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Çakmakçı S, Çakmakçı R. Quality and Nutritional Parameters of Food in Agri-Food Production Systems. Foods 2023; 12:foods12020351. [PMID: 36673443 PMCID: PMC9857782 DOI: 10.3390/foods12020351] [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: 11/28/2022] [Revised: 12/13/2022] [Accepted: 12/20/2022] [Indexed: 01/14/2023] Open
Abstract
Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems.
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Affiliation(s)
- Songül Çakmakçı
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
- Correspondence: ; Tel.: +90-442-2312491
| | - Ramazan Çakmakçı
- Department of Field Crops, Faculty of Agriculture, Çanakkale Onsekiz Mart University, Çanakkale 17100, Turkey
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2
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Thakur M, Modi VK. Biocolorants in food: Sources, extraction, applications and future prospects. Crit Rev Food Sci Nutr 2022; 64:4674-4713. [PMID: 36503345 DOI: 10.1080/10408398.2022.2144997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed.
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Affiliation(s)
- Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
| | - V K Modi
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
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3
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Knez E, Kadac-Czapska K, Dmochowska-Ślęzak K, Grembecka M. Root Vegetables-Composition, Health Effects, and Contaminants. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:15531. [PMID: 36497603 PMCID: PMC9735862 DOI: 10.3390/ijerph192315531] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/10/2022] [Accepted: 11/18/2022] [Indexed: 06/17/2023]
Abstract
Root vegetables are known all over the world, but they are being less and less consumed by individuals. The main purpose of this article was to summarize the benefits, health effects, and threats associated with the consumption of carrot, celery, parsley, beetroot, radish, turnip, and horseradish. They are characterized by high nutritional value due to their richness in dietary fiber, vitamins, and minerals. One of their most important features is their high content of bioactive compounds, such as polyphenols, phenols, flavonoids, and vitamin C. These compounds are responsible for antioxidant potential. Comparison of their antioxidant effects is difficult due to the lack of standardization among methods used for their assessment. Therefore, there is a need for a reference method that would allow for correct interpretation. Moreover, root vegetables are characterized by several health-promoting effects, including the regulation of metabolic parameters (glucose level, lipid profile, and blood pressure), antioxidant potential, prebiotic function, and anti-cancer properties. However, due to the type of cultivation, root vegetables are vulnerable to contaminants from the soil, such as toxic metals (lead and cadmium), pesticides, pharmaceutical residues, microplastics, and nitrates. Regardless, the low levels of toxic substances present in root vegetables do not pose health risks to the average consumer.
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4
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Choińska R, Piasecka-Jóźwiak K, Woźniak Ł, Świder O, Bartosiak E, Bujak M, Roszko MŁ. Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland. Sci Rep 2022; 12:20063. [PMID: 36414746 PMCID: PMC9681880 DOI: 10.1038/s41598-022-24690-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF165, Lactiplantibacillus plantarum KKP1822, Limosilactobacillus fermentum KKP1820, and Leuconostoc mesenteroides JEIIF) was performed to evaluate their impact on betalains, free amino acids, formation of biogenic amines, and antioxidative properties of the juice formed. Next-generation sequencing data analysis used to identify the microbial community revealed that the starter cultures promoted the dominance of the genus Lactobacillus, and decreased the proportion of spoilage bacteria compared to spontaneously fermented juices. Generally, the fermentation process significantly influenced the amount of the analyzed compounds, leading in most cases to their reduction. The observed changes in the studied parameters depended on the starter culture used, indicating different metabolic activities of the LAB strains towards bioactive compounds. The use of multi-strain starter cultures allowed to largely prevent the reduction of betacyanins and histamine formation.
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Affiliation(s)
- Renata Choińska
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Katarzyna Piasecka-Jóźwiak
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Łukasz Woźniak
- grid.460348.d0000 0001 2286 1336Department of Fruit and Vegetable Product Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Olga Świder
- grid.460348.d0000 0001 2286 1336Department of Food Safety and Chemical Analysis, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Elżbieta Bartosiak
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Marzena Bujak
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Marek Łukasz Roszko
- grid.460348.d0000 0001 2286 1336Department of Food Safety and Chemical Analysis, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
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5
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Czech A, Szmigielski M, Sembratowicz I. Nutritional value and antioxidant capacity of organic and conventional vegetables of the genus Allium. Sci Rep 2022; 12:18713. [PMID: 36333512 PMCID: PMC9636188 DOI: 10.1038/s41598-022-23497-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
There are indications that organically grown plants are safer for health and have higher antioxidant content than conventional ones. Vegetables of the genus Allium L. are a valuable source of health-promoting substances, including compounds with antioxidant properties. The aim of the study was to compare the antioxidant potential and nutritional value of four species of Allium L. vegetables obtained from organic and conventional production: garlic, leek and red and yellow onion. Their proximate and mineral composition were determined, as well as the content of bioactive substances and antioxidant potential. The study showed that the cultivation method significantly influenced the parameters tested. Comparison of organic vegetables with conventional ones in terms of content of dry matter, crude protein and crude fibre revealed no general trend indicating the superiority of one method over the other. However, all organic vegetables analysed were more abundant in minerals (Ca, Mg, Fe, Zn, Cu and Mn) and bioactive compounds. They also exhibited higher antioxidant capacity as measured by the FRAP and DPPH. tests. Their consumption (especially organic garlic and leek) may therefore strengthen the body's natural antioxidant defences and is beneficial for health.
