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Zhang D, Ge X, Jiao Y, Liu Y. Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein. Food Chem 2024; 441:137997. [PMID: 38183715 DOI: 10.1016/j.foodchem.2023.137997] [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: 08/08/2023] [Revised: 11/06/2023] [Accepted: 11/12/2023] [Indexed: 01/08/2024]
Abstract
In this study, we analyzed the tea polyphenol composition, volatile flavor composition and storage stability of steamed beef with black tea. The molecular docking and dynamics were used to elucidate the interaction mechanism between the active components of black tea and myofibrillar proteins. The highest content of caffeine (CAF) was found in black tea steamed beef products, followed by catechin (C), epicatechin gallate (ECG), epicatechin gallate (EGCG) and theaflavins (TF). Steamed beef with black tea showed low ΔE* value, low TBARS value, low carbonyl content as well as high sulfhydryl content during storage. The addition of C, CAF, ECG, EGCG and TF enhanced the oxidative stability of myofibrillar protein. In this study, the effects of active components of black tea on the oxidative stability of myofibrillar protein and their interactions were determined, which could provide a reference for the application of black tea and its active components in meat products. At the same time, it can provide new ideas for the development of new meat products.
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Affiliation(s)
- Duoduo Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Xinyu Ge
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Yang Jiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
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2
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Riaz F, Hameed A, Asghar MJ. Grain nutritional and antioxidant profiling of diverse lentil ( Lens culinaris Medikus) genetic resources revealed genotypes with high nutritional value. Front Nutr 2024; 11:1344986. [PMID: 38585617 PMCID: PMC10998453 DOI: 10.3389/fnut.2024.1344986] [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: 11/27/2023] [Accepted: 03/04/2024] [Indexed: 04/09/2024] Open
Abstract
The lentil (Lens culinaris Medikus ssp. Culinaris) is a self-pollinating, diploid (2n = 2X = 14) crop with a genome size of 4 Gbp. The present study was conducted to provide a database for the evaluation of lentil antioxidant capacity, nutritional quality, and biochemical attributes. For these purposes, lentil germplasm, including 100 exotic and local genotypes from different agro-climatic zones of Pakistan, was collected. Significant variation (p < 0.05) was found among the genotypes under investigation using the Tukey HSD test. Ascorbate peroxidase was highest in ALTINOPARK (2,465 Units/g s. wt.), catalase in LPP 12110 (5,595 Units/g s. wt.), superoxide dismutase in LPP 12105 (296.75 Units/g s. wt.), and peroxidase in NIAB Masoor 2002 (3,170 Units/g s. wt.). Furthermore, NLM 15016 had a maximum total antioxidant capacity of 15.763 mg/g s. wt. The maximum values of total soluble sugars (83.93 mg/g. s. wt.) and non-reducing sugars (74.79 mg/g. s. wt.) were noticed in NLM 15015. The highest reducing sugars were detected in ILL 8006 (45.68 mg/g. s. wt.) ascorbic acid in LPP 12182 (706 μg/g s. wt.), total phenolic content in NLI 17003 (54,600 μM/g s. wt.), and tannins in NLI 17057 (24,563 μM/g s. wt.). The highest chlorophyll a (236.12 μg/g s. wt.), chlorophyll b (317 μg/g s. wt.), total chlorophyll (552.58 μg/g s. wt.), and lycopene (10.881 μg/g s. wt.) were found in NLH 12097. Maximum total carotenoids were revealed in the local approved variety Markaz 2009 (17.89 μg/g s. wt.). Principal component analysis (PCA), correlation analysis (Pearson's test), and agglomerative hierarchical clustering (AHC) were performed to detect the extent of variation in genotypes. In cluster analysis, all genotypes were categorized into three clusters. Cluster II genotypes showed remarkable divergence with cluster III. According to PCA, the contribution of PC-I regarding tested nutritional parameters toward variability was the highest (39.75%) and indicated positive factor loading for the tested nutritional and biochemical parameters. In conclusion, genotype X 2011S 33-34-32 can be used by the food industry in making pasta, multigrain bread, and snacking foods due to its high protein content for meat alternative seekers. Identified genotypes with high nutritional attributes can be utilized to improve quality parameters in the respective lentil breeding lines.
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Affiliation(s)
| | - Amjad Hameed
- Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences (NIAB-C, PIEAS), Faisalabad, Pakistan
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3
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Liberal Â, Almeida D, Fernandes Â, Pereira C, Ferreira IC, Vivar-Quintana AM, Barros L. Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:104-115. [PMID: 37535858 DOI: 10.1002/jsfa.12896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/08/2023] [Accepted: 08/04/2023] [Indexed: 08/05/2023]
Abstract
BACKGROUND Lentils are an ancient legume established worldwide for direct consumption and with great potential for application in food processing. In addition, it is a sustainable crop owing to its ability to scavenge nitrogen and carbon, and it improves the nutrient status of the soil. A diet rich in lentils has been linked to significant health benefits. However, the composition of lentils can be influenced by both the lentil variety and the growing conditions. The aim of this work was to evaluate the nutritional profiles and antioxidant potential, as well as the impact that the type of cultivation (conventional or organic) and the variety could have on these parameters, in different lentil varieties. RESULTS Overall, carbohydrates are the major macronutrients in all varieties, with notable amounts of fibre (11.62-27.36%) and starch (41.98-50.27%). High amounts of protein and ash were also identified, particularly in the Beluga variety, with 21.9-23.3 and 1.38-1.82 g 100 g-1 fresh weight, respectively. Fructose and sucrose were detected (high-performance liquid chromatography (HPLC) with refraction index detection), along with oxalic, quinic, malic, and shikimic acids (ultra-fast liquid chromatography with photodiode array detection), and α- and γ-tocopherol isoforms (HPLC with fluorescence detection). Fatty acid methyl ester assessment showed the prevalence of polyunsaturated fatty acids (33.5-46.3%). Good antioxidant capacity (thiobarbituric acid reactive substances and oxidative haemolysis inhibition assay) was also noted. CONCLUSION The results obtained showed that all the varieties analysed are an excellent source of fibre and have a good antioxidant capacity. Lentil variety has a greater influence on its nutritional composition than the type of cultivation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Daiana Almeida
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel Cfr Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Ana María Vivar-Quintana
- Tecnología de los Alimentos, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Salamanca, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
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Abudeshesh RM, Aboul-Nasr AM, Khairy HM, Atia MAM, Sabra MA. Differential impacts of interactions between Serendipita indica, Chlorella vulgaris, Ulva lactuca and Padina pavonica on Basil (Ocimum basilicumL.). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 206:108218. [PMID: 38029616 DOI: 10.1016/j.plaphy.2023.108218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 12/01/2023]
Abstract
Plant biostimulants (PBs) are used globally to increase crop yield and productivity. PBs such as (Serendipita indica) or algal extracts stimulate and accelerate plant physiological processes. The physiological, ecological, and biochemical effects of (Serendipita indica) or algal extracts individually and in combination on basil plant (Ocimum basilicum L.) were investigated. Macroalgae samples were collected from Abu Qir, Alexandria, Egypt. The growth parameters, chlorophyll index, and biochemical composition of basil were analyzed at 90th day. The (Chlorella vulgaris) + (Serendipita indica) (MI + F) treatment increased chlorophyll index by 61.7% (SPAD) compared to control. (Chlorella vulgaris) had the highest growth hormones, including GA3 at 158.2 ppb, GA4 at 149.1 ppb, GA7 at 142.6 ppb, IAA at 136.6 ppb, and TC at 130.9 ppb, while (Ulva lactuca) had the lowest. The MI + F treatment yielded the highest essential oil and antioxidant values. Treatment with (Chlorella vulgaris) increased S. indica colonization by 66%. In contrast, Ulva lactuca and (Padina Pavonica) inhibited S. indica colonization by 80% and 40%, respectively. (Ulva lactuca) and (Padina Pavonica) inhibited S. indica colonization by 80% and 40%, respectively. Combined treatments had a greater influence on basil performance than the individual treatments. The evidence of synergistic/additive benefits to plants performance due to the interactive effects of (Chlorella vulgaris) and (Serendipita indica) had been studied. Complementary modes of action between (Chlorella vulgaris) and (Serendipita indica), through their components newly emerging properties on basil, may explain observed synergistic effects. This study explores the potential of microbial-algal interactions, particularly (Chlorella vulgaris) and (Serendipita indica), as innovative plant biostimulants. These interactions demonstrate positive effects on basil growth, offering promise for more effective microbial-based formulations to enhance crop productivity and sustainability in agriculture. These novelties will help create a second generation of PBs with integrated and complementary actions.
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Affiliation(s)
| | - Amal M Aboul-Nasr
- Agricultural Botany Department, (Agricultural Microbiology), Faculty of Agriculture Saba Basha, Alexandria University, Egypt
| | - Hanan M Khairy
- National Institute of Oceanography and Fisheries, NIOF, Egypt
| | - Mohamed A M Atia
- Genome Mapping Department, Agricultural Genetic Engineering Research Institute (AGERI), Agricultural Research Center (ARC), Giza, Egypt
| | - Mayada A Sabra
- Agricultural Botany Department, (Agricultural Microbiology), Faculty of Agriculture Saba Basha, Alexandria University, Egypt
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Benites-Mena J, Vargas-De-La-Cruz C, Vergara-Valdés C, Jave-Nakayo J, Ortiz-Viedma J, Char C, Inga-Guevara M, Flores M, Cepeda A. Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans ( Phaseolus vulgaris L.) by Supercritical CO 2 Extraction. Foods 2023; 13:36. [PMID: 38201064 PMCID: PMC10778339 DOI: 10.3390/foods13010036] [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: 09/22/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 01/12/2024] Open
Abstract
The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.
