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Shaban H, Kadelka C, Clark S, Delchier N. Diffusion and Chemical Degradation of Vitamin B6 in Chickpeas ( Cicer arietinum L.) during Hydrothermal Treatments: A Kinetic Approach. Foods 2024; 13:1847. [PMID: 38928789 PMCID: PMC11203188 DOI: 10.3390/foods13121847] [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: 04/25/2024] [Revised: 05/17/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Chickpeas are more sustainable than other food systems and have high a nutritional value, especially regarding their vitamin composition. One of the main vitamins in chickpeas is vitamin B6, which is very important for several human metabolic functions. Since chickpeas are consumed after cooking, our goal was to better understand the role of leaching (diffusion) and thermal degradation of vitamin B6 in chickpeas during hydrothermal processing. Kinetics were conducted at four temperatures, ranging from 25 to 85 °C, carried out for 4 h in an excess of water for the diffusion kinetics, or in hermetic bags for the thermal degradation kinetics. Thermal degradation was modeled according to a first-order reaction, and diffusion was modeled according to a modified version of Fick's second law. Diffusivity constants varied from 4.76 × 10-14 m2/s at 25 °C to 2.07 × 10-10 m2/s at 85 °C; the temperature had an impact on both the diffusivity constant and the residual vitamin B6. The kinetic constant ranged from 9.35 × 10-6 at 25 °C to 54.9 × 10-6 s-1 at 85 °C, with a lower impact of the temperature. In conclusion, vitamin B6 is relatively stable to heat degradation; loss is mainly due to diffusion, especially during shorter treatment times.
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Affiliation(s)
- Heba Shaban
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Ln, Ames, IA 50011, USA; (H.S.); (S.C.)
| | - Claus Kadelka
- Department of Mathematics, Iowa State University, 411 Morrill Rd., Ames, IA 50011, USA;
| | - Stephanie Clark
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Ln, Ames, IA 50011, USA; (H.S.); (S.C.)
| | - Nicolas Delchier
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Ln, Ames, IA 50011, USA; (H.S.); (S.C.)
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Fratianni A, Albanese D, Ianiri G, Vitone C, Malvano F, Avino P, Panfili G. Evaluation of the Content of Minerals, B-Group Vitamins, Tocols, and Carotenoids in Raw and In-House Cooked Wild Edible Plants. Foods 2024; 13:472. [PMID: 38338607 PMCID: PMC10855799 DOI: 10.3390/foods13030472] [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: 12/27/2023] [Revised: 01/22/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Notwithstanding the increased interest in wild edible plants, little is known on how some domestic thermal processes can affect their content. The aim of this study was to investigate the amounts of minerals, B1 and B2 vitamins, tocols, and carotenoids in raw, boiled, and steamed wild edible plants, namely, Sonchus asper (L.) Hill s.l., Sonchus oleraceus L., Cichorium intybus L., and Beta vulgaris L. var cicla. All vegetables were confirmed as high sources of lutein (from 6 to 9 mg/100 g) and β-carotene (from 2 to 5 mg/100 g). Quite high amounts of violaxanthin and neoxanthin were found. Alfa-tocopherol and γ-tocopherol were the main tocols, with same contents in raw and processed vegetables (about 2.5 mg/100 g). The most abundant macro element and trace element were, respectively, potassium and iron. B1 and B2 vitamins were found in low amounts in almost all plants, with the exception of thiamine in Beta vulgaris (about 1.6 mg/100 g). Boiling led to a significant loss of minerals (up to 60%) and B-group vitamins (up to 100%), while, among carotenoids, it only affected violaxanthin levels (up to 90%). Steamed vegetables showed only a slight reduction, about 20%, in β-carotene and lutein, with a marked decrease in violaxanthin and neoxanthin. One hundred grams of all fresh and cooked plants can be claimed as a source of vitamin A and E.
