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Andernach L, Schury C, Nickel M, Böttger J, Kaufmann M, Rohn S, Granvogl M, Hanschen FS. Non-enzymatic degradation of aliphatic Brassicaceae isothiocyanates during aqueous heat treatment. Food Chem 2024; 449:138939. [PMID: 38599103 DOI: 10.1016/j.foodchem.2024.138939] [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: 01/18/2024] [Revised: 02/29/2024] [Accepted: 03/02/2024] [Indexed: 04/12/2024]
Abstract
Glucosinolate-derived isothiocyanates are valuable for human health as they exert health promoting effects. As thermal food processing could affect their levels in a structure dependent way, the stability and reactivity of 12 Brassicaceae isothiocyanates during aqueous heating at 100 °C and pH 5-8 were investigated. The formation of their corresponding amines and N,N'-dialk(en)yl thioureas was quantified. Further, the potential to form odor active compounds was investigated by HRGC-MS-olfactometry. A strong structure-reactivity relationship was found and shorter side chains and electron withdrawing groups increase the reactivity of isothiocyanates. 3-(Methylsulfonyl)-propyl isothiocyanate was least stable. The main products are the corresponding amines (up to 69% recovery) and formation of N,N'-dialk(en)yl thioureas is only relevant at neutral to basic pH values. Apart from allyl isothiocyanate also 3-(methylthio)propyl isothiocyanate is precursor to many sulfur-containing odor active compounds. Thus, the isothiocyanate-structure affects their levels but also contributes to the flavor of boiled Brassicaceae vegetables.
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Affiliation(s)
- Lars Andernach
- Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany
| | - Carolina Schury
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, Freising-Weihenstephan D-85354, Germany
| | - Marie Nickel
- Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany
| | - Jana Böttger
- Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany
| | - Martin Kaufmann
- Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Sascha Rohn
- Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Michael Granvogl
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, Freising-Weihenstephan D-85354, Germany; Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Franziska Sabine Hanschen
- Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany.
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2
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Park S, Kim HW, Joo Lee C, Kim Y, Sung J. Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique. Front Nutr 2024; 11:1409008. [PMID: 39104760 PMCID: PMC11298481 DOI: 10.3389/fnut.2024.1409008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Accepted: 07/11/2024] [Indexed: 08/07/2024] Open
Abstract
Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products. VSCs exhibit various chemical structures due to their stability and volatility, and they may form or be altered as a result of enzymatic and chemical reactions during storage and cooking. This study has focused on profiles of VSCs in 58 different vegetable samples by using HS-SPME-GC/MS technique and chemometric analyses. The validation was carried out using cabbage juice as a vegetable matrix for VSCs analysis, showing satisfactory repeatability (RSD 8.07% ~ 9.45%), reproducibility (RSD 4.22% ~ 7.71%), accuracy and specificity. The established method was utilized on various vegetables, revealing that 21 VSCs such as sulfides, disulfides, trisulfides, isothiocyanates, sulfhydryls, and thiophenes were successfully identified and quantified. These compounds were found in a range of vegetables including Allium species, Cruciferae, Capsicum species, green leafy vegetables, and mushrooms. In particular, isocyanate and allyl groups were abundant in Cruciferae and Allium vegetables, respectively. Cooking conditions were shown to reduce the levels of certain sulfur compounds such as dimethyl sulfide and dimethyl trisulfide in vegetables like broccoli and cabbage, suggesting that heat treatment can lead to the volatilization and reduction of these compounds. The present study provides reliable insights into the compositions of VSCs in various vegetables and examines the changes induced by different cooking methods.
