Vegetables antioxidant losses during industrial processing and refrigerated storage

Identifying the relation between food groups and biological ageing: a data-driven approach

BACKGROUND

Heterogeneity in ageing rates drives the need for research into lifestyle secrets of successful agers. Biological age, predicted by epigenetic clocks, has been shown to be a more reliable measure of ageing than chronological age. Dietary habits are known to affect the ageing process. However, much remains to be learnt about specific dietary habits that may directly affect the biological process of ageing.

OBJECTIVE

To identify food groups that are directly related to biological ageing, using Copula Graphical Models.

METHODS

We performed a preregistered analysis of 3,990 postmenopausal women from the Women's Health Initiative, based in North America. Biological age acceleration was calculated by the epigenetic clock PhenoAge using whole-blood DNA methylation. Copula Graphical Modelling, a powerful data-driven exploratory tool, was used to examine relations between food groups and biological ageing whilst adjusting for an extensive amount of confounders. Two food group-age acceleration networks were established: one based on the MyPyramid food grouping system and another based on item-level food group data.

RESULTS

Intake of eggs, organ meat, sausages, cheese, legumes, starchy vegetables, added sugar and lunch meat was associated with biological age acceleration, whereas intake of peaches/nectarines/plums, poultry, nuts, discretionary oil and solid fat was associated with decelerated ageing.

CONCLUSION

We identified several associations between specific food groups and biological ageing. These findings pave the way for subsequent studies to ascertain causality and magnitude of these relationships, thereby improving the understanding of biological mechanisms underlying the interplay between food groups and biological ageing.

Associations between intake of starchy and non-starchy vegetables and risk of hepatic steatosis and fibrosis

BACKGROUND

Current dietary guidelines generally treat all types of vegetables the same. However, whether specific vegetables are more beneficial or deleterious for preventing chronic liver disease (CLD) remains uncertain.

METHODS

We investigated the associations between starchy and non-starchy vegetables and the odds of hepatic steatosis and fibrosis in a US nationwide cross-sectional study. Diet was assessed by the 24-h dietary recalls. Hepatic steatosis and fibrosis were defined based on vibration-controlled transient elastography (TE). Multiple logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CIs).

RESULTS

Among 4170 participants with reliable TE test, 1436 were diagnosed with steatosis, 255 with advanced fibrosis. Increased intake of total starchy vegetables was associated with higher odds of steatosis (OR per 1-SD increment 1.11, 95% CI 1.01-1.24) and advanced fibrosis (OR = 1.39, 95% CI 1.15-1.69). Similar positive associations were observed for potatoes. Conversely, intakes of total non-starchy (OR = 0.82, 95% CI 0.71-0.95) and dark-green vegetables (OR = 0.89, 95% CI 0.82-0.97) were inversely associated with steatosis prevalence. Replacing 5% of energy from starchy vegetables (OR = 0.65, 95% CI 0.44-0.97) or potatoes (OR = 0.65, 95% CI 0.43-0.97) with equivalent energy from dark-green vegetables was associated with lower odds of steatosis.

CONCLUSIONS

These findings support the recommendation to limit starchy vegetable intake and increase non-starchy vegetable intake in CLD prevention, and provide evidence for the potential health benefit from dietary substitution of non-starchy vegetables for starchy vegetables.

Possible Mechanisms Underlying the Antispasmodic, Bronchodilator, and Antidiarrheal Activities of Polarity-Based Extracts of Cucumis sativus L. Seeds in In Silico, In Vitro, and In Vivo Studies

