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Dong S, Fang S, Li J, Zheng W, Wang Z, Hu J, Zhao X, Liu Z, Feng H, Zhang Y. Comparative metabolic profiling of different pakchoi cultivars reveals nutritional diversity via widely targeted metabolomics. Food Chem X 2024; 22:101379. [PMID: 38645937 PMCID: PMC11031806 DOI: 10.1016/j.fochx.2024.101379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 04/05/2024] [Accepted: 04/09/2024] [Indexed: 04/23/2024] Open
Abstract
Pakchoi (Brassica rapa ssp. chinensis) is cultivated for its high nutritional value; however, the nutritional diversity of different pakchoi cultivars is rarely investigated. Herein, we performed widely targeted metabolic profiling analyses of five popular pakchois. A total of 670 metabolites were detected, which could be divided into 13 categories. The accumulation patterns of main nutritional metabolites among the five pakchois were significantly different and complementary. Moreover, the pakchoi cultivar 'QYC' showed quite different metabolomic profiles compared with other pakchois. The Venn diagram showed that the 75 differential metabolites were shared among the comparison groups ('QYC' vs. 'MET'/ 'NBC'/ 'PPQ'/ 'XQC'), of which 52 metabolites were upregulated in 'QYC'. The phenolic acids had the largest variations between 'QYC' and the other pakchoi cultivars. These findings expand metabolomic information on different pakchoi cultivars and further provide new insights into the selection and breeding of excellent pakchoi cultivars.
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Affiliation(s)
| | | | - Jinyan Li
- Department of Horticulture, Shenyang Agricultural University, Shenyang, SY, China
| | - Wenfeng Zheng
- Department of Horticulture, Shenyang Agricultural University, Shenyang, SY, China
| | - Zhe Wang
- Department of Horticulture, Shenyang Agricultural University, Shenyang, SY, China
| | - Junlong Hu
- Department of Horticulture, Shenyang Agricultural University, Shenyang, SY, China
| | - Xiuqi Zhao
- Department of Horticulture, Shenyang Agricultural University, Shenyang, SY, China
| | - Zhiyong Liu
- Department of Horticulture, Shenyang Agricultural University, Shenyang, SY, China
| | - Hui Feng
- Department of Horticulture, Shenyang Agricultural University, Shenyang, SY, China
| | - Yun Zhang
- Department of Horticulture, Shenyang Agricultural University, Shenyang, SY, China
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Jia X, An Q, Zhang N, Ren J, Pan S, Zheng C, Zhou Q, Fan G. Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes. Crit Rev Food Sci Nutr 2024:1-29. [PMID: 38644658 DOI: 10.1080/10408398.2024.2338834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/23/2024]
Abstract
As one of the most important vegetables and oils consumed globally, cruciferous foods are appreciated for their high nutritional value. However, there is no comprehensive knowledge to sufficiently unravel the "flavor mystery" of cruciferous foods. The present review provides a comprehensive literature on the recent advances regarding the contribution of glucosinolates (GSL) degradation products to cruciferous foods odor, which focuses on key GSL degradation products contributing to distinct odor of cruciferous foods (Brassica oleracea, Brassica rapa, Brassica napus, Brassica juncea, Raphanus sativus), and key factors affecting GSL degradation pathways (i.e., enzyme-induced degradation, thermal-induced degradation, chemical-induced degradation, microwave-induced degradation) during different processing and cooking. A total of 93 volatile GSL degradation products (i.e., 36 nitriles, 33 isothiocyanates, 3 thiocyanates, 5 epithionitriles, and 16 sulfides) and 29 GSL (i.e., 20 aliphatic, 5 aromatic, and 4 indolic) were found in generalized cruciferous foods. Remarkably, cruciferous foods have a distinctive pungent, spicy, pickled, sulfur, and vegetable odor. In general, isothiocyanates are mostly present in enzyme-induced degradation of GSL and are therefore often enriched in fresh-cut or low-temperature, short-time cooked cruciferous foods. In contrast, nitriles are mainly derived from thermal-induced degradation of GSL, and are thus often enriched in high-temperature, long-time cooked cruciferous foods.
