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Katırcıoğlu B, Navruz-Varlı S. Effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables. Front Nutr 2024; 11:1350534. [PMID: 38962447 PMCID: PMC11220264 DOI: 10.3389/fnut.2024.1350534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 06/03/2024] [Indexed: 07/05/2024] Open
Abstract
Allium species are among the most widely cultivated vegetables for centuries for their positive effects on human health and their variety of uses in food preparation and cooking. Preparation and cooking processes create chemical changes that can affect the concentration and bioavailability of bioactive molecules. Understanding the changes in bioactive compounds and bioactive activities in Allium vegetables resulting from preparation and cooking processes is essential for better retention of these compounds and better utilization of their health benefits. This study aimed to investigate the effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables. This review concludes that bioactive compounds in Allium vegetables are affected by each preparation and cooking process depending on variables including method, time, temperature. Owing to differences in the matrix and structure of the plant, preparation and cooking processes show different results on bioactive compounds and bioactive activities for different vegetables. Continued research is needed to help fill gaps in current knowledge, such as the optimal preparation and cooking processes for each Allium vegetable.
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Affiliation(s)
- Beyza Katırcıoğlu
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Acıbadem Mehmet Ali Aydınlar University, Istanbul, Türkiye
| | - Semra Navruz-Varlı
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, Türkiye
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2
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AlJuhaimi F, Mohamed Ahmed IA, Özcan MM, Uslu N, Albakry Z. Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli ( Brassica oleracea var. italica) Cooked Using Different Techniques. PLANTS (BASEL, SWITZERLAND) 2024; 13:1283. [PMID: 38794354 PMCID: PMC11124966 DOI: 10.3390/plants13101283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024]
Abstract
In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods.
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Affiliation(s)
- Fahad AlJuhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia; (F.A.); (I.A.M.A.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia; (F.A.); (I.A.M.A.)
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey;
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey;
| | - Zainab Albakry
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;
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Ben Farhat M, Mehdaoui Y, Selmi S, Saidani-Tounsi M, Abdelly C. Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-11. [PMID: 38654589 DOI: 10.1080/09603123.2024.2345376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 04/16/2024] [Indexed: 04/26/2024]
Abstract
The impact of the common cooking practices on the nutritional value and the antioxidant contents of Lepidium sativum zinc biofortified sprouts was assessed in the present investigation. Garden cress sprouts showed an increase of dry matter, ash, proteins, carbohydrates, sodium, iron and zinc contents according to the applied cooking process. Antinutrient and pigment contents (chlorophylls, carotenoids and anthocyans) were diminished by applying various cooking treatments. A significant drop of total phenolic (25.57 - 60.87%) and total flavonoid contents (58.04 - 71.86%), catechin hydrate (81.90 - 96.15%), sinapic acid (62.44 - 84.79%), myricitin (97.62 - 99.12%) and rutin (52.83 - 83.41%) was detected in cooked plant material. Nevertheless, cooking practices raised the caffeic acid contents by 21.97 to 29.74% and boil and steam cooking increased the chlorogenic acid amounts by 1.89% and 9.28%, respectively. Microwaving favored an improvement of the antioxidant performances. Overall, Microwaving permitted good nutrients retention along with the best antioxidant performances.
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Affiliation(s)
- Mouna Ben Farhat
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Yasmina Mehdaoui
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Sawsen Selmi
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Moufida Saidani-Tounsi
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Chedly Abdelly
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
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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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Shi RRS, Shen P, Yu WZ, Cai M, Tay AJ, Lim I, Chin YS, Ang WM, Er JC, Lim GS, Wu Y, Li A, Aung KT, Chan SH. Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore. Foods 2023; 12:4331. [PMID: 38231853 DOI: 10.3390/foods12234331] [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: 10/23/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
This study investigated the prevalence and occurrence of 3-monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) in domestically and commercially prepared food in Singapore and assessed the total dietary exposure for the Singaporean population. Minimal impact on the formation of 3-MCPDEs and GEs was observed from the domestic cooking methods commonly practiced in Singapore such as deep frying and stir frying. The estimated total dietary exposure to 3-MCPDEs for the Singaporean population (aged 15 to 92) was 0.982 µg/kg bw/day for general consumers and 2.212 µg/kg bw/day for high consumers (95th percentile), which accounted for 49.1% and 110.6% of the tolerable dietary intake (TDI) at 2 µg/kg bw/day by the European Food Safety Authority (EFSA). The calculated margins of exposure (MOE) for GEs based on the dietary exposure for general consumers at 0.882 µg/kg bw/day and 2.209 µg/kg bw/day for high consumers were below 10,000, indicating a potential health concern. Our study showed that the occurrence of 3-MCPDEs and GEs varied among vegetable oils, and domestic cooking methods did not significantly impact the levels of 3-MCPDEs and GEs in prepared food. The critical factor influencing the prevalence and occurrence of 3-MCPDEs and GEs was the choice of oil used for cooking, which absorbed into the cooked food. It is essential to encourage the food industry to continue its innovation on mitigation measures to control and reduce 3-MCPDEs and GEs in vegetable oil production. Consumers are advised to make informed choices on food consumption and cooking oil for food preparation to reduce their exposure to 3-MCPDEs and GEs.
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Affiliation(s)
- Raymond Rong Sheng Shi
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Ping Shen
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Wesley Zongrong Yu
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Miaohua Cai
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Ai Jin Tay
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Ignatius Lim
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Yee Soon Chin
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Wei Min Ang
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Jun Cheng Er
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Geraldine Songlen Lim
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Yuansheng Wu
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Angela Li
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
| | - Kyaw Thu Aung
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, Singapore 637551, Singapore
| | - Sheot Harn Chan
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore 117543, Singapore
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Cruz JDD, Mpalantinos MA, Oliveira LRD, Branches TG, Xavier A, Souza FDCDA, Aguiar JPL, Ferreira JLP, Silva JRDA, Amaral ACF. Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food. Food Res Int 2023; 173:113417. [PMID: 37803755 DOI: 10.1016/j.foodres.2023.113417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/31/2023] [Accepted: 08/28/2023] [Indexed: 10/08/2023]
Abstract
Alpinia zerumbet, a species of the Zingiberaceae family, is a common plant in tropical and subtropical areas used in traditional medicine to treat various diseases and also included as food in the traditional Okinawan diet (Japan). The leaves and rhizomes of this plant are used as spice and flavoring in foods such as rice, meats, and pasta. Studies of the chemical and nutritional characteristics of fresh leaves and of leaves submitted to thermal treatments such as boiling and steaming are lacking. In the current study, the leaves of A. zerumbet were subjected to boiling or steaming for 10, 20, and 30 min as part of the thermal treatments. The study also provides noteworthy results regarding the proximate composition, physical-chemical data, minerals, phenolic compounds, antioxidant activity, volatile compounds, and LC-MS chromatographic profiles of the extracts produced with fresh leaves and with thermal treatments. The carbohydrate content of A. zerumbet leaves improved during the thermal treatments, showing an increase after steaming (18.86 to 19.79%) and boiling for 30 min (25.85%). After boiling treatment for 20 min, a significant amount of protein was found (6.79%) and all heat treatments resulted in low content of lipid (<1.0%). The boiling treatment for 10 min (BT10) resulted in the highest concentrations of total phenolic components (TPC), 339.5 mg/g, and flavonoids (TF), 54.6 mg/g, among the three thermal treatments (BT10, BT20 and BT30). The results of the steaming treatments (ST 10, 20, and 30 min) differed, with ST20 leading to higher TPC (150.4 mg/g) and TF (65.0 mg/g). The quantity of total phenolics and flavonoids, as well as the antioxidant activity, were significantly affected by the cooking method and the length of time of sample exposure to heat. The samples boiled for 30 and 10 min had higher concentrations of antioxidant activity as measured by the phosphomolybdenum and DPPH methods (151.5 mg/g of extract and 101.5 μg/mL, respectively). Thirty-eight volatile organic compounds (VOCs) were identified by chromatographic analysis of fresh and thermally treated leaves of A. zerumbet. Terpenoids were the predominant class of volatile compounds in the fresh leaves and in all thermal treatments. p-Cymene, 1,8-cineole, 4-terpineol, linalool, α-copaene and β-bisabolene have the greatest impact on overall aroma perception, with odor activity values (OAV) greater than five. Among the phenolic compounds identified by LC-HRMS in the extracts of fresh and thermally treated leaves were proanthocyanidins, (+) catechin, (-) epicatechin, quercetin-3-O-glucoronide, isorhamnetin-3-O-glucoronide, kaempferol-3-O-rutinoside, pinocembrin, alpinetin, pinostrobin, and other compounds. The present results support the traditional use of this plant as a potential food with properties that certainly contribute to health improvement.
