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Castelló ML, Sesé T, García-Mares FJ, Juan-Borrás MDS, Ortolá MD. Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods. Foods 2024; 13:1823. [PMID: 38928765 PMCID: PMC11202492 DOI: 10.3390/foods13121823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 05/31/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Moringa oleifera is a plant native to India that is well adapted to warm climates with a high yield and low agronomic requirements. Pods are one of the edible parts of this plant and are commonly consumed in some places, (India, Morocco, etc.) when in an early vegetative state. However, both production and consumption of this plant are scarce and seasonal in Europe and treatments to extend its shelf life are required. Therefore, the aim of this study has been to evaluate the variation in the physicochemical properties of Moringa oleifera pods at two stages of maturity, tender and mature, in terms of mass variation, optical and mechanical properties, protein content, total antioxidant capacity and phenolic profile, after boiling them in tap water at 100 °C for different lengths of time (0, 2, 5, 8, 12, 16, and 20 min). The mass of the tender pods increased by 15% during cooking, while the mature pods gradually lost weight. The protein content was approximately 4% with no significant change brought about by cooking. Ferulic, trans-cinnamic, p-coumaric, and ellagic acids were found in the fresh pods. During cooking, these phenols disappeared, and others appeared, including epicatechin and quercetin 3-glucoside, especially in the tender pods. In conclusion, boiling could contribute to an improvement in the organoleptic properties of moringa pods and to an extension of their storage and to wider availability on the market.
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Affiliation(s)
- María Luisa Castelló
- Food Engineering Research Institute—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (T.S.); (M.d.S.J.-B.); (M.D.O.)
| | - Tomás Sesé
- Food Engineering Research Institute—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (T.S.); (M.d.S.J.-B.); (M.D.O.)
| | - Francisco José García-Mares
- Department of Hydraulic Engineering and Environment, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;
| | - María del Sol Juan-Borrás
- Food Engineering Research Institute—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (T.S.); (M.d.S.J.-B.); (M.D.O.)
| | - María Dolores Ortolá
- Food Engineering Research Institute—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (T.S.); (M.d.S.J.-B.); (M.D.O.)
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2
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Cruz LL, Barco VS, Paula VG, Souza MR, Gallego FQ, Monteiro GC, Lima GPP, Damasceno DC, Volpato GT. Toxicological effects of the Curatella americana extract in embryo development of female pups from diabetic rats. Reprod Biol 2023; 23:100819. [PMID: 37918046 DOI: 10.1016/j.repbio.2023.100819] [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: 04/20/2023] [Revised: 10/16/2023] [Accepted: 10/18/2023] [Indexed: 11/04/2023]
Abstract
Maternal diabetes can influence the development of offspring during fetal life and postnatally. Curatella americana is a plant used as a menstrual cycle regulator and to prevent diabetes. This study evaluates the effects of C. americana aqueous extract on the estrous cycle and preimplantation embryos of adult female pups from diabetic rats. Female Sprague Dawley newborn rats received Streptozotocin or vehicle (citrate buffer). At adulthood, were submitted to the Oral Glucose Tolerance Test, and mated. The female rats were obtained and were distributed into four experimental groups: OC and OC/T represent female pups of control mothers and received water or plant extract, respectively; OD and OD/T represent female pups of diabetic mothers and received water or plant extract, respectively. The estrous cycle was followed for 10 days, the rats were mated and on gestational day 4 was performed preimplantation embryo analysis. Phenolic composition and biogenic amines in the extract were analyzed about the influence of the thermal process. The female pups from diabetic dams exhibited glucose intolerance, irregular estral cycle and a higher percentage of pre-embryos in delayed development (morula stage). After C. americana treatment, OD/T group no present a regular estrous cycle. Furthermore, the infusion process increases phenolic compounds and biogenic amines levels, which can have anti-estrogenic effect, anticipates the early embryonic development, and impair pre-implantation embryos. Thus, the indiscriminate use of medicinal plants should be avoided in any life phases by women, especially during pregnancy.
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Affiliation(s)
- Larissa Lopes Cruz
- Laboratory of System Physiology and Reproductive Toxicology, Institute of Biological and Health Sciences, Federal University of Mato Grosso (UFMT), Barra do Garças, Brazil; Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Vinícius Soares Barco
- Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Verônyca Gonçalves Paula
- Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Maysa Rocha Souza
- Laboratory of System Physiology and Reproductive Toxicology, Institute of Biological and Health Sciences, Federal University of Mato Grosso (UFMT), Barra do Garças, Brazil; Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Franciane Quintanilha Gallego
- Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Gean Charles Monteiro
- Department of Chemical and Biological Sciences, Institute of Bioscience, São Paulo State University, Botucatu, Brazil
| | - Giuseppina Pace Pereira Lima
- Department of Chemical and Biological Sciences, Institute of Bioscience, São Paulo State University, Botucatu, Brazil
| | - Débora Cristina Damasceno
- Laboratory of Experimental Research on Gynecology and Obstetrics, Postgraduate Course on Tocogynecology, Botucatu Medical School, Universidade Estadual Paulista (UNESP), Botucatu, Brazil
| | - Gustavo Tadeu Volpato
- Laboratory of System Physiology and Reproductive Toxicology, Institute of Biological and Health Sciences, Federal University of Mato Grosso (UFMT), Barra do Garças, Brazil.
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3
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Burgos-Edwards A, Miño S, Nina N, Plaza C, Daza F, Theoduloz C, Paillán H, Carrasco B, Gajardo M, Schmeda-Hirschmann G. Phenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgaris. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:762-767. [PMID: 37812277 DOI: 10.1007/s11130-023-01111-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/02/2023] [Indexed: 10/10/2023]
Abstract
The tender green pods of the common bean (Phaseolus vulgaris L.) are marketed fresh, frozen or canned. The main bean accessions cultivated for green pods in central Chile are Arroz, Magnum, Peumo and the introduced Malibú. Little is known about the identity of phenolics in the processed pods or in the boiled bean leaves. Raw leaves from Chilean bean landraces showed a strong inhibition towards the enzyme α-glucosidase, associated with flavonoids and caffeoyl malic acid content. The aim of this work was to assess the phenolic composition, antioxidant capacity and activity towards α-glucosidase of boiled leaves and green pods from selected bean landraces. The study was performed with four green pods samples and six leaf accessions, respectively. The leaves included the continuous growth bean Ñuño (red seed and black seed). Antioxidant capacity and inhibition of α-glucosidase were measured. The main phenolics were identified by comparison with standards and were quantified using calibration curves. The extracts of most boiled green pods inhibited α-glucosidase while the leaves were inactive. The content of phenolics in the boiled pods is low, with rutin and quercetin 3-O-glucuronide as the main constituents. In boiled leaves, the main phenolics were quercetin 3-O-glucuronide and kaempferol 3-O-glucuronide. The main flavonoids and caffeoyl malic acid in leaves decreased after boiling. Boiling affected the phenolic profile, reducing antioxidant capacity and glucosidase inhibition, highlighting the importance of characterizing foods as they are ingested.
