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Bafumo RF, Alloggia FP, Ramirez DA, Maza MA, Fontana A, Moreno DA, Camargo AB. Optimal Brassicaceae family microgreens from a phytochemical and sensory perspective. Food Res Int 2024; 193:114812. [PMID: 39160037 DOI: 10.1016/j.foodres.2024.114812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 07/04/2024] [Accepted: 07/21/2024] [Indexed: 08/21/2024]
Abstract
Microgreens, also called superfoods, emerge because of their high levels of nutrients, diverse flavour profiles, and sustainable cultivation methods, which make them culinary delights and valuable to a healthy and flavorful diet. The present study investigated Brassicaceae family microgreens, proposing a novel system (quality indices) that allows scoring among them. Fourteen Brassica microgreen species were morphological, phytochemical, and sensorial investigated. The morphological assessment revealed that radish microgreens exhibited the highest leaf area (p < 0.05), while red mizuna demonstrated superior yield. Cauliflower microgreens contained the highest concentrations of ascorbic acid (HPLC-DAD) and total phenolic content (p < 0.05). Phytochemical analysis using HPLC-MS/MS identified over 18 glucosinolates and phenolic compounds. Red mustard and red cabbage showed the highest glucosinolate content (p < 0.05). Watercress exhibited the highest phenolic compound content (p < 0.05), primarily flavonoids, while broccoli and radish contained the highest isothiocyanate levels. Cauliflower microgreens resulted in the most consumer-accepted variety. Appling quality indices scoring system identified radish, cauliflower, and broccoli microgreens as the most promising species. This study underscores the potential of Brassica microgreens as an excellent source of health-promoting phytochemicals with favorable market acceptance, providing valuable insights for both nutritional research and commercial applications.
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Affiliation(s)
- Roberto F Bafumo
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - Florencia P Alloggia
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - Daniela A Ramirez
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina; Cátedra de Química Analítica, Facultad de Ciencias Agrarias, UNCuyo, Mendoza, Argentina Institución, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - Marcos A Maza
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina; Catedra de Enología I, Facultad de Ciencias Agrarias, UNCuyo, Mendoza, Argentina Institución, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - Ariel Fontana
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| | - Diego A Moreno
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), CEBAS, CSIC, Campus Universitario de Espinardo - 25, E-30100 Murcia, Spain.
| | - Alejandra B Camargo
- Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina; Cátedra de Química Analítica, Facultad de Ciencias Agrarias, UNCuyo, Mendoza, Argentina Institución, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina.
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Waśniowska J, Leszczyńska T, Kopeć A, Piątkowska E, Smoleń S, Krzemińska J, Kowalska I, Słupski J, Piasna-Słupecka E, Krawczyk K, Koronowicz A. Curly Kale ( Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content. Nutrients 2023; 15:4730. [PMID: 38004124 PMCID: PMC10674582 DOI: 10.3390/nu15224730] [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: 09/11/2023] [Revised: 11/03/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Many disorders are a result of an inadequate supply of macronutrients and micronutrients in the diet. One such element is iodine. This study used curly kale (Brassica oleracea var. Sabellica L.) biofortified with the 5,7-diiodo-8-quinolinol iodine compound. The effect of the heat treatment on the chemical composition of the curly kale was studied. In addition, iodine bioavailability was evaluated in in vivo studies. Our investigation showed that iodine loss depends on the type of heat treatment as well as on the variety of kale. Curly kale biofortified with iodoquinoline had significantly higher iodine levels after thermal processing (steaming, blanching, boiling) than the vegetable biofortified with KIO3. Generally, steaming was the best thermal processing method, as it contributed to the lowest iodine loss in curly kale. The red variety of kale, 'Redbor F1', showed a better iodine stability during the heat treatment than the green variety, 'Oldenbor F1'. The thermal treatment also significantly affected the dry matter content and the basic chemical composition of the tested varieties of the 5,7-diI-8-Q biofortified kale. The steaming process caused a significant increase in total carbohydrates, fiber, protein and crude fat content ('Oldenbor F1', 'Redbor F1'), and antioxidant activity ('Oldenbor F1'). On the other hand, boiling caused a significant decrease, while steaming caused a significant increase, in protein and dry matter content ('Oldenbor F1', 'Redbor F1'). The blanching process caused the smallest significant decrease in ash compared to the other thermal processes used ('Oldenbor F1'). A feeding experiment using Wistar rats showed that iodine from the 5,7-diI-8-Q biofortified kale has a higher bioavailability than that from the AIN-93G diet. A number of promising results have been obtained, which could form the basis for further research.
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Affiliation(s)
- Justyna Waśniowska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Teresa Leszczyńska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Aneta Kopeć
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Ewa Piątkowska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Sylwester Smoleń
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (S.S.); (I.K.)
| | - Joanna Krzemińska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Iwona Kowalska
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (S.S.); (I.K.)
| | - Jacek Słupski
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland;
| | - Ewelina Piasna-Słupecka
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Katarzyna Krawczyk
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Aneta Koronowicz
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
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Radziejewska-Kubzdela E, Szadzińska J, Biegańska-Marecik R, Spiżewski T, Mierzwa D. Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots. ULTRASONICS SONOCHEMISTRY 2023; 99:106592. [PMID: 37696212 PMCID: PMC10498177 DOI: 10.1016/j.ultsonch.2023.106592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/14/2023] [Accepted: 09/04/2023] [Indexed: 09/13/2023]
Abstract
Many unit operations in the food industry are diffusional driven. These processes are usually very slow and difficult to handle for specific groups of raw materials. Vacuum impregnation (VI) is one example. Impregnating low-porous or densely-structured materials is problematic and often requires low pressure, which can negatively affect product quality and be expensive in energy consumption. This research aimed to evaluate ultrasound (US) as a factor in intensifying mass transfer and enhancing its effectiveness in the VI process. Experiments on impregnation enhanced with ultrasound applied at different stages of the process were carried out. Carrot, a difficult-to-process raw material, was impregnated with ascorbic acid as a mass transfer marker. The process's effectiveness and selected quality parameters were then analyzed. Ultrasound was found to have a positive influence on mass transfer during VI. The effects of ultrasound enhancement were different for particular processes, and depended on the stage of the application and duration of US exposure. The greatest increase in the tissue's ascorbic acid content (60% compared to the non-ultrasound-assisted process) was observed when ultrasound was applied continuously throughout the process. Applying ultrasound only during the relaxation (at atmospheric pressure) or aeration periods resulted in a similar effect - c.a. 20% increase in the marker's content. The smallest increase (10%) was observed when ultrasound was applied only during the vacuum period. Applying US did not result in any unfavorable color change. In most cases, pH decreased, which is favorable for the semi-product's stability. The carotenoid and phenolic compounds' content did not decrease. The results unequivocally indicate that ultrasound has great potential for use as a mass transfer accelerator in the VI process for low porosity materials. The effectiveness of the US is influenced not only by pressure but also by exposure duration. The synergistic effect observed using ultrasound-enhanced impregnation throughout the process confirmed this hypothesis.