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Affiliation(s)
- Anna Czech
- grid.411201.70000 0000 8816 7059Department of Biochemistry and Toxicology, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Marek Szmigielski
- grid.411201.70000 0000 8816 7059Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin, ul. Głęboka 28, 20-612 Lublin, Poland
| | - Iwona Sembratowicz
- grid.411201.70000 0000 8816 7059Department of Biochemistry and Toxicology, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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6
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Carrillo C, Nieto G, Martínez-Zamora L, Ros G, Kamiloglu S, Munekata PES, Pateiro M, Lorenzo JM, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JÁ, Barba FJ. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6864-6883. [PMID: 35040324 PMCID: PMC9204822 DOI: 10.1021/acs.jafc.1c07208] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/30/2021] [Accepted: 01/06/2022] [Indexed: 05/27/2023]
Abstract
The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.
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Affiliation(s)
- Celia Carrillo
- Nutrición
y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001 Burgos, Spain
| | - Gema Nieto
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Lorena Martínez-Zamora
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Gaspar Ros
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Senem Kamiloglu
- Department
of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
- Science
and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
| | - Paulo E. S. Munekata
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Mirian Pateiro
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M. Lorenzo
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
- Área
de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Juana Fernández-López
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Francisco J. Barba
- Nutrition
and Food Science Area, Preventive Medicine and Public Health, Food
Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
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7
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Organic Beet Leaves and Stalk Juice Attenuates the Glutathione Peroxidase Increase Induced by High-Fat Meal in Dyslipidemic Patients: A Pilot Double-Blind, Randomized, Controlled Trial. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041973] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The beet, including the leaves and stalk (BLS), is a vegetable with great antioxidant potential. The aim of this study was to evaluate the differences in the nutritional composition and the concentration of total phenolics between the organic and conventional BLS and to verify whether the ingestion of an organic BLS juice containing different concentrations of polyphenols modulated some biomarkers of oxidative stress after the ingestion of a high-fat meal in individuals with dyslipidemia. A controlled, randomized, double-blind, crossover clinical trial with a washout period of 1 week was carried out. A 12-h fasting blood sample was collected. Afterward, the participants consumed a high-fat meal, followed by the ingestion of a placebo or one of the organic BLS juices containing either 32.0 or 77.5 mg/100 mL of polyphenols. Blood samples were obtained 30, 60, 120 and 180 min after the first blood collection. The composition analysis showed that organic BLS had a better nutritional composition than conventional ones. The high-fat meal induced postprandial hypertriglyceridemia after 120 min (p < 0.001) and increased the concentration of malondialdehyde after 30 min (p < 0.001). In addition, there was a significant increase in GPx in 30 min (p = 0.026). This increase was attenuated in the group that received the highest dose of polyphenols when compared with the placebo after 30 min (p = 0.045). Therefore, the organic BLS juice containing 77.5 mg of polyphenols was efficient at modulating one of the postprandial mechanisms of enzymatic antioxidant protection in individuals with dyslipidemia.
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Lee M, Song JH, Choi EJ, Yun YR, Lee KW, Chang JY. UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential. Antioxidants (Basel) 2021; 10:antiox10111761. [PMID: 34829632 PMCID: PMC8614894 DOI: 10.3390/antiox10111761] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 10/30/2021] [Accepted: 11/01/2021] [Indexed: 12/22/2022] Open
Abstract
This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.
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Affiliation(s)
- Moeun Lee
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
| | - Jung Hee Song
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
| | - Eun Ji Choi
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
| | - Ye-Rang Yun
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
| | - Ki Won Lee
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
- Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Korea
- Correspondence: (K.W.L.); (J.Y.C.)
| | - Ji Yoon Chang
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
- Correspondence: (K.W.L.); (J.Y.C.)
