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Ordóñez-Díaz JL, Velasco-Ruiz I, Velasco-Tejero C, Pereira-Caro G, Moreno-Rojas JM. Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot ( Daucus carota ssp. sativus var. atrorubens Alef.). Foods 2024; 13:1575. [PMID: 38790875 PMCID: PMC11121725 DOI: 10.3390/foods13101575] [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: 04/09/2024] [Revised: 05/08/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) is widely recognized for its bioactive compounds and antioxidant properties. The black carrot of Cuevas Bajas (Málaga) is a local variety characterized by a black/purple core, which differs from other black carrot varieties. Therefore, this autochthonous variety was characterized according to the root size and the harvesting season by means of a study of its antioxidant capacity analyzed by three methods, its total carotenoids content, and its sugars and phenolic compounds profile by ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-MS). A total of 20 polyphenolic compounds were quantified in 144 samples analyzed. The anthocyanidins group was observed to be the most abundant, followed by the hydroxycinnamic acids group. Moreover, pelargonidin 3-sambubioside was observed in black carrot for the first time. The medium-sized carrots presented the highest content of phenolic compounds, largely due to their significantly higher anthocyanidins content. Comparatively, the small carrots showed a higher content of simple sugars than the large ones. Regarding the influence of season, significantly higher quantities of glucose and fructose were observed in the late-season carrots, while sucrose was the main sugar in early-season samples. No significant differences were observed in the total carotenoid content of black carrot.
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Affiliation(s)
- José Luis Ordóñez-Díaz
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain; (J.L.O.-D.); (G.P.-C.)
| | - Isabel Velasco-Ruiz
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain; (J.L.O.-D.); (G.P.-C.)
- Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales, Ed. Darwin-Anexo Universidad de Córdoba, 14071 Córdoba, Spain
| | - Cristina Velasco-Tejero
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain; (J.L.O.-D.); (G.P.-C.)
| | - Gema Pereira-Caro
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain; (J.L.O.-D.); (G.P.-C.)
| | - José Manuel Moreno-Rojas
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain; (J.L.O.-D.); (G.P.-C.)
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Kalita BJ, Sit N. Characterization of cellulase immobilized by different methods of entrapment and its application for carrot juice extraction. Food Sci Biotechnol 2024; 33:1163-1175. [PMID: 38440682 PMCID: PMC10908674 DOI: 10.1007/s10068-023-01422-x] [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: 05/04/2023] [Revised: 08/07/2023] [Accepted: 08/13/2023] [Indexed: 03/06/2024] Open
Abstract
In the present study, cellulase has been immobilized by two different methods of entrapment viz. encapsulation in calcium alginate and matrix entrapment in agar. The calcium alginate encapsulated beads showed an immobilization efficiency of 92.11% and agar entrapped cubes showed an immobilization efficiency of 97.63%. The free cellulase was found to show optimum activity at 50 °C and pH 4, had a Km of 39.29 mg/mL, Vmax of 0.50 μmol/min. The calcium alginate encapsulated beads showed optimum activity at 50 °C, and pH 8, had a Km of 72.28 mg/mL and Vmax of 1.32 μmol/min. The agar entrapped cubes showed optimum activity at 60 °C, and pH 4, had a Km of 13.08 mg/mL, and Vmax of 0.38 μmol/min. The immobilized cellulases could be used for 5 cycles after which their activity deteriorated. The immobilized as well as the free enzyme were effective in increasing the yield of carrot juice.
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Affiliation(s)
- Bhaskar Jyoti Kalita
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
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Thakur P, Anika, Suhag R, Dhiman A, Kumar S. Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot. Food Sci Biotechnol 2024; 33:721-747. [PMID: 38371691 PMCID: PMC10866833 DOI: 10.1007/s10068-023-01436-5] [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: 06/16/2023] [Revised: 09/02/2023] [Accepted: 09/11/2023] [Indexed: 02/20/2024] Open
Abstract
Black carrots are a type of carrot that is naturally dark purple or black in color. They are a good source of antioxidants, vitamins, and minerals, and have been shown to have several health benefits, including reducing the risk of cancer, heart disease, and diabetes. This review article discusses the bioactive compounds present in black carrot, including anthocyanins, phenolic acids, carotenoids, and organic acids and sugars. It also compares the bioactive compounds and antioxidant capacity of black carrot with other carrot varieties. Furthermore, it discusses various postharvest processing methods, both conventional and novel, such as encapsulation, drying, and microbial decontamination, highlighting their effects on preserving and stabilizing the bioactive compounds. The review also emphasizes the incorporation of black carrot into different food products, including dairy items, beverages, and baked goods, and their impact on nutritional enhancement. The article provides knowledge on utilizing black carrot for improved nutritional and functional outcomes.