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Affiliation(s)
- Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Justyna Szadzińska
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Tomasz Spiżewski
- Department of Vegetable Crops, Poznań University of Life Sciences, ul. Dąbrowskiego 159, 60-594 Poznań, Poland.
| | - Dominik Mierzwa
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
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Liu Y, Song C, Ren X, Wu G, Ma Z, Zhao M, Xie Y, Li Y, Lai Y. Screening for Fungicide Efficacy in Controlling Blackleg Disease in Wasabi ( Eutrema japonicum). PLANTS (BASEL, SWITZERLAND) 2023; 12:3149. [PMID: 37687395 PMCID: PMC10490250 DOI: 10.3390/plants12173149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 08/06/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023]
Abstract
Blackleg disease is devastating for wasabi (Eutrema japonicum) production, occurring at any time and everywhere within the main production area of the Sichuan Province, China. There have been very few studies on the chemical control of this disease. In this study, we isolated and identified a local popular strain of the pathogen Plenodomus wasabiae. The isolated fungus strain caused typical disease spots on the leaves and rhizomes upon inoculation back to wasabi seedlings. The symptoms of blackleg disease developed very quickly, becaming visible on the second day after exposure to P. wasabiae and leading to death within one week. We then evaluated the efficacy of ten widely used fungicides to screen out effective fungicides. The efficacy of the tested fungicides was determined through mycelial growth inhibition on medium plates. As a result, tebuconazole and pyraclostrobin were able to inhibit the mycelial growth of P. wasabiae, and the most widely used dimethomorph in local production areas produced the lowest inhibition activity (13.8%). Nevertheless, the highest control efficacy of tebuconazole and pyraclostrobin on wasabi seedlings was only 47.48% and 39.03%, respectively. Generally, the control efficacy of spraying the fungicide before inoculation was better than that after inoculation. An increase in the application concentration of the two fungicides did not proportionately result in improved performance. We cloned the full-length sequence of sterol 14-demethylase (CYP51) and cytochrome B (CYTB) of which the mutations may contribute to the possible antifungalresistance. These two genes of the isolated fungus do not possess any reported mutations that lead to fungicide resistance. Previous studies indicate that there is a significant difference between fungicides in terms of the effectiveness of controlling blackleg disease; however, the control efficacy of fungicides is limited in blackleg control. Therefore, field management to prevent wound infection and unfavorable environmental conditions are more important than pesticide management.
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Affiliation(s)
- Yanjun Liu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (C.S.); (Z.M.); (M.Z.); (Y.X.); (Y.L.)
| | - Changjiang Song
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (C.S.); (Z.M.); (M.Z.); (Y.X.); (Y.L.)
| | - Xin Ren
- Guangyuan Xifu Biotechnology Company, Guangyuan 628000, China;
| | - Guoli Wu
- Jiaxing Agricultural and Fishery Technology Promotion Station, Jiaxing 314000, China;
| | - Zihan Ma
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (C.S.); (Z.M.); (M.Z.); (Y.X.); (Y.L.)
| | - Mantong Zhao
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (C.S.); (Z.M.); (M.Z.); (Y.X.); (Y.L.)
| | - Yujia Xie
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (C.S.); (Z.M.); (M.Z.); (Y.X.); (Y.L.)
| | - Yu Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (C.S.); (Z.M.); (M.Z.); (Y.X.); (Y.L.)
| | - Yunsong Lai
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (C.S.); (Z.M.); (M.Z.); (Y.X.); (Y.L.)
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Holman J, Hurd M, Moses PL, Mawe GM, Zhang T, Ishaq SL, Li Y. Interplay of broccoli/broccoli sprout bioactives with gut microbiota in reducing inflammation in inflammatory bowel diseases. J Nutr Biochem 2023; 113:109238. [PMID: 36442719 PMCID: PMC9974906 DOI: 10.1016/j.jnutbio.2022.109238] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/21/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
Inflammatory Bowel Diseases (IBD) are chronic, reoccurring, and debilitating conditions characterized by inflammation in the gastrointestinal tract, some of which can lead to more systemic complications and can include autoimmune dysfunction, a change in the taxonomic and functional structure of microbial communities in the gut, and complicated burdens in a person's daily life. Like many diseases based in chronic inflammation, research on IBD has pointed towards a multifactorial origin involving factors of the person's lifestyle, immune system, associated microbial communities, and environmental conditions. Treatment currently exists only as palliative care, and seeks to disrupt the feedback loop of symptoms by reducing inflammation and allowing as much of a return to homeostasis as possible. Various anti-inflammatory options have been explored, and this review focuses on the use of diet as an alternative means of improving gut health. Specifically, we highlight the connection between the role of sulforaphane from cruciferous vegetables in regulating inflammation and in modifying microbial communities, and to break down the role they play in IBD.
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Affiliation(s)
- Johanna Holman
- School of Food and Agriculture, University of Maine, Orono, Maine, USA
| | - Molly Hurd
- Larner College of Medicine, University of Vermont, Burlington, Vermont, USA
| | - Peter L Moses
- Larner College of Medicine, University of Vermont, Burlington, Vermont, USA; Finch Therapeutics, Somerville, Massachusetts, USA
| | - Gary M Mawe
- Larner College of Medicine, University of Vermont, Burlington, Vermont, USA
| | - Tao Zhang
- School of Pharmacy and Pharmaceutical Sciences, SUNY Binghamton University, Johnson City, New York, USA
| | - Suzanne L Ishaq
- School of Food and Agriculture, University of Maine, Orono, Maine, USA.
| | - Yanyan Li
- School of Food and Agriculture, University of Maine, Orono, Maine, USA.
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Gour T, Sharma A, Lal R, Heikrujam M, Gupta A, Agarwal LK, Chetri SP, Kumar R, Sharma K. Amelioration of the physio-biochemical responses to salinity stress and computing the primary germination index components in cauliflower on seed priming. Heliyon 2023; 9:e14403. [PMID: 36950655 PMCID: PMC10025027 DOI: 10.1016/j.heliyon.2023.e14403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 02/24/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023] Open
Abstract
The significant horticultural crop, cauliflower (Brassica oleracea L. var. botrytis) is vulnerable to the excessive salt concentration in the soil, which contributes to its scaled-down growth and productivity, among other indices. The current study examines the efficacy of hydropriming, halopriming, and osmopriming on the physio-biochemical attributes and tolerance to salinity (100 mM NaCl) in cauliflower under controlled conditions. The results showed that the salinity (100 mM NaCl) has significant deleterious impacts on cauliflower seed germination, seedling growth, and photosynthetic attributes, and provoked the production of reactive oxygen species. In contrast, different priming approaches proved beneficial in mitigating the negative effects of salinity and boosted the germination, vigor indices, seedling growth, and physio-biochemical attributes like photosynthetic pigments, protein, and proline content while suppressing oxidative damage and MDA content in cauliflower seedlings in treatment- and dose-dependent manner. PCA revealed 61% (PC1) and 15% (PC2) of the total variance with substantial positive relationships and high loading conditions on all germination attributes on PC1 with greater PC1 scores for PEG treatments showing the increased germination indices in PEG-treated seeds among all the priming treatments tested. All 13 distinct priming treatments tried clustered into three groups as per Ward's approach of systematic categorization, clustering the third group showing relatively poor germination performances. Most germination traits exhibited statistically significant associations at the p < 0.01 level. Overall, the results established the usefulness of the different priming approaches facilitating better germination, survival, and resistance against salinity in the cauliflower to be used further before sowing in the salt-affected agro-ecosystems.
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Affiliation(s)
- Tripti Gour
- Department of Botany, Mohanlal Sukhadia University, Udaipur, Rajasthan, India
| | - Anukriti Sharma
- Department of Environmental Sciences, Mohanlal Sukhadia University, Udaipur, Rajasthan, India
| | - Ratan Lal
- Department of Botany, Mohanlal Sukhadia University, Udaipur, Rajasthan, India
| | - Monika Heikrujam
- Department of Botany, Maitreyi College, University of Delhi, Delhi, India
| | - Anshul Gupta
- Department of Agriculture, Rajasthan Govt., Jaipur, Rajasthan, India
| | - Lokesh Kumar Agarwal
- Department of Chemistry, Mohanlal Sukhadia University, Udaipur, Rajasthan, India
| | - Siva P.K. Chetri
- Department of Botany, Dimoria College, Khetri, Kamrup (M), Guwahati, Assam, India
| | - Rajesh Kumar
- Department of Botany, Hindu College, University of Delhi, Delhi, India
| | - Kuldeep Sharma
- Department of Botany, Mohanlal Sukhadia University, Udaipur, Rajasthan, India
- Corresponding author. Laboratory for Plant Translational, Research & Biotechnology, Department of Botany, Mohanlal Sukhadia University, Udaipur- 313001, Rajasthan, India.
