1
|
Coe S, Spiro A. Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. NUTR BULL 2022; 47:538-562. [PMID: 36299246 DOI: 10.1111/nbu.12584] [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: 07/04/2022] [Revised: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 01/04/2023]
Abstract
Cooking at home has experienced a decline in many countries since the mid-20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food-based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant-based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water-soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.
Collapse
Affiliation(s)
- Sarah Coe
- British Nutrition Foundation, London, UK
| | | |
Collapse
|
2
|
Wang XJ, Luo Q, Li T, Meng PH, Pu YT, Liu JX, Zhang J, Liu H, Tan GF, Xiong AS. Origin, evolution, breeding, and omics of Apiaceae: a family of vegetables and medicinal plants. HORTICULTURE RESEARCH 2022; 9:uhac076. [PMID: 38239769 PMCID: PMC10795576 DOI: 10.1093/hr/uhac076] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 03/17/2022] [Indexed: 01/22/2024]
Abstract
Many of the world's most important vegetables and medicinal crops, including carrot, celery, coriander, fennel, and cumin, belong to the Apiaceae family. In this review, we summarize the complex origins of Apiaceae and the current state of research on the family, including traditional and molecular breeding practices, bioactive compounds, medicinal applications, nanotechnology, and omics research. Numerous molecular markers, regulatory factors, and functional genes have been discovered, studied, and applied to improve vegetable and medicinal crops in Apiaceae. In addition, current trends in Apiaceae application and research are also briefly described, including mining new functional genes and metabolites using omics research, identifying new genetic variants associated with important agronomic traits by population genetics analysis and GWAS, applying genetic transformation, the CRISPR-Cas9 gene editing system, and nanotechnology. This review provides a reference for basic and applied research on Apiaceae vegetable and medicinal plants.
Collapse
Affiliation(s)
- Xiao-Jing Wang
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guizhou 550025, China
| | - Qing Luo
- Institute of Horticulture, Guizhou Academy of Agricultural Sciences, Guizhou 550006, China
| | - Tong Li
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Ping-Hong Meng
- Institute of Horticulture, Guizhou Academy of Agricultural Sciences, Guizhou 550006, China
| | - Yu-Ting Pu
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guizhou 550025, China
| | - Jie-Xia Liu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Zhang
- College of Agronomy, Jilin Agricultural University, Changchun 210095, China
| | - Hui Liu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Guo-Fei Tan
- Institute of Horticulture, Guizhou Academy of Agricultural Sciences, Guizhou 550006, China
| | - Ai-Sheng Xiong
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
3
|
Rao MV, Sengar AS, C K S, Rawson A. Ultrasonication - A green technology extraction technique for spices: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
4
|
Insights on the Adaptation of Foeniculum vulgare Mill to Iron Deficiency. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11157072] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Iron (Fe) deficiency causes great disturbances to plant growth, productivity and metabolism. This study investigated the effect of bicarbonate-induced Fe deficiency on Foeniculum vulgare (Mill) growth, nutrient uptake, the accumulation of secondary metabolites and the impact on bioactivities. When grown under indirect Fe deficiency conditions (+Fe +Bic), the plants decreased their total mass, an effect that was clearly evident in shoots (−28%). Instead, roots were the main organ affected regarding variations in the phenolic profile and their respective functionalities. Hydromethanolic extracts from bicarbonate-treated roots had a remarkable increase in the levels of phenolic compounds, both of flavonoids (isoquercetin and isorhamnetin) and phenolic acids (gallic acid, chlorogenic acid, syringic acid, ferulic acid, caffeic acid and trans-cinnamic acid), when compared to equivalent extracts from control plants. In addition, they exhibited higher scavenging abilities of DPPH•, NO•, RO2•, as well as inhibitory capacities towards the activity of lipoxygenase (LOX), xanthine oxidase (XO) and acetylcholinesterase (AChE). The overall results suggest that fennel species may modulate secondary metabolites metabolism to fight damages caused by iron deficiency.
