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Delbaere SM, Bernaerts T, Verlooy G, Vancoillie F, Hendrickx ME, Grauwet T, Van Loey AM. How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek? Food Res Int 2024; 192:114750. [PMID: 39147553 DOI: 10.1016/j.foodres.2024.114750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 07/05/2024] [Accepted: 07/10/2024] [Indexed: 08/17/2024]
Abstract
The volatile profiles of Brussels sprouts and leek, as affected by pretreatment combined with frozen storage were analyzed in the present work. The data revealed that, notwithstanding the effect upon pretreatment seemed to be major compared to the effect upon frozen storage, the latter was existent. Pretreatment yielded volatile compounds that could be associated with (bio)chemical reaction pathways in both vegetables. For frozen storage at -20 °C, the effect for leek appeared to be the largest for the blanched and raw samples, possibly due to a substantial amount of substrates present when frozen storage was initiated in this sample compared to the other samples. Those substrates were apparently more prone to be affected upon frozen storage. For Brussels sprouts, this observation was less outspoken. Remarkably, the abundance of markers in pretreated Brussels sprouts seemed to show a decreasing linear trend towards the end of the frozen storage period at -20 °C. As industrial relevant conditions were considered and compared, the insights gained in this study might be relevant to implement on industrial level.
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Affiliation(s)
- Sophie M Delbaere
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium.
| | - Tom Bernaerts
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium
| | - Gina Verlooy
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium
| | - Flore Vancoillie
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium
| | - Marc E Hendrickx
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium
| | - Ann M Van Loey
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium.
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2
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Binzet G, Turunc E, Binzet R, Dogen A, Arslan H. Chemical composition and antimicrobial activity of essential oils and various extracts of endemic Onosma malatyana (Boraginaceae) from Anatolia. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-16. [PMID: 39205636 DOI: 10.1080/09603123.2024.2395437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2024] [Accepted: 08/16/2024] [Indexed: 09/04/2024]
Abstract
The chemical contents of the endemic Onosma malatyana roots collected from Malatya/Türkiye were determined using the hydrodistillation and the soxhlet methods and antimicrobial activity analysis of the extracts was also performed. The hydrodistillation method applied to the roots of O.malatyana resulted in identifying 31 compounds according to their retention times in GC-MS analysis. Additionally, crude ethyl acetate and crude oil etheric extracts of O.malatyana roots contained 14 compounds each. This research identified that the main component of the essential oil obtained by the hydrodistillation method was palmitic acid comprising 56.48% of the total composition. Additionally, in the crude petroleum etheric extract, oleic acid methyl ester (31.22%); and palmitic acid (24.69%) were identified as the main components in the crude ethyl acetate extract. The results of the antimicrobial activities indicated that O.malatyana root extracts were particularly effective against Gram-positive bacteria, specifically S. aureus and B. subtilis.
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Affiliation(s)
- Gun Binzet
- Department of Elementary Science Education, Faculty of Education, Mersin University, Mersin, Türkiye
| | - Ersan Turunc
- Department of Chemistry and Chemical Processing Technologies, Technical Science Vocational School, Mersin University, Mersin, Türkiye
| | - Riza Binzet
- Department of Biology, Faculty of Science, Mersin University, Mersin, Türkiye
| | - Aylin Dogen
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Mersin University, Mersin, Türkiye
| | - Hakan Arslan
- Department of Chemistry, Faculty of Science, Mersin University, Mersin, Türkiye
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3
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Jia X, An Q, Zhang N, Ren J, Pan S, Zheng C, Zhou Q, Fan G. Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes. Crit Rev Food Sci Nutr 2024:1-29. [PMID: 38644658 DOI: 10.1080/10408398.2024.2338834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/23/2024]
Abstract
As one of the most important vegetables and oils consumed globally, cruciferous foods are appreciated for their high nutritional value. However, there is no comprehensive knowledge to sufficiently unravel the "flavor mystery" of cruciferous foods. The present review provides a comprehensive literature on the recent advances regarding the contribution of glucosinolates (GSL) degradation products to cruciferous foods odor, which focuses on key GSL degradation products contributing to distinct odor of cruciferous foods (Brassica oleracea, Brassica rapa, Brassica napus, Brassica juncea, Raphanus sativus), and key factors affecting GSL degradation pathways (i.e., enzyme-induced degradation, thermal-induced degradation, chemical-induced degradation, microwave-induced degradation) during different processing and cooking. A total of 93 volatile GSL degradation products (i.e., 36 nitriles, 33 isothiocyanates, 3 thiocyanates, 5 epithionitriles, and 16 sulfides) and 29 GSL (i.e., 20 aliphatic, 5 aromatic, and 4 indolic) were found in generalized cruciferous foods. Remarkably, cruciferous foods have a distinctive pungent, spicy, pickled, sulfur, and vegetable odor. In general, isothiocyanates are mostly present in enzyme-induced degradation of GSL and are therefore often enriched in fresh-cut or low-temperature, short-time cooked cruciferous foods. In contrast, nitriles are mainly derived from thermal-induced degradation of GSL, and are thus often enriched in high-temperature, long-time cooked cruciferous foods.
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Affiliation(s)
- Xiao Jia
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Chang Zheng
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
| | - Qi Zhou
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
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4
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Hwang SH, Lee J, Park KJ. Profile change of the volatile and non-volatile compounds in dried or baked laver by photooxidation. J Food Sci 2024; 89:998-1011. [PMID: 38161275 DOI: 10.1111/1750-3841.16896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/09/2023] [Accepted: 12/04/2023] [Indexed: 01/03/2024]
Abstract
Effects of light or dark storage condition on the profile changes of volatile and non-volatile compounds were evaluated in dried and baked laver for 60 days. Volatile and non-volatile compounds were analyzed using gas chromatography-mass selective detection and high-performance liquid chromatography-quadrupole-time of flight-mass spectrometry, respectively. Baked laver stored in light conditions for 60 days produced the most volatile compounds, whereas dried laver stored in the dark produced the least volatile compounds. Total 11 classes of volatile compounds were detected, including alkanes, alkenes, and ketones, with aldehydes being most abundant in dried laver stored under light. Metabolite analysis of non-volatile compounds led to the selection of 12 compounds with a higher variable importance projection (VIP) value of >1.0: 6 fatty acids (VIP 1.2-2.0), 2 flavanols (VIP 1.3-1.8), hydroxybenzoic acid (VIP 1.5), hydroxycinnamic acid (VIP 2.3), a phenolic acid ester (VIP 1.9), and phloroglucinol (VIP 1.2). Generally, levels of these compounds decreased more following storage in the light than under dark, irrespective of laver preparation. The content of linolenic acid was particularly affected by storage conditions, with light conditions causing a fourfold reduction in linolenic acid level compared with dark conditions, which could result in an increased formation of aldehydes. Gallic acid and sinapinic acid were detected in dried but not baked laver, as they are destroyed by heat treatment. Therefore, laver should be baked and stored in dark conditions to prevent the development of rancidity. PRACTICAL APPLICATION: Laver is one of the representative seaweeds, and the popularity among consumers increases. Although commercially available laver is prepared in dried or baked condition, scientific studies on the changes of metabolites, including volatile and non-volatile compounds during storage, are scarce. The results of this study can be applied to improve proper storage methods to maintain the quality of laver, which can be beneficial for consumers and food industry.
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Affiliation(s)
- Sun Hye Hwang
- Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - Kee-Jai Park
- Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
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5
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Davis LA, Running CA. Good is sweet and bad is bitter: Conflation of affective value of aromas with taste qualities in untrained participants. J SENS STUD 2023. [DOI: 10.1111/joss.12820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
Affiliation(s)
- Lissa A. Davis
- Department of Nutrition Science Purdue University West Lafayette Indiana USA
| | - Cordelia A. Running
- Department of Nutrition Science Purdue University West Lafayette Indiana USA
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Yin X, Yang D, Zhao Y, Yang X, Zhou Z, Sun X, Kong X, Li X, Wang G, Duan Y, Yang Y, Yang Y. Differences in pseudogene evolution contributed to the contrasting flavors of turnip and Chiifu, two Brassica rapa subspecies. PLANT COMMUNICATIONS 2023; 4:100427. [PMID: 36056558 PMCID: PMC9860189 DOI: 10.1016/j.xplc.2022.100427] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 07/30/2022] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
Pseudogenes are important resources for investigation of genome evolution and genomic diversity because they are nonfunctional but have regulatory effects that influence plant adaptation and diversification. However, few systematic comparative analyses of pseudogenes in closely related species have been conducted. Here, we present a turnip (Brassica rapa ssp. rapa) genome sequence and characterize pseudogenes among diploid Brassica species/subspecies. The results revealed that the number of pseudogenes was greatest in Brassica oleracea (CC genome), followed by B. rapa (AA genome) and then Brassica nigra (BB genome), implying that pseudogene differences emerged after species differentiation. In Brassica AA genomes, pseudogenes were distributed asymmetrically on chromosomes because of numerous chromosomal insertions/rearrangements, which contributed to the diversity among subspecies. Pseudogene differences among subspecies were reflected in the flavor-related glucosinolate (GSL) pathway. Specifically, turnip had the highest content of pungent substances, probably because of expansion of the methylthioalkylmalate synthase-encoding gene family in turnips; these genes were converted into pseudogenes in B. rapa ssp. pekinensis (Chiifu). RNA interference-based silencing of the gene encoding 2-oxoglutarate-dependent dioxygenase 2, which is also associated with flavor and anticancer substances in the GSL pathway, resulted in increased abundance of anticancer compounds and decreased pungency of turnip and Chiifu. These findings revealed that pseudogene differences between turnip and Chiifu influenced the evolution of flavor-associated GSL metabolism-related genes, ultimately resulting in the different flavors of turnip and Chiifu.