Apart from the nutritional value, Cucumis sativus L. has also been used in the traditional medicine of Iran, Pakistan, and India. Its seeds are used by herbalists to treat gastrointestinal, respiratory, and urinary problems. However, more investigations are required to explain its mechanisms for treating GI, respiratory, and urinary diseases. Accordingly, the aim of the present work was to investigate the antispasmodic, bronchodilator, and antidiarrheal activities of C. sativus seeds extracts and the underlying mechanisms of action. For this purpose, sequential extracts of C. sativus seeds were prepared in n-hexane, dichloromethane, ethanol, and water. Bioactive compounds in C. sativus seed extracts were identified and quantified by utilizing LC ESI–MS/MS and HPLC. Moreover, network pharmacology and molecular docking were employed to examine the antispasmodic and bronchodilator effects of the bioactive substances in the extracts. In vitro and in vivo experiments were also conducted to validate the mechanistic insights gained from the in silico analysis. Results indicated the presence of kaempferol with a concentration of 813.74 µg/g (highest concentration) in the seed extract of C. sativus, followed by quercetin (713.83 µg/g), narcissin (681.87 µg/g), and orientin (676.19 µg/g). In silico investigations demonstrated that the bioactive chemicals in C. sativus seeds inhibited the expression of the target genes involved in smooth muscle contraction and calcium-mediated signaling. Sequential seed extracts of C. sativus caused a dose-dependent relaxant response for spasmolytic reaction and resulted in a relaxation of K⁺ (80 mM) spastic contraction. In animal models, C. sativus seed extracts exhibited partial or complete antiperistalsis, antidiarrheal, and antisecretory actions. By modulating the contractile response through calcium-mediated signaling target proteins, C. sativus seeds generated bronchodilator, antispasmodic, and antidiarrheal therapeutic effects.

Molecular research progress and improvement approach of fruit quality traits in cucumber

Recent molecular studies revealed new opportunities to improve cucumber fruit quality. However, the fruit color and spine traits molecular basis remain vague despite the vast sources of genetic diversity. Cucumber is agriculturally, economically and nutritionally important vegetable crop. China produces three-fourths of the world's total cucumber production. Cucumber fruit quality depends on a number of traits such as the fruit color (peel and flesh color), spine (density, size and color), fruit shape, fruit size, defects, texture, firmness, taste, maturity stage and nutritional composition. Fruit color and spine traits determine critical quality attributes and have been the interest of researchers at the molecular level. Evaluating the molecular mechanisms of fruit quality traits is important to improve production and quality of cucumber varieties. Genes and qualitative trait locus (QTL) that are responsible for cucumber fruit color and fruit spine have been identified. The purpose of this paper is to reveal the molecular research progress of fruit color and spines as key quality traits of cucumber. The markers and genes identified so far could help for marker-assisted selection of the fruit color and spine trait in cucumber breeding and its associated nutritional improvement. Based on the previous studies, peel color and spine density as examples, we proposed a comprehensive approach for cucumber fruit quality traits improvement. Moreover, the markers and genes can be useful to facilitate cloning-mediated genetic breeding in cucumber. However, in the era of climate change, increased human population and high-quality demand of consumers, studies on molecular mechanisms of cucumber fruit quality traits are limited.

Development of Frozen Pulps and Powders from Carrot and Tomato by-Products: Impact of Processing and Storage Time on Bioactive and Biological Properties

Vegetables and fruits have an interesting nutritional profile, rich in bioactive metabolites, holding a high antioxidant potential and health associated benefits. However, their functional properties, the shorter shelf-life due to their high-water content, and their seasonality nature lead to extensive food losses and waste. The valorization of vegetables and fruits by-products through the development of value-added products and the application of preservation methods is of utmost importance to prevent food losses and waste. In this study, based on a circular economy approach, pulps and powders of baby carrot and cherry tomato by-products were prepared. Freezing, hot air drying and storage time impact on antioxidant activity and bioactive compounds were studied. Microbiological quality and pulps viscosity were also monitored for 6 months. During the freezing storage, TPC and antioxidant capacity by ABTS and ORAC assays decreased. The antioxidant capacity by DPPH method and carotenoid content increased during the first months of freezing, but then decreased. The drying process negatively affected the antioxidant capacity as well as carotenoid and polyphenolic content compared with the fresh vegetables. Both processing methodologies positively impacted the vitamin E content. During drying storage, there were no key variations in antioxidant capacity and bioactive content.

Fruit and Vegetable Intake and Mortality: Results From 2 Prospective Cohort Studies of US Men and Women and a Meta-Analysis of 26 Cohort Studies

BACKGROUND

The optimal intake levels of fruit and vegetables for maintaining long-term health are uncertain.

METHODS

We followed 66 719 women from the Nurses' Health Study (1984-2014) and 42 016 men from the Health Professionals Follow-up Study (1986-2014) who were free from cardiovascular disease (CVD), cancer, and diabetes at baseline. Diet was assessed using a validated semiquantitative food frequency questionnaire at baseline and updated every 2 to 4 years. We also conducted a dose-response meta-analysis, including results from our 2 cohorts and 24 other prospective cohort studies.