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Affiliation(s)
- Jesus Benites-Mena
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Celia Vargas-De-La-Cruz
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Claudia Vergara-Valdés
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, Chile;
| | - Jorge Jave-Nakayo
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Santiago 8391063, Chile;
| | - Cielo Char
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Santiago 8391063, Chile;
| | - Marianela Inga-Guevara
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 8380000, Peru;
| | - Marcos Flores
- Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Talca 3460000, Chile;
| | - Alberto Cepeda
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química, Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain;
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Bhowmik P, Yan W, Hodgins C, Polley B, Warkentin T, Nickerson M, Ro DK, Marsolais F, Domoney C, Shariati-Ievari S, Aliani M. CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles. FRONTIERS IN PLANT SCIENCE 2023; 14:1246905. [PMID: 37810390 PMCID: PMC10552856 DOI: 10.3389/fpls.2023.1246905] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Accepted: 08/23/2023] [Indexed: 10/10/2023]
Abstract
Introduction Although pulses are nutritious foods containing high amounts of protein, fiber and phytochemicals, their consumption and use in the food industry have been limited due to the formation of unappealing flavors/aromas described as beany, green, and grassy. Lipoxygenase (LOX) enzymes are prevalent among pulse seeds, and their activity can lead to the formation of specific volatile organic compounds (VOCs) from certain polyunsaturated fatty acids (PUFAs). As a widespread issue in legumes, including soybean, these VOCs have been linked to certain unappealing taste perception of foods containing processed pulse seeds. Methods To address this problem in pea and as proof of principle to promote the wider use of pulses, a Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) construct was designed to create null alleles (knockouts) of PsLOX2 which had been implicated in the generation of VOCs in peas. Results and discussion Successful CRISPR/Cas9-mediated LOX gene editing of stable transgenic pea lines (TGP) was confirmed by DNA sequencing of the wild type (WT) and TGP pslox2 mutant lines. These lines were also assessed for LOX activity, PUFA levels, and VOCs. Compared to WT peas, the TGP lines showed a significant reduction (p < 0.05) in LOX activity and in the concentration of key VOCs, including hexanal, 2-hexenal, heptanal, (E)-2-heptenal, (E,E)-2,4-heptadienal, 1-octen-3-ol, octanal, (E)-2-octenal (E,E)-2,4-nonadienal and furan-2-pentyl. The content of two essential PUFAs, linoleic and α-linolenic acids, the known substrates of LOX in plants, was higher in TGP flours, indicating the efficacy of the CRISPR-mediated gene editing in minimizing their oxidation and the further modification of PUFAs and their products. The collection of VOCs from the headspace of ground pea seeds, using a portable eNose also distinguished the TGP and WT lines. Multiple regression analysis showed that LOX activity correlated with the two VOCs, heptanal and (E,E)-2,4-heptadienal in pea flours. Partial Least Squares Regression (PLS-R) plot for selected PUFAs, VOCs, and sensor responses in WT and TGP lines showed distinct clusters for WT and TGP lines. Together this data demonstrates the utility of CRISPR mediated mutagenesis of PsLOX2 to quickly improve aroma and fatty acid (FA) profiles of pea seeds of an elite Canadian variety.
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Affiliation(s)
- Pankaj Bhowmik
- Aquatic and Crop Resource Development Centre, National Research Council Canada, Saskatoon, SK, Canada
| | - Wei Yan
- Aquatic and Crop Resource Development Centre, National Research Council Canada, Saskatoon, SK, Canada
| | - Connor Hodgins
- Department of Biological Sciences, University of Calgary, Calgary, AB, Canada
| | - Brittany Polley
- Aquatic and Crop Resource Development Centre, National Research Council Canada, Saskatoon, SK, Canada
| | - Tom Warkentin
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Dae-Kyun Ro
- Department of Biological Sciences, University of Calgary, Calgary, AB, Canada
| | - Frédéric Marsolais
- London Research and Development Centre, Agriculture and Agri-Food Canada, London, ON, Canada
| | - Claire Domoney
- Department of Biochemistry and Metabolism, John Innes Centre, Norwich Research Park, Norwich, United Kingdom
| | - Shiva Shariati-Ievari
- Division of Neurodegenerative Diseases (DND), St Boniface Hospital Research Center, Winnipeg, MB, Canada
| | - Michel Aliani
- Division of Neurodegenerative Diseases (DND), St Boniface Hospital Research Center, Winnipeg, MB, Canada
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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Wu DT, Li WX, Wan JJ, Hu YC, Gan RY, Zou L. A Comprehensive Review of Pea ( Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications. Foods 2023; 12:2527. [PMID: 37444265 DOI: 10.3390/foods12132527] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Wen-Xing Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jia-Jia Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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Grygier A, Chakradhari S, Ratusz K, Rudzińska M, Patel KS, Lazdiņa D, Segliņa D, Górnaś P. Evaluation of Selected Medicinal, Timber and Ornamental Legume Species' Seed Oils as Sources of Bioactive Lipophilic Compounds. Molecules 2023; 28:molecules28103994. [PMID: 37241735 DOI: 10.3390/molecules28103994] [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: 03/14/2023] [Revised: 04/25/2023] [Accepted: 05/04/2023] [Indexed: 05/28/2023] Open
Abstract
Bioactive lipophilic compounds were investigated in 14 leguminous tree species of timber, agroforestry, medicinal or ornamental use but little industrial significance to elucidate their potential in food additive and supplement production. The tree species investigated were: Acacia auriculiformis, Acacia concinna, Albizia lebbeck, Albizia odoratissima, Bauhinia racemosa, Cassia fistula, Dalbergia latifolia, Delonix regia, Entada phaseoloides, Hardwickia binata, Peltophorum pterocarpum, Senegalia catechu, Sesbania sesban and Vachellia nilotica. The hexane-extracted oils of ripe seeds were chromatographically analysed for their fatty acid composition (GC-MS), tocochromanol (RP-HPLC/FLD), squalene and sterol (GC-FID) content. A spectrophotometrical method was used to determine total carotenoid content. The results showed generally low oil yield (1.75-17.53%); the highest was from H. binata. Linoleic acid constituted the largest proportion in all samples (40.78 to 62.28% of total fatty acids), followed by oleic (14.57-34.30%) and palmitic (5.14-23.04%) acid. The total tocochromanol content ranged from 100.3 to 367.6 mg 100 g-1 oil. D. regia was the richest and the only to contain significant amount of tocotrienols while other oils contained almost exclusively tocopherols, dominated by either α-tocopherol or γ-tocopherol. The total carotenoid content was highest in A. auriculiformis (23.77 mg 100 g-1), S. sesban (23.57 mg 100 g-1) and A. odoratissima (20.37 mg 100 g-1), and ranged from 0.7 to 23.7 mg 100 g-1 oil. The total sterol content ranged from 240.84 to 2543 mg 100 g-1; A. concinna seed oil was the richest by a wide margin; however, its oil yield was very low (1.75%). Either β-sitosterol or Δ5-stigmasterol dominated the sterol fraction. Only C. fistula oil contained a significant amount of squalene (303.1 mg 100 g-1) but was limited by the low oil yield as an industrial source of squalene. In conclusion, A. auriculiformis seeds may hold potential for the production of carotenoid-rich oil, and H. binata seed oil has relatively high yield and tocopherol content, marking it as a potential source of these compounds.
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Affiliation(s)
- Anna Grygier
- Faculty of Food Science and Nutrition, Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Suryakant Chakradhari
- School of Studies in Chemistry/Environmental Science, Pt. Ravishankar Shukla University, Raipur 492010, CG, India
| | - Katarzyna Ratusz
- Division of Fats and Oils Technology, Department of Food Technology, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Khageshwar Singh Patel
- Department of Applied Sciences, Amity University, State Highway 9, Raipur Baloda-Bazar Road, Tilda, Raipur 493225, CG, India
| | - Danija Lazdiņa
- Institute of Horticulture, Graudu 1, LV-3701 Dobele, Latvia
| | - Dalija Segliņa
- Institute of Horticulture, Graudu 1, LV-3701 Dobele, Latvia
| | - Paweł Górnaś
- Institute of Horticulture, Graudu 1, LV-3701 Dobele, Latvia
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9
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He L, Hu Q, Wei L, Ge X, Yu N, Chen Y. Unravelling dynamic changes in non-volatile and volatile metabolites of pulses during soaking: An integrated metabolomics approach. Food Chem 2023; 422:136231. [PMID: 37141754 DOI: 10.1016/j.foodchem.2023.136231] [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: 12/21/2022] [Revised: 04/11/2023] [Accepted: 04/20/2023] [Indexed: 05/06/2023]
Abstract
An integrated metabolomics approach based on UPLC-QTOF-MS and HS-SPME-GC-orbitrap-MS was performed to investigate the dynamic changes of metabolite profiling in chickpeas, red speckled kidney beans, and mung beans during soaking. There were 23, 23, 16 non-volatile metabolites, and 18, 21, 22 volatile metabolites were identified as differential metabolites in chickpeas, red speckled kidney beans, and mung beans during soaking, respectively. These metabolites mainly included flavonoids, lysophosphatidylcholines (LPCs), lysophosphatidylethanolamines (LPEs), fatty acids, alcohols, aldehydes, and esters. The key time points responsible for the significant changes in metabolites and quality of the three pulses were 4, 8, and 24 h of soaking. Results revealed that the variations of some metabolites could attribute to oxidation and hydrolysis reactions. These results contribute to a better understanding of how soaking affects pulses quality, and provide useful information for determining soaking time according to nutritional and sensory requirements of their final products or dishes.
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Affiliation(s)
- Lei He
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Qian Hu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Liyang Wei
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Xuliyang Ge
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Ning Yu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ying Chen
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China.
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10
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Savina T, Lisun V, Feduraev P, Skrypnik L. Variation in Phenolic Compounds, Antioxidant and Antibacterial Activities of Extracts from Different Plant Organs of Meadowsweet ( Filipendula ulmaria (L.) Maxim.). Molecules 2023; 28:molecules28083512. [PMID: 37110746 PMCID: PMC10140895 DOI: 10.3390/molecules28083512] [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: 03/14/2023] [Revised: 04/05/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
Meadowsweet (Filipendula ulmaria (L.) Maxim.) has been widely used in the treatment of various diseases. The pharmacological properties of meadowsweet are derived from the presence of phenolic compounds of a diverse structure in sufficiently large quantities. The purpose of this study was to examine the vertical distribution of individual groups of phenolic compounds (total phenolics, flavonoids, hydroxycinnamic acids, catechins, proanthocyanidins, and tannins) and individual phenolic compounds in meadowsweet and to determine the antioxidant and antibacterial activity of extracts from various meadowsweet organs. It was found that the leaves, flowers, fruits, and roots of meadowsweet are characterized by a high total phenolics content (up to 65 mg g-1). A high content of flavonoids was determined in the upper leaves and flowers (117-167 mg g-1), with high contents of hydroxycinnamic acids in the upper leaves, flowers, and fruits (6.4-7.8 mg g-1); high contents of catechins and proanthocyanidins in the roots (45.1 and 3.4 mg g-1, respectively); and high tannin content in the fruits (38.3 mg g-1). Analysis of extracts by high-performance liquid chromatography (HPLC) showed that the qualitative and quantitative composition of individual phenolic compounds in various parts of the meadowsweet varied greatly. Among the flavonoids identified in meadowsweet, quercetin derivatives dominate, namely quercetin 3-O-rutinoside, quercetin 3-β-d-glucoside, and quercetin 4'-O-glucoside. Quercetin 4'-O-glucoside (spiraeoside) was found only in the flowers and fruits. Catechin was identified in the leaves and roots of meadowsweet. The distribution of phenolic acids across the plant was also uneven. In the upper leaves, a higher content of chlorogenic acid was determined, and in the lower leaves, a higher content of ellagic acid determined. In flowers and fruits, a higher contents of gallic, caftaric, ellagic, and salicylic acids were noted. Ellagic and salicylic acids were also dominant among phenolic acids in the roots. Based on the results of the analysis of antioxidant activity in terms of the ability to utilize the radicals of 2,2-diphenyl-1-picrylhydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazolino-6-sulfonic acid) (ABTS) and in terms of iron-reducing ability (FRAP), the upper leaves, flowers, and fruits of meadowsweet can be considered plant raw materials suitable to obtain extracts with high antioxidant activity. Extracts of plant fruits and flowers also showed high antibacterial activity against the bacteria Bacillus subtilis and Pseudomonas aeruginosa.
