Chemical Composition of Earthworm (Dendrobaena veneta Rosa) Biomass Is Suitable as an Alternative Protein Source

The selected chemical composition (dry matter, ash, total protein, and crude fat) of the integumentary muscles of Dendrobaena veneta were determined, plus the dry matter (DM) percentage content of 17 amino acids and the profile (%) of fatty acids. Results were compared with a more fully studied earthworm, Eisenia fetida. In addition, the composition of exogenous amino acids was compared to the WHO standard for pork, beef, and chicken eggs. Both earthworm species were grown on the same kitchen waste, and protein composition was analyzed using the same methods. Studies indicated that the muscle of D. veneta was characterized by a high level of protein (76.82% DM). A similar content of exogenous amino acids was observed in the protein of both earthworms, but for phenylalanine and isoleucine, slightly higher levels were recorded for E. fetida. More histidine, lysine, threonine, isoleucine, and arginine were found in earthworms compared with chicken egg white. Fatty acids play an essential role in balancing human or animal feed and their content determines the dietary and nutritional value of the food. Both earthworm species contained the appropriate content of saturated and unsaturated acids. In D. veneta, a higher content of arachidonic acid was found, and in E. fetida, lauric, tridecanoic, and palmitic acids were present. Future issues of food security may force us to seriously consider earthworm protein for indirect or even direct human consumption

Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours

The aim of the paper was to evaluate the phenolic acid content and antioxidant properties in potato cultivars with coloured flesh and bright flesh. The study material included eight cultivars of edible potato grown in a temperate climate in Poland. Five cultivars were potato tubers with coloured flesh: “Rote Emma”, “Blue Salad”, “Vitelotte”, “Red Emmalie”, and “Blue Congo”; and three were potato tubers with bright flesh: “Bella Rosa”, “Lord”, and “Tajfun”. In all potato samples under study, four phenolic acids were identified: chlorogenic acid, gallic acid, p-coumaric acid, and caffeic acid. The predominant acid was chlorogenic acid, the levels of which ranged from 62.95 mg·100 g−1 FM to 126.77 mg·100 g−1 FM. The total concentration of the identified phenolic acids was diverse and depended on the genotype of the cultivar and the tuber flesh colour, with coloured-fleshed potatoes having higher phenolic acid contents in comparison to bright-fleshed potato cultivars. The average concentration of phenolic acids in the samples was 89.19 mg∙100 g−1 FM, and the average concentrations of the individual phenolic acids identified were as follows: chlorogenic acid (86.19 mg∙100 g−1 FM), gallic acid (1.18 mg∙100 g−1 FM), p-coumaric acid (0.64 mg∙100 g−1 FM), and caffeic acid (1.18 mg∙100 g−1 FM). In addition, three groups of anthocyanins were identified: pelargonidin-3,5-di-O-glucoside, peonidin-3,5-di-O-glucoside, and petunidin-3,5-di-O-glucoside. Anthocyanins were not found in the “Lord” or “Tajfun” varieties characterised by white tuber flesh. The predominant pigment was petunidin-3,5-di-O-glucoside, with an average content of 23.15 mg∙100 g−1 FM, and the highest value was observed in the “Vitelotte” variety (51.27 mg∙100 g−1 FM). The antioxidant activity of the flesh of the potatoes under study was diverse depending on flesh colour. The FRAP (Ferric Reducing Antioxidant Power) assay indicated higher antioxidant activity of coloured-fleshed potato cultivars. The highest concentration was identified in the “Vitelotte” cultivar flesh and was 114% higher than in the “Lord” cultivar. Similar dependencies were found in the case of the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; however, in this case, the “Vitelotte” cultivar flesh demonstrated nearly 6.4 times higher antioxidant activity than the “Lord” cultivar. Summarizing our own research, we can conclude that potato varieties with coloured flesh are characterised by a higher content of biologically active substances, including phenolic acids, and antioxidant properties compared to potato tubers with bright flesh

Content of Polyphenolic Compounds and Biological Activity of Berries, Leaves and Flowers of Crataegus L.