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Affiliation(s)
- Alberto Burgos-Edwards
- Centro de Estudios en Alimentos Procesados (CEAP), ANID-Regional, Gore Maule R0912001, Talca, 3480094, Chile.
| | - Sophia Miño
- Centro de Estudios en Alimentos Procesados (CEAP), ANID-Regional, Gore Maule R0912001, Talca, 3480094, Chile
| | - Nélida Nina
- Centro de Estudios en Alimentos Procesados (CEAP), ANID-Regional, Gore Maule R0912001, Talca, 3480094, Chile
- Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, Talca, 3480094, Chile
| | - Cecilia Plaza
- Biotecnología, Universidad Católica Boliviana San Pablo, Santa Cruz, Bolivia
| | - Fabiana Daza
- Biotecnología, Universidad Católica Boliviana San Pablo, Santa Cruz, Bolivia
| | - Cristina Theoduloz
- Centro de Estudios en Alimentos Procesados (CEAP), ANID-Regional, Gore Maule R0912001, Talca, 3480094, Chile
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, Talca, 3480094, Chile
| | - Hernán Paillán
- Facultad de Ciencias Agrarias, Universidad de Talca, Campus Lircay, Talca, 3480094, Chile
| | - Basilio Carrasco
- Centro de Estudios en Alimentos Procesados (CEAP), ANID-Regional, Gore Maule R0912001, Talca, 3480094, Chile
| | - Mónica Gajardo
- Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, Talca, 3480094, Chile
| | - Guillermo Schmeda-Hirschmann
- Centro de Estudios en Alimentos Procesados (CEAP), ANID-Regional, Gore Maule R0912001, Talca, 3480094, Chile
- Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, Talca, 3480094, Chile
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Shi B, Moon B. Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings. Heliyon 2023; 9:e18906. [PMID: 37588612 PMCID: PMC10425890 DOI: 10.1016/j.heliyon.2023.e18906] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/14/2023] [Accepted: 08/02/2023] [Indexed: 08/18/2023] Open
Abstract
Fermented seasonings are widely used in Korean cuisine; however, some contain high levels of biogenic amines (BAs). In this study, in order to estimate the potential BA risk from fermented seasoning, the BA contents in 50 commercial brands (n = 292) of five seasonings (soy sauce, Gochujang, Doenjang, Ssamjang, and Cheonggukjang) and their changes due to different cooking methods were evaluated by high-performance liquid chromatography. The risk assessment for consumer exposure was evaluated by computing the estimated daily intake (EDI), histamine (HIS) intake, and tyramine (TYR) intake. Maximum contents of HIS detected in Cheonggukjang, soy sauce, Doenjang, and Ssamjang were 318.46, 148.15, 123.65, and 114.07 mg/kg, respectively. However, even in the worst-case scenario, the EDI value and HIS intake results demonstrated that the seasonings had a limited impact on the risk of HIS poisoning due to their low consumption. Cheonggukjang exhibited the highest TYR content (312.89 mg/kg), and the TYR exposure results implied that those taking classical antidepressant monoamine oxidase inhibitors should pay attention to Cheonggukjang. After stir-frying, the total BA retentions in soy sauce and Gochujang were only 51.45% and 57.08%, respectively, which may be caused by high temperature. Based on the results of this study, the five seasonings contained various BAs, which can be influenced by the cooking process, and all five seasonings are safe for the general population in terms of the risk of BAs.
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Affiliation(s)
- BaoZhu Shi
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi, 17546, Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi, 17546, Republic of Korea
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5
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Shi B, Kim S, Moon B. Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions. Food Sci Biotechnol 2023; 32:1049-1056. [PMID: 37215255 PMCID: PMC10195943 DOI: 10.1007/s10068-023-01246-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/21/2022] [Accepted: 01/02/2023] [Indexed: 01/22/2023] Open
Abstract
Shrimp paste, a type of traditional Chinese food prepared from shrimp fermented with salt, contains biogenic amines (BAs). In this study, the BA content, salinity, and pH of eight commercial low-salt shrimp pastes were analyzed. In addition, the influences of various cooking conditions on the BA content of it were evaluated by HPLC. The total BA amount per product ranged between 32.39 and 1051.16 mg/kg. The salinity and pH were found significantly inversely correlated with the total BA amount. Of the cooking methods tested, after microwave heating and stir-frying, the total BA amount of shrimp paste, which showed the highest BA amount among 8 samples, declined from 1051.16 to 598.48 and 650.49 mg/kg, respectively; however, boiling or steaming showed no significant effects on the total BA amount. These results indicated possible health risk of low-salt shrimp paste whereas the risk could be reduced by choosing appropriate cooking method.
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Affiliation(s)
- BaoZhu Shi
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546 Republic of Korea
| | - Siwoo Kim
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546 Republic of Korea
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6
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Dhansu P, Ram B, Singh AK, Tomar SK, Karuppaiyan R, Kumar R, Chhabra ML, Singh A, Raja AK, Kaushik P, Pandey SK. Different Treatments for Sugarcane Juice Preservation. Foods 2023; 12:311. [PMID: 36673403 PMCID: PMC9857402 DOI: 10.3390/foods12020311] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/08/2022] [Accepted: 12/13/2022] [Indexed: 01/11/2023] Open
Abstract
This investigation aimed to optimize the time, pH, pressure, and temperature of sugarcane juice pasteurization and to develop a "ready to serve" bottled sugarcane juice with a high preservation efficiency. Fresh sugarcane juice was extracted from sugarcane genotype Co 89003, and beverage samples were collected using three different treatments: sulphitation of juice with the addition of potassium metabisulphite (KMS-25, 50, 100, and 150 ppm), acidification of juice (addition of citric acid, to reduce the pH of the juice to 4.8, 4.5, and 4.25), and steam treatment of the canes (5 min, 10, and 15 min at 7 psi). In all treatments, the juice was pasteurized in glass bottles @ 65 °C for 25 min and stored at low temperature (5 °C) in pre-sterilized glass bottles. Juice properties such as the ˚Brix, total sugar, pH, and total phenolic content decreased with storage, whereas the microbial count, titrable acidity, and reducing sugar content significantly increased during storage. The addition of KMS, citric acid, and the steam treatment reduced the browning of juice and maintained the color of juice during storage, by inhibiting the polyphenol oxidase enzyme activity, from 0.571 unit/mL to 0.1 unit/mL. Among the selected treatments, sugarcane juice with KMS (100 and 150 ppm) and steam treatment of the canes for 5 and 10 min at 7 psi showed the minimum changes in physico-chemical properties, sensory qualities, and restricted microbial growth. Thesulphitation treatment with pasteurization proved best for increasing the shelf life of sugarcane juice upto 90 days with refrigeration. Similarly, the steam-subjected cane juice (10 and 15 min at 7 psi) could be effectively preserved for upto 30 days with refrigeration, without any preservative.