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Affiliation(s)
- Xin Yin
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Danni Yang
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Youjie Zhao
- College of Big Data and Intelligent Engineering, Southwest Forestry University, Kunming, Yunnan, China
| | - Xingyu Yang
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Zhili Zhou
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Xudong Sun
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Xiangxiang Kong
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Xiong Li
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Guangyan Wang
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Yuanwen Duan
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Yunqiang Yang
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China.
| | - Yongping Yang
- Plant Germplasm and Genomics Center, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China; Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China.
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7
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Di H, Ma J, Zhang Y, Wei J, Yang J, Ma J, Bian J, Xu J, Huang Z, Tang Y, Li H, Zheng Y, Zhang F, Sun B. Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process. Food Chem 2022; 405:134965. [DOI: 10.1016/j.foodchem.2022.134965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 11/01/2022] [Accepted: 11/13/2022] [Indexed: 11/22/2022]
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8
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Torrijos R, Righetti L, Cirlini M, Calani L, Mañes J, Meca G, Dall’Asta C. Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Yeo H, Balagiannis DP, Koek JH, Parker JK. Comparison of Odorants in Beef and Chicken Broth-Focus on Thiazoles and Thiazolines. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196712. [PMID: 36235248 PMCID: PMC9570687 DOI: 10.3390/molecules27196712] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/05/2022]
Abstract
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors.
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Affiliation(s)
- Huiqi Yeo
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - Dimitrios P. Balagiannis
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - Jean H. Koek
- Foods Innovation Centre Unilever, Bronland 14, 6708 WH Wageningen, The Netherlands
| | - Jane K. Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
- Correspondence:
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10
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Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk. Food Chem X 2022; 15:100385. [PMID: 36211740 PMCID: PMC9532717 DOI: 10.1016/j.fochx.2022.100385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 06/23/2022] [Accepted: 07/04/2022] [Indexed: 11/21/2022] Open
Abstract
The aroma types of fermented milk produced by L. bulgaricus were divided into milky-type, cheesy-type, fermented-type and miscellaneous-type. The flavor fingerprints of different aroma types were established by GC-IMS. Acetaldehyde, 2,3-butanedione, acetic acid, butanoic acid, hexanoic acid and δ-decalactone of different aroma types were determined by Flavoromics.
The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.
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11
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Marcinkowska MA, Jeleń HH. Role of Sulfur Compounds in Vegetable and Mushroom Aroma. Molecules 2022; 27:6116. [PMID: 36144849 PMCID: PMC9502545 DOI: 10.3390/molecules27186116] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/07/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022] Open
Abstract
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to Brassicaeae and Allium (Amaryllidaceae), sulfur compounds determine their specific flavor. Interestingly, some of the pathways that form volatile sulfur compounds in vegetables are also found in selected edible mushrooms. The most important odor-active organosulfur compounds can be divided into isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, as well as others, such as sulfur containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and finally heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their precursors and biosynthesis, as well as their sensory properties and changes in selected technological processes.
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Affiliation(s)
| | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
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12
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Delbaere SM, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx ME, Grauwet T, Van Loey AM. The Volatile Profile of Brussels Sprouts ( Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions. Foods 2022; 11:foods11182892. [PMID: 36141018 PMCID: PMC9498443 DOI: 10.3390/foods11182892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/09/2022] [Accepted: 09/10/2022] [Indexed: 11/16/2022] Open
Abstract
Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies on the impact of PEF at low field strength on biochemical conversions in plant-based matrices are scarce but urgently needed to provide the necessary scientific basis allowing to open a potential promising field of applications. As a first objective, the effect of PEF and other treatments that aim to steer biochemical conversions on the volatile profile of Brussels sprouts was compared in this study. As a second objective, the effect of varying PEF conditions on the volatile profile of Brussels sprouts was elucidated. Volatile fingerprinting was used to deduce whether and which (bio)chemical reactions had occurred. Surprisingly, PEF at 1.01 kV/cm and 2.7 kJ/kg prior to heating was assumed not to have caused significant membrane permeabilization since similar volatiles were observed in the case of only heating, as opposed to mixing. A PEF treatment with an electrical field strength of 3.00 kV/cm led to a significantly higher formation of certain enzymatic reaction products, being more pronounced when combined with an energy input of 27.7 kJ/kg, implying that these PEF conditions could induce substantial membrane permeabilization. The results of this study can be utilized to steer enzymatic conversions towards an intended volatile profile of Brussels sprouts by applying PEF.
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13
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Castellini G, Vezzulli F, Lambri M, Sacchettini G, Graffigna G, Marques A, Capri E. Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products. Foods 2022; 11:foods11182808. [PMID: 36140936 PMCID: PMC9497835 DOI: 10.3390/foods11182808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 08/30/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
(1) Background: As biofortified fish meat is becoming increasingly available, the use of supplements within fish feed may impact consumers’ perceptions and their willingness to pay (WTP) for the product. This study focused on evaluating the sensory liking of, and WTP for, fish produced with fortified feed while understanding the role played by the acquired information on fish fortification. (2) Methods: Hedonic ratings and WTP were measured in an experimental bid. The participants (n = 91) were asked to rate pleasantness and WTP during two different rounds: (i) appearance–information–tasting and (ii) appearance–tasting–information. A total of three fish species (carp, seabream, and trout) were presented to the consumers as being either fortified (with iodine, selenium, and omega-3 fatty acids) or conventional products. (3) Results: For pleasantness, no significant differences were found between the fortified and conventional fish. In contrast, substantial differences emerged when information regarding the products was provided. Providing the relevant information before tasting affected how much the consumers liked the conventional fish, resulting in a preference for it over the fortified fish. Additionally, consumers are willing to pay more for fortified fish, especially when information with respect to fortification is available. Nevertheless, when information about fortification was provided before tasting, the consumer’s expectations were not fulfilled. (4) Conclusions: The outcomes of this study clearly indicate that the presence of relevant information impacts how much people like fortified versus conventional fish, as well as their WTP.
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Affiliation(s)
- Greta Castellini
- EngageMinds Hub, Consumer, Food & Health Engagement Research Center, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Fosca Vezzulli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Milena Lambri
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
- Correspondence: ; Tel.: +39-0523-599178
| | | | - Guendalina Graffigna
- EngageMinds Hub, Consumer, Food & Health Engagement Research Center, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - António Marques
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA), 1749-077 Lisbon, Portugal
| | - Ettore Capri
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
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14
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Analysis of the volatile components in different parts of three Ferula species via combined DHSA-GC-MS and multivariate statistical analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Hagos M, Yaya EE, Chandravanshi BS, Redi-Abshiro M. Analysis of volatile compounds in flesh, peel and seed parts of pumpkin ( Cucurbita maxima) cultivated in Ethiopia using gas chromatography-mass spectrometry (GC-MS). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2088787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mulu Hagos
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Estifanos Ele Yaya
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Bhagwan Singh Chandravanshi
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Mesfin Redi-Abshiro
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
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16
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Xie Y, Li J, Jin L, Wei S, Wang S, Jin N, Wang J, Xie J, Feng Z, Zhang G, Lyu J, Yu J. Combined Straw and Plastic Film Mulching Can Increase the Yield and Quality of Open Field Loose-Curd Cauliflower. Front Nutr 2022; 9:888728. [PMID: 35571943 PMCID: PMC9099433 DOI: 10.3389/fnut.2022.888728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 03/30/2022] [Indexed: 11/13/2022] Open
Abstract
To evaluate the impact of straw mulching on the production of open field loose-curd cauliflower, this study analyzed the "Feicui No.9" cauliflower variety, grown in field trials in Northwest China, in 2019 and 2020. Plots in an open field were prepared without mulch (CK1) and with plastic film mulch (CK2), as experimental controls, along with three experimental mulching methods, including dual straw and plastic film mulch (T1), inter-row straw mulch (T2), and full straw mulch (T3). The effects of the different ground cover alternatives on loose-curd cauliflower's dry matter accumulation, yield, quality, and volatile compounds, were explored. The results showed that, compared with CK2 treatment, T1 treatment promoted the accumulation of dry matter, and increased the economic and biological yield, by 12.98 and 6.51%, respectively. The soluble sugar and vitamin C content in loose-curd cauliflower heads, subjected to T1 treatment, increased by 18.46 and 8.12%, respectively, and the nitrate content decreased by 25.57%. Moreover, the T1, T2, and T3 treatments significantly increased the levels of macro-, meso-, and microelements. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to determine the volatile substances in loose-curd cauliflower heads from the 2020 harvesting period. Detected compounds included 17 aldehydes, 15 ketones, 10 alcohols, 15 esters, 29 hydrocarbons, 12 nitrogen-containing compounds, and 17 other substances. T1, T2, and T3 treatments increased the volatile substance content, whereas T1 treatment increased the quantity of volatile substances. In summary, dual mulching with straw and plastic film could promote dry matter accumulation, significantly increase the yield and quality, and effectively improve the flavor of loose-curd cauliflower. This mulching technique can be applied to open field vegetable and corn production areas, providing technical and theoretical support for the realization of high-yield, high-quality production models and a new straw recycling method.
