids, flavonoids, alkaloids, phenolic acids, saponins, and lignans from eggplant have certain anti-inflammatory and antioxidant effects. These results provide a scientific basis for eggplant to treat chilblains.
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Affiliation(s)
- Peixin Shi
- Development and Utilization Key Laboratory of Northeast Plant Materials, School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Jiaxin Chen
- Development and Utilization Key Laboratory of Northeast Plant Materials, School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Weiying Ge
- Development and Utilization Key Laboratory of Northeast Plant Materials, School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Zhihui Liu
- Development and Utilization Key Laboratory of Northeast Plant Materials, School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Na Han
- Development and Utilization Key Laboratory of Northeast Plant Materials, School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Jun Yin
- Development and Utilization Key Laboratory of Northeast Plant Materials, School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110016, China
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5
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Badjona A, Bradshaw R, Millman C, Howarth M, Dubey B. Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties. Molecules 2023; 28:5431. [PMID: 37513301 PMCID: PMC10383711 DOI: 10.3390/molecules28145431] [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: 05/28/2023] [Revised: 06/23/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds' antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds' efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications.
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Affiliation(s)
- Abraham Badjona
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Robert Bradshaw
- Bimolecular Research Centre, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Caroline Millman
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Martin Howarth
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Bipro Dubey
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
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6
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Rasera GB, de Camargo AC, de Castro RJS. Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review. Compr Rev Food Sci Food Saf 2023; 22:260-286. [PMID: 36385735 DOI: 10.1111/1541-4337.13065] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 09/22/2022] [Accepted: 10/06/2022] [Indexed: 11/18/2022]
Abstract
The INFOGEST protocol creation was a watershed for phenolic bioaccessibility studies. Because of this important initiative to standardize bioaccessibility studies, data comparisons between different laboratories are now expedited. It has been eight years since the INFOGEST protocol creation, and three from the latest update. However, the current status in terms of phenolic bioaccessibility and how far different laboratories are from reaching a consensus are still unrevealed. In this sense, this narrative review considered an evaluation of different studies that applied the INFOGEST protocol to investigate the bioaccessibility of phenolic compounds. The central objective was to compile the main findings and consensus and to identify possible gaps and future opportunities. This approach intends to further facilitate the use of this protocol by professionals in the field of food science and technology and related areas, generating a reflection on the actual level of standardization of the method. Despite the differences in phenolic compounds from diverse food matrices, and their peculiar behavior, some trends could be elucidated, in terms of phenolic release, stability, and/or transformation upon in vivo digestion. In contrast, there was no general consensus regarding sample preparation, how to report results and the form to calculate bioaccessibility, making it difficult to compare different studies. There is still a long road to effectively standardize the results obtained for phenolic bioaccessibility using the INFOGEST protocol, which is also an opportunity in terms of food analysis that can impact the food industry, especially for the development of nutraceuticals and functional foods.
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Affiliation(s)
- Gabriela Boscariol Rasera
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
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7
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Cattivelli A, Di Lorenzo A, Conte A, Martini S, Tagliazucchi D. Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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8
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Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques. Foods 2022; 11:foods11213327. [PMID: 36359941 PMCID: PMC9655489 DOI: 10.3390/foods11213327] [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: 08/17/2022] [Revised: 10/17/2022] [Accepted: 10/20/2022] [Indexed: 11/17/2022] Open
Abstract
A field trial was conducted to illustrate the dissipation and residue and assess the dietary intake risk of penthiopyrad in eggplants, and the distribution was further estimated after different household processing methods. Penthiopyrad dissipated quickly in eggplants, with half-lives of 1.85−2.56 days. The final residue data indicated that following the recommended spraying method, penthiopyrad would not threaten human health. Risk quotient results (<<100%) also demonstrated that the dietary intake risk of penthiopyrad in eggplants for Chinese consumers could be negligible. Washing, peeling and thermal treatments had significant removal effects on penthiopyrad from eggplants (0 < processing factor < 0.60). The characterization of the dissipation and distribution of penthiopyrad in field and processed eggplant samples could provide a more realistic reference for risk assessment of processed products, as well as some information for humans who may be exposed to penthiopyrad.