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Affiliation(s)
- Pooja Dhansu
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
| | - Bakshi Ram
- ICAR–Sugarcane Breeding Institute, Coimbatore 641007, Tamil Nadu, India
| | | | | | | | - Ravinder Kumar
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
| | - Manohar Lal Chhabra
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
| | - Ajay Singh
- Department of Food Technology, Mata Gujri College, Fatehgarh Sahib 140406, Punjab, India
| | - Arun Kumar Raja
- ICAR–Sugarcane Breeding Institute, Coimbatore 641007, Tamil Nadu, India
| | - Prashant Kaushik
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Shashi Kant Pandey
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
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Shiekh KA, Luanglaor T, Hanprerakriengkrai N, Jafari S, Kijpatanasilp I, Asadatorn N, Worobo RW, Bekhit AEDA, Assatarakul K. Antioxidants and Quality Changes of Thermally Processed Purple Corn ( Zea mays L.) Milk Fortified with Low Sucrose Content during Cold Storage. Foods 2023; 12:277. [PMID: 36673368 PMCID: PMC9857751 DOI: 10.3390/foods12020277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 11/28/2022] [Accepted: 12/08/2022] [Indexed: 01/11/2023] Open
Abstract
Purple corn kernels were subjected to boiling and steaming times of 5-15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins, total phenolics, antioxidant activity, color and viscosity values showed promising results in pasteurized PCM samples extracted from kernels steamed for 5 min (PPCM-S5) compared to other samples (p ≤ 0.05). Changes in L*, a* and b* values, total phenolics and DPPH activity were lowered in PPCM-S5 samples with higher retention of anthocyanins compared to the PCM extracted from boiled kernels (p ≤ 0.05). PCM extracted from 5 min steamed kernels fortified with 4% sucrose (PCM5-S4) after pasteurization revealed the lowest changes in color, pH, total soluble solid and viscosity during 12 days of storage at 4 °C compared to the unpasteurized PCM without sucrose and pasteurized PCM fortified with 6% sucrose. Additionally, pasteurized PCM5-S4 samples marked the highest anthocyanins, total phenolics and antioxidant activity during storage. Microbial load was lowest in pasteurized PCM5-S4 samples stored at 4 °C for 12 days. However, coliforms, yeast or mold and Escherichia coli were not present in the thermally processed PCM samples. The highest sensory scores were obtained in PCM5-S4 at day 12 of storage compared to PCM without any treatment. Therefore, pasteurized PCM extracted from 5 min steamed purple corn kernels retained bioactivity along with 4% sucrose fortification resulted in higher sensory acceptability. As a consequence the shelf-life of PCM5-S4 sample was extended up to 12 days at 4 °C.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
- School of Agro-Industry, Mae Fah Luang University, Thasud, Chiang Rai 57100, Thailand
| | - Thitirat Luanglaor
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | | | - Saeid Jafari
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Nicha Asadatorn
- International Programme in Hazardous Substance and Environmental Management (IP-HSM), Graduate School, Chulalongkorn University, Bangkok 10330, Thailand
| | - Randy W. Worobo
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USA
| | | | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USA
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8
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Sharma S, Padhi S, Kumari M, Patnaik S, Sahoo D. Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity. Front Nutr 2022; 9:861347. [PMID: 35529464 PMCID: PMC9069990 DOI: 10.3389/fnut.2022.861347] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/10/2022] [Indexed: 02/02/2023] Open
Abstract
Green leafy vegetables or GLVs are one of the main attractions in the local vegetable market and are widely consumed as the main course and side dish in the Sikkim Himalayan region (SHR). This study evaluated the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant potential in different extracts such as methanolic (MeOH), ethyl acetate (EtOAC), and hexane extracts of selected GLVs followed by changes in the antioxidant activity on cooking and stimulated gastrointestinal (GI) digestion. The MeOH extracts of Urtica dioica L. (Sisnu), Nasturtium officinale W. T. Aiton (Simrayo), Diplazium esculentum Retz. Sw. (Ningro), and Chenopodium album L. (Bethu) were estimated to have higher TPC [22.73–45.84 μg gallic acid equivalent (GAE)/mg of extract]. In contrast, the plant extracts prepared using EtOAC (except for N. officinale, where TFC was found to be higher in hexane extract) were found to contain higher TFC (3.42–14.86 μg quercetin equivalent (QE)/mg of extract). The MeOH extracts also exhibited higher 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (9.55–18.67 μg ascorbic acid equivalent (AAE)/mg of extract), total antioxidant activity (TAA) (0.27–0.32 mg AAE/mg of extract), and reducing power potential (RPP) (1.6–9.9 μg AAE/mg of extract). Among the test MeOH extracts, U. dioica demonstrated relatively higher antioxidant activities and was selected for cooking experiments followed by simulated GI digestion. The findings revealed that the loss of antioxidant activity was minimal in steam-cooked leaves (3.5% in 40 min) as compared to the boiled ones (18% in 10 min). The simulated GI (simulated salivary, gastric, and intestinal) digestion performed on raw, steam cooked, and boiled U. dioica leaves showed substantial enhancement of antioxidant properties (by 64.63%) through steam cooking in comparison to the raw leaves. Overall the study concludes that higher antioxidant properties can be achieved on the consumption of steam-cooked U. dioica leaves.
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Affiliation(s)
- Swati Sharma
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
- School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
| | - Megha Kumari
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
| | - Srinivas Patnaik
- School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
- Department of Botany, University of Delhi, New Delhi, India
- *Correspondence: Dinabandhu Sahoo
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9
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Berdigaliuly S, Baybolova L, Davydenko N, Kulazhanov T, Kulazhanov Y, Čapla J, Zajác P. Perspectives for the application of the sous-vide cooking in the development of products for public catering. POTRAVINARSTVO 2022. [DOI: 10.5219/1719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effect of different sous-vide cooking temperature-time combinations on beef steak's microbiological, physicochemical, and organoleptic parameters were analysed. The organoleptic quality of souse-vide beef steaks was excellent. The sous-vide cooking had a considerable impact on the physical and chemical parameters of the product. The amino acid composition of the sous-vide cooked meat was similar to the original fresh beef. Souse-vide meat cooking does not denature proteins as much as conventional cooking and frying. In some cases, the microbiological parameters exceeded the expected legislation limit. We recommend additional antimicrobial barriers, such as lower pH and antimicrobial extracts from ginger in a concentration of 0.5 – 1.5% of the weight of fresh meat, combined with garlic powder. The final product had an extended shelf life compared to control samples prepared by boiling and frying.
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10
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Khaksar G, Cheevarungnapakul K, Boonjing P, Sirikantaramas S. Sprout Caffeoylquinic Acid Profiles as Affected by Variety, Cooking, and Storage. Front Nutr 2021; 8:748001. [PMID: 34966767 PMCID: PMC8710737 DOI: 10.3389/fnut.2021.748001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 11/22/2021] [Indexed: 12/02/2022] Open
Abstract
Various health-promoting properties inherent to plant-based foods have been attributed to their rich bioactive compounds, including caffeoylquinic acids (CQAs). The potential health benefits of CQAs have been well-documented. While sprouts are widely recognized as health-promoting foods owing to their high phytonutrient content, our knowledge regarding the effect of cooking and storage, commonly practiced by consumers, on the CQA content remains limited. First, sunflower sprouts were found to have the highest total CQA content (~ 22 mg/g dry weight) out of 11 commonly available sprouts. Then, the effect of variety, cooking, and low-temperature storage on the CQA profile of sunflower sprouts was investigated. Among the four different varieties of sunflower sprouts, variety 1 harbored the highest total CQA content. Notably, cooking adversely affected the CQA content of sunflower sprouts relative to the uncooked samples in a time-dependent manner, possibly due to the heat sensitivity of CQAs. Under simulated home-refrigeration storage conditions, we observed a significant decline in the content of major CQA compounds (5-monoCQA and 3,5-diCQA) at days 10 and 13 of storage. The results obtained herein provide consumers and food industrialists with increased insight into the effect of cooking and refrigeration on the CQA content of sunflower sprouts.
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Affiliation(s)
- Gholamreza Khaksar
- Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Ketthida Cheevarungnapakul
- Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Patwira Boonjing
- Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Supaart Sirikantaramas
- Molecular Crop Research Unit, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Omics Sciences and Bioinformatics Center, Chulalongkorn University, Bangkok, Thailand
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11
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Di Matteo G, Di Matteo P, Sambucci M, Tirillò J, Giusti AM, Vinci G, Gobbi L, Prencipe SA, Salvo A, Ingallina C, Spano M, Sobolev AP, Proietti N, Di Tullio V, Russo P, Mannina L, Valente M. Commercial Bio-Packaging to Preserve the Quality and Extend the Shelf-Life of Vegetables: The Case-Study of Pumpkin Samples Studied by a Multimethodological Approach. Foods 2021; 10:foods10102440. [PMID: 34681489 PMCID: PMC8535681 DOI: 10.3390/foods10102440] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/07/2021] [Accepted: 10/09/2021] [Indexed: 12/26/2022] Open
Abstract
A multidisciplinary protocol is proposed to monitor the preservation of fresh pumpkin samples (FP) using three commercial polymeric films: A made of biodegradable cellophane from regenerated cellulose pulp; B from corn starch, cassava and eucalyptus, C made of polylactic acid from corn starch, and a polyethylene film used as reference (REF). Chemical, mechanical and microbiological analyses were applied on packaging and fresh and packaged samples at different times. After an 11-day period, NMR spectroscopy results showed a sucrose increase and a malic acid decrease in all the biofilms with respect to FP; fructose, glucose, galactose levels remained quite constant in biofilms B and C; the most abundant amino acids remained quite constant in biofilm A and decreased significantly in biofilm B. From microbiological analyses total microbial count was below the threshold value up to 7 days for samples in all the films, and 11 days for biofilm C. The lactic acid bacteria, and yeasts and molds counts were below the acceptability limit during the 11 days for all packages. In the case of biofilm C, the most promising packaging for microbiological point of view, aroma analysis was also carried out. In this paper, you can find all the analysis performed and all the values found.
