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Gębczyński P, Tabaszewska M, Kur K, Zbylut-Górska M, Słupski J. Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables. Molecules 2024; 29:1732. [PMID: 38675551 PMCID: PMC11052391 DOI: 10.3390/molecules29081732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2024] [Revised: 04/03/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
This study aimed to determine the effect of the drying method (freeze-drying, air-drying), storage period (12 months), and storage conditions (2-4 °C, 18-22 °C) applied to two legume species: green beans and green peas. The raw and dried materials were determined for selected physical parameters typical of dried vegetables, contents of bioactive components (vitamin C and E, total chlorophyll, total carotenoids, β-carotene, and total polyphenols), antioxidative activity against the DPPH radical, and sensory attributes (overall quality and profiles of color, texture, and palatability). Green beans had a significantly higher content of bioactive components compared to peas. Freeze-drying and cold storage conditions facilitated better retention of these compounds, i.e., by 9-39% and 3-11%, respectively. After 12 months of storage, higher retention of bioactive components, except for total chlorophyll, was determined in peas regardless of the drying method, i.e., by 38-75% in the freeze-dried product and 30-77% in the air-dried product, compared to the raw material.
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Affiliation(s)
- Piotr Gębczyński
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (P.G.); (K.K.); (J.S.)
| | - Małgorzata Tabaszewska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (P.G.); (K.K.); (J.S.)
| | - Katarzyna Kur
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (P.G.); (K.K.); (J.S.)
| | - Maria Zbylut-Górska
- Department of Land Surveying, Faculty of Environmental Engineering and Land Surveying, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland;
| | - Jacek Słupski
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (P.G.); (K.K.); (J.S.)
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Waśniowska J, Leszczyńska T, Kopeć A, Piątkowska E, Smoleń S, Krzemińska J, Kowalska I, Słupski J, Piasna-Słupecka E, Krawczyk K, Koronowicz A. Curly Kale ( Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content. Nutrients 2023; 15:4730. [PMID: 38004124 PMCID: PMC10674582 DOI: 10.3390/nu15224730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 11/03/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Many disorders are a result of an inadequate supply of macronutrients and micronutrients in the diet. One such element is iodine. This study used curly kale (Brassica oleracea var. Sabellica L.) biofortified with the 5,7-diiodo-8-quinolinol iodine compound. The effect of the heat treatment on the chemical composition of the curly kale was studied. In addition, iodine bioavailability was evaluated in in vivo studies. Our investigation showed that iodine loss depends on the type of heat treatment as well as on the variety of kale. Curly kale biofortified with iodoquinoline had significantly higher iodine levels after thermal processing (steaming, blanching, boiling) than the vegetable biofortified with KIO3. Generally, steaming was the best thermal processing method, as it contributed to the lowest iodine loss in curly kale. The red variety of kale, 'Redbor F1', showed a better iodine stability during the heat treatment than the green variety, 'Oldenbor F1'. The thermal treatment also significantly affected the dry matter content and the basic chemical composition of the tested varieties of the 5,7-diI-8-Q biofortified kale. The steaming process caused a significant increase in total carbohydrates, fiber, protein and crude fat content ('Oldenbor F1', 'Redbor F1'), and antioxidant activity ('Oldenbor F1'). On the other hand, boiling caused a significant decrease, while steaming caused a significant increase, in protein and dry matter content ('Oldenbor F1', 'Redbor F1'). The blanching process caused the smallest significant decrease in ash compared to the other thermal processes used ('Oldenbor F1'). A feeding experiment using Wistar rats showed that iodine from the 5,7-diI-8-Q biofortified kale has a higher bioavailability than that from the AIN-93G diet. A number of promising results have been obtained, which could form the basis for further research.
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Affiliation(s)
- Justyna Waśniowska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Teresa Leszczyńska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Aneta Kopeć
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Ewa Piątkowska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Sylwester Smoleń
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (S.S.); (I.K.)
| | - Joanna Krzemińska
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Iwona Kowalska
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (S.S.); (I.K.)
| | - Jacek Słupski
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland;
| | - Ewelina Piasna-Słupecka
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Katarzyna Krawczyk
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
| | - Aneta Koronowicz
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; (J.W.); (T.L.); (A.K.); (E.P.); (J.K.); (E.P.-S.); (K.K.)