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Papierska K, Ignatowicz E, Jodynis-Liebert J, Kujawska M, Biegańska-Marecik R. Effects of Long-Term Dietary Administration of Kale (<i>Brassica oleracea</i> L. var.<i> acephala</i> DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats. POL J FOOD NUTR SCI 2022; 72:239-247. [DOI: 10.31883/pjfns/152434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/16/2024] Open
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8
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Mierzwa D, Szadzińska J, Gapiński B, Radziejewska-Kubzdela E, Biegańska-Marecik R. Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries' quality. ULTRASONICS SONOCHEMISTRY 2022; 89:106117. [PMID: 35964529 PMCID: PMC9391597 DOI: 10.1016/j.ultsonch.2022.106117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/28/2022] [Accepted: 08/05/2022] [Indexed: 06/15/2023]
Abstract
Combined vacuum impregnation and ultrasound was proposed as an alternative method to improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at different stages of impregnation - vacuum, relaxation, and both stages - on the qualitative characteristics of impregnated cranberries was investigated. The quality assessment was based on porosity, color, antioxidant capacity, anthocyanin, polyphenol and structure compound content. Ultrasound-assisted vacuum impregnation contributed to higher ascorbic acid content, smaller relative color difference, and greater antioxidant properties. It was found that the degree of impregnation varies considerably and depends on the stage of using ultrasound. Due to more favorable quality attributes, the conclusion was reached that ultrasound should be applied during the relaxation stage of vacuum impregnation.
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Affiliation(s)
- Dominik Mierzwa
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznań University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Justyna Szadzińska
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznań University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Bartosz Gapiński
- Division of Metrology and Measurement Systems, Institute of Mechanical Technology, Poznań University of Technology, ul. Jana Pawła II 24, 60-965 Poznań, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
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Beneficial health effects of polyphenols metabolized by fermentation. Food Sci Biotechnol 2022; 31:1027-1040. [DOI: 10.1007/s10068-022-01112-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/09/2022] [Accepted: 05/29/2022] [Indexed: 11/04/2022] Open
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10
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Abstract
Over the last few years, new nanoparticle preparation methods have emerged by replacing the usual reagents with plant extracts obtained in different conditions. An example of a natural plant extract is those of cruciferous vegetables, to obtain the new bio-nano-coatings. Given the composition of cruciferous extracts and large amounts of wastes produced all over the world, they can be successful substitutes to replace conventional coatings and extend the possibility of “smart coatings“. The present review aims to be a critical discussion regarding the application of cruciferous waste in nanotechnological applications. This review paper can be a starting report for different researchers who intend to use this sustainable approach “from green to nanotechnology” to transpose manufacturing from laboratory to industry. Applying this approach to obtain nanostructures with plant waste highlights the importance of minimizing and re-utilizing residues from primary and secondary processing via chemical and social intervention, in order to contribute to the sustainability needs of the planet and its inhabitants.
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11
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Kidoń M, Uwineza PA. New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds. Molecules 2022; 27:molecules27103049. [PMID: 35630528 PMCID: PMC9146844 DOI: 10.3390/molecules27103049] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/03/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022] Open
Abstract
Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or simply water may also be added. The present study aimed to elaborate smoothie products based on bananas, pumpkins, and purple carrots. These fruits and vegetables were chosen due to their high bioactive compounds content, potential health benefits, and availability to industry. Five smoothie formulations were produced and analyzed for pH, soluble solids, total phenolic content, anthocyanins, carotenoids, vitamin C, antioxidant activity, instrumental color, and sensory features. From the analysis, the result showed that the obtained smoothies were a good source of total phenolic content (39.1 to 55.9 mg/100 g) and anthocyanin (7.1 to 11.1 mg cyanidin-3-glucoside/100 g), and that they possessed high antioxidant activity (4.3 to 6.2 µM Trolox/g). From sensory evaluation, all the produced smoothies were desirable, but the formulations with banana were scored higher compared to the pumpkin. In conclusion, smoothies composed of pumpkin, banana, and purple carrot can be a good new food product that incorporates nutritional compounds into the human diet.
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Affiliation(s)
- Marcin Kidoń
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, 60-624 Poznan, Poland
- Correspondence:
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Verma D, Upadhyay SK, Singh K. Characterization of APX and APX-R gene family in Brassica juncea and B. rapa for tolerance against abiotic stresses. PLANT CELL REPORTS 2022; 41:571-592. [PMID: 34115169 DOI: 10.1007/s00299-021-02726-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 05/31/2021] [Indexed: 06/12/2023]
Abstract
APX and APX-R gene families were identified and characterized in two important oilseed species of Brassica. Gene expression under abiotic stress conditions, recombinant protein expression, and analysis further divulged their drought, heat, and salt-responsive behavior. Ascorbate peroxidases (APX) are heme-dependent enzymes that rid the cells of H2O2 and regulate diverse biological processes. In the present study, we performed APX gene family characterization in two Brassica sp. (B. juncea and B. rapa) as these are commercially important oilseed crops and affected severely by abiotic stresses. We identified 16 BjuAPX and 9 BraAPX genes and 2 APX-R genes each in B. juncea and B. rapa genomes, respectively. Phylogenetic analysis divided the APX genes into five distinct clades, which exhibited conservation in the gene structure, motif organization, and sub-cellular location within the clade. Structural analysis of APX and APX-R proteins revealed the amino acid substitutions in conserved domains of APX-R proteins. The expression profiling of BjuAPX and BraAPX genes showed that 3 BjuAPX, 7BraAPX, and 2 BraAPX-R genes were drought and heat responsive. Notably, BjuAAPX1a, BjuAPX1d, BjuAAPX6, BraAAPX1a, BraAAPX2, and BraAAPX3b showed high expression levels in RT-qPCR. Cis-regulatory elements in APX and APX-R gene promoters supported the differential behavior of these genes. Further, two stress-responsive genes BjuAPX1d and BraAAPX2 were cloned, characterized, and their roles were validated under heat, drought, salt, and cold stress in bacterial expression system. This study for the first time reports the presence of APX activity in dimeric and LMW form of purified BraAAPX2 protein. The study may help pave way for developing abiotic stress-tolerant Brassica crops.
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Affiliation(s)
- Deepika Verma
- Department of Biotechnology, BMS Block I, Panjab University, Sector 25, Chandigarh, 160014, India
| | | | - Kashmir Singh
- Department of Biotechnology, BMS Block I, Panjab University, Sector 25, Chandigarh, 160014, India.
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Zeb A, Khan S, Ercişli S. Characterization of carotenoids, chlorophylls, total phenolic compounds, and antioxidant activity of Brassica oleracea L var. botrytis leaves from Pakistan. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-021-00905-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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Kidoń M, Narasimhan G. Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27010318. [PMID: 35011548 PMCID: PMC8746349 DOI: 10.3390/molecules27010318] [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: 12/07/2021] [Revised: 12/25/2021] [Accepted: 12/31/2021] [Indexed: 02/04/2023]
Abstract
Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.
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Montgomery DR, Biklé A. Soil Health and Nutrient Density: Beyond Organic vs. Conventional Farming. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.699147] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Controversy has long surrounded the question of nutritional differences between crops grown organically or using now-conventional methods, with studies dating back to the 1940s showing that farming methods can affect the nutrient density of crops. More recent studies have shown how reliance on tillage and synthetic nitrogen fertilizers influence soil life, and thereby soil health, in ways that can reduce mineral micronutrient uptake by and phytochemical production in crops. While organic farming tends to enhance soil health and conventional practices degrade it, relying on tillage for weed control on both organic and conventional farms degrades soil organic matter and can disrupt soil life in ways that reduce crop mineral uptake and phytochemical production. Conversely, microbial inoculants and compost and mulch that build soil organic matter can increase crop micronutrient and phytochemical content on both conventional and organic farms. Hence, agronomic effects on nutritional profiles do not fall out simply along the conventional vs. organic distinction, making the effects of farming practices on soil health a better lens for assessing their influence on nutrient density. A review of previous studies and meta-studies finds little evidence for significant differences in crop macronutrient levels between organic and conventional farming practices, as well as substantial evidence for the influence of different cultivars and farming practices on micronutrient concentrations. More consistent differences between organic and conventional crops include that conventional crops contain greater pesticide levels, whereas organically grown crops contain higher levels of phytochemicals shown to exhibit health-protective antioxidant and anti-inflammatory properties. Thus, part of the long-running controversy over nutritional differences between organic and conventional crops appears to arise from different definitions of what constitutes a nutrient—the conventional definition of dietary constituents necessary for growth and survival, or a broader one that also encompasses compounds beneficial for maintenance of health and prevention of chronic disease. For assessing the effects of farming practices on nutrient density soil health adds a much needed dimension—the provisioning of micronutrients and phytochemicals that support human health.