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Affiliation(s)
- Giacomo Di Matteo
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Paola Di Matteo
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
| | - Matteo Sambucci
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
| | - Jacopo Tirillò
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
| | - Anna Maria Giusti
- Dipartimento di Medicina Sperimentale, Sapienza Università di Roma, Viale Regina Elena 324, 00161 Roma, Italy;
| | - Giuliana Vinci
- Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Roma, Italy; (G.V.); (L.G.); (S.A.P.)
| | - Laura Gobbi
- Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Roma, Italy; (G.V.); (L.G.); (S.A.P.)
| | - Sabrina Antonia Prencipe
- Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Roma, Italy; (G.V.); (L.G.); (S.A.P.)
| | - Andrea Salvo
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Cinzia Ingallina
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Mattia Spano
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Anatoly P. Sobolev
- Laboratorio di Risonanza Magnetica “Segre-Capitani”, Istituto per i Sistemi Biologici, Area della Ricerca di Roma 1, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy; (A.P.S.); (N.P.); (V.D.T.)
| | - Noemi Proietti
- Laboratorio di Risonanza Magnetica “Segre-Capitani”, Istituto per i Sistemi Biologici, Area della Ricerca di Roma 1, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy; (A.P.S.); (N.P.); (V.D.T.)
| | - Valeria Di Tullio
- Laboratorio di Risonanza Magnetica “Segre-Capitani”, Istituto per i Sistemi Biologici, Area della Ricerca di Roma 1, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy; (A.P.S.); (N.P.); (V.D.T.)
| | - Paola Russo
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
- Correspondence: (P.R.); (L.M.); Tel.: +39-06-44585565 (P.R.); +39-06-499137352 (L.M.)
| | - Luisa Mannina
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
- Correspondence: (P.R.); (L.M.); Tel.: +39-06-44585565 (P.R.); +39-06-499137352 (L.M.)
| | - Marco Valente
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
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12
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Khatibi SA, Ehsani A, Nemati M, Javadi A. Microencapsulation of
Zataria multiflora
Boiss. essential oil by complex coacervation using gelatin and gum arabic: Characterization, release profile, antimicrobial and antioxidant activities. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15823] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seyed Amin Khatibi
- Food and Drug Safety Research Center Tabriz University of Medical Sciences Tabriz Iran
| | - Ali Ehsani
- Food and Drug Safety Research Center Tabriz University of Medical Sciences Tabriz Iran
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Mahboob Nemati
- Food and Drug Safety Research Center Tabriz University of Medical Sciences Tabriz Iran
- Department of Pharmaceutical and Food Control, Faculty of Pharmacy Tabriz University of Medical Sciences Tabriz Iran
| | - Afshin Javadi
- Food and Drug Safety Research Center Tabriz University of Medical Sciences Tabriz Iran
- Department of Food Hygiene, Tabriz Branch Islamic Azad University Tabriz Iran
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13
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Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerel. Foods 2021; 10:foods10092190. [PMID: 34574300 PMCID: PMC8471064 DOI: 10.3390/foods10092190] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 11/20/2022] Open
Abstract
This study analyses the biogenic amines (BAs) formed in mackerel cooked by various methods and conditions. Five BAs, including tryptamine, β-phenylethylamine, putrescine, histamine, and spermidine, were analysed by high-performance liquid chromatography with UV detection. The level of total BAs was higher in the mackerel fillet (108.14 µg/g) than the headed and gutted fish (91.58 µg/g). Roasted, fried, and stewed mackerel recorded total BA concentrations of 54.28, 82.25, and 163.05 µg/g, respectively. Stewed mackerel contained about 3-fold more BAs than roasted mackerel. The level of total BAs in mackerel increased significantly up to 190%, 236% and 152% as the roasting temperature increased, upon frying, and as stewing temperature increased, respectively (p < 0.05).
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14
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Hrubisko M, Danis R, Huorka M, Wawruch M. Histamine Intolerance-The More We Know the Less We Know. A Review. Nutrients 2021; 13:2228. [PMID: 34209583 PMCID: PMC8308327 DOI: 10.3390/nu13072228] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 06/25/2021] [Accepted: 06/25/2021] [Indexed: 12/16/2022] Open
Abstract
The intake of food may be an initiator of adverse reactions. Food intolerance is an abnormal non-immunological response of the organism to the ingestion of food or its components in a dosage normally tolerated. Despite the fact that food intolerance is spread throughout the world, its diagnosing is still difficult. Histamine intolerance (HIT) is the term for that type of food intolerance which includes a set of undesirable reactions as a result of accumulated or ingested histamine. Manifestations may be caused by various pathophysiological mechanisms or a combination of them. The problem with a "diagnosis" of HIT is precisely the inconstancy and variety of the manifestations in the same individual following similar stimuli. The diagnosing of HIT therefore requires a complex time-demanding multidisciplinary approach, including the systematic elimination of disorders with a similar manifestation of symptoms. Among therapeutic approaches, the gold standard is a low-histamine diet. A good response to such a diet is considered to be confirmation of HIT. Alongside the dietary measures, DAO supplementation supporting the degradation of ingested histamine may be considered as subsidiary treatment for individuals with intestinal DAO deficiency. If antihistamines are indicated, the treatment should be conscious and time-limited, while 2nd or 3rd generation of H1 antihistamines should take precedence.
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Affiliation(s)
- Martin Hrubisko
- Department of Clinical Allergology and Immunology, Oncological Institute of St. Elizabeth, Heydukova 2157/10, 812 50 Bratislava, Slovakia;
- Institute of Immunology and Allergology, Slovak Medical University, Limbová 12, 833 03 Bratislava, Slovakia
| | - Radoslav Danis
- Institute of Pharmacology and Clinical Pharmacology, Faculty of Medicine at Comenius University of Bratislava, Špitálska 24, 831 72 Bratislava, Slovakia;
| | - Martin Huorka
- Department of Gastroenterology and Hepatology, University Hospital Bratislava, Ružinovská 6, 821 01 Bratislava, Slovakia;
| | - Martin Wawruch
- Institute of Pharmacology and Clinical Pharmacology, Faculty of Medicine at Comenius University of Bratislava, Špitálska 24, 831 72 Bratislava, Slovakia;
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15
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Mashitoa FM, Manhivi V, Slabbert RM, Shai JL, Sivakumar D. Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves ( Cucurbita moschata) during different domestic cooking methods. Food Sci Biotechnol 2021; 30:793-800. [PMID: 34249384 DOI: 10.1007/s10068-021-00916-w] [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: 11/14/2020] [Revised: 04/16/2021] [Accepted: 04/30/2021] [Indexed: 11/27/2022] Open
Abstract
Pumpkin leaves (Cucurbita moschata) were subjected to different household cooking methods (boiling, microwaving, steaming, and stir-frying) to evaluate their effect on antinutrients, phenolic compounds, antioxidant properties (ABTS, and DPPH) and in vitro α-glucosidase activity. All cooking methods studied significantly reduced the antinutrients and antioxidant activities, whilst phenolic compounds p-coumaric and ferulic acids significantly increased. The cooking methods reduced the oxalates by more than 50%, tannins by 47% and phytates by 79.22%. Steaming and boiling resulted in highest concentrations of p-coumaric (195.40 mg kg-1) and ferulic acids (103.90 mg kg-1) compared to other methods. Overall, boiled leaves retained the highest total phenolic compounds, whilst steamed leaves retained the highest antioxidant capacity. Raw pumpkin leaf extracts showed higher in vitro α-glucosidase inhibitory effects than the cooked leaves. Thus, cooking affected the inhibitory effect of in vitro α-glucosidase activity. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00916-w.