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9
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Nissen L, Cattivelli A, Casciano F, Gianotti A, Tagliazucchi D. Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model. Food Res Int 2022; 160:111702. [DOI: 10.1016/j.foodres.2022.111702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 07/09/2022] [Accepted: 07/15/2022] [Indexed: 12/01/2022]
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10
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Hu Y, Lin Q, Zhao H, Li X, Sang S, McClements DJ, Long J, Jin Z, Wang J, Qiu C. Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Zhang Y, Liu H. Editorial: Chemical and biological changes of polyphenols caused by food thermal processing. Front Nutr 2022; 9:948894. [PMID: 35967770 PMCID: PMC9372574 DOI: 10.3389/fnut.2022.948894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Accepted: 06/10/2022] [Indexed: 11/30/2022] Open
Affiliation(s)
- Ying Zhang
- Beijing Technology and Business University, Beijing, China
| | - Huilin Liu
- Beijing Technology and Business University, Beijing, China
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12
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Ceccanti C, De Bellis L, Guidi L, Negro C, Pardossi A, Incrocci L. Effect of Blanching and Boiling on the Secondary Metabolism of Cultivated Cardoon Stalks: A Case Study of the Tuscany Region (Italy). Metabolites 2022; 12:metabo12080728. [PMID: 36005600 PMCID: PMC9414563 DOI: 10.3390/metabo12080728] [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: 07/09/2022] [Revised: 07/25/2022] [Accepted: 08/04/2022] [Indexed: 11/30/2022] Open
Abstract
Cardoon (C. cardunculus var. altilis DC) is commonly cultivated in the Mediterranean area to produce stalks that are consumed once cooked. Before cooking, stalks are usually subjected to blanching, which means they are exposed to darkness for a few weeks. The present work analyzed the effect of field blanching carried out for 40 days in different ways (burying the stalks under soil or covering them with plastic sheet) on the total phenolic content (TPC), phenolic profile, cynaropicrin content (a bitter compound), and antioxidant activity (AA) of two cardoon cultivars. The nutraceutical quality of blanched cardoons was also investigated following boiling. The phenolic profile revealed a higher number of compounds in blanched stalks than in raw ones. The cynaropicrin content decreased in both cultivars after blanching, indicating a sensitivity to dark conditions and the effectiveness of blanching method in reducing its bitterness. The data presented contribute to improving the knowledge about the effect of blanching and boiling on the quality of cardoon stalks.
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Affiliation(s)
- Costanza Ceccanti
- Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
- Interdepartmental Research Center, Nutrafood, “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
- Correspondence:
| | - Luigi De Bellis
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
| | - Lucia Guidi
- Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
- Interdepartmental Research Center, Nutrafood, “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Carmine Negro
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
| | - Alberto Pardossi
- Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
- Interdepartmental Research Center, Nutrafood, “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Luca Incrocci
- Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
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Gao Y, Xia W, Shao P, Wu W, Chen H, Fang X, Mu H, Xiao J, Gao H. Impact of thermal processing on dietary flavonoids. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Alamer KH, Galal TM. Safety assessment and sustainability of consuming eggplant (Solanum melongena L.) grown in wastewater-contaminated agricultural soils. Sci Rep 2022; 12:9768. [PMID: 35697742 PMCID: PMC9192686 DOI: 10.1038/s41598-022-13992-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Accepted: 05/31/2022] [Indexed: 11/09/2022] Open
Abstract
Vegetables cultivated on contaminated agricultural soils are being consumed by the public, and consequently cause serious health concerns due to contaminants' dietary intake. The current study examines the safety and sustainability of eating eggplant (Solanum melongena) by looking into the possibility of heavy metals translocation from polluted soils to the edible sections, as well as the health hazards that come with it. Soil and eggplant samples were taken from three contaminated and other three uncontaminated farms to estimate their chemical constituents and plant growth properties. Based on the pollution load index data, the contaminated soils were highly polluted with Fe, Cu, Pb, and Zn; and relatively polluted with Cr, Mn, Cd, Mn, Co, and V. Under contamination stress, the fresh biomass, dry biomass, and production of eggplant were significantly reduced by 41.2, 44.6, and 52.1%, respectively. Likewise, chlorophyll a and b were significantly reduced from 1.51 to 0.69 mg g−1 and 1.36 to 0.64 mg g−1, respectively. The uncontaminated plant shoots had the highest quantities of N, P, and proteins (1.98, 2.08, and 12.40%, respectively), while the roots of the same plants had the highest K content (44.70 mg kg−1). Because eggplant maintained most tested heavy elements (excluding Zn and Pb) in the root, it is a good candidate for these metals' phytostabilization. However, it had the potential to translocate Mn and Zn to its shoot and Pb, Cr, Mn, and Zn to the edible fruits indicating its possibility to be a phytoextractor and accumulator of these metals. Cd, Cu, Ni, Pb, Mn, and Co quantity in the edible sections of eggplant grown in contaminated soils exceeded the permissible level for normal plants, posing health hazards to adults and children. For safety issues and food sustainability, our investigation strongly recommends avoiding, possibly, the cultivation of eggplant in contaminated agricultural lands due to their toxic effects even in the long run.