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Affiliation(s)
- Alessandra Fratianni
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (G.I.); (C.V.); (P.A.); (G.P.)
| | - Donatella Albanese
- Department of Industrial Engineering, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano, Italy; (D.A.); (F.M.)
| | - Giuseppe Ianiri
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (G.I.); (C.V.); (P.A.); (G.P.)
| | - Caroline Vitone
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (G.I.); (C.V.); (P.A.); (G.P.)
| | - Francesca Malvano
- Department of Industrial Engineering, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano, Italy; (D.A.); (F.M.)
| | - Pasquale Avino
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (G.I.); (C.V.); (P.A.); (G.P.)
| | - Gianfranco Panfili
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (G.I.); (C.V.); (P.A.); (G.P.)
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Padonou SW, Houngbédji M, Hounhouigan MH, Chadare FJ, Hounhouigan DJ. B-vitamins and heat processed fermented starchy and vegetable foods in sub-Saharan Africa: A review. J Food Sci 2023; 88:3155-3188. [PMID: 37458298 DOI: 10.1111/1750-3841.16697] [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: 02/08/2023] [Revised: 06/11/2023] [Accepted: 06/24/2023] [Indexed: 08/05/2023]
Abstract
Micronutrient deficiency still occurs in sub-Saharan Africa (SSA) despite the availability of several food resources, particularly fermented foods and vegetables, with high nutritional potential. Fermentation enhances the quality of food in several aspects. Organoleptically, certain taste, aroma, and textures are developed. Health and safety are improved by inhibiting the growth of several foodborne pathogens and removing harmful toxic compounds. Furthermore, nutrition is enhanced by improving micronutrient contents and bioavailability from the food, especially vitamin B content. However, during processing and before final consumption, many fermented foods are heat treated (drying, pasteurization, cooking, etc.) to make the food digestible and safe for consumption. Heat treatment improves the bioavailability of B-vitamins in some foods. In other foods, heating decreases the nutritional value because some B-vitamins are degraded. In SSA, cooked starchy foods are often associated with vegetables in household meals. This paper reviews studies that have focused fermented starchy foods and vegetable foods in SSA with the potential to provide B-vitamins to consumers. The review also describes the process of the preparation of these foods for final consumption, and techniques that can prevent or lessen B-vitamin loss, or enrich B-vitamins prior to consumption.
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Affiliation(s)
- Sègla Wilfrid Padonou
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Marcel Houngbédji
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Mênouwesso Harold Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Flora Josiane Chadare
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Djidjoho Joseph Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
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Renard CM, Brick H, Maingonnat JF, Kadelka C, Delchier N. Relative role of leaching and chemical degradation in the loss of water-soluble vitamins C and B9 from frozen vegetables cooked in water. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Borel P, Dangles O, Kopec RE. Fat-soluble vitamin and phytochemical metabolites: Production, gastrointestinal absorption, and health effects. Prog Lipid Res 2023; 90:101220. [PMID: 36657621 DOI: 10.1016/j.plipres.2023.101220] [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: 06/07/2022] [Revised: 12/12/2022] [Accepted: 01/12/2023] [Indexed: 01/18/2023]
Abstract
Consumption of diets rich in fruits and vegetables, which provide some fat-soluble vitamins and many phytochemicals, is associated with a lower risk of developing certain degenerative diseases. It is well accepted that not only the parent compounds, but also their derivatives formed upon enzymatic or nonenzymatic transformations, can produce protective biological effects. These derivatives can be formed during food storage, processing, or cooking. They can also be formed in the lumen of the upper digestive tract during digestion, or via metabolism by microbiota in the colon. This review compiles the known metabolites of fat-soluble vitamins and fat-soluble phytochemicals (FSV and FSP) that have been identified in food and in the human digestive tract, or could potentially be present based on the known reactivity of the parent compounds in normal or pathological conditions, or following surgical interventions of the digestive tract or consumption of xenobiotics known to impair lipid absorption. It also covers the very limited data available on the bioavailability (absorption, intestinal mucosa metabolism) and summarizes their effects on health. Notably, despite great interest in identifying bioactive derivatives of FSV and FSP, studying their absorption, and probing their putative health effects, much research remains to be conducted to understand and capitalize on the potential of these molecules to preserve health.
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Affiliation(s)
- Patrick Borel
- C2VN, INRAE, INSERM, Aix-Marseille Univ, Marseille, France.
| | | | - Rachel E Kopec
- Human Nutrition Program, Department of Human Sciences, Foods for Health Discovery Theme, The Ohio State University, Columbus, OH 43210, USA.