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Affiliation(s)
- Xiao Jia
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Chang Zheng
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
| | - Qi Zhou
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
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Zheng C, Yang Y, Wei F, Lv X, Xia Z, Qi M, Zhou Q. Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder. Food Res Int 2023; 172:113121. [PMID: 37689882 DOI: 10.1016/j.foodres.2023.113121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Widely targeted metabolomics were performed to explore the differences in glucosinolate and odor-active compound levels between flowering Chinese cabbage powder (FCCP) under vacuum-drying and oven-drying conditions. Twenty-three aliphatic, five indole, and three aromatic glucosinolates were identified in two pretreated FCCP. Higher aliphatic glucosinolate levels were retained in vacuum-dried cabbage powder compared to oven-dried samples, and they were negatively correlated with treated temperatures. A total of 36 major odor contributing compounds were detected, including 5 sulfur compounds, 10 aldehydes, 9 heterocyclic compounds, 7 nitriles, 3 acids, and 2 others. 5-Hexenenitrile and (methyldisulfanyl)methan, provide typical pungent, sulfous, and vegetable notes in FCCP. Four major GSLs, namely 2(R)-hydroxy-3-butenyl glucosinolate, (2S)-2-hydroxy-4-pentenyl glucosinolate, 5-(methylthio)pentyl glucosinolate and 2-phenylethyl glucosinolate were the key precursors to form odor-active compounds. Higher temperatures in thermal effects promotes the formation of sulfur-containing and nitrile compounds compared to the vacuum-dried ones. This work can provide a guide for flavor and nutrition retention in FCCP process.
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Affiliation(s)
- Chang Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Yini Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Fang Wei
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Xin Lv
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Zengrun Xia
- Ankang Research and Development Center for Se-enriched Products, Ankang, Shaanxi 725000, China
| | - Meng Qi
- Ankang Research and Development Center for Se-enriched Products, Ankang, Shaanxi 725000, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
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Li Y, Ten MMZ, Tham CAT, Lim YX, Lu Y, Li D. Brassica rapa subsp. Chinensis juice enhances Bacillus subtilis selectively in leafy green production. ENVIRONMENTAL MICROBIOLOGY REPORTS 2023; 15:229-238. [PMID: 36916773 PMCID: PMC10464693 DOI: 10.1111/1758-2229.13154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Accepted: 03/03/2023] [Indexed: 05/06/2023]
Abstract
Bacillus subtilis (BS) is a well-known beneficial microorganism for plants but is not competitive in the plant rhizosphere microbiome. We report the selective support of Brassica rapa subsp. Chinensis (Xiao Bai Cai) juice (XBCJ) on BS both in hydroponic nutrient solution and the plant rhizosphere of lettuce. After 2 weeks of being inoculated in the lettuce rhizosphere, the Bacillus population was enumerated at 3.30 ± 0.07 log CFU/unit in the BS group and at 5.20 ± 0.39 log CFU/unit in the BS + XBCJ group (p < 0.05). Accordingly, lettuce crops from the BS + XBCJ group were significantly higher than the control group for all of the tested biomass-related parameters (p < 0.05). The treatment did not significantly affect the texture, colour, moisture contents, total phenolic contents, or antioxidant activities of the lettuce crops (p > 0.05). Non-target ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) suggested that phenolic compounds could be the key class of phytochemicals being responsible for the selectivity. High-throughput RNA-based 16S rRNA gene sequencing and analysis were performed to depict the influence of BS and XBCJ over the global microbiome compositions of plant rhizosphere.
