|
1
|
Belošević SD, Milinčić DD, Gašić UM, Kostić AŽ, Salević-Jelić AS, Marković JM, Đorđević VB, Lević SM, Pešić MB, Nedović VA. Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties. Foods 2024; 13:757. [PMID: 38472870 DOI: 10.3390/foods13050757] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/19/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
Collapse
Affiliation(s)
- Spasoje D Belošević
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Danijel D Milinčić
- Food Chemistry and Biochemistry Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Uroš M Gašić
- Department of Plant Physiology, Institute for Biological Research Siniša Stanković-National Institute of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Food Chemistry and Biochemistry Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ana S Salević-Jelić
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Jovana M Marković
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Verica B Đorđević
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Steva M Lević
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Mirjana B Pešić
- Food Chemistry and Biochemistry Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Viktor A Nedović
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| |
Collapse
|
|
2
|
Bouranis JA, Wong CP, Beaver LM, Uesugi SL, Papenhausen EM, Choi J, Davis EW, Da Silva AN, Kalengamaliro N, Chaudhary R, Kharofa J, Takiar V, Herzog TJ, Barrett W, Ho E. Sulforaphane Bioavailability in Healthy Subjects Fed a Single Serving of Fresh Broccoli Microgreens. Foods 2023; 12:3784. [PMID: 37893677 PMCID: PMC10606698 DOI: 10.3390/foods12203784] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 09/26/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Cruciferous vegetable consumption is associated with numerous health benefits attributed to the phytochemical sulforaphane (SFN) that exerts antioxidant and chemopreventive properties, among other bioactive compounds. Broccoli sprouts, rich in SFN precursor glucoraphanin (GRN), have been investigated in numerous clinical trials. Broccoli microgreens are similarly rich in GRN but have remained largely unexplored. The goal of this study was to examine SFN bioavailability and the microbiome profile in subjects fed a single serving of fresh broccoli microgreens. Eleven subjects participated in a broccoli microgreens feeding study. Broccoli microgreens GRN and SFN contents and stability were measured. Urine and stool SFN metabolite profiles and microbiome composition were examined. Broccoli microgreens had similar GRN content to values previously reported for broccoli sprouts, which was stable over time. Urine SFN metabolite profiles in broccoli microgreens-fed subjects were similar to those reported previously in broccoli sprouts-fed subjects, including the detection of SFN-nitriles. We also reported the detection of SFN metabolites in stool samples for the first time. A single serving of broccoli microgreens did not significantly alter microbiome composition. We showed in this study that broccoli microgreens are a significant source of SFN. Our work provides the foundation for future studies to establish the health benefits of broccoli microgreens consumption.
Collapse
Affiliation(s)
- John A. Bouranis
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA; (J.A.B.); (C.P.W.); (L.M.B.); (S.L.U.); (E.M.P.); (J.C.)
- School of Public Health and Nutrition, Oregon State University, Corvallis, OR 97331, USA
| | - Carmen P. Wong
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA; (J.A.B.); (C.P.W.); (L.M.B.); (S.L.U.); (E.M.P.); (J.C.)
- School of Public Health and Nutrition, Oregon State University, Corvallis, OR 97331, USA
| | - Laura M. Beaver
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA; (J.A.B.); (C.P.W.); (L.M.B.); (S.L.U.); (E.M.P.); (J.C.)
- School of Public Health and Nutrition, Oregon State University, Corvallis, OR 97331, USA
| | - Sandra L. Uesugi
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA; (J.A.B.); (C.P.W.); (L.M.B.); (S.L.U.); (E.M.P.); (J.C.)
| | - Ethan M. Papenhausen
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA; (J.A.B.); (C.P.W.); (L.M.B.); (S.L.U.); (E.M.P.); (J.C.)
| | - Jaewoo Choi
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA; (J.A.B.); (C.P.W.); (L.M.B.); (S.L.U.); (E.M.P.); (J.C.)
| | - Edward W. Davis
- Center for Quantitative Life Sciences, Oregon State University, Corvallis, OR 97331, USA;
| | | | | | - Rekha Chaudhary
- Department of Medical Oncology, University of Cincinnati, Cincinnati, OH 45221, USA;
| | - Jordan Kharofa
- Department of Radiation Oncology, University of Cincinnati, Cincinnati, OH 45221, USA; (J.K.); (V.T.); (W.B.)
| | - Vinita Takiar
- Department of Radiation Oncology, University of Cincinnati, Cincinnati, OH 45221, USA; (J.K.); (V.T.); (W.B.)
| | - Thomas J. Herzog
- Department of OB/GYN, Division of Gynecologic Oncology, University of Cincinnati, Cincinnati, OH 45221, USA;
| | - William Barrett
- Department of Radiation Oncology, University of Cincinnati, Cincinnati, OH 45221, USA; (J.K.); (V.T.); (W.B.)
| | - Emily Ho
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA; (J.A.B.); (C.P.W.); (L.M.B.); (S.L.U.); (E.M.P.); (J.C.)
- School of Public Health and Nutrition, Oregon State University, Corvallis, OR 97331, USA
| |
Collapse
|
|
3
|
Sun J, Kou L, Geng P, Huang H, Yang T, Luo Y, Chen P. Metabolomic assessment reveals an elevated level of glucosinolate content in CaCl₂ treated broccoli microgreens. J Agric Food Chem 2015; 63:1863-8. [PMID: 25594226 DOI: 10.1021/jf504710r] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Preharvest calcium application has been shown to increase broccoli microgreen yield and extend shelf life. In this study, we investigated the effect of calcium application on its metabolome using ultra-high-performance liquid chromatography with mass spectrometry. The data collected were analyzed using principal component analysis and orthogonal projection to latent structural discriminate analysis. Chemical composition comparison shows that glucosinolates, a very important group of phytochemicals, are the major compounds enhanced by preharvest treatment with 10 mM calcium chloride (CaCl2). Aliphatic glucosinolates (glucoerucin, glucoiberin, glucoiberverin, glucoraphanin, pentyl glucosinolate, and hexyl glucosinolate) and indolic glucosinolates (glucobrassicin, neoglucobrassicin, and 4-hydroxyglucobrassicin) were increased significantly in the CaCl2 treated microgreens using metabolomic approaches. Targeted glucosinolate analysis using the ISO 9167-1 method was further employed to confirm the findings. Results indicate that glucosinolates can be considered as a class of compounds that are responsible for the difference between two groups and a higher glucosinolate level was found in CaCl2 treated groups at each time point after harvest in comparison with the control group.
Collapse
Affiliation(s)
- Jianghao Sun
- Beltsville Human Nutrition Research Center, Food Composition and Methods Development Laboratory, and §Beltsville Agricultural Research Center, Food Quality Laboratory, U.S. Department of Agriculture, Agricultural Research Service , Beltsville, Maryland 20705, United States
| | | | | | | | | | | | | |
Collapse
|