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Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5. Nutrients 2022; 14:nu14030484. [PMID: 35276844 PMCID: PMC8839250 DOI: 10.3390/nu14030484] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
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Changes in the content of minerals, B-group vitamins and tocopherols in processed kale leaves. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103464] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Jabłońska-Ryś E, Skrzypczak K, Sławińska A, Radzki W, Gustaw W. Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review. Compr Rev Food Sci Food Saf 2019; 18:655-669. [PMID: 33336922 DOI: 10.1111/1541-4337.12425] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 12/20/2018] [Accepted: 12/22/2018] [Indexed: 11/29/2022]
Abstract
Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health-promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.
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Affiliation(s)
- Ewa Jabłońska-Ryś
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Katarzyna Skrzypczak
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Aneta Sławińska
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Wojciech Radzki
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Waldemar Gustaw
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
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Xue Z, Hao J, Yu W, Kou X. Effects of Processing and Storage Preservation Technologies on Nutritional Quality and Biological Activities of Edible Fungi: A Review. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12437] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Zhaohui Xue
- School of Chemical Engineering and Technology; Tianjin University; Weijin Road Tianjin 300072 China
| | - Jingfeng Hao
- School of Chemical Engineering and Technology; Tianjin University; Weijin Road Tianjin 300072 China
| | - Wancong Yu
- Tianjin Research Center of Agricultural Biotechnology; Tianjin China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology; Tianjin University; Weijin Road Tianjin 300072 China
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Jaworska G, Pogoń K, Skrzypczak A, Bernaś E. Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption. Journal of Food Science and Technology 2015; 52:7944-53. [PMID: 26604366 DOI: 10.1007/s13197-015-1933-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/10/2015] [Accepted: 07/02/2015] [Indexed: 11/26/2022]
Abstract
Wild edible mushrooms Boletus edulis and Xerocomus badius were prepared for consumption by braising with 10 % canola oil (half of the batch was blanched prior to braising). Fresh X.badius had comparable to B.edulis amounts of proximate components and higher levels of most B-group vitamins and antioxidants. Analyzed mushrooms prepared for consumption fulfilled 7-14 % RDA of vitamin B1 for healthy adults and 15-35, 18-37 and 1 % RDA of B2, B3 and B3 respectively. Prepared for consumption mushrooms were rich in antioxidants containing in 100 g dry weight 164,601 mg total polyphenols, 19-87 mg total flavonoids, 22.1-27.4 mg L-ascorbic acid, 0.531-1.031 mg β-carotene, 0.325-0.456 mg lycopene and 38.64-44.49 mg total tocopherols and presented high antioxidant activity against ABTS (4.9-36.5 mmol TE), against DPPH (7.8-21.3 mmol TE) and in FRAP assay (15.0-28.1 mmol Fe(2+)). Mushrooms prepared for consumption with blanching prior to culinary treatment showed lower antioxidant properties and vitamin content in comparison to mushrooms braised raw.
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Affiliation(s)
- Grażyna Jaworska
- Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Balicka 122 Street, 30 - 149 Krakow, Poland
| | - Krystyna Pogoń
- Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Balicka 122 Street, 30 - 149 Krakow, Poland
| | - Aleksandra Skrzypczak
- Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Balicka 122 Street, 30 - 149 Krakow, Poland
| | - Emilia Bernaś
- Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Balicka 122 Street, 30 - 149 Krakow, Poland
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Jaworska G, Pogoń K, Bernaś E, Duda-Chodak A. Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial Mushrooms A
garicus bisporus
and P
leurotus ostreatus. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12132] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Affiliation(s)
- Grażyna Jaworska
- Department of Fruit, Vegetable and Mushroom Processing; University of Agriculture in Krakow; 122 Balicka Street Krakow 30-149 Poland
| | - Krystyna Pogoń
- Department of Fruit, Vegetable and Mushroom Processing; University of Agriculture in Krakow; 122 Balicka Street Krakow 30-149 Poland
| | - Emilia Bernaś
- Department of Fruit, Vegetable and Mushroom Processing; University of Agriculture in Krakow; 122 Balicka Street Krakow 30-149 Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; 122 Balicka Street Krakow 30-149 Poland
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Bouzari A, Holstege D, Barrett DM. Mineral, fiber, and total phenolic retention in eight fruits and vegetables: a comparison of refrigerated and frozen storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:951-6. [PMID: 25525668 DOI: 10.1021/jf504890k] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Minerals, total phenolics, and fiber were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Magnesium, calcium, iron, zinc, and copper were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Each commodity was harvested fresh and split into two batches. Half of each commodity was kept fresh, and the other half was frozen. The nutrient content was analyzed over three storage times per treatment. The retention of nutrients was highly dependent on the commodity, but the majority of the commodities showed no significant difference between fresh and frozen for all analytes (p ≤ 0.05).