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Affiliation(s)
- Jefferson Diocesano da Cruz
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Maria A Mpalantinos
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Laena Rebouças de Oliveira
- Laboratório de Cromatografia, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, AM, Brazil
| | - Tainara Garcia Branches
- Laboratório de Cromatografia, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, AM, Brazil
| | - Alexandre Xavier
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil; Plataforma de métodos analíticos, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Francisca das Chagas do A Souza
- Laboratório de Análises Físico-Químicas e Funcionais dos Alimentos, Instituto Nacional de Pesquisas da Amazônia, Manaus, AM, Brazil
| | - Jaime P Lopes Aguiar
- Laboratório de Análises Físico-Químicas e Funcionais dos Alimentos, Instituto Nacional de Pesquisas da Amazônia, Manaus, AM, Brazil
| | | | - Jefferson Rocha de Andrade Silva
- Laboratório de Cromatografia, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, AM, Brazil.
| | - Ana Claudia Fernandes Amaral
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil.
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Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Front Nutr 2023; 10:1144677. [PMID: 37293672 PMCID: PMC10244521 DOI: 10.3389/fnut.2023.1144677] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Accepted: 05/08/2023] [Indexed: 06/10/2023] Open
Abstract
In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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Medalcho TH, Abegaz K, Dessalegn E, Mate J. Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products. Toxins (Basel) 2023; 15:307. [PMID: 37235342 PMCID: PMC10220635 DOI: 10.3390/toxins15050307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/12/2023] [Accepted: 04/20/2023] [Indexed: 05/28/2023] Open
Abstract
The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1 on spice mix red pepper powder (berbere) and sauté. The effectiveness of the samples was analyzed for AFB1 detoxification potential through standard methods for the examination of food and food additives. These major spices showed an AFB1 level below the detection limit. After cooking in hot water for 7 min at 85 ℃, the experimental and commercial spice mix red pepper showed the maximum AFB1 detoxification (62.13% and 65.95%, respectively). Thus, mixing major spices to produce a spice mix red pepper powder had a positive effect on AFB1 detoxification in raw and cooked spice mix red pepper samples. Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and ferrous ion chelating activity revealed good positive correlation with AFB1 detoxification at p < 0.05. The findings of this study could contribute to mitigation plans of AFB1 in spice-processing enterprises. Further study is required on the mechanism of AFB1 detoxification and safety of the detoxified products.
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Affiliation(s)
- Tadewos Hadero Medalcho
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, Hawassa P.O. Box 05, Ethiopia
| | - Kebede Abegaz
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, Hawassa P.O. Box 05, Ethiopia
| | | | - Juan Mate
- Public University of Navarra (UPNA), 31006 Navarra, Spain
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Bahadori S, Giglou MT, Esmaielpour B, Dehdar B, Estaji A, Hano C, Gohari G, Vergine M, Vita F. Antioxidant Compounds of Potato Breeding Genotypes and Commercial Cultivars with Yellow, Light Yellow, and White Flesh in Iran. PLANTS (BASEL, SWITZERLAND) 2023; 12:1707. [PMID: 37111930 PMCID: PMC10146029 DOI: 10.3390/plants12081707] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/18/2023] [Accepted: 04/18/2023] [Indexed: 06/19/2023]
Abstract
Potatoes are a staple food with high antioxidant properties that can positively affect population health. The beneficial effects of potatoes have been attributed to tuber quality. However, the tuber quality related researches at genetic levels are very few. Sexual hybridization is a powerful strategy for producing new and valuable genotypes with high quality. In this study, 42 breeding potato genotypes in Iran were selected based on appearance characteristics such as shape, size, color, eyes of tubers, and tuber yield and marketability. The tubers were evaluated for their nutritional value and properties, viz. phenolic content, flavonoids, carotenoids, vitamins, sugars, proteins, and antioxidant activity. Potato tubers with white flesh and colored skin had significantly higher levels of ascorbic acid and total sugar. The result showed that higher phenolic, flavonoid, carotenoid, protein concentration, and antioxidant activity were noted in yellow-fleshed. Burren (yellow-fleshed) tubers had more antioxidant capacity in comparison to genotypes and cultivars, which did not differ significantly with genotypes 58, 68, 67 (light yellow), 26, 22, and 12 (white). The highest correlation coefficients in antioxidant compounds were related to total phenol content and FRAP, suggesting that phenolics might be crucial predictors of antioxidant activities. The concentration of antioxidant compounds in the breeding genotypes was higher than in some commercial cultivars, and higher antioxidant compounds content and activity were detected in yellow-fleshed cultivars. Based on current results, understanding the relationship between antioxidant compounds and the antioxidant activity of potatoes could be very helpful in potato breeding projects.
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Affiliation(s)
- Somayeh Bahadori
- Department of Horticulture, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
| | - Mousa Torabi Giglou
- Department of Horticulture, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
| | - Behrooz Esmaielpour
- Department of Horticulture, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
| | - Bahram Dehdar
- Ardebil Agriculture and Natural Resources Center, Agricultural Research, Education and Extension Organization (AREEO), Ardabil 56951-57451, Iran
| | - Asghar Estaji
- Department of Horticulture, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), INRAE USC1328, Université d’Orléans, 28000 Chartres, France
| | - Gholamreza Gohari
- Department of Horticulture, Faculty of Agriculture, University of Maragheh, Maragheh 55181-83111, Iran
| | - Marzia Vergine
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
| | - Federico Vita
- Department of Biosciences, Biotechnology and Environment, University of Bari Aldo Moro, 70121 Bari, Italy
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Najman K, Adrian S, Sadowska A, Świąder K, Hallmann E, Buczak K, Waszkiewicz-Robak B, Szterk A. Changes in Physicochemical and Bioactive Properties of Quince (Cydonia oblonga Mill.) and Its Products. Molecules 2023; 28:molecules28073066. [PMID: 37049829 PMCID: PMC10096434 DOI: 10.3390/molecules28073066] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/25/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
Quince (Cydonia oblonga Miller) is a plant that is commonly cultivated around the world, known for centuries for its valuable nutritional and healing properties. Although quince fruit are extremely aromatic, due to their high hardness and sour, astringent, and bitter taste, they are not suitable for direct consumption in an unprocessed form. However, they are an important raw material in fruit processing, e.g., in the production of jams, jellies, and juices. Quince fruits fall under the category of temperate fruits, so their shelf life can be predicted. Considering that technological processing affects not only the organoleptic properties and shelf life but also the functional properties of fruits, the aim of this research was to determine the impact of various types of technological treatments on the physicochemical and bioactive properties of quince fruit. In fresh, boiled, and fried fruits and in freshly squeezed quince fruit juice, basic parameters, such as the content of dry matter, moisture, soluble solids (°Brix), pH, total acidity, water activity, and color parameters (L*a*b*) were determined. The content of key bioactive ingredients, i.e., tannins, carotenoids, flavonoids, phenolic acids, and total polyphenols, was also determined, as well as the antioxidant activity of raw and technologically processed (cooked, fried, and squeezed) quince fruits. The conducted research showed that fresh quince fruit and processed quince products can be a very good source of bioactive ingredients in the diet, such as tannins (3.64 ± 0.06 mg/100 g in fresh fruit; from 2.22 ± 0.02 mg/100 g to 5.59 ± 0.15 g/100 g in products), carotenoids (44.98 ± 0.18 mg/100 g in fresh fruit; from 141.88 ± 0.62 mg/100 g to 166.12 ± 0.62 mg/100 g in products), and polyphenolic compounds (246.98 ± 6.76 mg GAE/100 g in fresh fruit; from 364.53 ± 3.76 mg/100 g to 674.21 ± 4.49 mg/100 g in products). Quince fruit and quince products are also characterized by high antioxidant properties (452.41 ± 6.50 µM TEAC/100 g in fresh fruit; 520.78 ± 8.56 µM TEAC/100 g to 916.16 ± 6.55 µM TEAC/100 g in products). The choice of appropriate technological processing for the quince fruit may allow producers to obtain high-quality fruit preserves and act a starting point for the development of functional products with the addition of quince fruit in its various forms, with high health-promoting values and a wide range of applications in both the food and pharmaceutical industries.