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Affiliation(s)
- Florence M Mashitoa
- Department of Horticulture, Tshwane University of Technology, Pretoria West, 0001 Gauteng South Africa
| | - Vimbainashe Manhivi
- Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, 0001 Gauteng South Africa
| | - Retha M Slabbert
- Department of Horticulture, Tshwane University of Technology, Pretoria West, 0001 Gauteng South Africa
| | - Jerry L Shai
- Department of Biomedical Sciences, Tshwane University of Technology, Arcadia, Pretoria, 0001 Gauteng South Africa
| | - Dharini Sivakumar
- Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, 0001 Gauteng South Africa
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16
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Spano M, Di Matteo G, Ingallina C, Botta B, Quaglio D, Ghirga F, Balducci S, Cammarone S, Campiglia E, Giusti AM, Vinci G, Rapa M, Ciano S, Mannina L, Sobolev AP. A Multimethodological Characterization of Cannabis sativa L. Inflorescences from Seven Dioecious Cultivars Grown in Italy: The Effect of Different Harvesting Stages. Molecules 2021; 26:2912. [PMID: 34068911 PMCID: PMC8156653 DOI: 10.3390/molecules26102912] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/08/2021] [Accepted: 05/12/2021] [Indexed: 01/05/2023] Open
Abstract
The chemical profile of the female inflorescence extracts from seven Cannabis sativa L. dioecious cultivars (Carmagnola, Fibranova, Eletta Campana, Antal, Tiborszallasi, Kompolti, and Tisza) was monitored at three harvesting stages (4, 14, and 30 September), reaching from the beginning of flowering to end of flowering/beginning of seed formation, using untargeted nuclear magnetic resonance (NMR) and targeted (ultra-high-performance liquid chromatography (UHPLC) and spectrophotometry) analyses. The tetrahydrocannabinol content was always below the legal limits (<0.6%) in all the analyzed samples. The NMR metabolite profile (sugars, organic acids, amino acids, and minor compounds) subjected to principal components analysis (PCA) showed a strong variability according to the harvesting stages: samples harvested in stage I were characterized by a high content of sucrose and myo-inositol, whereas the ones harvested in stage II showed high levels of succinic acid, alanine, valine, isoleucine, phenylalanine, and threonine. Samples harvested in stage III were characterized by high levels of glucose, fructose, choline, trigonelline, malic acid, formic acid, and some amino acids. The ratio between chlorophylls and carotenoids content indicated that all plants grew up exposed to the sun, the Eletta Campana cultivar having the highest pigment amount. Tiborszallasi cultivar showed the highest polyphenol content. The highest antioxidant activity was generally observed in stage II. All these results suggested that the Cannabis sativa L. inflorescences of each analyzed dioecious hemp cultivar presented a peculiar chemical profile affected by the harvesting stage. This information could be useful for producers and industries to harvest inflorescences in the appropriate stage to obtain samples with a peculiar chemical profile suitable for proper applications.
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Affiliation(s)
- Mattia Spano
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (M.S.); (G.D.M.); (C.I.); (B.B.); (D.Q.); (F.G.); (S.B.); (S.C.)
| | - Giacomo Di Matteo
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (M.S.); (G.D.M.); (C.I.); (B.B.); (D.Q.); (F.G.); (S.B.); (S.C.)
| | - Cinzia Ingallina
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (M.S.); (G.D.M.); (C.I.); (B.B.); (D.Q.); (F.G.); (S.B.); (S.C.)
| | - Bruno Botta
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (M.S.); (G.D.M.); (C.I.); (B.B.); (D.Q.); (F.G.); (S.B.); (S.C.)
| | - Deborah Quaglio
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (M.S.); (G.D.M.); (C.I.); (B.B.); (D.Q.); (F.G.); (S.B.); (S.C.)
| | - Francesca Ghirga
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (M.S.); (G.D.M.); (C.I.); (B.B.); (D.Q.); (F.G.); (S.B.); (S.C.)
| | - Silvia Balducci
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (M.S.); (G.D.M.); (C.I.); (B.B.); (D.Q.); (F.G.); (S.B.); (S.C.)
| | - Silvia Cammarone
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (M.S.); (G.D.M.); (C.I.); (B.B.); (D.Q.); (F.G.); (S.B.); (S.C.)
| | - Enio Campiglia
- Department of Agricultural and Forest Sciences, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy;
| | - Anna Maria Giusti
- Department of Experimental Medicine, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy;
| | - Giuliana Vinci
- Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161 Rome, Italy; (G.V.); (M.R.); (S.C.)
| | - Mattia Rapa
- Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161 Rome, Italy; (G.V.); (M.R.); (S.C.)
| | - Salvatore Ciano
- Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161 Rome, Italy; (G.V.); (M.R.); (S.C.)
| | - Luisa Mannina
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; (M.S.); (G.D.M.); (C.I.); (B.B.); (D.Q.); (F.G.); (S.B.); (S.C.)
| | - Anatoly P. Sobolev
- Institute for Biological Systems, Magnetic Resonance Laboratory “Segre-Capitani”, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy;
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17
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Makhamrueang N, Sirilun S, Sirithunyalug J, Chaiyana W, Wangcharoen W, Peerajan S, Chaiyasut C. Effect of Pretreatment Processes on Biogenic Amines Content and Some Bioactive Compounds in Hericium erinaceus Extract. Foods 2021; 10:996. [PMID: 34063215 PMCID: PMC8147423 DOI: 10.3390/foods10050996] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 04/25/2021] [Accepted: 04/27/2021] [Indexed: 11/22/2022] Open
Abstract
Hericium erinaceus is reported as a source of several nutritional contents and bioactive compounds, especially β-glucan. However, various uncontrolled processes lead to the formation of byproducts that can affect human health, including biogenic amines. These amines are concerning, because their presence is an important indicator of the process of hygiene and food spoilage or quality. A better understanding of various pretreatment processes can control the content of biogenic amines. In this work, we studied the effect of pretreatment processes, i.e., sample size (whole, ripping, and chopping); heating process (non-heating, blanching, and boiling); and drying method (nondrying, hot air drying, and freeze-drying) on biogenic amine contents in H. erinaceus extract. A method of the post-column high-performance liquid chromatography (HPLC) technique was used for the analysis of putrescine (PUT) and spermidine (SPD) in H. erinaceus extract following the acceptable guidelines. In this study, treatment 20 (chopping/non-heating/hot air drying) was suggested as a good choice for the pretreatment process, because low levels of PUT and SPD were shown in the extract while high levels of the bioactive compounds β-glucan and antioxidant activity were presented. This treatment process can be applied to the industry because of its easy operation and cost-saving.
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Affiliation(s)
- Netnapa Makhamrueang
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (N.M.); (W.C.)
| | - Sasithorn Sirilun
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Jakkapan Sirithunyalug
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Wantida Chaiyana
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (N.M.); (W.C.)
| | - Wiwat Wangcharoen
- Department of Food Technology, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
| | | | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (N.M.); (W.C.)
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18
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Ramos AH, Timm NDS, Ferreira CD, de Oliveira M. Effects of the intensification of soybean defects: consequences on the physicochemical, technological, protein and oil properties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03708-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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19
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Dala-Paula BM, Starling MDFV, Gloria MBA. Vegetables consumed in Brazilian cuisine as sources of bioactive amines. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100856] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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20
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Rapa M, Ciano S, Ruggieri R, Vinci G. Bioactive compounds in cherry tomatoes (Solanum Lycopersicum var. Cerasiforme): Cultivation techniques classification by multivariate analysis. Food Chem 2021; 355:129630. [PMID: 33770622 DOI: 10.1016/j.foodchem.2021.129630] [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: 08/25/2020] [Revised: 03/08/2021] [Accepted: 03/13/2021] [Indexed: 12/24/2022]
Abstract
This study aimed to assess bioactive compounds contents in cherry tomatoes and classify samples according to cultivation techniques. Simple and cost-effective analyses were conducted on 128 samples cultivated using hydroponic, organic, and conventional practices. An HPLC-FD method was validated in-house for eight biogenic amines while antioxidants were evaluated using total phenolic content and anti-radical activity assays (DPPH• and ABTS•+ assays). Chemometric evaluation was applied to extrapolate significant information from data-sets. Variable selection using correlation matrix and the Fisher test was performed. Principal component analysis and linear discriminant analysis were used to construct a mathematical model to classify samples. Correct classifications were achieved in training (95.2%), validation (98.5%), and testing (100%). The results showed that cherry tomatoes cultivated using different techniques could be discriminated based on bioactive profiles using chemometric approaches.