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Sridonpai P, Kongprapun P, Sungayuth N, Sukprasansap M, Chimkerd C, Judprasong K. Nutritive values and phytochemical compositions of edible indigenous plants in Thailand. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.870147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Indigenous edible plants are important components of food systems that are linked to food security and are important sources of nutrients with potential health benefits. Since knowledge about Thailand's various indigenous plants is limited, this study determined the nutritive values and bioactive compounds contained in eight edible indigenous plants growing within the conservation area of the Electricity Generating Authority of Thailand, Srinakarind Dam, Kanchanaburi province. Plant samples were analyzed as fresh or cooked (blanched or boiled) depending on customary preparation and consumption habits. Results showed that shoots and young leaves of Jang (Maerua siamensis Kurz), Ta-Kuk (Albizia lebbeck (L.) Benth), Pak-Wan-Pa (Melientha suavis Pierre), and Som-kob (Hymenodictyon exelsum Wall.) have potential health benefits in terms of nutritive values (vitamin C, dietary fiber, protein) and bioactive compounds (carotenoids, phenolic compounds, antioxidant activity). Shoots and young leaves of Jang were highest in protein, dietary fiber, phenolic compounds, and antioxidant activity. Shoots and young leaves of Ta-Kuk had the highest vitamin C level and considerable amounts of protein, dietary fiber, phenolic compounds, antioxidant activity, and carotenoids. Loss of vitamin C and bioactive compounds occurred most often in boiled plants rather than those that were blanched, though carotenoids increased with either boiling or blanching. This study's important findings should be translated into practical knowledge and disseminated to local communities and at the national level to encourage plant conservation, nutrition education, and the increased consumption of these indigenous plants.
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Coe S, Spiro A. Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. NUTR BULL 2022; 47:538-562. [PMID: 36299246 DOI: 10.1111/nbu.12584] [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: 07/04/2022] [Revised: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 01/04/2023]
Abstract
Cooking at home has experienced a decline in many countries since the mid-20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food-based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant-based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water-soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.
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Affiliation(s)
- Sarah Coe
- British Nutrition Foundation, London, UK
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8
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Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach. Foods 2022; 11:foods11213414. [PMID: 36360034 PMCID: PMC9655892 DOI: 10.3390/foods11213414] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/10/2022] [Accepted: 10/26/2022] [Indexed: 11/17/2022] Open
Abstract
Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread with 20% and 40% of spinach. The supplementation increased the phenolic content up to 2−3 times in the bread with the addition of 20% spinach and 40% kale. The highest antioxidant properties were noticed in extracts of bread with 20% kale. The in vitro digestion released the hydrophilic and lipophilic antioxidative compounds, leading to higher bioaccessibility of the breads enriched with these selected green vegetables. Even more than a 2-fold increase in folate content was observed in breads with the greatest addition of kale (20%) and spinach (40%), from 18.1 to 45.3 µg/100 g and from 37.2 to 83.2 µg/100 g, respectively, compared to the non-enriched breads. Breads with spinach showed significantly (P < 0.05) higher contents of all of the tested minerals, Cu, Mn, Fe, Zn, Mg, Ca, Na, K, and P, whereas kale enriched breads showed most of them. The results suggest that the addition of fresh green vegetables can enhance the daily supply of micronutrients and significantly increase the bioavailability of bioactive compounds with high antioxidant status.