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Affiliation(s)
- Yandong Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jinwu Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Li Jin
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Shouhui Wei
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Shuya Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Ning Jin
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Junwen Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jianming Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Zhi Feng
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Guobin Zhang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jian Lyu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
- Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou, China
| | - Jihua Yu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
- Gansu Provincial Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou, China
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17
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Impact of an Agriphotovoltaic System on Metabolites and the Sensorial Quality of Cabbage (Brassica oleracea var. capitata) and Its High-Temperature-Extracted Juice. Foods 2022; 11:foods11040498. [PMID: 35205974 PMCID: PMC8870755 DOI: 10.3390/foods11040498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/03/2022] [Accepted: 02/07/2022] [Indexed: 02/04/2023] Open
Abstract
To date, the impacts of agriphotovoltaic (APV) condition on the production yield of crop have been studied; however, the effect of APV production on the sensorial quality and consumer acceptability of the produce remains unexplored. Therefore, to address this knowledge gap, we cultivated “Winter Storm” cabbage under solar panels (20.16 kW) and in open field in 2020. The weight and diameter reduction rate of fresh cabbage grown under APV condition compared to open-field conditions were 9.7% and 1.2%, respectively. The levels of glucosinolates and their hydrolysis products were not significantly different in the fresh cabbage between the two conditions. The amount of volatile organic compounds, which may affect the perception of smell, were significantly higher in the cabbage juice prepared from the ones grown in open-field conditions than in the juice prepared from cabbages grown under APV conditions (n = 3, p < 0.01). However, untrained subjects could not distinguish the difference in the quality of the 2 sets of cabbage juices in the triangle test (n = 70, p = 0.724). Regardless of the distinguishing features of color, aroma, and taste, the subjects did not have any preference between the two different cabbage juices.
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18
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The relation between phytochemical composition and sensory traits of selected Brassica vegetables. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113028] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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19
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Chae SH, Lee ON, Park HY, Ku KM. Seasonal Effects of Glucosinolate and Sugar Content Determine the Pungency of Small-Type (Altari) Radishes ( Raphanus sativus L.). PLANTS (BASEL, SWITZERLAND) 2022; 11:312. [PMID: 35161293 PMCID: PMC8839410 DOI: 10.3390/plants11030312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/15/2022] [Accepted: 01/21/2022] [Indexed: 06/14/2023]
Abstract
Kimchi made from small-type (Altari) radishes grown in late spring is more pungent than that made from autumn-grown Altari radishes, which poses a major challenge in the kimchi industry. The mechanism through which the pungency of Altari radish changes seasonally has not been intensively investigated. In this study, three small-type radish cultivars with different pungency levels were cultivated in spring and autumn to identify the factors affecting the seasonal-dependent pungency of small-type radishes. The contents of pungency-related metabolite glucoraphasatin and other polar metabolites were analyzed. Although a previous study reported that the glucoraphasatin concentration affects the pungency of radish, in the current study, the concentration of neither glucoraphasatin nor its hydrolysis product (raphasatin) could fully explain the change in the pungency associated with radish cultivars grown in the two seasons. The change in the pungency of radish by season may be explained by the ratio of raphasatin content to total sweetness of sugars. In addition, the polar metabolites that differ with season were analyzed to identify seasonal biomarkers and understand the seasonal changed physio-biochemistry.
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Affiliation(s)
- Seung-Hun Chae
- BK21 Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Korea;
- Department of Horticulture, Chonnam National University, Gwangju 61186, Korea
| | - O New Lee
- Department of Bioindustry and Bioresource Engineering, Sejong University, Seoul 05006, Korea;
| | - Han Yong Park
- Department of Bioindustry and Bioresource Engineering, Sejong University, Seoul 05006, Korea;
| | - Kang-Mo Ku
- BK21 Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Korea;
- Department of Horticulture, Chonnam National University, Gwangju 61186, Korea
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20
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Metabolomics profiling of human exhaled breath condensate by SPME/GC × GC-ToFMS: Exploratory study on the use of face masks at the level of lipid peroxidation volatile markers. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106830] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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21
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Marcinkowska M, Frank S, Steinhaus M, Jeleń HH. Key Odorants of Raw and Cooked Green Kohlrabi ( Brassica oleracea var. gongylodes L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12270-12277. [PMID: 34609877 DOI: 10.1021/acs.jafc.1c04339] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Volatile compounds of raw and cooked green kohlrabi were investigated using a sensomics approach. A total of 55 odor-active compounds were detected and identified in raw and cooked green kohlrabi using GC-O. Twenty-eight odor-active compounds with high flavor dilution (FD) factors ranging from 64 to 1024 were quantitated, and odor activity values (OAVs) were determined. Eight compounds showed high OAVs in raw and cooked kohlrabi: five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)), two lipid oxidation products (1-octen-3-one and trans-4,5-epoxy-(2E)-dec-2-enal), and 2-isopropyl-3-methoxypyrazine. Among these, the sulfur compounds contributed most to the overall smell of the raw and cooked vegetables. The quantitation analysis indicates that the eight odorants are the backbone compounds for raw and cooked kohlrabi. The OAVs for the backbone compounds and also for minor odorants are clearly higher in raw kohlrabi than in the cooked one. Differences can be explained by the influence of the cooking process.
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Affiliation(s)
- Monika Marcinkowska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Stephanie Frank
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Henryk H Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
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22
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Wu X, Chen F, Zhao X, Pang C, Shi R, Liu C, Sun C, Zhang W, Wang X, Zhang J. QTL Mapping and GWAS Reveal the Genetic Mechanism Controlling Soluble Solids Content in Brassica napus Shoots. Foods 2021; 10:foods10102400. [PMID: 34681449 PMCID: PMC8535538 DOI: 10.3390/foods10102400] [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: 09/02/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 11/18/2022] Open
Abstract
Oilseed-vegetable-dual-purpose (OVDP) rapeseed can effectively alleviate the land contradiction between crops and it supplements vegetable supplies in winter or spring. The soluble solids content (SSC) is an important index that is used to evaluate the quality and sugar content of fruits and vegetables. However, the genetic architecture underlying the SSC in Brassica napus shoots is still unclear. Here, quantitative trait loci (QTLs) for the SSC in B. napus shoots were investigated by performing linkage mapping using a recombinant inbred line population containing 189 lines. A germplasm set comprising 302 accessions was also used to conduct a genome-wide association study (GWAS). The QTL mapping revealed six QTLs located on chromosomes A01, A04, A08, and A09 in two experiments. Among them, two major QTLs, qSSC/21GY.A04-1 and qSSC/21NJ.A08-1, accounted for 12.92% and 10.18% of the phenotypic variance, respectively. In addition, eight single-nucleotide polymorphisms with phenotypic variances between 5.62% and 10.18% were identified by the GWAS method. However, no locus was simultaneously identified by QTL mapping and GWAS. We identified AH174 (7.55 °Brix and 7.9 °Brix), L166 (8.9 °Brix and 8.38 °Brix), and L380 (8.9 °Brix and 7.74 °Brix) accessions can be used as superior parents. These results provide valuable information that increases our understanding of the genetic control of SSC and will facilitate the breeding of high-SSC B. napus shoots.
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Affiliation(s)
- Xu Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (X.W.); (C.L.)
- Key Laboratory of Cotton and Rapeseed, Ministry of Agriculture and Rural Afairs, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (F.C.); (X.Z.); (C.P.); (R.S.); (C.S.); (W.Z.)
| | - Feng Chen
- Key Laboratory of Cotton and Rapeseed, Ministry of Agriculture and Rural Afairs, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (F.C.); (X.Z.); (C.P.); (R.S.); (C.S.); (W.Z.)
| | - Xiaozhen Zhao
- Key Laboratory of Cotton and Rapeseed, Ministry of Agriculture and Rural Afairs, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (F.C.); (X.Z.); (C.P.); (R.S.); (C.S.); (W.Z.)
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Chengke Pang
- Key Laboratory of Cotton and Rapeseed, Ministry of Agriculture and Rural Afairs, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (F.C.); (X.Z.); (C.P.); (R.S.); (C.S.); (W.Z.)
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Rui Shi
- Key Laboratory of Cotton and Rapeseed, Ministry of Agriculture and Rural Afairs, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (F.C.); (X.Z.); (C.P.); (R.S.); (C.S.); (W.Z.)
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
| | - Changle Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (X.W.); (C.L.)
- Key Laboratory of Cotton and Rapeseed, Ministry of Agriculture and Rural Afairs, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (F.C.); (X.Z.); (C.P.); (R.S.); (C.S.); (W.Z.)
| | - Chengming Sun
- Key Laboratory of Cotton and Rapeseed, Ministry of Agriculture and Rural Afairs, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (F.C.); (X.Z.); (C.P.); (R.S.); (C.S.); (W.Z.)
| | - Wei Zhang
- Key Laboratory of Cotton and Rapeseed, Ministry of Agriculture and Rural Afairs, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (F.C.); (X.Z.); (C.P.); (R.S.); (C.S.); (W.Z.)
| | - Xiaodong Wang
- Key Laboratory of Cotton and Rapeseed, Ministry of Agriculture and Rural Afairs, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (F.C.); (X.Z.); (C.P.); (R.S.); (C.S.); (W.Z.)
