Article
Food Science & Technology
Antonio Costa-Perez, Diego A. Moreno, Paula M. Periago, Cristina Garcia-Viguera, Raul Dominguez-Perles
Summary: The stalks of broccoli contain a significant amount of bioactive compounds, such as (poly)phenols and glucosinolates, which have antioxidant and anti-inflammatory properties. This study aimed to develop a new ingredient rich in these bioactive compounds from broccoli stalks and evaluate its bioaccessibility. The findings showed that low-temperature stabilization of the core samples provided the highest content of bioactives, including antioxidant phenolics and sulforaphane. These results suggest the potential for using broccoli stalks as a source of functional ingredients with health benefits.
Article
Agronomy
Maria Concetta Di Bella, Stefania Toscano, Donata Arena, Diego A. Moreno, Daniela Romano, Ferdinando Branca
Summary: By evaluating the effects of climatic conditions, genotype, and plant growth stages on the nutritional and nutraceutical traits of new foods, this experimental trial aimed to improve the quality of these foods. The three traditional Italian cultivars of Brassica oleracea crops were studied for their morphometric traits and glucosinolates content, with 'Broccolo Nero' broccoli showing faster growth and higher biomass production. Glucoraphanin content varied significantly across different growth stages and genotypes, with BN microgreens and baby leaves having the highest amount.
Article
Food Science & Technology
Siqiong Zhong, Jin Hong Mok, Ziqi Li, Sudhir K. Sastry, Rachel E. Kopec
Summary: The study investigated the effect of novel food processing techniques on kale leaves and found that moderate electric field treatment significantly increased the iron and chlorophyll concentrations in the leaves, while also generating protoporphyrin-bound iron derivatives. This provides a potential solution to improve iron intake from plant-based sources.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yuanyuan Zhang, Junfeng Cong, Guifeng Bao, Shuang Gu, Xiangyang Wang
Summary: Due to the side effects of synthetic ACE inhibitors, natural ACE inhibitory peptides have gained increasing attention. This study screened and identified a novel ACE inhibitory peptide from a vegetable with high ACE inhibitory activity, suggesting its potential application in hypertension treatment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Green & Sustainable Science & Technology
Giuseppe Timpanaro, Ferdinando Branca, Mariarita Cammarata, Maria Concetta Di Bella, Vera Teresa Foti, Alessandro Scuderi
Summary: The plant heritage of the Mediterranean basin, particularly the wild relative species and local varieties of Brassica oleracea crops, offers great potential for pursuing the objectives of the EU Green Deal. A study on organic growing conditions and plant characteristics highlighted the effectiveness of new tools for organic plant nutrition in improving seed yield and quality, while also achieving economically sustainable production.
Article
Biochemistry & Molecular Biology
Mirtha Navarro-Hoyos, Elizabeth Arnaez-Serrano, Maria Isabel Quiros-Fallas, Felipe Vargas-Huertas, Krissia Wilhelm-Romero, Felipe Vasquez-Castro, Diego Alvarado-Corella, Andres Sanchez-Kopper
Summary: This study analyzed the compounds found in Physalis peruviana fruits and husks from Costa Rica using ultra-performance liquid chromatography coupled with high-resolution mass spectrometry. A total of 66 different compounds were identified. The results suggest that the husks and fruits of Physalis peruviana from Costa Rica may have potential health benefits.
Article
Biochemistry & Molecular Biology
Jorge Poveda, Pablo Velasco, Antonio de Haro, Tor J. Johansen, Alex C. McAlvay, Christian Moellers, Jorgen A. B. Molmann, Elena Ordiales, Victor M. Rodriguez
Summary: High and low IM content kale populations were grown and analyzed in different environments, with the high IM population showing better agronomic parameters, GSL accumulation, and metabolite concentration. This indicates that high IM kale populations may be more tolerant to diverse environmental conditions due to their GSLs and associated metabolites with potential antioxidant properties.
