Article
Plant Sciences
Erika Ortega-Hernandez, Marilena Antunes-Ricardo, Luis Cisneros-Zevallos, Daniel A. Jacobo-Velazquez
Summary: This study investigated the effects of selenium, sulfur, and methyl jasmonate on the accumulation of health-promoting compounds in kale sprouts. The results showed that selenium and sulfur treatments promoted lutein and glucosinolate accumulation, while methyl jasmonate treatment had different effects on phenolic levels. Additionally, sulfur treatment had the most significant effect on glucosinolate accumulation in different kale varieties.
Article
Chemistry, Applied
Noelia Castillejo, Gines Benito Martinez-Hernandez, Francisco Artes-Hernandez
Summary: The study investigated the effects of incorporating revalorized Bimi leaves and/or mustard as supplementary ingredients in developing an innovative kale pesto sauce. Results showed that mustard addition helped to stabilize pH changes and enhance the conversion of glucoraphanin to bioactive products, while the addition of B + M reduced bitterness and improved the overall quality of the sauce after 20 days of storage at 5 degrees C.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Food Science & Technology
Julia Szutowska, Daniela Gwiazdowska, Iga Rybicka, Katarzyna Pawlak-Lema, Roza Bieganska-Marecik, Anna Gliszczynska-Swiglo
Summary: This study evaluated the influence of different indigenous lactic acid bacteria isolates on the properties of fermented curly kale juice, finding that the metabolism of different strains impacted the nutritional content of the juice, with some strains contributing to an increase in specific vitamins.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Maria Jose Gimenez, Marina Gimenez-Berenguer, Maria Emma Garcia-Pastor, Joaquin Parra, Pedro Javier Zapata, Salvador Castillo
Summary: The study evaluated the effects of flower head order and GA(3) treatment on the levels of bioactive compounds in artichoke, finding that the flower head order and cultivar can impact the levels of hydroxycinnamic acids and luteolin derivatives, and that GA(3) treatment reduces hydroxycinnamic acid content but improves luteolin derivatives levels.
Article
Horticulture
Christoph Hahn, Anja Mueller, Nikolai Kuhnert, Dirk C. Albach
Summary: Kale, a member of the Brassica oleracea L. crops, has gained global recognition for its high nutritional value and versatility. The diversity of different kale varieties and the effect of chilling on glucosinolate diversity and taste have been explored. This study found different patterns of glucosinolate change in different kale varieties after cold acclimation, suggesting that genetic and environmental factors both play a role in the composition of glucosinolate patterns in kale.
Article
Biochemistry & Molecular Biology
Youzhi Hu, Xia Li, Xinyang He, Rui He, Yamin Li, Xiaojuan Liu, Houcheng Liu
Summary: The effects of supplemental UV-A LED on the growth and quality of Chinese kale were studied. The results showed that 5 W UV-A LED with 5 days before harvest (DBH) had a positive effect on the growth of Chinese kale, while 10 W UV-A LED with 5 DBH was better for the accumulation of aliphatic glucosinolates in Chinese kale.
Article
Biochemistry & Molecular Biology
Elisabetta Bravi, Beatrice Falcinelli, Giorgia Mallia, Ombretta Marconi, Aritz Royo-Esnal, Paolo Benincasa
Summary: In this study, the bioactive compounds and antioxidant potential of seeds and sprouts of five different Camelina cultivars were characterized. It was found that these seeds and sprouts are rich in antioxidant compounds, and the nutritional properties and antioxidant activity vary greatly among cultivars. The best nutritional properties of seeds were observed for ALBA and CCE43, while the best nutritional properties of sprouts were recorded for CCE43 and JOELLE.