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Affiliation(s)
- Ali Bouzari
- Department of Food Science and Technology and ‡Analytical Lab, University of California , Davis, California 95616, United States
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Liu Y, Huang F, Yang H, Ibrahim SA, Wang YF, Huang W. Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushrooms. Food Chem 2013; 149:221-5. [PMID: 24295699 DOI: 10.1016/j.foodchem.2013.10.142] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Revised: 09/22/2013] [Accepted: 10/26/2013] [Indexed: 10/26/2022]
Abstract
In this study, the proximate composition, free amino acids content and 5'-nucleotides in frozen, canned and salted Agaricus bisporus (A. bisporus) were investigated. We found that the three kinds of A. bisporus products were good sources of protein, with amount varying in the ranges of 16.54-24.35g/100g (dry weight). Freezing, canning and salting process, followed by 6months of storage led to a significant reduction in free amino acids, especially tyrosine, alanine, glutamine and cysteine. There were medium levels of MSG-like amino acids in frozen A. bisporus and canned A. bisporus, and low levels of MSG-like amino acids in salted A. bisporus. The mount of flavor 5'-nucleotides in frozen A. bisporus was higher than that of canned and salted A. bisporus. The present study thus suggests that freezing is beneficial for the preservation of A. bisporus.
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Affiliation(s)
- Ying Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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Igual M, García-Martínez E, Martín-Esparza M, Martínez-Navarrete N. Effect of processing on the drying kinetics and functional value of dried apricot. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.07.019] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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JAWORSKA G, BERNAŚ E, BIERNACKA A. EFFECT OF PRETREATMENTS AND STORAGE ON THE AMINO ACID CONTENT OF CANNED MUSHROOMS. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00580.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jaworska G, Bernaś E, Mickowska B. Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.09.084] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kamışlı F, Karatas F. Effects of sulphurisation on vitamins (A, C and E) and malondialdehyde in apricots. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01803.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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López-López A, Montaño A, Cortés-Delgado A, Garrido-Fernández A. Survey of vitamin B(6) content in commercial presentations of table olives. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2008; 63:87-91. [PMID: 18496754 DOI: 10.1007/s11130-008-0077-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2007] [Accepted: 04/10/2008] [Indexed: 05/26/2023]
Abstract
For nutritional purposes, a survey of the vitamin B(6) levels from a variety of commercial presentations of table olives was carried out, taking into account the three main processing types (Spanish-style, directly brined, and ripe olives). The analysis was performed by HPLC, following the official French method for vitamin B(6) determination in foodstuffs. In-house validation data for two commercial table olives showed that the method precision was good (coefficient of variation <6%) and recovery was quantitative (104% on average). There was a wide range of values for vitamin B(6) in table olives (0-69.3 microg/100 g edible portion). The highest mean content was found in directly brined olives (33.9 microg/100 g edible portion) followed by Spanish-style (14.4 microg/100 g) and ripe olives (4.3 microg/100 g). On average, samples of the Gordal and Carrasqueña cultivars showed the highest vitamin B(6) content in the case of Spanish-style olives, but in directly brined olives as well as in ripe olives the effect of cultivar was not statistically significant (p < 0.05).
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15
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Munzuroglu O, Karatas F, Geckil H. The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions. Food Chem 2003. [DOI: 10.1016/s0308-8146(03)00064-5] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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