Collapse
|
5
|
Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice. Journal of Food Science and Technology 2020; 58:2982-2991. [PMID: 34294960 DOI: 10.1007/s13197-020-04801-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2020] [Accepted: 09/15/2020] [Indexed: 10/23/2022]
Abstract
The effects of PMF (5-7 T, 5-30 pulses) on enzyme activity, pH, titratable acidity, soluble solids, color, ascorbic acid, total phenols and antioxidant activity (DPPH radical scavenging activity) of cloudy apple juice were evaluated. PMF inhibited activities of polyphenoloxidase (PPO), peroxidase (POD) and pectinmethylesterase (PME), but PPO was more sensitive to PMF than POD and PME. At the intensity of 6 T with 15 pulses, PPO and POD both exhibited the lowest residual activity (53.22 and 92.96%), while PME showed the lowest residual activity (83.01%) at 7 T with 30 pulses. No significant effect on soluble solids was found under all processing parameters, whereas significant decreases of ascorbic acid were observed at the intensity of 7 T with 5-30 pulses. PMF did not change pH, titratable acidity, color, total phenols and DPPH radical scavenging activity severely. These results suggest PMF can be a potential technology for enzymatic inactivation in apple juice with high retention of quality.
Collapse
|
6
|
Stefanson A, Bakovic M. Dietary polyacetylene falcarinol upregulated intestinal heme oxygenase-1 and modified plasma cytokine profile in late phase lipopolysaccharide-induced acute inflammation in CB57BL/6 mice. Nutr Res 2020; 80:89-105. [PMID: 32738564 DOI: 10.1016/j.nutres.2020.06.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Accepted: 06/17/2020] [Indexed: 12/19/2022]
Abstract
Unlike polyphenols, which are widely available in the diet, polyacetylenes are available only from the Apiaceae family vegetables, including carrot, parsnip, fennel, celery, and many herbs (parsley, lovage, etc). The aim of this study was to investigate the hypothesis that polyacetylene falcarinol (FA) reduces intestinal inflammation and examine its similarity of effect to isothiocyanate R-sulforaphane during the late phase of acute inflammation. To this end, 3-month-old male CB57BL/6 mice were fed twice daily for 1 week with 5 mg/kg of FA, sulforaphane, or vehicle before receiving an intraperitoneal injection of 5 mg/kg endotoxin (lipopolysaccharide [LPS]) to induce modest acute inflammation. The expression of intestinal and hepatic heme oxygenase-1 at the mRNA and protein levels, circulating cytokines, as well as intestinal and mesenteric n-6 and n-3 fatty acid lipid mediators was compared 24 hours after LPS administration to examine its effects on the late phase of inflammation. Intestinal nuclear factor (erythroid-derived 2)-like 2 target enzyme heme oxygenase-1 was upregulated 8.42-fold at the mRNA level and 10.7-fold at the protein level by FA-supplemented diet. However, the FA-supplemented diet produced a unique type-2 plasma cytokine skew after LPS treatment. Plasma cytokines interleukin (IL)-4, IL-13, IL-9, and IL-10 were upregulated, reflecting the cytokine profile of reduced type 1 inflammation. A detailed lipidomic analysis of n-6 and n-3 fatty acid pro- and anti-inflammatory pathways in the mesentery and intestinal mucosa showed that FA diet was more similar to the control groups than to other LPS treated groups. In this study, we demonstrated that FA-supplemented diet produced a unique immunomodulatory effect not observed with sulforaphane in late phases of inflammation. These results support the hypothesis that FA may have role as a dietary immunosuppressant in patients with inflammatory gastrointestinal as well as other inflammatory disorders that may be alleviated by increasing consumption of carrot or other FA-containing food sources.