RESULTS

We documented 33 898 deaths during the follow-up. After adjustment for known and suspected confounding variables and risk factors, we observed nonlinear inverse associations of fruit and vegetable intake with total mortality and cause-specific mortality attributable to cancer, CVD, and respiratory disease (all P_nonlinear<0.001). Intake of ≈5 servings per day of fruit and vegetables, or 2 servings of fruit and 3 servings of vegetables, was associated with the lowest mortality, and above that level, higher intake was not associated with additional risk reduction. In comparison with the reference level (2 servings/d), daily intake of 5 servings of fruit and vegetables was associated with hazard ratios (95% CI) of 0.87 (0.85-0.90) for total mortality, 0.88 (0.83-0.94) for CVD mortality, 0.90 (0.86-0.95) for cancer mortality, and 0.65 (0.59-0.72) for respiratory disease mortality. The dose-response meta-analysis that included 145 015 deaths accrued in 1 892 885 participants yielded similar results (summary risk ratio of mortality for 5 servings/d=0.87 [95% CI, 0.85-0.88]; P_nonlinear<0.001). Higher intakes of most subgroups of fruits and vegetables were associated with lower mortality, with the exception of starchy vegetables such as peas and corn. Intakes of fruit juices and potatoes were not associated with total and cause-specific mortality.

CONCLUSIONS

Higher intakes of fruit and vegetables were associated with lower mortality; the risk reduction plateaued at ≈5 servings of fruit and vegetables per day. These findings support current dietary recommendations to increase intake of fruits and vegetables, but not fruit juices and potatoes.

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.

STUDY OF QUALITY OF SNACK GHERKIN TINNED FOOD

This work considers a problem of raising a marinade quality for producing snack gherkin tinned food. There is offered a new way for raising a marinade food value. The aim of the work is to raise a tinned food quality at the expanse of recipe peculiarities of ingredients. There is offered to produce snack tinned food with adding mustard. The tinned food contains gherkin, sugar refined sunflower oil, kitchen vinegar 9 %, salt, dry mustard, grinded red pepper and chopped garlic. An optimal recipe for diminishing mass consumption of the raw materials is developed in the study. The tinned food recipe was modeled by the simplex method that allowed to get an optimal variant with a maximal complex quality parameter. According to the recipe, a bank of І-82-500 needs: gherkin – 375 g, sugar – 37.5 g, refined sunflower oil – 37.5 g., kitchen vinegar 9 % – 37.75 g, salt – 3.75 g, garlic – 3.75 g, mustard (powder) – 3.75 g, grinded red pepper – 1 g. It is established, that the new snack tinned food is characterized by high organoleptic properties. The technological scheme at producing the snack tinned food “Pickled gherkins with mustard” includes the following processes: preparation of the raw materials (cleaning, sorting), soaking in cold water for 5–8 hours; inspection; pouring with marinade; mixing and infusion; packing; closing; sterilization, formation of ready products. Gherkins are processed by the standard technology for pickled vegetables. Physical-chemical parameters in the raw materials and ready products were studied during the work: the content of soluble dry substances – by the refractometric method; the total content of organic acids – by titration; рН-medium – by the potentiometric method; the content of nitrates – by the ionometric method. Mustard was added for raising a food value and quality of the snack tinned food. It is healthy, because it improves the appetite, disintegrates fats and facilitates digestion of protein meals, at that activating metabolism. Main healthy properties of mustard are antimicrobial, antifungal, antioxidant and anti-inflammatory effects. Added spices and garlic give a pleasant taste and add the composition of mineral substances. The developed recipe is designed for production technological lines and recommended for implementation at processing enterprises. The conducted work testifies to the expedience of producing new types of snack tinned food, which food value is increased and organoleptic parameters are improved at the expanse of ingredients.

Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study

BACKGROUND

Vegetables have some beneficial effects on human health due to their antioxidant compounds, like polyphenols. Cooking leads to many physical and chemical changes to plant structure that can alter the phytochemical compounds of vegetables.