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Affiliation(s)
- Priyanka Thakur
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Anika
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Rajat Suhag
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Atul Dhiman
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Satish Kumar
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
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Kulkarni CC, Cholin SS, Bajpai AK, Ondrasek G, Mesta RK, Rathod S, Patil HB. Comparative Root Transcriptome Profiling and Gene Regulatory Network Analysis between Eastern and Western Carrot ( Daucus carota L.) Cultivars Reveals Candidate Genes for Vascular Tissue Patterning. PLANTS (BASEL, SWITZERLAND) 2023; 12:3449. [PMID: 37836190 PMCID: PMC10575051 DOI: 10.3390/plants12193449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 09/26/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023]
Abstract
Carrot (Daucus carota L.) is a highly consumed vegetable rich in carotenoids, known for their potent antioxidant, anti-inflammatory, and immune-protecting properties. While genetic and molecular studies have largely focused on wild and Western carrot cultivars (cvs), little is known about the evolutionary interactions between closely related Eastern and Western cvs. In this study, we conducted comparative transcriptome profiling of root tissues from Eastern (UHSBC-23-1) and Western (UHSBC-100) carrot cv. to better understand differentially expressed genes (DEGs) associated with storage root development and vascular cambium (VC) tissue patterning. Through reference-guided TopHat mapping, we achieved an average mapping rate of 73.87% and identified a total of 3544 DEGs (p < 0.05). Functional annotation and gene ontology classification revealed 97 functional categories, including 33 biological processes, 19 cellular components, 45 metabolic processes, and 26 KEGG pathways. Notably, Eastern cv. exhibited enrichment in cell wall, plant-pathogen interaction, and signal transduction terms, while Western cv. showed dominance in photosynthesis, metabolic process, and carbon metabolism terms. Moreover, constructed gene regulatory network (GRN) for both cvs. obtained orthologs with 1222 VC-responsive genes of Arabidopsis thaliana. In Western cv, GRN revealed VC-responsive gene clusters primarily associated with photosynthetic processes and carbon metabolism. In contrast, Eastern cv. exhibited a higher number of stress-responsive genes, and transcription factors (e.g., MYB15, WRKY46, AP2/ERF TF connected via signaling pathways with NAC036) were identified as master regulators of xylem vessel differentiation and secondary cell wall thickening. By elucidating the comparative transcriptome profiles of Eastern and Western cvs. for the first time, our study provides valuable insights into the differentially expressed genes involved in root development and VC tissue patterning. The identification of key regulatory genes and their roles in these processes represents a significant advancement in our understanding of the evolutionary relations and molecular mechanisms underlying secondary growth of carrot and regulation by vascular cambium.
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Affiliation(s)
- Chaitra C. Kulkarni
- Plant Molecular Biology Lab (DBT-BIOCARe), Department of Biotechnology & Crop Improvement, College of Horticulture, University of Horticultural Sciences, Bagalkot 587103, Karnataka, India;
- Kittur Rani Chennamma College of Horticulture, Arabhavi, Gokak 591218, Belgaum Dt., Karnataka, India
- University of Horticultural Sciences, Bagalkot 587103, Karnataka, India
| | - Sarvamangala S. Cholin
- Plant Molecular Biology Lab (DBT-BIOCARe), Department of Biotechnology & Crop Improvement, College of Horticulture, University of Horticultural Sciences, Bagalkot 587103, Karnataka, India;
- University of Horticultural Sciences, Bagalkot 587103, Karnataka, India
| | - Akhilesh K. Bajpai
- Shodhaka Life Sciences Pvt. Ltd., Electronic City, Phase-I, Bengaluru 560100, Karnataka, India
| | - Gabrijel Ondrasek
- Department of Soil Amelioration, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - R. K. Mesta
- University of Horticultural Sciences, Bagalkot 587103, Karnataka, India
| | - Santosha Rathod
- Indian Institute of Rice Research, Hyderabad 500030, Telangana, India
| | - H. B. Patil
- University of Horticultural Sciences, Bagalkot 587103, Karnataka, India
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A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies. Sci Rep 2022; 12:12619. [PMID: 35871205 PMCID: PMC9308800 DOI: 10.1038/s41598-022-16809-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 07/15/2022] [Indexed: 11/21/2022] Open
Abstract
Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40–4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22–16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98–46.83% to 51.44–40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.