Collapse
Affiliation(s)
- Amanda Stefanson
- Department of Human Health and Nutritional Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, Canada N1G 2W1.
| | - Marica Bakovic
- Department of Human Health and Nutritional Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, Canada N1G 2W1.
| |
Collapse
|
7
|
MAJDOUB N, KAAB LBB, VIEIRA AI, FALEIRO ML, EL-GUENDOUZ S, MIGUEL MG. Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34918] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
8
|
Serag A, Baky MH, Döll S, Farag MA. UHPLC-MS metabolome based classification of umbelliferous fruit taxa: a prospect for phyto-equivalency of its different accessions and in response to roasting. RSC Adv 2020; 10:76-85. [PMID: 35492526 PMCID: PMC9047984 DOI: 10.1039/c9ra07841j] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Accepted: 12/14/2019] [Indexed: 11/21/2022] Open
Abstract
Herbs of the Umbelliferae family are popular spices valued worldwide for their many nutritional and health benefits. Herein, five chief umbelliferous fruits viz., cumin, fennel, anise, coriander and caraway were assessed for its secondary metabolites diversity along with compositional changes incurring upon roasting as analyzed via ultra-high performance liquid chromatography coupled to photodiode array and electrospray ionization mass detectors UHPLC-qToF/MS. A total of 186 metabolites were annotated, according to metabolomics society guidelines, belonging mainly to flavonoids, fatty acids and phenolic acids. Multivariate models viz., PCA, HCA and OPLS-DA were further employed to assess fruits' heterogeneity in an untargeted manner and determine mechanistic changes in bioactive makeup post roasting viz., glycosidic cleavage, lipid degradation and Maillard reaction. Finally, the fruits' antioxidant activity showed decline upon roasting and in correlation with its total phenolic content. This study presents the first complete map of umbelliferous fruit metabolome, compositional differences and its roasting effect. First metabolome map for umbelliferous fruits secondary metabolites profiling via UHPLC-QToF/MS with scrutinizing its metabolome compositional changes incurred upon roasting.![]()
Collapse
Affiliation(s)
- Ahmed Serag
- Pharmaceutical Analytical Chemistry Department
- Faculty of Pharmacy
- Al-Azhar University
- Cairo
- Egypt
| | - Mostafa H. Baky
- Pharmacognosy Department
- Faculty of Pharmacy
- Egyptian Russian University
- Cairo
- Egypt
| | - Stefanie Döll
- Department of Stress and Developmental Biology
- Leibniz Institute of Plant Biochemistry
- D-06120 Halle (Saale)
- Germany
| | - Mohamed A. Farag
- Pharmacognosy Department
- Faculty of Pharmacy
- Cairo University
- Cairo
- Egypt
| |
Collapse
|
9
|
Thivya P, Durgadevi M, Rawson A, Vadakkepulppara Ramachandran Nair S, Rangarajan J. Exploring the feasibility of bitterness reduction in palmyrah young shoot for its effective utilization. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13315] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Perumal Thivya
- Department of Food Processing Business Incubation CentreIndian Institute of Food Processing Technology Tamil Nadu Thanjavur India
| | - Manoharan Durgadevi
- Department of Food Processing Business Incubation CentreIndian Institute of Food Processing Technology Tamil Nadu Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality TestingIndian Institute of Food Processing Technology Tamil Nadu Thanjavur India
| | | | - Jaganmohan Rangarajan
- Department of Food Product DevelopmentIndian Institute of Food Processing Technology Tamil Nadu Thanjavur India
| |
Collapse
|
10
|
Irondi EA, Adegoke BM, Effion ES, Oyewo SO, Alamu EO, Boligon AA. Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.03.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
11
|
Zhang S, Cheng F, Yang L, Zeng J, Han F, Yu X, Zhu Y, Zhong G, He J. Chemical constituents from Glehnia littoralis and their chemotaxonomic significance. Nat Prod Res 2019; 34:2822-2827. [PMID: 30870007 DOI: 10.1080/14786419.2019.1586697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Phytochemical investigation of the roots of Glehnia littoralis Fr. Schmidt. ex Miq. led to the isolation of 16 known compounds, including three β-carboline alkaloids (1-3), four phenylpropanoids (4-7), five phenolic acids (8-12), three polyacetylenes (13-15) and one fatty acid (16). The structures of these compounds were elucidated on the basis of spectral analysis and comparison with those reported in literatures. To the best of knowledge, the report of the first β-carboline alkaloid in the Umbelliferae family. Additionally, compounds 1-5, 9, 10 and 16 have not been reported from any species in Umbelliferae family, compounds 7, 8 and 12 were isolated from the genus Glehnia for the first time and could be of the chemotaxinomic significance and serve as valuable chemotaxonomic makers for G. littoralis. The chemotaxonomic significance of the isolated compounds was summarised.