OBJECTIVES

To investigate the effects of heat treatment and freezing on the antioxidant properties of garlic, onion, broccoli and cauliflower.

DESIGN AND SETTING

Experimental in vitro study in a university laboratory.

METHODS

Fresh broccoli (Brassica oleracea var. italica), cauliflower (Brassica oleracea var. botrytis), garlic (Allium sativum) and onion (Allium cepa) were obtained from a local store. These vegetables were divided into three treatment groups: raw, heated and frozen. The heat treatment consisted of heating them in a drying oven at 150 °C for 20 minutes. The freezing treatment consisted of keeping them frozen at -20 °C until analysis. The total phenolic content, antioxidant activity and malondialdehyde levels of the vegetables were measured using the Folin-Ciocalteu phenol reagent, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and thiobarbituric acid reactive substances, respectively.

RESULTS

Heat treatment had deleterious effects on the antioxidant properties of onion and garlic; and it decreased the antioxidant activity of broccoli. Freezing improved the antioxidant activity of broccoli and garlic, but had detrimental effects for cauliflower and onion.

CONCLUSIONS

Heat treatment and freezing exhibit different effects on the antioxidant properties of broccoli, cauliflower, garlic and onion. Convenient cooking and storage patterns should be identified for each vegetable, to obtain the best nutritional benefit from the antioxidant compounds of vegetables.

[Nutrition and gastronomy in the community of Murcia Region]

Introduction

Noncommunicable diseases are responsible for a high number of deaths in industrialized populations. The interventions of health promotion and prevention of these diseases, which affect their modifiable factors such as not smoking, not being overweight, maintaining normal blood pressure values, are more effective when they have a population focus. The Fifty-Fifty Program reflects that the knowledge and promotion of gastronomy and its nutritional value with the Mediterranean connotations, typical of the Region of Murcia, can induce changes that promote cardiovascular health (1). The literature search was conducted to assess the influence of Murcia gastronomy on the regional diet. In the consumption of foods in the Region of Murcia highlights a greater intake of fresh vegetables, soft drinks, prepared dishes, dairy products and bread with respect to the national average. This region with lower energy consumption, carbohydrates, proteins and lipids than the rest of Spain, shows the highest rates of obesity, probably due to other factors such as the extra domestic consumption of food, sedentary lifestyle, etc. In addition, the percentages of macronutrients have values similar to those observed at the national level that are out of the nutritional recommendations. The Region of Murcia, due to its Mediterranean characteristics, allows a high availability of food such as fruits, vegetables and a great gastronomic offer. Therefore, the education and training of the consumer should be improved, so that the choice of food is the most appropriate for their health and weight control.

Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables

BACKGROUND

Vegetables are important components of the human diet. The method used to process them is crucial with respect to the nutritional quality of the ready-to-eat product. The present study aimed to assess whether the sous-vide method could represent an alternative for the traditional cooking of Brassica vegetables.

RESULTS

The sous-vide method appeared to be the most advantageous technique in relation to the preservation of vitamin C, both directly after processing and during the storage of processed vegetables. Among the studied phytochemicals, p-coumaric and gallic acids were found to be the most stable out of all the vegetables cooked by this method.

CONCLUSION

The sous-vide method should be considered as an optimal technique with respect to the thermal treatment of Brassica vegetables. © 2018 Society of Chemical Industry.

Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review

As one of the essential parts in human diet, vegetables are important in health keeping and their consumption increases continuously. Due to their highly perishable nature, the shelf life of fresh vegetables is considerably short, due to cellular respiration, microorganism, enzyme reaction, oxidation and so on. Therefore, short- and long-term storages of vegetables are required and various methods and technologies are applied for different commercial goals. For long-term storage, deep frozen storage is one of the most widespread used preservation methods for vegetables, as under temperatures low enough, the rate of most deteriorative reactions and microbial activities are significantly reduced. This review provides a critical comprehensive summary of long-term storage (≥6 months) vegetables under low temperatures (≤ -18 °C), and effects of the storage methods on various quality attributes of vegetables, such as texture, colour, contents of ascorbic acid, chlorophyll and carotenoids. Besides, the impacts of common pretreatments prior to freezing on the subsequent frozen storage are also briefly discussed. The current review shows that although some important biochemical attributes are more or less deteriorated and the quality loss of them is inevitable, a substantial portion of quality attributes appear to be stable during long-term deep frozen storage especially the physical parameters. Meanwhile, pretreatments prior to freezing, such as blanching process, also show significant influence on quality preservation in subsequent storage. Therefore long-term deep frozen storage can be applied as an effective storage method under proper conditions of pretreatments and storage.