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Geng Z, Torki M, Kaveh M, Beigi M, Yang X. Characteristics and multi-objective optimization of carrot dehydration in a hybrid infrared /hot air dryer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Barna D, Alshaal T, Tóth IO, Cziáky Z, Gábor Fári M, Domokos-Szabolcsy É, Bákonyi N. Bisoactive metabolite profile and antioxidant properties of brown juice, a processed Alfalfa (Medicago sativa) by-product. Heliyon 2022; 8:e11655. [PMID: 36444258 PMCID: PMC9699961 DOI: 10.1016/j.heliyon.2022.e11655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 07/25/2022] [Accepted: 11/10/2022] [Indexed: 11/19/2022] Open
Abstract
Recently, leaf protein concentrate (LPC) has gained increased attention in response to the constantly growing protein demand. Green biorefineries can become more economical by valorizing their by-products and reducing environmental risks. The current study describes the variations in the antioxidant capacity and phytochemical composition of a liquid by-product (referred to as brown juice (BJ)) obtained during the extraction of leaf protein concentrate (LPC) from the fresh biomass of alfalfa (Medicago sativa L.). Four varieties of alfalfa were investigated during three harvest times, i.e., August 2017 (first harvest), September 2017 (second harvest), and June 2018 (third harvest). Also, the fresh BJ was lacto-fermented to extend its preservation period but also modifying its composition. The results of different general phytochemical composition analyses and antioxidant assays revealed similar tendencies across different alfalfa varieties and harvest times. Most of the phytochemicals in the BJ identified by HPLC-MS/MS can be classified as flavonoids/flavonoid derivatives, e.g., apigenin, naringenin, luteolin, formononetin. Substantially, the lacto-fermentation process induced a switch into aglycones, e.g., apigenin content increased by an order of magnitude, while apigenin-7-O-glucuronide content was halved after lacto-fermentation. Additionally, several B vitamins were detected, including B2, B3, and B7. These results could provide a basis for various ways of industrial valorization but need to be strengthened by data generated from large-scale production.
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Delving into the Nutraceutical Benefits of Purple Carrot against Metabolic Syndrome and Cancer: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12063170] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Metabolic syndrome (MetS) constitutes a group of risk factors that may increase the risk of cancer and other health problems. Nowadays, researchers are focusing on food compounds that could prevent many chronic diseases. Thus, people are shifting from dietary supplements towards healthy nutritional approaches. As a nutritious and natural food source, purple carrot (Daucus carota spp. Sativus var. atrorubens Alef.) roots could have an important role in the prevention of MetS as well as cancer. This review provides deep insight into the role of purple carrot’s main bioactive compounds and their effectiveness against MetS and cancer. Phenolic compounds, such as anthocyanin, present in purple carrot roots may be especially productive in avoiding or delaying the onset of cardiovascular disease (CVDs), obesity, diabetes, and cancer. Anthocyanins and other phenolics are successful in reducing metabolic changes and inflammation by inhibiting inflammatory effects. Many researchers have made efforts to employ this vegetable in the prevention and treatment of MetS and cancer. However, more advanced studies are required for the identification of its detailed role, effectiveness, suitable intake, and the effect of its bioactive compounds against these diseases.
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Sam FE, Ma TZ, Atuna RA, Salifu R, Nubalanaan BA, Amagloh FK, Han SY. Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot ( Daucus carota) Paste. Foods 2021; 10:3032. [PMID: 34945583 PMCID: PMC8702096 DOI: 10.3390/foods10123032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/21/2021] [Accepted: 12/02/2021] [Indexed: 12/05/2022] Open
Abstract
This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality.