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Affiliation(s)
- Tamara Savina
- Higher School of Living Systems, MedBio Cluster, Immanuel Kant Baltic Federal University, Kaliningrad 236040, Russia
| | - Valery Lisun
- Higher School of Living Systems, MedBio Cluster, Immanuel Kant Baltic Federal University, Kaliningrad 236040, Russia
| | - Pavel Feduraev
- Higher School of Living Systems, MedBio Cluster, Immanuel Kant Baltic Federal University, Kaliningrad 236040, Russia
| | - Liubov Skrypnik
- Laboratory of Natural Antioxidants, Research and Education Center "Industrial Biotechnologies", MedBio Cluster, Immanuel Kant Baltic Federal University, Kaliningrad 236040, Russia
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11
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Santana AA, Zanin RC, de Oliveira RA, Kurozawa LE, Park KJ. Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Affiliation(s)
- Audirene Amorim Santana
- School of Agricultural Engineering University of Campinas Campinas Brazil
- School of Chemical Engineering Federal University of Maranhão São Luis Brazil
| | - Rodolfo Campos Zanin
- Research and Development Companhia Iguaçu de Café Solúvel S.A. Cornélio Procópio Brazil
| | | | | | - Kil Jin Park
- School of Agricultural Engineering University of Campinas Campinas Brazil
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12
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Addo PW, Poudineh Z, Shearer M, Taylor N, MacPherson S, Raghavan V, Orsat V, Lefsrud M. Relationship between Total Antioxidant Capacity, Cannabinoids and Terpenoids in Hops and Cannabis. PLANTS (BASEL, SWITZERLAND) 2023; 12:1225. [PMID: 36986914 PMCID: PMC10056619 DOI: 10.3390/plants12061225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/02/2023] [Accepted: 03/06/2023] [Indexed: 06/18/2023]
Abstract
Efficient determination of antioxidant activity in medicinal plants may provide added value to extracts. The effects of postharvest pre-freezing and drying [microwave-assisted hot air (MAHD) and freeze drying] on hops and cannabis were evaluated to determine the relationship between antioxidant activity and secondary metabolites. The 2,2-diphenyl-1-picrylhydrazine (DPPH) reduction and ferric reducing ability of power (FRAP) assays were assessed for suitability in estimating the antioxidant activity of extracted hops and cannabis inflorescences and correlation with cannabinoid and terpene content. Antioxidant activity in extracts obtained from fresh, undried samples amounted to 3.6 Trolox equivalent antioxidant activity (TEAC) (M) dry matter-1 and 2.32 FRAP (M) dry matter-1 for hops, in addition to 2.29 TEAC (M) dry matter-1 and 0.25 FRAP (M) dry matter-1 for cannabis. Pre-freezing significantly increased antioxidant values by 13% (DPPH) and 29.9% (FRAP) for hops, and by 7.7% (DPPH) and 19.4% (FRAP) for cannabis. ANOVA analyses showed a significant (p < 0.05) increase in total THC (24.2) and THCA (27.2) concentrations (g 100 g dry matter-1) in pre-frozen, undried samples compared to fresh, undried samples. Freeze-drying and MAHD significantly (p < 0.05) reduced antioxidant activity in hops by 79% and 80.2% [DPPH], respectively and 70.1% and 70.4% [FRAP], respectively, when compared to antioxidant activity in extracts obtained from pre-frozen, undried hops. DPPH assay showed that both freeze-drying and MAHD significantly (p < 0.05) reduced the antioxidant activity of cannabis by 60.5% compared to the pre-frozen samples although, there was no significant (p < 0.05) reduction in the antioxidant activity using the FRAP method. Greater THC content was measured in MAHD-samples when compared to fresh, undried (64.7%) and pre-frozen, undried (57%), likely because of decarboxylation. Both drying systems showed a significant loss in total terpene concentration, yet freeze-drying has a higher metabolite retention compared to MAHD. These results may prove useful for future experiments investigating antioxidant activity and added value to cannabis and hops.
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Affiliation(s)
- Philip Wiredu Addo
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-De-Bellevue, QC H9X 3V9, Canada; (P.W.A.)
| | - Zohreh Poudineh
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-De-Bellevue, QC H9X 3V9, Canada; (P.W.A.)
| | - Michelle Shearer
- Bloom Labs, 173 Dr Bernie MacDonald Drive, Bible Hill, NS B6L 2H5, Canada
| | - Nichole Taylor
- Bloom Labs, 173 Dr Bernie MacDonald Drive, Bible Hill, NS B6L 2H5, Canada
| | - Sarah MacPherson
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-De-Bellevue, QC H9X 3V9, Canada; (P.W.A.)
| | - Vijaya Raghavan
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-De-Bellevue, QC H9X 3V9, Canada; (P.W.A.)
| | - Valérie Orsat
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-De-Bellevue, QC H9X 3V9, Canada; (P.W.A.)
| | - Mark Lefsrud
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-De-Bellevue, QC H9X 3V9, Canada; (P.W.A.)
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13
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Wang H, Ma JX, Wu DM, Gao N, Si J, Cui BK. Identifying Bioactive Ingredients and Antioxidant Activities of Wild Sanghuangporus Species of Medicinal Fungi. J Fungi (Basel) 2023; 9:jof9020242. [PMID: 36836356 PMCID: PMC9959451 DOI: 10.3390/jof9020242] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023] Open
Abstract
Sanghuangporus refers to a group of rare medicinal fungi with remarkable therapeutic properties. However, current knowledge on the bioactive ingredients and antioxidant activities of different species of this genus is limited. In this study, a total of 15 wild strains from 8 species of Sanghuangporus were selected as the experimental materials for identification of the bioactive components (polysaccharide, polyphenol, flavonoid, triterpenoid, and ascorbic acid) and antioxidant activities (scavenging activities against hydroxyl, superoxide, DPPH, and ABTS radicals; superoxide dismutase activity; and ferric reducing ability of plasma). Notably, individual strains contained different levels of various indicators, among which Sanghuangporus baumii Cui 3573, S. sanghuang Cui 14419 and Cui 14441, S. vaninii Dai 9061, and S. zonatus Dai 10841 displayed the strongest activities. The correlation analysis of bioactive ingredients and antioxidant activities revealed that the antioxidant capacity of Sanghuangporus is mainly associated with the contents of flavonoid and ascorbic acid, followed by polyphenol and triterpenoid, and finally, polysaccharide. Together, the results obtained from the comprehensive and systematic comparative analyses contribute further potential resources and critical guidance for the separation, purification, and further development and utilization of bioactive agents from wild Sanghuangporus species, as well as the optimization of their artificial cultivation conditions.
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Affiliation(s)
- Hao Wang
- Institute of Microbiology, School of Ecology and Nature Conservation, Beijing Forestry University, Beijing 100083, China
| | - Jin-Xin Ma
- Institute of Microbiology, School of Ecology and Nature Conservation, Beijing Forestry University, Beijing 100083, China
| | - Dong-Mei Wu
- Xinjiang Academy of Agricultural and Reclamation Sciences/Xinjiang Production and Construction Group Key Laboratory of Crop Germplasm Enhancement and Gene Resources Utilization, Biotechnology Research Institute, Shihezi 832000, China
| | - Neng Gao
- Xinjiang Academy of Agricultural and Reclamation Sciences/Xinjiang Production and Construction Group Key Laboratory of Crop Germplasm Enhancement and Gene Resources Utilization, Biotechnology Research Institute, Shihezi 832000, China
| | - Jing Si
- Institute of Microbiology, School of Ecology and Nature Conservation, Beijing Forestry University, Beijing 100083, China
- Correspondence: (J.S.); (B.-K.C.)
| | - Bao-Kai Cui
- Institute of Microbiology, School of Ecology and Nature Conservation, Beijing Forestry University, Beijing 100083, China
- Correspondence: (J.S.); (B.-K.C.)
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14
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Chen SK, Lin HF, Wang X, Yuan Y, Yin JY, Song XX. Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars. Food Chem X 2023; 17:100599. [PMID: 36845501 PMCID: PMC9945425 DOI: 10.1016/j.fochx.2023.100599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 02/04/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
In this study, ten pea (Pisum sativum L.) varieties were compared in their nutrient composition, phenolic compounds, antioxidant properties and their diversity were deciphered by multivariate analysis of correlation analysis and principal component analysis (PCA). The ten pea cultivars are rich in nutrients with different contents in lipid (0.57 to 3.52%), dietary fiber (11.34 to 16.13%), soluble sugar (17.53 to 23.99%), protein (19.75 to 26.48%) and starch (32.56 to 48.57%). Through the UPLC-QTOF-MS and HPLC-QQQ-MS/MS analysis, the ethanol extracts of ten peas mainly included 12 kinds of phenolic substances and showed good antioxidant activities on the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The phenolic content and protocatechuic acid showed a positive correlation with antioxidant capacity. All results provide theoretical basis for the development and rational application of different varieties of peas and their related products.
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15
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Liu P, Gao R, Gao L, Bi J, Jiang Y, Zhang X, Wang Y. Distinct Quality Changes of Asparagus during Growth by Widely Targeted Metabolomics Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15999-16009. [PMID: 36480912 DOI: 10.1021/acs.jafc.2c05743] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Asparagus is a popular vegetable and traditional medicine consumed worldwide due to its health benefits. The quality of asparagus, mainly attributed to small components like flavonoids and steroid, is quite differential as a result of different environments and maturities. However, the accumulation pattern and regulatory mechanism of metabolites in asparagus remain unclear so far. Herein, widely targeted metabolomics analysis was employed to study the quality and chemical composition variances of four asparagus, including three green asparagus of different maturities and one white asparagus. A total of 1045 metabolites were annotated in asparagus in which flavonoids and phenolic acids accounted for 37.51% of the total. Green asparagus was found to be rich in flavonoids, while white asparagus contained more steroids. Additionally, 461 biomarkers were screened between matured green and white asparagus, which is much more than that filtered among three green asparagus at different growth stages. These results indicated that sunlight has a stronger effect on the metabolism of asparagus compared to the general development of asparagus. Linoleic acid metabolism and alpha-linolenic acid metabolism were active during green asparagus growth, while flavone and flavonol biosynthesis and flavonoid biosynthesis resulted as two of the most important pathways when asparagus was exposed to sunlight.