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Affiliation(s)
- Khalid H Alamer
- Biological Sciences Department, Faculty of Science and Arts, King Abdulaziz University, Rabigh, 21911, Saudi Arabia.
| | - Tarek M Galal
- Botany and Microbiology Department, Faculty of Science, Helwan University, Cairo, 11790, Egypt.,Biology Department, College of Sciences, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia
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15
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Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds. Foods 2022; 11:foods11050689. [PMID: 35267322 PMCID: PMC8909727 DOI: 10.3390/foods11050689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 12/16/2022] Open
Abstract
The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-peptidase IV (DPP-IV) inhibitory activity of red-skinned onion (RSO) and dark purple eggplant (DPE) phenolic fractions was assessed. The applied cooking procedures had different influences on the total and individual phenolic compounds gastrointestinal bioaccessibility. DPE in vitro digested phenolic fractions displayed no inhibitory activity versus α-amylase and DPP-IV, whereas the fried DPE sample exhibited moderate inhibitory activity against α-glucosidase. This sample mainly contained hydroxycinnamic acid amides that can be responsible for the observed effect. Contrariwise, raw and cooked in vitro digested RSO phenolic fractions inhibited all three enzymes but with different effectiveness. Fried and raw RSO samples were the most active against them. Statistical analysis pointed out that quercetin mono-hexosides (mainly quercetin-4′-O-hexoside) were responsible for the inhibition of α-glucosidase, whereas quercetin di-hexosides (mainly quercetin-3-O-hexoside-4′-O-hexoside) were responsible for the DPP-IV-inhibitory activity of RSO samples. An accurate design of the cooking methods could be essential to maximize the release of individual phenolic compounds and the related bioactivities.
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16
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A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030661. [PMID: 35163926 PMCID: PMC8838846 DOI: 10.3390/molecules27030661] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/14/2022]
Abstract
The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.
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17
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Elizalde-Romero CA, Montoya-Inzunza LA, Contreras-Angulo LA, Heredia JB, Gutiérrez-Grijalva EP. Solanum Fruits: Phytochemicals, Bioaccessibility and Bioavailability, and Their Relationship With Their Health-Promoting Effects. Front Nutr 2021; 8:790582. [PMID: 34938764 PMCID: PMC8687741 DOI: 10.3389/fnut.2021.790582] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 10/31/2021] [Indexed: 01/05/2023] Open
Abstract
The Solanum genus is the largest in the Solanaceae family containing around 2,000 species. There is a great number of edibles obtained from this genus, and globally, the most common are tomato (S. lycopersicum), potato (S. tuberosum), and eggplant (S. melongena). Other fruits are common in specific regions and countries, for instance, S. nigrum, S. torvum, S. betaceum, and S. stramonifolium. Various reports have shown that flavonoids, phenolic acids, alkaloids, saponins, and other molecules can be found in these plants. These molecules are associated with various health-promoting properties against many non-communicable diseases, the main causes of death globally. Nonetheless, the transformations of the structure of antioxidants caused by cooking methods and gastrointestinal digestion impact their potential benefits and must be considered. This review provides information about antioxidant compounds, their bioaccessibility and bioavailability, and their health-promoting effects. Bioaccessibility and bioavailability studies must be considered when evaluating the bioactive properties of health-promoting molecules like those from the Solanum genus.
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Affiliation(s)
| | | | | | - J Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo, Culiacán, Mexico
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18
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Samaniego-Sánchez C, Martín-del-Campo ST, Castañeda-Saucedo MC, Blanca-Herrera RM, Quesada-Granados JJ, Ramírez-Anaya JDP. Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant. Foods 2021; 10:1790. [PMID: 34441567 PMCID: PMC8391506 DOI: 10.3390/foods10081790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 12/18/2022] Open
Abstract
Avocado virgin oil (AVO) was used during eggplant deep-frying, boil, and boil in a water-oil mixture (W/O). There were measured the contents of moisture, dry matter, fat, total (TPC) and ten individual phenols, antioxidant activity (ABTS and DPPH), and total sterols; as well as the profiles of eight fatty acids and fourteen sterols/stanols. The values of raw and processed foods were compared and studied with multivariate analysis. The antioxidant capacity of AVO lowered after deep frying but augmented in eggplant and water after all treatments. The TPC was steady in AVO and raised in fried eggplant. Thermal treatments added to the initial profiles of the AVO, eggplant and water, nine, eight, and four phenols, respectively. Percentages of the main fatty acids (oleic, palmitic and linoleic), and sterols (β-sitosterol, campesterol, and Δ5-avenasterol), remained unchanged between the raw and treated AVO; and the lipidic fractions from processed eggplant. Cooking leads to the movement of hydrophilic and lipophilic functional compounds between AVO, eggplant and water. Migration of sterols and unsaturated fatty acids from AVO to eggplant during deep frying and W/O boiling improved the functional properties of eggplant by adding the high biological value lipophilic fraction to the naturally occurring polyphenols.