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Affiliation(s)
- Yingyue Li
- Department of Food Science and TechnologyFaculty of Science, National University of SingaporeSingaporeSingapore
| | - Michelle Mei Zhen Ten
- Department of Food Science and TechnologyFaculty of Science, National University of SingaporeSingaporeSingapore
| | - Cliff An Ting Tham
- Department of Food Science and TechnologyFaculty of Science, National University of SingaporeSingaporeSingapore
| | - Yan Xi Lim
- Department of Food Science and TechnologyFaculty of Science, National University of SingaporeSingaporeSingapore
| | - Yuyun Lu
- Department of Food Science and TechnologyFaculty of Science, National University of SingaporeSingaporeSingapore
| | - Dan Li
- Department of Food Science and TechnologyFaculty of Science, National University of SingaporeSingaporeSingapore
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Park SJ, Lee MJ, Choi YJ, Yun YR, Lee MA, Min SG, Seo HY, Park DH, Park SH. Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates. Heliyon 2023; 9:e16525. [PMID: 37484326 PMCID: PMC10360592 DOI: 10.1016/j.heliyon.2023.e16525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 04/27/2023] [Accepted: 05/19/2023] [Indexed: 07/25/2023] Open
Abstract
Kimchi cabbage is a well-known glucosinolate (GLS)-containing vegetable, but its by-products are discarded despite the presence of GLS. The aim of this study was the optimization of the extraction and nanoencapsulation of GLS from kimchi cabbage by-products to enhance the intestinal absorption of GLS. The optimal GLS extraction conditions included steaming thrice as pretreatment, utilizing 70% methanol, and ultrasonication at 20% amplitude for 15 min. Under these conditions, 80.11 ± 4.40 mg/100 g of GLS extraction was obtained and the extraction yield was 81.70 ± 4.73%. The optimized kimchi cabbage by-product extract (KCE) was coated with chitosan-lipid nanoparticles (KCE-NPs) and their stability and release under simulated in vitro gastrointestinal conditions were evaluated. KCE-NPs protected the encapsulated GLS under acidic gastric conditions and released 91.63 ± 0.76% of GLS in the simulated intestinal medium. Therefore, the proposed KCE-NPs are a promising delivery system for increasing GLS absorption.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Sung Hee Park
- Corresponding author. Industrial Technology Research Group, World Institute of Kimchi, Kimchiro 86, Gwangju, 61755, Republic of Korea.
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Seasonal Fluctuations of Crop Yield, Total Phenolic Content and Antioxidant Activity in Fresh or Cooked Borage (Borago officinalis L.), Mallow (Malva sylvestris L.) and Buck’s-Horn Plantain (Plantago coronopus L.) Leaves. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The interest for wild edible plants as functional food is increasing among consumers in the Mediterranean countries because of their high content of antioxidants. However, a critical point is the seasonality of wild edible species due to their spontaneity and the cultivation results necessary to satisfy market requests. Moreover, cooking may be necessary for most wild edible species to enhance their palatability. In the present experiment, the crop yield, total phenolic content (TPC) and antioxidant activity (AA) of leaves were determined in three wild edible species (Borago officinalis L., Malva sylvestris L. and Plantago coronopus L.), which were hydroponically cultivated in winter and in spring. Plants were recurrently harvested three times and the leaves were analyzed raw or after boiling in water for different times based on their palatability as evaluated by a hedonic test (2 min for B. officinalis, 2.5 min for M. sylvestris and 8 min for P. coronopus). The total crop yield was promising, especially for P. coronopus, with small differences between winter and spring (9.3 and 13.8 kg m−2, respectively). The boiling treatment caused a loss of TPC and, in some cases, of the AA in B. officinalis and M. sylvestris due to the solubilization of phenolic and other antioxidant compounds in boiling water. Conversely, in P. coronopus, TPC and AA were higher in boiled leaves than in fresh leaves, likely due to the strong binding of phenolic compounds to the cell wall. This binding might lead to the inefficient extraction of these compounds through the boiling treatment.