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Czarnowska-Kujawska M, Draszanowska A, Starowicz M. Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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The relation between phytochemical composition and sensory traits of selected Brassica vegetables. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113028] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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11
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Islam MS, Liu J, Jiang L, Zhang C, Liang Q. Folate content in fresh corn: Effects of harvest time, storage and cooking methods. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Fratianni A, D’Agostino A, Niro S, Bufano A, Paura B, Panfili G. Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling. Foods 2021; 10:foods10050960. [PMID: 33924885 PMCID: PMC8145054 DOI: 10.3390/foods10050960] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/20/2021] [Accepted: 04/26/2021] [Indexed: 11/16/2022] Open
Abstract
Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and β-carotene) and tocols in four different green leafy vegetables: Sonchus asper L. Hill, Sonchus oleraceus L., Spinacia oleracea L. and Cichorium intybus L. The total content of the analyzed compounds was determined following the method of alkaline hydrolysis of the matrix and solvent extraction. The leaching of soluble solids after domestic cooking was found to determine a gain in the investigated bioactive compounds in the cooked vegetables, so to cause an apparent content increase in all leafy vegetables, when expressed as mg/100 g dry matter. Considering solid losses, all lipophilic compounds were not affected by boiling; on the contrary, steaming slightly significantly decreased the contents of lutein and β-carotene (on average 20 and 15%, respectively).
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Czarnowska-Kujawska M, Draszanowska A, Gujska E, Klepacka J, Kasińska M. Folate Content and Yolk Color of Hen Eggs from Different Farming Systems. Molecules 2021; 26:molecules26041034. [PMID: 33669220 PMCID: PMC7919826 DOI: 10.3390/molecules26041034] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 02/11/2021] [Accepted: 02/12/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p < 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40-86 µg of folates, which corresponds to 10-22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did not exceed 15%. The color of yolk of the most folate-abundant organic eggs, had the highest value of lightness (L*) and the lowest value of redness (a*). This, however, does not correspond to consumer preferences of intense golden yolk color.
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Affiliation(s)
- Marta Czarnowska-Kujawska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; (E.G.); (J.K.); (M.K.)
- Correspondence: ; Tel.: + 48-89-524-52-76
| | - Anna Draszanowska
- Department of Human Nutrition, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland;
| | - Elżbieta Gujska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; (E.G.); (J.K.); (M.K.)
| | - Joanna Klepacka
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; (E.G.); (J.K.); (M.K.)
| | - Marta Kasińska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; (E.G.); (J.K.); (M.K.)
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Sabolová M, Kouřimská L. Vitamin C and nitrates contents in fruit and vegetables from farmers' markets and supermarkets. POTRAVINARSTVO 2020. [DOI: 10.5219/1347] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Fruits and vegetables are the best food sources of vitamin C. However, fruits and vegetables can be also sources of potentially harmful substances to the human body, nitrates being one of these. The aim of this study was to compare vitamin C and nitrates contents in selected fruits and vegetables from supermarkets and local farmers' markets. Samples of plums, strawberries, apples, spinach, red peppers and tomatoes were chosen for analysis. Content of vitamin C and nitrates was analyzed by HPLC/DAD. The hypothesis was that local market fruits and vegetables contain more vitamin C and fewer nitrates than samples bought in supermarkets. Laboratory analyses showed that there were differences in vitamin C in the case of strawberries, tomatoes and red peppers. The highest level of ascorbic acid was in red pepper samples (141 mg.100g-1). In the case of fruit, the highest content was in strawberries (70 mg.100g-1). As far as nitrates content is concerned, in three cases out of six, the fruit and vegetables we tested from farmers' markets contained lower concentrations of nitrates than those purchased at supermarkets and the hypothesis was accepted in these cases. There was no significant difference between the nitrate content of the local market and supermarket strawberries and red peppers. Tomatoes had significantly higher nitrate content when purchased at farmers' markets than at supermarkets. Leafy vegetables are considered to be the major source of nitrates, and this was confirmed by this study. The highest content of nitrates was in the spinach sample (2969 mg.kg-1). Among all fruit samples, strawberries had the highest nitrates levels (maximum 131 mg.kg-1). The results of this work showed that the content of ascorbic acid and nitrates differs significantly depending on the type of fruit or vegetables.