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Affiliation(s)
- Faisal Eudes Sam
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (R.S.); (S.-Y.H.)
| | - Teng-Zhen Ma
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (R.S.); (S.-Y.H.)
| | - Richard Atinpoore Atuna
- Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana; (R.A.A.); (B.-A.N.)
| | - Rafia Salifu
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (R.S.); (S.-Y.H.)
| | - Bilal-Ahmad Nubalanaan
- Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana; (R.A.A.); (B.-A.N.)
| | - Francis Kweku Amagloh
- Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana; (R.A.A.); (B.-A.N.)
| | - Shun-Yu Han
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (R.S.); (S.-Y.H.)
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Gottardi D, Siroli L, Braschi G, Rossi S, Ferioli F, Vannini L, Patrignani F, Lanciotti R. High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice. Foods 2021; 10:2998. [PMID: 34945548 PMCID: PMC8701166 DOI: 10.3390/foods10122998] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 12/21/2022] Open
Abstract
Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.
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Affiliation(s)
- Davide Gottardi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Federico Ferioli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lucia Vannini
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
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Mahmoud E, Starowicz M, Ciska E, Topolska J, Farouk A. Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L. Food Chem 2021; 375:131692. [PMID: 34865924 DOI: 10.1016/j.foodchem.2021.131692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 10/23/2021] [Accepted: 11/25/2021] [Indexed: 11/29/2022]
Abstract
The treatment of postharvest wastes is an integral part of the food value chain. Therefore, Ocimum basilicum L. residues were dried in an oven and a microwave. Volatiles were extracted using hydrodistillation, headspace solid-phase microextraction (HS-SPME) and then analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). Thirty volatiles were identified in raw material, with β-linalool, methyleugenol, methylcinnamate, and estragole predominating. Meanwhile, 24 and 18 volatiles were detected in the oven- and microwave-dried samples, with a significant decrease of methyleugenol content. The highest radical scavenging ability and total phenolic content were achieved for microwaved wastes using photochemiluminescence, DPPH, and Folin-Ciocalteu test. Moreover, 8 phenolic acids and 9 flavonoids were identified in the LC-MS/MS analysis, with significant contents of rosmarinic acid and luteolin (1042.45 and 11.68 µg/g of dry matter, respectively) in the microwaved basil. This experiment pointed out that microwaved basil wastes could be re-used in the food, pharmacy and/or cosmetic industries.
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Affiliation(s)
- Engy Mahmoud
- Flavour and Aroma Chemistry Department, National Research Centre, Cairo, Egypt
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland.
| | - Ewa Ciska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland
| | - Joanna Topolska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland
| | - Amr Farouk
- Flavour and Aroma Chemistry Department, National Research Centre, Cairo, Egypt
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Song K, Saini RK, Keum YS, Sivanesan I. Analysis of Lipophilic Antioxidants in the Leaves of Kaempferia parviflora Wall. Ex Baker Using LC-MRM-MS and GC-FID/MS. Antioxidants (Basel) 2021; 10:antiox10101573. [PMID: 34679708 PMCID: PMC8533615 DOI: 10.3390/antiox10101573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 09/24/2021] [Accepted: 10/01/2021] [Indexed: 01/14/2023] Open
Abstract
Lipophilic metabolites such as carotenoids, fatty acids, vitamin K1, phytosterols, and tocopherols are important antioxidants that are used in the cosmetics, foods, and nutraceutical industries. Recently, there has been a growing demand for the use of byproducts (wastes) as a potential source of industrially important compounds. The leaves of Kaempferia parviflora (black ginger) (KP-BG) are major byproducts of KP-BG cultivation and have been reported to contain several bioactive metabolites; however, the composition of lipophilic metabolites in KP-BG leaves has not been examined. In this study, the lipophilic antioxidant profile was analyzed in the leaves of KP-BG plants grown in vitro and ex vitro. Lipophilic compounds, namely carotenoids (80.40-93.84 µg/g fresh weight (FW)), tocopherols (42.23-46.22 µg/g FW), phytosterols (37.69-44.40 µg/g FW), and vitamin K1 (7.25-7.31 µg/g FW), were quantified using LC-MRM-MS. The fatty acid profile of the KP-BG leaves was identified using GC-FID/MS. The content of individual lipophilic compounds varied among the KP-BG leaves. Ex vitro KP-BG leaves had high levels of lutein (44.38 µg/g FW), α-carotene (14.79 µg/g FW), neoxanthin (12.30 µg/g FW), β-carotene (11.33 µg/g FW), violaxanthin (11.03 µg/g FW), α-tocopherol (39.70 µg/g FW), α-linolenic acid (43.12%), palmitic acid (23.78%), oleic acid (12.28%), palmitoleic acid (3.64%), total carotenoids (93.84 µg/g FW), and tocopherols (46.22 µg/g FW) compared with in vitro KP-BG leaves. These results indicate that ex-vitro-grown KP-BG leaves could be used as a valuable natural source for extracting important lipophilic antioxidants.