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Affiliation(s)
- Mattia Rapa
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy.
| | - Salvatore Ciano
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
| | - Roberto Ruggieri
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
| | - Giuliana Vinci
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
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21
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Mashitoa FM, Shoko T, Shai JL, Slabbert RM, Sivakumar D. Changes in Phenolic Metabolites and Biological Activities of Pumpkin Leaves ( Cucurbita moschata Duchesne ex Poir.) During Blanching. Front Nutr 2021; 8:641939. [PMID: 33791332 PMCID: PMC8005549 DOI: 10.3389/fnut.2021.641939] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Accepted: 02/16/2021] [Indexed: 12/19/2022] Open
Abstract
Pumpkin leaves (Cucurbita moschata Duchesne ex Poir.) are popularly consumed in Sub-Saharan Africa and Asia. Blanching the leaves before drying is a method of preservation during off-season. In this study, different blanching treatments and media are used to test the changes in non-targeted phenolic compounds, antioxidant capacity (FRAP and ABTS activity), in vitro α-glucosidase activity and cell cytotoxicity of pumpkin leaves. Steam blanching in plain water led to the highest retention of total phenolic content and reduced the loss of quercetin 3-glucoside 7-rhamnoside (Rutin), kaempferol 7-neohesperidoside, isoorientin 2″-O-rhamnoside, isorhamnetin-3-O-rutinoside, quercetin 3-galactoside, coumaroyl glucaric acid, isorhamnetin-3-galactoside-6″-rhamnoside, 2-caffeoylisocitric acid, quercetin 3-galactoside 7-rhamnoside by (3.04%), (7.37%), (10.65%), (10.97%), (14.88%), (16.1%), (16.73%), (18.88%), and (23.15%), respectively, and coumaroyl isocitrate increased by 14.92%. Candidate markers, 2-O-caffeoylglucaric acid, 2-(E)-O-feruloyl-D-galactaric acid, quercetin 3-galactoside 7-rhamnoside (rutin) and unidentified compounds ([(M-H) 677.28 and at RT 21.78] were responsible for the separation of the steam blanched samples in plain water from the other blanching treatments. Steam blanching in plain water increased the antioxidant capacity (FRAP and ABTS activity). There were no cytotoxic effect or inhibitory effect of α-glucosidase activity detected in the raw or blanched pumpkin leaves. Thus, this study recommends steam blanching in plain water for African cuisine, and confirms it is safe to consume pumpkin leaves frequently.
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Affiliation(s)
- Florence M Mashitoa
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa.,Department of Horticulture, Tshwane University of Technology, Pretoria, South Africa
| | - Tinotenda Shoko
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Jerry L Shai
- Department of Biomedical Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Retha M Slabbert
- Department of Horticulture, Tshwane University of Technology, Pretoria, South Africa
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
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Mwanga ROM, Mayanja S, Swanckaert J, Nakitto M, zum Felde T, Grüneberg W, Mudege N, Moyo M, Banda L, Tinyiro SE, Kisakye S, Bamwirire D, Anena B, Bouniol A, Magala DB, Yada B, Carey E, Andrade M, Johanningsmeier SD, Forsythe L, Fliedel G, Muzhingi T. Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. Int J Food Sci Technol 2021; 56:1385-1398. [PMID: 33776240 PMCID: PMC7983908 DOI: 10.1111/ijfs.14792] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/14/2020] [Accepted: 09/09/2020] [Indexed: 11/27/2022]
Abstract
This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end-user product profiles, selection criteria and uptake of new varieties.
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Affiliation(s)
- Robert O. M. Mwanga
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Sarah Mayanja
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Jolien Swanckaert
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Mariam Nakitto
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | | | | | | | - Mukani Moyo
- International Potato CenterBox 25171NairobiKenya
| | - Linly Banda
- International Potato CenterBox 25171NairobiKenya
- Department of Molecular Biology and BiotechnologyPan African University Institute of Basic Science, Technology and InnovationJKUATP.O Box 62000 00200NairobiKenya
| | | | - Sarah Kisakye
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - David Bamwirire
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - Beatrice Anena
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - Alexandre Bouniol
- Faculté des Sciences AgronomiquesUniversité d’Abomey‐Calavi01 BP 526CotonouBenin
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La RéunionMontpellier34 398France
| | - Damalie Babirye Magala
- National Agricultural Research Organisation‐Mukono Zonal Agricultural Research and Development InstituteP.O. Box 164MukonoUganda
| | - Benard Yada
- National Agricultural Research OrganizationNational Crops Resources Research InstituteNamulonge, P.O. Box 7084KampalaUganda
| | - Edward Carey
- International Potato CenterC/O Crops Research InstituteP.O. Box 3785KumasiGhana
| | - Maria Andrade
- International Potato CenterIIAMAv. FPLM 2698, P.O. Box 2100MaputoMozambique
| | - Suzanne D. Johanningsmeier
- United States Department of AgricultureAgricultural Research ServiceSoutheast Area Food Science and Market Quality & Handling Research Unit322E Schaub HallRaleighNC27695USA
| | - Lora Forsythe
- Natural Resources InstituteUniversity of GreenwichChathamME4 4TBUK
| | - Geneviève Fliedel
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La RéunionMontpellier34 398France
- CIRADUMR QUALISUDMontpellierF‐34398France
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23
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Hampton J, Tang C, Jayasree Subhash A, Serventi L. Assessment of pear juice and puree as a fermentation matrix for water kefir. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jessica Hampton
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln New Zealand
| | - Cindy Tang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln New Zealand
| | - Athira Jayasree Subhash
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln New Zealand
- Department of Food Technology K S Rangasamy College of Technology Tiruchengode India
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln New Zealand
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24
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Health-Promoting Effects of Dietary Polyamines. Med Sci (Basel) 2021; 9:medsci9010008. [PMID: 33562765 PMCID: PMC7930991 DOI: 10.3390/medsci9010008] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 02/01/2021] [Accepted: 02/03/2021] [Indexed: 12/01/2022] Open
Abstract
The purpose of this paper is to summarize the latest information on the various aspects of polyamines and their health benefits. In recent years, attempts to treat cancer by reducing elevated polyamines levels in cancer cells have been made, with some advancing to clinical trials. However, it has been reported since 2009 that polyamines extend the healthy life span of animals by inducing autophagy, protecting the kidneys and liver, improving cognitive function, and inhibiting the progression of heart diseases. As such, there is conflicting information regarding the relationship between polyamines and health. However, attempts to treat cancer by decreasing intracellular polyamines levels are a coping strategy to suppress the proliferation-promoting effects of polyamines, and a consensus is being reached that polyamine intake does not induce cancer in healthy individuals. To provide further scientific evidence for the health-promoting effects of polyamines, large-scale clinical studies involving multiple groups are expected in the future. It is also important to promote basic research on polyamine intake in animals, including elucidation of the polyamine balance between food, intestinal bacteria, and biosynthesis.