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Czarnowska-Kujawska M, Draszanowska A, Gujska E. Effect of Different Cooking Methods on Folate Content in Chicken Liver. Foods 2020; 9:E1431. [PMID: 33050265 PMCID: PMC7600162 DOI: 10.3390/foods9101431] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 11/16/2022] Open
Abstract
Common liver sources in European countries include cow, chicken, duck, lamb and pig. Despite its decreasing popularity, liver is possibly one of the most nutrient-dense foods, being rich in high-quality protein and low in calories. In animals, the liver is the storage organ for folate. In this study, the effect of different cooking methods on folate vitamers content in chicken liver was investigated. Three folate derivatives, 5-CH3-H4PteGlu, H4PteGlu and 5-HCO-H4PteGlu, were identified in the analyzed samples using high performance liquid chromatography (HPLC). The folate content in liver after sous-vide (60 °C/75 min) and steaming (100 °C/30 min) did not differ significantly (p ≤ 0.05) from raw liver folate content (781 µg/100 g). Even liver cooked in a combi oven or grilled (which resulted in significant folate losses) showed much higher folate content, 455-631 µg/100 g and 612-715 µg/100 g, respectively, than the most folate-abundant plant foods. These findings are important as they demonstrate that processed liver has the potential to improve the supply of folate and meet the recommended daily requirements, particularly when folate deficiency is common worldwide.
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Affiliation(s)
- Marta Czarnowska-Kujawska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland;
| | - Anna Draszanowska
- Department of Human Nutrition, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland;
| | - Elżbieta Gujska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland;
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16
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Bhave A, Schulzová V, Mrnka L, Hajšlová J. Influence of Harvest Date and Postharvest Treatment on Carotenoid and Flavonoid Composition in French Marigold Flowers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7880-7889. [PMID: 32520549 DOI: 10.1021/acs.jafc.0c02042] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The aim of this study was to characterize carotenoids and flavonoids present in French marigold flowers (Tagetes patula "Durango Red") as well as to assess the effects of harvest dates and postharvest treatments on these compounds. Carotenoids and flavonoids were quantified using their respective standards or semiquantified using relevant related standards. Lutein and its derivatives largely dominated the flower carotenoids, while the flavonoids were diverse with patuletin leading the list. Of the different postharvest treatments, ensilage leads to the highest content of carotenoids (from 5.0 to 7.8 g kg-1 dw) and flavonoids (from 19 to 50 g kg-1 dw). The composition of individual flavonoids was greatly influenced by different postharvest treatments, while the influence of harvest dates was secondary. Ensilage and drying induced separate metabolic pathways leading to degradation of high-molecular glycosidic compounds, converting the compounds either to their aglycones or into the intermediate flavonoid glycosides. We conclude that according to the intended industrial application, different postharvest techniques can be employed to acquire desired flavonoids on a large scale.
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Affiliation(s)
- Apurva Bhave
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technická 3, 166 28 Prague, Czech Republic
| | - Věra Schulzová
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technická 3, 166 28 Prague, Czech Republic
| | - Libor Mrnka
- Institute of Botany of the ASCR, Zámek 1, CZ-25243 Průhonice, Czech Republic
| | - Jana Hajšlová
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technická 3, 166 28 Prague, Czech Republic
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17
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Buratti S, Cappa C, Benedetti S, Giovanelli G. Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables. Foods 2020; 9:foods9050607. [PMID: 32397489 PMCID: PMC7278733 DOI: 10.3390/foods9050607] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/05/2020] [Accepted: 05/06/2020] [Indexed: 12/13/2022] Open
Abstract
This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.
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Affiliation(s)
| | - Carola Cappa
- Correspondence: ; Tel.: +39-02-5031-9179; Fax: +39-5031-9190
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18
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Abstract
Conducting and interpreting nutrition research involves consideration of the research question, study design, wide variability of nutrients in foods and dietary patterns, food environment, approaches used to collect and analyze dietary data, and manner in which results are reported. This article reviews all of these considerations with regard to diabetes-related nutrition research.