Health benefits and bioactive compounds of eggplant

Eggplant is a vegetable crop that is grown around the world and can provide significant nutritive benefits thanks to its abundance of vitamins, phenolics and antioxidants. In addition, eggplant has potential pharmaceutical uses that are just now becoming recognized. As compared to other crops in the Solanaceae, few studies have investigated eggplant's metabolic profile. Metabolomics and metabolic profiling are important platforms for assessing the chemical composition of plants and breeders are increasingly concerned about the nutritional and health benefits of crops. In this review, the historical background and classification of eggplant are shortly explained; then the beneficial phytochemicals, antioxidant activity and health effects of eggplant are discussed in detail.

Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage

BACKGROUND

Few studies have investigated the effects of frozen storage on processed vegetables. The present study evaluates its effects on the quality characteristics of non-thermally stabilized tomato-based pâtés compared to thermally stabilized pâtés stored at room temperature. Two different types of tomato-based pâtés were analyzed in terms of bio-active compounds, as well as colorimetric parameters and oxidative degradation just after processing and also after 4, 8 and 12 months of storage.

RESULTS

Thermal treatment mainly affected the colorimetric parameters and oxidative degradation, whereas its effects on bio-active compounds became more visible and significant during storage. Freezing allowed in both pâtés to maintain significantly higher a* values than storage at room temperature, whereas brightness, which is linked to residual activities of different enzymes, varied during storage according to the ingredient formulation. During storage, oxidative degradation of the lipid fraction was more marked in the pâté containing a lower quality oil, and less marked when the absence of thermal treatment was combined with frozen storage.

CONCLUSION

Freezing could represent a viable alternative way to preserve high-quality products over time. An optimal combination of blanching, freezing rate, storage and thawing conditions will provide the best results in terms of the quality/price ratio. © 2017 Society of Chemical Industry.

Antioxidant activities of fresh grape juices prepared using various household processing methods

The purpose of this study was to evaluate and compare the antioxidant activities, and their contents, in grape juices prepared by various household juicers, and grape flesh (GF). The grape juices were prepared using a low-speed masticating (LSM) juicer, a high-speed centrifugal (HSC) juicer, and a blender (BLD). The total polyphenol, total flavonoid, total monomeric anthocyanin, and vitamin C contents were highest in the LSM grape juice, and decreased in the order: LSM > BLD > HSC > GF. The antioxidant activities such as DPPH radical scavenging activity, and SOD-like activity were significantly higher in the LSM juice than in other juices and grape flesh. The antioxidant activities and the quality of grape juices were significantly affected by the household juicing method used, and an LSM juicer is strongly recommended for making healthy grape juice, rich in antioxidants.

Metals and Metalloids in Wild Asparagus at Uncontaminated and Mining-Contaminated Sites

Wild edible plants are often considered healthier than crops because they are unaffected by fertilizers, herbicides, and pesticides. However, the occurrence of potentially toxic elements in wild plants is poorly known and needs to be assessed. In this study, 22 elements were determined by inductively coupled plasma mass spectrometry in wild asparagus ( L.). Asparagus shoots were collected in uncontaminated environments (20 sites) and in areas contaminated by past mining (15 sites) in Sardinia, Italy. Beryllium, Bi, Te, Tl, and U were not detected in asparagus (<0.03 μg g); Ag, As, Co, Cd, Li, and Sb were detected at very low levels (median, 0.01-0.05 μg g); B, Cu, Fe, Mn, Rb, and Zn were relatively abundant (median, 10-58 μg g); and Ba, Mo, Ni, Pb, and Sr showed large variations (median, 0.4, 0.3, 3, 0.1, and 0.5 μg g, respectively). Median concentrations of detected elements were similar in asparagus collected in uncontaminated environments or previously mined areas. An exception was Cd in asparagus collected in mined areas (median, 1.4 μg g), whose levels were much higher than in asparagus from uncontaminated environments (median, 0.01 μg g), indicating that high Cd in bedrocks affect contents in asparagus shoots. Also, Sb- and As-rich substrates in mined areas resulted in asparagus with Sb and As concentrations much higher than asparagus samples from areas mined predominantly for Pb and Zn. Results of this study indicate potential health hazards to residents living worldwide in areas affected by past mining.