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Affiliation(s)
- Samuel Park
- Department of Food Science and Biotechnology, Andong National University, Andong, Gyeongbuk, Republic of Korea
| | - Heon-Woong Kim
- National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun, Jeonbuk, Republic of Korea
| | - Chang Joo Lee
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, Jeonbuk, Republic of Korea
| | - Younghwa Kim
- Department of Food Science and Biotechnology, Kyungsung University, Busan, Republic of Korea
| | - Jeehye Sung
- Department of Food Science and Biotechnology, Andong National University, Andong, Gyeongbuk, Republic of Korea
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3
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Hanschen FS. Acidification and tissue disruption affect glucosinolate and S-methyl-l-cysteine sulfoxide hydrolysis and formation of amines, isothiocyanates and other organosulfur compounds in red cabbage (Brassica oleracea var. capitata f. rubra). Food Res Int 2024; 178:114004. [PMID: 38309927 DOI: 10.1016/j.foodres.2024.114004] [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: 11/03/2023] [Revised: 01/03/2024] [Accepted: 01/08/2024] [Indexed: 02/05/2024]
Abstract
Cabbages are rich in sulfur-containing metabolites like glucosinolates (GLSs) and S-methyl-l-cysteine sulfoxide (SMCSO). Tissue disruption initiates hydrolysis of these compounds and bioactive volatile hydrolysis products such as isothiocyanates (ITCs), sulfides, and thiosulfinates are formed. However, nitriles, epithionitriles, or amines can also result from GLSs. Here, the influence of hydrolysis time, extent of tissue disruption (chopping vs. homogenization), and addition of lemon juice or vinegar on the outcome of enzymatic hydrolysis of GLSs and SMCSO was investigated in red cabbage. Chopping led to partial hydrolysis of GLSs, whereas homogenization completely degraded GLSs but only had a small effect on SMCSO. Homogenization increased amine formation from alkenyl and methylthioalkyl ITCs, but not from methylsulfinylalkyl ITCs. Acidification inhibited formation of products from SMCSO. Further, it reduced nitrile and epithionitrile formation and stopped amine formation, thereby increasing ITC levels. Therefore, acidification is a valuable mean to enhance ITC levels in fresh Brassica foods.
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Affiliation(s)
- Franziska S Hanschen
- Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany; Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e. V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany.
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4
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Zhang X, Guan H, Zhao Q, Gong H, Wang D, Wang P, Li H, Liu W. Effect of thermal treatment on the flavor quality of Chinese spicy cabbage. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Teng X, Zhang M, Mujumdar AS. Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review. Food Res Int 2023; 163:112252. [PMID: 36596164 DOI: 10.1016/j.foodres.2022.112252] [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: 09/22/2022] [Revised: 11/18/2022] [Accepted: 11/26/2022] [Indexed: 12/03/2022]
Abstract
The emerging area of phototreatment technology has shown a significant potential to enhance the quality of fresh-cut fruit and vegetable products (FFVP). This review critically evaluates relevant literatures to address the potential for phototreatment technology (Red, blue, green, ultraviolet and pulsed light) applied to FFVP, outline the key to the success of phototreatment processing, and discuss the corresponding problems for phototreatment processing along with research and development needs. Base on photothermal, photophysical and photochemical process, phototreatment displays a great potential to maintain quality attributes of FFVP. The operating parameters of light, the surface properties and matrix components of the targeted material and the equipment design affect the quality of the fresh-cut products. To adapt current phototreatment technology to industrial FFVP processing, it is necessary to offset some limitations, especially control of harmful substances (For example, nitrite and furan) produced by phototreatment, comparison between different phototreatment technologies, and establishment of mathematical models/databases.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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6
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Zhai X, Wang J, Wang H, Xue M, Yao X, Li M, Yu J, Zhang L, Wan X. Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing. Food Res Int 2022; 162:112106. [DOI: 10.1016/j.foodres.2022.112106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 11/15/2022]
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7
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Delbaere SM, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx ME, Grauwet T, Van Loey AM. The Volatile Profile of Brussels Sprouts ( Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions. Foods 2022; 11:foods11182892. [PMID: 36141018 PMCID: PMC9498443 DOI: 10.3390/foods11182892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/09/2022] [Accepted: 09/10/2022] [Indexed: 11/16/2022] Open
Abstract
Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies on the impact of PEF at low field strength on biochemical conversions in plant-based matrices are scarce but urgently needed to provide the necessary scientific basis allowing to open a potential promising field of applications. As a first objective, the effect of PEF and other treatments that aim to steer biochemical conversions on the volatile profile of Brussels sprouts was compared in this study. As a second objective, the effect of varying PEF conditions on the volatile profile of Brussels sprouts was elucidated. Volatile fingerprinting was used to deduce whether and which (bio)chemical reactions had occurred. Surprisingly, PEF at 1.01 kV/cm and 2.7 kJ/kg prior to heating was assumed not to have caused significant membrane permeabilization since similar volatiles were observed in the case of only heating, as opposed to mixing. A PEF treatment with an electrical field strength of 3.00 kV/cm led to a significantly higher formation of certain enzymatic reaction products, being more pronounced when combined with an energy input of 27.7 kJ/kg, implying that these PEF conditions could induce substantial membrane permeabilization. The results of this study can be utilized to steer enzymatic conversions towards an intended volatile profile of Brussels sprouts by applying PEF.