Article
Agriculture, Multidisciplinary
Daniel Montoya, Juan Antonio Fernandez, Jose Antonio Franco, Maria del Carmen Martinez Ballesta
Summary: Application of enriched-biochar amendment in broccoli cultivation is suitable as it does not result in yield losses and leads to an increase in nutritional compounds in the flowering heads.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Chengcheng Zhang, Xiaoting Xin, Jianming Zhang, Shenlong Zhu, Erli Niu, Zhongjing Zhou, Daqun Liu
Summary: This study evaluated the phytochemical profiles and antioxidant capacities of olive leaves from 32 cultivars grown in China. The results showed that olive leaves from different cultivars varied in phytochemical content, with low-oil-content cultivars having higher levels of flavonoids and iridoids, while high-oil-content cultivars contained predominantly triterpenic acids. These findings are beneficial for the comprehensive evaluation and utilization of bioactive compounds in olive leaves.
Article
Agricultural Engineering
A. G. Pereira, L. Cassani, Taofiq Oludemi, F. Chamorro, Ricardo C. Calhelha, M. . A. Prieto, Lillian Barros, J. Simal-Gandara, Luigi Lucini, Pascual Garcia-Perez
Summary: This study conducted polyphenol profiling of Camellia flower extracts and identified previously unknown chemical compounds. Metabolite markers associated with flower color were determined. Camellia flower extracts showed anti-tumor and anti-inflammatory activities, as well as free radical scavenging activity, making them promising polyphenol candidates for the food, pharmaceutical, and cosmetic industries.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Andressa Alves de Oliveira, Alexandre Guedes Torres, Daniel Perrone, Mariana Monteiro
Summary: High hydrostatic pressure (HHP) can retain anthocyanins and antioxidant activity in jussara juice, but excessive pressure can lead to significant losses. Adding 12.5% sucrose to the juice can enhance consumer acceptance. Although the overall sensory acceptance of HHP-processed juice is slightly higher than that of unprocessed juice, pressurization is not effective in maintaining the anthocyanins and antioxidant activity in jussara juice stored at refrigeration temperature for 60 days.
Article
Chemistry, Multidisciplinary
Margareth da Silva Ribeiro, Natividad Sebastia, Alegria Montoro, Eva Garcia-Martinez
Summary: This study assessed the radioprotective effects of freeze-dried kiwifruit and strawberry extracts in human blood lymphocytes. Strawberry extract showed higher antioxidant capacity and phenolic compound content, while kiwifruit extract had the highest vitamin C content. Both fruit extracts showed no genotoxic effects at the tested concentrations, but strawberry extract reduced sister chromatid exchange frequency and mitotic index, while kiwifruit extract demonstrated radioprotective activity by reducing dicentric chromosome frequency.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Jakub Frankowski, Anna Przybylska-Balcerek, Kinga Stuper-Szablewska
Summary: The study revealed that sorghum grains are rich in antioxidant compounds and nutrients, making them a potential functional food source.
Review
Biochemistry & Molecular Biology
Monica Serra, Ana Casas, Jose Antonio Teixeira, Ana Novo Barros
Summary: Grape stems are a promising natural ingredient in cosmetics due to their abundance of phenolic compounds with antioxidant and anti-inflammatory properties. These compounds have the potential to promote skin health, combat signs of aging, shield against UV damage, and enhance skin elasticity. Cosmetic formulations incorporating grape stem extracts have shown promising results in reducing wrinkles, fine lines, age spots, and soothing irritated skin.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
V. P. Thinh Nguyen, Jon D. Stewart, Florent Allais, Irina Ioannou
Summary: The extraction of secondary metabolites from Brassica byproducts using aqueous ethanol extraction at low ethanol concentration and moderate temperature can efficiently recover the metabolites while maintaining good protein extraction. Under optimized conditions, aqueous extraction can also improve the functional properties of the protein isolates.