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High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity. Antioxidants (Basel) 2021; 10:antiox10111688. [PMID: 34829561 PMCID: PMC8615047 DOI: 10.3390/antiox10111688] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 11/30/2022] Open
Abstract
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pressure levels (200–600 MPa) and different holding times (5–40 min) served as HPP parameters. Whereas a slightly decreasing solvent extractability mostly correlated with increasing pressure regimes; the extension of holding times resulted in elevated extract concentrations, particularly at high-pressures up to 600 MPa. Surprisingly, slightly increasing bioaccessibility correlated with both elevated pressures and extended holding times, indicating matrix-dependent processes during in vitro digestion, compared to results of extractability. Moreover, the verification of syringe filters for digest filtration resulted in the highest relative recoveries using cellulose acetate and polyvinylidene difluoride membranes. The α-tocopherol equivalent antioxidant capacity (αTEAC) and oxygen radical antioxidant capacity (ORAC) assays of treated kale samples, chopped larger in size, showed increased antioxidant capacities, regarding elevated pressures and extended holding times. Consequently, one may conclude that HPP was confirmed as a gentle treatment technique for lipophilic micronutrients in kale. Nevertheless, it was indicated that sample pre-treatments could affect HP-related processes in food matrices prior to and possibly after HPP.
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Szutowska J, Gwiazdowska D, Rybicka I, Pawlak-Lemańska K, Biegańska-Marecik R, Gliszczyńska-Świgło A. Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Food Res Int 2021; 149:110674. [PMID: 34600676 DOI: 10.1016/j.foodres.2021.110674] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/04/2021] [Accepted: 08/25/2021] [Indexed: 01/17/2023]
Abstract
The aim of this paper was to evaluate the influence of different indigenous lactic acid bacteria isolates - as a single culture or bacterial consortium - on the functional and physicochemical properties of fermented curly kale juice. All tested variants exhibited good growth parameters, manifested by efficient pH lowering, increases in acidity, and fructose and glucose metabolism, as well as a significant inhibition of pathogens. A slight increase in total phenolic content was observed, while antioxidant activity remained unchanged. L. sakei and MIX A were associated with an increase in riboflavin and pyridoxine content, while L. plantarum only contributed to an increase in vitamin B6 content. Bioconversion of individual phenolic compounds, carotenoids, and glucosinolates strongly depended on the strain-specific metabolism. In the process, the levels of ferulic acid and other hydroxycinnamic acids were maintained, while the content of 9-cis lutein increased. Considering presented results and our previous research regarding probiotic features of LAB strains, among tested starter cultures - L. plantarum seemed to possess the best characteristics as a potential starter culture for controlled fermentation of curly kale juice.
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Affiliation(s)
- Julia Szutowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
| | - Daniela Gwiazdowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Katarzyna Pawlak-Lemańska
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Ul. Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
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Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli. Foods 2021; 10:foods10102298. [PMID: 34681346 PMCID: PMC8535146 DOI: 10.3390/foods10102298] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/24/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022] Open
Abstract
Perishable fresh vegetables that do not meet cosmetic standards and by-products of processing are currently wasted. Broccoli and carrots were selected as model vegetables to demonstrate that they can be converted into nutrient-dense and shelf-stable food ingredients and formulated into convenient ready-to-eat snacks. Broccoli powder was a rich source of protein (30%) and dietary fibre (28%). Carrot powder had lower protein (6.5%) and dietary fibre content (24%) and was higher in sugar (47%) compared to broccoli powder (21%). Compared to the whole-vegetable powders, pomace powders were richer in fibre but had lower levels of total carbohydrates. There was a reduced expansion of extruded snacks with increasing levels of the vegetable component in the formulation. Processing and storage for 12 months at 25 °C or 40 °C resulted in changes in the measured soluble phenolic content. Changes during storage were dependent on the temperature and time. The changes may be in part due to the changes in the material properties of the matrix as a consequence of processing and storage, which affect extractability. The conversion of perishable vegetables and pomace into shelf-stable nutrient-dense food ingredients and products will reduce food loss and waste in the vegetable industry.
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Bajkacz S, Ligor M, Baranowska I, Buszewski B. Separation and Determination of Chemopreventive Phytochemicals of Flavonoids from Brassicaceae Plants. Molecules 2021; 26:4734. [PMID: 34443322 PMCID: PMC8399753 DOI: 10.3390/molecules26164734] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 07/29/2021] [Accepted: 08/02/2021] [Indexed: 11/16/2022] Open
Abstract
The main aim of this study was to develop a method for the isolation and determination of polyphenols-in particular, flavonoids present in various morphological parts of plants belonging to the cabbage family (Brassicaceae). Therefore, a procedure consisting of maceration, acid hydrolysis and measurement of the total antioxidant capacity of plant extracts (using DPPH assay) was conducted. Qualitative analysis was performed employing thin-layer chromatography (TLC), which was presented to be a suitable methodology for the separation and determination of chemopreventive phytochemicals from plants belonging to the cabbage family. The study involved the analysis of 25 vegetal samples, including radish, broccoli, Brussels sprouts, kale, canola, kohlrabi, cabbage, Chinese cabbage, red cabbage, pak choi and cauliflower. In addition, selected flavonoids content in free form and bonded to glycosides was determined by using an RP-UHPLC-ESI-MS/MS method.
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Affiliation(s)
- Sylwia Bajkacz
- Department of Inorganic Chemistry, Analytical Chemistry and Electrochemistry, Faculty of Chemistry, Silesian University of Technology, 6 Krzywoustego Str., 44-100 Gliwice, Poland; (S.B.); (I.B.)
| | - Magdalena Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland
| | - Irena Baranowska
- Department of Inorganic Chemistry, Analytical Chemistry and Electrochemistry, Faculty of Chemistry, Silesian University of Technology, 6 Krzywoustego Str., 44-100 Gliwice, Poland; (S.B.); (I.B.)
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, 4 Wileńska Str., 87-100 Torun, Poland
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Environmental Conditions and Agronomical Factors Influencing the Levels of Phytochemicals in Brassica Vegetables Responsible for Nutritional and Sensorial Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041927] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Recently, the consumption of healthy foods has been related to the prevention of cardiovascular, degenerative diseases and different forms of cancers, underlying the importance of the diet for the consumer’s health. Fruits and vegetables contain phytochemicals that act as protective factors for the human body, through different mechanisms of action. Among vegetables, Brassica received a lot of attention in the last years for the phytochemical compounds content and antioxidant capacity that confer nutraceutical value to the product. The amount of healthy bioactive compounds present in the Brassica defines the nutritional quality. These molecules could belong to the class of antioxidant compounds (e.g., phenols, vitamin C, etc.), or to non-antioxidant compounds (e.g., minerals, glucosinolates, etc.). The amount of these compounds in Brassica vegetables could be influenced by several factors, depending on the genotypes, the environmental conditions and the cultivation techniques adopted. The aim of this study is to highlight the main phytochemical compounds present in brassicas used as a food vegetable that confer nutritional and sensorial quality to the final product, and to investigate the main factors that affect the phytochemical concentration and the overall quality of Brassica vegetables.