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Affiliation(s)
- Mara Z. Vitolins
- Department of Epidemiology and Prevention, Wake Forest School of Medicine, Winston-Salem, NC
| | - Talsi L. Case
- Nutrition and Foods Bachelor of Science Dietetics Program [student], Appalachian State University, Boone, NC
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19
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Martínez S, Armesto J, Gómez-Limia L, Carballo J. Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review. Food Chem 2020; 313:126065. [DOI: 10.1016/j.foodchem.2019.126065] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 10/28/2019] [Accepted: 12/14/2019] [Indexed: 12/14/2022]
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20
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Ejoh SI, Wireko-Manu FD, Page D, Renard CMGC. Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents. SOUTH AFRICAN JOURNAL OF CLINICAL NUTRITION 2019. [DOI: 10.1080/16070658.2019.1652963] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Shirley Isibhakhomen Ejoh
- UMR408 SQPOV ‘Sécurité et Qualité des Produits d’Origine Végétale’, INRA, Avignon Université, Avignon, France
| | - Faustina Dufie Wireko-Manu
- UMR408 SQPOV ‘Sécurité et Qualité des Produits d’Origine Végétale’, INRA, Avignon Université, Avignon, France
| | - David Page
- UMR408 SQPOV ‘Sécurité et Qualité des Produits d’Origine Végétale’, INRA, Avignon Université, Avignon, France
| | - Catherine MGC Renard
- UMR408 SQPOV ‘Sécurité et Qualité des Produits d’Origine Végétale’, INRA, Avignon Université, Avignon, France
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21
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Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato ( Ipomoes batata L.). Foods 2019; 8:foods8060215. [PMID: 31213019 PMCID: PMC6616652 DOI: 10.3390/foods8060215] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 06/09/2019] [Accepted: 06/13/2019] [Indexed: 11/17/2022] Open
Abstract
Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the thermal impact on the changes of carotenoids and folate in sweet potato roots (SPRs). Carotenoids were identified by high performance liquid chromatography (HPLC) while the folate was estimated using a microbial assay. An obvious decline was observed in total carotenoids after heating. Nevertheless, the content of provitamin compound β-carotene exhibited incredible stability during steaming and α-carotene multiplied in certain varieties, evidencing that SPRs could be an efficient way for addressing Vitamin A deficiency (VAD). As for the total folate contents, two varieties were found no significant loss after thermal process while the others showed a significant decrease. The results indicated that steaming process led to generally loss of both carotenoids and folate while the α-carotene and β-carotene were well preserved. The information provided by this study might help with enhancing the food quality in processing industry and the understanding in the nutrition changes during steaming.
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22
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Experimental and Numerical Study of the Evolution of Carrot Texture during Cooking in a Pressure Cooker. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02295-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Kourouma V, Mu TH, Zhang M, Sun HN. Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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24
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Zhao C, Liu Y, Lai S, Cao H, Guan Y, San Cheang W, Liu B, Zhao K, Miao S, Riviere C, Capanoglu E, Xiao J. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.004] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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25
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Pinela J, Morales P, Cabo Verde S, Antonio AL, Carvalho AM, Oliveira MBP, Cámara M, Ferreira IC. Stability of total folates/vitamin B9 in irradiated watercress and buckler sorrel during refrigerated storage. Food Chem 2019; 274:686-690. [DOI: 10.1016/j.foodchem.2018.09.042] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 08/07/2018] [Accepted: 09/06/2018] [Indexed: 01/19/2023]
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26
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Dewhirst RA, Fry SC. The oxidation of dehydroascorbic acid and 2,3-diketogulonate by distinct reactive oxygen species. Biochem J 2018; 475:3451-3470. [PMID: 30348642 PMCID: PMC6225978 DOI: 10.1042/bcj20180688] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 10/17/2018] [Accepted: 10/22/2018] [Indexed: 12/20/2022]
Abstract
l-Ascorbate, dehydro-l-ascorbic acid (DHA), and 2,3-diketo-l-gulonate (DKG) can all quench reactive oxygen species (ROS) in plants and animals. The vitamin C oxidation products thereby formed are investigated here. DHA and DKG were incubated aerobically at pH 4.7 with peroxide (H2O2), 'superoxide' (a ∼50 : 50 mixture of [Formula: see text] and [Formula: see text]), hydroxyl radicals (•OH, formed in Fenton mixtures), and illuminated riboflavin (generating singlet oxygen, 1O2). Products were monitored electrophoretically. DHA quenched H2O2 far more effectively than superoxide, but the main products in both cases were 4-O-oxalyl-l-threonate (4-OxT) and smaller amounts of 3-OxT and OxA + threonate. H2O2, but not superoxide, also yielded cyclic-OxT. Dilute Fenton mixture almost completely oxidised a 50-fold excess of DHA, indicating that it generated oxidant(s) greatly exceeding the theoretical •OH yield; it yielded oxalate, threonate, and OxT. 1O2 had no effect on DHA. DKG was oxidatively decarboxylated by H2O2, Fenton mixture, and 1O2, forming a newly characterised product, 2-oxo-l-threo-pentonate (OTP; '2-keto-l-xylonate'). Superoxide yielded negligible OTP. Prolonged H2O2 treatment oxidatively decarboxylated OTP to threonate. Oxidation of DKG by H2O2, Fenton mixture, or 1O2 also gave traces of 4-OxT but no detectable 3-OxT or cyclic-OxT. In conclusion, DHA and DKG yield different oxidation products when attacked by different ROS. DHA is more readily oxidised by H2O2 and superoxide; DKG more readily by 1O2 The diverse products are potential signals, enabling organisms to respond appropriately to diverse stresses. Also, the reaction-product 'fingerprints' are analytically useful, indicating which ROS are acting in vivo.
