Nutritional and Phytochemical Content of High-Protein Crops

The authors acknowledge support from the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS) via their strategic research and partnership programs.Peer reviewedPostprin

Flavedo and albedo of five citrus fruits from Southern Italy: physicochemical characteristics and enzyme-assisted extraction of phenolic compounds

Peels are major byproducts of the juice processing industry. Citrus peels are composed of two tissues, namely the flavedo (outer layer) and the albedo (inner layer). Here, flavedo and albedo were obtained from the peel of grapefruit cv. ‘Star ruby’, lemon cv. ‘Akragas’, and sweet orange cvs. ‘Tarocco’, ‘Sanguinello’ and ‘Moro’. Freeze dried flavedo and albedo were investigated for their functional properties, and subjected to enzyme-assisted extraction with pectinase and cellulase (concentration of 6 U g−1 DW) to extract the phenolic compounds. Albedo showed superior physicochemical characteristics than flavedo. Albedo from ‘Tarocco’ exhibited the maximum water holding capacity (10.9 ± 0.48 g/g). Grapefruit albedo revealed the highest water swelling (13.4 ± 2.62 mL/g) and oil binding (6.31 ± 2.62 g/g) capacities. As regards the enzyme-assisted extraction of phytochemicals, both enzymes enhanced the extraction of phenolics (p < 0.05) compared to the controls. In flavedo, pectinase and cellulase increased the recovery of phenolics by approx. 30%, whereas in albedo the yields were increased above 60%. Results from this investigation suggest that albedo might be used by the food industry as a novel raw material, due to its superior physicochemical properties. Moreover, results provide evidence that the enzyme-assisted extraction is advantageous to recover phenolics from the citrus peels

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme. Flavored oils are obtained by macerating lupin oil with the herbs for 15 days, in the dark at 151 degrees C. Overall 11 carotenoids are identified by HPLC-DAD-MS-(APCI). (all-E)-Lutein and -carotene are the most abundant. Thyme flavored oil results the richest in carotenoids, with a cumulative carotenoid content of 19513gmL(-1). Volatile organic compounds are detected by HS-SPME-GC/MS analysis. Overall, 50 aroma compounds are determined, with alcohols, furans, and terpenoids being the most abundant classes. Chives flavored oil is the only sample to provide organosulfur compounds. Qualitatively, terpenoids are responsible for great differences among the samples, since unique terpenoid profiles are observed, for example, isoterpinolene is detected only in sage flavored oil, -myrcene in rosemary flavored oil, and thymol in thyme flavored oil. The relative odor activity value (ROAV) is determined and employed to evaluate the contributions of the single compounds to the overall odor. The compounds with the greatest odor activity are 3-hexen-1-ol, hexanal, -pinene, eucalyptol, and 2-pentylfuran.Practical Applications: Aromatic herbs have been traditionally used to enhance the flavor of food. The effects of herbs addition on lupin products has not been investigated yet. Additionally, this is the first study that explores some quality characteristics of commercial lupin oil. Data indicate that the maceration of lupin oil with aromatic herbs has limited effects on the content of total carotenoids, nonetheless, it modifies markedly the composition and relative proportions of the volatile organic compounds, and likely the overall aromas. Consumers are generally not familiar with the culinary use of lupin oil, nevertheless, the aromatization with herbs could increase its use. Lupin oil results rich in carotenoids. This is useful information for the production of functional products with healthy properties. Lupin oil can be recommended as a carotenoid-rich product and as an alternative to more traditional table oils. Data from this study can contribute to the economic valorization of lupin oil

Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland

This investigation studied the effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland. Five drying temperatures were applied to reach a dry matter content of 94–95% w/w: room temperature, 40, 50, 60, and 70 °C. The process performed at 70 °C allowed the greatest recovery of total phenolic compounds, 994 ± 28 mg kg−1. Ferulic acid and quercetin were the main phenolics identified. The drying process performed at 60 °C allowed the greatest recovery of cumulative carotenoids, 2.39 ± 0.05 mg kg−1. The carotenoids identified were xanthophylls, e.g., lutein, zeaxanthin and neochrome. The use of heat impacted positively on the phytochemical composition of quinoa. The concentration of phenolics and carotenoids increased steadily with the rise in drying temperature. Results obtained provide scientific knowledge that can be used by producers to increase the availability of such phytochemicals in quinoa seeds

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

Oil deterioration during deep-frying influences the quality of fried foods to a great extent. In this study, the frying performance of six vegetable oils, i.e., hemp, lupin, oat, rapeseed, soy, and sunflower, was evaluated following short-term (60 min) deep-frying of French fries at 180 °C. The frying oils were investigated for fatty acid profile, volatile compound composition, and parameters of oxidative stability, such as iodine, peroxide, and p-anisidine values. The examination showed that the content of ƩPUFA in hemp oil decreased significantly (p  0.05) in total terpenes, accompanied by a considerable rise in total aldehydes. Oppositely, the proportions of MUFA and PUFA of lupin and oat oils remained stable (p > 0.05) during the short-term deep-frying, indicating high stability of these oils. The research provided new data for evaluating the suitability of these oils for household food preparations.</p

RNAseq reveals different transcriptomic responses to GA3 in early and midseason varieties before ripening initiation in sweet cherry fruits