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Ramirez D, Abellán-Victorio A, Beretta V, Camargo A, Moreno DA. Functional Ingredients From Brassicaceae Species: Overview and Perspectives. Int J Mol Sci 2020; 21:E1998. [PMID: 32183429 PMCID: PMC7139885 DOI: 10.3390/ijms21061998] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 03/12/2020] [Accepted: 03/13/2020] [Indexed: 12/31/2022] Open
Abstract
Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica's phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.
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Affiliation(s)
- Daniela Ramirez
- Laboratorio de Cromatografía para Agroalimentos, Facultad de Ciencias Agrarias, UNCuyo, Mendoza 54 261, Argentina; (D.R.); (V.B.); (A.C.)
- Instituto de Biología Agrícola de Mendoza, CONICET Mendoza 54 261, Argentina
| | - Angel Abellán-Victorio
- Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, Spanish National Research Council for Scientific Research (CEBAS-CSIC), Murcia 30100, Spain;
| | - Vanesa Beretta
- Laboratorio de Cromatografía para Agroalimentos, Facultad de Ciencias Agrarias, UNCuyo, Mendoza 54 261, Argentina; (D.R.); (V.B.); (A.C.)
| | - Alejandra Camargo
- Laboratorio de Cromatografía para Agroalimentos, Facultad de Ciencias Agrarias, UNCuyo, Mendoza 54 261, Argentina; (D.R.); (V.B.); (A.C.)
- Instituto de Biología Agrícola de Mendoza, CONICET Mendoza 54 261, Argentina
| | - Diego A. Moreno
- Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, Spanish National Research Council for Scientific Research (CEBAS-CSIC), Murcia 30100, Spain;
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Determination of the Metabolite Content of Brassica juncea Cultivars Using Comprehensive Two-Dimensional Liquid Chromatography Coupled with a Photodiode Array and Mass Spectrometry Detection. Molecules 2020; 25:molecules25051235. [PMID: 32182961 PMCID: PMC7179433 DOI: 10.3390/molecules25051235] [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: 02/14/2020] [Revised: 03/04/2020] [Accepted: 03/07/2020] [Indexed: 12/31/2022] Open
Abstract
Plant-based foods are characterized by significant amounts of bioactive molecules with desirable health benefits beyond basic nutrition. The Brassicaceae (Cruciferae) family consists of 350 genera; among them, Brassica is the most important one, which includes some crops and species of great worldwide economic importance. In this work, the metabolite content of three different cultivars of Brassica juncea, namely ISCI Top, “Broad-leaf,” and ISCI 99, was determined using comprehensive two-dimensional liquid chromatography coupled with a photodiode array and mass spectrometry detection. The analyses were carried out under reversed-phase conditions in both dimensions, using a combination of a 250-mm microbore cyano column and a 50-mm RP-Amide column in the first and second dimension (2D), respectively. A multi (three-step) segmented-in-fraction gradient for the 2D separation was advantageously investigated here for the first time, leading to the identification of 37 metabolites. In terms of resolving power, orthogonality values ranged from 62% to 69%, whereas the corrected peak capacity values were the highest for B. juncea ISCI Top (639), followed by B. juncea “Broad-leaf” (502). Regarding quantification, B. juncea cv. “Broad-leaf” presented the highest flavonoid content (1962.61 mg/kg) followed by B. juncea cv. ISCI Top (1002.03 mg/kg) and B. juncea cv. ISCI 99 (211.37 mg/kg).
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Szutowska J, Rybicka I, Pawlak-Lemańska K, Gwiazdowska D. Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties. J Food Sci 2020; 85:1248-1255. [PMID: 32144763 DOI: 10.1111/1750-3841.15080] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 12/05/2019] [Accepted: 01/24/2020] [Indexed: 11/29/2022]
Abstract
Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health-related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116 mg gallic acid equivalent/100 mL and from 4.5 to 6.8 mM Trolox/100 mL, respectively, while the content of vitamin C decreased. The results indicated that 100 mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6 µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins. PRACTICAL APPLICATION: As the market for fermented fruit and vegetable products grows, new plant materials rich in biologically active compounds are being sought. Considering the high demand for sauerkraut, the fermentation of other cruciferous vegetables seems interesting. One example is curly kale, which has been classified as "superfood" due to its numerous beneficial health properties, such as strong antioxidant activity, high vitamins, and minerals content. In addition, a market niche exists due to a lack of fermented green curly kale products on the market, making our study particularly relevant.
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Affiliation(s)
- Julia Szutowska
- Dept. of Natural Science and Quality Assurance, Inst. of Quality Science, Poznan Univ. of Economics and Business, Al. Niepodległości 10, 61-875, Poznań, Poland
| | - Iga Rybicka
- Dept. of Technology and Instrumental Analysis, Inst. of Quality Science, Poznan Univ. of Economics and Business, Al. Niepodległości 10, 61-875, Poznań, Poland
| | - Katarzyna Pawlak-Lemańska
- Dept. of Technology and Instrumental Analysis, Inst. of Quality Science, Poznan Univ. of Economics and Business, Al. Niepodległości 10, 61-875, Poznań, Poland
| | - Daniela Gwiazdowska
- Dept. of Natural Science and Quality Assurance, Inst. of Quality Science, Poznan Univ. of Economics and Business, Al. Niepodległości 10, 61-875, Poznań, Poland
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Stübler AS, Lesmes U, Heinz V, Rauh C, Shpigelman A, Aganovic K. Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03362-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Armesto J, Gómez-Limia L, Carballo J, Martínez S. Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega). Int J Food Sci Nutr 2018; 70:136-149. [PMID: 30037287 DOI: 10.1080/09637486.2018.1482530] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Brassica spp. are good sources of bioactive substances, which are known to have beneficial health effects. The objective of this work was to evaluate the effect of different cooking methods (boiling, steaming, microwaving, pressure cooking and vacuum cooking) on the antioxidant capacity and on the flavonoid, organic acid and mineral contents of Galega kale. Results indicate that this vegetable has a high antioxidant capacity and high contents of total flavonoids, organic acids, and minerals such as potassium and calcium. All of the cooking methods yielded losses of antioxidant capacity and of total flavonoids, organic acids and minerals, relative to the contents in fresh kale. Steaming proved to be the best method of preserving the antioxidant capacity and bioactive compounds. Although cooking did not cause large losses of oxalic acid, the resulting oxalate:calcium ratio was rather low (<2). The present data demonstrate that the different cooking methods have different effects on the bioactive compounds in kale, and that it is important the optimisation of such methods in order to minimise losses of the nutritional properties.
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Affiliation(s)
- Jorge Armesto
- a Área de Tecnología de los Alimentos, Facultad de Ciencias , Universidad de Vigo , Ourense , Spain
| | - Lucía Gómez-Limia
- a Área de Tecnología de los Alimentos, Facultad de Ciencias , Universidad de Vigo , Ourense , Spain
| | - Javier Carballo
- a Área de Tecnología de los Alimentos, Facultad de Ciencias , Universidad de Vigo , Ourense , Spain
| | - Sidonia Martínez
- a Área de Tecnología de los Alimentos, Facultad de Ciencias , Universidad de Vigo , Ourense , Spain
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Bayramoğlu Akkoyun M, Bengü AŞ, Temel Y, Akkoyun HT, Ekin S, Ciftci M. The effect of astaxanthin and cadmium on rat erythrocyte G6PD, 6PGD, GR, and TrxR enzymes activities in vivo and on rat erythrocyte 6PGD enzyme activity in vitro. J Biochem Mol Toxicol 2018; 32:e22170. [PMID: 29975440 DOI: 10.1002/jbt.22170] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 06/13/2018] [Accepted: 06/15/2018] [Indexed: 11/09/2022]
Abstract
In this study, the effects of astaxanthin (AST) that belongs to carotenoid family and cadmium (Cd), which is an important heavy metal, on rat erythrocyte G6PD, 6PGD, GR, and TrxR enzyme activities in vivo and on rat erythrocyte 6PGD enzyme activity in vitro were studied. In in vitro studies, 6PGD enzyme was purified from rat erythrocytes with 2',5'-ADP Sepharose4B affinity chromatography. Results showed inhibition of enzyme by Cd at IC50 ; 346.5 μM value and increase of 6PGD enzyme activity by AST. In vivo studies showed an increase in G6PD, 6PGD, and GR enzyme activities (P ˃ 0.05) and no chance in TrxR enzyme activity by AST. Cd ion inhibited G6PD, 6PGD, and GR enzyme activities (P ˂ 0.05) and also decreased TrxR enzyme activity (P ˃ 0.05). AST + Cd group G6PD enzyme activity was statistically low compared with control group (P ˂ 0.05). 6PGD and TrxR enzyme activities decreased without statistical significance (P ˃ 0.05); however, GR enzyme activity increased statistically significantly (P ˂ 0.05).