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11
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Newman RG, Moon Y, Tou JC, McManus T, Waterland NL. Harvest Stage and Brewing Conditions Impact Mineral Content, Phenolic Compounds, and Antioxidant Capacity of Lemon Balm (Melissa officinalis L.) Herbal Tea. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01048-8. [PMID: 36971946 DOI: 10.1007/s11130-023-01048-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/05/2023] [Indexed: 06/18/2023]
Abstract
Lemon balm (Melissa officinalis L.) is commonly consumed as an herbal tea for its antioxidant health benefits. Young seedlings known as microgreens are popular for their distinct flavors and can contain higher mineral content on a dry weight basis compared to their adult counterparts. However, the use of microgreens for herbal teas has not been previously investigated. In this study, lemon balm was grown to adult and microgreen harvest stages and prepared as herbal teas by brewing with boiled (100 °C) water for 5 minutes and room temperature water (22 °C) for 2 hours. The effects of harvest time and brewing method on the mineral content, phenolic compounds, and antioxidant capacity of lemon balm herbal teas were assessed. Results showed that adult lemon balm tea contained higher total phenolics, total flavonoids, rosmarinic acid, and antioxidant capacity than microgreen teas, with hot preparations containing the highest amounts (p ≤ 0.05). In contrast, microgreen lemon balm teas contained higher amounts of minerals (p ≤ 0.05), including calcium, potassium, magnesium, sodium, phosphorus, copper, and zinc. In general, brewing conditions did not impact the content of most minerals. Overall, the results support the potential of using dried microgreens as herbal teas. Microgreen lemon balm teas prepared hot and cold offer antioxidant compounds and are richer sources of minerals than adult teas. The ease of growth for microgreens offers consumers the opportunity for home preparation of a novel herbal tea beverage.
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Affiliation(s)
- Rachel G Newman
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, USA
| | - Youyoun Moon
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, USA
| | - Janet C Tou
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, USA
| | - Terence McManus
- Cancer Institute Research Laboratories, West Virginia University, Morgantown, WV, USA
| | - Nicole L Waterland
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, USA.
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12
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Belhaj Amor G, Ben Farhat M, Beji-Serairi R, Selmi S, Saidani-Tounsi M, Abdelly C. Impact of cooking treatments on nutritional quality, phytochemical composition and antioxidant properties of Lepidium sativum L. seeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01851-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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13
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Traditional processing techniques impacted the bioactivities of selected local consumed foods. SCIENTIFIC AFRICAN 2023. [DOI: 10.1016/j.sciaf.2023.e01558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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14
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Liu QL, Yi Y, Wang SQ, Wang HX, Xu W, Min T, Wang LM. Non-enzymatic browning of lotus root during boiling. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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15
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Wu W, Zhang L, Zheng X, Huang Q, Farag MA, Zhu R, Zhao C. Emerging applications of metabolomics in food science and future trends. Food Chem X 2022; 16:100500. [DOI: 10.1016/j.fochx.2022.100500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 10/17/2022] [Accepted: 11/03/2022] [Indexed: 11/11/2022] Open
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16
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Domestic Cooking Affects the Prebiotic Performances of Chinese Yam. Foods 2022; 11:foods11233794. [PMID: 36496601 PMCID: PMC9739818 DOI: 10.3390/foods11233794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/14/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022] Open
Abstract
The appropriate domestic cooking methods can retain and protect the biological properties of foods well. Thus, the objective of this study was to unravel the effect of different cooking methods on the microbiota modulatory properties of yam and their non-starch polysaccharides by an in vitro simulated digestion and fermentation model. The results showed that different cooking processes led to different changes in polysaccharide content. The polysaccharide content of yam increased by 21.3~108.2% or decreased by 12.0% compared with that of raw yam. Additionally, the soluble polysaccharides contents in all cooked yam samples significantly increased by 16.85~119.97% after in vitro digestion. The regulation of whole-yam digesta on gut microbiota was partly related with yam polysaccharides. Both yam and yam polysaccharide fermentation appeared to promote beneficial bacteria, such as Bifidobacteria, Bacteroides spp. and Megasphaera and suppressed bacterial pathogens such as Ruminococcusforques and Escherichia-Shigella. Household cooking significantly influenced the prebiotic performances of yam and yam polysaccharides by changing the heat-sensitive microbial substrates and their physiology properties. According to our results, normal-pressure steaming and normal-pressure boiling processes can retain the microbiota modulatory effects of Chinese yam.
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17
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Cattivelli A, Di Lorenzo A, Conte A, Martini S, Tagliazucchi D. Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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He G, Liu Z, Chen H, Wang Y, Huang W, Lu X, Tian Y, Liu H. Effects of different boiling processes on chemical compositions of Lilii Bulbus soup. Front Nutr 2022; 9:985105. [PMID: 36337618 PMCID: PMC9631303 DOI: 10.3389/fnut.2022.985105] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Accepted: 09/14/2022] [Indexed: 11/13/2022] Open
Abstract
Lilii Bulbus, an edible Chinese herbal medicine, has a long history in medicine. However, research on effectively boiling Lilii Bulbus is rare. To make the more nutritious Lilii Bulbus soup, the optimized boiling process, using an alternate heating mode by decoction pot carrying a mixture of water and Chinese liquor at the ration of 9:1, was established in this study. Compared to the soup prepared by the daily process, the polysaccharide amount improved by 54%, and the total heavy metals decreased by 33.5% using the optimized boiling process. In addition, the total saponins at 34.3 μg/g were determined in the soup prepared by the optimized process. Meanwhile, the colchicine content in the boiled Lilii Bulbus soup was undetectable using the optimized process. This research performs an optimized boiling process for making Lilii Bulbus soup, and provides a reference for generating high commercial value from Lilii Bulbus soup in the future.
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Affiliation(s)
- Guowei He
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Ziying Liu
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Hong Chen
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Yuhui Wang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Wei Huang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Xiangyang Lu
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Yun Tian
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
- *Correspondence: Yun Tian,
| | - Huhu Liu
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
- Huhu Liu,
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19
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Jiang S, Yu M, Jiang P, Nakamura Y, Qi H. Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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20
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Lin S, Zhang H, Simal-Gandara J, Cheng KW, Wang M, Cao H, Xiao J. Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis. Food Chem 2022; 386:132747. [PMID: 35339090 DOI: 10.1016/j.foodchem.2022.132747] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 02/25/2022] [Accepted: 03/17/2022] [Indexed: 02/05/2023]
Abstract
Quercetin is one of most important flavonoids in foods with multi-benefits for human health. The thermal processing is the main food processing approach. Here, the stability of quercetin in boiling water (100 °C) was investigated by UPLC-Q-TOF-MS-MS. With the increasing boiling time, quercetin gradually degraded, and the initial degradation time is 17.57 min and the half-degradation time is 169.72 min. The degradation mechanisms included oxidation, hydroxylation and nucleophilic attack cleavage. Combining the retention time and characteristic fragment ion information of the corresponding standards, the degraded products of quercetin in boiling water were identified as 3,4-dihydroxyphenylglyoxylate, 1,3,5-trihydroxybenzene, 3,4,5-trihydroxybenzoic acid and 2,4,6-trihydroxybenzoic acid. Moreover, 2,3-dihydro-2,3',4',5,7-pentahydroxy-3-oxoflavone, quercetin dimers and quinones were also formed.