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25
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Ingallina C, Maccelli A, Spano M, Di Matteo G, Di Sotto A, Giusti AM, Vinci G, Di Giacomo S, Rapa M, Ciano S, Fraschetti C, Filippi A, Simonetti G, Cordeiro C, Silva MS, Crestoni ME, Sobolev AP, Fornarini S, Mannina L. Chemico-Biological Characterization of Torpedino Di Fondi ® Tomato Fruits: A Comparison with San Marzano Cultivar at Two Ripeness Stages. Antioxidants (Basel) 2020; 9:antiox9101027. [PMID: 33096834 PMCID: PMC7590105 DOI: 10.3390/antiox9101027] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 02/07/2023] Open
Abstract
Torpedino di Fondi (TF) is a hybrid tomato landrace developed in Sicily and recently introduced in the south Lazio area along with the classical San Marzano (SM) cultivar. The present study aimed at characterizing TF tomatoes at both pink and red ripening stages, and at comparing them with traditional SM tomatoes. A multidisciplinary approach consisting of morphological, chemical (FT-ICR MS, NMR, HPLC, and spectrophotometric methods), and biological (antioxidant and antifungal in vitro activity) analyses was applied. Morphological analysis confirmed the mini-San Marzano nature and the peculiar crunchy and solid consistency of TF fruits. Pink TF tomatoes displayed the highest content of hydrophilic antioxidants, like total polyphenols (0.192 mg/g), tannins (0.013 mg/g), flavonoids (0.204 mg/g), and chlorophylls a (0.344 mg/g) and b (0.161 mg/g), whereas red TF fruits were characterized by the highest levels of fructose (3000 mg/100 g), glucose (2000 mg/100 g), tryptophan (2.7 mg/100 g), phenylalanine (13 mg/100 g), alanine (25 mg/100 g), and total tri-unsaturated fatty acids (13% mol). Red SM fruits revealed the greatest content of lipophilic antioxidants, with 1234 mg/g of total carotenoids. In agreement with phenolics content, TF cultivar showed the greatest antioxidant activity. Lastly, red TF inhibited Candida species (albicans, glabrata and krusei) growth.
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Affiliation(s)
- Cinzia Ingallina
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (C.I.); (A.M.); (M.S.); (G.D.M.); (C.F.); (A.F.); (S.F.); (L.M.)
| | - Alessandro Maccelli
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (C.I.); (A.M.); (M.S.); (G.D.M.); (C.F.); (A.F.); (S.F.); (L.M.)
| | - Mattia Spano
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (C.I.); (A.M.); (M.S.); (G.D.M.); (C.F.); (A.F.); (S.F.); (L.M.)
| | - Giacomo Di Matteo
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (C.I.); (A.M.); (M.S.); (G.D.M.); (C.F.); (A.F.); (S.F.); (L.M.)
| | - Antonella Di Sotto
- Dipartimento di Fisiologia e Farmacologia “V. Ersparmer”, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (A.D.S.); (S.D.G.)
| | - Anna Maria Giusti
- Dipartimento di Medicina Sperimentale Sapienza, Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy;
| | - Giuliana Vinci
- Dipartimento di Management, Laboratorio di Merceologia, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Rome, Italy; (G.V.); (M.R.); (S.C.)
| | - Silvia Di Giacomo
- Dipartimento di Fisiologia e Farmacologia “V. Ersparmer”, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (A.D.S.); (S.D.G.)
| | - Mattia Rapa
- Dipartimento di Management, Laboratorio di Merceologia, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Rome, Italy; (G.V.); (M.R.); (S.C.)
| | - Salvatore Ciano
- Dipartimento di Management, Laboratorio di Merceologia, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Rome, Italy; (G.V.); (M.R.); (S.C.)
| | - Caterina Fraschetti
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (C.I.); (A.M.); (M.S.); (G.D.M.); (C.F.); (A.F.); (S.F.); (L.M.)
| | - Antonello Filippi
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (C.I.); (A.M.); (M.S.); (G.D.M.); (C.F.); (A.F.); (S.F.); (L.M.)
| | - Giovanna Simonetti
- Dipartimento di Biologia Ambientale, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy;
| | - Carlos Cordeiro
- Laboratório de FT-ICR e Espectrometria de Massa Estrutural, Faculdade de Ciências da Universidade de Lisboa, Campo-Grande, 1749-016 Lisboa, Portugal; (C.C.); (M.S.S.)
| | - Marta Sousa Silva
- Laboratório de FT-ICR e Espectrometria de Massa Estrutural, Faculdade de Ciências da Universidade de Lisboa, Campo-Grande, 1749-016 Lisboa, Portugal; (C.C.); (M.S.S.)
| | - Maria Elisa Crestoni
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (C.I.); (A.M.); (M.S.); (G.D.M.); (C.F.); (A.F.); (S.F.); (L.M.)
- Correspondence: (M.E.C.); (A.P.S.); Tel.: +39-06-4991-3596 (M.E.C.); +39-06-9067-2385 (A.P.S.)
| | - Anatoly P. Sobolev
- Istituto per i Sistemi Biologici, Laboratorio di Risonanza Magnetica “Annalaura Segre”, CNR, 00015 Monterotondo (Rome), Italy
- Correspondence: (M.E.C.); (A.P.S.); Tel.: +39-06-4991-3596 (M.E.C.); +39-06-9067-2385 (A.P.S.)
| | - Simonetta Fornarini
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (C.I.); (A.M.); (M.S.); (G.D.M.); (C.F.); (A.F.); (S.F.); (L.M.)
| | - Luisa Mannina
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy; (C.I.); (A.M.); (M.S.); (G.D.M.); (C.F.); (A.F.); (S.F.); (L.M.)
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26
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Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower. Antioxidants (Basel) 2019; 8:antiox8080311. [PMID: 31443317 PMCID: PMC6720569 DOI: 10.3390/antiox8080311] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/31/2019] [Accepted: 08/05/2019] [Indexed: 12/19/2022] Open
Abstract
Biogenic amines are important indicators of food quality with recognized antioxidant capacity. Diets that are rich in these compounds promote several benefits for human health, although the consumption in excess may result in food poisoning. This study aims to screen the levels of biogenic amines in four colored cauliflowers, before and after cooking (boiling, steaming, and microwaving). In addition, the levels of tryptophan and 5-hydroxytryptophan, two serotonin precursors, were analyzed. Our results reveal that thermal processing shows a tendency to increase tryptophan levels and reduce 5-hydroxytryptophan in colored cauliflowers. A reduction of the tryptophan and increase in serotonin contents in 'Cheddar', steamed or microwaved, was observed. A higher level of histamine was observed in the genotype 'Forata' after cooking, whereas melatonin levels were higher after steaming and microwaving. The lowest levels of biogenic amines and amino acids were observed in 'Graffiti'. All the colored cauliflowers that were analyzed presented a chemical quality index (CQI) below the pre-established limits, indicating that are safe for consumption, even after cooking. We conclude that the levels of biogenic amines and amino acids in colored cauliflower are safe for human consumption and do not present health risks. Therefore, the consumption of these genotypes, raw or cooked, is a good source of bioactive compounds.
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27
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Muñoz-Esparza NC, Latorre-Moratalla ML, Comas-Basté O, Toro-Funes N, Veciana-Nogués MT, Vidal-Carou MC. Polyamines in Food. Front Nutr 2019; 6:108. [PMID: 31355206 PMCID: PMC6637774 DOI: 10.3389/fnut.2019.00108] [Citation(s) in RCA: 138] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Accepted: 06/28/2019] [Indexed: 12/17/2022] Open
Abstract
The polyamines spermine, spermidine, and putrescine are involved in various biological processes, notably in cell proliferation and differentiation, and also have antioxidant properties. Dietary polyamines have important implications in human health, mainly in the intestinal maturation and in the differentiation and development of immune system. The antioxidant and anti-inflammatory effect of polyamine can also play an important role in the prevention of chronic diseases such as cardiovascular diseases. In addition to endogenous synthesis, food is an important source of polyamines. Although there are no recommendations for polyamine daily intake, it is known that in stages of rapid cell growth (i.e., in the neonatal period), polyamine requirements are high. Additionally, de novo synthesis of polyamines tends to decrease with age, which is why their dietary sources acquire a greater importance in an aging population. Polyamine daily intake differs among to the available estimations, probably due to different dietary patterns and methodologies of data collection. Polyamines can be found in all types of foods in a wide range of concentrations. Spermidine and spermine are naturally present in food whereas putrescine could also have a microbial origin. The main polyamine in plant-based products is spermidine, whereas spermine content is generally higher in animal-derived foods. This article reviews the main implications of polyamines for human health, as well as their content in food and breast milk and infant formula. In addition, the estimated levels of polyamines intake in different populations are provided.