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9
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Akan S, Tuna Gunes N, Erkan M. Red beetroot: Health benefits, production techniques, and quality maintaining for food industry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15781] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Selen Akan
- Faculty of Agriculture Department of Horticulture Ankara University Ankara Turkey
| | - Nurdan Tuna Gunes
- Faculty of Agriculture Department of Horticulture Ankara University Ankara Turkey
| | - Mustafa Erkan
- Faculty of Agriculture Department of Horticulture Akdeniz University Antalya Turkey
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10
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Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03869-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.
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11
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Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup. J FOOD QUALITY 2021. [DOI: 10.1155/2021/8194219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Many industrialized areas of the world demand for the nutraceuticals due to rapidly growing health risks linked with higher consumption of processed foods. Tateishi Kazu vegetable soup or miracle soup is widely consumed around the world because of its nutraceutical properties. In the current research, the Tateishi Kazu vegetable soup was made from both organic and nonorganic sources, such as carrot, burdock root, shiitake mushroom, daikon radish, and radish leaves. We analyzed colour, antioxidant properties, cell viability, and mineral and free amino acid contents of both soups. The L
a
b and pH values revealed no drastic changes in the colour of the organic soup stored for 96 hours. The essential amino acids were present in higher amounts in an organic soup compared to the nonorganic soup. Similarly, the total mineral contents of the organic soup were higher than the nonorganic soup; however, potassium was the major mineral in both soups. Higher phenolic contents with elevated 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide dismutase (SOD) activity were noticed in organic soup. Moreover, both soups showed considerable reduction in cell viability of HepG2 cells tested through the MTT assay. From the present study, we concluded that the organic Tateishi Kazu vegetable soup can be of great importance to food industry due to the presence of viable nutrients and pharmacological properties.
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12
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Yasaminshirazi K, Hartung J, Fleck M, Graeff-Hönninger S. Impact of Cold Storage on Bioactive Compounds and Their Stability of 36 Organically Grown Beetroot Genotypes. Foods 2021; 10:foods10061281. [PMID: 34199724 PMCID: PMC8230214 DOI: 10.3390/foods10061281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 05/29/2021] [Accepted: 06/02/2021] [Indexed: 12/26/2022] Open
Abstract
In order to exploit the functional properties of fresh beetroot all year round, maintaining the health-benefiting compounds is the key factor. Thirty-six beetroot genotypes were evaluated regarding their content of total dry matter, total phenolic compounds, betalain, nitrate, and total soluble sugars directly after harvest and after cold storage periods of one and four months. Samples were collected from two field experiments, which were conducted under organic conditions in Southwestern Germany in 2017 and 2018. The outcome of this study revealed a significant influence of genotype (p < 0.05) on all measured compounds. Furthermore, significant impacts were shown for storage period on total dry matter content, nitrate, and total phenolic compounds. The medians of nitrate content based on the genotypes studied within the experiment ranged between 4179 ± 1267-20,489 ± 2988 mg kg-1 DW (dry weight), and that for the total phenolic compounds varied between 201.45 ± 13.13 mg GAE 100 g-1 DW and 612.39 ± 40.58 mg GAE 100 g-1 DW (milligrams of gallic acid equivalents per 100 g of dry weight). According to the significant influence of the interactions of storage period and genotype on total soluble sugars and betalain, the decrease or increase in the content of the assessed compounds during the cold storage noted to be genotype-specific. Therefore, to benefit beetroots with retained quality for an extended time after harvest, selection of the suitable genotype based on the intended final use is recommended.
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Affiliation(s)
- Khadijeh Yasaminshirazi
- Group of Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
- Correspondence: ; Tel.: +49-711-459-24186
| | - Jens Hartung
- Department of Biostatistics, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
| | - Michael Fleck
- Kultursaat e.V., Kronstraβe 24, 61209 Echzell, Germany;
| | - Simone Graeff-Hönninger
- Group of Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
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13
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Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents. Processes (Basel) 2021. [DOI: 10.3390/pr9040588] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Beetroot is a widely consumed crop all over the world and contains plenty of bioactive compounds. In this study, we analyzed the bioactive as well as the antimicrobial properties of the oven-dried beetroot (pulp and peel) using different solvents. The 50% methanolic extract yielded the highest content of total polyphenols and total flavonoids as well as the reducing power of the beetroot. The beetroot peel exhibited a higher content of total polyphenols, total flavonoids, and reducing power activity under all the extraction solvents. Mixture of methanol and water (50% v/v) extracted the highest chlorogenic acid (78.24 mg/100 g) of the dried beetroot peel, while 1,2-dihydroxybenzene was the most noteworthy phenolic compound (42.52 mg/100 g) in beetroot peel methanolic extract. The 50% methanolic extract of both peel and pulp demonstrated the highest antibacterial and anticandidal potential. These results can be helpful for beetroot consumption.