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Formation of volatile sulfur compounds and S-methyl-l-cysteine sulfoxide in Brassica oleracea vegetables. Food Chem 2022; 383:132544. [PMID: 35247727 DOI: 10.1016/j.foodchem.2022.132544] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 11/21/2022]
Abstract
Besides glucosinolates, Brassica vegetables accumulate sulfur-containing (+)-S-methyl-l-cysteine sulfoxide (SMCSO, methiin), mainly known from Allium vegetables. Such (+)-S-alk(en)yl-l-cysteine sulfoxides can degrade to volatile organosulfur compounds (VOSCs), which have been linked to health beneficial effects. In the present study, the accumulation of SMCSO and the formation of VOSCs was investigated in Brassica oleracea vegetables. SMCSO content of commercially available white and red cabbages was monitored over a three-month period and linked with the formation of VOSCs. S-Methyl methanethiosulfinate was the main VOSC released from SMCSO. Upon heating, it degraded to dimethyltrisulfide and dimethyldisulfide, which were less abundant in fresh homogenates. SMCSO made up approximately 1% of the dry matter of cabbages and the overall contents were similar in white and red cabbages (3.2-10.2 and 3.9-10.3 µmol/g fresh weight, respectively). Using proteome profiling it was shown that recovery of VOSCs correlated with abundance of two isoforms of cystine lyase.
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Janssens M, Verlinden BE, Hertog MLATM, Nicolaï BM. Quality Evolution and Aroma Profile of Pointed Cabbage in Different Storage Regimes. FRONTIERS IN PLANT SCIENCE 2022; 13:852817. [PMID: 35498690 PMCID: PMC9051525 DOI: 10.3389/fpls.2022.852817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 03/11/2022] [Indexed: 06/14/2023]
Abstract
With its increasing popularity, the need for optimal storage conditions of pointed cabbages becomes more important to meet the year-round demand. Storage of the pointed varieties, however, is more difficult compared to the traditional, round varieties and is limited to a few weeks in normal air. Pointed cabbages are more susceptible to quality loss (shriveling, yellowing of leaves, weight loss, fungal, and bacterial infections) and tend to spoil much faster. In order to provide a year-round availability of the fresh product, storage under controlled atmosphere (CA) could offer a solution. In this study, pointed, white cabbage heads (Brassica oleracea var. capitata for. alba L. subv. Conica cv. 'Caraflex') were stored at 1°C from November 2018 to May 2019 under four different CA conditions (1 kPa O2 + 1.5 kPa CO2, 1 kPa O2 + 5 kPa CO2, 3 kPa O2 + 1.5 kPa CO2, and 3 kPa O2 + 5 kPa CO2), and compared to storage under normal air. Results showed that CA storage resulted in a prolonged storage life with a good quality retention for both texture and aroma. CA-stored cabbages showed less weight loss, shriveling, and yellowing. Internal quality parameters [color, soluble solids content (SSC)] were stable over the whole storage period for all objects. The aroma profiles of both the storage atmosphere and cabbage samples were impacted by storage duration. The aroma of cabbage juice was also affected by the storage regime. A clear separation was found for cabbage stored under CA compared to the reference group. From the CA-treatments studied, a combination of low oxygen (1 kPa O2) and elevated carbon dioxide levels (5 kPa CO2) showed the best results maintaining quality. Storage under CA resulted in a better resemblance to the aroma of freshly, harvested produce compared to cabbages stored in normal air.