THE STUDY OF INFLUENCE OF THE PROCESS OF MECHANICAL ADDITIONAL CLEANING ON THE SURFACE ONION LAYER AT COMBINED PROCESS OF CLEANING

The one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprises, restaurant economy and mini-factories is a topical task. The expedience of elaboration and introduction of combined processes and equipment for their realization at institutions of the restaurant economy and vegetable-processing enterprises give a possibility to exclude the additional equipment for calibration, sorting, washing, additional cleaning. It, in its turn, will provide the safety at production, favoring the more rational use of resources. The one of most prospective directions of intensification of process of cleaning of the vegetable raw material is an elaboration of combined methods and new specialized apparatuses, which work principle is based on combination of the processes of cleaning of product. The experimental setting was elaborated with correspondent methodology that allows carry out the study of process of cleaning of onion with possible determination of influence of all its parameters on the percent of the raw material losses and effectiveness of product cleaning. It is provided due to the presence of work drum in experimental setting that rotates around its axis. The rotation frequency can be changed within the necessary diapason. The work drum has on its surface the special orifices for cutting off the inedible part of onion. The experimental setting also includes tensometric module that allows determine the effort of separation of peel from onion. The use of apparatus for cleaning of onion will give a possibility to intensify process, to improve the quality of cleaning, to decrease the percent of raw material losses.

Metabolite profiling of leek (Allium porrum L) cultivars by (1) H NMR and HPLC-MS

INTRODUCTION

Leek (Allium ampeloprasum var. porrum) is consumed as a vegetable throughout the world. However, little is known about the metabolites of leek cultivars, especially those with potentially important beneficial properties for human health.

OBJECTIVE

We provide new information for the overall metabolite composition of several leek cultivars grown in Europe by using HPLC-MS and (1) H NMR.

METHODS

The use of a novel CTLS/NMR (constrained total-line-shape nuclear magnetic resonance) approach was found to be capable of reliable quantification, even with overlapping metabolite signals in the (1) H NMR of plant metabolites. Additionally, a new application for leek flavonoids was optimised for HPLC-MS.

RESULTS

The total concentration of carbohydrates (glucose, fructose, kestose/nystose and sucrose) and nine amino acids varied by fourfold in leek juice from different cultivars, while the total concentrations of four organic acids were similar in all cultivars. All the quantified flavonols were kaempferol derivatives or quercetin derivatives and threefold differences in flavonol concentrations were detected between cultivars.

CONCLUSION

In this study, various phytochemical profiles were determined for several leek cultivars by (1) H NMR spectroscopy with CTLS combined with HPLC-MS. The wide variation in bioactive compounds among commercial leek cultivars offers promising opportunities for breeders to raise the levels of important biochemical compounds in leek breeding lines, and also provides some objective measure for quality assurance for the leek industry.

Effect of hydrothermal processing on total polyphenolics and antioxidant potential of underutilized leafy vegetables, Boerhaavia diffusa and Portulaca oleracea

OBJECTIVE

To investigate the effect of different processing methods on antioxidant properties of acetone extract of aerial parts from Boerhaavia diffusa and Portulaca oleracea.

METHODS

The total phenolic and flavonoid contents were determined by Folin-Ciocalteau and aluminum chloride method, respectively. FRAP, metal chelating activity, DPPH, ABTS, nitric oxide, hydroxyl and superoxide radical scavenging activities, carotene/linoleic acid bleaching activity were used for the determination of antioxidant capacity.

RESULTS

The total phenolics in Boerhaavia diffusa (82.79-162.80 mg GAE/g extract) were found to be higher when compared to that of Portulaca oleracea (22.94-10.02 mg GAE/g extract). Hydrothermal processing enhanced the level of inhibition on synthetic radicals such as DPPH (3 439-309 549 mmol TE/g extract) and ABTS (17 808-53 818 mmol TE/g extract) as well as biologically relevant radicals such as superoxide anion (70%-90%) and nitric oxide (49%-57%). In addition, boiling of the vegetables were found to be maximum capacity of FRAP (6 404.95 mmol Fe (II)/g extract) and metal chelating activity (1.53 mg EDTA/g extract) than the respective raw samples.