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Affiliation(s)
- Rebecca A Dewhirst
- The Edinburgh Cell Wall Group, Institute of Molecular Plant Sciences, The University of Edinburgh, The King's Buildings, Edinburgh EH9 3BF, U.K
| | - Stephen C Fry
- The Edinburgh Cell Wall Group, Institute of Molecular Plant Sciences, The University of Edinburgh, The King's Buildings, Edinburgh EH9 3BF, U.K.
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27
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Lee S, Choi Y, Jeong HS, Lee J, Sung J. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Sci Biotechnol 2017; 27:333-342. [PMID: 30263756 DOI: 10.1007/s10068-017-0281-1] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 11/17/2017] [Accepted: 12/02/2017] [Indexed: 12/29/2022] Open
Abstract
This study evaluated the effect of different cooking methods including blanching, boiling, microwaving and steaming on the content of vitamins in vegetables. True retention was estimated using the yield expressed as a ratio of the weight of the cooked sample to the weight of the raw sample. The retention of vitamin C ranged from 0.0 to 91.1% for all cooked samples. Generally, higher retention of vitamin C was observed after microwaving with the lowest retention recorded after boiling. Cooked vegetables were occasionally higher contents of fat-soluble vitamins, including α-tocopherol and β-carotene, than that of their fresh counterparts, but it depends on the type of vegetables. Microwave cooking caused the greatest loss of vitamin K in crown daisy and mallow; in contrast, it caused the least loss of vitamin K in spinach and chard. Cooking may cause changes to the contents of vitamins, but it depends on vegetables and cooking processes.
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Affiliation(s)
- Seongeung Lee
- 1Division of Food and Animal Sciences, College of Agriculture, Life, and Environmental Sciences, Chungbuk National University, 1 Chungdae-ro, Seowon-gu, Cheongju, Chungbuk 28644 Korea
| | - Youngmin Choi
- 2National Academy of Agricultural Science, Rural Development Administration, Jeonju, Jeonbuk 55365 Korea
| | - Heon Sang Jeong
- 1Division of Food and Animal Sciences, College of Agriculture, Life, and Environmental Sciences, Chungbuk National University, 1 Chungdae-ro, Seowon-gu, Cheongju, Chungbuk 28644 Korea
| | - Junsoo Lee
- 1Division of Food and Animal Sciences, College of Agriculture, Life, and Environmental Sciences, Chungbuk National University, 1 Chungdae-ro, Seowon-gu, Cheongju, Chungbuk 28644 Korea
| | - Jeehye Sung
- 1Division of Food and Animal Sciences, College of Agriculture, Life, and Environmental Sciences, Chungbuk National University, 1 Chungdae-ro, Seowon-gu, Cheongju, Chungbuk 28644 Korea
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28
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Herbig AL, Mousties C, Renard CM. Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Effect of microwave steamable bag design on the preservation of ascorbic acid and antioxidant capacity and on the physical properties of cooked frozen vegetables: A case study on broccoli ( Brassica oleracea ). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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30
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Le Bourvellec C, Gouble B, Bureau S, Reling P, Bott R, Ribas-Agusti A, Audergon JM, Renard CMGC. Impact of canning and storage on apricot carotenoids and polyphenols. Food Chem 2017; 240:615-625. [PMID: 28946320 DOI: 10.1016/j.foodchem.2017.07.147] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 07/25/2017] [Accepted: 07/26/2017] [Indexed: 12/30/2022]
Abstract
Apricot polyphenols and carotenoids were monitored after industrial and domestic cooking, and after 2months of storage for industrial processing. The main apricot polyphenols were flavan-3-ols, flavan-3-ol monomers and oligomers, with an average degree of polymerization between 4.7 and 10.7 and caffeoylquinic acids. Flavonols and anthocyanins were minor phenolic compounds. Upon processing procyanidins were retained in apricot tissue. Hydroxycinnamic acids, flavan-3-ol monomers, flavonols and anthocyanins leached in the syrup. Flavonol concentrations on per-can basis were significantly increased after processing. Industrial processing effects were higher than domestic cooking probably due to higher temperature and longer duration. After 2months of storage, among polyphenols only hydroxycinnamic acids, flavan-3-ol monomers and anthocyanins were reduced. Whichever the processing method, no significant reductions of total carotenoids were observed after processing. The cis-β-carotene isomer was significantly increased after processing but with a lower extent in domestic cooking. Significant decreased in total carotenoid compounds occurred during storage.