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Affiliation(s)
- Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain; (C.S.-S.); (R.M.B.-H.); (J.J.Q.-G.)
| | | | - Ma. Claudia Castañeda-Saucedo
- Department of Nature Sciences, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico;
| | - Rosa María Blanca-Herrera
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain; (C.S.-S.); (R.M.B.-H.); (J.J.Q.-G.)
| | - José Javier Quesada-Granados
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain; (C.S.-S.); (R.M.B.-H.); (J.J.Q.-G.)
| | - Jessica del Pilar Ramírez-Anaya
- Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico
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19
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Sembring HSB, Chin KB. Antioxidant Activities of Eggplant ( Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages. Food Sci Anim Resour 2021; 41:715-730. [PMID: 34291218 PMCID: PMC8277174 DOI: 10.5851/kosfa.2021.e31] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/01/2021] [Accepted: 06/11/2021] [Indexed: 02/03/2023] Open
Abstract
The objective of this study was to evaluate antioxidant activities of eggplant (EP) powder with different drying methods and addition levels to pork sausages to improve product quality. Antioxidant activities of EP with different drying methods, particle sizes, and solvents of extraction were determined. Freeze dried (FD) EP extracted with 100% ethanol had higher 2,2-diphenyl-1picrylhydrazyl radical-scavenging activities (DPPH-RSA) and total phenolic content (TPC) values than other drying methods. FD500 had the highest iron chelating ability (ICA) value. Oven-dried (OD) EP at 60°C had the highest reducing power. Dried EP was added to sausages of six groups: control without EP, reference added with ascorbic acid, O1 and O2 added with 0.25% and 0.5% OD EP, respectively, and F1 and F2 added with 0.25% and 0.5% FD EP, respectively. Pork sausages added with O2 had the lowest TBARS and TPC values. These values increased during storage. Purge loss (%), lightness (L*), and redness (a*) values of F2 were lower than those of other groups, whereas sausages containing F2 had the highest yellowness (b*). pH values of sausages added with EP were increased regardless of the level of EP added. Hardness values of F2 were higher. However, there were no significant differences in other textural characteristics. Sausages added with EP had higher moisture and protein contents (%), but lower fat contents (%). These results indicate that EP powder could be used to retard lipid oxidation and inhibit microbial counts during storage time.
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Affiliation(s)
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
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20
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Yeasmen N, Bhuiyan MHR, Orsat V. Unravelling scientific research towards the green extraction of phenolic compounds from leaves: a bibliometric analysis. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15215] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Nushrat Yeasmen
- Department of Bioresource Engineering McGill University Sainte‐Anne‐de‐Bellevue Quebec H9X 3V9 Canada
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh 2202 Bangladesh
| | - Md. Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering McGill University Sainte‐Anne‐de‐Bellevue Quebec H9X 3V9 Canada
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh 2202 Bangladesh
| | - Valérie Orsat
- Department of Bioresource Engineering McGill University Sainte‐Anne‐de‐Bellevue Quebec H9X 3V9 Canada
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21
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Karimi A, Kazemi M, Samani SA, Simal-Gandara J. Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Gong L, Hu L, Feng D, Chi J, Wang B, Wang J. Effects of different household cooking methods on the biological properties of Chinese yam. Food Chem 2021; 363:130246. [PMID: 34116491 DOI: 10.1016/j.foodchem.2021.130246] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 11/19/2022]
Abstract
Yam (Dioscorea opposite Thunb) is used as a staple food and a traditional medicine in China. This study investigated the effects of different household cooking methods on the bioactive components (phenolic compounds, diosgenin and allantoin) and their bioaccessibility as well as the biological properties (antioxidant activity, hypoglycemic activity, anti-angiotensin I-converting enzyme (ACE) or anti-acetylcholinesterase (AChE)) of Chinese yam using an in vitro simulated digestion model. The results demonstrated that cooking caused significant losses of total soluble phenolic compounds (lowest loss of 20% for boiling at atmospheric pressure) and diosgenin content (lowest loss of 27.37% for microwaving) but no changes in the allantoin content. The cooking methods affected the bioaccessibility of the bioactive components differently. Normal steaming resulted in the highest amount of bioaccessible phenolic compounds (71.21%) and allantoin (79.07%), whereas high-pressure boiling in the highest content of diosgenin (75.58%). The concentration of bioactive components in the digesta fluid was correlated with the antioxidant activity and enzymatic inhibitory activities. Overall, household cooking processes allow the biological activity of yam to be retained by changing the profile of bioactive components potentially available for intestinal absorption. Thus, a household cooking method such as normal pressure steaming appeared to be most suitable for achieving the expected health benefits of yam.