Collapse
Affiliation(s)
- Shouwen Zhang
- Research Center of Natural Resources of Chinese Medicinal Materials and Ethnic Medicine, Jiangxi University of Traditional Chinese Medicine , Nanchang , China
| | - Fang Cheng
- Research Center of Natural Resources of Chinese Medicinal Materials and Ethnic Medicine, Jiangxi University of Traditional Chinese Medicine , Nanchang , China
| | - Li Yang
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine , Nanchang , China
| | - Jinxiang Zeng
- Research Center of Natural Resources of Chinese Medicinal Materials and Ethnic Medicine, Jiangxi University of Traditional Chinese Medicine , Nanchang , China
| | - Fengyu Han
- Inner Mongolia Tianqi Han & Mongolia Pharmaceutical Company , Chifeng , China
| | - Xiuling Yu
- Inner Mongolia Tianqi Han & Mongolia Pharmaceutical Company , Chifeng , China
| | - Yuye Zhu
- Research Center of Natural Resources of Chinese Medicinal Materials and Ethnic Medicine, Jiangxi University of Traditional Chinese Medicine , Nanchang , China
| | - Guoyue Zhong
- Research Center of Natural Resources of Chinese Medicinal Materials and Ethnic Medicine, Jiangxi University of Traditional Chinese Medicine , Nanchang , China
| | - Junwei He
- Research Center of Natural Resources of Chinese Medicinal Materials and Ethnic Medicine, Jiangxi University of Traditional Chinese Medicine , Nanchang , China
| |
Collapse
|
12
|
Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2217-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
13
|
Wani SM, Masoodi FA, Ahmad M, Mir SA. Processing and storage of apricots: effect on physicochemical and antioxidant properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4505-4514. [PMID: 30333647 PMCID: PMC6170339 DOI: 10.1007/s13197-018-3381-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2018] [Accepted: 08/07/2018] [Indexed: 11/25/2022]
Abstract
The present study was carried out to evaluate the effect of processing methods and storage periods on the three apricot varieties viz. CITH-1, CITH-2 and New Castle. Apricots were processed by freezing and canning of pulp and drying of whole apricots. After processing these were analysed for various physicochemical and antioxidant properties for a storage period of 12 months at 4 month interval. The results for physicochemical properties like moisture content, TSS, total sugars and reducing sugars showed significant variation with respect to varieties and processing methods during storage. Apricots processed by canning showed highest retention of antioxidants in terms of TPC, FRAP, DPPH and metal chelating activity throughout storage period than that of frozen and dried one. CITH-2 processed by canning, freezing and drying method showed highest antioxidant properties than CITH-1 and New Castle. It can be concluded from the study that canning and freezing can preserve the apricot pulp for 12 months and significantly retain bioactive compounds.