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Affiliation(s)
- Shiye Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China.
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain.
| | - Ka-Wing Cheng
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain.
| | - Jianbo Xiao
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.
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21
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Xiao Y, Liu H, Du P, Liang X, Li H, Lu Q, Li S, Liu H, Hong Y, Varshney RK, Chen X. Impact of different cooking methods on the chemical profile of high-oleic acid peanut seeds. Food Chem 2022; 379:131970. [DOI: 10.1016/j.foodchem.2021.131970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 12/01/2021] [Accepted: 12/27/2021] [Indexed: 01/25/2023]
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22
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Mourjane A, Hanine H, El Adnany EM, Ouhammou M, Hidar N, Nabil B, Boumendjel A, Bitar K, Mahrouz M. Energetic Bio-Activation of Some Organic Molecules and Their Antioxidant Activity in the Pulp of the Moroccan Argan Tree «Argania spinosa L. ». Molecules 2022; 27:3329. [PMID: 35630807 PMCID: PMC9144852 DOI: 10.3390/molecules27103329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 05/13/2022] [Accepted: 05/16/2022] [Indexed: 12/02/2022] Open
Abstract
Argania spinosa L. Skeels is an emblematic tree in Morocco, known worldwide for its medicinal and nutritional value. Its fruits contain kernels used to prepare an edible oil, the leaves are used to feed livestock, and its wood is used as fuel. If the oil acquires high importance, the other components of the fruit of the argan are undervalued. Our objective is to invest the waste of the argan industry. Particularly, our study aimed to assess the effect of thermal activation of argan pulp on its therapeutic value, its phenolic profile and its functional and physicochemical properties. After heat treatment, the HPLC analysis for the average total phenolic content varied from 2% to 37%, depending on temperature. The antioxidant activity was increased with heat treatment. Higher values of antioxidant activity, polyphenol and pigment content were recorded at 70 °C. Functional properties analysis indicated that water solubility index and water absorption capacity were significantly affected by heat stress. Physicochemical analysis showed that moisture content, titratable acidity and soluble solids were affected.
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Affiliation(s)
- Ayoub Mourjane
- Laboratory of Bioprocesses and Bio Interfaces, FST Beni Mellal, University Sultan Moulay Slimane, Beni Mella 23000, Morocco; (A.M.); (H.H.)
- Laboratory of Material Sciences and Process Optimization, Faculty of Sciences Semallaia, Cadi Ayyad University, Marrakesh 40000, Morocco; (E.M.E.A.); (M.O.); (N.H.); (M.M.)
| | - Hafida Hanine
- Laboratory of Bioprocesses and Bio Interfaces, FST Beni Mellal, University Sultan Moulay Slimane, Beni Mella 23000, Morocco; (A.M.); (H.H.)
| | - El Mustapha El Adnany
- Laboratory of Material Sciences and Process Optimization, Faculty of Sciences Semallaia, Cadi Ayyad University, Marrakesh 40000, Morocco; (E.M.E.A.); (M.O.); (N.H.); (M.M.)
| | - Mourad Ouhammou
- Laboratory of Material Sciences and Process Optimization, Faculty of Sciences Semallaia, Cadi Ayyad University, Marrakesh 40000, Morocco; (E.M.E.A.); (M.O.); (N.H.); (M.M.)
| | - Nadia Hidar
- Laboratory of Material Sciences and Process Optimization, Faculty of Sciences Semallaia, Cadi Ayyad University, Marrakesh 40000, Morocco; (E.M.E.A.); (M.O.); (N.H.); (M.M.)
| | - Bouchra Nabil
- Faculty of Applied Sciences, University Sultan Moulay Slimane, Fkih Ben Saleh, Beni Mella 23000, Morocco;
| | - Ahcène Boumendjel
- Laboratoire Radiopharmaceutiques Biocliniques (LRB), INSERM U1039, Faculté de Médecine La Tronche, Université Grenoble Alpes, 38000 Grenoble, France
| | - Khalid Bitar
- IRCOS Laboratory, ZI Al-Massar, Marrakesh 40000, Morocco;
| | - Mostafa Mahrouz
- Laboratory of Material Sciences and Process Optimization, Faculty of Sciences Semallaia, Cadi Ayyad University, Marrakesh 40000, Morocco; (E.M.E.A.); (M.O.); (N.H.); (M.M.)
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23
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Xiao Y, Liu H, Lu Q, Li H, Liu Q, Li S, Liu H, Varshney RK, Liang X, Hong Y, Chen X. Lipid profile variations in high olecic acid peanuts by following different cooking processes. Food Res Int 2022; 155:110993. [DOI: 10.1016/j.foodres.2022.110993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 12/29/2021] [Accepted: 01/11/2022] [Indexed: 11/15/2022]
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24
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Piragine E, Citi V, Lawson K, Calderone V, Martelli A. Potential Effects of Natural H 2S-Donors in Hypertension Management. Biomolecules 2022; 12:biom12040581. [PMID: 35454169 PMCID: PMC9024781 DOI: 10.3390/biom12040581] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/01/2022] [Accepted: 04/12/2022] [Indexed: 02/07/2023] Open
Abstract
After the discovery of hydrogen sulfide (H2S) in the central nervous system by Abe and Kimura in 1996, the physiopathological role of H2S has been widely investigated in several systems such as the cardiovascular. In particular, H2S plays a pivotal role in the control of vascular tone, exhibiting mechanisms of action able to induce vasodilation: for instance, activation of potassium channels (KATP and Kv7) and inhibition of 5-phosphodiesterase (5-PDE). These findings paved the way for the research of natural and synthetic exogenous H2S-donors (i.e., molecules able to release H2S) in order to have new tools for the management of hypertension. In this scenario, some natural molecules derived from Alliaceae (i.e., garlic) and Brassicaceae (i.e., rocket or broccoli) botanical families show the profile of slow H2S-donors able to mimic the endogenous production of this gasotransmitter and therefore can be viewed as interesting potential tools for management of hypertension or pre-hypertension. In this article, the preclinical and clinical impacts of these natural H2S-donors on hypertension and vascular integrity have been reviewed in order to give a complete panorama of their potential use for the management of hypertension and related vascular diseases.
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Affiliation(s)
- Eugenia Piragine
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (E.P.); (V.C.); (V.C.)
| | - Valentina Citi
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (E.P.); (V.C.); (V.C.)
| | - Kim Lawson
- Biomolecular Sciences Research Centre, Sheffield Hallam University, Sheffield S1 1WB, UK;
| | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (E.P.); (V.C.); (V.C.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health (NUTRAFOOD)”, University of Pisa, 56126 Pisa, Italy
- Interdepartmental Research Centre of Ageing, Biology and Pathology, University of Pisa, 56126 Pisa, Italy
| | - Alma Martelli
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (E.P.); (V.C.); (V.C.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health (NUTRAFOOD)”, University of Pisa, 56126 Pisa, Italy
- Interdepartmental Research Centre of Ageing, Biology and Pathology, University of Pisa, 56126 Pisa, Italy
- Correspondence:
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25
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Bayomy HM. Effects of culinary treatments on the physicochemical properties of Ulva lactuca collected from Tabuk coast of Red sea in Saudi Arabia. Saudi J Biol Sci 2022; 29:2355-2362. [PMID: 35531159 PMCID: PMC9073029 DOI: 10.1016/j.sjbs.2021.12.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 11/23/2021] [Accepted: 12/04/2021] [Indexed: 11/28/2022] Open
Abstract
The increasing demand for healthy, natural, and sustainable food led scientists to take advantage of marine resources and promote interest in culinary and the use of algae that give a variety of colours, textures and flavours from the seaweed. However, few studies have been done on the effect of culinary treatments. Therefore, the aim of the present study is to evaluate the effect of the most popular culinary treatments (boiled, steamed and sous vide) on the physicochemical properties of Ulva lactuca. The treatments were applied at temperatures of 100 °C in the case of both boiling and steaming whereas 50 and 75 °C on sous vide culinary. Results illustrated that both the chemical composition and physical properties of Ulva lactuca greatly affected depending on the culinary method and time. The culinary processes produce an increase in water activity (0.962–0.989) with respect to the raw algae (0.952). All the applied culinary treatments showed an increase in the content of pH, chlorophylls and carotenoids compared to the raw algae, and the highest rise was after boiling for 5 min, although this effect decreases slightly at longer times of boiling. The same about ash, protein, fat, minerals (K, Ca, and Mg), and poly unsaturated fatty acids (PUFAs) boiling is a culinary method that greatly influences and on the contrary, sous vide culinary is a technique that respects and can even improve the nutritional value of raw algae.