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Affiliation(s)
- Lingxiao Gong
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Linlin Hu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Dannin Feng
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jingwen Chi
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bohan Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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23
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Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility. Foods 2021; 10:foods10051023. [PMID: 34066759 PMCID: PMC8151956 DOI: 10.3390/foods10051023] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/29/2021] [Accepted: 05/05/2021] [Indexed: 02/07/2023] Open
Abstract
The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.
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Schettino R, Verni M, Acin-Albiac M, Vincentini O, Krona A, Knaapila A, Cagno RD, Gobbetti M, Rizzello CG, Coda R. Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants (Basel) 2021; 10:742. [PMID: 34067199 PMCID: PMC8151577 DOI: 10.3390/antiox10050742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 04/30/2021] [Accepted: 05/04/2021] [Indexed: 12/19/2022] Open
Abstract
Brewers' spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as "high fiber" and "source of protein" according to the European Community Regulation No. 1924/2006. Compared to native BSG, the use of bioprocessed BSG led to higher protein digestibility and quality indices (essential amino acid index, biological value, protein efficiency ratio, nutritional index), as well as lower predicted glycemic index. Bioprocessing also improved the technological properties of fortified pasta. Indeed, brightfield and confocal laser scanning microscopy revealed the formation of a more homogeneous protein network, resulting from the degradation of the arabinoxylan structure of BSG, and the release of the components entrapped into the cellular compartments. The extensive cell wall disruption contributed to the release of phenols, and conferred enhanced antioxidant activity to the fortified pasta. The persistence of the activity was demonstrated after in vitro-mimicked digestion, evaluating the protective effects of the digested pasta towards induced oxidative stress in Caco-2 cells cultures. The fortified pasta showed a peculiar sensory profile, markedly improved by the pre-treatment, thus confirming the great potential of bioprocessed BSG as health-promoting food ingredient.
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Affiliation(s)
- Rosa Schettino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (R.S.); (M.V.)
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (R.S.); (M.V.)
| | - Marta Acin-Albiac
- Faculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, Italy; (M.A.-A.); (R.D.C.); (M.G.)
| | - Olimpia Vincentini
- Unit of Human Nutrition and Health, Department of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità, 00161 Rome, Italy;
| | - Annika Krona
- RISE Research Institutes of Sweden, Agriculture and Food, Box 5401, 402 29 Gothenburg, Sweden;
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (A.K.); (R.C.)
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, Italy; (M.A.-A.); (R.D.C.); (M.G.)
| | - Marco Gobbetti
- Faculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, Italy; (M.A.-A.); (R.D.C.); (M.G.)
| | | | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (A.K.); (R.C.)
- Department of Food and Nutrition, Helsinki Institute of Sustainability, University of Helsinki, 00014 Helsinki, Finland
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25
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Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant. Foods 2021; 10:foods10010081. [PMID: 33406591 PMCID: PMC7823263 DOI: 10.3390/foods10010081] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 11/16/2022] Open
Abstract
Eggplants are rich in acetylcholine (ACh), which can improve high blood pressure and negative psychological states. However, information on ACh content in individual parts of eggplant and the changes in ACh content during eggplant development is limited. Therefore, we investigated the ACh content in various parts of eggplant, namely, the leaf, root, bud, calyx, ovary, fruit, exocarp, mesocarp, partition, placenta, core, fruit base, fruit center, and fruit top in 26 eggplant varieties. Furthermore, the effect of heat treatment on ACh content was investigated. The ACh content significantly differed among the eggplant varieties. The difference between the varieties with the highest and lowest ACh content was 100-fold (Tosataka: 11 ± 0.61 mg/100 g fresh weight (FW) and Ryoma: 0.11 ± 0.046 mg/100 g FW, respectively). Eggplant fruit presented the highest ACh content (4.8 mg/100 g FW); it was three times higher than that in other parts combined (1.6 mg/100 g FW). The root contained the lowest ACh content among all parts. The ACh content increased with growth after flowering. The ACh content in the fruit 1.5 months after flowering was 400 times that in the ovary. ACh was uniformly distributed in eggplant flesh. Heat treatment did not cause ACh loss in eggplant. Thus, eggplant is an excellent raw material for functional foods.
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