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Affiliation(s)
| | - A Şükrü Bengü
- Health Services Vocational School, Bingol University, Bingol, Turkey
| | - Yusuf Temel
- Solhan Health Services Vocational School, Bingol University, Bingol, Turkey
| | | | - Suat Ekin
- Department of Chemistry, Faculty of Sciences, Yüzüncü Yıl University, Van, Turkey
| | - Mehmet Ciftci
- Department of Chemistry, Faculty of Arts and Sciences, Bingol University, Bingol, Turkey
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Influence of Modified Atmosphere Packaging (MAP) on the Shelf Life and Quality of Broccoli During Storage. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s41783-018-0030-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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28
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Šamec D, Urlić B, Salopek-Sondi B. Kale ( Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement. Crit Rev Food Sci Nutr 2018; 59:2411-2422. [PMID: 29557674 DOI: 10.1080/10408398.2018.1454400] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Kale (Brassica oleracea var. acephala) is a cruciferous vegetable, characterized by leaves along the stem, which, in recent years, have gained a great popularity as a ´superfood´. Consequently, in a popular culture it is listed in many ´lists of the healthiest vegetables´. Without the doubt, a scientific evidences support the fact that cruciferous vegetables included in human diet can positively affect health and well-being, but remains unclear why kale is declared superior in comparison with other cruciferous. It is questionable if this statement about kale is triggered by scientific evidence or by some other factors. Our review aims to bring an overview of kale's botanical characteristics, agronomic requirements, contemporary and traditional use, macronutrient and phytochemical content and biological activity, in order to point out the reasons for tremendous kale popularity.
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Affiliation(s)
- Dunja Šamec
- a Ruđer Bošković Institute, Department for Molecular Biology , Zagreb , Croatia
| | - Branimir Urlić
- b Institute for Adriatic Crops and Karst Reclamation , Split , Croatia
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Cruciferous vegetable intake and mortality in middle-aged adults: A prospective cohort study. Clin Nutr 2018; 38:631-643. [PMID: 29739681 DOI: 10.1016/j.clnu.2018.04.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 03/19/2018] [Accepted: 04/17/2018] [Indexed: 12/12/2022]
Abstract
BACKGROUND & AIMS Cruciferous vegetables contain isothiocyanates, which effectively reduce inflammation and oxidative stress related to chronic diseases, inhibit the bioactivation of procarcinogens, and enhance the excretion of carcinogens. However, at present, no large cohort studies have investigated the effect of cruciferous vegetable on mortality. We aimed to examine the association between cruciferous vegetable intake and all-cause mortality, namely cancer, heart disease, cerebrovascular disease, and injuries, in a large cohort study conducted between 1990 and 1993, in Japan. METHODS The analysis included 88,184 participants (age: 45-74 years) with no history of cancer, myocardial infarction, and stroke. Participants were tracked for a median of 16.9 years, during which 15,349 deaths were occurred. The association between cruciferous vegetable intake and risk of all-cause and cause-specific mortality was determined by Cox proportional hazard regression analysis to calculate the hazard ratios (HRs) and 95% confidence intervals (CIs), after adjustment for potential confounding factors. RESULTS An inverse association was found between cruciferous vegetable intake and total mortality in both gender. HRs (95% CI) for all-cause mortality in the highest compared to the lowest quintile were 0.86 (0.80, 0.93) for men (P = 0.0002 for trend) and 0.89 (0.81, 0.98) for women (P = 0.03 for trend). Cruciferous vegetable intake was associated with lower cancer mortality in men, as well as with heart disease-, cerebrovascular disease-, and injury-related mortality in women. CONCLUSIONS This prospective study suggests that a higher cruciferous vegetables intake is associated with reduced risk of all-cause mortality.
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Yilmaz E, Bagci PO. Production of phytotherapeutics from broccoli juice by integrated membrane processes. Food Chem 2018; 242:264-271. [DOI: 10.1016/j.foodchem.2017.09.056] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 09/08/2017] [Accepted: 09/12/2017] [Indexed: 12/18/2022]
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31
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Developmental variation during seed germination and biochemical responses of Brassica rapa exposed to various colored lights. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2018; 179:113-118. [PMID: 29353700 DOI: 10.1016/j.jphotobiol.2018.01.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 01/10/2018] [Accepted: 01/12/2018] [Indexed: 11/24/2022]
Abstract
Light acting as elicitor or stress inducer, it plays a pivotal role in all developmental processes of plant providing necessary building blocks for growth and primary and secondary metabolites production. The main objective of the current study was to investigate the individual effect of colored lights on developmental processes and production of polyphenolics contents in Brassica rapa. In this study, the red and white lights (control) were found to be the most effective sources for seed germination (91%) in Brassica rapa. Similarly, red light enhanced radicle growth (102 mm), while green light suppressed radicle growth (60 mm) as compared to control (67 mm). The red light also promoted the plumule growth (50 mm) as compared to control (37 mm). The maximum biomass gain (67 mg) was observed under red light as compared to control (55 mg). Currently, the maximum total phenolics content (9.49 mg/g-DW) and phenolics production (379.616 mg/L) was observed under the influence of blue lights as compared to control (0.23 mg/g-DW and 8.91 mg/L). Similarly, the blue lights also enhanced the biosynthesis of total flavonoids content (2.2611 mg/g-DW) and flavonoids production (90.44 mg/L) as compared to control (0.0318 md/g-DW and 0.8268 mg/L). The current results represents that red and blue lights are the most effective sources for plantlets development and production of polyphenolics content in Brassica rapa.
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Armesto J, Gómez-Limia L, Carballo J, Martínez S. Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.050] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Liu X, Wang Y, Hoeflinger JL, Neme BP, Jeffery EH, Miller MJ. Dietary Broccoli Alters Rat Cecal Microbiota to Improve Glucoraphanin Hydrolysis to Bioactive Isothiocyanates. Nutrients 2017; 9:nu9030262. [PMID: 28287418 PMCID: PMC5372925 DOI: 10.3390/nu9030262] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 03/06/2017] [Accepted: 03/07/2017] [Indexed: 12/24/2022] Open
Abstract
Broccoli consumption brings many health benefits, including reducing the risk of cancer and inflammatory diseases. The objectives of this study were to identify global alterations in the cecal microbiota composition using 16S rRNA sequencing analysis and glucoraphanin (GRP) hydrolysis to isothiocyanates ex vivo by the cecal microbiota, following different broccoli diets. Rats were randomized to consume AIN93G (control) or different broccoli diets; AIN93G plus cooked broccoli, a GRP-rich powder, raw broccoli, or myrosinase-treated cooked broccoli. Feeding raw or cooked broccoli for four days or longer both changed the cecal microbiota composition and caused a greater production of isothiocyanates ex vivo. A more than two-fold increase in NAD(P)H: quinone oxidoreductase 1 activity of the host colon mucosa after feeding cooked broccoli for seven days confirmed the positive health benefits. Further studies revealed that dietary GRP was specifically responsible for the increased microbial GRP hydrolysis ex vivo, whereas changes in the cecal microbial communities were attributed to other broccoli components. Interestingly, a three-day withdrawal from a raw broccoli diet reversed the increased microbial GRP hydrolysis ex vivo. Findings suggest that enhanced conversion of GRP to bioactive isothiocyanates by the cecal microbiota requires four or more days of broccoli consumption and is reversible.
