Blanching as a Treatment Process: Effect on Polyphenols and Antioxidant Capacity of Cabbage

Cabbage is considered an excellent source ofpolyphenolswith substantial antioxidant properties associated with the alleviation of oxidative stress and the prevention of free-radical mediated diseases. Many cabbage varieties are typically blanched prior to consumption mainly to enhance associated sensory attributes. Conventional hot water (80-100°C) or steam blanching are the most industrially applied methods. Blanching causes adverse losses in the antioxidant capacity of cabbage with over 70% resultingwithin the first few minutes. Blanching time, water to cabbage ratio and cabbage variety are the main determinants of the extent of antioxidant losses. The effect of the blanching temperature is of a lesssignificance particularlywithin 80-100°C. High temperatures and short blanching times would reduce antioxidants degradation in cabbage while also resulting in optimized sensory and quality attributes. The chapter concludesonthe importance of antioxidant considerations when specifyingtime-temperature combinations for cabbage blanching

Effects of in vitro metabolism of a broccoli leachate, glucosinolates and S-methylcysteine sulphoxide on the human faecal microbiome

Purpose: Brassica are an important food source worldwide and are characterised by the presence of compounds called glucosinolates. Studies indicate that the glucosinolate derived bioactive metabolite sulphoraphane can elicit chemoprotective benefits on human cells. Glucosinolates can be metabolised in vivo by members of the human gut microbiome, although the prevalence of this activity is unclear. Brassica and Allium plants also contain S-methylcysteine sulphoxide (SMCSO), that may provide additional health benefits but its metabolism by gut bacteria is not fully understood. Methods: We examined the effects of a broccoli leachate (BL) on the composition and function of human faecal microbiomes of five different participants under in vitro conditions. Bacterial isolates from these communities were then tested for their ability to metabolise glucosinolates and SMCSO. Results: Microbial communities cultured in vitro in BL media were observed to have enhanced growth of lactic acid bacteria, such as lactobacilli, with a corresponding increase in the levels of lactate and short-chain fatty acids. Members of Escherichia isolated from these faecal communities were found to bioconvert glucosinolates and SMCSO to their reduced analogues. Conclusion: This study uses a broccoli leachate to investigate the bacterial-mediated bioconversion of glucosinolates and SMCSO, which may lead to further products with additional health benefits to the host. We believe that this is the first study that shows the reduction of the dietary compound S-methylcysteine sulphoxide by bacteria isolated from human faeces

Glucosinolates, myrosinase hydrolysis products, and flavonols found in rocket (Eruca sativa and Diplotaxis tenuifolia)

Rocket species have been shown to have very high concentrations of glucosinolates and flavonols, which have numerous positive health benefits with regular consumption. In this review we highlight how breeders and processors of rocket species can utilize genomic and phytochemical research to improve varieties and enhance the nutritive benefits to consumers. Plant breeders are increasingly looking to new technologies such as HPLC, UPLC, LC-MS and GC-MS to screen populations for their phytochemical content to inform plant selections. Here we collate the research that has been conducted to-date in rocket, and summarise all glucosinolate and flavonol compounds identified in the species. We emphasize the importance of the broad screening of populations for phytochemicals and myrosinase degradation products, as well as unique traits that may be found in underutilized gene bank resources. We also stress that collaboration with industrial partners is becoming essential for long-term plant breeding goals through research

Assessment of the Efficiency of a Nanospherical Gallic Acid Dendrimer for Long\u2010Term Preservation of Essential Oils: An Integrated Chemometric\u2010Assisted FTIR Study

Essential oils (EOs) are volatile chemicals very popular in the food, cosmetic and pharmaceutical industry as aromas, fragrances and alternative therapeutic devices. EOs are susceptible to oxidative degradation, loss of quality and alterations of sensory and pharmacological properties with production of smelly or harmful compounds, responsible for allergic reactions. For preventing EOs\u2019 spoilage, synthetic preservatives are adopted, but with poor efficiency and danger of health diseases. Natural polyphenols as gallic acid (GA) are proposed as safer alternatives, but the low compatibility with oils limits their efficacy. In this study, a hydrophobic, GA\u2010enriched antioxidant dendrimer (GAD), is advised as an innovative preservative, after due evaluations. Besides oxidation chemical indexes, the desired information was obtained by FTIR spectroscopy assisted by multivariate analysis. For further confirmation, FTIR data were interpreted by considering the area of some selected bands. Iodometric titration, was performed to determine peroxide value (PV), selected as chemical index. GAD showed a preservative power extraordinary better than that of GA and no pro\u2010oxidant action