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Affiliation(s)
- Carine Le Bourvellec
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, Avignon University, F-84000 Avignon, France.
| | - Barbara Gouble
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, Avignon University, F-84000 Avignon, France
| | - Sylvie Bureau
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, Avignon University, F-84000 Avignon, France
| | - Patrice Reling
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, Avignon University, F-84000 Avignon, France
| | - Romain Bott
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, Avignon University, F-84000 Avignon, France
| | - Albert Ribas-Agusti
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, Avignon University, F-84000 Avignon, France
| | - Jean-Marc Audergon
- UR1052 GAFL « Génétique et Amélioration des Fruits et Légumes », INRA, F-84000 Avignon, France
| | - Catherine M G C Renard
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, Avignon University, F-84000 Avignon, France
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31
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Soares A, Carrascosa C, Raposo A. Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1930-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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32
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Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red). Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.045] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Delchier N, Herbig AL, Rychlik M, Renard CMGC. Folates in Fruits and Vegetables: Contents, Processing, and Stability. Compr Rev Food Sci Food Saf 2016; 15:506-528. [PMID: 33401816 DOI: 10.1111/1541-4337.12193] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 12/18/2015] [Accepted: 12/22/2015] [Indexed: 02/06/2023]
Abstract
Folates play a key role in human one-carbon metabolism and are provided by food. It is well established that folates are beneficial in the prevention of neural tube defects and cardiovascular and neurodegenerative diseases. Fruits and vegetables, and especially green vegetables, are the main sources of folates. In parallel, fruits and vegetables, with high contents of folates, are mostly consumed after processing, such as, canning, freezing, or home-cooking, which involve folate losses during their preparation. Hence, it is important to know the percentage of folate losses during processing and, moreover, the mechanisms underlying those losses. The current knowledge on folate losses from fruit and vegetables are presented in this review. They depend on the nature of the respective fruit or vegetable and the respective treatment. For example, steaming involves almost no folate losses in contrast to boiling. Two main mechanisms are involved in folate losses: (i) leaching into the surrounding liquid and (ii) oxidation during heat treatment, the latter of which depending on the nature of the vitamer considered. In this respect, a vitamer stability decreases in the order starting from folic acid followed by 5-HCO-H4 folate, 5-CH3 -H4 folate, and, finally, H4 folate. Further studies are required, especially on the diffusion of the vitamers in real foods and on the determination of folate degradation products.
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Affiliation(s)
- Nicolas Delchier
- Chair of Analytical Food Chemistry, Technische Univ. München, Alte Akademie 10, D-85354, Freising, Germany
| | - Anna-Lena Herbig
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, F-84000, Avignon, France.,Univ. d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technische Univ. München, Alte Akademie 10, D-85354, Freising, Germany
| | - Catherine M G C Renard
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, F-84000, Avignon, France.,Univ. d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France
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