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Affiliation(s)
| | | | | | - Bart M. Nicolaï
- Flanders Centre of Postharvest Technology, Leuven, Belgium
- BIOSYST-MeBioS Postharvest Research Group, KU Leuven, Leuven, Belgium
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10
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Kyriakou S, Trafalis DT, Deligiorgi MV, Franco R, Pappa A, Panayiotidis MI. Assessment of Methodological Pipelines for the Determination of Isothiocyanates Derived from Natural Sources. Antioxidants (Basel) 2022; 11:antiox11040642. [PMID: 35453327 PMCID: PMC9029005 DOI: 10.3390/antiox11040642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 12/16/2022] Open
Abstract
Isothiocyanates are biologically active secondary metabolites liberated via enzymatic hydrolysis of their sulfur enriched precursors, glucosinolates, upon tissue plant disruption. The importance of this class of compounds lies in their capacity to induce anti-cancer, anti-microbial, anti-inflammatory, neuroprotective, and other bioactive properties. As such, their isolation from natural sources is of utmost importance. In this review article, an extensive examination of the various parameters (hydrolysis, extraction, and quantification) affecting the isolation of isothiocyanates from naturally-derived sources is presented. Overall, the effective isolation/extraction and quantification of isothiocyanate is strongly associated with their chemical and physicochemical properties, such as polarity-solubility as well as thermal and acidic stability. Furthermore, the successful activation of myrosinase appears to be a major factor affecting the conversion of glucosinolates into active isothiocyanates.
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Affiliation(s)
- Sotiris Kyriakou
- Department of Cancer Genetics, Therapeutics & Ultrastructural Pathology, The Cyprus Institute of Neurology & Genetics, Ayios Dometios, Nicosia 2371, Cyprus;
| | - Dimitrios T. Trafalis
- Laboratory of Pharmacology, Medical School, National & Kapodistrian University of Athens, 11527 Athens, Greece; (D.T.T.); (M.V.D.)
| | - Maria V. Deligiorgi
- Laboratory of Pharmacology, Medical School, National & Kapodistrian University of Athens, 11527 Athens, Greece; (D.T.T.); (M.V.D.)
| | - Rodrigo Franco
- Redox Biology Centre, University of Nebraska-Lincoln, Lincoln, NE 68583, USA;
- Department of Veterinary Medicine & Biomedical Sciences, University of Nebraska-Lincoln, Lincoln, NE 68583, USA
| | - Aglaia Pappa
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece;
| | - Mihalis I. Panayiotidis
- Department of Cancer Genetics, Therapeutics & Ultrastructural Pathology, The Cyprus Institute of Neurology & Genetics, Ayios Dometios, Nicosia 2371, Cyprus;
- Correspondence: ; Tel.: +357-22392626
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11
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Bacterial community structure in acidic gruel from different regions and its influence on quality. Food Res Int 2021; 141:110130. [PMID: 33641997 DOI: 10.1016/j.foodres.2021.110130] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 12/10/2020] [Accepted: 01/06/2021] [Indexed: 11/21/2022]
Abstract
Acidic gruel is a popular and nutritious fermented cereal food in China. However, the relationship between microbial function and quality of traditionally-fermented acidic gruel has not been evaluated. In this study, the microbiome, sensory quality and nutritional components of 98 samples of naturally fermented acidic gruel collected from Guangxi, Shanxi and Inner Mongolia were analyzed by high-throughput sequencing combined with various determination methods. High-throughput sequencing showed bacteria in acidic gruel belonged mainly to the genera Lactobacillus, Acetobacter, Bacillus, Clostridium and Weissella. Bacterial community composition and sensory quality of samples from Shanxi and Inner Mongolia were similar, but significantly different from Guangxi samples (p < 0.05). PICRUSt showed that gene functions were mostly related to carbohydrate and amino acid metabolism; all dominant bacterial genera, except Lactobacillus, were related to taste and volatile flavour indices. Acidic gruel was rich in amino acids, organic acids and soluble solids, which were in significantly higher concentrations in samples from Guangxi than in samples from Shanxi and Inner Mongolia; pH values of samples from Guangxi were also the highest. These differences may be caused by geographical, environmental or manufacturing differences.