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Affiliation(s)
- Xiaoji Liu
- Department of Food Science and Human Nutrition, University of Illinois, 905 S. Goodwin Ave., Urbana, 61801 IL, USA.
| | - Yanling Wang
- Department of Food Science and Human Nutrition, University of Illinois, 905 S. Goodwin Ave., Urbana, 61801 IL, USA.
| | - Jennifer L Hoeflinger
- Department of Food Science and Human Nutrition, University of Illinois, 905 S. Goodwin Ave., Urbana, 61801 IL, USA.
| | - Bárbara P Neme
- Department of Food Technology, Federal Rural University of Rio de Janeiro, 23.897-000 Seropédica, Brazil.
| | - Elizabeth H Jeffery
- Department of Food Science and Human Nutrition, University of Illinois, 905 S. Goodwin Ave., Urbana, 61801 IL, USA.
| | - Michael J Miller
- Department of Food Science and Human Nutrition, University of Illinois, 905 S. Goodwin Ave., Urbana, 61801 IL, USA.
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35
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Oboh G, Ademiluyi AO, Ogunsuyi OB, Oyeleye SI, Dada AF, Boligon AA. Cabbage and cucumber extracts exhibited anticholinesterase, antimonoamine oxidase and antioxidant properties. J Food Biochem 2017. [DOI: 10.1111/jfbc.12358] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Ganiyu Oboh
- Department of Biochemistry; Federal University of Technology; P.M.B. 704 Akure Nigeria
| | | | - Opeyemi Babatunde Ogunsuyi
- Department of Biochemistry; Federal University of Technology; P.M.B. 704 Akure Nigeria
- Department of Biomedical Technology; Federal University of Technology; P.M.B. 704 Akure Nigeria
| | - Sunday Idowu Oyeleye
- Department of Biochemistry; Federal University of Technology; P.M.B. 704 Akure Nigeria
- Department of Biomedical Technology; Federal University of Technology; P.M.B. 704 Akure Nigeria
| | - Abayomi Felix Dada
- SLT Department (Biochemistry Unit); Federal Polytechnic Ede P.M.B 231; Ede Osun State Nigeria
| | - Aline Augusti Boligon
- Departamento de Quimica; Universidade Federal de Santa Maria; Campus Universitário Camobi Santa Maria RS Brazil
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36
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Glucosinolates, Carotenoids, and Vitamins E and K Variation from Selected Kale and Collard Cultivars. J FOOD QUALITY 2017. [DOI: 10.1155/2017/5123572] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Glucosinolates, carotenoids, and fat-soluble vitamins E and K contents were analyzed from various kale and collard cultivars at mature stage. We found a significant difference in these phytonutrients among cultivars. Among kale cultivars, “Beira” and “Olympic Red” were the highest in the total glucosinolate and “Toscano” kale was the highest in total carotenoid content. “Scarlet” kale was highest in tocopherols. For collard, total glucosinolate was the highest in “Top Bunch” while carotenoids were the highest in “Green Glaze.” An accession PI261597 was the highest in phylloquinone. In addition to the total content of each phytonutrient class, their composition differed among cultivars, indicating that each cultivar may have differential regulatory mechanisms for biosynthesis of these phytonutrients. Our result indicates that cultivar selection may play an important role in consumption of kale and collard with greater nutritional benefit. Therefore, the result of this study will provide a more thorough profile of essential and nonessential phytonutrients of kale and collard cultivars for consumers’ choice and for future research on nutritional value of these crops.
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37
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Grace MH, Esposito D, Timmers MA, Xiong J, Yousef G, Komarnytsky S, Lila MA. Chemical composition, antioxidant and anti-inflammatory properties of pistachio hull extracts. Food Chem 2016; 210:85-95. [DOI: 10.1016/j.foodchem.2016.04.088] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 04/16/2016] [Accepted: 04/19/2016] [Indexed: 01/19/2023]
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38
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Baek SA, Jung YH, Lim SH, Park SU, Kim JK. Metabolic Profiling in Chinese Cabbage (Brassica rapa L. subsp. pekinensis) Cultivars Reveals that Glucosinolate Content Is Correlated with Carotenoid Content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4426-4434. [PMID: 27172980 DOI: 10.1021/acs.jafc.6b01323] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
A total of 38 bioactive compounds, including glucosinolates, carotenoids, tocopherols, sterols, and policosanols, were characterized from nine varieties of Chinese cabbage (Brassica rapa L. subsp. pekinensis) to determine their phytochemical diversity and analyze their abundance relationships. The metabolite profiles were evaluated with principal component analysis (PCA), Pearson correlation analysis, and hierarchical clustering analysis (HCA). PCA and HCA identified two distinct varieties of Chinese cabbage (Cheonsangcheonha and Waldongcheonha) with higher levels of glucosinolates and carotenoids. Pairwise comparisons of the 38 metabolites were calculated using Pearson correlation coefficients. The HCA, which used the correlation coefficients, clustered metabolites that are derived from closely related biochemical pathways. Significant correlations were discovered between chlorophyll and carotenoids. Additionally, aliphatic glucosinolate and carotenoid levels were positively correlated. The Cheonsangcheonha and Waldongcheonha varieties appear to be good candidates for breeding because they have high glucosinolate and carotenoid levels.
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Affiliation(s)
- Seung-A Baek
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University , Incheon 22012, Republic of Korea
| | - Young-Ho Jung
- Biotechnology Institute, Nongwoo Bio Company, Limited , Yeoju, Gyeonggi 12655, Republic of Korea
| | - Sun-Hyung Lim
- National Academy of Agricultural Science, Rural Development Administration , Jeonju 54874, Republic of Korea
| | - Sang Un Park
- Department of Crop Science, Chungnam National University , 99 Daehak-Ro, Yuseong-gu, Daejeon 34134, Republic of Korea
| | - Jae Kwang Kim
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University , Incheon 22012, Republic of Korea
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39
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Kapusta-Duch J, Kusznierewicz B, Leszczyńska T, Borczak B. Effect of Culinary Treatment on Changes in the Contents of Selected Nutrients and Non-Nutrients in Curly Kale (Brassica oleraceaVar.acephala). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12713] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Joanna Kapusta-Duch
- Department of Human Nutrition; Agricultural University of Cracow; Cracow Poland
| | - Barbara Kusznierewicz
- Department of Food Chemistry; Technology and Biotechnology, Gdańsk University of Technology; Gdańsk Poland
| | - Teresa Leszczyńska
- Department of Human Nutrition; Agricultural University of Cracow; Cracow Poland
| | - Barbara Borczak
- Department of Human Nutrition; Agricultural University of Cracow; Cracow Poland
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40
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Nugrahedi PY, Verkerk R, Widianarko B, Dekker M. A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a review. Crit Rev Food Sci Nutr 2016; 55:823-38. [PMID: 24915330 DOI: 10.1080/10408398.2012.688076] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results to various changes in the content of health promoting phytochemicals like glucosinolates. This paper reviews the effects of processing on the glucosinolates content by using a mechanism approach underlying processing method employed. Cultural differences between Eastern and Western preparation practices and their possible effect on glucosinolate retention are highlighted. Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis, diffusion, and leaching, and partly due to thermal and enzymatic degradation. Steaming, microwave processing, and stir frying either retain or slightly reduce the glucosinolates content due to low degrees of leaching; moreover, these methods seem to enhance extractability of glucosinolates from the plant tissue. Fermentation reduces the glucosinolate content considerably, but the underlying mechanisms are not yet studied in detail. Studying the changes of glucosinolates during processing by a mechanistic approach is shown to be valuable to understand the impact of processing and to optimize processing conditions for health benefits of these compounds.
