Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables

Valorization of agri-food waste through the extraction of bioactive molecules. Prediction of their sunscreen action

The aim of this work was to identify the phenolic composition of 18 different vegetable residues and to determine the relationship between their phenolic compounds, antioxidant capacity and sun protection factor. For this purpose, samples of agri-food residues were analyzed to quantify their antioxidant capacity, total polyphenol and flavonoid content, sun protection factor and individual phenolic compounds through HPLC-DAD-FLD. Among the different phenolic compounds found in the extracts, the phenolic acids, especially caffeic acid, chlorogenic acid, p-coumaric acid and protocatechuic acid were the ones that have been most frequently identified, and, therefore, are present in a wide range of extracts. Black chai tea, lemon ginger tea and peanut extracts were the most antioxidant and photoprotective extracts. Phenolic compounds in the extracts have been found to contribute to their antioxidant activity and are closely correlated to their photoprotective capacity. A regression model that allows predicting the photoprotective capacity of any extract based on its total phenol content has been developed as a tool to determine the most suitable industrial application for each vegetable extract.

Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses

Cooking at home has experienced a decline in many countries since the mid-20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food-based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant-based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water-soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.

Aquoeus Extracts of Daucus Carota (Linn) Protected the Postnatal Developing Cerebellum of Wistar Rats Against Arsenic-Induced Oxidative Stress

The neuroprotective effects of the aqueous extract of Daucus carota (Dc) tuber against arsenic-induced oxidative damage on the developing cerebellum of Wistar rats were studied. Twenty-five pregnant rats (110-200g) were divided into five groups (n=5) - control received distilled water; Arsenic (As); Dc (200mg/kg); Dc (200mg/kg) +As; Vitamin C (Vc) (100mg/kg) +As. The pregnant rats in all the groups were treated orally from the first day of pregnancy to postnatal day 21. The Dc extract and Vc were administered one hour before the administration of As. Body weight of the pups on days 1, 7, 14, 21 and 28 were recorded, while neurobehavioural (forelimb grip strength and negative geotaxis) tests were done on day 21 pups. The rats were sacrificed and cerebellar tissues were collected for oxidative stress, histological (H and E), and immunohistochemical studies. Decreased forelimb grip strength, increased lipid peroxidation and decreased glutathione, glutathione peroxidase, catalase and superoxide dismutase was observed in the As group compared with the control and other treated groups. Histologically, the cerebellar cortex of the As pups showed persistent external granular layer (EGL) on postnatal day 21, reduced thickness of the molecular layer (ML) on postnatal day 28, pyknotic and depleted Purkinje cells compared with the control and other treated rats. Immunohistochemical evaluations of the cerebellar cortex showed astroliosis in the As-treated group on day 21 pups compared with the control and other treated groups.  Aqueous extracts of Daucus carota and Vitamin C reversed the toxicity caused by arsenic. From the results of the study, arsenic-induced oxidative stress with morphological alterations in the perinatal developing rat cerebellum. Extracts of Daucus carota exhibited antioxidant activity as such may be a potential neuroprotective agent.

A high-quality genome assembly of the eggplant provides insights into the molecular basis of disease resistance and chlorogenic acid synthesis

The eggplant (Solanum melongena L.) is one of the most important Solanaceae crops, ranking third for total production and economic value in its genus. Herein, we report a high-quality, chromosome-scale eggplant reference genome sequence of 1155.8 Mb, with an N50 of 93.9 Mb, which was assembled by combining PacBio long reads and Hi-C sequencing data. Repetitive sequences occupied 70.1% of the assembly length, and 35,018 high-confidence protein-coding genes were annotated based on multiple sources. Comparative analysis revealed 646 species-specific families and 364 positive selection genes, conferring distinguishing traits on the eggplant. We performed genome-wide comparative identification of disease resistance genes and discovered an expanded gene family of bacterial spot resistance in eggplant and pepper, but not in tomato and potato. The genes involved in chlorogenic acid synthesis were comprehensively characterized. Highly similar chromosomal distribution patterns of polyphenol oxidase genes were observed in the eggplant, tomato, and potato genomes. The eggplant reference genome sequence will not only facilitate evolutionary studies of the Solanaceae but also facilitate their breeding and improvement.

Monitoring of Chlorogenic Acid and Antioxidant Capacity of Solanum melongena L. (Eggplant) under Different Heat and Storage Treatments

Solanum melongena L., also known as eggplant, is a widely consumed vegetable and it is well-known for its beneficial antioxidant properties, due to phenolic compounds. In this work, the influence of different cooking procedures on the content of chlorogenic acid was evaluated on eggplant samples of different geographic origin by high-performance liquid chromatography (HPLC). An easy and quick extraction procedure with 50% methanol as the extraction solvent was optimized for the first time by means of a design-of-experiment and applied to heat treated samples of eggplant. The antioxidant capacity of eggplant extracts was also evaluated by using the ABTS assay and it was correlated with the data obtained by the HPLC method. The content of chlorogenic acid was different in each heat-treated eggplant sample and it depended on the temperature applied during the cooking procedure. In particular, an increase of chlorogenic acid content with rising temperature was observed. Conversely, a very high temperature (250 °C) caused a decrease of chlorogenic acid amount. The influence of storage on the content of chlorogenic acid was also monitored. While the level of chlorogenic acid in fresh samples decreased during four weeks of storage, an increase in its content in heat treated eggplant was observed within the same period. Multivariate data analysis was used to classify eggplant samples into different groups, according to the country of origin and heat treatment procedure. This study provides new insights to preserve the antioxidant properties of eggplant phenolics during different thermal and storage treatments in order to highlight their health promoting effects.