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Affiliation(s)
- Pingxiang Liu
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Rui Gao
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Lei Gao
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Jingxiu Bi
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Yuying Jiang
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Xiao Zhang
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Yutao Wang
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
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16
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Byrdwell WC, Kotapati HK, Goldschmidt R. Fast chromatography of pulse triacylglycerols. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- William Craig Byrdwell
- Methods and Application of Food Composition Lab, Agricultural Research Service U.S. Department of Agriculture Beltsville Maryland USA
| | - Hari Kiran Kotapati
- Methods and Application of Food Composition Lab, Agricultural Research Service U.S. Department of Agriculture Beltsville Maryland USA
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources University of Maryland College Park Maryland USA
| | - Robert Goldschmidt
- Methods and Application of Food Composition Lab, Agricultural Research Service U.S. Department of Agriculture Beltsville Maryland USA
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17
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Barakat H, Alshimali SI, Almutairi AS, Alkhurayji RI, Almutiri SM, Aljutaily T, Algheshairy RM, Alhomaid RM, Aljalis RA, Alkhidhr MF, Abdellatif AAH. Antioxidative potential and ameliorative effects of green lentil ( Lens culinaris M.) sprouts against CCl 4-induced oxidative stress in rats. Front Nutr 2022; 9:1029793. [PMID: 36438775 PMCID: PMC9691994 DOI: 10.3389/fnut.2022.1029793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Accepted: 10/27/2022] [Indexed: 11/15/2023] Open
Abstract
The present study is aimed to investigate the antioxidative potential and ameliorative effects of Lens culinaris Medikus sprouts hydroalcoholic extract (LSHE) on CCl4-induced oxidative stress in rats. The research has been carried out in two successive stages. Firstly, the highest phenolic content and antioxidant activity of L. culinaris sprouts were assessed at 20 ± 1°C and 90-93% RH during sprouting. Total phenolic content (TPC), total carotenoids (TC), total flavonoids (TF), total flavonols (TFL), DPPH-RSA, and vitamin C contents of L. culinaris seeds and 6-days sprouts were determined. Subsequently, phenolics by HPLC analysis of L. culinaris seeds, 3rd and 6th-day sprouts were identified and quantified. Results indicated that 6th-day sprouts contained considerable phenolics with superior antioxidant capacity, thus selected to be examined for biological activity in a rat's module consisting of five groups. G1, normal rats orally received distilled water. G2 received 1.0 mL kg-1 of CCl4 and olive oil (1:1) intraperitoneally (i.p.) twice a week. G3 received CCl4 (i.p.) and 50 mg GAE kg-1 of LSHE daily/orally. G4 received CCl4 (i.p.) 100 mg kg-1 of LSHE orally/daily. G5 (reference group) treated by intramuscular injection (i.m.) of vit. E+Selenium (Vit. E+Se, 50 mg kg-1 twice a week). The weight gain, relative weight of organs, hypoglycemic and hypolipidemic efficiencies, liver's and kidneys' functions, and antioxidant biomarkers were examined. LSHE enhanced the weight gain recovery % and significantly reduced fasting blood glucose. The hypolipidemic effect of LSHE was dramatically reduced triglycerides (TG), total cholesterol (CHO), high- and low-density lipoproteins (HDL-c and LDL-c), and very-low-density lipoproteins (VLDL-c). Administration of 50 and 100 LSHE mg kg-1 ameliorated liver and kidney function in dose-dependent manure. Intriguingly, LSHE considerably reduced malondialdehyde (MDA) while significantly raising reduced glutathione (GSH), superoxide dismutase (SOD), and catalase (CAT) in a dose-dependent manner. In conclusion, biochemical examinations confirmed the therapeutic efficacy of LSHE as a functional product. It encouraged us to recommend L. culinaris sprout production for attenuating hepatotoxicity and nephrotoxicity, as well as being beneficial and profitable for controlling oxidative stress complications.
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Affiliation(s)
- Hassan Barakat
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
- Food Technology Department, Faculty of Agriculture, Benha University, Banha, Egypt
| | - Saleh I. Alshimali
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Abdulkarim S. Almutairi
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Raghad I. Alkhurayji
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Sarah M. Almutiri
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Thamer Aljutaily
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Reham M. Algheshairy
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Raghad M. Alhomaid
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Rashed A. Aljalis
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Mohammed F. Alkhidhr
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Ahmed A. H. Abdellatif
- Department of Pharmaceutics, College of Pharmacy, Qassim University, Buraydah, Saudi Arabia
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Al-Azhar University, Assiut, Egypt
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18
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Bolak J, Gifford C, Rule D, Heitholt J, Keith JF. Nutrient and popping characteristics of Wyoming-grown Peruvian popping beans. Food Sci Nutr 2022; 10:4209-4215. [PMID: 36514758 PMCID: PMC9731538 DOI: 10.1002/fsn3.3014] [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: 08/05/2021] [Revised: 07/12/2022] [Accepted: 07/17/2022] [Indexed: 12/16/2022] Open
Abstract
American consumers fall short of dietary fiber intake recommended by dietary guidelines. Beans provide protein and fiber, however, less than 14% of adults include them in their daily diets. Nuña beans (Phaseolus vulgaris L.), a class of common beans originated in South America and cultivated for growth in North America, possess a unique set of characteristics including flavor profile, popping ability, and nutrient content that may appeal to consumers. The purpose of this study was to evaluate a unique line of Wyoming-grown popping beans to (1) determine nutrient characteristics and (2) assess popping percentage and shelf stability. Crude protein content was determined for five lines grown in Wyoming utilizing the Dumas method for nitrogen quantification. Total fatty acid content and a fatty acid profile for one line (CO49957) was determined by gas-liquid chromatography. Popping percentage was assessed by heating beans in canola oil in a cast iron pan to induce popping. Storage duration impact on popping was evaluated on CO49957 at 6, 12, and 15 months after harvest. Crude protein content was significantly different between all five lines. Total fatty acid content of CO49957 averaged 2.90 g/100 g wet weight. Average fatty acid profile of CO49957 popped in canola oil comprised oleic acid (41.4%), linoleic acid (20.4%), α-linolenic acid (18.6%), palmitic acid (10.4%), and stearic acid (2.23%). Popping percentage was 90% (baseline), 100% (6 months), 87% (12 months), and 80% (15 months). Popping beans provide plant-based protein and fiber while maintaining adequate levels of popping percentage with prolonged storage.
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Affiliation(s)
- Justin Bolak
- Department of Family and Consumer SciencesUniversity of WyomingLaramieWyomingUSA
| | - Cody Gifford
- Department of Animal ScienceUniversity of WyomingLaramieWyomingUSA
| | - Dan Rule
- Department of Animal ScienceUniversity of WyomingLaramieWyomingUSA
| | - Jim Heitholt
- Powell Research & Extension CenterUniversity of WyomingPowellWyomingUSA
| | - Jill F. Keith
- Department of Family and Consumer SciencesUniversity of WyomingLaramieWyomingUSA
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The Content of Certain Groups of Phenolic Compounds and the Biological Activity of Extracts of Various Halophyte Parts of Spergularia marina (L.) Griseb. and Glaux maritima L. at Different Levels of Soil Salinization. PLANTS 2022; 11:plants11131738. [PMID: 35807689 PMCID: PMC9269476 DOI: 10.3390/plants11131738] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 11/16/2022]
Abstract
Halophyte plants are known for their resistance to harsh environmental conditions associated with excess salts in their habitats. Their resistance to salinization is due, among other things, to their high ability to detoxify free radicals, owing to the relatively high content of antioxidants. On the coast of the Baltic Sea and in the lagoons, there are several rare halophyte species included in the Red Book of the Kaliningrad Region (Russia) and the Baltic region, such as Spergularia marina (L.) Griseb. and Glaux maritima L. The aim of the research was to study the accumulation of certain groups of phenolic compounds in different parts of S. marina and G. maritima plants under conditions of weak and strong soil salinity, as well as to analyze the antioxidant, antibacterial, and fungicidal activity of extracts of the studied plant species. The present study showed an increase in total phenolic content in the roots and shoots of S. marina, and the shoots of G. maritima, in response to increased soil salinity. At the same time, the total content of flavonoids in all the studied parts of the two plant species remained unchanged. However, the content of individual flavonoids (hesperetin, epicatechin, apigenin derivative, luteolin derivative) in S. marina increased, for G. maritima there was a tendency to reduce the content of flavonoids in roots and shoots with an increase in soil salinity. There was an increase in the total content of hydroxycinnamic acids in the roots of Glaux maritima, as well as an increase in the content of protocatechuic acid in the roots and shoots of Spergularia marina. A positive relationship was established between the antioxidant activity of S. marina root extracts and the total content of phenolic compounds, as well as G. maritima shoots extracts and the total content of phenolic compounds. Extracts of S. marina showed no antibacterial activity against Escherichia coli and Bacillus subtilis, and weak fungicidal activity of stem extracts and inflorescences grown on soils, with high levels of salinities, was detected against Candida albicans. The extracts of roots and shoots from G. maritima showed weak antimicrobial and fungicidal activity.
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Revilla I, Santos S, Hernández-Jiménez M, Vivar-Quintana AM. The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil. Foods 2022; 11:foods11070923. [PMID: 35407009 PMCID: PMC8997624 DOI: 10.3390/foods11070923] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 11/19/2022] Open
Abstract
There is growing interest in using healthy ingredients for the formulation of meat-based products. Among them, the replacement of pork fat with vegetable oils has attracted much attention. On the other hand, the use of vegetable proteins to replace meat provides multiple possibilities which have not been sufficiently studied. The aim of this study was to produce low-fat frankfurters in which all the pork fat had been replaced with olive oil and then to progressively replace (25%, 50%, 75% and 100%) the pork with textured pea protein. Texture, color, technological properties such as emulsion stability and cooking loss, proximate composition, and the fatty acid profile were analyzed. The results show that frankfurters made only with olive oil were slightly pale; however, they showed better emulsion stability and a healthier lipid profile than the 100%-meat-based frankfurters. Regarding the replacement of meat with texturized pea protein in the frankfurters made with olive oil, it was possible to replace up to 50% of the meat, and although significant differences were observed in terms of moisture, color, and texture, the product obtained showed similar values to other low-fat frankfurters.
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Addo PW, Ossowski P, MacPherson S, Gravel AE, Kaur R, Hoyos-Villegas V, Singh J, Orsat V, Dumont MJ, Lefsrud M. Development of a Nuclear Magnetic Resonance Method and a Near Infrared Calibration Model for the Rapid Determination of Lipid Content in the Field Pea ( Pisum sativum). Molecules 2022; 27:1642. [PMID: 35268743 PMCID: PMC8911919 DOI: 10.3390/molecules27051642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/23/2022] [Accepted: 02/28/2022] [Indexed: 11/18/2022] Open
Abstract
Pisum sativum is a leguminous crop suitable for cultivation worldwide. It is used as a forage or dried seed supplement in animal feed and, more recently, as a potential non-traditional oilseed. This study aimed to develop a low-cost, rapid, and non-destructive method for analyzing pea lipids with no chemical modifications that would prove superior to existing destructive solvent extraction methods. Different pea accession seed samples, prepared as either small portions (0.5 mm2) of endosperm or ground pea seed powder for comparison, were subjected to HR-MAS NMR analyses and whole seed samples underwent NIR analyses. The total lipid content ranged between 0.57-3.45% and 1.3-2.6% with NMR and NIR, respectively. Compared to traditional extraction with butanol, hexane-isopropanol, and petroleum ether, correlation coefficients were 0.77 (R2 = 0.60), 0.56 (R2 = 0.47), and 0.78 (R2 = 0.62), respectively. Correlation coefficients for NMR compared to traditional extraction increased to 0.97 (R2 = 0.99) with appropriate correction factors. PLS regression analyses confirmed the application of this technology for rapid lipid content determination, with trends fitting models often close to an R2 of 0.95. A better robust NIR quantification model can be developed by increasing the number of samples with more diversity.