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14
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The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020654] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.
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Golijan J, Sečanski M. Organic plant products are of more improved chemical composition than conventional ones. FOOD AND FEED RESEARCH 2021. [DOI: 10.5937/ffr0-30907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Considering the negative effects of conventional agricultural production, organic food production is a sustainable approach to production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, the authors of this paper presented a comparative study on the chemical compositions of organically vs. conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro-and microelements, as well as, secondary metabolites have been singled out. The analysis of collected data revealed that organic products contained more dry matter, significantly fewer nitrates, fewer proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro-and microelements (particularly Fe, Mg and P), more polyphenols and they had higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus whether organic products have an improved chemical composition compared to conventional products has not been reached yet, i.e. the conclusions are ambivalent. Therefore, further long-term studies are necessary to clarify the existing doubts.
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Golijan J, Sečanski M. Organic plant products are of more improved chemical composition than conventional ones. FOOD AND FEED RESEARCH 2021. [DOI: 10.5937/ffr48-30907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Considering the negative effects of conventional agricultural production, organic food production is a sustainable approach to production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, the authors of this paper presented a comparative study on the chemical compositions of organically vs. conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro-and microelements, as well as, secondary metabolites have been singled out. The analysis of collected data revealed that organic products contained more dry matter, significantly fewer nitrates, fewer proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro-and microelements (particularly Fe, Mg and P), more polyphenols and they had higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus whether organic products have an improved chemical composition compared to conventional products has not been reached yet, i.e. the conclusions are ambivalent. Therefore, further long-term studies are necessary to clarify the existing doubts.
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Li ZC, Zhang JY, Wu YQ, Zhan YL, Chang XL. Adsorption and desorption studies of betaxanthin from yellow beet onto macroporous resins. SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1826966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Zhi-cheng Li
- School of Life Sciences, Yantai University, Yantai, China
| | - Jie-yu Zhang
- School of Life Sciences, Yantai University, Yantai, China
| | - Yu-qian Wu
- School of Life Sciences, Yantai University, Yantai, China
| | - Ya-li Zhan
- Qingdao Pengyuan Kanghua Natural Products Company, Co. Ltd., Laixi, China
| | - Xiu-lian Chang
- School of Life Sciences, Yantai University, Yantai, China
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Yasaminshirazi K, Hartung J, Fleck M, Graeff-Hoenninger S. Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically. Molecules 2020; 25:molecules25214884. [PMID: 33105827 PMCID: PMC7660082 DOI: 10.3390/molecules25214884] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/16/2020] [Accepted: 10/20/2020] [Indexed: 01/29/2023] Open
Abstract
The growing interest of consumers in healthy organic products has increased the attention to the organic production of beetroot. In this regard, six field experiments were conducted in 2017 and 2018 in three different locations under the specific conditions of organic agriculture, and fifteen beetroot genotypes, including one F1 hybrid as a commercial control and one breeding line, were compared regarding the content of the total dry matter, total soluble sugar, nitrate, betalain, and total phenolic compounds in order to investigate the genetic potential of new and existing open-pollinated genotypes of beetroot regarding the content of their bioactive compounds. The results of this study indicated a significant impact of genotype (p < 0.05) on all measured compounds. Furthermore, results revealed a significant influence of the interactions of location × year (p < 0.05) on the beetroot composition, and, thus, the role of environmental conditions for the formation of tested compounds. The total dry matter content (TDMC) of beetroots varied between 14.12% and 17.50%. The genotype ‘Nochowski’, which possessed the highest total soluble sugar content with 14.67 °Bx (Brix), was among the genotypes with the lowest nitrate content. On the contrary, the cylindrical-shaped genotype ‘Carillon RZ’ (Rijk Zwaan), indicated the lowest sugar content and the highest nitrate concentration. The amount of total phenolic compounds ranged between 352.46 ± 28.24 mg GAE 100 g−1 DW (milligrams of gallic acid equivalents per 100 g of dry weight) and 489.06 ± 28.24 mg GAE 100 g−1 DW for the red-colored genotypes which is correlated with the high antioxidant capacity of the investigated genotypes. Due to the specifics of the required content of bioactive compounds for various products, the selection of suitable genotypes should be aligned with the intended final utilization.