- Correspondence: (X.W.); (J.Z.)
| | - Jiefu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (X.W.); (C.L.)
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (X.W.); (J.Z.)
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23
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The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea. Food Sci Biotechnol 2021; 30:1205-1211. [PMID: 34603820 DOI: 10.1007/s10068-021-00962-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/19/2021] [Accepted: 07/27/2021] [Indexed: 10/20/2022] Open
Abstract
This study was to understand characteristic aroma properties of kale tea made by roasting kale leaves by profiling its aroma composition and screening its aroma-active compounds. Secondary metabolites of glucosinolates such as ally isothiocyanate, 3-butenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, and 5-methylthiazole were the primary aroma compounds of raw kale but were less abundant in kale tea. Dimethyl trisulfide, cyclohex-2-en-1-ol, benzeneacetaldehyde, and 4-vinylguaiacol were quantitatively major aroma compounds in kale tea. Pyrazines, aldehydes, sulfides, and 4-vinylguaiacol were newly produced only in kale tea. In particular, 2-ethyl-6-methylpyrazine exhibiting the highest flavor dilution factor was the most potent aroma-active compound of kale tea, followed by methional, 2-ethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, two unknown compounds, dimethyl disulfide, furfural, benzaldehyde, and dimethyl trisulfide. These compounds contributed to roasted, sulfur-like/pungent, and sweet aroma characteristics, which were main aroma properties of kale tea. In addition, (E)-hex-2-enal and (Z)-hex-3-en-1-ol contributed to the green and grassy aromas of kale tea.
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24
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Kitainda V, Jez JM. Structural Studies of Aliphatic Glucosinolate Chain-Elongation Enzymes. Antioxidants (Basel) 2021; 10:antiox10091500. [PMID: 34573132 PMCID: PMC8468904 DOI: 10.3390/antiox10091500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/14/2021] [Accepted: 09/16/2021] [Indexed: 11/25/2022] Open
Abstract
Plants evolved specialized metabolic pathways through gene duplication and functional divergence of enzymes involved in primary metabolism. The results of this process are varied pathways that produce an array of natural products useful to both plants and humans. In plants, glucosinolates are a diverse class of natural products. Glucosinolate function stems from their hydrolysis products, which are responsible for the strong flavors of Brassicales plants, such as mustard, and serve as plant defense molecules by repelling insects, fighting fungal infections, and discouraging herbivory. Additionally, certain hydrolysis products such as isothiocyanates can potentially serve as cancer prevention agents in humans. The breadth of glucosinolate function is a result of its great structural diversity, which comes from the use of aliphatic, aromatic and indole amino acids as precursors and elongation of some side chains by up to nine carbons, which, after the formation of the core glucosinolate structure, can undergo further chemical modifications. Aliphatic methionine-derived glucosinolates are the most abundant form of these compounds. Although both elongation and chemical modification of amino acid side chains are important for aliphatic glucosinolate diversity, its elongation process has not been well described at the molecular level. Here, we summarize new insights on the iterative chain-elongation enzymes methylthioalkylmalate synthase (MAMS) and isopropylmalate dehydrogenase (IPMDH).
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25
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Oliveira-Alves SC, Andrade F, Prazeres I, Silva AB, Capelo J, Duarte B, Caçador I, Coelho J, Serra AT, Bronze MR. Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods. Antioxidants (Basel) 2021; 10:1312. [PMID: 34439560 PMCID: PMC8389250 DOI: 10.3390/antiox10081312] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/12/2021] [Accepted: 08/13/2021] [Indexed: 12/19/2022] Open
Abstract
Salicornia ramosissima J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life and applicability in several food matrices requires the use of drying processes, which may have an impact on its nutritional and functional value. The objective of this study was to evaluate the effect of oven and freeze-drying processes on the nutritional composition, volatile profile, phytochemical content, and bioactivity of S. ramosissima using several analytical tools (LC-DAD-ESI-MS/MS and SPME-GC-MS) and bioactivity assays (ORAC, HOSC, and ACE inhibition and antiproliferative effect on HT29 cells). Overall, results show that the drying process changes the chemical composition of the plant. When compared to freeze-drying, the oven-drying process had a lower impact on the nutritional composition but the phytochemical content and antioxidant capacity were significantly reduced. Despite this, oven-dried and freeze-dried samples demonstrated similar antiproliferative (17.56 mg/mL and 17.24 mg/mL, respectively) and antihypertensive (24.56 mg/mL and 18.96 mg/mL, respectively) activities. The volatile composition was also affected when comparing fresh and dried plants and between both drying processes: while for the freeze-dried sample, terpenes corresponded to 57% of the total peak area, a decrease to 17% was observed for the oven-dried sample. The oven-dried S. ramosissima was selected to formulate a ketchup and the product formulated with 2.2% (w/w) of the oven-dried plant showed a good consumer acceptance score. These findings support the use of dried S. ramosissima as a promising functional ingredient that can eventually replace the use of salt.
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Affiliation(s)
- Sheila C. Oliveira-Alves
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
| | - Fábio Andrade
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
| | - Inês Prazeres
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
| | - Andreia B. Silva
- DCFM, Departamento de Ciências Farmacêuticas e do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Av. das Forças Armadas, 1649-003 Lisboa, Portugal;
- iMed ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - Jorge Capelo
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Av. da República, 2780-505 Oeiras, Portugal;
| | - Bernardo Duarte
- MARE, Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (B.D.); (I.C.)
- Departamento de Biologia Vegetal, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 749-016 Lisboa, Portugal
| | - Isabel Caçador
- MARE, Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (B.D.); (I.C.)
- Departamento de Biologia Vegetal, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 749-016 Lisboa, Portugal
| | - Júlio Coelho
- Horta da Ria Lda., Rua de São Rui, 3830-362 Gafanha Nazaré, Portugal;
| | - Ana Teresa Serra
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
| | - Maria R. Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; (S.C.O.-A.); (F.A.); (I.P.); (A.T.S.)
- iMed ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
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Wieczorek MN, Majcher MA, Jeleń HH. Identification of aroma compounds in raw and cooked broccoli. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3669] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Martyna N. Wieczorek
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
| | - Małgorzata A. Majcher
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
| | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
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Zeng W, Tao H, Li Y, Wang J, Xia C, Li S, Wang M, Wang Q, Miao H. The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products. Food Chem 2021; 359:129824. [PMID: 33965761 DOI: 10.1016/j.foodchem.2021.129824] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/17/2021] [Accepted: 04/11/2021] [Indexed: 11/30/2022]
Abstract
Metabolic profiling of glucosinolates and their breakdown products in sprouts of 22 Chinese kale (Brassica oleracea var. alboglabra, BOA) varieties were investigated by using high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). Relationships between glucosinolate metabolites and flavor of Chinese kale sprouts were also analyzed. Results showed that compositions and contents of both glucosinolates and their breakdown products varied greatly among different varieties of Chinese kale sprouts. Gluconapin and 4,5-Epithio-pentanenitrile were the dominant glucosinolate and glucosinolate breakdown product in Chinese kale sprouts, respectively. Gluconapin and glucobrassicin were significantly related to bitterness (r = 0.577, 0.648, respectively; p < 0.05). BOA 1 and BOA 13, BOA 3 and BOA 10 are good candidates for future breeding programs since the former two varieties have light bitterness and pungency, and the latter two varieties contain high levels of glucosinolate breakdown products such as isothiocyanates and epithionitriles in sprouts.
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Affiliation(s)
- Wei Zeng
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Han Tao
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Yubo Li
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Jiansheng Wang
- Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Chuchu Xia
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Songwen Li
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Mengyu Wang
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Qiaomei Wang
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
| | - Huiying Miao
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
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Tran HTT, Stetter R, Herz C, Spöttel J, Krell M, Hanschen FS, Schreiner M, Rohn S, Behrens M, Lamy E. Allyl Isothiocyanate: A TAS2R38 Receptor-Dependent Immune Modulator at the Interface Between Personalized Medicine and Nutrition. Front Immunol 2021; 12:669005. [PMID: 33968075 PMCID: PMC8103899 DOI: 10.3389/fimmu.2021.669005] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 03/29/2021] [Indexed: 11/13/2022] Open
Abstract
Understanding individual responses to nutrition and medicine is of growing interest and importance. There is evidence that differences in bitter taste receptor (TAS2R) genes which give rise to two frequent haplotypes, TAS2R38-PAV (functional) and TAS2R38-AVI (non-functional), may impact inter-individual differences in health status. We here analyzed the relevance of the TAS2R38 receptor in the regulation of the human immune response using the TAS2R38 agonist allyl isothiocyanate (AITC) from Brassica plants. A differential response in calcium mobilization upon AITC treatment in leucocytes from healthy humans confirmed a relevance of TAS2R38 functionality, independent from cation channel TRPV1 or TRPA1 activation. We further identified a TAS2R38-dependence of MAPK and AKT signaling activity, bactericidal (toxicity against E. coli) and anti-inflammatory activity (TNF-alpha inhibition upon cell stimulation). These in vitro results were derived at relevant human plasma levels in the low micro molar range as shown here in a human intervention trial with AITC-containing food.