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Affiliation(s)
- Philip Wiredu Addo
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (P.W.A.); (P.O.); (S.M.); (R.K.); (V.O.); (M.-J.D.)
| | - Philip Ossowski
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (P.W.A.); (P.O.); (S.M.); (R.K.); (V.O.); (M.-J.D.)
| | - Sarah MacPherson
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (P.W.A.); (P.O.); (S.M.); (R.K.); (V.O.); (M.-J.D.)
| | - Andrée E. Gravel
- Drug Discovery Platform, Research Institute McGill University Health Centre, Montreal, QC H4A 3J1, Canada;
| | - Rajvinder Kaur
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (P.W.A.); (P.O.); (S.M.); (R.K.); (V.O.); (M.-J.D.)
| | - Valerio Hoyos-Villegas
- Plant Science Department, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (V.H.-V.); (J.S.)
| | - Jaswinder Singh
- Plant Science Department, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (V.H.-V.); (J.S.)
| | - Valérie Orsat
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (P.W.A.); (P.O.); (S.M.); (R.K.); (V.O.); (M.-J.D.)
| | - Marie-Josée Dumont
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (P.W.A.); (P.O.); (S.M.); (R.K.); (V.O.); (M.-J.D.)
| | - Mark Lefsrud
- Bioresource Engineering Department, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; (P.W.A.); (P.O.); (S.M.); (R.K.); (V.O.); (M.-J.D.)
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Feduraev P, Skrypnik L, Nebreeva S, Dzhobadze G, Vatagina A, Kalinina E, Pungin A, Maslennikov P, Riabova A, Krol O, Chupakhina G. Variability of Phenolic Compound Accumulation and Antioxidant Activity in Wild Plants of Some Rumex Species (Polygonaceae). Antioxidants (Basel) 2022; 11:antiox11020311. [PMID: 35204194 PMCID: PMC8868549 DOI: 10.3390/antiox11020311] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/27/2022] [Accepted: 01/31/2022] [Indexed: 01/27/2023] Open
Abstract
Today, more than ever, the search for non-trivial sources of biologically active substances is critical. Plants of the genus Rumex are noteworthy. Plants of this genus stand out for a number of advantages from the dominant plant core of meadow phytocenoses of the temperate climatic zone: a short growing season, an intensive increase in biomass, and undemanding growth conditions. In addition, this plant genus is known as a super-producer of secondary phenolic compounds. The wide distribution and intensive synthesis of biologically active substances make plants from the genus Rumex a promising object for study. Seven species of the genus Rumex (R. acetosa, R. acetosella, R. confertus, R. crispus, R. maritimus, R.obtusifolius, and R. sanguineus) were analyzed. Plants were collected under relatively uniform growing conditions. For subsequent extraction and analysis of phenolic compounds, as well as antioxidant activity, plants leaves were used. R. acetosella, R. crispus, R. maritimus, R. obtusifolius, and R. sanguineus were characterized by a high total content of phenolic compounds (111–131 mg g–1). The maximum content of flavonoids was found in the leaves of R. maritimus and R. acetosella. At the same time, according to high-performance liquid chromatography with diode-array detection (HPLC-DAD) analysis, derivatives of flavones (apigenin and luteolin) predominated in the leaves of R. acetosella, while in other species, mainly derivatives of flavonols (quercetin and kaempferol) were identified. Plants of R. acetosa, in comparison with other studied species, were characterized by a lower content of the studied groups of phenolic compounds, with the exception of hydroxycinnamic acids, the content of which in this species was comparable to the content of flavonoids. The maximum content of catechins was found in R. sanguineus; proanthocyanidins—in R. sanguineus, R. obtusifolius, and R. crispus; and tannins—in R. obtusifolius. Extracts from R. crispus were characterized by high antioxidant activity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP) assays. In addition, the assessment of the phenolic profile of the plant made it possible to group the plants within the framework of cluster analysis. The distribution pattern in the clusters corresponded to the generally accepted taxonomy, with a characteristic division into subgenera (Acetosa, Acetosella, and Rumex). Thus, the phenolic profile can be considered as an additional instrumental approach when drawing up a systematic hierarchy.
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Kahraman G, Harsa S, Casiraghi MC, Lucisano M, Cappa C. Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread. Foods 2022; 11:foods11020199. [PMID: 35053930 PMCID: PMC8774402 DOI: 10.3390/foods11020199] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/05/2022] [Accepted: 01/08/2022] [Indexed: 01/16/2023] Open
Abstract
The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.
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Affiliation(s)
- Gokcen Kahraman
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey;
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Sebnem Harsa
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey;
- Correspondence: ; Tel.: +90-232-750-6903
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Mara Lucisano
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
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Skrypnik L, Styran T, Savina T, Golubkina N. Effect of Selenium Application and Growth Stage at Harvest on Hydrophilic and Lipophilic Antioxidants in Lamb's Lettuce ( Valerianella locusta L. Laterr.). PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10122733. [PMID: 34961204 PMCID: PMC8706042 DOI: 10.3390/plants10122733] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/03/2021] [Accepted: 12/09/2021] [Indexed: 05/03/2023]
Abstract
Lamb's lettuce (Valerianella locusta L. Laterr.) is a leafy green vegetable that is rich in various biological active compounds and is widely used in ready-to-eat salads. The cultivation conditions and growth stage could affect the secondary metabolism in plants and thereby modify their food value. In the present study, the effect of selenium (Se) application in various concentrations (5.0, 10.0, and 20.0 µM) on the contents of Se, phenolic compounds, vitamin C, carotenoids, chlorophylls, and antioxidant activity of hydrophilic and lipophilic extracts of lamb's lettuce harvested at three growth stages (38, 52, and 66 days after sowing (DAS)) was studied. Se application significantly increased the Se concentration in the shoots (up to 124.4 μg g-1 dry weight), as well as the contents of chlorogenic acid, total flavonoids, total phenolics, ascorbic acid, chlorophyll b, and the antioxidant activity of hydrophilic and lipophilic extracts. A higher content of phenolic compounds and higher antioxidant activity of hydrophilic extracts was observed at the first growth stage (38 DAS). On the contrary, higher contents of lipophilic compounds (chlorophyll a, chlorophyll b, lutein, β-carotene) and higher antioxidant activity of lipophilic extracts were found for shoots harvested at later stages (52 and 66 DAS).
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Affiliation(s)
- Liubov Skrypnik
- Institute of Living Systems, Immanuel Kant Baltic Federal University, 236040 Kaliningrad, Russia; (T.S.); (T.S.)
- Correspondence:
| | - Tatiana Styran
- Institute of Living Systems, Immanuel Kant Baltic Federal University, 236040 Kaliningrad, Russia; (T.S.); (T.S.)
| | - Tamara Savina
- Institute of Living Systems, Immanuel Kant Baltic Federal University, 236040 Kaliningrad, Russia; (T.S.); (T.S.)
| | - Nadezhda Golubkina
- Analytical Laboratory Department, Federal Scientific Vegetable Center, 143072 Moscow, Russia;
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Partitioning of nutritional and bioactive compounds between the kernel, hull and husk of five new chickpea genotypes grown in Australia. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Shahidi F, Pinaffi-Langley ACC, Fuentes J, Speisky H, de Camargo AC. Vitamin E as an essential micronutrient for human health: Common, novel, and unexplored dietary sources. Free Radic Biol Med 2021; 176:312-321. [PMID: 34610363 DOI: 10.1016/j.freeradbiomed.2021.09.025] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 01/18/2023]
Abstract
Vitamin E comprises a group of vitamers that includes tocopherols and tocotrienols. They occur in four homologues according to the number and position of methyl groups attached to the chromanol ring. Vitamin E, a liposoluble antioxidant, may participate as an adjuvant in the prevention and treatment of cardiovascular, neurological, and aging-related diseases. Furthermore, vitamin E has applications in the food industry as a natural additive. In this contribution, the most recent information on the dietary sources of vitamin E, including common, novel, and unexplored sources, is presented. Common edible oils, such as those of corn, olive, palm, rice bran, and peanut, represent the most prominent sources of vitamin E. However, specialty and underutilized oils such as those obtained from tree nuts, fruit seeds, and by-products, emerge as novel sources of this important micronutrient. Complementary studies should examine the tocotrienol content of vitamin E dietary sources to better understand the different biological functions of these vitamers.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B3X9 Canada.
| | | | - Jocelyn Fuentes
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile; School of Kinesiology, Faculty of Medicine, Universidad Finis Terrae, Santiago, Chile
| | - Hernán Speisky
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile
| | - Adriano Costa de Camargo
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile.
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Fahmi R, Ryland D, Sopiwnyk E, Malcolmson L, Shariati-Ievari S, McElrea A, Barthet V, Blewett H, Aliani M. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour. J Food Sci 2021; 86:4330-4353. [PMID: 34535898 DOI: 10.1111/1750-3841.15913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/05/2021] [Accepted: 08/22/2021] [Indexed: 11/28/2022]
Abstract
Yellow pea (Pisumsativum L.) is an economically rich source of nutrients with health-promoting effects. However, the consumption of pea ingredients is minimal due to their off-flavor characteristics. The present study investigated the effect of Revtech heat treatment on the chemical profile and volatile compounds in split yellow pea flour. Revtech treatment (RT) was applied at 140°C with a residence time of 4 min in dry condition (RT 0%) and in the presence of 10% steam (RT 10%). Both thermal treatments resulted in a significant reduction (p < 0.05) in lipoxygenase activity and the concentration of key beany-related odors such as heptanal, (E)-2-heptenal, 1-octen-3-ol, octanal, and (E)-2-octenal. In addition, RT 10% resulted in a significant reduction in pentanal, 1-penten-3-ol, hexanal, and 1-hexanol compared to untreated flour. The content of known precursors of lipoxygenase such as linoleic and linolenic acids was found in higher concentrations in heat-treated flours, indicating the efficacy of Revtech technology in minimizing the degradation of polyunsaturated fatty acids. No significant changes in the amino acid composition or the 29 selected phenolic compounds in pea flours were observed with Revtech processing except for two compounds, caffeic acid and gallocatechin, which were found at higher concentrations in RT 0%. PRACTICAL APPLICATION: Thermal processing of split yellow pea flours at 140°C using Revtech technology successfully decreased the concentrations of volatile compounds responsible for beany off-flavor while improving the nutritional quality of studied yellow pea flours. These results provide valuable information to the food industry for developing novel pulse-based products with enhanced sensory characteristics.