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Affiliation(s)
- Hala Mahmoud Bayomy
- Food & Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt.,Nutrition and Food Science Department, Tabuk University, Saudi Arabia
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26
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A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves ( Momordica balsamina L.) Cooked by Different Culinary Techniques. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27061901. [PMID: 35335263 PMCID: PMC8951283 DOI: 10.3390/molecules27061901] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 11/17/2022]
Abstract
Prior to consumption, African pumpkin leaves (Momordica balsamina L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant activity, antinutrients and inhibitory effects on α-glucosidase and α-amylase activities were examined. A set of 14 bioactive metabolites were identified in raw and cooked African leaves using UPLC-QTOF/MS. The results showed that the four different types of household cooking methods had different effects on the bioactive metabolomics profile of African pumpkin leaves. In comparison to raw leaves and leaves cooked in other methods, the concentrations of six phenolic compounds, rutin, cryptochlorogenic acid (4-caffeoylquinic acid), pseudolaroside A, isorhamnetin 3-O-robinoside, quercetin 3-galactoside, and trans-4-feruloylquinic acid, were highest in stir-fried leaves. Of all household cooking methods tested, stir-frying increased the content of lutein, β-carotene, and zeaxanthin by 60.00%, 146.15%, and 123.51%, respectively. Moreover, stir-frying African pumpkin leaves increased the antioxidant activity (DPPH and ABTS) and the inhibition of α-glucosidase and α-amylase. Compared to all four methods of household cooking, stir-frying reduced the antinutritive compounds compared to raw leaves. This work provides useful information to the consumers on the selection of suitable cooking methods for African pumpkin leaves.
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27
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Abou-Kassem DE, El-Abasy MM, Al-Harbi MS, Abol-Ela S, Salem HM, El-Tahan AM, El-Saadony MT, Abd El-Hack ME, Ashour EA. Influences of total sulfur amino acids and photoperiod on growth, carcass traits, blood parameters, meat quality and cecal microbial load of broilers. Saudi J Biol Sci 2022; 29:1683-1693. [PMID: 35280544 PMCID: PMC8913420 DOI: 10.1016/j.sjbs.2021.10.063] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 10/18/2021] [Accepted: 10/25/2021] [Indexed: 12/19/2022] Open
Abstract
The current study aimed to discuss the impact of total sulfur amino acids (TSAA) %, photoperiod, and their interaction on growth performance, carcass and blood indices of broiler chicks. A total of 300 unsexed IR broiler chicks one-week old were used in a factorial arrangement (2 × 3), including two photoperiod systems (22 L: 2 D and 16 L: 8 D) and three experimental rations having three grades of Met + Cyst (TSAA) (70%, 85% and 100% of digestible lysine in starter and finisher diets). Results revealed that the higher LBW and BWG were noticed in birds given TSAA at grades of 1.1 or 0.90 % under 22L: 2D photoperiod at five weeks of age and the whole experimental period (1–5 weeks of age), respectively. The highest live body weight (LBW (and body weight gain (BWG) were recorded in birds received 1.1% TSAA under the long photoperiod compared to the control and the other groups. Birds fed 1.3% TSAA consumed more feed than the other groups. The opposite was found in birds fed 1.1% TSAA under the short photoperiod (16L: 8D). The best feed conversion (FCR) was detected by birds fed 1.1% and 0.90% TSAA diets during the whole experimental period. All carcass traits studied were significantly influenced by TSAA levels, except for the relative weights of abdominal fat and spleen. The interaction effect on was significant on all carcass traits except spleen %. In conclusion, the addition of TSAA at level 1.1 and 0.9 % to starter and finisher diets under a long photoperiod regime improved broiler’s performance, carcass traits, and blood parameters studied.
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Affiliation(s)
- Diaa E. Abou-Kassem
- Animal and Poultry Production Technology Department, Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt
| | - Mohamed M. El-Abasy
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Muhammad S. Al-Harbi
- Department of chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944. Saudi Arabia
| | - Salah Abol-Ela
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Heba M. Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, 12211, Egypt
| | - Amira M. El-Tahan
- Plant Production Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications, SRTA-City. Borg El Arab, Alexandria, Egypt
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt
| | - Mohamed E. Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
- Corresponding authors.
| | - Elwy A. Ashour
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Lučić M, Sredović Ignjatović I, Lević S, Pećinar I, Antić M, Đurđić S, Onjia A. Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box‐Behnken design. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
Affiliation(s)
- Milica Lučić
- Innovation Center Faculty of Technology and Metallurgy Karnegijeva 4 11120 Belgrade Serbia
| | | | - Steva Lević
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Ilinka Pećinar
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Mališa Antić
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Slađana Đurđić
- Faculty of Chemistry University of Belgrade Studentski trg 12‐16 11000 Belgrade
| | - Antonije Onjia
- Faculty of Technology and Metallurgy University of Belgrade Karnegijeva 4 11000 Belgrade
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Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds. Foods 2022; 11:foods11050689. [PMID: 35267322 PMCID: PMC8909727 DOI: 10.3390/foods11050689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 12/16/2022] Open
Abstract
The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-peptidase IV (DPP-IV) inhibitory activity of red-skinned onion (RSO) and dark purple eggplant (DPE) phenolic fractions was assessed. The applied cooking procedures had different influences on the total and individual phenolic compounds gastrointestinal bioaccessibility. DPE in vitro digested phenolic fractions displayed no inhibitory activity versus α-amylase and DPP-IV, whereas the fried DPE sample exhibited moderate inhibitory activity against α-glucosidase. This sample mainly contained hydroxycinnamic acid amides that can be responsible for the observed effect. Contrariwise, raw and cooked in vitro digested RSO phenolic fractions inhibited all three enzymes but with different effectiveness. Fried and raw RSO samples were the most active against them. Statistical analysis pointed out that quercetin mono-hexosides (mainly quercetin-4′-O-hexoside) were responsible for the inhibition of α-glucosidase, whereas quercetin di-hexosides (mainly quercetin-3-O-hexoside-4′-O-hexoside) were responsible for the DPP-IV-inhibitory activity of RSO samples. An accurate design of the cooking methods could be essential to maximize the release of individual phenolic compounds and the related bioactivities.
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Cui R, Zhu F. Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour. Food Chem 2022; 369:130578. [PMID: 34479007 DOI: 10.1016/j.foodchem.2021.130578] [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: 02/18/2021] [Revised: 06/20/2021] [Accepted: 07/08/2021] [Indexed: 12/15/2022]
Abstract
Purple-fleshed sweetpotato is a rich source of antioxidants such as polyphenols. Chinese steamed bread (CSB) is a popular food product for many people. The effect of CSB making process on the structure and phenolic profiles of CSB enriched with purple sweetpotato flour (PSPF) at different concentrations was investigated. The mixing process greatly reduced the gluten strength due to the incorporation of PSPF. The addition of PSPF induced extensive structural modification on CSB due to the starch-polyphenol and protein-polyphenol interactions. The total phenolic contents, in vitro antioxidant activity, and the contents of hydroxycinnamic acid derivatives were decreased by fermentation and proofing, but they were increased after steaming and storage. The anthocyanins were significantly degraded during the CSB making process. The textural and structural properties of CSB were significantly affected by the PSPF substitutions. The results of this study are useful to develop functional CSB with improved nutritional quality and phenolic profiles.