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Affiliation(s)
- Kihwan Song
- Department of Bioresource Engineering, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Korea;
| | - Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
| | - Iyyakkannu Sivanesan
- Department of Bioresources and Food Science, Institute of Natural Science and Agriculture, Konkuk University, Seoul 05029, Korea
- Correspondence: or ; Tel.: +82-2450-0576
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Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses. Molecules 2021; 26:molecules26113126. [PMID: 34073741 PMCID: PMC8197217 DOI: 10.3390/molecules26113126] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/20/2021] [Accepted: 05/22/2021] [Indexed: 11/29/2022] Open
Abstract
The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was determined in the red mousse R3 (76.41 mg/100 g). The highest content of flavonoids was observed in the homemade orange whey beverage W1O (63.06 mg/100 g) and in the green mousse G2 (69.80 mg/100 g). The values of the antioxidant activity of whey beverages and mousses varied depending on the composition. The highest content of β-carotene was identified in homemade orange whey beverage (4.36 mg/100 g) and in orange mousses (in range 1.10–2.24 mg/100 g), while chlorophylls a and b—in homemade green whey beverage W1G (3.00 mg/100 g and 1.31 mg/100 g respectively) and in green mousses (chlorophyll a in range 0.54 to 1.42 mg/100 g and chlorophyll b in range 0.13 to 0.32 mg/100 g).
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Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace "Polignano" Carrot. PLANTS 2021; 10:plants10030564. [PMID: 33802658 PMCID: PMC8002536 DOI: 10.3390/plants10030564] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/10/2021] [Accepted: 03/12/2021] [Indexed: 12/17/2022]
Abstract
The carrot is one of the most cultivated vegetables in the world. Black or purple carrots contain acylated anthocyanins which are of special interest to the food industry for their stability and nutraceutical characteristics. Anthocyanin-rich fruits and vegetables have gained popularity in the last ten years, due to the health benefits they provide. In this paper, the characterizations of the bioactive compounds and antioxidant capacities of different anthocyanin-containing carrots (a black carrot—BC, and a local purple carrot, the “Polignano” carrot—PC), compared to the commercial orange carrot (OC) (lacking of anthocyanins), are reported. The anthocyanin profiles of the polyphenolic extracts of BC and PC were similar, but differences were observed at quantitative levels. The total anthocyanin content in BC was more than twice that in PC (13.84 ± 0.61 vs. 5.64 ± 0.48 mg K Eq. g−1 DW). Phenolic acids (mostly chlorogenic acid) were also present at high level in anthocyanin-rich carrots compared to OC. High polyphenol content accounted also for a high reducing capacity (evaluated by Folin–Ciocalteu reagent, FCR), and antioxidant capacity (evaluated by TEAC and ORAC assays) which were the highest for BC (FCR value: 16.6 ± 1.1 mg GAE. g−1 DW; TEAC: 76.6 ± 10.6 µmol TE. g−1 DW; ORAC: 159.9 ± 3.3 µmol TE. g−1 DW). All carrot genotypes (mostly OC) were rich in carotenoids (BC 0.14 ± 0.024; PC 0.33 ± 0.038; OC 1.29 ± 0.09 mg. g−1 DW), with predominance of α and β-carotene, in OC, and lutein in BC. PC showed the highest malic acid and sugar (glucose plus fructose) content. In conclusion, while BC is remarkable for nutraceutical features, the local genotype (“Polignano” carrot) is worth considering in genetic biodiversity conservation programme.
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