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Affiliation(s)
- Ronak Fahmi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi), Winnipeg, Canada
| | | | - Shiva Shariati-Ievari
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - April McElrea
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Veronique Barthet
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
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Gläser P, Mittermeier-Kleßinger VK, Spaccasassi A, Hofmann T, Dawid C. Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates ( Pisum sativum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8768-8776. [PMID: 34324814 DOI: 10.1021/acs.jafc.1c02889] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
An ultra-high-performance liquid chromatography-differential ion mobility (DMS)-tandem mass spectrometry method was developed to quantify 14 bitter-tasting lipids in 17 commercial pea-protein isolates (Pisum sativum L.). The DMS technology enabled the simultaneous quantification of four hydroxyoctadecadienoic acid isomers, namely, (10E,12Z)-9-hydroxyoctadeca-10,12-dienoic acid (5), (10E,12E)-9-hydroxyoctadeca-10,12-dienoic acid (6), (9Z,11E)-13-hydroxyoctadeca-9,11-dienoic acid (7), and (9E,11E)-13-hydroxyoctadeca-9,11-dienoic acid (8). Based on quantitative data and human bitter taste recognition thresholds, dose-over-threshold factors were determined to evaluate the individual lipids' bitter impact and compound classes. The free fatty acids α-linolenic acid (10) and linoleic acid (13), as well as the trihydroxyoctadecenoic acids, especially 9,10,11-trihydroxyoctadec-12-enoic (3), and 11,12,13-trihydroxyoctadec-9-enoic acids (4), were shown to be key inducers to bitterness in the isolates. Additionally, the impact of 1-linoleoyl glycerol (9) on the bitter taste could be shown for 14 of the 17 tested pea-protein isolates.
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Affiliation(s)
- Peter Gläser
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | | | - Andrea Spaccasassi
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel-Str. 4, D-85354 Freising, Germany
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Migut D, Jańczak-Pieniążek M, Piechowiak T, Buczek J, Balawejder M. Physiological Response of Maize Plants ( Zea mays L.) to the Use of the Potassium Quercetin Derivative. Int J Mol Sci 2021; 22:7384. [PMID: 34299004 PMCID: PMC8306421 DOI: 10.3390/ijms22147384] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/07/2021] [Accepted: 07/07/2021] [Indexed: 12/24/2022] Open
Abstract
Plant production technologies based solely on the improvement of plants themselves face obstacles resulting from the natural limitations of the biological potential of varieties. Therefore, new substances are sought that positively influence the growth and development of plants and increase resistance to various biotic and abiotic stresses, which also translates into an increase in obtained yields. The exogenous application of various phytoprotectants shows great promise in terms of cost effectiveness compared to traditional breeding methods or transgenic approaches in relation to increasing plant tolerance to abiotic stresses. Quercetin is a strong antioxidant among phenolic compounds, and it plays a physiological and biochemical role in plants. As such, the aim of this research was to assess the effect of an aqueous solution of a quercetin derivative with potassium, applied in various concentrations (0.5%, 1.0%, 3.0% and 5.0%), on the efficiency of the photosynthetic apparatus and biochemical properties of maize. Among the tested variants, compared to the control, the most stimulating effect on the course of physiological processes (PN, gs, ci, CCI, Fv/Fm, Fv/F0, PI) in maize leaves was found in 3.0 and 5.0% aqueous solutions of the quercetin derivative. The highest total antioxidant capacity and total content of polyphenolic compounds were found for plants sprayed with 5.0% quercetin derivative solution; therefore, in this study, the optimal concentration could not be clearly selected.
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Affiliation(s)
- Dagmara Migut
- Department of Crop Production, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland; (M.J.-P.); (J.B.)
| | - Marta Jańczak-Pieniążek
- Department of Crop Production, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland; (M.J.-P.); (J.B.)
| | - Tomasz Piechowiak
- Department of Food Chemistry and Toxicology, University of Rzeszow, Ćwiklińskiej 1A, 35-601 Rzeszów, Poland; (T.P.); (M.B.)
| | - Jan Buczek
- Department of Crop Production, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland; (M.J.-P.); (J.B.)
| | - Maciej Balawejder
- Department of Food Chemistry and Toxicology, University of Rzeszow, Ćwiklińskiej 1A, 35-601 Rzeszów, Poland; (T.P.); (M.B.)
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Mecha E, Correia V, Bento da Silva A, Ferreira A, Sepodes B, Figueira ME, Vaz Patto MC, Rosário Bronze M. Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception. Cereal Chem 2021. [DOI: 10.1002/cche.10460] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Elsa Mecha
- Instituto de Tecnologia Química e Biológica António Xavier Universidade Nova de Lisboa, Av. da República Oeiras Portugal
- iBET Instituto de Biologia Experimental e Tecnológica Av. da República Oeiras Portugal
| | - Verónica Correia
- Instituto de Tecnologia Química e Biológica António Xavier Universidade Nova de Lisboa, Av. da República Oeiras Portugal
- Faculdade de Farmácia Universidade de Lisboa Lisboa Portugal
| | - Andreia Bento da Silva
- iBET Instituto de Biologia Experimental e Tecnológica Av. da República Oeiras Portugal
- Faculdade de Farmácia Universidade de Lisboa Lisboa Portugal
- FCT NOVA Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa Caparica Portugal
| | - António Ferreira
- iBET Instituto de Biologia Experimental e Tecnológica Av. da República Oeiras Portugal
| | - Bruno Sepodes
- Faculdade de Farmácia Universidade de Lisboa Lisboa Portugal
| | | | - Maria Carlota Vaz Patto
- Instituto de Tecnologia Química e Biológica António Xavier Universidade Nova de Lisboa, Av. da República Oeiras Portugal
| | - Maria Rosário Bronze
- Instituto de Tecnologia Química e Biológica António Xavier Universidade Nova de Lisboa, Av. da República Oeiras Portugal
- iBET Instituto de Biologia Experimental e Tecnológica Av. da República Oeiras Portugal
- Faculdade de Farmácia Universidade de Lisboa Lisboa Portugal
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Barbosa MA, Fonseca JC, Ferraz V, Castro AHF, Alves Rodrigues Dos Santos Lima L. Phytotoxic and antioxidant effects of dichloromethane fraction of Smilax Brasiliensis Sprengel. Nat Prod Res 2021; 35:1676-1681. [PMID: 31174428 DOI: 10.1080/14786419.2019.1624955] [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: 02/06/2019] [Revised: 05/03/2019] [Accepted: 05/21/2019] [Indexed: 10/26/2022]
Abstract
Dichloromethane (DCM) fraction and sub-fractions obtained from Smilax brasiliensis leaves were examined in order to determine their phytotoxic and antioxidant effects. The dichloromethane fraction was submitted to a preparative layer chromatography leading to seven sub-fractions (DCM1-DCM7). Gas chromatography-mass spectrometry (GC-MS) was performed on the dichloromethane sub-fractions. The DCM sub-fractions presented phytotoxic potential; at a concentration of 125 µg per plate, DCM6 and DCM4 showed the strongest results on Lactuca sativa and Allium cepa, respectively. The DCM fraction and DCM4 sub-fraction were more effective than 2,6-di-tert-butyl-4-methylphenol (BHT) at scavenging the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. Analysis by GC-MS showed the presence of methyl palmitate (33.05%) in DCM4 and methyl palmitate (17.29%) and methyl oleate (50.96%) in DCM6, suggesting that the activities exhibited by the sub-fractions may be attributed, at least partially, to these major compounds. These results indicate that the DCM sub-fractions of S. brasiliensis could be used as natural herbicides and antioxidants.
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Affiliation(s)
- Myriam Almeida Barbosa
- Campus Centro-Oeste Dona Lindu, Universidade Federal de São João Del-Rei, Divinópolis, Minas Gerais, Brazil
| | - Juliana Costa Fonseca
- Campus Centro-Oeste Dona Lindu, Universidade Federal de São João Del-Rei, Divinópolis, Minas Gerais, Brazil
| | - Vany Ferraz
- Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
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Cittadini MC, García-Estévez I, Escribano-Bailón MT, Bodoira RM, Barrionuevo D, Maestri D. Nutritional and nutraceutical compounds of fruits from native trees (Ziziphus mistol and Geoffroea decorticans) of the dry chaco forest. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103775] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Cosson A, Blumenthal D, Descamps N, Souchon I, Saint-Eve A. Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Res Int 2021; 141:110151. [DOI: 10.1016/j.foodres.2021.110151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/22/2022]
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Armaforte E, Hopper L, Stevenson G. Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110341] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Ciudad-Mulero M, Matallana-González MC, Cámara M, Fernández-Ruiz V, Morales P. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review. Curr Pharm Des 2020; 26:1880-1897. [PMID: 32013818 DOI: 10.2174/1381612826666200203130150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/30/2019] [Indexed: 01/22/2023]
Abstract
Pulses are a staple food cultivated since ancient times, which play an important role in the human diet. From a nutritional point of view, pulses are very interesting foods as they are rich in proteins, carbohydrates and dietary fibre. Dietary antioxidants are a complex mixture of hydrophilic and lipophilic compounds usually present in foods of plant origin, including pulses. In the present study, the phytochemical composition of selected pulses (common beans, fava beans, lentils, chickpeas, peas and lupins) has been reviewed in terms of their content of antioxidant compounds. The content of hydrosoluble antioxidants (organic acids, phenolic compounds), liposoluble antioxidants (tocopherols, carotenoids) and other compounds which exert antioxidant properties, such as dietary fibre and minerals (zinc, selenium), has been studied, reporting that pulses are an interesting source of these compounds, which have important health benefits, including a preventing role in cardiovascular diseases, anticarcinogenic or neuroprotective properties. It is important to take into account that pulses are not usually consumed raw, but they must be processed before consumption in order to improve their nutritional quality and their palatability, therefore, the effect of different technological and heat treatments (germination, cooking, boiling, extrusion) on the antioxidant compounds present in pulses has been also reviewed. In this regard, it has been observed that as a consequence of processing, the content of phytochemicals with antioxidant properties is usually decreased, but processed pulses maintain relevant amounts of these compounds, preserving their beneficial health effect.
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Affiliation(s)
- María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Mª Cruz Matallana-González
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Montaña Cámara
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
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George TT, Obilana AO, Oyeyinka SA. The prospects of African yam bean: past and future importance. Heliyon 2020; 6:e05458. [PMID: 33235936 PMCID: PMC7670203 DOI: 10.1016/j.heliyon.2020.e05458] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/06/2020] [Accepted: 11/04/2020] [Indexed: 11/19/2022] Open
Abstract
African yam bean (AYB) is an underutilised legume indigenous to West and East Africa with nutritional content comparable to other commonly consumed legumes. The nutrient density of the crop makes it a viable food crop for ameliorating the challenges of malnutrition faced in many developing countries, via direct consumption or fortification and enrichment of less nutritious staples. This review summarises the current body of knowledge on the use of African yam bean as a viable enrichment and fortification crop. Proximate composition and nutritional quality of foods (breakfast diets, traditional foods, snacks and instant noodles) fortified, enriched and complemented with AYB were discussed. The phytochemical and antioxidant potential of the crop were also discussed. Future studies should focus more on awareness towards the deliberate commercialisation of the crop and elevation of its status into a widely - consumed food in all households across developing countries. Adequate experimental design for optimum quantity to be used in the enrichment and fortification of many staples to improve their acceptance among consumers should be put in place. Phytochemical extracts of the bean are also proposed for use in the development of functional foods to mitigate against many lifestyle diseases.