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Affiliation(s)
- Hoai T T Tran
- Molecular Preventive Medicine, University Medical Center and Faculty of Medicine-University of Freiburg, Freiburg, Germany
| | - Rebecca Stetter
- Molecular Preventive Medicine, University Medical Center and Faculty of Medicine-University of Freiburg, Freiburg, Germany
| | - Corinna Herz
- Molecular Preventive Medicine, University Medical Center and Faculty of Medicine-University of Freiburg, Freiburg, Germany
| | - Jenny Spöttel
- Institute of Food Technology and Food Chemistry, Technical University of Berlin, Berlin, Germany
| | - Mareike Krell
- Institute of Food Technology and Food Chemistry, Technical University of Berlin, Berlin, Germany
| | - Franziska S Hanschen
- Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops, Großbeeren, Germany
| | - Monika Schreiner
- Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops, Großbeeren, Germany
| | - Sascha Rohn
- Institute of Food Technology and Food Chemistry, Technical University of Berlin, Berlin, Germany
| | - Maik Behrens
- Section II: Metabolic Function, Chemoreception & Biosignals, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Evelyn Lamy
- Molecular Preventive Medicine, University Medical Center and Faculty of Medicine-University of Freiburg, Freiburg, Germany
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29
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Pinto T, Aires A, Cosme F, Bacelar E, Morais MC, Oliveira I, Ferreira-Cardoso J, Anjos R, Vilela A, Gonçalves B. Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants. Foods 2021; 10:foods10010106. [PMID: 33419090 PMCID: PMC7825428 DOI: 10.3390/foods10010106] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/29/2020] [Accepted: 01/01/2021] [Indexed: 02/06/2023] Open
Abstract
Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer's choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported.
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Affiliation(s)
- Teresa Pinto
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
- Correspondence: ; Tel.: +351-259-350-345
| | - Alfredo Aires
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (A.A.); (M.C.M.)
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Eunice Bacelar
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Maria Cristina Morais
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (A.A.); (M.C.M.)
| | - Ivo Oliveira
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Jorge Ferreira-Cardoso
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Rosário Anjos
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Alice Vilela
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Berta Gonçalves
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
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Nor NDM, Lignou S, Bell L, Houston-Price C, Harvey K, Methven L. The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip ( Brassica Rapa subsp. Rapa L.). Foods 2020; 9:foods9111719. [PMID: 33238411 PMCID: PMC7700530 DOI: 10.3390/foods9111719] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/12/2020] [Accepted: 11/19/2020] [Indexed: 01/16/2023] Open
Abstract
Glucosinolates (GSLs) are phytochemical compounds that can be found in Brassica vegetables. Seven separate batches of steamed-pureed turnip were assessed for GSL content using liquid chromatography mass spectrometry (LC-MS) and for sensory attributes by sensory profiling (carried out by a trained sensory panel). Twelve individual GSLs, which included 7 aliphatic, 4 indole and 1 arylaliphatic GSL, were identified across all batches. There were significant differences in individual GSL content between batches, with gluconasturtiin as the most abundant GSL. The total GSL content ranged from 16.07 to 44.74 μmol g-1 dry weight (DW). Sensory profiling concluded there were positive correlations between GSLs and bitter taste and negative correlations between GSLs (except glucobrassicanapin) and sweet taste. The batches, which had been purchased across different seasons, all led to cooked turnip that contained substantial levels of GSLs which were subsequently all rated as bitter.
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Affiliation(s)
- Nurfarhana Diana Mohd Nor
- Department of Early Childhood Education, Faculty of Human Development, Sultan Idris Education University, Tanjong Malim 35900, Perak, Malaysia;
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
| | - Stella Lignou
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
| | - Luke Bell
- School of Agriculture, Policy & Development, University of Reading, Whiteknights, Reading RG6 6EU, UK;
| | - Carmel Houston-Price
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Kate Harvey
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Lisa Methven
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
- Correspondence: ; Tel.: +44-0118-378-8714
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31
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Kim SY, Seo HY, Ha JH. A colorimetric sensor array for the discrimination of glucosinolates. Food Chem 2020; 328:127149. [PMID: 32480264 DOI: 10.1016/j.foodchem.2020.127149] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 05/11/2020] [Accepted: 05/24/2020] [Indexed: 11/17/2022]
Abstract
A novel approach for the discrimination of different glucosinolates (sinigrin, progoitrin, gluconapin, 4-methoxyglucobrassicin, glucoraphanin, glucobrassicin, glucoiberin, glucobrassicanapin, glucoraphenin, and glucoerucin) using a colorimetric sensor array (CSA) is reported herein. The developed CSA technique exhibited an acceptable linearity (r2 ≥ 0.97) over a concentration range of 0-150 μM for the 10 glucosinolates. The CSA coupled with principal component analysis and hierarchical cluster analysis correctly distinguished the majority of glucosinolate samples according to their type. In addition, the CSA coupled with linear discriminant analysis correctly classified the majority of 8 kinds of cruciferous vegetable samples with an overall accuracy of 94%. Furthermore, the partial least squares regression results showed that the CSA responses were correlated with the concentration in a correlation coefficient (Rp) range of 0.813-0.964. These results demonstrate that the described procedure based on the CSA technique could be useful for the rapid discrimination of different glucosinolates.
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Affiliation(s)
- Su-Yeon Kim
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Hye-Young Seo
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
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Sanchez-Cruz A, Robledo N, Rosete-Enríquez M, Romero-López AA. Attraction of Adults of Cyclocephala lunulata and Cyclocephala barrerai (Coleoptera: Scarabaeoidea: Melolonthidae) towards Bacteria Volatiles Isolated from Their Genital Chambers. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25194430. [PMID: 32992458 PMCID: PMC7582287 DOI: 10.3390/molecules25194430] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/21/2020] [Accepted: 09/24/2020] [Indexed: 02/01/2023]
Abstract
In the study of the chemical communication of adults of the Melolonthidae family, bacteria have been observed in the epithelium of the genital chamber; possibly, bacteria are involved in the production of sex attractants in their hosts. Therefore, it is important to identify the volatile organic compounds from bacteria (VOCsB) released by these microorganisms and study the biological activity stimulated by VOBCs in adults of Melolonthidae. In this study, bacteria were isolated from the genital chamber of Cyclocephala lunulata and Cyclocephala barrerai, from which VOCsB were extracted using static headspace solid-phase microextraction (SHS-SPME) and dynamic headspace Super Q solid-phase extraction (DHS-SPE) and analyzed using gas chromatography-mass spectrometry. The effect of VOCsB on the hosts and conspecifics was evaluated utilizing an olfactometer and electroantennography (EAG). Two species of Enterobacteria were isolated from the genital chamber of each female species, and VOCsB derived from sulfur-containing compounds, alcohols, esters, and fatty acids were identified. An attraction response was observed in olfactometry studies, and antennal responses to VOCsB were confirmed in EAG bioassays. With these results, new perspectives on the relationship between these beetles and their bacteria emerge, in addition to establishing a basis for management programs in the future.
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Affiliation(s)
- Abraham Sanchez-Cruz
- Laboratorio de Ecología Química de Insectos, Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional. Carretera Yautepec-Jojutla, Km. 6, calle CEPROBI No. 8, Col. San Isidro, Yautepec, Morelos C.P. 62731, Mexico;
| | - Norma Robledo
- Laboratorio de Ecología Química de Insectos, Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional. Carretera Yautepec-Jojutla, Km. 6, calle CEPROBI No. 8, Col. San Isidro, Yautepec, Morelos C.P. 62731, Mexico;
- Correspondence: (N.R.); (A.A.R.-L.); Tel.: +52-(735)-3942020 (N.R.); +52-(735)-3941896 (N.R.); +52-(222)-2295500 (A.A.R.-L.)
| | - María Rosete-Enríquez
- Laboratorio de Macromoléculas, Facultad de Ciencias Biológicas, Benemérita Universidad Autónoma de Puebla, Boulevard Capitán Carlos Camacho Espíritu, Edificio 112-A, Ciudad Universitaria, Col. Jardines de San Manuel, Puebla C. P. 72570, Mexico;
| | - Angel A. Romero-López
- Laboratorio de Infoquímicos y Otros compuestos Bióticos, Facultad de Ciencias Biológicas, Benemérita Universidad Autónoma de Puebla, Boulevard Capitán Carlos Camacho Espíritu, Edificio 112-A, Ciudad Universitaria, Col. Jardines de San Manuel, Puebla C. P. 72570, Mexico
- Correspondence: (N.R.); (A.A.R.-L.); Tel.: +52-(735)-3942020 (N.R.); +52-(735)-3941896 (N.R.); +52-(222)-2295500 (A.A.R.-L.)