CONCLUSIONS

The present investigation suggests that the processing enhance the functionality and improves the availability of bioactive substances of these vegetables. In addition, they also exhibited more potent antioxidant activity. Therefore these natural weeds from the crop land ecosystem could be suggested as cost effective indigenous green vegetables for human diet and potential feed resources for animals. Further extensive studies on role and importance of those weeds in sustaining the agro biodiversity are also needed.

Nutrition and Cost Comparisons of Select Canned, Frozen, and Fresh Fruits and Vegetables

A common call to action for addressing public health concerns of both obesity and hunger is improving access to and consumption of fruits and vegetables. Previous research has examined the nutritional merits of fresh, frozen, and canned fruits and vegetables. However, there are limited data on the cost-effectiveness of fresh compared with processed—that is, canned and frozen—food. This study examined the nutrition delivered in 8 common vegetables and 10 common fruits across multiple packaging options (fresh, frozen, and canned) relative to average costs. A method of scoring based on nutrient intake recommendations was used to calculate the nutrients per calorie, and average costs were obtained from the US Department of Agriculture’s Economic Research Service. Nutrient scores for the vegetables were similar across the 3 packaging options, whereas canned vegetables had a lower cost per edible cup compared with frozen and fresh. Nutrient scores were variable for the fruits across the 3 packaging options, and canned fruits were either lower or comparably priced per edible cup. The evidence from this study suggests that fruits and vegetables packaged as frozen or canned are cost-effective and nutritious options for meeting daily vegetable and fruit recommendations in the context of a healthy diet.

Extraction, chemical characterization and biological activity determination of broccoli health promoting compounds

Broccoli (Brassica oleracea L. var. Italica) contains substantial amount of health-promoting compounds such as vitamins, glucosinolates, phenolic compounds, and dietary essential minerals; thus, it benefits health beyond providing just basic nutrition, and consumption of broccoli has been increasing over the years. This review gives an overview on the extraction and separation techniques, as well as the biological activity of some of the above mentioned compounds which have been published in the period January 2008 to January 2013. The work has been distributed according to the different families of health promoting compounds discussing the extraction procedures and the analytical techniques employed for their characterization. Finally, information about the different biological activities of these compounds has been also provided.

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged Thua Nao during shelf-life storage

Thai traditionally fermented soybean (Thua Nao) has been suggested as a good source of available amino acids and aglycone isoflavones. The objective of this research was to investigate the changes of biochemical and nutritional qualities in aerobic- and vacuum-packed thua Nao during the storage at 4 and 40 degrees C for 60 days. Three Thua Nao samples including Bacillus subtilis TN51-fermented Thua Nao (TNB51), spontaneously fermented Thua Nao (TNMX) and commercial product (MH) were used in this study. It was found that the storage of packed Thua Nao at 4 degrees C could prolong the product shelf-life up to 40 days. The moisture contents, pH values and colour L a* b* of these products were not different in both aerobic and vacuum-packaged products and remained stable throughout the experiment. The Thiobarbituric Acid (TBA) values of all storage Thua Nao were increased during storage; this is in particular for the aerobic packages of the TNMX and TNB51 products, indicating high oxidation of lipids. There was a slight decrease in DPPH radical scavenging effect (18%) and phenolic compounds (6%) of the vacuum-packaged product when stored at 4 degrees C. In contrast, the great losses in total phenolic content (44%), inhibitory activity of DPPH radicals (83%) and total antioxidant (41%) were observed when the products were stored aerobically at 40 degrees C. A reduction in total free amino acids was also found with the highest decrease of Arg in both aerobic- (69%) and vacuum-packages (68%).