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Affiliation(s)
- Toyosi T. George
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology P.O Box 1906 Bellville, 7535, Bellville Campus, Cape Town, South Africa
| | - Anthony O. Obilana
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology P.O Box 1906 Bellville, 7535, Bellville Campus, Cape Town, South Africa
- Corresponding author.
| | - Samson A. Oyeyinka
- Department of Biotechnology and Food Technology, University of Johannesburg, DoornfonteinCampus, Gauteng, South Africa
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Yu Q, Fan L. New insights into antityrosinase capacity and polyphenols of asparagus during hydrothermal treatments. Food Chem 2020; 326:126968. [DOI: 10.1016/j.foodchem.2020.126968] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 04/28/2020] [Accepted: 05/01/2020] [Indexed: 01/19/2023]
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Jinendiran S, Dahms HU, Dileep Kumar BS, Kumar Ponnusamy V, Sivakumar N. Diapolycopenedioic-acid-diglucosyl ester and keto-myxocoxanthin glucoside ester: Novel carotenoids derived from Exiguobacterium acetylicum S01 and evaluation of their anticancer and anti-inflammatory activities. Bioorg Chem 2020; 103:104149. [PMID: 32861993 DOI: 10.1016/j.bioorg.2020.104149] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 08/02/2020] [Accepted: 08/03/2020] [Indexed: 02/07/2023]
Abstract
Inflammation is pivotal for the development of gastrointestinal cancer and linked to poor survival and limited therapeutic options. In this study, six structurally different carotenoids were isolated and identified from the methanolic extract of Exiguobacterium acetylicum S01 namely lycopene (Car-I), diapolycopenedioic-acid-diglucosyl-ester (Car-II), β-carotene (Car-III), zeaxanthin (Car-IV), astaxanthin (Car-V), and keto-myxocoxanthin glucoside-ester (Car-VI). Further, their anti-cancer, anti-inflammatory, and antioxidant potentials were evaluated. The MTT assay was used to determine the effect of carotenoids on viability of colorectal cancer (HT-29) as well as peripheral blood mononuclear cells (PBMCs). Results revealed that all the six carotenoids were demonstrated a significant inhibition of HT-29 cells viability in a dose-dependent manner whereas there was no cytotoxic effect in PBMCs. The study also recorded that six carotenoids considerably inhibited lipopolysaccharide (LPS)-induced nitric oxide (NO) production, tumor necrosis factor-alpha (TNF-α), and lipid peroxidation in PBMCs. Moreover, antioxidant potentials of Car-II and Car-VI were significantly (p = 0.001) higher than ascorbic acid as determined by a 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. Therefore, our results ascertained the role of carotenoids derived from E. acetylicum S01 in developing potential therapeutic agents for inflammation-associated cancer.
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Affiliation(s)
- Sekar Jinendiran
- Department of Molecular Microbiology, School of Biotechnology, Madurai Kamaraj University, Madurai 625021, India
| | - Hans-Uwe Dahms
- Department of Biomedical Science and Environmental Biology, Kaohsiung Medical University, Kaohsiung 80708, Taiwan; Department of Marine Biotechnology and Bioresources, National Sun Yat-sen University, Kaohsiung 80424, Taiwan
| | - B S Dileep Kumar
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695019, India
| | - Vinoth Kumar Ponnusamy
- Department of Medicinal Applied Chemistry, Kaohsiung Medical University, Kaohsiung 80708, Taiwan.
| | - Natesan Sivakumar
- Department of Molecular Microbiology, School of Biotechnology, Madurai Kamaraj University, Madurai 625021, India.
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Chepel V, Lisun V, Skrypnik L. Changes in the Content of Some Groups of Phenolic Compounds and Biological Activity of Extracts of Various Parts of Heather ( Calluna vulgaris (L.) Hull) at Different Growth Stages. PLANTS (BASEL, SWITZERLAND) 2020; 9:E926. [PMID: 32707963 PMCID: PMC7464374 DOI: 10.3390/plants9080926] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/15/2022]
Abstract
Heather (Calluna vulgaris (L.) Hull.) is noted for a diverse chemical composition and a broad range of biological activity. The current study was aimed at monitoring changes in the accumulation of certain groups of phenolic compounds in various organs of heather (leaves, stems, roots, rhizomes, flowers, and seeds) at different growth stages (vegetative, floral budding, flowering, and seed ripening) as well as studying antioxidant (employing the DPPH and FRAP assays) and antibacterial activity of its extracts. The highest total amount of phenolic compounds, tannins, flavonoids, hydroxycinnamic acids, and proanthocyanidins was detected in leaves and roots at all growth stages, except for the flowering stage. At the flowering stage, the highest content of some groups of phenolic compounds (flavonoids, proanthocyanidins, and anthocyanins) was observed in flowers. Highest antioxidant activity was recorded for the flower extracts (about 500 mg of ascorbic acid equivalents per gram according to the DPPH assay) and for the leaf extract at the ripening stage (about 350 mg of ascorbic acid equivalents per gram according to the FRAP assay). Strong correlation was noted between antioxidant activity (DPPH) and the content of anthocyanins (r = 0.75, p ≤ 0.01) as well as between antioxidant activity (FRAP) and the total content of phenolic compounds (r = 0.77, p ≤ 0.01). Leaf extracts and stem extracts turned out to perform antibacterial action against both gram-negative and gram-positive bacteria, whereas root extracts appeared to be active only against B. subtilis, and rhizome extracts against E. coli.
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Affiliation(s)
- Victoria Chepel
- Laboratory of Natural Antioxidants, Institute of Living Systems, Immanuel Kant Baltic Federal University, Universitetskaya str., 2, 236040 Kaliningrad, Russia;
| | - Valery Lisun
- Laboratory of Microbiology and Biotechnologies, Institute of Living Systems, Immanuel Kant Baltic Federal University, Universitetskaya str., 2, 236040 Kaliningrad, Russia;
| | - Liubov Skrypnik
- Laboratory of Natural Antioxidants, Institute of Living Systems, Immanuel Kant Baltic Federal University, Universitetskaya str., 2, 236040 Kaliningrad, Russia;
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Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions. Foods 2020; 9:foods9070908. [PMID: 32664208 PMCID: PMC7404658 DOI: 10.3390/foods9070908] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/03/2020] [Accepted: 07/07/2020] [Indexed: 12/03/2022] Open
Abstract
Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the phenolic acids and antioxidant properties of three pulses (faba beans, lentils, peas). The composition of phenolic acids differed among the three pulses with p-coumaric and ferulic being the dominant acids. Cooking increased free phenolic acids and lessened bound phenolic acids in faba beans and peas, while decreased both free and bound phenolic acids in lentils. Cooking resulted in reductions in total phenol content (TPC) in faba bean methanol and bound extracts. Pressure and microwave cooking increased TPC in lentil methanol extracts, while pot boiling and slow cooking reduced TPC. Microwave cooking resulted in increases in TPC in bound phenolic extracts from lentils. For peas, cooking increased TPC in both methanol and bound phenolic extracts. Significant changes were also observed in the antioxidant capacity of cooked pulses based on the scavenging ability of DPPH, ABTS and peroxyl radicals subject to the type of pulse, polyphenol and antioxidant assay. Despite the significant reduction in antioxidants, high amounts of phenolics with potent antioxidant activities are still found in cooked pulses.
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Tlais AZA, Fiorino GM, Polo A, Filannino P, Di Cagno R. High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation. Molecules 2020; 25:E2987. [PMID: 32629805 PMCID: PMC7412346 DOI: 10.3390/molecules25132987] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/23/2020] [Accepted: 06/29/2020] [Indexed: 02/06/2023] Open
Abstract
Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, landfill disposal, composting and incineration. Aiming to valorize and recycle food byproducts, the development of novel and sustainable strategies to reduce the annual food loss appears an urgent need. In particular, plant byproducts are a plentiful source of high-value compounds that may be exploited as natural antioxidants, preservatives and supplements in the food industry, pharmaceuticals and cosmetics. In this review, a comprehensive overview of the main bioactive compounds in fruit, vegetable and cereal byproducts is provided. Additionally, the natural and suitable application of tailored enzymatic treatments and fermentation to recover high-value compounds from plant byproducts is discussed. Based on these promising strategies, a future expansion of green biotechnologies to revalorize the high quantity of byproducts is highly encouraging to reduce the food waste/losses and promote benefits on human health.
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Affiliation(s)
- Ali Zein Alabiden Tlais
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy; (A.Z.A.T.); (G.M.F.); (A.P.)
| | - Giuseppina Maria Fiorino
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy; (A.Z.A.T.); (G.M.F.); (A.P.)
| | - Andrea Polo
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy; (A.Z.A.T.); (G.M.F.); (A.P.)
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy;
| | - Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy; (A.Z.A.T.); (G.M.F.); (A.P.)
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Maslennikov P, Golovina E, Artemenko A. Ecological and Geochemical Conditions for the Accumulation of Antioxidants in the Leaves of Lathyrus maritimus (L.) Bigel. PLANTS 2020; 9:plants9060746. [PMID: 32545748 PMCID: PMC7356220 DOI: 10.3390/plants9060746] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 06/07/2020] [Accepted: 06/11/2020] [Indexed: 12/04/2022]
Abstract
The article explores how location affected the dynamics of accumulation of ascorbic acid (AC) and oxidized forms of AC—dehydroascorbic acid (DAA) and diketogulonic acid (DKGA) in beach pea during ontogenetic development. Our analysis focuses on research of the ecological and geochemical conditions growing of the plant on the Curonian Spit. The level of hydrogen peroxide and the activity of enzymes that break it down were analyzed. Antioxidant activity and the total concentration of phenolics were evaluated in the leaves of beach pea on the leeward and windward sides of the foredune. It was established that the level of AC, DAA, and DKGA was higher in the plants growing on the windward side of the foredune. A higher concentration of peroxy compounds, which stimulate the biosynthesis of antioxidant enzymes (catalase, ascorbate peroxidase), polyphenols, and other low molecular antioxidants (AOA) was observed in the leaves of these plants. The plants on the windward side enter phenological stages one or two weeks later than their counterparts on the leeward side of the foredune do. There was a generally negative correlation between the temperature of the soil and the accumulation of ascorbate system acids in the leaves of the studied plants (r = −0.46/(−0.68), p < 0.05). The accumulation of low molecular antioxidants and enzymes in beach pea suggests their adaptation to the adverse conditions of the windward side of the foredune.