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Harun S, Abdullah-Zawawi MR, Goh HH, Mohamed-Hussein ZA. A Comprehensive Gene Inventory for Glucosinolate Biosynthetic Pathway in Arabidopsis thaliana. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7281-7297. [PMID: 32551569 DOI: 10.1021/acs.jafc.0c01916] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Glucosinolates (GSLs) are plant secondary metabolites comprising sulfur and nitrogen mainly found in plants from the order of Brassicales, such as broccoli, cabbage, and Arabidopsis thaliana. The activated forms of GSL play important roles in fighting against pathogens and have health benefits to humans. The increasing amount of data on A. thaliana generated from various omics technologies can be investigated more deeply in search of new genes or compounds involved in GSL biosynthesis and metabolism. This review describes a comprehensive inventory of A. thaliana GSLs identified from published literature and databases such as KNApSAcK, KEGG, and AraCyc. A total of 113 GSL genes encoding for 23 transcription components, 85 enzymes, and five protein transporters were experimentally characterized in the past two decades. Continuous efforts are still on going to identify all molecules related to the production of GSLs. A manually curated database known as SuCCombase (http://plant-scc.org) was developed to serve as a comprehensive GSL inventory. Realizing lack of information on the regulation of GSL biosynthesis and degradation mechanisms, this review also includes relevant information and their connections with crosstalk among various factors, such as light, sulfur metabolism, and nitrogen metabolism, not only in A. thaliana but also in other crucifers.
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Affiliation(s)
- Sarahani Harun
- Centre for Bioinformatics Research, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Muhammad-Redha Abdullah-Zawawi
- Centre for Bioinformatics Research, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Hoe-Han Goh
- Centre for Plant Biotechnology, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
| | - Zeti-Azura Mohamed-Hussein
- Centre for Bioinformatics Research, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
- Department of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
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Comparative Analysis of the Nutritional Components and Antioxidant Activities of Different Brassica juncea Cultivars. Foods 2020; 9:foods9060840. [PMID: 32604920 PMCID: PMC7353471 DOI: 10.3390/foods9060840] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 06/16/2020] [Accepted: 06/24/2020] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to compare the nutritional components and antioxidant activities of two different cultivars of Brassica juncea (Dolsan, Yeosu, Korea (BJD) and (Jeongseon, Gangwon, Korea (BJJ)). We investigated the proximate composition (moisture, crude ash, crude protein and crude lipid), antioxidant activities (2,2-Diphenyl-2-picrylhydrazil (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP)), total phenol content, total flavonoid content and sinigrin content by high-performance liquid chromatography analysis. Our results show that the proximate compositions of BJD and BJJ were not significantly different. However, both the DPPH radical scavenging and FRAP activities of the BJJ extracts were higher than those of the BJD extracts. The total phenol contents of the BJD and BJJ extracts were 6.56 and 9.80 mg gallic acid equivalent/g, respectively. The total flavonoids content of the BJD and BJJ extracts were 20.92 and 34.81 mg rutin equivalent/g, respectively, whereas the sinigrin contents, one of the major compounds in BJD and BJJ extracts, were 16.16 mg/g and 11.73 mg/g, respectively. In this study, we confirmed that, by comparing BJJ and BJD, the sinigrin content of BJD was higher than that of BJJ, but the antioxidant activity and phenol content of BJD were superior to that of BJJ.
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35
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Sharma C, Chambers E, Jayanty SS, Sathuvalli Rajakalyan V, Holm DG, Talavera M. Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars. J SENS STUD 2020. [DOI: 10.1111/joss.12577] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Chetan Sharma
- Center for Sensory Analysis and Consumer BehaviorKansas State University Olathe Kansas USA
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
| | - Sastry S. Jayanty
- San Luis Valley Research Center, Department of Horticulture and Landscape ArchitectureColorado State University Fort Collins Colorado USA
| | | | - David G. Holm
- San Luis Valley Research Center, Department of Horticulture and Landscape ArchitectureColorado State University Fort Collins Colorado USA
| | - Martin Talavera
- Center for Sensory Analysis and Consumer BehaviorKansas State University Olathe Kansas USA
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36
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Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli. Foods 2020; 9:foods9040398. [PMID: 32244395 PMCID: PMC7230502 DOI: 10.3390/foods9040398] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/26/2020] [Accepted: 03/27/2020] [Indexed: 01/02/2023] Open
Abstract
To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for aroma creation, without the formation of any artifacts during the procedure. Preferably, the extraction method should yield analyzed compounds in detectable levels. The presented study aimed to compare three popular extraction techniques used in flavor studies: solid-phase microextraction (SPME), solvent-assisted flavor evaporation (SAFE), and simultaneous distillation extraction (SDE) in order to isolate aroma components from broccoli (Brassica oleracea L. var. italica). Obtained extracts were analyzed by gas chromatography-olfactmetry (GC-O) to determine compounds with aroma activity as well as gas chromatography-mass spectrometry (GC-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-ToFMS) to identify them. Thirty-four aroma active compounds were detected in broccoli by the applied techniques. SPME and SAFE together gave the full profile of aroma active components on chromatograms from GC-O, without artifacts that occurred in the SDE extract. SPME was particularly useful in the identification of early eluting compounds, while SAFE enabled isolating compounds with relatively low partition coefficients. Despite all the disadvantages of the SDE method, it leads to the identification of pyrazines, which were important contributors to the overall aroma.
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Reyes-Prado H, Jiménez-Pérez A, Arzuffi R, Robledo N. Copitarsia decolora Guenée (Lepidoptera: Noctuidae) females avoid larvae competition by detecting larvae damaged plants. Sci Rep 2020; 10:5633. [PMID: 32221322 PMCID: PMC7101309 DOI: 10.1038/s41598-020-62365-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Accepted: 03/10/2020] [Indexed: 11/09/2022] Open
Abstract
Herbivory insects can discriminate the quality of a host plant for food or oviposition, by detecting the volatile organic compounds (VOC's) released by the plant, however, damaged plants may release a different VOC's profile modifying the insects' response. We tested if the VOC's profile from damaged plants affected the response of Copitarsia decolora as these moths oviposit preferably around undamaged host plants. We assessed the response in wind tunnel conditions of C. decolora mated females to volatiles collected by dynamic headspace from 30-40 d old cabbage undamaged plants and mechanical and larval damaged plants. Headspace volatile compounds from undamaged cabbage plants were more attractive to mated females than those from larval and mechanical damaged cabbage plants. Moths stimulated with headspace volatiles from undamaged plants performed more complete flight and ovipositor displays than those moths stimulated with headspace volatiles from damaged cabbage plants. A mixture of synthetic compounds identified from undamaged cabbages elicited similar antennal and wind tunnel responses in mated females as headspace volatiles from undamaged cabbage plants. C. decolora females may discriminate between damaged and undamaged host plants by detecting their VOC's profiles as a strategy to avoid unsuitable plants for their offspring increasing their fitness.
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Affiliation(s)
- Humberto Reyes-Prado
- Laboratorio de Ecología Química, EES Jicarero, Universidad Autónoma del Estado de Morelos, El Jicarero, Jojutla de Juárez, C.P, 62909, Morelos, México
| | - Alfredo Jiménez-Pérez
- Laboratorio de Ecología Química de Insectos, Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional, Km. 8.5 Carretera Yautepec-Jojutla de Juárez, Yautepec, Morelos C.P, 62731, México
| | - René Arzuffi
- Laboratorio de Ecología Química de Insectos, Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional, Km. 8.5 Carretera Yautepec-Jojutla de Juárez, Yautepec, Morelos C.P, 62731, México
| | - Norma Robledo
- Laboratorio de Ecología Química de Insectos, Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional, Km. 8.5 Carretera Yautepec-Jojutla de Juárez, Yautepec, Morelos C.P, 62731, México.