Antioxidant activity of Hawaiian marine algae

Marine algae are known to contain a wide variety of bioactive compounds, many of which have commercial applications in pharmaceutical, medical, cosmetic, nutraceutical, food and agricultural industries. Natural antioxidants, found in many algae, are important bioactive compounds that play an important role against various diseases and ageing processes through protection of cells from oxidative damage. In this respect, relatively little is known about the bioactivity of Hawaiian algae that could be a potential natural source of such antioxidants. The total antioxidant activity of organic extracts of 37 algal samples, comprising of 30 species of Hawaiian algae from 27 different genera was determined. The activity was determined by employing the FRAP (Ferric Reducing Antioxidant Power) assays. Of the algae tested, the extract of Turbinaria ornata was found to be the most active. Bioassay-guided fractionation of this extract led to the isolation of a variety of different carotenoids as the active principles. The major bioactive antioxidant compound was identified as the carotenoid fucoxanthin. These results show, for the first time, that numerous Hawaiian algae exhibit significant antioxidant activity, a property that could lead to their application in one of many useful healthcare or related products as well as in chemoprevention of a variety of diseases including cancer.

Physical, chemical and nutritional characteristics of premature-processed and matured green legumes

Premature green legumes are good sources of nutraceuticals and antioxidants and are consumed as snacks as well as vegetables. They are seasonal and have limited shelf-life. Efforts are provided to prepare shelf-stable green legumes to extend their availability throughout the year. Green legumes from chick pea or Bengal gram (Cicer arietinum) and field bean (Dolichos lablab) have been processed to enhance their shelf-life, and determined their nutritional, physico-chemical and nutraceutical qualities. The shelf stable green legumes (SSGL) show higher water absorption capacity compared to matured dry legumes (MDL). The total colour change in the processed/dried SSGL and MDL samples increased significantly (p ≤ 0.05) compared to the freshly harvested green samples. The carotenoid content of Bengal gram and field bean SSGLs are 8.0 and 3.2 mg/100 g, and chlorophyll contents are 12.5 and 0.5 mg/100 g, respectively, which are in negligible quantities in matured legumes; the corresponding polyphenol contents are 197.8 and 153.1 mg/100 g. These results indicate that SSGLs possess potential antioxidant activity.

The influence of processing and long-term storage on the antioxidant metabolism of acerola (Malpighia emarginata) purée

This study evaluated the effect of the processing and long-term storage on the antioxidant potential and activity of antioxidant enzymes of frozen purées from six acerola clones. Ripe acerolas from clones BRS 235, BRS 236, BRS 237, BRS 238, II47/1 and BRS 152 were harvested; the pulp was processed, packed in sealed polyethylene plastic bags and stored in a domestic freezer at -18°C for 11 months. Samples of each clone were analyzed on harvest/processing day and every 30 days after for bioactive antioxidant compounds, antioxidant enzyme activity and total antioxidant activity. Acerola purées presented a decrease of non-enzyme antioxidants and an increase of antioxidant enzymes activities, indicatives of a compensatory mechanism between enzymatic and non-enzymatic antioxidants. In acerola purée, anthocyanin and polyphenols are strongly correlated to soluble solids content and vitamin C seems a major contributor to total antioxidant activity. Clone II47/1 had an outstanding performance regarding the antioxidant potential of its purée and the best storage period at -18ºC would be 150 days, for all clones studied.

Effects of postharvest treatments on fruit quality of sweet pepper at low temperature

BACKGROUND

Postharvest storage of sweet pepper fruits (Capsicum annuum L.) at low temperatures could impair their physical and chemical composition. Therefore, maintenance of essential nutrition support or altered gas exchange could preserve fruit quality, minimizing chilling injury. Thus our aim was to determine the response to postharvest application of a low concentration of nitrogen (urea) or antitranspirant (pinolene) during a period of 21 days at 5 °C.

RESULTS

The results indicate that storage at 5 °C was effective with respect to maintaining firmness of sweet pepper fruits for 21 days, while application of antitranspirant increased firmness compared with non-sprayed fruits. Additionally, urea maintained color while increasing total phenolics and the activity of catalase and ascorbate peroxidase, lowering lipid peroxidation. Composition of free amino acids was affected to a minor extent.

CONCLUSION

Maintaining quality is of paramount importance in the postharvest period. This study shows the effect of both temperature and spraying treatments with regard to maintaining fruit quality during this period, and provides new insights into the physiological role of enzymes of the antioxidant system during pepper storage at low temperature.