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Affiliation(s)
- Probo Y Nugrahedi
- a Food Quality and Design Group, Department of Agrotechnology and Food Science , Wageningen University , Wageningen , The Netherlands
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41
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Walsh RP, Bartlett H, Eperjesi F. Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9677-82. [PMID: 26477753 DOI: 10.1021/acs.jafc.5b03691] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Lutein and zeaxanthin are carotenoids that are selectively taken up into the macula of the eye, where they are thought to protect against the development of age-related macular degeneration. They are obtained from dietary sources, with the highest concentrations found in dark green leafy vegetables, such as kale and spinach. In this Review, compositional variations due to variety/cultivar, stage of maturity, climate or season, farming practice, storage, and processing effects are highlighted. Only data from studies which report on lutein and zeaxanthin content in foods are reported. The main focus is kale; however, other predominantly xanthophyll containing vegetables such as spinach and broccoli are included. A small amount of data about exotic fruits is also referenced for comparison. The qualitative and quantitative composition of carotenoids in fruits and vegetables is known to vary with multiple factors. In kale, lutein and zeaxanthin levels are affected by pre-harvest effects such as maturity, climate, and farming practice. Further research is needed to determine the post-harvest processing and storage effects of lutein and zeaxanthin in kale; this will enable precise suggestions for increasing retinal levels of these nutrients.
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Affiliation(s)
- Rachel P Walsh
- School of Life and Health Sciences, Aston University , Birmingham B4 7ET, United Kingdom
| | - Hannah Bartlett
- School of Life and Health Sciences, Aston University , Birmingham B4 7ET, United Kingdom
| | - Frank Eperjesi
- School of Life and Health Sciences, Aston University , Birmingham B4 7ET, United Kingdom
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Zhou Y, Yang H, Li Y, Lynch B, Jia X. Broccoli seed extract: Genotoxicity and subchronic toxicity studies. Regul Toxicol Pharmacol 2015; 73:442-51. [DOI: 10.1016/j.yrtph.2015.08.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Revised: 08/06/2015] [Accepted: 08/07/2015] [Indexed: 01/05/2023]
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43
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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.018] [Citation(s) in RCA: 1440] [Impact Index Per Article: 160.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Lynn A, Fuller Z, Collins AR, Ratcliffe B. Comparison of the effect of raw and blanched-frozen broccoli on DNA damage in colonocytes. Cell Biochem Funct 2015; 33:266-76. [DOI: 10.1002/cbf.3106] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 03/06/2015] [Accepted: 03/23/2015] [Indexed: 11/11/2022]
Affiliation(s)
- Anthony Lynn
- Food Group; Sheffield Hallam University; Sheffield UK
| | - Zoë Fuller
- School of Pharmacy and Life Sciences; Robert Gordon University; Aberdeen UK
| | | | - Brian Ratcliffe
- School of Pharmacy and Life Sciences; Robert Gordon University; Aberdeen UK
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46
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Choi MK, Chang MS, Eom SH, Min KS, Kang MH. Physicochemical Composition of Buckwheat Microgreens Grown under Different Light Conditions. ACTA ACUST UNITED AC 2015. [DOI: 10.3746/jkfn.2015.44.5.709] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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47
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Armesto J, Carballo J, Martínez S. Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (B
rassica oleracea
L. var. Acephala
cv. Galega). J Food Biochem 2015. [DOI: 10.1111/jfbc.12151] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jorge Armesto
- Área de Tecnología de los Alimentos, Facultad de Ciencias; Universidad de Vigo; Campus As Lagoas s/n 32004 Ourense Spain
| | - Javier Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias; Universidad de Vigo; Campus As Lagoas s/n 32004 Ourense Spain
| | - Sidonia Martínez
- Área de Tecnología de los Alimentos, Facultad de Ciencias; Universidad de Vigo; Campus As Lagoas s/n 32004 Ourense Spain
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48
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Wang J, Zhao Z, Sheng X, Yu H, Gu H. Influence of leaf-cover on visual quality and health-promoting phytochemicals in loose-curd cauliflower florets. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Jang HW, Moon JK, Shibamoto T. Analysis and Antioxidant Activity of Extracts from Broccoli (Brassica oleracea L.) Sprouts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1169-1174. [PMID: 25574973 DOI: 10.1021/jf504929m] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Samples prepared from fresh broccoli (Brassica oleracea L.) sprouts by water distillation or freeze-drying were examined for antioxidant activity using three assays. All samples exhibited dose-dependent antioxidant activity. The antioxidant activity ranged from 74.48 ± 0.46% (less volatile sample) to 93.2 ± 0.2% (dichloromethane extract sample) at the level of 500 μg/mL. Both dichloromethane extract samples from a water distillate of broccoli sprouts and freeze-dried broccoli sprouts showed potent antioxidant activity, which was comparable to that of BHT. Among the 43 compounds positively identified by gas chromatography-mass spectrometry, 5-methylthiopentylnitrile (31.64 μg/g) was found in the greatest concentration, followed by 4-methylthiobutylisothiocyanate (14.55 μg/g), 4-methylthiobutylnitrile (10.63 μg/g), 3-methylthiopropylisothiocyanate (3.00 μg/g), and 4-methylpentylisothiocyanate (2.48 μg/g). These isothiocyanates are known to possess antioxidant properties. Possible phenolic antioxidants found are 4-(1-methylpropyl)phenol (0.012 μg/g), 4-methylphenol (0.159 μg/g), and 2-methoxy-4-vinylphenol (0.009 μg/g). The present study demonstrates that broccoli sprouts are a good source of natural antioxidants.
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Affiliation(s)
- Hae Won Jang
- Department of Environmental Toxicology, University of California , Davis, California 95616, United States
| | - Joon-Kwan Moon
- Department of Environmental Toxicology, University of California , Davis, California 95616, United States
| | - Takayuki Shibamoto
- Department of Environmental Toxicology, University of California , Davis, California 95616, United States
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50
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Mukai K, Ouchi A, Abe T, Murata K, Nakagawa K, Miyazawa T. Kinetic study of the scavenging reaction of the aroxyl radical by seven kinds of rice bran extracts in ethanol solution. Development of an aroxyl radical absorption capacity (ARAC) assay method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11901-11909. [PMID: 25393029 DOI: 10.1021/jf503996z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Recently, a new assay method that can quantify the aroxyl radical (ArO•) absorption capacity (ARAC) of antioxidants (AOHs) was proposed. In the present work, the second-order rate constants (ks(Extract)) and ARAC values for the reaction of ArO• with seven kinds of rice bran extracts 1-7, which contain different concentrations of α-, β-, γ-, and δ-tocopherols and -tocotrienols (α-, β-, γ-, and δ-Tocs and -Toc-3s) and γ-oryzanol, were measured in ethanol at 25 °C using stopped-flow spectrophotometry. The ks(Extract) value (1.26 × 10(-2) M(-1) s(-1)) of Nipponbare (extract 1) with the highest activity was 1.5 times larger than that (8.29 × 10(-3)) of Milyang-23 (extract 7) with the lowest activity. The concentrations (in mg/100 g) of α-, β-, γ-, and δ-Tocs and -Toc-3s and γ-oryzanol found in the seven extracts 1-7 were determined using HPLC-MS/MS and UV-vis absorption spectroscopy, respectively. From the results, it has been clarified that the ArO•-scavenging rates (ks(Extract)) (that is, the relative ARAC value) obtained for the seven extracts 1-7 may be approximately explained as the sum of the product {Σ ks(AOH-i) [AOH-i]/10(5)} of the rate constant (ks(AOH-i)) and the concentration ([AOH-i]/10(5)) of AOH-i (Tocs, Toc-3s, and γ-oryzanol) included in rice bran extracts. The contribution of γ-oryzanol to the ks(Extract) value was estimated to be between 3.0-4.7% for each extract. Taken together, these results suggest that the ARAC assay method is applicable to general food extracts.
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Affiliation(s)
- Kazuo Mukai
- Department of Chemistry, Faculty of Science, Ehime University , Matsuyama 790-8577, Japan
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