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A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves ( Momordica balsamina L.) Cooked by Different Culinary Techniques. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27061901. [PMID: 35335263 PMCID: PMC8951283 DOI: 10.3390/molecules27061901] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 11/17/2022]
Abstract
Prior to consumption, African pumpkin leaves (Momordica balsamina L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant activity, antinutrients and inhibitory effects on α-glucosidase and α-amylase activities were examined. A set of 14 bioactive metabolites were identified in raw and cooked African leaves using UPLC-QTOF/MS. The results showed that the four different types of household cooking methods had different effects on the bioactive metabolomics profile of African pumpkin leaves. In comparison to raw leaves and leaves cooked in other methods, the concentrations of six phenolic compounds, rutin, cryptochlorogenic acid (4-caffeoylquinic acid), pseudolaroside A, isorhamnetin 3-O-robinoside, quercetin 3-galactoside, and trans-4-feruloylquinic acid, were highest in stir-fried leaves. Of all household cooking methods tested, stir-frying increased the content of lutein, β-carotene, and zeaxanthin by 60.00%, 146.15%, and 123.51%, respectively. Moreover, stir-frying African pumpkin leaves increased the antioxidant activity (DPPH and ABTS) and the inhibition of α-glucosidase and α-amylase. Compared to all four methods of household cooking, stir-frying reduced the antinutritive compounds compared to raw leaves. This work provides useful information to the consumers on the selection of suitable cooking methods for African pumpkin leaves.
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Hao J, Lou P, Han Y, Zheng L, Lu J, Chen Z, Ni J, Yang Y, Xu M. Ultraviolet-B Irradiation Increases Antioxidant Capacity of Pakchoi (Brassica rapa L.) by Inducing Flavonoid Biosynthesis. PLANTS 2022; 11:plants11060766. [PMID: 35336648 PMCID: PMC8949486 DOI: 10.3390/plants11060766] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 11/16/2022]
Abstract
As an important abiotic stress factor, ultraviolet-B (UV-B) light can stimulate the accumulation of antioxidants in plants. In this study, the possibility of enhancing antioxidant capacity in pakchoi (Brassica rapa L.) by UV-B supplementation was assessed. Irradiation with 4 µmol·m−2·s−1 UV-B for 4 h or 2 µmol·m−2·s−1 UV-B for 24 h significantly increased the 1,1–diphenyl–2–picrylhydrazyl (DPPH) scavenging activity and total reductive capacity, as a result of inducing a greater accumulation of total polyphenols and flavonoids without affecting the plant biomass. A high performance liquid chromatography (HPLC) analysis showed that the concentrations of many flavonoids significantly increased in response to UV-B treatment. The activities of three enzymes involved in the early steps of flavonoid biosynthesis, namely phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate: coenzyme A (CoA) ligase (4CL), were significantly increased after the corresponding UV-B treatment. Compared with the control, the expression levels of several flavonoid biosynthesis genes (namely BrPAL, BrC4H, Br4CL, BrCHS, BrF3H, BrF3′H, BrFLS, BrDFR, BrANS, and BrLDOX) were also significantly up–regulated in the UV-B treatment group. The results suggest that appropriate preharvest UV-B supplementation could improve the nutritional quality of greenhouse-grown pakchoi by promoting the accumulation of antioxidants.
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Affiliation(s)
- Juan Hao
- Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medicinal Plants, Hangzhou Normal University, Hangzhou 311121, China; (J.H.); (P.L.); (Y.H.); (L.Z.); (J.L.); (Z.C.); (J.N.); (Y.Y.)
| | - Panpan Lou
- Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medicinal Plants, Hangzhou Normal University, Hangzhou 311121, China; (J.H.); (P.L.); (Y.H.); (L.Z.); (J.L.); (Z.C.); (J.N.); (Y.Y.)
| | - Yidie Han
- Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medicinal Plants, Hangzhou Normal University, Hangzhou 311121, China; (J.H.); (P.L.); (Y.H.); (L.Z.); (J.L.); (Z.C.); (J.N.); (Y.Y.)
| | - Lijun Zheng
- Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medicinal Plants, Hangzhou Normal University, Hangzhou 311121, China; (J.H.); (P.L.); (Y.H.); (L.Z.); (J.L.); (Z.C.); (J.N.); (Y.Y.)
| | - Jiangjie Lu
- Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medicinal Plants, Hangzhou Normal University, Hangzhou 311121, China; (J.H.); (P.L.); (Y.H.); (L.Z.); (J.L.); (Z.C.); (J.N.); (Y.Y.)
| | - Zhehao Chen
- Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medicinal Plants, Hangzhou Normal University, Hangzhou 311121, China; (J.H.); (P.L.); (Y.H.); (L.Z.); (J.L.); (Z.C.); (J.N.); (Y.Y.)