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Gumul D, Kruczek M, Ivanišová E, Słupski J, Kowalski S. Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds. Foods 2023; 12:foods12040804. [PMID: 36832879 PMCID: PMC9957340 DOI: 10.3390/foods12040804] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50%). The content of total polyphenols, individual polyphenols (using UPLC-PDA-MS/MS methods) and dietary fibre, chemical composition and physical properties of the resulting pasta were determined. The addition of apple pomace to pasta resulted in increased levels of pro-health compounds: total polyphenols, phenolic acids, quercetin derivatives, flavon-3-ols and dihydrochalcones as well as dietary fibre. Decreases in hardness and maximum cutting energy were also observed in pasta supplemented with apple pomace compared to control pasta. Water absorption capacity was not influenced by the addition of apple pomace, with the exception of pasta made with 50% apple pomace.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Marek Kruczek
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Eva Ivanišová
- Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Jacek Słupski
- Department of Plant Products Technology and Hygiene Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Stanisław Kowalski
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
- Correspondence:
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Tabaszewska M, Rutkowska J, Skoczylas Ł, Słupski J, Antoniewska A, Smoleń S, Łukasiewicz M, Baranowski D, Duda I, Pietsch J. Red Arils of Taxus baccata L.-A New Source of Valuable Fatty Acids and Nutrients. Molecules 2021; 26:molecules26030723. [PMID: 33573256 PMCID: PMC7866497 DOI: 10.3390/molecules26030723] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 01/18/2023] Open
Abstract
The aim of this study, focused on the nutritional value of wild berries, was to determine the contents of macronutrients, profiles of fatty (FAs) and amino acids (AAs), and the contents of selected elements in red arils (RA) of Taxus baccata L., grown in diverse locations in Poland. Protein (1.79–3.80 g/100 g) and carbohydrate (18.43–19.30 g/100 g) contents of RAs were higher than in many cultivated berries. RAs proved to be a source of lipids (1.39–3.55 g/100 g). Ten out of 18 AAs detected in RAs, mostly branched-chain AAs, were essential AAs (EAAs). The EAAs/total AAs ratio approximating were found in animal foods. Lipids of RA contained seven PUFAs, including those from n-3 family (19.20–28.20 g/100 g FA). Polymethylene-interrupted FAs (PMI-FAs), pinolenic 18:3Δ5,9,12; sciadonic 20:3Δ5,11,14, and juniperonic 20:4Δ5,11,14,17, known as unique for seeds of gymnosperms, were found in RAs. RAs may represent a novel dietary source of valuable n-3 PUFAs and the unique PMI-FAs. The established composition of RAs suggests it to become a new source of functional foods, dietary supplements, and valuable ingredients. Because of the tendency to accumulate toxic metals, RAs may be regarded as a valuable indicator of environmental contamination. Thus, the levels of toxic trace elements (Al, Ni, Cd) have to be determined before collecting fruits from natural habitats.
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Affiliation(s)
- Małgorzata Tabaszewska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Cracow, Balicka st. 122, 30-149 Cracow, Poland; (M.T.); (Ł.S.); (J.S.)
| | - Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
- Correspondence:
| | - Łukasz Skoczylas
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Cracow, Balicka st. 122, 30-149 Cracow, Poland; (M.T.); (Ł.S.); (J.S.)
| | - Jacek Słupski
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Cracow, Balicka st. 122, 30-149 Cracow, Poland; (M.T.); (Ł.S.); (J.S.)
| | - Agata Antoniewska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
| | - Sylwester Smoleń
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Cracow, Al. 29 Listopada 54, 31-425 Cracow, Poland;
| | - Marcin Łukasiewicz
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Cracow, Balicka st. 122, 30-149 Cracow, Poland;
| | - Damian Baranowski
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
| | - Iwona Duda
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Balicka st. 122, 30-149 Cracow, Poland;
| | - Jörg Pietsch
- Institute of Legal Medicine, Medical Faculty Carl Gustav, Dresden Technical University, Fetscherstr. 74, D-01307 Dresden, Germany;
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Korus A, Słupski J, Gębczyński P, Banaś A. Effect of preliminary processing and method of preservation on the content of glucosinolates in kale (Brassica oleracea L. var. acephala) leaves. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Słupski J, Gębczyński P, Korus A, Lisiewska Z. Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables. Int J Food Sci Nutr 2014; 65:458-64. [PMID: 24467467 DOI: 10.3109/09637486.2013.873889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The aim of this work was to evaluate calcium retention in 14 species of vegetable (from four usable groups). The material investigated consisted of raw and boiled fresh vegetables and two types of frozen product prepared for consumption after 12-month storage: one traditionally produced; the other obtained using the modified method (convenience food). The highest calcium content was found in leafy vegetables, followed (in descending order) by leguminous, root and brassica vegetables. The proportion by weight of Ca to P was highest in leafy vegetables and decreased with calcium retention despite the fact that levels of phosphorus were highest in leguminous and lowest in leafy vegetables. The nutrient density (ND%) of calcium for adults exceeded 100 for each individual vegetable species. The recommended daily allowance (RDA) percentage value varied between 23.04 (kale) and 1.46 (white cauliflower). Of the three types of product, ND and RDA values were generally greater in the frozen convenience products.