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Affiliation(s)
- Nelly C. Muñoz-Esparza
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
| | - M. Luz Latorre-Moratalla
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
| | - Oriol Comas-Basté
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
| | - Natalia Toro-Funes
- Eurecat, Technological Unit of Nutrition and Health, Technology Centre of Catalonia, Reus, Spain
| | - M. Teresa Veciana-Nogués
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
| | - M. Carmen Vidal-Carou
- Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), Barcelona, Spain
- Research Institute of Nutrition and Food Safety of the University of Barcelona (INSA·UB), Barcelona, Spain
- Catalonian Reference Network on Food Technology (XaRTA), Barcelona, Spain
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Vinci G, Rapa M. Noble Metal Nanoparticles Applications: Recent Trends in Food Control. Bioengineering (Basel) 2019; 6:bioengineering6010010. [PMID: 30669604 PMCID: PMC6466389 DOI: 10.3390/bioengineering6010010] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 01/15/2019] [Accepted: 01/19/2019] [Indexed: 02/01/2023] Open
Abstract
Scientific research in the nanomaterials field is constantly evolving, making it possible to develop new materials and above all to find new applications. Therefore, nanoparticles (NPs) are suitable for different applications: nanomedicine, drug delivery, sensors, optoelectronics and food control. This review explores the recent trend in food control of using noble metallic nanoparticles as determination tools. Two major uses of NPs in food control have been found: the determination of contaminants and bioactive compounds. Applications were found for the determination of mycotoxins, pesticides, drug residues, allergens, probable carcinogenic compounds, bacteria, amino acids, gluten and antioxidants. The new developed methods are competitive for their use in food control, demonstrated by their validation and application to real samples.
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Affiliation(s)
- Giuliana Vinci
- Laboratory of Commodity Sciences, Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, 00161 Rome, Italy.
| | - Mattia Rapa
- Laboratory of Commodity Sciences, Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, 00161 Rome, Italy.
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29
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Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets? Foods 2018; 7:foods7120205. [PMID: 30558197 PMCID: PMC6306728 DOI: 10.3390/foods7120205] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 12/05/2018] [Accepted: 12/12/2018] [Indexed: 12/15/2022] Open
Abstract
Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake.
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30
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Sobolev AP, Mannina L, Capitani D, Sanzò G, Ingallina C, Botta B, Fornarini S, Crestoni ME, Chiavarino B, Carradori S, Locatelli M, Giusti AM, Simonetti G, Vinci G, Preti R, Toniolo C, Reverberi M, Scarpari M, Parroni A, Abete L, Natella F, Di Sotto A. A multi-methodological approach in the study of Italian PDO "Cornetto di Pontecorvo" red sweet pepper. Food Chem 2018; 255:120-131. [PMID: 29571457 DOI: 10.1016/j.foodchem.2018.02.050] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 02/02/2018] [Accepted: 02/09/2018] [Indexed: 11/28/2022]
Abstract
A multi-methodological approach was applied to study red sweet peppers (Capsicum annuum L.) ecotype "Cornetto di Pontecorvo" grown in a greenhouse or in open field. This approach includes morphological analysis, chemical composition determination, and biological activity evaluation of different extracts from pepper fruits. Untargeted analyses, namely NMR spectroscopy and mass spectrometry, allowed the comprehensive pepper metabolite profile of pepper pulp, peel and seeds hydroalcoholic and organic extracts to be determined, showing the presence of sugars, organic acids, amino acids and other secondary metabolites. Targeted analyses, such as HPLC-PDA, HPLC-TLC and spectrophotometric analyses allowed polyphenols, tannins, flavonoids and pigments content to be determined. Samples quality and freshness were verified by the low content of biogenic amines and mycotoxins, as determined using HPLC-FLD and HPLC-MS, respectively. Preliminary biological results demonstrated the ability of the organic extracts to inhibit α-amylase, a key enzyme in the control of glucose metabolism.
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Affiliation(s)
- Anatoly P Sobolev
- Istituto di Metodologie Chimiche, Laboratorio di Risonanza Magnetica "Annalaura Segre", CNR, 00015 Monterotondo Rome, Italy
| | - Luisa Mannina
- Istituto di Metodologie Chimiche, Laboratorio di Risonanza Magnetica "Annalaura Segre", CNR, 00015 Monterotondo Rome, Italy; Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy.
| | - Donatella Capitani
- Istituto di Metodologie Chimiche, Laboratorio di Risonanza Magnetica "Annalaura Segre", CNR, 00015 Monterotondo Rome, Italy
| | - Gabriella Sanzò
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Cinzia Ingallina
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Bruno Botta
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Simonetta Fornarini
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Maria Elisa Crestoni
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Barbara Chiavarino
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Simone Carradori
- Dipartimento di Farmacia, Università di Chieti-Pescara "G. d'Annunzio", Via dei Vestini 31, 66100 Chieti, Italy
| | - Marcello Locatelli
- Dipartimento di Farmacia, Università di Chieti-Pescara "G. d'Annunzio", Via dei Vestini 31, 66100 Chieti, Italy
| | - Anna Maria Giusti
- Dipartimento di Medicina Sperimentale, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Giovanna Simonetti
- Dipartimento di Sanità Pubblica e Malattie Infettive, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Giuliana Vinci
- Laboratorio di Merceologia, Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Rome, Italy
| | - Raffaella Preti
- Laboratorio di Merceologia, Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Rome, Italy
| | - Chiara Toniolo
- Dipartimento di Biologia Ambientale, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Massimo Reverberi
- Dipartimento di Biologia Ambientale, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Marzia Scarpari
- Dipartimento di Biologia Ambientale, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Alessia Parroni
- Dipartimento di Biologia Ambientale, Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Lorena Abete
- Dipartimento di Fisiologia e Farmacologia "V. Ersparmer", Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Fausta Natella
- Centro di Ricerca per Alimenti e Nutrizione CREA AN, via Ardeatina 546, 00178 Rome, Italy
| | - Antonella Di Sotto
- Dipartimento di Fisiologia e Farmacologia "V. Ersparmer", Sapienza Università di Roma, P.le Aldo Moro 5, 00185 Rome, Italy
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Antioxidative and Antimelanoma Effects of Various Tea Extracts via a Green Extraction Method. J FOOD QUALITY 2018. [DOI: 10.1155/2018/5156073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Tea (Camellia sinensis) contains high level of antioxidant elements and is a well-known beverage consumed worldwide. The purpose of this study is to compare different concentrations of green tea, black tea, oolong tea 861, oolong tea 732, and jasmine green tea. These five types of tea extracts were known to have antioxidative properties, reducing power, and metal ion chelating activity. The current study compared these five extracts in terms of their inhibiting effects on human malignant melanoma: A2058 and A375. To determine the cell viability between normal cell and malignant melanoma cells, an MTT assay was applied to evaluate the cytotoxic potential on human melanoma cells, with all tea extracts showing decreased cell viability with increasing tea extract concentrations. Cytotoxicity on HaCat (normal skin cells) showed no effect on the cell viabilities at lower concentrations of the tea extracts. These results suggest the antioxidative effect of five tea extracts that protect against oxidation and melanoma production, with green tea and jasmine green tea showing the lowest cell viability when tested against malignant melanoma cells.
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