| | - Jun Ni
- Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medicinal Plants, Hangzhou Normal University, Hangzhou 311121, China; (J.H.); (P.L.); (Y.H.); (L.Z.); (J.L.); (Z.C.); (J.N.); (Y.Y.)
| | - Yanjun Yang
- Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medicinal Plants, Hangzhou Normal University, Hangzhou 311121, China; (J.H.); (P.L.); (Y.H.); (L.Z.); (J.L.); (Z.C.); (J.N.); (Y.Y.)
| | - Maojun Xu
- Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medicinal Plants, Hangzhou Normal University, Hangzhou 311121, China; (J.H.); (P.L.); (Y.H.); (L.Z.); (J.L.); (Z.C.); (J.N.); (Y.Y.)
- Key Laboratory of Hangzhou City for Quality and Safety of Agricultural Products, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
- Correspondence: ; Tel.: +86-0571-2886-5335
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Hanschen FS. Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra). Food Chem 2020; 321:126694. [PMID: 32244140 DOI: 10.1016/j.foodchem.2020.126694] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 03/24/2020] [Accepted: 03/24/2020] [Indexed: 02/08/2023]
Abstract
Red cabbage contains glucosinolates, precursors to health-promoting isothiocyanates. However, raw cabbage often releases mainly epithionitriles and nitriles from glucosinolates. To increase isothiocyanate formation, the effect of acid usage in the preparation of red cabbage was evaluated. Moreover, the effects of the chosen boiling method (acidic boiled red cabbage versus neutral boiled blue cabbage) on glucosinolate degradation were investigated using UHPLC-DAD-ToF-MS and GC-MS. The addition of vinegar significantly increased isothiocyanate formation of cabbage salad from 0.09 to 0.21 µmol/g fresh weight, while lemon juice only slightly increased isothiocyanate formation. Acidic boiled red cabbage degraded glucosinolates and increased nitrile formation, while in neutral boiled blue cabbage, glucosinolates were stable. However, shortly boiled blue cabbage (5 min) had the highest isothiocyanate levels (0.08 µmol/g fresh weight). Thus, for a diet rich in isothiocyanates it is recommended to acidify raw cabbage salads and prepare shortly boiled blue cabbage instead of red cabbage.
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Affiliation(s)
- Franziska S Hanschen
- Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany.
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Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage ( Brassica rapa L. subsp. chinensis). Foods 2019; 8:foods8090399. [PMID: 31500353 PMCID: PMC6770643 DOI: 10.3390/foods8090399] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 08/28/2019] [Accepted: 08/29/2019] [Indexed: 12/11/2022] Open
Abstract
Non-heading Chinese cabbage (Brassica rapa L. subsp. chinensis) is a widely consumed leafy vegetable by the rural people in South Africa. Traditional blanching methods (5%, 10% or 20% lemon juice solutions in steam, microwave treatments and hot water bath at 95 °C) on the changes of colour properties, phenolic metabolites, glucosinolates and antioxidant properties were investigated in this study. Blanching at 95 °C in 5% lemon juice solution maintained the chlorophyll content, reduced the difference in colour change ∆E, and increased the total phenolic content and the antioxidant activities (ferric reducing-antioxidant power assay (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assay). The highest concentration of kaempferol-dihexoside, kaempferol-sophoroside, kaempferol hexoside, and ferulic acid was noted in samples blanched in 5% lemon juice, at 95 °C. However, concentrations of kaempferol O-sophoroside-O-hexoside was highest in raw leaf samples. Supervised Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) and the UPLC-MS and chemometric approach showed the acid protocatechuoyl hexose unique marker identified responsible for the separation of the blanching treatments (5% lemon juice at 95° C) and raw leaves. However, other unidentified markers are also responsible for the separation of the two groups (the raw leaves and the hot water moist blanched samples) and these need to be identified. Blanching at 95 °C in 10% lemon solution significantly increased the glucosinolate sinigrin content. Overall blanching at 95 °C in 5% lemon juice solution can be recommended to preserve the functional compounds in Nightshade leaves.
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