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Affiliation(s)
- Pavel Maslennikov
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Universitetskaya Str., 2, 236040 Kaliningrad, Russia;
- Correspondence: ; Tel.: +7-(4012)-533707
| | - Elena Golovina
- Kaliningrad Institute of Economics, Karl Marx Str., 17, 236040 Kaliningrad, Russia;
| | - Anastasia Artemenko
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Universitetskaya Str., 2, 236040 Kaliningrad, Russia;
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Feduraev P, Skrypnik L, Riabova A, Pungin A, Tokupova E, Maslennikov P, Chupakhina G. Phenylalanine and Tyrosine as Exogenous Precursors of Wheat ( Triticum aestivum L.) Secondary Metabolism through PAL-Associated Pathways. PLANTS 2020; 9:plants9040476. [PMID: 32283640 PMCID: PMC7238280 DOI: 10.3390/plants9040476] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/31/2020] [Accepted: 04/02/2020] [Indexed: 11/17/2022]
Abstract
Reacting to environmental exposure, most higher plants activate secondary metabolic pathways, such as the metabolism of phenylpropanoids. This pathway results in the formation of lignin, one of the most important polymers of the plant cell, as well as a wide range of phenolic secondary metabolites. Aromatic amino acids, such as phenylalanine and tyrosine, largely stimulate this process, determining two ways of lignification in plant tissues, varying in their efficiency. The current study analyzed the effect of phenylalanine and tyrosine, involved in plant metabolism through the phenylalanine ammonia-lyase (PAL) pathway, on the synthesis and accumulation of phenolic compounds, as well as lignin by means of the expression of a number of genes responsible for its biosynthesis, based on the example of common wheat (Triticum aestivum L.).
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44
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Kourouma V, Mu T, Zhang M, Sun H. Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14336] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Vamougne Kourouma
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West RoadHaidian District, P.O. Box 5109 Beijing 100193 China
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West RoadHaidian District, P.O. Box 5109 Beijing 100193 China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West RoadHaidian District, P.O. Box 5109 Beijing 100193 China
| | - Hong‐Nan Sun
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West RoadHaidian District, P.O. Box 5109 Beijing 100193 China
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Moreno-Valdespino CA, Luna-Vital D, Camacho-Ruiz RM, Mojica L. Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes. Food Res Int 2019; 130:108905. [PMID: 32156360 DOI: 10.1016/j.foodres.2019.108905] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 12/02/2019] [Accepted: 12/15/2019] [Indexed: 12/11/2022]
Abstract
The Fabaceae family of plants include a variety of seeds with multiple shapes, sizes, and colors; with a great diversity of bioactive compounds found in legume seeds. Legumes are an excellent source of protein, peptides and phytochemicals which are present in significant amounts. These bioactive compounds have been reported to reduce the risk of developing non-communicable diseases (NCD), such as obesity and type-2 diabetes. In this narrative review, we discuss the biological potential of bioactive compounds found in legumes and the health benefits associated with their consumption as an alternative approach in the management of NCD. Current extraction methods, characteristics of the bioactive compounds, and different in vitro and in vivo studies evaluating the bioactivity of legume bioactives are reviewed and discussed.
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Affiliation(s)
- Cecilia A Moreno-Valdespino
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, 44270 Guadalajara, Mexico
| | - Diego Luna-Vital
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States
| | - Rosa M Camacho-Ruiz
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, 44270 Guadalajara, Mexico
| | - Luis Mojica
- Tecnología de Alimentos, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, 44270 Guadalajara, Mexico.
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Skrypnik L, Novikova A, Tokupova E. Improvement of Phenolic Compounds, Essential Oil Content and Antioxidant Properties of Sweet Basil ( Ocimum basilicum L.) Depending on Type and Concentration of Selenium Application. PLANTS 2019; 8:plants8110458. [PMID: 31671752 PMCID: PMC6918393 DOI: 10.3390/plants8110458] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 10/25/2019] [Accepted: 10/28/2019] [Indexed: 01/03/2023]
Abstract
The effect of selenium biofortification on phytomass yield, selenium, essential oil and phenolic compounds content as well as antioxidant properties of basil leaves was investigated. Selenium in form of sodium selenate was applied either in nutrient solution or by foliar spraying at three levels (2.0, 5.0 and 10.0 μM). Selenium treatment significantly increased Se concentration in leaves up to 20.23 μg g−1 (addition in nutrient solution) and 10.74 μg g−1 (foliar application). Neither a toxic nor a beneficial effect of Se addition on the plants was observed. Se application of 2 µM Se in nutrient solution and of 5 µM Se by foliar spraying successfully enhanced production of essential oils, hydroxycinnamic acids, total phenolics and antioxidant activity of basil leaves. The anthocyanin content was positively affected only by application of Se in nutrient solution. Considering both an increase in the Se concentration in basil leaves and an increase in the production of phytonutrients, the optimal doses of selenium can be considered to be 5 and 10 μM for Se addition in nutrient solution and by foliar treatment, respectively. The results confirm the possibility of the enrichment of basil plants with selenium and thereby improving the nutritional qualities of the human diet.
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Affiliation(s)
- Liubov Skrypnik
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Universitetskaya str., 2, Kaliningrad 236040, Russia.
| | - Anastasia Novikova
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Universitetskaya str., 2, Kaliningrad 236040, Russia.
| | - Elina Tokupova
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Universitetskaya str., 2, Kaliningrad 236040, Russia.
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A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from Vitis vinifera By-Products through Heat Reflux Extraction. Biomolecules 2019; 9:biom9100529. [PMID: 31557922 PMCID: PMC6843815 DOI: 10.3390/biom9100529] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 09/23/2019] [Accepted: 09/24/2019] [Indexed: 12/14/2022] Open
Abstract
The aim of the present study was to establish the best experimental conditions that lead to the extracts richest in polyphenolic compounds obtained from pomace and canes of Vitis vinifera. In this regard, a D-Optimal design of experiments (DoE) method was applied to investigate the extraction process parameters from each of three materials: red pomace (RP), white pomace (WP) and canes (C). The input variables were the extraction temperature and the ethanol ratio and as response, the total polyphenols content (TPC) was determined. A design space was generated for each of the plant materials and the most concentrated polyphenol extracts were obtained using 50% ethanol at a temperature of 80 °C. Further, the phenolic profiles of the concentrated extracts were detected by LC/MS/MS and the results showed that WP extract was richer in polyphenolic compounds, both flavonoid and phenolic acids, followed by the RP and C extracts. The antioxidant assays revealed that WP and RP extracts exhibited a higher antioxidant activity which correlated to the high content of polyphenols. These findings revealed that RP, WP and C, currently considered agricultural wastes from winery, may be valorized as an important source of natural antioxidants.
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Mecha E, Leitão ST, Carbas B, Serra AT, Moreira PM, Veloso MM, Gomes R, Figueira ME, Brites C, Vaz Patto MC, Bronze MR. Characterization of Soaking Process' Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm. Foods 2019; 8:E296. [PMID: 31357747 PMCID: PMC6723714 DOI: 10.3390/foods8080296] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/25/2019] [Accepted: 07/26/2019] [Indexed: 12/30/2022] Open
Abstract
Despite the common beans' nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soaking water). With such purpose, the phenolic composition (total content of soluble phenolics, flavonoids, and proanthocyanidins) and in vitro antioxidant activity were evaluated in the raw whole flour of 31 Portuguese common bean varieties. The phenolic composition of the soaked fractions was respectively compared to the raw flour. Phenolic compounds' identification and relative quantification were achieved by UPLC-TripleTOF-MS for one representative variety and their fractions. The highest phenolic content was found in colored varieties and the brown market class highlighted as the richest one. The loss of phenolic compounds to the soaking water was highly dependent on variety. The predominant phenolic compounds' classes were flavan-3-ols (soaking water and coats), flavonols (coats), and phenolic acids (cotyledons). This characterization study showed the diversity on the phenolic composition of Portuguese varieties and the need to adjust the soaking and peeling processes to the variety (considering the possible loss of potential health promoter compounds, e.g., phenolic compounds).
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Affiliation(s)
- Elsa Mecha
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Susana T Leitão
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Bruna Carbas
- INIAV, The National Institute for Agricultural Research and Veterinary, 2784-505 Oeiras, Portugal
| | - Ana T Serra
- Institute for Experimental Biology and Technology, Apartado 12, 2781-901 Oeiras, Portugal
| | - Pedro M Moreira
- ESAC-IPC, Coimbra College of Agriculture, Polytechnic Institute of Coimbra, 3045-601 Coimbra, Portugal
| | - Maria Manuela Veloso
- INIAV, The National Institute for Agricultural Research and Veterinary, 2784-505 Oeiras, Portugal
| | - Ricardo Gomes
- UniMS-Mass Spectrometry Unit-Institute for Experimental Biology and Technology/ITQB, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Maria E Figueira
- iMED, Faculty of Pharmacy, Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal
| | - Carla Brites
- INIAV, The National Institute for Agricultural Research and Veterinary, 2784-505 Oeiras, Portugal
| | - Maria C Vaz Patto
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Maria R Bronze
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal.
- Institute for Experimental Biology and Technology, Apartado 12, 2781-901 Oeiras, Portugal.
- iMED, Faculty of Pharmacy, Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal.
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Feduraev P, Chupakhina G, Maslennikov P, Tacenko N, Skrypnik L. Variation in Phenolic Compounds Content and Antioxidant Activity of Different Plant Organs from Rumex crispus L. and Rumex obtusifolius L. at Different Growth Stages. Antioxidants (Basel) 2019; 8:E237. [PMID: 31340505 PMCID: PMC6680865 DOI: 10.3390/antiox8070237] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 07/11/2019] [Accepted: 07/17/2019] [Indexed: 02/07/2023] Open
Abstract
The study investigated the accumulation of phenolic compounds and the antioxidant activity of extracts of various parts of R. crispus and R. obtusifolius, collected at the flowering stage and the fruiting stage. Half of the collected plants were divided into root, stem, leaves, and reproductive organs (inflorescence). The other half was used to study the vertical distribution of biologically active components and antioxidants throughout the plant. The samples were analyzed for total catechins content, total proanthocyanidins content, total phenolic content, and total antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'azinobis(3)ethylbenzthiazoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP) assays). All analyses were performed in four replicates. In general, a similar trend was observed in the distribution of phenolic compounds in the studied species. The maximum content of these secondary metabolites was noted in the reproductive organs, both in the flowering and fruiting period. Stems were characterized by a minimum content of the studied classes of substances. The antioxidant activity of the sorrels studied parts can be arranged in the following order: the generative part (flowers, seeds) > leaves > root > stem (for flowering and fruiting stages). It was found that parts of the root closer to the stem differed in higher activity.
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Affiliation(s)
- Pavel Feduraev
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Kaliningrad 236000, Russia.
| | - Galina Chupakhina
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Kaliningrad 236000, Russia
| | - Pavel Maslennikov
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Kaliningrad 236000, Russia.
| | - Natalia Tacenko
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Kaliningrad 236000, Russia
| | - Liubov Skrypnik
- Institute of Living Systems, Immanuel Kant Baltic Federal University, Kaliningrad 236000, Russia
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Bautista-Expósito S, Peñas E, Frias J, Martínez-Villaluenga C. Pilot-scale produced fermented lentil protects against t-BHP-triggered oxidative stress by activation of Nrf2 dependent on SAPK/JNK phosphorylation. Food Chem 2019; 274:750-759. [DOI: 10.1016/j.foodchem.2018.09.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 07/12/2018] [Accepted: 09/02/2018] [Indexed: 12/18/2022]
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