In this study, the berries, leaves and flowers of six species of hawthorn (Crataegus L.) were evaluated for bioactive compounds (polyphenols, flavonoids, procyanides, UPLC profile) and their antioxidant activity (ABTS•+, CUPRAC, iron ion chelation, scavenging O2·- and OH− radicals). Most of the analyzes were performed for the first time for this material. The content of bioactive compounds differed significantly both between the species and morphological parts studied. In particular, the highest content of polyphenols was determined for hawthorn berries (301.65 to 387.16 mg/100 g d.w.), including the highest concentration for C. x subsphaericea. The polyphenolic profile of this species was dominated by flavan-3-ols, with procyanidin trimer, (-)-epicatechin and procyanidin dimer being the most numerous. Hawthorn berries were also characterized by the highest antioxidant activity, among which the species C. laevigata x rhipidophylla x monogyna showed the strongest antiradical activity (0.91 mmol TE/g and 294.96 µg/ml for tests with the ABTS•+ and OH− radical, respectively) and chelating iron ions (700.28 µg/ml). In conclusion, the results explain the traditional use of hawthorn in folk medicine and indicate a potentially new wider application as a source of natural antioxidants in the design of functional foods

Variation of Precipitation Gradient in Mountain Areas Based on the Example of the Western Beskids in the Polish Carpathians

The study aims at investigating the so-called precipitation gradient, i.e. changes in the amount of precipitation depending on the elevation above sea level in the mountainous areas of southern Poland. The gradient value is specified in mm of precipitation per 100 m elevation difference. Experimental studies were conducted in two small Beskids valleys, the Barbara stream valley and the Wilkówka stream valley. Five rain gauges were installed across land elevation profiles of said valleys. Decade precipitation amounts during the summer and autumn of 2015 were recorded. The precipitation data of the national environmental monitoring from the nearby mountain and foothill weather stations from 2014–2018 were also used for the analyses. The data analyses demonstrated a large spatial variation in the amount of precipitation. The occurrence of a varied gradient, and even inverse situations i.e. greater precipitation at the locations with lower elevation, were recorded. The precipitation gradient was differentiated, particularly by the terrain exposition relative to the dominant inflow direction of moist air masses, as well as the spatial arrangement of mountain ranges

Effect of UV-C Radiation, Ultra-Sonication Electromagnetic Field and Microwaves on Changes in Polyphenolic Compounds in Chokeberry (Aronia melanocarpa)

Chokeberry fruits are highly valued for their high content of polyphenolic compounds. The use of such abiotic stress factors as UV-C radiation, an electromagnetic field, microwave radiation, and ultrasound, at different operation times, caused differentiation in the contents of anthocyanins, phenolic acids, flavonols, and flavan-3-ols. Samples were analyzed for contents of polyphenolics with ultra-performance liquid chromatography and photodiode detector-quadrupole/time-of-flight mass spectrometry (UPLC-PDA-MS/MS). The analysis showed that after exposure to abiotic stress factors, the concentration of anthocyanins ranged from 3587 to 6316 mg/100 g dry matter (dm) that constituted, on average, 67.6% of all identified polyphenolic compounds. The second investigated group included phenolic acids with the contents ranging between 1480 and 2444 mg/100 g dm (26.5%); then flavonols within the range of 133 to 243 mg/100 g dm (3.7%), and finally flavan-3-ols fluctuated between 191 and 369 mg/100 g dm (2.2%). The use of abiotic stress factors such as UV-C radiation, microwaves and ultrasound field, in most cases contributed to an increase in the content of the particular polyphenolic compounds in black chokeberry. Under the influence of these factors, increases were observed: in anthocyanin content, of 22%; in phenolic acids, of 20%; in flavonols, of 43%; and in flavan-3-ols, of 30%. Only the use of the electromagnetic field caused a decrease in the content of the examined polyphenolic compounds

Biologically active compounds in germinated seed for foods

Recently there is a new market tendency to reduce the amount of salt, sugar and fat, to change food ingredients (to reformulate food). Thus, sprouted seeds are also suitable to fulfil this task. The aim of this research was to evaluate the biologically active compounds in the seeds used for germination. The seeds of alfalfa (Medicago sativa L.), lens (Lens culinaris), mung beans (Vigna radiata), quinoa (Chenopodium quinoa) were germinated for 120 hours. Seed sprouting and dry matter estimation were carried out at the laboratory of Agronomy, Aleksandras Stulginskis University (ASU) and Food Sciences Institute. Amounts of biologically active compounds in sprouted seeds for food were determined at Immanuel Kant Baltic Federal University (Kaliningrad, Russia) and University of Rzeszow, Poland. The experiment was performed in 2015-2016. Seeds were sprouted with three repetitions in polish firm “Bio-Natura” Ø 20cm, 1 litre capacity incubator disinfected with 70% ethyl alcohol solution. The seeds were sprouted for 5 days in dark ventilated room at the temperature of 22 °C. Each time 80 g of seeds were taken for sprouting. Before sprouting, seeds were carefully reselected, removing miscellaneous impurities and then they were kept in water for 12 hours (ratio 1:4). By standard methods was determined: the amount of dry matter, vitamin C (titrimetric), anthocyanins, leuco-anthocyanins, catechins (spectrophotometric). Data was statistically evaluated applying a statistical program Anova. The averages and standard deviations were calculated.[...]Agronomijos fakultetasVytauto Didžiojo universiteta

Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters

Analysis of Phenolic Compounds and Antioxidant Activity in Wild Blackberry Fruits

Twenty three different wild blackberry fruit samples were assessed regarding their phenolic profiles and contents (by LC/MS quadrupole time-of-flight (QTOF) and antioxidant activity (ferric reducing ability of plasma (FRAP) and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS)) by two different extraction methods. Thirty four phenolic compounds were detected (8 anthocyanins, 15 flavonols, 3 hydroxycinnamic acids, 6 ellagic acid derivatives and 2 flavones). In samples, where pressurized liquid extraction (PLE) was used for extraction, a greater increase in yields of phenolic compounds was observed, especially in ellagic acid derivatives (max. 59%), flavonols (max. 44%) and anthocyanins (max. 29%), than after extraction by the ultrasonic technique extraction (UAE) method. The content of phenolic compounds was significantly correlated with the antioxidant activity of the analyzed samples. Principal component analysis (PCA) revealed that the PLE method was more suitable for the quantitative extraction of flavonols, while the UAE method was for hydroxycinnamic acids

Determination of Phenolic Compounds and Antioxidant Activity in Leaves from Wild Rubus L. Species

Twenty-six different wild blackberry leaf samples were harvested from various localities throughout southeastern Poland. Leaf samples were assessed regarding their phenolic compound profiles and contents by LC/MS QTOF, and their antioxidant activity by ABTS and FRAP. Thirty-three phenolic compounds were detected (15 flavonols, 13 hydroxycinnamic acids, three ellagic acid derivatives and two flavones). Ellagic acid derivatives were the predominant compounds in the analyzed leaves, especially sanguiin H-6, ellagitannins, lambertianin C, and casuarinin. The content of phenolic compounds was significantly correlated with the antioxidant activity of the analyzed samples. The highest level of phenolic compounds was measured for R. perrobustus, R. wimmerianus, R. pedemontanus and R. grabowskii. The study showed that wild blackberry leaves can be considered a good source of antioxidant compounds. There is clear potential for the utilization of blackberry leaves as a food additive, medicinal source or herbal tea

The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe

The aim of the study was the qualitative and quantitative analysis of the bioactive components present in the leaves of 9 sweet potato cultivars grown in the moderate climate in Poland, which were harvested at different growth stages according to the BBCH (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie) scale (14, 51, 89). It was found that sweet potato leaves contained 7 polyphenolic compounds, including 5 chlorogenic acids—neochlorogenic acid (5-CQA), chlorogenic acid (3-CQA), 4-cryptochlorogenic acid (4-CQA), 34-di-O-caffeoylqunic acid (3,4-CQA), 3,5-di-O-caffeoylqunic acid (3,5-CQA)—and 2 flavonoids, quercetin-3-O-galactoside (Q-3-GA) and quercetin-3-O-glucoside (Q-3-GL). Their content depended on the genotype of the examined cultivars and on the stage of leaf development. The mean content of the identified polyphenolic compounds in the examined cultivars ranged from 148.2 to 14.038.6 mg/100 g−1 DM for the leaves harvested at growth stage 14 according to the BBCH scale. In the case of leaves harvested at BBCH stage 51, the concentration of polyphenolic compounds ranged from 144.76 to 5026.8 mg/100 g−1 DM and at BBCH stage 89 from 4078.1 to 11.183.5 mg/100 g−1 DM. The leaves of the Carmen Rubin cultivar collected at stage 14 contained the highest amount of polyphenolic compounds, while Okinava leaves had the highest amount of these compounds at stage 51. The highest content of polyphenolic compounds in leaves at BBCH growth stage 89 was found in the Radiosa variety. The highest concentration levels were found for 3-CQA at all stages of leaf development. Significant correlations between polyphenol content and antioxidant activity measured by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were found. The results of this experiment revealed that the growth stages and genetic properties of cultivars have a very significant influence on the content of phenolic acids and flavonols in sweet potato leaves. The results are innovative and can have a practical application, as the knowledge of the content of the substances under study makes it possible to determine the optimal management practice of sweet potato leaf harvest in order to obtain more top-quality raw material