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Affiliation(s)
- Khadijeh Yasaminshirazi
- Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
- Correspondence: ; Tel.: +49-711-459-24186
| | - Jens Hartung
- Department of Biostatistics, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
| | - Michael Fleck
- Kultursaat e.V., Kronstraβe 24, 61209 Echzell, Germany;
| | - Simone Graeff-Hoenninger
- Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
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Prieto-Santiago V, Cavia MM, Alonso-Torre SR, Carrillo C. Relationship between color and betalain content in different thermally treated beetroot products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3305-3313. [PMID: 32728279 PMCID: PMC7374684 DOI: 10.1007/s13197-020-04363-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2020] [Accepted: 03/18/2020] [Indexed: 12/11/2022]
Abstract
Several health benefits are currently attributed to natural pigments that give fruit and vegetables their inherently colorful properties. Color measurements might therefore serve as quick indicators of the potential health-promoting properties of such foods. Nevertheless, the relationship between color and pigment content depends on the type of matrix and pigment, as well as the factors affecting their interaction, which calls for further investigation. Hence, the aim of the present study is to investigate the relationship between color parameters and betalain content in three commonly consumed beetroot products (beetroot juice, beetroot puree and whole beetroot), subjected to thermal treatment. Our results showed a negative correlation between the total betalain content and the color parameters L*, a*, b*, chroma, and hue angle in beetroot juice, beetroot puree and whole beetroot. Two chromatic parameters, a* and chroma, are proposed as the best descriptors for the betalain concentrations of these products. Likewise, the tristimulus L/ab combination for the juice is also suggested as a good descriptor. Our findings highlighted that the relationship between color and total betalain content depended on the beetroot product under assessment, with the strongest correlations found for the juice. Squeezed beetroot was therefore suggested as an alternative to improve this relationship in more complex matrices such as whole cooked beetroots. Useful information from color determination sheds light on the relationship between color and betalain pigments in beetroot, suggesting that color determination could be used as an indicator of betalain content.
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Affiliation(s)
| | - M. Mar Cavia
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
| | - Sara R. Alonso-Torre
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
| | - Celia Carrillo
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
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Kopczyńska K, Kazimierczak R, Średnicka-Tober D, Barański M, Wyszyński Z, Kucińska K, Perzanowska A, Szacki P, Rembiałkowska E, Hallmann E. The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production. Antioxidants (Basel) 2020; 9:antiox9050404. [PMID: 32397495 PMCID: PMC7278829 DOI: 10.3390/antiox9050404] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/03/2020] [Accepted: 05/07/2020] [Indexed: 01/15/2023] Open
Abstract
Courgette is considered as a low-calorie vegetable with health-promoting properties. However, scientific publications focused on the profile and content of bioactive compounds in courgette, as well as the potential fruit quality modulating factors, are rare. Due to the high adaptability of courgette to weather and agronomic conditions, it is produced on a global scale. The aim of this study was to analyse the impact of organic versus conventional agronomic practices on the concentration of selected antioxidants in courgette fruits. Fruits of two courgette varieties (Astra Polka and Nimba) produced in an organic and conventional system were tested by high performance liquid chromatography (HPLC) to determine the content of polyphenols (flavonoids and phenolic acids), carotenoids, chlorophylls, and vitamin C. Organic courgette fruits were characterised by their significantly higher content of phenolic acids and flavonoids when compared to the conventionally grown fruit. The organic cultivation might be a good method to increase concentration of bioactive compounds with antioxidant properties in courgette fruits. Nevertheless, the identified trends should be further confirmed, with attention paid to other courgette varieties, as well as to the potential interactions between the plant genotype, agronomic system and the location-specific growing conditions.
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Affiliation(s)
- Klaudia Kopczyńska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
| | - Renata Kazimierczak
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
| | - Dominika Średnicka-Tober
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
- Correspondence: ; Tel.: +48-22-593-7035
| | - Marcin Barański
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
| | - Zdzisław Wyszyński
- Department of Agronomy, Institute of Agriculture, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland; (Z.W.); (K.K.); (A.P.); (P.S.)
| | - Katarzyna Kucińska
- Department of Agronomy, Institute of Agriculture, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland; (Z.W.); (K.K.); (A.P.); (P.S.)
| | - Aneta Perzanowska
- Department of Agronomy, Institute of Agriculture, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland; (Z.W.); (K.K.); (A.P.); (P.S.)
| | - Paweł Szacki
- Department of Agronomy, Institute of Agriculture, Warsaw University of Life Sciences, Nowoursynowska 159, 02-787 Warsaw, Poland; (Z.W.); (K.K.); (A.P.); (P.S.)
| | - Ewa Rembiałkowska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
| | - Ewelina Hallmann
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; (K.K.); (R.K.); (M.B.); (E.R.); (E.H.)
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