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12
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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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Pinto T, Aires A, Cosme F, Bacelar E, Morais MC, Oliveira I, Ferreira-Cardoso J, Anjos R, Vilela A, Gonçalves B. Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants. Foods 2021; 10:foods10010106. [PMID: 33419090 PMCID: PMC7825428 DOI: 10.3390/foods10010106] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/29/2020] [Accepted: 01/01/2021] [Indexed: 02/06/2023] Open
Abstract
Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer's choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported.
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Affiliation(s)
- Teresa Pinto
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
- Correspondence: ; Tel.: +351-259-350-345
| | - Alfredo Aires
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (A.A.); (M.C.M.)
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Eunice Bacelar
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Maria Cristina Morais
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (A.A.); (M.C.M.)
| | - Ivo Oliveira
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Jorge Ferreira-Cardoso
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Rosário Anjos
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
| | - Alice Vilela
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Berta Gonçalves
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (I.O.); (J.F.-C.); (R.A.); (B.G.)
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14
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Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25163696. [PMID: 32823667 PMCID: PMC7464038 DOI: 10.3390/molecules25163696] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/07/2020] [Accepted: 08/10/2020] [Indexed: 12/19/2022]
Abstract
Cabbage is an important source of bioactive compound, which is available throughout the year. However, a lot of different traditional, and hybrid varieties with different levels and composition of bioactive compounds can be found on the market. The aim of the study was to obtain quantitative results showing comparative differences between different white cabbages (“Čepinski”, “Varaždinski”, “Bravo”, “Ogulinski”) from Croatia. Morphometric parameters and physicochemical composition were determined while using standard procedures. Phenolic acids were determined using high-performance liquid chromatography and volatile compounds were analysed by the solid-phase micro-extraction gas chromatography with mass spectrometry (SPME-GC-MS) smethod. The results showed that studied cabbage cultivars differed in physicochemical composition and morphological traits. Six phenolic acids were identified and quantified, whereas a sinapic acid was the most dominant component (65.9–78.15 mg/kg). Aldehydes, esters, alcohols, and terpenes were the major classes of organic volatile compounds present in the studied cabbages. “Čepinski”, which has never been analysed before, showed to contain the highest amount of d-limone (40.75 µg/L) and allyl isothiocyanate (1090.26 µg/L), the most important volatile compounds responsible for the fresh cabbage flavour. The presented results mark off “Čepinski” cultivar as valuable for larger production and further examination.
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15
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Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108666] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Langford VS, Padayachee D, McEwan MJ, Barringer SA. Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (
SIFT
‐
MS
). FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3516] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | | | - Murray J. McEwan
- Syft Technologies Limited Christchurch New Zealand
- Department of Chemistry University of Canterbury Christchurch New Zealand
| | - Sheryl A. Barringer
- Department of Food Science and Technology The Ohio State University Columbus OH United States of America
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17
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Deuscher Z, Andriot I, Sémon E, Repoux M, Preys S, Roger JM, Boulanger R, Labouré H, Le Quéré JL. Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences. JOURNAL OF MASS SPECTROMETRY : JMS 2019; 54:92-119. [PMID: 30478865 DOI: 10.1002/jms.4317] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 11/16/2018] [Accepted: 11/20/2018] [Indexed: 05/28/2023]
Abstract
Direct-injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e-noses) in classification tasks are briefly reviewed, with an emphasis on food-related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR-MS), and many results obtained using the powerful PTR-time of flight-MS (PTR-ToF-MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR-ToF-MS. A supervised multivariate data analysis based on partial least squares regression-discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR-MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.