Review
Food Science & Technology
Emily L. Chavez-Delgado, Daniel A. Jacobo-Velazquez
Summary: Essential oils are complex mixtures of volatile molecules synthesized by plants. They have demonstrated pharmacological activity in preventing and treating metabolic syndrome and are used as antimicrobial and antioxidant food additives. This review explores the role of essential oils as nutraceuticals in preventing metabolic syndrome-related disorders, the bioavailability and mechanisms of action of essential oils in preventing chronic diseases, their application as food additives, and methods for enhancing their stability. Further investigation is needed to understand the interaction mechanisms of essential oils with human metabolic pathways and develop technological approaches to improve their stability in food systems.
Article
Food Science & Technology
Erika Ortega-Hernandez, Ana Victoria Camero-Maldonado, Laura Acevedo-Pacheco, Daniel A. Jacobo-Velazquez, Marilena Antunes-Ricardo
Summary: This study investigated the use of encapsulation to protect the health-related compounds in Red Russian kale sprouts. The results showed that encapsulation with maltodextrin improved the stability and bioactivity of phytochemicals during digestion and storage.
Article
Plant Sciences
Ana Mariel Torres-Contreras, Vimal Nair, Carolina Senes-Guerrero, Adriana Pacheco, Mauricio Gonzalez-Aguero, Perla A. Ramos-Parra, Luis Cisneros-Zevallos, Daniel A. Jacobo-Velazquez
Summary: This study used a chemical-genetics approach to investigate the role of reactive oxygen species (ROS), jasmonic acid (JA), and ethylene (ET) as stress-signaling molecules in the wound-induced phenolic biosynthesis in broccoli. Results showed that wounding activated the biosynthesis of ET and JA, which were regulated by ROS. Primary and secondary metabolism in broccoli were activated by JA, ET, and ROS, resulting in phenolic accumulation. This research provides valuable insights into the physiological and molecular mechanisms governing the wound-induced phenolic biosynthesis in broccoli.
Article
Food Science & Technology
Erika Ortega-Hernandez, Laura Acevedo-Pacheco, Daniel A. Jacobo-Velazquez, Marilena Antunes-Ricardo
Summary: This study evaluated the individual and combined effects of Se, S, and MeJA on the content of health-promoting compounds in Red Russian kale sprouts. The results showed that Se treatment increased glucosinolates and lutein levels in kale sprouts. In vitro digestion led to the release of lutein but caused significant losses of phenolics and glucosinolates. Se treatment preserved the concentration of certain glucosinolates in kale. Furthermore, Se-treated kale showed higher cellular antioxidant activity and NOx production.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Editorial Material
Food Science & Technology
Daniel A. Jacobo-Velazquez, Janet A. Gutierrez-Uribe, Marilena Antunes-Ricardo
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Editorial Material
Food Science & Technology
Daniel A. Jacobo-Velazquez, Griselda Rabadan-Chavez, Edwin E. Reza-Zaldivar
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Esteban Villamil-Galindo, Alejandro Gastelum-Estrada, Cristina Chuck-Hernandez, Marilena Antunes-Ricardo, Edwin E. Reza-Zaldivar, Andrea Piagentini, Daniel A. Jacobo-Velazquez
Summary: Ultrasound-assisted extraction (UAE) is an efficient method for extracting bioactive compounds, and ultraviolet A (UVA) radiation induces the biosynthesis of phenolic compounds. This study optimized the UAE conditions for recovering UVA-induced phenolic compounds in strawberry by-products. The optimal conditions were a 1:30 ratio, 46% ethanol, and 100% ultrasound power, resulting in an average yield of 13 g total phenolics kg(-1). UAE combined with UVA treatment increased the bioactivity of the extracts, displaying anti-proliferative effects and antioxidant activity.
Article
Food Science & Technology
Carlos Esteban Guardiola-Marquez, C. Valentina Garcia-Sanchez, oscar Armando Sanchez-Arellano, Erika Melissa Bojorquez-Rodriguez, Daniel A. Jacobo-Velazquez
Summary: This study found that the combined application of biofertilizers and zinc and iron nanofertilizers can enhance plant growth and increase the micronutrients and glucosinolates in broccoli microgreens.
