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Hu G, Li X, Lai A, Liu Y, Zhang Y, Wang J, Sun S, Zhu J, Yang M. Comparative Analysis of the Nutritional Quality of Zizania latifolia Cultivars Harvested in Different Growing Seasons. Foods 2023; 13:30. [PMID: 38201058 PMCID: PMC10778467 DOI: 10.3390/foods13010030] [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: 11/04/2023] [Revised: 12/06/2023] [Accepted: 12/14/2023] [Indexed: 01/12/2024] Open
Abstract
Zizania latifolia (Z. latifolia) is a popular aquatic vegetable with various nutrients in south China, but little is known about its cultivars and growing seasons in terms of the nutritional components. This work aims to characterize the nutrients of five Z. latifolia cultivars in different growing seasons. The results showed that Z. latifolia samples differed in terms of chemical parameters, which were significantly affected by variety, growing season, and their interaction. Zhejiao No. 8, harvested in the autumn, stood out with the highest levels of vitamin C. Tangxiajiao and Zhejiao No. 1 contained the highest values of total soluble solids, reducing sugar, soluble proteins, and amino acids. Significant differences were observed between the autumn Z. latifolia and spring samples; the former were of higher quality than the latter based on hierarchical clustering analysis and principal component analysis. Moreover, total amino acids (TAA) and glutamic acid (GLU) were selected as the key indicators for Z. latifolia comprehensive quality by multiple linear regression analysis. This study provides essential information on Z. latifolia quality characteristics corresponding to cultivars and growing seasons, which lays the foundation for promoting the quality improvement of Z. latifolia scientifically.
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Affiliation(s)
- Guixian Hu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (G.H.); (A.L.); (Y.L.); (Y.Z.); (J.W.); (S.S.); (J.Z.)
| | - Xue Li
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (G.H.); (A.L.); (Y.L.); (Y.Z.); (J.W.); (S.S.); (J.Z.)
- Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China
- Food Safety Key Laboratory of Zhejiang Province, Hangzhou 310021, China
| | - Aiping Lai
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (G.H.); (A.L.); (Y.L.); (Y.Z.); (J.W.); (S.S.); (J.Z.)
| | - Yan Liu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (G.H.); (A.L.); (Y.L.); (Y.Z.); (J.W.); (S.S.); (J.Z.)
| | - Yu Zhang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (G.H.); (A.L.); (Y.L.); (Y.Z.); (J.W.); (S.S.); (J.Z.)
- Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China
- Food Safety Key Laboratory of Zhejiang Province, Hangzhou 310021, China
| | - Junhong Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (G.H.); (A.L.); (Y.L.); (Y.Z.); (J.W.); (S.S.); (J.Z.)
| | - Suling Sun
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (G.H.); (A.L.); (Y.L.); (Y.Z.); (J.W.); (S.S.); (J.Z.)
| | - Jiahong Zhu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (G.H.); (A.L.); (Y.L.); (Y.Z.); (J.W.); (S.S.); (J.Z.)
| | - Mengfei Yang
- Provincial Key Laboratory of Characteristic Aquatic Vegetable Breeding and Cultivation, Jinhua Academy of Agricultural Sciences, Jinhua 321000, China;
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de Aguiar AC, Pereira GA, Ribeiro CSDC, Eberlin MN, Soares LP, Ruiz ALTG, Pastore GM, Martínez J. Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening. Food Funct 2023. [PMID: 37401347 DOI: 10.1039/d3fo01698f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Capsiate and phenolics present in the free, esterified, glycosylated, and insoluble-bound forms of BRS Moema peppers were characterized and quantified using UHPLC-ESI-MS/MS. Additionally, the in vitro antiproliferative activity of BRS Moema extract was evaluated. The peppers showed considerable quantities of capsiate and phenolic compounds. Esterified phenolics were the main fraction, followed by the insoluble-bound fraction, indicating that relying solely on the extraction of soluble phenolics may underestimate the total phenolic content. Among the fourteen phenolics identified in extract fractions, gallic acid was the major constituent. Phenolic fractions displayed high antioxidant capacity by TEAC and ORAC assays. Nevertheless, the correlation between phenolic compounds and antioxidant activity suggested that other bioactive or phenolic compounds may contribute to the overall phenolic compounds and antioxidant capacity of the obtained fractions. Concerning the antiproliferative activity, the extract did not exhibit any effect on cell proliferation within the evaluated concentration range. These findings indicated that BRS Moema peppers can serve as a rich source of phenolic compounds. Therefore, fully utilizing them could bring advantages to the food and pharmaceutical industries, as well as to consumers and producers.
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Affiliation(s)
- Ana Carolina de Aguiar
- Centro de Ciências da Natureza, Universidade Federal de São Carlos (UFSCar), Rod. Lauri Simões de Barros, km 12 - SP 189, 18290-000, Buri, SP, Brazil.
| | - Gustavo Araujo Pereira
- Federal University of Pará (UFPA), R. Augusto Corrêa, 001, Guamá, 66075110, Belém, PA, Brazil
| | | | - Marcos Nogueira Eberlin
- MackMass Laboratory of Mass Spectrometry, School of Engineering- PPGEMN, Mackenzie Presbyterian University, São Paulo, SP 01302-907, Brazil
| | - Lana Pereira Soares
- LAFTEX, Faculty of Pharmaceutical Sciences, University of Campinas, 200 Candido Portinari Street, 13083-871, Campinas, SP, Brazil
| | - Ana Lucia Tasca Gois Ruiz
- LAFTEX, Faculty of Pharmaceutical Sciences, University of Campinas, 200 Candido Portinari Street, 13083-871, Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862, Campinas, SP, Brazil
| | - Julian Martínez
- School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862, Campinas, SP, Brazil
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Sanatombi K. Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge. Compr Rev Food Sci Food Saf 2023; 22:3011-3052. [PMID: 37184378 DOI: 10.1111/1541-4337.13170] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/02/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023]
Abstract
The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre- and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.
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