Evaluation of macro and trace elements content of wild edible Iranian plants and their contribution to dietary reference intakes

Phytochemical composition, simulated digestive bioaccessibility and cytotoxicity of Ficus auriculata Lour. fruits: In vitro and in silico insights

Ficus auriculata Lour. (Moraceae) is an underutilized wild edible fruit widely consumed for its nutritional properties. The present study aimed to determine the phytochemical composition and in vitro antioxidant, enzyme inhibitory, anti-inflammatory and anti-cancerous properties of the F. auriculata fruit extracts through in vitro digestion (oral, gastric and intestinal phases). The extracts were obtained by hot extraction and cold maceration methods using aqueous and methanolic solvents. Major phytoconstituents identified through LC-MS was subjected to molecular docking against the target proteins. The elemental analysis shows the presence of major elements; high levels of total phenolics (124.61 ± 0.82 mg gallic acid equivalent/g), flavonoids (76.38 ± 0.82 mg quercetin equivalent/g), vitamin E (32.48 ± 0.09 mg alpha-tocopherol equivalent/g), and carbohydrate (34.59 ± 0.45 mg glucose equivalent/g) in hot extracted methanolic undigested extract (HEM UD) and high level of total protein (124.71 ± 0.34 mg bovine serum albumin equivalent/g) in cold extracted methanolic undigested fruit extract were found. HEM UD showed high antioxidant activity in 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1-picryl-hydrazyl, and superoxide radical scavenging assays with IC50 of 53.30 ± 0.57, 80.69 ± 0.12, and 65.47 ± 1.13 μg/mL, respectively. The HEM UD extract also potentially inhibited the enzyme activity of α-amylase, α-glucosidase, tyrosinase, and protein denaturation (IC50 of 67.76 ± 1.22, 83.18 ± 1.23, 87.24 ± 1.15, and 65.76 ± 0.60 μg/mL). The most potent extract (HEM UD) was studied for its anticancer effects by MTT assay against the MCF-7 and HeLa cell lines and showed the IC50 of 89.80 ± 0.56 and 60.76 ± 0.04 μg/mL, respectively. The LC-MS analysis elucidated ten phytoconstituents. Based on the molecular docking study, querciturone could potentially be an effective constituent in treating diabetes and inflammation-related issues. The findings indicated the ability of F. auriculata fruits as a promising functional food.

Optimizing vertical farm cultivation of Cichorium spinosum L.: White Light's influence and nutrition management

The objective of this study was to examine the integration of a wild leafy vegetable, Cichorium spinosum L., in vertical farms. This research comprises two experiments focusing on different "white" light products and nutrient solutions. During both experiments, the temperature varied between 25 and 28 °C, relative humidity ranged from 50 to 70 %, carbon dioxide was at 450 ppm, and light intensity was set at 300 μmol m-2 s-1 respectively. In the lighting experiment, the three spectra used had the commercial names Neutral, Full and a SunLike™, and their spectral composition (blue:green:red:far-red) were 14:32:43:10, 16:36:40:8, and 21:34:36:7 respectively. The photoperiod was set to 12 h and the plant density was 50 plants m-2. Results showed no significant impact on agronomical parameters and leaf anatomy. The stomatal length and width decreased as the red:blue ratio of the light sources decreased, being greater in the Neutral treatment (red:blue ratio of 3.1) compared to the Full and SunLike™ (red:blue ratios of 2.5 and 1.7 respectively). Based on these results the preferable "white light" product was the one with the highest efficiency and lowest market price at the time of the experiment. In the nutrient solution experiment, the agronomical and nutritional attributes of stamnagathi plants supplied with a control nutrient solution, "N10-Fe15" were compared to plants cultivated under limited nitrogen, "N4-Fe15" and elevated iron, "N10-Fe48", EC was 1.5 ds m-1, and pH was 5.6-6.5. The experiment simulated commercial practices by increasing the photoperiod to 15 h and plant density to 100 plants per square meter. The results did not demonstrate significant effect of the nutrient solution differences on the agronomical characteristics except from a decrease in total Kjeldahl nitrogen under limited nitrogen conditions. Notably, leaf tissue phosphorus content increased under elevated iron conditions. The nitrate content remained within safe for consumption thresholds for all treatments. Based on these results, stamnagathi can be integrated in vertical farms under limited nitrogen conditions. Stamnagathi's resilience to elevated iron in the nutrient solution demonstrated its potential for future biofortification experiments.

The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments

This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D₂ content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom.