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Zhang Y, Cheng W, Di H, Yang S, Tian Y, Tong Y, Huang H, Escalona VH, Tang Y, Li H, Zhang F, Sun B, Huang Z. Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba. PLANTS (BASEL, SWITZERLAND) 2024; 13:892. [PMID: 38592915 PMCID: PMC10974134 DOI: 10.3390/plants13060892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/16/2024] [Accepted: 03/17/2024] [Indexed: 04/11/2024]
Abstract
Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl3 colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlorophyll (0.77-1.85 mg g-1 DW), total proanthocyanidins (0.62-2.34 mg g-1 DW), total phenolics (15.28-27.35 mg g-1 DW), and ABTS (43.39-59.16%), while the black fruits exhibited higher levels of total soluble protein (65.45-89.48 mg g-1 DW) and total soluble sugar (56.40-207.62 mg g-1 DW) in most cultivars. Chlorophyll, carotenoids, and flavonoids were predominantly found in the leaves of most cultivars, whereas the total soluble sugar contents were highest in the stems of most cultivars. Overall, our findings underscore the significant influence of the cultivars on the nutritional composition of Basella alba. Moreover, we observed notable variations in the nutrient contents among the different organs of the eight cultivars, and proanthocyanidins may contribute significantly to the antioxidant activity of the fruits. On the whole, this study provides a theoretical basis for the genetic breeding of Basella alba and dietary nutrition and serves as a reference for the comprehensive utilization of this vegetable.
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Affiliation(s)
- Yi Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Wenjuan Cheng
- Institute of Agricultural Resources and Environment, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China;
- The State Key Laboratory of Vegetable Biobreeding, Tianjin Academy of Agriculture Sciences, Tianjin 300192, China
| | - Hongmei Di
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Shihan Yang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Yuxiao Tian
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Yuantao Tong
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Huanhuan Huang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Victor Hugo Escalona
- Faculty of Agricultural Sciences, University of Chile, Santa Rosa 11315, Santiago 8820808, Metropolitan Region, Chile;
| | - Yi Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Huanxiu Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Fen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
| | - Zhi Huang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.Z.); (H.D.); (S.Y.); (Y.T.); (Y.T.); (H.H.); (Y.T.); (H.L.); (F.Z.)
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Padmanabhan V, Kumar SS, Giridhar P. Phytochemicals and UHPLC-QTOF-HRMS characterisation of bioactives of butterfly pea (Clitoria ternatea L.) seeds and their antioxidant potentials. Food Chem 2024; 433:137373. [PMID: 37688820 DOI: 10.1016/j.foodchem.2023.137373] [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: 03/25/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 09/11/2023]
Abstract
Clitoria ternatea Linn. (Fabaceae) is a medicinal and ornamental plant, widely used in Ayurvedic and Chinese medicine. There is no strong scientific evidence on the consumption of the tender fruits/seeds of blue- and white-flower plants as vegetables. Analysis of the nutrient composition revealed that the total carbohydrate, protein, and lipid were highest in the mature-stage seeds of both varieties. UHPLC analysis revealed the presence of rutin (1.66 mg%) as the major compound. LC-HRMS confirmed the presence of other bioactives, such as sinapic acid (m/z 223), catechin derivatives (m/z 305 and m/z 153), quercetin (m/z 463), etc., as well. The ascorbic acid content was found to be highest in blue-flowered plant seeds (18.10 mg/100 g). Analysis of antioxidant activity displayed the superiority of immature seeds over mature seeds. The research shows that these seeds are rich in nutrients and bioactives, which may have use in the food and pharmaceutical industries.
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Affiliation(s)
- Vandana Padmanabhan
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002, India; Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Sandopu Sravan Kumar
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002, India; Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Parvatam Giridhar
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002, India; Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India.
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Sarkar T, Salauddin M, Roy S, Chakraborty R, Rebezov M, Shariati MA, Thiruvengadam M, Rengasamy KRR. Underutilized green leafy vegetables: frontier in fortified food development and nutrition. Crit Rev Food Sci Nutr 2023; 63:11679-11733. [PMID: 35816152 DOI: 10.1080/10408398.2022.2095555] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
From the ancient period, Green leafy vegetables (GLV) are part of the daily diet and were believed to have several health beneficial properties. Later it has been proved that GLV has outstanding nutritional value and can be used for medicinal benefits. GLV is particularly rich in minerals like iron, calcium, and zinc. These are also rich in vitamins like beta carotene, vitamin E, K, B and vitamin C. In addition, some anti-nutritional elements in GLV can be reduced if it is grown properly and processed properly before consumption. Tropical countries have a wide variety of these green plants such as Red Spinach, Amaranth, Malabar Spinach, Taro Leaf, Fenugreek leaf, Bengal Gram Leaves, Radish Leaves, Mustard Leaves, and many more. This review focuses on listing this wide range of GLVs (in total 54 underutilized GLVs) and their compositions in a comparative manner. GLV also possesses medicinal activities due to its rich bioactive and nutritional potential. Different processing techniques may alter the nutritional and bioactive potential of the GLVs significantly. The GLVs have been considered a food fortification agent, though not explored widely. All of these findings suggest that increasing GLV consumption could provide nutritional requirements necessary for proper growth as well as adequate protection against diseases caused by malnutrition.
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, West Bengal, India
| | - Molla Salauddin
- Department of Food Processing Technology, Mir Madan Mohanlal Government Polytechnic, West Bengal State Council of Technical Education, West Bengal, India
| | - Sarita Roy
- Department of Food Processing and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Runu Chakraborty
- Department of Food Processing and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Maksim Rebezov
- Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia
| | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of technologies and management, The First Cossack University, Moscow, Russia
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, South Korea
| | - Kannan R R Rengasamy
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
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Riya P, Kumar SS, Giridhar P. Phytoconstituents, GC-MS Characterization of Omega Fatty Acids, and Antioxidant Potential of Less-Known Plant Rivina humilis L. ACS OMEGA 2023; 8:28519-28530. [PMID: 37576640 PMCID: PMC10413828 DOI: 10.1021/acsomega.3c02883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Accepted: 07/12/2023] [Indexed: 08/15/2023]
Abstract
Rivina humilis L. (Petiveriaceae), commonly known as the pigeon berry, accumulates betalains in berries. The present study was focused on identifying the phytoconstituents, mineral content, fatty acid composition, phenolics, flavonoids, antinutritional factors, and antioxidant activities of different plant parts (leaf, stem, root, and seeds), which are otherwise not well explored. Phytoconstituent analysis revealed seeds as a potential source of carbohydrates (50.15 g/100 g), proteins (10.96 g/100 g), and fats (11.25 g/100 g). Roots showed the highest fat (17.66 g/100 g) and dietary fiber (81.49 g/100 g). Leaves and roots contain more iron (29.59 and 29.39 mg/100 g), whereas seed has high zinc content (12.09 mg/100 g). Leaf oil showed 47.83 g/100 g of omega-3-fatty acid, confirmed by GC-MS analysis. Seed oil showed 22.23 g/100, 44.48 g/100, and 24.04 g/100 g of palmitic, oleic, and linoleic acids, respectively. The leaf extract has the highest TPC (597.55 mg/100 g), followed by the seed (421.68 mg/100 g). The leaf's 80% ethanolic extract had high TFC (2442.19 mg/100 g), followed by 70% methanolic extract (1566.25 mg/100 g). The antinutritional profile indicated significant phytic acid and oxalates in the leaf (9.3 g/100 and 2.07 g/100 g) and stem (6.9 and 1.58 g/100 g) and low tannin content (<0.5 g/100 g). The leaf's 80% ethanolic extract exhibited double the TAA than 70% methanolic extract (1.52 g/100 g). The leaf with an 80% ethanolic extract had the lowest DPPH and ABTS radical scavenging EC50 (2.22 and 0.37 mg/mL). The leaf with an 80% ethanolic extract (479.73 mg/100 g) and seed (391.14 mg/100 g) had the highest FRAP activity. Our study proves that different parts of R. humilis had a good content of phytoconstituents, bioactives, and antioxidant activities. Hence, R. humilis leaves and seeds are a novel source of omega fatty acids and minerals reported for the first time and have potential applications in the food and pharmaceutical industries.
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Affiliation(s)
- Poyilil Riya
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
- Plant
Cell Biotechnology Department, CSIR-Central
Food Technological Research Institute, Mysuru, Karnataka 570020, India
| | - Sandopu Sravan Kumar
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
- Plant
Cell Biotechnology Department, CSIR-Central
Food Technological Research Institute, Mysuru, Karnataka 570020, India
| | - Parvatam Giridhar
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
- Plant
Cell Biotechnology Department, CSIR-Central
Food Technological Research Institute, Mysuru, Karnataka 570020, India
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Sutor-Świeży K, Antonik M, Dziedzic E, Bieniasz M, Mielczarek P, Popenda Ł, Pasternak K, Tyszka-Czochara M, Wybraniec S. Structural Studies on Diverse Betacyanin Classes in Matured Pigment-Rich Fruits of Basella alba L. and Basella alba L. var. ‘Rubra’ (Malabar Spinach). Int J Mol Sci 2022; 23:ijms231911243. [PMID: 36232545 PMCID: PMC9570114 DOI: 10.3390/ijms231911243] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/18/2022] [Accepted: 09/19/2022] [Indexed: 11/20/2022] Open
Abstract
Identification of betacyanins in Basella alba L. and Basella alba L. var. ‘Rubra’ fruits was performed by low- and high-resolution mass spectrometry (LRMS and HRMS) as well as 1H, 13C and two-dimensional NMR which revealed hitherto completely not known betacyanin classes in the plant kingdom. Especially, the presence of unique nitrogenous acyl moieties in the structures of the pigments was ascertained by the HRMS Orbitrap detection. Except for detected polar betacyanin glycosylated derivatives, presence of a series of previously not reported pigments such as malonylated betanidin 6-O-β-glusosides with their acyl migration isomers along with the evidence of the 3′′-hydroxy-butyrylated betacyanins is reported. The first complete NMR data were obtained for novel and principal acylated gomphrenins with hydroxycinnamic acids: 6′-O-E-caffeoyl-gomphrenin (malabarin), 6′-O-E-sinapoyl-gomphrenin (gandolin), 6′-O-E-4-coumaroyl-gomphrenin (globosin) and 6′-O-E-feruloyl-gomphrenin (basellin).
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Affiliation(s)
- Katarzyna Sutor-Świeży
- Department C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, 31-155 Krakow, Poland
| | - Michał Antonik
- Department C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, 31-155 Krakow, Poland
| | - Ewa Dziedzic
- Faculty of Biotechnology and Horticulture, Agricultural University of Krakow, al. 29 Listopada 54, 31-425 Krakow, Poland
| | - Monika Bieniasz
- Faculty of Biotechnology and Horticulture, Agricultural University of Krakow, al. 29 Listopada 54, 31-425 Krakow, Poland
| | - Przemysław Mielczarek
- Department of Analytical Chemistry and Biochemistry, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, al. Adama Mickiewicza 30, 30-059, Krakow, Poland
- Laboratory of Proteomics and Mass Spectrometry, Maj Institute of Pharmacology, Polish Academy of Sciences, ul. Smętna 12, 31-343 Krakow, Poland
| | - Łukasz Popenda
- NanoBioMedical Centre, Adam Mickiewicz University, ul. Wszechnicy Piastowskiej 3, 61-614 Poznan, Poland
| | - Karol Pasternak
- Institute of Bioorganic Chemistry, Polish Academy of Sciences, ul. Noskowskiego 12/14, 61-704 Poznan, Poland
| | | | - Sławomir Wybraniec
- Department C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, 31-155 Krakow, Poland
- Correspondence: ; Tel.: +48-12-628-3074; Fax: +48-12-628-2036
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Kumar PC, Oberoi HS, Azeez S. Basella- an Underutilized Green Leafy Vegetable with a Potential for Functional Food Development. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Pushpa Chethan Kumar
- Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, India
| | - Harinder Singh Oberoi
- Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, India
- Food Safety and Standards Authority of India, New Delhi, India
| | - Shamina Azeez
- Division of Basic Sciences, ICAR-Indian Institute of Horticultural Research, Bengaluru, India
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Manasa V, Chaudhari SR, Tumaney AW. Spice fixed oils as a new source of γ-oryzanol: nutraceutical characterization of fixed oils from selected spices. RSC Adv 2020; 10:43975-43984. [PMID: 35517146 PMCID: PMC9058449 DOI: 10.1039/d0ra07794a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Accepted: 11/20/2020] [Indexed: 12/28/2022] Open
Abstract
γ-Oryzanol is an important group of nutraceuticals that play a key role in addressing metabolic disorders. This study, for the first time, examined volatile-free spice fixed oils (FOs) as an alternate plant source for γ-oryzanol and other nutraceuticals (phenolics, flavonoids, phytosterols, and tocopherols) using HPLC, HR-MS and NMR. The in vitro antioxidant activities of FOs were also analysed. The selected spices were Alpinia galanga, Cinnamomum zeylanicum, Trigonella foenum-graecum, Foeniculum vulgare and Myristica fragrans. The major polyphenols and flavonoids quantified were gallic, protocatechuic, vanillic, syringic, para-coumaric, ferulic, rutin, trans-cinnamic, and quercetin. T. foenum-graecum FOs recorded high levels of ergosterol (48.56 mg/100 g) and stigmasterol (247.36 mg/100 g). The fucosterol levels were high in A. galanga (268.31 mg/100 g) FOs, whereas C. zeylanicum FOs showed high content of β-sitosterols (7037.77 mg/100 g). C. zeylanicum and T. foenum-graecum FOs recorded high α-tocopherol content (47.55 and 15.96 mg/100 g respectively). C. zeylanicum FOs showed high levels of three ferulates, namely, cycloartenyl ferulate, 24-methylene cycloartenyl ferulate and β-sitosteryl ferulate, whose contents were 89.42, 170.23 and 50.23 mg/100 g respectively which was confirmed by HRMS with a molecular mass (m/z) of 601.45, 615.47, and 589.45 respectively. Further, γ-oryzanol ferulates in C. zeylanicum FOs were confirmed by 1H-NMR analysis. The acidified methanolic extractives of FOs showed high free radical scavenging activity and antioxidant potential. These spice FOs have excellent antioxidant activities, and are novel potential functional ingredients against lifestyle disorders.
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Affiliation(s)
- Vallamkondu Manasa
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad - 201002 India
- Department of Lipid Science, Council of Scientific and Industrial Research - Central Food Technological Research Institute Mysore - 570 020 India
| | - Sachin R Chaudhari
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad - 201002 India
- Department of Spices and Flavour Sciences, Council of Scientific and Industrial Research - Central Food Technological Research Institute Mysore - 570 020 India
| | - Ajay W Tumaney
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad - 201002 India
- Department of Lipid Science, Council of Scientific and Industrial Research - Central Food Technological Research Institute Mysore - 570 020 India
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Kruger J, Taylor JRN, Ferruzzi MG, Debelo H. What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices. Compr Rev Food Sci Food Saf 2020; 19:3618-3658. [PMID: 33337067 DOI: 10.1111/1541-4337.12624] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/18/2020] [Accepted: 08/03/2020] [Indexed: 12/30/2022]
Abstract
Food-to-food fortification (FtFF) is an emerging food-based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review has proposed a working definition of FtFF. Comparison with other main food-based strategies clearly differentiates FtFF as an emerging strategy with the potential to address multiple micronutrient deficiencies simultaneously, with little dietary change required by consumers. A review of literature revealed that despite the limited number of studies (in vitro and in vivo), the diversity of food-based fortificants investigated and some contradictory data, there are promising fortificants, which have the potential to improve the amount of bioavailable iron, zinc, and provitamin A from starchy staple foods. These fortificants are typically fruits and vegetables, with high mineral as well as ascorbic acid and β-carotene contents. However, as the observed improvements in micronutrient bioavailability and status are relatively small, measuring the positive outcomes is more likely to be impactful only if the FtFF products are consumed as regular staples. Considering best practices in implementation of FtFF, raw material authentication and ingredient documentation are critical, especially as the contents of target micronutrients and bioavailability modulators as well as the microbiological quality of the plant-based fortificants can vary substantially. Also, as there are only few developed supply chains for plant-based fortificants, procurement of consistent materials may be problematic. This, however, provides the opportunity for value chain development, which can contribute towards the economic growth of communities, or hybrid approaches that leverage traditional premixes to standardize product micronutrient content.
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Affiliation(s)
- Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina
| | - Hawi Debelo
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina
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Kumar SS, Manasa V, Tumaney AW, B K B, Chaudhari SR, Giridhar P. Chemical composition, nutraceuticals characterization, NMR confirmation of squalene and antioxidant activities of Basella rubra L. seed oil. RSC Adv 2020; 10:31863-31873. [PMID: 35518177 PMCID: PMC9056543 DOI: 10.1039/d0ra06048h] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 08/18/2020] [Indexed: 11/30/2022] Open
Abstract
Basella rubra (Malabar spinach) is a commonly consumed green leafy vegetable in southern parts of India. The chemical composition, nutraceuticals characterization, squalene Nuclear Magnetic Resonance (NMR), in vitro antioxidant activities and cytotoxicity of B. rubra seed oil (33.08%) was investigated. Gas chromatography-mass spectrometry (GC/MS) analysis revealed the presence of palmitic (27.21 μmol%), oleic (33.83 μmol%) and linoleic acid (26.02 μmol%) with a total of 64.38 μmol% unsaturated fatty acids respectively. HPLC nutraceutical characterization showed a major constituent of gallic acid (11.23 mg%), γ-tocopherols (17.74 mg%), cycloartenylferulate (1.7 mg%), and squalene (1 g%). Squalene was further recovered (98%), purified (99.9%), and confirmed through 1H and 13C NMR. The in vitro antioxidant activities recorded by using 2,2-diphenyl-1-picrylhydrazyl (EC50 = 6 mg mL-1), ferric reducing antioxidant power (361.85 mM of Trolox Eq./100 g) and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (EC50 = 56.19 mg mL-1) scavenging activity. In vitro cytotoxicity assessed on 3T3-L1 showed good cell survival without any toxicity (upto 400 μg mL-1). B. rubra seed oil has proven nutraceuticals and antioxidant potentials with least toxicity which can be recommended for functional foods applications.
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Affiliation(s)
- Sandopu Sravan Kumar
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad-201002 India
- Plant Cell Biotechnology Department, CSIR - Central Food Technological Research Institute Mysore-570020 India
| | - Vallamkondu Manasa
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad-201002 India
- Department of Lipid Science, Council of Scientific and Industrial Research - Central Food Technological Research Institute Mysore-570020 India
| | - Ajay W Tumaney
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad-201002 India
- Department of Lipid Science, Council of Scientific and Industrial Research - Central Food Technological Research Institute Mysore-570020 India
| | - Bettadaiah B K
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad-201002 India
- Department of Spice and Flavour Sciences, CSIR - Central Food Technological Research Institute Mysore-570020 India
| | - Sachin Rama Chaudhari
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad-201002 India
- Department of Spice and Flavour Sciences, CSIR - Central Food Technological Research Institute Mysore-570020 India
| | - Parvatam Giridhar
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad-201002 India
- Plant Cell Biotechnology Department, CSIR - Central Food Technological Research Institute Mysore-570020 India
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Sravan Kumar S, Singh Chauhan A, Giridhar P. Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies. Food Chem 2020; 333:127442. [PMID: 32673950 DOI: 10.1016/j.foodchem.2020.127442] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 06/25/2020] [Accepted: 06/26/2020] [Indexed: 01/05/2023]
Abstract
Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 min) lowered the zeta potential (-47.5 to -40.8), and particle size (74.23 to 55.35 nm). Zeta potential, particle size, and polydispersity index of Betalain NLs (BNLs) didn't change significantly during storage (40 days). Degradation in the colour of BNLs was observed only at 121 °C (20 min) while the native juice degraded at 100 °C (20 min). BNLs were incorporated in gummy candies (GuCa) to improve its colour stability. The betalain retention, colour, texture, antioxidant activity, and shelf-life of the GuCa during storage (5 °C, 28 days) demonstrated the efficacy of BNLs to be explored as a natural colourant for the food industry.
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Affiliation(s)
- Sandopu Sravan Kumar
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Plant Cell Biotechnology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore 570020, India
| | - Attar Singh Chauhan
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Fruit and Vegetable Technology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore 570020, India
| | - Parvatam Giridhar
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Plant Cell Biotechnology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore 570020, India.
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Kumar SS, Arya M, Chauhan AS, Giridhar P. Basella rubra
fruit juice betalains as a colorant in food model systems and shelf‐life studies to determine their realistic usability. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14595] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sandopu Sravan Kumar
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
- Plant Cell Biotechnology Department CSIR–Central Food Technological Research Institute Mysore India
| | - Monisha Arya
- Plant Cell Biotechnology Department CSIR–Central Food Technological Research Institute Mysore India
| | - Attar Singh Chauhan
- Fruit and Vegetable Technology Department CSIR–Central Food Technological Research Institute Mysore India
| | - Parvatam Giridhar
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
- Plant Cell Biotechnology Department CSIR–Central Food Technological Research Institute Mysore India
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12
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Apoorva A, Rameshbabu AP, Dasgupta S, Dhara S, Padmavati M. Novel pH-sensitive alginate hydrogel delivery system reinforced with gum tragacanth for intestinal targeting of nutraceuticals. Int J Biol Macromol 2020; 147:675-687. [PMID: 31926225 DOI: 10.1016/j.ijbiomac.2020.01.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 12/27/2019] [Accepted: 01/04/2020] [Indexed: 01/19/2023]
Abstract
The present study utilizes the novel combination of Gum tragacanth (GT) and sodium alginate (SA) to reinforce SA hydrogel beads. The composite hydrogel beads were encapsulated with phenolic compounds extracted from Basella sps. The rheological studies conferred increased elastic property of GT incorporated formulations. Higher swelling behavior was observed in simulated intestinal fluid (SIF) with increasing GT content in SA formulations. SA-GT composite hydrogels revealed increased encapsulation efficiency with sustained release of phenolic compounds in SIF. GT incorporated hydrogel beads exhibited increased biodegradation (up to 82% weight loss) in biodegradation media (in vitro). FTIR study found no molecular interaction between SA and GT. TGA analysis revealed that GT incorporation did not affect the thermal behavior of SA. Furthermore, SA-GT encapsulated hydrogels showed remarkable cytotoxicity against osteosarcoma cells. Thus our findings suggest SA-GT gel formulation could be used as a promising delivery system for drugs and nutraceutical compounds.
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Affiliation(s)
- Anupam Apoorva
- School of Bioscience, Indian Institute of Technology Kharagpur, Kharagpur 721302, India; Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Arun Prabhu Rameshbabu
- School of Medical Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Swagata Dasgupta
- School of Bioscience, Indian Institute of Technology Kharagpur, Kharagpur 721302, India; Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Santanu Dhara
- School of Medical Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Manchikanti Padmavati
- School of Bioscience, Indian Institute of Technology Kharagpur, Kharagpur 721302, India.
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13
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Kumar SS, Girish Patil BG, Giridhar P. Mucilaginous polysaccharides from vegetative parts of Bixa orellana L.: Their characterization and antioxidant potential. J Food Biochem 2018; 43:e12747. [PMID: 31353545 DOI: 10.1111/jfbc.12747] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 11/06/2018] [Accepted: 11/11/2018] [Indexed: 11/28/2022]
Abstract
The aim of this study was to extricate adhesive mucilaginous polysaccharides (MPS) from vegetative parts of Bixa orellana and furthermore to explore proximate analysis and antioxidant potentials. The ethanol precipitated mucilage concentrates of leaf holds 57.7% ± 3.2% moisture, 31.7 ± 1.61 g/100 g aggregate starch content, 23.6 ± 0.07 g/100 g reducing sugar content, 14.5 ± 2.0 g/100 g pentose content, 9.37 ± 0.56 g/100 g uronic acid substance, 10.6 ± 0.98 g/100 g total phenolic content, and 36.9 ± 0.52 mg/100 g total protein content. In contrasted with twigs, the leaves MPS demonstrated two folds increment in phenolic content. The sugar composition characteristics of MPS by gas liquid chromatography demonstrated a noteworthy content of xylose (163.5 ± 6.6 mg/100 g), mannose (17.2 ± 0.6 mg/100 g), and galactose (13.7 ± 0.4 mg/100 g) in leaf. The MPS extract of leaves exhibited a dose-dependent antioxidant activity and free radical scavenging ability. The data obtained in this study open a new avenue to further investigate the broad applications of these annatto dye yielding plant polysaccharides. PRACTICAL APPLICATIONS: The mucilaginous polysaccharides (MPS) from plant sources are being used for different applications in food, pharma, and cosmetic enterprises. Nowadays there is a developing enthusiasm for MPS for their dietary and medicinal advantages. Particularly dietary polysaccharides are known to evoke immunomodulatory and anti-inflammatory properties. Here, we present the leaf and twig parts of Bixa orellana as rich sources of MPS, the MPS characterization and also antioxidant potential, which could substantiate B. orellana MPS as functional ingredients and furthermore in nourishment industry for expanding dairy foods consistency.