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Affiliation(s)
- Zoé Deuscher
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- CIRAD, UMR 95 QUALISUD, F-34000, Montpellier, France
| | - Isabelle Andriot
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- ChemoSens Platform, CSGA, F-21000, Dijon, France
| | - Etienne Sémon
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- ChemoSens Platform, CSGA, F-21000, Dijon, France
| | | | | | - Jean-Michel Roger
- IRSTEA, Information, Technologies and Environmental Assessment for Agro-Processes, F-34000, Montpellier, France
| | | | - Hélène Labouré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
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18
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Rajkumar G, Shanmugam S, Galvâo MDS, Dutra Sandes RD, Leite Neta MTS, Narain N, Mujumdar AS. Comparative evaluation of physical properties and volatiles profile of cabbages subjected to hot air and freeze drying. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Status of selected ion flow tube MS: accomplishments and challenges in breath analysis and other areas. Bioanalysis 2016; 8:1183-201. [PMID: 27212131 DOI: 10.4155/bio-2016-0038] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
This article reflects our observations of recent accomplishments made using selected ion flow tube MS (SIFT-MS). Only brief descriptions are given of SIFT-MS as an analytical method and of the recent extensions to the underpinning analytical ion chemistry required to realize more robust analyses. The challenge of breath analysis is given special attention because, when achieved, it renders analysis of other air media relatively straightforward. Brief overviews are given of recent SIFT-MS breath analyses by leading research groups, noting the desirability of detection and quantification of single volatile biomarkers rather than reliance on statistical analyses, if breath analysis is to be accepted into clinical practice. A 'strengths, weaknesses, opportunities and threats' analysis of SIFT-MS is made, which should help to increase its utility for trace gas analysis.
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Materić D, Bruhn D, Turner C, Morgan G, Mason N, Gauci V. Methods in plant foliar volatile organic compounds research. APPLICATIONS IN PLANT SCIENCES 2015; 3:apps1500044. [PMID: 26697273 PMCID: PMC4683038 DOI: 10.3732/apps.1500044] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Accepted: 10/23/2015] [Indexed: 05/26/2023]
Abstract
Plants are a major atmospheric source of volatile organic compounds (VOCs). These secondary metabolic products protect plants from high-temperature stress, mediate in plant-plant and plant-insect communication, and affect our climate globally. The main challenges in plant foliar VOC research are accurate sampling, the inherent reactivity of some VOC compounds that makes them hard to detect directly, and their low concentrations. Plant VOC research relies on analytical techniques for trace gas analysis, usually based on gas chromatography and soft chemical ionization mass spectrometry. Until now, these techniques (especially the latter one) have been developed and used primarily by physicists and analytical scientists, who have used them in a wide range of scientific research areas (e.g., aroma, disease biomarkers, hazardous compound detection, atmospheric chemistry). The interdisciplinary nature of plant foliar VOC research has recently attracted the attention of biologists, bringing them into the field of applied environmental analytical sciences. In this paper, we review the sampling methods and available analytical techniques used in plant foliar VOC research to provide a comprehensive resource that will allow biologists moving into the field to choose the most appropriate approach for their studies.
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Affiliation(s)
- Dušan Materić
- Department of Environment, Earth and Ecosystems, The Open University, Walton Hall, Milton Keynes MK7 6AA, United Kingdom
| | - Dan Bruhn
- Department of Environment, Earth and Ecosystems, The Open University, Walton Hall, Milton Keynes MK7 6AA, United Kingdom
| | - Claire Turner
- Department of Life, Health and Chemical Sciences, The Open University, Walton Hall, Milton Keynes MK7 6AA, United Kingdom
| | - Geraint Morgan
- Department of Physical Sciences, The Open University, Walton Hall, Milton Keynes MK7 6AA, United Kingdom
| | - Nigel Mason
- Department of Physical Sciences, The Open University, Walton Hall, Milton Keynes MK7 6AA, United Kingdom
| | - Vincent Gauci
- Department of Environment, Earth and Ecosystems, The Open University, Walton Hall, Milton Keynes MK7 6AA, United Kingdom
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