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Yang Y, Hu Y, Yue Y, Pu Y, Yin X, Duan Y, Huang A, Yang Y, Yang Y. Expression profiles of glucosinolate biosynthetic genes in turnip (Brassica rapa var. rapa) at different developmental stages and effect of transformed flavin-containing monooxygenase genes on hairy root glucosinolate content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1064-1071. [PMID: 31713870 DOI: 10.1002/jsfa.10111] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 10/13/2019] [Accepted: 10/17/2019] [Indexed: 05/20/2023]
Abstract
BACKGROUND Glucosinolates (GSLs) are secondary metabolites, mainly existing in Brassica vegetables. Their breakdown products have health benefits and contribute to the distinctive taste of these vegetables. Because of their high value, there is a lot of interest in developing breeding strategies to increase the content of beneficial GSLs in Brassica species. GSLs are synthesized from certain amino acids and their biological roles depend largely on the structure of their side chains. Flavin-containing monooxygenase (FMOGS-OX ) genes are involved in the synthesis of these side chains. To better understand GSL biosynthesis, we sequenced the transcriptomes of turnip (Brassica rapa var. rapa) tubers at four developmental stages (S1-S4) and determined their GSL content. RESULTS The total GSL content was high at the early stage (S1) of tuber development and increased up to S3, then decreased at S4. We detected 61 differentially expressed genes, including five FMOGS-OX genes, that were related for GSL biosynthesis among the four developmental stages. Most of these genes were highly expressed at stages S1 to S3, but their expression was much lower at S4. We estimated the effect of the five FMOGS-OX genes on GSL content by overexpressing them in turnip hairy roots and found that the amount of aliphatic GSLs increased significantly in the transgenic plants. CONCLUSION The transcriptome data and characterization of genes involved in GSL biosynthesis, particularly the FMOGS-OX genes, will be valuable for improving the yield of beneficial GSLs in turnip and other Brassica crops. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ya Yang
- Germplasm Bank of Wild Species, Plant Germplasm & Genom Ctr, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Yue Hu
- Germplasm Bank of Wild Species, Plant Germplasm & Genom Ctr, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- University of Chinese Academy of Sciences, Beijing, China
- College of Life Sciences, Shaanxi Normal University, Shaanxi, China
| | - Yanling Yue
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, China
| | - Yanan Pu
- Germplasm Bank of Wild Species, Plant Germplasm & Genom Ctr, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
| | - Xin Yin
- Germplasm Bank of Wild Species, Plant Germplasm & Genom Ctr, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Yuanwen Duan
- Germplasm Bank of Wild Species, Plant Germplasm & Genom Ctr, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Aixia Huang
- College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, China
| | - Yunqiang Yang
- Germplasm Bank of Wild Species, Plant Germplasm & Genom Ctr, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
| | - Yongping Yang
- Germplasm Bank of Wild Species, Plant Germplasm & Genom Ctr, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
- Institute of Tibetan Plateau Research at Kunming, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
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Wibowo S, Afuape AL, De Man S, Bernaert N, Van Droogenbroeck B, Grauwet T, Van Loey A, Hendrickx M. Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102213] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Chiu YC, Matak K, Ku KM. Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences. Food Chem 2019; 299:125099. [PMID: 31299513 DOI: 10.1016/j.foodchem.2019.125099] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 01/04/2023]
Abstract
Applying methyl jasmonate can mimic the defense response to insect damage in broccoli and enhances the production of glucosinolates, especially inducible indolyl GS-neoglucobrassicin. Previous studies have suggested that glucosinolates and their hydrolysis products are anti-carcinogenic. Therefore, MeJA treatment may increase the nutritional quality of broccoli. However, there are few reports on the sensory evaluation and consumer acceptance of MeJA-treated broccoli. In this study, an untrained consumer panel could not detect any taste differences between steamed MeJA-treated and untreated broccoli, even though the steamed MeJA-treated broccoli contained 50% more glucosinolates than untreated broccoli. The partial least square-regression model suggested that neoglucobrassicin-derived hydrolysis compounds were the major metabolites that determined overall preference for raw MeJA-treated broccoli potentially due to their potential negative sensory qualities. The results imply that MeJA treatment can increase the nutritional quality of broccoli without sacrificing taste in precooked meals or frozen vegetables.
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Affiliation(s)
- Yu-Chun Chiu
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26506, USA
| | - Kristen Matak
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA
| | - Kang-Mo Ku
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26506, USA; Department of Horticulture, College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61886, Republic of Korea.
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Groenbaek M, Kidmose U, Tybirk E, Kristensen HL. Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White- and Yellow-Flowering Cultivars with Repeated Harvesting in Two Seasons. J Food Sci 2019; 84:1888-1899. [PMID: 31237979 PMCID: PMC6773201 DOI: 10.1111/1750-3841.14680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/29/2019] [Accepted: 05/15/2019] [Indexed: 11/29/2022]
Abstract
The chemical and sensory quality of field-grown vegetables may be influenced by cultivar choice and agronomic factors but knowledge is lacking on the new rapeseed vegetables. White- and yellow-flowering rapeseed cultivars were tested in two seasonally different field studies in Denmark at three different growing stages by early sowing the first year and late sowing the second year. Content of glucosinolates (GLSs) was analyzed, and the sensory quality of baby leaf samples was evaluated. The GLS content differed among cultivars across years in all growing stages, with biennial cultivars having the highest GLS content. In the second year, a higher content of all identified GLSs was found at two growing stages except for neoglucobrassicin and gluconasturtiin, compared to the first year. On the contrary, higher contents of all identified GLSs were found at a third stage in the first year except for progoitrin and 4-methoxy glucobrassicin. Sensory evaluation of bitterness revealed differences among cultivars, higher intensities of bitterness in biennial cultivars, and a relationship between bitterness and content of bitter-tasting and total GLSs. The effect of repeated harvesting on GLS content differed between the years and no general pattern was seen, except that the composition of individual GLSs was comparable for the biennial cultivars. We conclude that growing season and life cycle had a stronger influence on GLS content than stage at harvest. The link between bitter-tasting GLSs and bitterness revealed that life cycle and seasonal effects affected the sensory profile of baby leaf rapeseed thereby making a healthier product due to high content of health-beneficial GLSs.
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Affiliation(s)
- Marie Groenbaek
- Dept. of Food Science, Faculty of Science and Technology, Aarhus Univ., Kirstinebjergvej 10, Aarslev, DK-5792, Denmark
| | - Ulla Kidmose
- Dept. of Food Science, Faculty of Science and Technology, Aarhus Univ., Kirstinebjergvej 10, Aarslev, DK-5792, Denmark
| | - Erik Tybirk
- Knold & Top ApS, Fyrrevaenget 1, Odder, DK-8300, Denmark
| | - Hanne Lakkenborg Kristensen
- Dept. of Food Science, Faculty of Science and Technology, Aarhus Univ., Kirstinebjergvej 10, Aarslev, DK-5792, Denmark
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Abstract
Although flavor is an essential element for consumer acceptance of food, breeding programs have focused primarily on yield, leading to significant declines in flavor for many vegetables. The deterioration of flavor quality has concerned breeders; however, the complexity of this trait has hindered efforts to improve or even maintain it. Recently, the integration of flavor-associated metabolic profiling with other omics methodologies derived from big data has become a prominent trend in this research field. Here, we provide an overview of known metabolites contributing to flavor in the major vegetables as well as genetic analyses of the relevant metabolic pathways based on different approaches, especially multi-omics. We present examples demonstrating how omics analyses can help us to understand the accomplishments of historical flavor breeding practices and implement further improvements. The integration of genetics, cultivation, and postharvest practices with genome-scale data analyses will create enormous potential for further flavor quality improvements.
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Affiliation(s)
- Guangtao Zhu
- The CAAS-YNNU Joint Academy of Potato Sciences, Yunnan Normal University, Kunming 650500, China
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
| | - Junbo Gou
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
| | - Harry Klee
- Horticultural Sciences Department, Plant Innovation Center, University of Florida, Gainesville, Florida 32611, USA
| | - Sanwen Huang
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture and Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
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Quiles JM, Nazareth TDM, Luz C, Luciano FB, Mañes J, Meca G. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins (Basel) 2019; 11:E137. [PMID: 30823642 PMCID: PMC6468390 DOI: 10.3390/toxins11030137] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 02/19/2019] [Accepted: 02/23/2019] [Indexed: 01/23/2023] Open
Abstract
The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) aflatoxins (AFs) producer and Penicillium verrucosum (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with P. verrucosum and corn with A. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 µL/L of AITC were added; the silo system was closed and incubated for 30 days at 21 °C. After that, simulated silos of 100 L capacity were used. Barley, wheat, and corn were contaminated under the same conditions as the previous trial and treated with disks with 5 mL of AITC, closed and incubated for 90 days at 21 °C. In both cases, the control test did not receive any antifungal treatment. The growth of the inoculated fungi and the reduction in the formation of AFs and OTA were determined. In the lab scale silo system, complete inhibition of fungal growth at 30 days has been observed. In corn, the reduction of aflatoxin B1 (AFB₁) was 98.5%. In the 100 L plastic drums, a significant reduction in the growth of A. flavus was observed, as well as the OTA formation in wheat (99.5%) and barley (92.0%).
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Affiliation(s)
- Juan Manuel Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Tiago de Melo Nazareth
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
- School of Life Sciences, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição 1155, Curitiba 80215-901, Brazil.
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Fernando Bittencourt Luciano
- School of Life Sciences, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição 1155, Curitiba 80215-901, Brazil.
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
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Volatile Compounds of Selected Raw and Cooked Brassica Vegetables. Molecules 2019; 24:molecules24030391. [PMID: 30678255 PMCID: PMC6385023 DOI: 10.3390/molecules24030391] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 01/14/2019] [Accepted: 01/17/2019] [Indexed: 11/22/2022] Open
Abstract
Brassica vegetables are a significant component of the human diet and their popularity is systematically increasing. The interest in plants from this group is growing because of numerous reports focused on their pro-health properties. However, some consumers are not enthusiastic about these vegetables because of their specific bitter taste and sharp, sulfurous aroma. In this study, the volatile composition of 15 Brassica cultivars (five Brussels sprouts, four kohlrabi, three cauliflower and three broccoli), both raw and cooked, was analyzed by solid phase microextraction and comprehensive two-dimensional gas chromatography with time of flight mass spectrometry (SPME-GC×GC-ToFMS). Differences were found between the analyzed vegetables, as well as different cultivars of the same vegetable. Moreover, the influence of cooking on the composition of volatile compounds was evaluated. All the vegetables were frozen before analyses, which is why the impact of this process on the volatile organic compounds (VOCs) was included. The most abundant groups of compounds were sulfur components (including bioactive isothiocyanates), nitriles, aldehydes and alcohols. Cooking in general caused a decrease in the abundance of main volatiles. However, the amount of bioactive isothiocyanates increased in most cultivars after cooking. The effect of freezing on the volatile fraction was presented based on the Brussels sprout cultivars. Most of the changes were closely related to the activity of the lipoxygenase (LOX) pathway enzymes. These are characterized by a marked reduction in alcohol contents and an increment in aldehyde contents. Moreover, important changes were noted in the concentrations of bioactive components, e.g., isothiocyanates. This research included a large set of samples consisting of many cultivars of each analyzed vegetable, which is why it provides a considerable body of general information concerning volatiles in Brassica vegetables.