Article
Food Science & Technology
Estefania J. Carrera, Maria Jesus Cejudo-Bastante, Nelson Hurtado, Francisco J. Heredia, M. Lourdes Gonzalez-Miret
Summary: Colombian purple corn Zea mays L. by-products were chemically characterized after purification and fractionation. Cob and leaves showed a more complete flavonoid profile with higher content of anthocyanins and flavonols compared to grains, resulting in the highest reducing power and radical scavenging activity. The antioxidant fractions corresponded to higher molecular weight compounds. This study provides the first chemical and antioxidant characterization of purple corn by-products, as well as pure fractions of Zea mays L. for various industries.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Pharmacology & Pharmacy
Malgorzata Kozyra, Anna Biernasiuk, Magdalena Wiktor, Wirginia Kukula-Koch, Anna Malm
Summary: A comparative analysis was conducted on the flavonoids and phenolic acids composition in six species of Monarda from the Lamiaceae family. The results showed that these plants exhibited potential antioxidant and antimicrobial effects, making them potential sources of natural antioxidants and antimicrobial agents.
Article
Food Science & Technology
Natalia Solarte, Maria Jesus Cejudo-Bastante, Nelson Hurtado, Francisco J. Heredia
Summary: A purification and fractionation process of the edible flowers of Tibouchina mollis and Tibouchina urvilleana was developed, followed by the identification and characterization of their anthocyanin and flavonol compounds using UHPLC-DAD-ESI-MS. The results showed that T. urvilleana had a higher monomeric anthocyanin content, while T. mollis exhibited a more diverse anthocyanin and flavonol profile. The purification process also resulted in an increase in antioxidant activity, which is closely related to reduction capacity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xiaomin Chen, Hui Wang, Xiaojun Huang, Shengkun Xia, Chunhua Chen, Qixing Nie, Shaoping Nie
Summary: This study developed an effective method for enriching kale flavonoids using resins. By optimizing the resin selection and enrichment conditions, the purified extract obtained from NKA-9 resin exhibited strong antioxidant activity and potential applications across various industries.
Article
Food Science & Technology
Mariem Maatallah Zaier, Sandrina A. Heleno, Filipa Mandim, Ricardo C. Calhelha, Isabel C. F. R. Ferreira, Lotfi Achour, Adnane Kacem, Maria Ines Dias, Lillian Barros
Summary: This study profiles the chemical composition of green and red-violet shoots of Tunisian Suaeda fruticosa and finds that they contain high levels of phenolic compounds and betalains. Red-violet shoots have higher levels of phenolic compounds and betalains compared to green shoots. The flavonoid/betalains-rich extracts show lower antioxidant and antibacterial activities.
Article
Biochemistry & Molecular Biology
Douaa Bekkai, Yassine Oulad El Majdoub, Hamid Bekkai, Francesco Cacciola, Natalizia Miceli, Maria Fernanda Taviano, Emilia Cavo, Tomader Errabii, Roberto Lagana Vinci, Luigi Mondello, Mohammed L'Bachir El Kbiach
Summary: This study investigated the phenolic profile and biological activities of three Ericaceae species from northern Morocco, revealing that the aerial extract of Erica scoparia is the richest in polyphenols and shows the highest antioxidant activity. All extracts were found to be non-toxic against Artemia salina, indicating their potential safety.
Article
Biotechnology & Applied Microbiology
Thomas Prade, Faraz Muneer, Emilia Berndtsson, Anna-Lovisa Nynas, Sven-Erik Svensson, William R. Newson, Eva Johansson
Summary: This pre-feasibility study evaluates the potential of using residual leafy green biomass from broccoli and kale for protein fractionation and the application of the fractions in food and feed products. The study found high protein concentrations in both crops' green protein fraction but identified economic challenges in producing protein fractions with the current scheme. However, the study suggests that potentially higher revenues may be obtained by including value-added products like fractionated phenols and dietary fiber components in future production schemes.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Biochemistry & Molecular Biology
Fadoua Asraoui, Ayoub Kounnoun, Hafssa El Cadi, Francesco Cacciola, Yassine Oulad El Majdoub, Filippo Alibrando, Filippo Mandolfino, Paola Dugo, Luigi Mondello, Adnane Louajri
Summary: The study investigated the chemical composition and antioxidant properties of leaf extracts from Globularia alypum L. from Morocco. The ethyl acetate extract showed higher phenolic and flavonoid contents, as well as stronger antioxidant activity compared to the chloroform extract. This plant serves as a rich source of natural antioxidants.