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Affiliation(s)
- Jacek Słupski
- Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture , Krakow , Poland
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Słupski J, Gębczyński P. Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean. Int J Food Sci Nutr 2014; 65:419-25. [PMID: 24392956 DOI: 10.3109/09637486.2013.869794] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Immature seeds of five bean cultivars (flageolet-type and those intended for dry-seed production) were assessed for changes in water-soluble carbohydrates including raffinose family oligosaccharides (RFOs) due to boiling, sterilization, and storage of the sterilized product. About 100 g fresh weight of edible portion of fresh bean seeds contained 2449.3-3182.6 mg total soluble sugars, of which RFOs comprised 44-49%. The highest amounts of these compounds were found in the seeds of the cultivars Laponia and Mona. The dominant oligosaccharide was stachyose. Boiling fresh seeds to consumption consistency reduced total soluble sugars and RFOs: average values were 57% and 55%, respectively. Sterilization in cans resulted in 65% reductions of both total soluble sugars and RFOs. In general, there were no changes in the content of soluble sugars in canned and sterilized products stored for 12 months.
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Affiliation(s)
- Jacek Słupski
- Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow , Krakow , Poland
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Słupski J, Lisiewska Z. Minerals and chosen heavy metals retention in immature common bean (Phaseolus vulgaris L.) seeds depending on the method of preservation. Acta Sci Pol Technol Aliment 2013; 12:263-272. [PMID: 24584955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
BACKGROUND Legumes are a good source of protein, and are also abundant in carbohydrates, B-group vita-mins, dietary fibre and mineral compounds. MATERIAL AND METHODS This work evaluates the retention of ash, eleven minerals and two heavy metals in products obtained from two common bean cultivars harvested before reaching full maturity, with a dry matter content of about 40%. Analyses were conducted on raw, blanched and cooked seeds and three products prepared for consumption after 12-month storage: two frozen and one canned (sterilized). The former comprised two types of frozen product: one traditionally produced (blanching-freezing-frozen storage-cooking), the other a convenience, "ready-to-eat" product obtained using a modified method (cooking-freezing-frozen storage-defrosting-heating to consumption temperature in a microwave oven). RESULTS In cooked bean seeds of both cultivars, levels of potassium, calcium, magnesium and copper were significantly lower, the only exception being the content of ash and sodium (due to added salt), than in blanched seeds; the changes in the remaining components were not so clear-cut and depended on the cultivar. Seeds frozen using the modified technology generally showed higher levels of the elements investigated than frozen products produced traditionally, with the exception of chromium, nickel and lead. Sterilized seeds had lower levels of ash, phosphorus, calcium, magnesium, iron, zinc, manganese, copper and chromium compared with both types of frozen product; retention levels of individual components depended on the cultivar examined. Conclusions. Compared with the traditionally produced frozen product, prepared for consumption, seeds after modified method of freezing (convenience food) contained significantly higher levels of ash and all macroelements, regardless of the cultivar. Seeds preserved by sterilization, compared with frozen seeds (either method of production) prepared for consumption, had lower content of most of the analyzed components.