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Affiliation(s)
- Rongbin Cui
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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D’Amelia V, Sarais G, Fais G, Dessì D, Giannini V, Garramone R, Carputo D, Melito S. Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food. Foods 2022; 11:foods11030384. [PMID: 35159533 PMCID: PMC8834363 DOI: 10.3390/foods11030384] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/18/2022] [Accepted: 01/25/2022] [Indexed: 11/16/2022] Open
Abstract
Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes that, due to the presence of anthocyanins, may be considered as natural powerful functional food. The aim of this study was to evaluate the characteristics of pigmented varieties, the types of anthocyanins accumulated and the level of both beneficial phytochemicals (vitamin C and chlorogenic acids, CGAs) and anti-nutritional compounds (glycoalkaloids) following various cooking methods. The analyses described the presence of a mix of several acylated anthocyanins in pigmented tubers along with high level of CGA. The amount of antioxidants was differently affected by heat treatments according to the type of molecule and the cooking methods used. In some cases, the beneficial compounds were made more available by heat treatments for the analytical detection as compared to raw materials. Data reported here describe both the agronomic properties of these pigmented varieties and the effects of food processing methods on bioactive molecules contained in this natural functional food. They may provide useful information for breeders aiming to develop new varieties that could include desirable agronomical and industrial processing traits.
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Affiliation(s)
- Vincenzo D’Amelia
- National Research Council of Italy, Institute of Biosciences and Bioresources (CNR-IBBR), Via Università 133, 80055 Portici, Italy;
| | - Giorgia Sarais
- Food Toxicology Unit, Department of Life and Environmental Science, Campus of Monserrato, University of Cagliari, 09042 Cagliari, Italy; (G.F.); (D.D.)
- Correspondence:
| | - Giacomo Fais
- Food Toxicology Unit, Department of Life and Environmental Science, Campus of Monserrato, University of Cagliari, 09042 Cagliari, Italy; (G.F.); (D.D.)
| | - Debora Dessì
- Food Toxicology Unit, Department of Life and Environmental Science, Campus of Monserrato, University of Cagliari, 09042 Cagliari, Italy; (G.F.); (D.D.)
| | - Vittoria Giannini
- Department of Agricultural Sciences, University of Sassari, Via Enrico de Nicola, 07100 Sassari, Italy; (V.G.); (S.M.)
| | - Raffaele Garramone
- Department of Agricultural Sciences, University of Naples, Via Università, 100, 80055 Portici, Italy; (R.G.); (D.C.)
| | - Domenico Carputo
- Department of Agricultural Sciences, University of Naples, Via Università, 100, 80055 Portici, Italy; (R.G.); (D.C.)
| | - Sara Melito
- Department of Agricultural Sciences, University of Sassari, Via Enrico de Nicola, 07100 Sassari, Italy; (V.G.); (S.M.)
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Ou SJL, Yu J, Zhou W, Liu MH. Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility. Food Chem 2021; 374:131744. [PMID: 34915378 DOI: 10.1016/j.foodchem.2021.131744] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 11/09/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
Several studies have confirmed the reduction of starch digestibility with anthocyanins in food systems via mechanisms of enzyme inhibition. However, starch-polyphenol interactions may also contribute to this reduction, by modifying food microstructures and physicochemical properties of starch. The interactions among anthocyanins, starch digestibility, and food microstructures are significant to clarify the digestion processes of fortified food systems, but its interrelationship lacks clarity. Hence, we aim to evaluate the effects of black rice anthocyanin extract (BRAE) incorporation on the microstructural changes of wheat bread, in relation to overall digestibility. Overall, BRAE incorporation demonstrated a dose-dependent reduction in starch digestibility. Physicochemical analyses reflected that BRAE incorporation decreased starch gelatinisation and increased crystallinity. Microscopic imaging revealed differentiating microstructural characteristics of starch and gluten with BRAE incorporation, supporting the reduction in digestibility. Our results conclusively demonstrate that BRAE incorporation in bread suppresses starch digestibility not only through enzyme inhibition, but also food microstructural modifications.
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Affiliation(s)
- Sean Jun Leong Ou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore
| | - Jingying Yu
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - Mei Hui Liu
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
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34
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Hansen MM, Hartel RW, Roos YH. Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00074-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Abstract
Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures and functionality. Previously, addition of Aronia berry PP to liquid dispersions containing whey protein isolate (WPI) and sucrose was found to alter characteristics including viscosity, surface tension, and particle sizes, with changes being attributed to protein-PP interactions. In this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates (SPI and PPI, respectively) to a similar extent as with WPI in liquid protein-sucrose-PP mixtures. We hypothesized that formulations containing PPI (comprised of larger proteins) and hydrolyzed SPI (containing more carboxyl groups) may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP interactions. Concentrated liquid dispersions of varied ratios of protein to sucrose contents, containing different protein isolates (WPI, SPI, and PPI), and varied Aronia PP concentrations were formulated, and physical properties were evaluated to elucidate the effects of PP addition. PP addition altered physical characteristics differently depending on the protein isolate used, with changes attributed to protein-PP interactions. SPI and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI formulations. These findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes.
Graphical abstract
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35
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Samaniego-Sánchez C, Martín-del-Campo ST, Castañeda-Saucedo MC, Blanca-Herrera RM, Quesada-Granados JJ, Ramírez-Anaya JDP. Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant. Foods 2021; 10:1790. [PMID: 34441567 PMCID: PMC8391506 DOI: 10.3390/foods10081790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 12/18/2022] Open
Abstract
Avocado virgin oil (AVO) was used during eggplant deep-frying, boil, and boil in a water-oil mixture (W/O). There were measured the contents of moisture, dry matter, fat, total (TPC) and ten individual phenols, antioxidant activity (ABTS and DPPH), and total sterols; as well as the profiles of eight fatty acids and fourteen sterols/stanols. The values of raw and processed foods were compared and studied with multivariate analysis. The antioxidant capacity of AVO lowered after deep frying but augmented in eggplant and water after all treatments. The TPC was steady in AVO and raised in fried eggplant. Thermal treatments added to the initial profiles of the AVO, eggplant and water, nine, eight, and four phenols, respectively. Percentages of the main fatty acids (oleic, palmitic and linoleic), and sterols (β-sitosterol, campesterol, and Δ5-avenasterol), remained unchanged between the raw and treated AVO; and the lipidic fractions from processed eggplant. Cooking leads to the movement of hydrophilic and lipophilic functional compounds between AVO, eggplant and water. Migration of sterols and unsaturated fatty acids from AVO to eggplant during deep frying and W/O boiling improved the functional properties of eggplant by adding the high biological value lipophilic fraction to the naturally occurring polyphenols.
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Affiliation(s)
- Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain; (C.S.-S.); (R.M.B.-H.); (J.J.Q.-G.)
| | | | - Ma. Claudia Castañeda-Saucedo
- Department of Nature Sciences, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico;
| | - Rosa María Blanca-Herrera
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain; (C.S.-S.); (R.M.B.-H.); (J.J.Q.-G.)
| | - José Javier Quesada-Granados
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain; (C.S.-S.); (R.M.B.-H.); (J.J.Q.-G.)