11openInternationalInternational coauthor/editorGibberellin (GA) negatively affects color evolution and other ripening-related processes in non-climacteric fruits. The bioactive GA, gibberellic acid (GA3), is commonly applied at the light green-to-straw yellow transition to increase firmness and delay ripening in sweet cherry (Prunus avium L.), though causing different effects depending on the variety. Recently, we reported that GA3 delayed the IAD parameter (a ripening index) in a mid-season variety, whereas GA3 did not delay IAD but reduced it at ripeness in an early-season variety. To further explore this contrasting behavior between varieties, we analyzed the transcriptomic responses to GA3 applied on two sweet cherry varieties with different maturity time phenotypes. At harvest, GA3 produced fruits with less color in both varieties. Similar to our previous report, GA3 delayed fruit color initiation and IAD only in the mid-season variety and reduced IAD at harvest only in the early-season variety. RNA-seq analysis of control- and GA3-treated fruits revealed that ripening-related categories were overrepresented in the early-season variety, including ‘photosynthesis’ and ‘auxin response’. GA3 also changed the expression of carotenoid and abscisic acid (ABA) biosynthetic genes in this variety. In contrast, overrepresented categories in the mid-season variety were mainly related to metabolic processes. In this variety, some PP2Cs putative genes were positively regulated by GA3, which are negative regulators of ABA responses, and MYB44-like genes (putative repressors of PP2Cs expression) were downregulated. These results show that GA3 differentially modulates the transcriptome at the onset of ripening in a variety-dependent manner and suggest that GA3 impairs ripening through the modification of ripening associated gene expression only in the early-season variety; whereas in the mid-season variety, control of the ripening timing may occur through the PP2C gene expression regulation. This work contributes to the understanding of the role of GA in non-climacteric fruit ripeningopenKuhn, N.; Maldonado, J.; Ponce, C.; Arellano, M.; Time, A.; Multari, S.; Martens, S.; Carrera, E.; Donoso, J.M.; Sagredo, B.; Meisel, L.A.Kuhn, N.; Maldonado, J.; Ponce, C.; Arellano, M.; Time, A.; Multari, S.; Martens, S.; Carrera, E.; Donoso, J.M.; Sagredo, B.; Meisel, L.A

Hemp and Buckwheat are valuable sources of dietary amino acids, beneficially modulating gastrointestinal hormones and promoting satiety in healthy volunteers

Acknowledgements: The authors are grateful to all the volunteers for their participance in this human study. The authors also are thankful for the assistance from Karen Taylor, Jean Bryce and Mel Hudson for the preparation of the study diets and Sylvia Stephen and Lorna Hermitage for their support in the Human Nutrition Unit. Furthermore, the authors would like to thank Dr Richard Herriot and Mrs Denise Mullen from Immunology Department, Aberdeen Royal Infirmary Hospital Foresterhill for performing the food allergy testing. Declarations Funding: The Rowett Institute and Biomathematics and Statistics Scotland are grateful for funding from The Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS) via their strategic research and partnership programmes. Open Access via the Springer Compact AgreementPeer reviewedPublisher PD

Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: physicochemical characteristics and phytochemical profiles

The present study aimed to investigate the effects of alcoholic fermentation on the physicochemical and phytochemical characteristics of the tissues flavedo and albedo from five citrus fruits, namely grapefruit (Citrus paradisi), lemon (Citrus limon), and sweet oranges (Citrus sinensis) cvs. ‘Tarocco’, ‘Washington navel’, and ‘Moro’. The tissues were fermented with pure and mixed cultures of Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Torulaspora delbrueckii. Flavedo and albedo increased the water holding capacity (WHC) and oil binding capacity (OBC) when subjected to fermentation. The treatment with B. bruxellensis resulted the most effective at enhancing WHC and OBC, e.g., lemon flavedo achieved the highest WHC (9.67 ± 0.15 g/g; P < 0.001). Concerning the phytochemicals, samples increased the total contents of phenolic compounds and carotenoids upon fermentation. The orange ‘Tarocco’ benefited markedly as regards phenolic compounds, e.g., the naringenin and hesperidin contents reached 244 ± 15.5 and 2900 ± 160 mg kg−1 DW, respectively, when the albedo was fermented with T. delbrueckii, with increases above 4-folds. Likewise, the total carotenoids were augmented (P < 0.001) when flavedo samples were treated with T. delbrueckii. Overall, the performed alcoholic fermentations ameliorated the physicochemical and phytochemical characteristics of the selected citrus tissues, and are recommended to expand their utilization in the nutraceutical sector

Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland

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Identification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat (<i>Avena sativa L</i>) from Finland

Finland is the second largest oat producer in Europe. Despite the existing knowledge of phenolics in oat, there is little information on the phenolic composition of oats from Finland. The aim of the study was to investigate the concentrations of free and bound phenolic acids, as well as avenanthramides in eight Finnish cultivars of husked oat (<i>Avena sativa</i> L.). Seven phenolic acids and one phenolic aldehyde were identified, including, in decreasing order of abundance: <i>p</i>-coumaric, ferulic, cinnamic, syringic, vanillic, 2,4-dihydroxybenzoic, and <i>o</i>-coumaric acids and syringaldehyde. Phenolic acids were mostly found as bound compounds. Significant varietal differences (<i>p</i> < 0.05) were observed in the cumulative content of phenolic acids, with the lowest level found in cv. ‘Viviana’ (1202 ± 52.9 mg kg^–1) and the highest in cv. ‘Akseli’ (1687 ± 80.2 mg kg^–1). Avenanthramides (AVNs) 2a, 2p, and 2f were the most abundant. Total AVNs levels ranged from 26.7 ± 1.44 to 185 ± 12.5 mg kg^–1 in cv. ‘Avetron’ and ‘Viviana’, respectively