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Prieto MA, López CJ, Simal-Gandara J. Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:305-350. [PMID: 31445598 DOI: 10.1016/bs.afnr.2019.02.008] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Glucosinolates are a large group of plant secondary metabolites with nutritional effects and biologically active compounds. Glucosinolates are mainly found in cruciferous plants such as Brassicaceae family, including common edible plants such as broccoli (Brassica oleracea var. italica), cabbage (B. oleracea var. capitata f. alba), cauliflower (B. oleracea var. botrytis), rapeseed (Brassica napus), mustard (Brassica nigra), and horseradish (Armoracia rusticana). If cruciferous plants are consumed without processing, myrosinase enzyme will hydrolyze the glucosinolates to various metabolites, such as isothiocyanates, nitriles, oxazolidine-2-thiones, and indole-3-carbinols. On the other hand, when cruciferous are cooked before consumption, myrosinase is inactivated and glucosinolates could be partially absorbed in their intact form through the gastrointestinal mucosa. This review paper summarizes the glucosinolate molecular breakdown, their genetic aspects from biosynthesis to precursors, their bioavailability (assimilation, absorption, and elimination of these molecules), their sensory properties, identified healthy and adverse effects, as well as the impact of processing on their bioavailability.
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Affiliation(s)
- M A Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo-Vigo Campus, Vigo, Spain
| | - Cecilia Jiménez López
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo-Vigo Campus, Vigo, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain.
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Luo F, Cai JH, Zhang X, Tao DB, Zhou X, Zhou Q, Zhao YB, Wei BD, Cheng SC, Ji SJ. Effects of methyl jasmonate and melatonin treatments on the sensory quality and bioactive compounds of harvested broccoli. RSC Adv 2018; 8:41422-41431. [PMID: 35559287 PMCID: PMC9091864 DOI: 10.1039/c8ra07982j] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Accepted: 11/29/2018] [Indexed: 11/21/2022] Open
Abstract
Harvested broccoli is prone to decline in quality with regard to its appearance and nutrition. In this study, freshly harvested broccoli was treated with methyl jasmonate (MeJA) and melatonin (MT) and stored at 20 °C and the changes in sensory qualities and bioactive compounds were analyzed. The control samples began yellowing on day 2, whereas MeJA and MT treatments delayed the yellowing by 2 and 4 days, respectively. Upon yellowing, sweetness and bitterness of control samples increased sharply, accompanied by the accumulation of bioactive compounds, except for sulforaphane; however, no significant change in volatile components was detected. When the samples started losing their green color, MeJA alleviated the bitterness while increasing the sweetness and sulforaphane content. The bitterness, astringency, umami level, and the content of sulfurous volatiles improved significantly in the MT-treated samples. Moreover, these samples showed high antioxidant activity; the protective effect on VC and carotenoids was extremely significant.
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Affiliation(s)
- Feng Luo
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
| | - Jia-Hui Cai
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
| | - Xuan Zhang
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
| | - Dong-Bing Tao
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
| | - Xin Zhou
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
| | - Qian Zhou
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
| | - Ying-Bo Zhao
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
| | - Bao-Dong Wei
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
| | - Shun-Chang Cheng
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
| | - Shu-Juan Ji
- Department of Food Science, Shenyang Agricultural University No. 120 Dongling Road Shenyang 110866 PR China +86 (0) 24 88498337 +86 (0) 24 88498337
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Bell L, Oloyede OO, Lignou S, Wagstaff C, Methven L. Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds. Mol Nutr Food Res 2018; 62:e1700990. [PMID: 29578640 DOI: 10.1002/mnfr.201700990] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 02/05/2018] [Indexed: 11/07/2022]
Abstract
Brassicaceae plants are renowned for their taste, aroma and trigeminal characteristics; predominantly bitter taste, sulfurous aroma, and pungency. Compounds responsible for these sensations include the glucosinolates (GSLs) and their hydrolysis products, particularly isothiocyanates (ITCs), but also sulfur-containing volatile compounds. This article reviews the relative importance of taste and flavor perceptions resulting from such compounds; collating evidence from papers where findings are based on sensory analytical correlations, and those that have extracted specific compounds prior to sensory evaluation. Where specific GSLs impart bitterness and many ITCs impart pungency, this is clearly not true for all GSLs and ITCs. Designing crop improvement strategies for sensory traits based on total GSL content would be flawed, as it does not consider the relative differences in sensory characteristics of different GSLs and ITCs, nor the contribution from other GSL hydrolysis products. In addition, some Brassicaceae plants are consumed raw, whilst others are cooked; this affects not only the hydrolysis of GSLs, but also the generation and release of sulfides. Therefore, in breeding new plant varieties, it is prudent to consider the individual GSLs, the typical cooking conditions the plant is subjected to, enzyme stability, and resultant composition of both GSL hydrolysis products (including ITCs) and sulfides.
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Affiliation(s)
- Luke Bell
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
| | - Omobolanle O Oloyede
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
| | - Carol Wagstaff
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, Berkshire, UK
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Feng Y, Albiol Tapia M, Okada K, Castaneda Lazo NB, Chapman-Novakofski K, Phillips C, Lee SY. Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables. J Food Sci 2018; 83:446-453. [PMID: 29337353 PMCID: PMC5838513 DOI: 10.1111/1750-3841.14027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 11/28/2017] [Accepted: 12/01/2017] [Indexed: 11/29/2022]
Abstract
Abstract Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of vegetables, in order to increase consumer acceptance. In total, 749 panelists were screened and recruited as specific vegetable likers of the vegetable being tested or general vegetable likers. Four sessions were designed to evaluate the effect of seasoning within each type of vegetable, including broccoli, cauliflower, carrot, and green bean. Each panelist was only allowed to participate in one test session to evaluate only one vegetable type, so as to mitigate potential learning effect. Overall, the results showed that seasoned vegetables were significantly preferred over unseasoned vegetables (P < 0.001), indicating the sensory properties were significantly improved with seasoning. When general vegetable likers and specific vegetable likers were compared in terms of their preference between seasoned and unseasoned vegetables, the pattern varied across different vegetables; however, general trend of seasoned vegetable being preferred remained. The findings from this study demonstrate the effect of seasoning in enhancing consumer liking of vegetables, which may lead to increased consumption to be assessed in future studies. Practical Application To improve the sensory properties of vegetables, masking the bitter taste of vegetables using spice and herb seasoning are gaining increasing attention. Our findings suggest that the overall liking of vegetables could be improved by incorporating spice and herb seasonings that are specifically formulated for each vegetable. Ultimately, developing and commercializing spice and herb seasonings may aid to increase vegetable consumption, as well as expanding the vegetable seasoning market.
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Affiliation(s)
- Yiming Feng
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
| | - Marta Albiol Tapia
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
| | - Kyle Okada
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
| | | | | | - Carter Phillips
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
| | - Soo-Yeun Lee
- Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, U.S.A
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Bonte A, Schweiger R, Pons C, Wagner C, Brühl L, Matthäus B, Müller C. Metabolic Changes during Storage of Brassica napus Seeds under Moist Conditions and the Consequences for the Sensory Quality of the Resulting Virgin Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:11073-11084. [PMID: 29205038 DOI: 10.1021/acs.jafc.7b04149] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Virgin rapeseed (Brassica napus) oil is a valuable niche product, if delivered with a high quality. In this study, the effects of moist storage of B. napus seeds for 1 to 4 days on the seed metabolome and the chemo-sensory properties of the produced oils were determined. The concentrations of several primary metabolites, including monosaccharides and amino acids, rapidly increased in the seeds, probably indicating the breakdown of storage compounds to support seed germination. Seed concentrations of indole glucosinolates increased with a slight time offset suggesting that amino acids may be used to modify secondary metabolism. The volatile profiles of the oils were pronouncedly influenced by moist seed storage, with the sensory quality of the oils decreasing. This study provides a direct time-resolved link between seed metabolism under moist conditions and the quality of the resulting oils, thereby emphasizing the crucial role of dry seed storage in ensuring high oil quality.
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Affiliation(s)
- Anja Bonte
- Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food , Schützenberg 12, 32756 Detmold, Germany
| | - Rabea Schweiger
- Department of Chemical Ecology, Bielefeld University , Universitätsstrasse 25, 33615 Bielefeld, Germany
| | - Caroline Pons
- Department of Chemical Ecology, Bielefeld University , Universitätsstrasse 25, 33615 Bielefeld, Germany
| | - Claudia Wagner
- Institute of Food Chemistry, University of Münster , Corrensstrasse 45, 48149 Münster, Germany
| | - Ludger Brühl
- Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food , Schützenberg 12, 32756 Detmold, Germany
| | - Bertrand Matthäus
- Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food , Schützenberg 12, 32756 Detmold, Germany
| | - Caroline Müller
- Department of Chemical Ecology, Bielefeld University , Universitätsstrasse 25, 33615 Bielefeld, Germany
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50
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Kroener EM, Buettner A. Unravelling important odorants in horseradish ( Armoracia rusticana ). Food Chem 2017; 232:455-465. [DOI: 10.1016/j.foodchem.2017.04.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2016] [Revised: 03/24/2017] [Accepted: 04/05/2017] [Indexed: 11/27/2022]
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