Article
Plant Sciences
Carlos Esteban Guardiola-Marquez, Edgar R. Lopez-Mena, M. Eugenia Segura-Jimenez, Isaac Gutierrez-Marmolejo, Manuel A. Flores-Matzumiya, Shirley Mora-Godinez, Carmen Hernandez-Brenes, Daniel A. Jacobo-Velazquez
Summary: This study developed and evaluated zinc and iron bio-nanofertilizers formulated with plant growth-promoting rhizobacteria (PGPR) and microalgae. The functionalized nanoparticles showed significant improvements in seedling vigor and early plant growth, which can be attributed to the synergistic interaction of the biological components and the zinc and iron nanoparticles in the bio-nanofertilizers.
Article
Plant Sciences
Carlos Esteban Guardiola-Marquez, Maria Teresa Santos-Ramirez, Melina Lizeth Figueroa-Montes, Eric Oswaldo Valencia-de los Cobos, Ivan Jesus Stamatis-Felix, Diego E. Navarro-Lopez, Daniel A. Jacobo-Velazquez
Summary: This study isolated and characterized plant growth-promoting microorganisms from agricultural and nonagricultural plants to formulate biofertilizers. The results showed that bacteria had better effects on plant growth than fungi, and potential bacterial species belonged to Pseudomonas, Pantoea, Serratia, and Rahnella genera. This study validated a high-throughput screening approach for microorganisms with plant growth-promoting potential
Review
Chemistry, Multidisciplinary
Edwin E. Reza-Zaldivar, Daniel A. Jacobo-Velazquez
Summary: Nowadays, nutraceuticals are widely used for the prevention and treatment of various diseases. They have good bioactivities and can influence multiple cellular processes, which helps improve neurological health and prevent neurodegenerative diseases, including Alzheimer's disease. This review summarizes the experimental evidence and mechanisms of action of nutraceuticals in neuroprotection.
Editorial Material
Food Science & Technology
Daniel A. Jacobo-Velazquez, Luis Cisneros-Zevallos
Summary: In the past two decades, researchers have studied the use of controlled postharvest abiotic stresses to increase the levels of bioactive compounds in fruits and vegetables. Two main research directions include understanding the mechanisms behind nutraceutical production and finding optimal stress conditions. However, there is a research gap in determining the health benefits and toxicological properties of stressed crops, as well as assessing consumer acceptability.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Horticulture
Erika Melissa Bojorquez-Rodriguez, Daniel Guajardo-Flores, Daniel A. Jacobo-Velazquez, Sergio O. Serna-Saldivar
Summary: This study evaluated different process conditions for the extraction of glucosinolates from broccoli sprouts and found that ethanol concentration and temperature had significant impacts on the extraction efficiency. Under optimal conditions, extracts rich in glucosinolates can be obtained for the preparation of food supplements, nutraceuticals, and even pharmaceuticals for the prevention and treatment of chronic-degenerative diseases.
Article
Horticulture
Daniel A. Jacobo-Velazquez, Gilmar Pena-Rojas, Luis Ernesto Paredes-Avila, Vidalina Andia-Ayme, Ana Mariel Torres-Contreras, Oscar Herrera-Calderon
Summary: This study evaluated the content of bioactive compounds in different morphotypes of Peruvian mashua and found that mashua is a good source of phenolics and glucosinolates. Moreover, the use of MeJA increased the content of bioactive compounds in mashua.
Review
Horticulture
Daniel A. Jacobo-Velazquez, Melissa Moreira-Rodriguez, Jorge Benavides
Summary: The consumption of fruits and vegetables rich in secondary metabolites, known as nutraceuticals, is important for preventing and treating chronic-degenerative diseases. Applying ultraviolet radiation to horticultural crops can effectively increase their nutraceutical content, enhancing their health benefits.