Collapse
Affiliation(s)
- Sajad Mohd Wani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006 India
| | - Mukhtar Ahmad
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006 India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006 India
| |
Collapse
|
14
|
Irondi EA, Adebara OO, Olateju A, Boligon AA. Phenolic constituents, anti-radicals, and enzymes inhibitory potentials of Brachystegia eurycoma seeds: Effects of processing methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1396340] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Oladele Oluwafemi Adebara
- Department of Biochemistry, School of Basic Medical Sciences, Kwara State University, Ilorin, Nigeria
| | - Aminat Olateju
- Department of Biochemistry, School of Basic Medical Sciences, Kwara State University, Ilorin, Nigeria
| | - Aline Augusti Boligon
- Phytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria, Santa Maria, Brazil
| |
Collapse
|
15
|
Yeo J, Shahidi F. Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
16
|
Yadav R, Yadav BS, Yadav RB. Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Roshanlal Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India
| | - Baljeet S. Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India
| | - Ritika B. Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India
| |
Collapse
|
17
|
Islam MS, Patras A, Pokharel B, Vergne MJ, Sasges M, Begum A, Rakariyatham K, Pan C, Xiao H. Effect of UV Irradiation on the Nutritional Quality and Cytotoxicity of Apple Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7812-7822. [PMID: 27632812 DOI: 10.1021/acs.jafc.6b02491] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
UV-C irradiation operating at 254 nm wavelength on the polyphenolic and vitamin contents of apple juice including cytotoxicity analysis was studied. UV doses ranging from 0 to 150 mJ·cm-2 were selected for the treatments. Polyphenols (catechin, epicatechin, chlorogenic acid, and phloridzin) and vitamins (riboflavin, thiamine hydrochloride, pyridoxal hydrochloride, pyridoxine, pyridoxamine dihydrochloride, cyanocobalamin, choline chloride, biotin, niacin, and niacinamide) were chemically profiled. It was observed that UV treatment of apple juice at disinfection doses caused minor reductions (p < 0.05) in the concentrations of two main polyphenols (i.e., chlorogenic acid and epicatechin). In contrast, significant (p < 0.05) decreases in vitamin concentrations were observed (p < 0.05). The irradiated juice was evaluated for cytotoxic effects. The irradiated apple juice showed no cytotoxic effects on normal intestinal cells, and both irradiated and nonirradiated samples are significantly comparable in inhibiting the growth of human colon cancer cells. Overall, these results indicated that UV-C treatment of apple juice neither significantly degraded polyphenols nor generated cytotoxic compounds.
Collapse
Affiliation(s)
- M Shajedul Islam
- Department of Agricultural and Environmental Sciences, Tennessee State University , Nashville, Tennessee 37209, United States
| | - A Patras
- Department of Agricultural and Environmental Sciences, Tennessee State University , Nashville, Tennessee 37209, United States
| | - B Pokharel
- Department of Agricultural and Environmental Sciences, Tennessee State University , Nashville, Tennessee 37209, United States
| | - M J Vergne
- Department of Pharmaceutical Sciences and Department of Chemistry & Biochemistry, Lipscomb University , Nashville, Tennessee 37204, United States
| | - M Sasges
- Aquafine Corporation, Valencia, California 91355, United States
| | - A Begum
- Aquafine Corporation, Valencia, California 91355, United States
| | - Kanyasiri Rakariyatham
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Che Pan
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - H Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| |
Collapse
|
18
|
Cruz GS, Wanderley-Teixeira V, Oliveira JV, Lopes FSC, Barbosa DRS, Breda MO, Dutra KA, Guedes CA, Navarro DMAF, Teixeira AAC. Sublethal Effects of Essential Oils From Eucalyptus staigeriana (Myrtales: Myrtaceae), Ocimum gratissimum (Lamiales: Laminaceae), and Foeniculum vulgare (Apiales: Apiaceae) on the Biology of Spodoptera frugiperda (Lepidoptera: Noctuidae). JOURNAL OF ECONOMIC ENTOMOLOGY 2016; 109:660-666. [PMID: 26868417 DOI: 10.1093/jee/tow005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Spodoptera frugiperda (Smith 1797) (Lepidoptera: Noctuidae) is a major pest of maize, Zea mays L. Its control is often achieved through repeated applications per season of insecticides, which may lead to adverse effects on the ecosystem. Thus, the study of alternative methods with less environmental impact has expanded to include the use of essential oils. These oils are products of the secondary metabolism in plants, and their insecticidal activity has been widely demonstrated in populations of many pest insects. This study evaluated the insecticidal activities of essential oils from Eucalyptus staigeriana, Ocimum gratissimum, and Foeniculum vulgare on Spodoptera frugiperda. Gas chromatography–mass spectrometry profiles and contact toxicity of these oils as well as their sublethal effects on larvae and reproductive parameters in adults were evaluated. All three oils had sublethal effects on S. frugiperda; however, the oil of O. gratissimum showed the best results at all doses tested. These essential oils may have promise for control of S. frugiperda.