| | - Jessica del Pilar Ramírez-Anaya
- Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico
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36
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Abd El-Hack ME, Alaidaroos BA, Farsi RM, Abou-Kassem DE, El-Saadony MT, Saad AM, Shafi ME, Albaqami NM, Taha AE, Ashour EA. Impacts of Supplementing Broiler Diets with Biological Curcumin, Zinc Nanoparticles and Bacillus licheniformis on Growth, Carcass Traits, Blood Indices, Meat Quality and Cecal Microbial Load. Animals (Basel) 2021; 11:1878. [PMID: 34202621 PMCID: PMC8300294 DOI: 10.3390/ani11071878] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 06/18/2021] [Accepted: 06/22/2021] [Indexed: 11/23/2022] Open
Abstract
The current study aimed to investigate the influence of dietary zinc nanoparticles (ZnNPs), curcumin nanoparticles (CurNPs), and Bacillus licheniformis (Bl) on the growth, carcass, blood metabolites, and the count of some cecal microorganisms of Indian River (IR) broilers. Chicks were allotted into seven experimental groups: control group, 1st, 2nd and 3rd groups were given diets enriched with ZnNPs, CurNPs and Bl (3.0, 5.0 and 2.0 cm3/kg diet, respectively). The 4th, 5th and 6th groups were given diets supplemented with ZnNPs (3.0) + Bl (2.0) (ZP); ZnNPs (3.0) + CurNPs (5.0) (ZC) and ZnNPs (3.0) + CurNPs (5.0) + Bl (2.0) (ZCP) cm3/kg diet, respectively. The results revealed that ZnNPs and CurNPs exhibited a considerable antimicrobial activity against pathogenic bacteria and fungi. They also inhibited the growth of microbes in a range of 50-95 µg/mL. The diet supplemented with ZnNPs, CurNPs, and Bl increased the body weight compared to the control after five weeks of age. Additionally, values of daily feed intake increased in these groups; however, the feed conversion ratio decreased. All values of carcass traits were better than that of the control. The treatments led to decreased abdominal lipids compared to the control. The activity of liver enzymes and malondialdehyde (MDA) activity decreased in the treated groups. In a converse trend, the levels of oxidative enzymes, amylase, protease, lipase and immunoglobulin were higher than that of the control. Meat quality properties were improved and cecal microbial counts were decreased. In conclusion, the ZnNPs, CurNPs, and Bl improved the broiler's weights, carcass traits, meat quality traits, as well as some blood indices and cecal microbial load. Therefore, the inclusion of ZnNPs, CurNPs, or Bl is recommended for broiler feeding regimens to improve the performance and health status.
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Affiliation(s)
| | - Bothaina A. Alaidaroos
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21577, Saudi Arabia; (B.A.A.); (R.M.F.); (M.E.S.); (N.M.A.)
| | - Reem M. Farsi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21577, Saudi Arabia; (B.A.A.); (R.M.F.); (M.E.S.); (N.M.A.)
| | - Diaa E. Abou-Kassem
- Animal and Poultry Production Department, Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt;
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Manal E. Shafi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21577, Saudi Arabia; (B.A.A.); (R.M.F.); (M.E.S.); (N.M.A.)
| | - Najah M. Albaqami
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21577, Saudi Arabia; (B.A.A.); (R.M.F.); (M.E.S.); (N.M.A.)
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22756, Egypt;
| | - Elwy A. Ashour
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
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Gong L, Hu L, Feng D, Chi J, Wang B, Wang J. Effects of different household cooking methods on the biological properties of Chinese yam. Food Chem 2021; 363:130246. [PMID: 34116491 DOI: 10.1016/j.foodchem.2021.130246] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 11/19/2022]
Abstract
Yam (Dioscorea opposite Thunb) is used as a staple food and a traditional medicine in China. This study investigated the effects of different household cooking methods on the bioactive components (phenolic compounds, diosgenin and allantoin) and their bioaccessibility as well as the biological properties (antioxidant activity, hypoglycemic activity, anti-angiotensin I-converting enzyme (ACE) or anti-acetylcholinesterase (AChE)) of Chinese yam using an in vitro simulated digestion model. The results demonstrated that cooking caused significant losses of total soluble phenolic compounds (lowest loss of 20% for boiling at atmospheric pressure) and diosgenin content (lowest loss of 27.37% for microwaving) but no changes in the allantoin content. The cooking methods affected the bioaccessibility of the bioactive components differently. Normal steaming resulted in the highest amount of bioaccessible phenolic compounds (71.21%) and allantoin (79.07%), whereas high-pressure boiling in the highest content of diosgenin (75.58%). The concentration of bioactive components in the digesta fluid was correlated with the antioxidant activity and enzymatic inhibitory activities. Overall, household cooking processes allow the biological activity of yam to be retained by changing the profile of bioactive components potentially available for intestinal absorption. Thus, a household cooking method such as normal pressure steaming appeared to be most suitable for achieving the expected health benefits of yam.
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Affiliation(s)
- Lingxiao Gong
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Linlin Hu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Dannin Feng
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jingwen Chi
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bohan Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility. Foods 2021; 10:foods10051023. [PMID: 34066759 PMCID: PMC8151956 DOI: 10.3390/foods10051023] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/29/2021] [Accepted: 05/05/2021] [Indexed: 02/07/2023] Open
Abstract
The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.
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Schettino R, Verni M, Acin-Albiac M, Vincentini O, Krona A, Knaapila A, Cagno RD, Gobbetti M, Rizzello CG, Coda R. Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants (Basel) 2021; 10:742. [PMID: 34067199 PMCID: PMC8151577 DOI: 10.3390/antiox10050742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 04/30/2021] [Accepted: 05/04/2021] [Indexed: 12/19/2022] Open
Abstract
Brewers' spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as "high fiber" and "source of protein" according to the European Community Regulation No. 1924/2006. Compared to native BSG, the use of bioprocessed BSG led to higher protein digestibility and quality indices (essential amino acid index, biological value, protein efficiency ratio, nutritional index), as well as lower predicted glycemic index. Bioprocessing also improved the technological properties of fortified pasta. Indeed, brightfield and confocal laser scanning microscopy revealed the formation of a more homogeneous protein network, resulting from the degradation of the arabinoxylan structure of BSG, and the release of the components entrapped into the cellular compartments. The extensive cell wall disruption contributed to the release of phenols, and conferred enhanced antioxidant activity to the fortified pasta. The persistence of the activity was demonstrated after in vitro-mimicked digestion, evaluating the protective effects of the digested pasta towards induced oxidative stress in Caco-2 cells cultures. The fortified pasta showed a peculiar sensory profile, markedly improved by the pre-treatment, thus confirming the great potential of bioprocessed BSG as health-promoting food ingredient.
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Affiliation(s)
- Rosa Schettino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (R.S.); (M.V.)
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (R.S.); (M.V.)
| | - Marta Acin-Albiac
- Faculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, Italy; (M.A.-A.); (R.D.C.); (M.G.)
| | - Olimpia Vincentini
- Unit of Human Nutrition and Health, Department of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità, 00161 Rome, Italy;
| | - Annika Krona
- RISE Research Institutes of Sweden, Agriculture and Food, Box 5401, 402 29 Gothenburg, Sweden;
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (A.K.); (R.C.)
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, Italy; (M.A.-A.); (R.D.C.); (M.G.)
| | - Marco Gobbetti
- Faculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, Italy; (M.A.-A.); (R.D.C.); (M.G.)
| | | | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (A.K.); (R.C.)