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Affiliation(s)
- Jacek Słupski
- Department of Raw Materials and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Poland
| | - Zofia Lisiewska
- Department of Raw Materials and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Poland
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Wybraniec S, Starzak K, Skopińska A, Szaleniec M, Słupski J, Mitka K, Kowalski P, Michałowski T. Effects of metal cations on betanin stability in aqueous-organic solutions. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0088-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Słupski J, Lisiewska Z. Tocopherol retention and vitamin E activity in frozen and canned immature seeds of five cultivars of common bean. J Sci Food Agric 2013; 93:1326-1330. [PMID: 23027652 DOI: 10.1002/jsfa.5893] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2012] [Revised: 07/13/2012] [Accepted: 08/28/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND This paper investigates tocopherol retention and vitamin E activity in the seeds of five bean cultivars (flageolet type and grown mostly for their dry seeds) harvested at the wax stage of maturity. Seeds were analyzed raw, cooked and in three products prepared for consumption after 0 and 12 months of storage. These comprised frozen products obtained using the traditional method (blanching-freezing-frozen storage-boiling) and a modified method (boiling-freezing-frozen storage-defrosting and heating in a microwave oven), and canned products. RESULT Total tocopherols in fresh bean seeds were within the range 18.53-25.98 mg kg(-1) of edible portion. The most abundant form of tocopherol found in fresh seeds was γ-T isomer (87-91% of the total), followed by the α-T (5-7%) and δ-T (3-5%) forms; the β-T form was not detected. Cooking resulted in a 13-28% decrease in total tocopherols and a 17-31% reduction in vitamin E activity. In products prepared for consumption after 12 months' storage, total tocopherols and vitamin E activity were 13-53% and 23-60% lower, respectively, than in fresh seeds, with the highest losses being mainly in α-T content. CONCLUSION The variety and cultivar or method of preservation had no effect on either tocopherol retention or vitamin E activity.
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Affiliation(s)
- Jacek Słupski
- Department of Raw Materials and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Krakow, Poland.
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Korus A, Lisiewska Z, Słupski J, Gębczyński P. Effect of different technological and culinary treatments on iron retention, nutritional density and recommended dietary intake in fourteen vegetable species. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03045.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Słupski J. Evaluation of the effect of pretreatment and preservation on macro- and microelements retention in flageolet (Phaseolus vulgaris L.) bean seeds. Acta Sci Pol Technol Aliment 2011; 10:475-486. [PMID: 22230929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
BACKGROUND Legume seeds, including beans, are a good source of mineral constituents. The level of these compounds depends among other factors, on the species, cultivar and the methods of processing applied. However, there are no studies in the literature which deal with the content of mineral constituents in physiologically immature bean seeds. MATERIAL AND METHODS The aim of this study was to evaluate the retention of ash and 13 mineral constituents in immature seeds of three bean cultivars. The investigation included raw, blanched and cooked seeds and three products prepared for consumption after 12-month storage: a frozen product obtained using the traditional method (blanching-freezing-frozen storage-cooking); a frozen product obtained using the modified method (cooking-freezing-frozen storage-defrosting and heating in a microwave oven); and a sterilized canned product. RESULTS The application of technological processes; the storage of frozen and sterilized products; and the preparation of frozen products for consumption had an effect on minerals content in finished products. The frozen product obtained using the modified method retained greater amounts of the investigated elements (apart from calcium, lead and cadmium) than the traditional frozen product. Canned bean seeds retained less ash, phosphorus, potassium, calcium, magnesium, sodium and iron than the products of the two ways of freezing, while the retention of the remaining constituents depended on the cultivar. CONCLUSIONS Modified method of freezing of immature bean seeds resulted in greater retention of the investigated components in products prepared for consumption than the traditional method of freezing or canning.
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Affiliation(s)
- Jacek Słupski
- Department of Raw Materials and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Krakow, Poland.
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Słupski J, Lisiewska Z, Gębczyński P, Skoczeń-Słupska R. Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02683.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gębczyński P, Lisiewska Z, Słupski J, Kur K. Zinc retention in vegetables according to the method of preparation for consumption. Int J Food Sci Nutr 2011; 62:711-4. [DOI: 10.3109/09637486.2011.579559] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Piotr Gębczyński
- Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, Krakow, Poland
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Słupski J, Achrem-Achremowicz J, Lisiewska Z, Korus A. Effect of processing on the amino acid content of New Zealand spinach (Tetragonia tetragonioides Pall. Kuntze). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02315.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Słupski J. Evaluation of the amino acid content and sensory value of flageolet bean seeds (Phaseolus vulgarisL.) as affected by preprocessing methods before freezing. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02240.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Słupski J, Korus A, Lisiewska Z, Kmiecik W. Content of amino acids and the quality of protein in as-eaten green asparagus (Asparagus officinalis L.) products. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02193.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Słupski J, Bernaś E, Kmiecik W, Lisiewska Z. Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01884.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kmiecik W, Lisiewska Z, Słupski J, Gębczyński P. Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01702.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lisiewska Z, Słupski J, Kmiecik W, Gębczyński P. Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.06.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lisiewska Z, Kmiecik W, Słupski J. Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method. Food Chem 2007. [DOI: 10.1016/j.foodchem.2007.05.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Lisiewska Z, Kmiecik W, Słupski J. Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pre-treatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storage. Food Chem 2004. [DOI: 10.1016/s0308-8146(03)00265-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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