Collapse
|
19
|
Kaulmann A, André CM, Schneider YJ, Hoffmann L, Bohn T. Carotenoid and polyphenol bioaccessibility and cellular uptake from plum and cabbage varieties. Food Chem 2015; 197:325-32. [PMID: 26616956 DOI: 10.1016/j.foodchem.2015.10.049] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 09/29/2015] [Accepted: 10/11/2015] [Indexed: 02/07/2023]
Abstract
Plum and cabbage are rich in carotenoids and polyphenols. However, their bioactivity depends on their release and intestinal uptake. Four varieties of Brassicaceae (Duchy, Scots Kale, Kale, Kalorama) and Prunus (Cherry Plum, Plum 620, Ersinger, Italian Plum) were studied; bioaccessibility following in vitro digestion, cellular uptake (Caco-2 vs. co-culture cell model: Caco-2:HT-29-MTX (90:10%) and colonic fermentation were determined for carotenoids/polyphenols; the influence of certain kitchen preparations was likewise studied. Carotenoids were non-significantly influenced by the latter, while for polyphenols, boiling and steaming significantly reduced total phenolics (p<0.05). Carotenoid bioaccessibility did not differ significantly between Prunus vs. Brassicaceae varieties, but xanthophyll was higher than carotene bioaccessibility (p<0.01). Polyphenol bioaccessibility was low (<10%), possibly compromised by the cream containing test meal. Total carotenoid cellular uptake varied between varieties (0.3-4.1%), being higher for carotenes (4.1%) than for xanthophylls (1.6%, p<0.01), and were higher for the co-culture cell model compared to Caco-2 cells (p<0.01). Total carotenoid recovery in the colonic fraction varied from 4% to 25%. Lower bioaccessibility of carotenes thus appeared to be somewhat counterbalanced by higher cellular uptake. The potential positive role of the mucus layer for cellular uptake and the fate of the colonic digesta deserve further attention in the future.
Collapse
Affiliation(s)
- Anouk Kaulmann
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, L-4422 Belvaux, Luxembourg
| | - Christelle M André
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, L-4422 Belvaux, Luxembourg
| | | | - Lucien Hoffmann
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, L-4422 Belvaux, Luxembourg
| | - Torsten Bohn
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, L-4422 Belvaux, Luxembourg.
| |
Collapse
|
20
|
Rodríguez-Solana R, Salgado JM, Domínguez JM, Cortés-Diéguez S. Comparison of Soxhlet, accelerated solvent and supercritical fluid extraction techniques for volatile (GC-MS and GC/FID) and phenolic compounds (HPLC-ESI/MS/MS) from Lamiaceae species. PHYTOCHEMICAL ANALYSIS : PCA 2015; 26:61-71. [PMID: 25196992 DOI: 10.1002/pca.2537] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2014] [Revised: 07/14/2014] [Accepted: 07/20/2014] [Indexed: 06/03/2023]
Abstract
INTRODUCTION Plants from the Lamiaceae family have been known traditionally for their beneficial health-promoting properties, attributed to their anti-inflammatory, anaesthetic and anti-microbial effects. OBJECTIVE The purposes of this study was to characterise the essential oils from four Lamiaceae plants by applying different extraction techniques. METHODS Accelerated solvent (ASE), Soxhlet and supercritical fluid (SFE) extraction methods were compared for their efficiency in obtaining the essential oils from plants. The volatile compounds were identified by GC-MS and the main chemotype was quantified by GC with flame ionisation detection (FID). Phenolic compounds were identified and quantified by HPLC and electrospray ionisation (ESI) with MS/MS. RESULTS The essential oils Mentha piperita (ct. menthol/menthone), Rosmarinus officinalis L. (ct. eucalyptol/camphor) and Origanum vulgare (ct. carvacrol/thymol), whereas Thymus vulgaris L. was found to be a pure chemotype (ct. thymol). All three extracts also contained six phenolic compounds. The highest extraction yields were achieved by the Soxhlet and ASE techniques, with M. piperita and R. officinalis L. producing the highest concentrations of rosmarinic and carnosic acids. Finally, it was observed that M. piperita and O. vulgare produced the highest total phenolic content, whereas R. officinalis L. and T. vulgaris L. produced the highest anti-oxidant activity. CONCLUSION The ASE and Soxhlet extraction techniques presented the highest yields of volatile and phenolic compounds, showing their suitability to characterise the chemical profile of aromatic plants.