- Department of Food and Nutrition, Helsinki Institute of Sustainability, University of Helsinki, 00014 Helsinki, Finland
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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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41
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Shahidi F, Pan Y. Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review. Crit Rev Food Sci Nutr 2021; 62:6421-6445. [PMID: 33787422 DOI: 10.1080/10408398.2021.1901650] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Consumption of phytochemicals-rich foods shows the health effect on some chronic diseases. However, the bioaccessibility of these phytochemicals is extremely low, and they are often consumed in the diet along with the food matrix. The food matrix can be described as a complex assembly of various physical and chemical interactions that take place between the compounds present in the food. Some studies indicated that the physiological response and the health benefits of phytochemicals are resultant in these interactions. Some food substrates inhibit the absorption of phytochemicals via this interaction. Moreover, processing technologies have been developed to facilitate the release and/or to increase the accessibility of phytochemicals in plants or breakdown of the food matrix. Food processing processes may disrupt the activity of phytochemicals or reduce bioaccessibility. Enhancement of functional and sensorial attributes of phytochemicals in the daily diet may be achieved by modifying the food matrix and food processing in appropriate ways. Therefore, this review concisely elaborated on the mechanism and the influence of food matrix in different parts of the digestive tract in the human body, the chemical interaction between phytochemicals and other compounds in a food matrix, and the various food processing technologies on the bioaccessibility and chemical interaction of dietary phytochemicals. Moreover, the enhancing of phytochemical bioaccessibility through food matrix design and the positive/negative of food processing for dietary phytochemicals was also discussed in this study.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Yao Pan
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
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42
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Available technologies on improving the stability of polyphenols in food processing. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.65] [Citation(s) in RCA: 75] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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43
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Paulsen E, Moreno DA, Periago PM, Lema P. Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli. Food Res Int 2021; 140:110077. [PMID: 33648297 DOI: 10.1016/j.foodres.2020.110077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 12/18/2020] [Accepted: 12/22/2020] [Indexed: 10/22/2022]
Abstract
Cooking vegetables in microwave bags is becoming a popular domestic cooking method, being relevant to know how this cooking method affects health-promoting phytochemicals of staples such as broccoli. The aim of this work was to study the effect of microwave bag cooking versus conventional microwaving on bioactive compound content (glucosinolates and hydroxycinnamic acid derivatives) and other quality parameters (such as antioxidant capacity, mineral content and microbial load) of broccoli florets. The influence of cooking time on bioactive compounds content was also evaluated. The study was carried out in two independent experiments; using intact broccoli and broccoli preprocessed in industry. Microwave bag cooked broccoli for 5 min (following label recommendation) showed higher glucosinolate content retention compared to conventional microwaving. Results suggest that volatilization could be an important phenomenon in reduction of glucosinolates during microwave cooking of broccoli florets. Glucosinolate profile did not change after cooking, regardless of cooking method applied. Furthermore, microwave bag cooked broccoli presented higher antioxidant capacity (by DPPH assay) than conventional microwaved broccoli. Hydroxycinnamic acid derivatives content was reduced in microwave cooking, regardless of method applied. Altogether, the use of microwave bags for microwaving is a novel method that retains main bioactive components of broccoli. This option is a fast, easy and considerably clean cooking option to fulfill modern consumer needs.
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Affiliation(s)
- Erika Paulsen
- Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, Montevideo, Uruguay.
| | - Diego A Moreno
- Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo-Edificio 25, E-30100 Espinardo, Murcia, Spain; Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on "Quality and Risk Assessment of Foods", CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
| | - Paula M Periago
- Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on "Quality and Risk Assessment of Foods", CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain; Departamento de Ingeniería Agronómica (ETSIA), Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain
| | - Patricia Lema
- Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, Montevideo, Uruguay
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Rhizosphere Microbiome Cooperations: Strategies for Sustainable Crop Production. Curr Microbiol 2021; 78:1069-1085. [PMID: 33611628 DOI: 10.1007/s00284-021-02375-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 02/05/2021] [Indexed: 01/29/2023]
Abstract
Interactions between microorganisms and host plants determine the growth and development as well as the health of the host plant. Various microbial groups inhabit the rhizosphere, each with its peculiar function. The survival of each microbial group depends to a large extent on its ability to colonize the plant root and outcompete the native organisms. The role of the rhizospheric microbiome in enhancing plant growth has not been fully maximized. An understanding of the complexities of microbial interactions and factors affecting their assembly in the community is necessary to benefit maximally from the cooperations of various microbial communities for sustainable crop production. In this review, we outline the various organisms associated with the plant rhizosphere with emphasis on their interactions and mechanisms used in plant growth promotion.
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Martini S, Cattivelli A, Conte A, Tagliazucchi D. Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat. Food Chem 2021; 350:129246. [PMID: 33610839 DOI: 10.1016/j.foodchem.2021.129246] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 11/26/2022]
Abstract
Lipid oxidation products generated during meat digestion may contribute to the apparent epidemiological link between red meat intake and the risk of cardiovascular diseases and colorectal cancer. The aim of this work was to assess the lipid oxidation inhibitory activity of black, green, and pink pepper during cooking and in vitro digestion of meat. Peppers were characterized for their phenolic profiles by LC-ESI-MS and the antioxidant properties. Pink pepper showed the highest phenolic content and antioxidant activities. Then, the peppers were added to meat either before or after cooking, and the meat was subjected to in vitro digestion. Pink pepper added before cooking was the most effective, with an inhibition of 80% and 72% in lipid hydroperoxides and TBA-RS formation after digestion, respectively. These findings suggest that peppers, particularly pink pepper, can be used to minimize lipid oxidation in the gastro-intestinal tract and for the design of healthy dietary patterns.
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Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Alice Cattivelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
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46
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Gu R, Chang X, Bai G, Li X, Di Y, Liu X, Sun L, Wang Y. Effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa. Food Chem 2021; 350:129138. [PMID: 33592364 DOI: 10.1016/j.foodchem.2021.129138] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 01/14/2021] [Accepted: 01/17/2021] [Indexed: 11/28/2022]
Abstract
The effects of four household cooking methods including germination (Ger), baking, normal pressure steaming (NPS) and high pressure steaming (HPS) treatments, on tissue structure, tocopherol, antioxidant capacity and active component (ferulic acid and tocopherol) bioaccessibility of different colored quinoa were investigated. The results showed that Ger increased the phenolic contents and antioxidant capacity, but decreased the contents of tocopherol. The steaming processes destroyed the tissue structure of quinoa to a large extent, causing a significant loss of phenolic/flavonoid components and the resultant decreased antioxidant capacity. The baking process had minimum impact on tissue structure and active components due to the protection of hypocotyl-radicle axis. Besides, through in vitro simulated digestion, Ger improved the bioaccessibility of ferulic acid, and steaming processes increased that of tocopherol. Conclusively, to develop the expected nutritional value of quinoa, several alternative cooking methods are provided according to the respective effects.
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Affiliation(s)
- Ruijuan Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Xiaowen Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Guotao Bai
- Hohhot Customs District People's Republic of China, Hohhot, PR China
| | - Xiang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Yan Di
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.
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47
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Sánchez-García F, Mirzayeva A, Roldán A, Castro R, Palacios V, G Barroso C, Durán-Guerrero E. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:970-980. [PMID: 32748952 DOI: 10.1002/jsfa.10705] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/03/2020] [Accepted: 08/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes. RESULTS The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties. CONCLUSIONS In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fini Sánchez-García
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Aytan Mirzayeva
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Ana Roldán
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Víctor Palacios
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
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48
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Tian X, Aheto JH, Bai J, Dai C, Ren Y, Chang X. Quantitative analysis and visualization of moisture and anthocyanins content in purple sweet potato by Vis–NIR hyperspectral imaging. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15128] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiao‐Yu Tian
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Joshua H. Aheto
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Jun‐Wen Bai
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Chunxia Dai
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- School of Electrical and Information Engineering Jiangsu University Zhenjiang P.R. China
| | - Yi Ren
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- School of Smart Agriculture Suzhou Polytechnic Institute of Agriculture Suzhou P.R. China
| | - Xianhui Chang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
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49
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Mehmood A, Zeb A. Effects of different cooking techniques on bioactive contents of leafy vegetables. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100246] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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50
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Martini S, Conte A, Cattivelli A, Tagliazucchi D. Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds. Food Chem 2020; 341:128298. [PMID: 33059271 DOI: 10.1016/j.foodchem.2020.128298] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 09/30/2020] [Accepted: 09/30/2020] [Indexed: 12/19/2022]
Abstract
Eggplant is an important component of the Mediterranean Diet, which becomes edible after cooking. This study determined the fate of dark purple eggplant phenolic compounds after baking, boiling, frying, grilling and digestion. Thirty-seven phenolic compounds were identified and quantified in raw eggplant. Frying determined a 74% increase in total hydroxycinnamic acids whereas a decrease was observed after boiling (27%), grilling (51%), and baking (60%). After digestion, 45%, 33% and 22% of total phenolic compounds resulted bioaccessible in baked, grilled and fried dark purple eggplant. Fried eggplant displayed the highest amount of phenolic compounds (751.46 mg/100 g) after digestion. The cooking methods differently affected the release of individual phenolic compounds. Baking and grilling resulted in higher amount of bioaccessible caffeoylquinic acids whereas frying in di-caffeoylquinic acids and hydroxycinnamic acid-amides. A careful design of the cooking method may be pivotal to modulate the release of specific phenolic compounds.
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Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Alice Cattivelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
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