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Affiliation(s)
- Sandopu Sravan Kumar
- Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysore, India
| | | | - Parvatam Giridhar
- Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysore, India
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14
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Kumorkiewicz A, Wybraniec S. Thermal Degradation of Major Gomphrenin Pigments in the Fruit Juice of Basella alba L. (Malabar Spinach). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7500-7508. [PMID: 28749669 DOI: 10.1021/acs.jafc.7b02357] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Generation of decarboxylated and dehydrogenated gomphrenins during heating of Basella alba L. fruit juice containing high levels of betacyanin pigments was monitored by LC-DAD-ESI-MS/MS. The presence of principal decarboxylation products, 2-, 17-, and 2,17-decarboxy-gomphrenins, their diastereomers, as well as minor levels of their dehydrogenated derivatives are reported. In addition, determination of molecular masses of decarboxylated gomphrenins by high-resolution mass spectrometry (LCMS-IT-TOF) was performed. Enzymatic deglucosylation of decarboxylated and dehydrogenated gomphrenins resulted in the generation of betanidin diagnostic derivatives for further identification processes. In addition, experiments were conducted to prove that the position of glucosylation of the chromophoric part of betacyanins (betanidin part) has decisive influence on different chromatographic properties of their decarboxylated derivatives.
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Affiliation(s)
- Agnieszka Kumorkiewicz
- Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology , ul. Warszawska 24, Cracow 31-155, Poland
| | - Sławomir Wybraniec
- Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology , ul. Warszawska 24, Cracow 31-155, Poland
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Martins N, Roriz CL, Morales P, Barros L, Ferreira ICFR. Coloring attributes of betalains: a key emphasis on stability and future applications. Food Funct 2017; 8:1357-1372. [DOI: 10.1039/c7fo00144d] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Organoleptic characteristics largely determine food acceptance, selection, and subsequent consumption.
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Affiliation(s)
- Natália Martins
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | - Custódio Lobo Roriz
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | - Patricia Morales
- Department of Nutrition and Bromatology II
- Faculty of Pharmacy
- Complutense University of Madrid
- Madrid
- Spain
| | - Lillian Barros
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
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Petropoulos SA, Fernandes Â, Ntatsi G, Levizou E, Barros L, Ferreira IC. Nutritional profile and chemical composition of Cichorium spinosum ecotypes. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.046] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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17
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Kumar SS, Manoj P, Nimisha G, Giridhar P. Phytoconstituents and stability of betalains in fruit extracts of Malabar spinach ( Basella rubra L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:4014-4022. [PMID: 28035157 PMCID: PMC5156645 DOI: 10.1007/s13197-016-2404-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/02/2016] [Accepted: 11/04/2016] [Indexed: 12/28/2022]
Abstract
This study aimed to assess the nutrient composition, minerals, and stability of betalains pigment from fruit extracts of Basella rubra. The proximate composition included total carbohydrates (1.64 g), protein (51 mg), total lipid (1.38%), moisture (81.76%), niacin (0.5 mg), ascorbic acid (89.33 mg), and total tocopherols (1.27 mg) in 100 g fresh deseeded fruit. Total dietary fibre of 32.52 g and soluble dietary fibre of 12.34 g in 100 g dry deseeded fruits. Fatty acid composition of dry deseeded fruits comprised 57.52% SFA, 20.62% MUFA and 22.28% PUFA. Pigment (betalain) rich fruit extracts showed excellent stability over 20 days of storage under varied pH, temperature, light, acids, salts and sugars. B. rubra fruit was observed as a potential source of nutrients and betalains as a functional food.
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Affiliation(s)
- Sandopu Sravan Kumar
- Plant Cell Biotechnology Department, Council of Scientific and Industrial Research (CSIR)–Central Food Technological Research Institute, Mysore, 570 020 India
| | - Prabhakaran Manoj
- Plant Cell Biotechnology Department, Council of Scientific and Industrial Research (CSIR)–Central Food Technological Research Institute, Mysore, 570 020 India
| | - Girish Nimisha
- Plant Cell Biotechnology Department, Council of Scientific and Industrial Research (CSIR)–Central Food Technological Research Institute, Mysore, 570 020 India
| | - Parvatam Giridhar
- Plant Cell Biotechnology Department, Council of Scientific and Industrial Research (CSIR)–Central Food Technological Research Institute, Mysore, 570 020 India
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