Collapse
Affiliation(s)
- Raquel Rodríguez-Solana
- Department of Chemical Engineering, Sciences Faculty, University of Vigo (Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain; Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | | | | | | |
Collapse
|
21
|
Rajabi M, Ghanbari H, Barfi B, Asghari A, Haji-Esfandiari S. Ionic liquid-based ultrasound-assisted surfactant-emulsified microextraction for simultaneous determination of three important flavoring compounds in plant extracts and urine samples. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.034] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
22
|
Nagarani G, Abirami A, Nikitha P, Siddhuraju P. Effect of hydrothermal processing on total polyphenolics and antioxidant potential of underutilized leafy vegetables, Boerhaavia diffusa and Portulaca oleracea. Asian Pac J Trop Biomed 2014; 4:S468-77. [PMID: 25183131 PMCID: PMC4025293 DOI: 10.12980/apjtb.4.2014c1108] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2014] [Accepted: 02/28/2014] [Indexed: 10/25/2022] Open
Abstract
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.
Collapse
Affiliation(s)
| | | | | | - Perumal Siddhuraju
- *Corresponding author: Dr Perumal Siddhuraju, Reader, Bioresource Technology Lab, School of Life Sciences, Department of Environmental Sciences, Bharathiar University, Coimbatore-641046, Tamilnadu, India. Tel: +91 422 2428394. Fax: +91 4222422 387 E-mail:
| |
Collapse
|
23
|
Palermo M, Pellegrini N, Fogliano V. The effect of cooking on the phytochemical content of vegetables. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1057-70. [PMID: 24227349 DOI: 10.1002/jsfa.6478] [Citation(s) in RCA: 161] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2013] [Revised: 11/06/2013] [Accepted: 11/14/2013] [Indexed: 05/05/2023]
Abstract
Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scientific journals were considered in order to assess the effect of cooking on different phytochemical classes. Changes in phytochemicals upon cooking may result from two opposite phenomena: (1) thermal degradation, which reduces their concentration, and (2) a matrix softening effect, which increases the extractability of phytochemicals, resulting in a higher concentration with respect to the raw material. The final effect of cooking on phytochemical concentration depends on the processing parameters, the structure of food matrix, and the chemical nature of the specific compound. Looking at the different cooking procedures it can be concluded that steaming will ensure better preservation/extraction yield of phenols and glucosinolates than do other cooking methods: steamed tissues are not in direct contact with the cooking material (water or oil) so leaching of soluble compounds into water is minimised and, at the same time, thermal degradation is limited. Carotenoids showed a different behaviour; a positive effect on extraction and the solubilisation of carotenes were reported after severe processing.
Collapse
Affiliation(s)
- Mariantonella Palermo
- Department of Agriculture and Food Science, University of Naples Federico II, via Università 100, I-80055, Portici, Naples, Italy
| | | | | |
Collapse
|
24
|
Stability of falcarinol type polyacetylenes during processing of Apiaceae vegetables. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.01.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
25
|
Rawson A, Brunton N, Tuohy M. High pressure–temperature degradation kinetics of polyacetylenes in carrots. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.123] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|