Bertolín Pardos, Juan Ramón

Blanco Alibés, Mireia

Joy Torrens, Margalida

Lobón Ascaso, Sandra

Rufino Moya, Pablo José

citaREA Repositorio Electrónico Agroalimentario

1st Joint Meeting of EAAP Mountain Livestock Farming & FAO-CIHEAM Mountain Pastures  “Mountains are agroecosystems for people” June 7th - 9th, 2021 – virtual   24 Effect of the sainfoin preservation on the secondary compounds and antioxidant activity   Joy M., Rufino-Moya P. J., Bertolín J. R., Lobón S., Blanco M.  Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA) - IA2 (CITA-Universidad de Zaragoza), Montañana 930, 50059 Zaragoza, Spain; slobon@cita-aragon.es  Keywords: polyphenols, carotenoids, tocopherols, Onobrychis viciifolia  Introduction: The polyphenols, carotenoids and tocopherols are secondary compounds in forages. These compounds are abundant in fresh forages and increase the antioxidant (AO) activity (Debier and Larondelle, 2005), being able to improve the milk and meat quality (Kumar, 2015). Fresh sainfoin (Onobrychis viciifolia) is a perennial legume with high nutritional value and medium to high secondary compounds content (Rufino-Moya et al., 2019). However, it is needed to preserve the sainfoin because two thirds of its annual production is obtained with the first cut of spring. The aim of this study was to evaluate how the preservation method affected the contents of these secondary compounds and AO activity. Materials and methods: Fifteen samples of sainfoin were collected at the late bloom stage and divided into samples for fresh forage (n=5), hay (n=5) and silage (n=5) (for details see Rufino-Moya et al., 2019). The samples for hay were naturally sun-dried, whereas the samples destined to make silage were wilted one day, chopped (3-5 cm) and vacuum-ensiled in plastic bags for 82 days. The total polyphenols were extracted (Makkar, 2000) and quantified (Julkunen-Titto, 1985). The carotenoids and tocopherols extracted (Fu et al., 2011) were determined by chromatography (Chauveau-Duriot et al., 2010). The AO activity (Roncero-Ramos et al (2017) was assessed through the free radical scavenging activity (DPPH and ABTS assays) and the ferric reducing antioxidant power (FRAP). Data were analysed using SAS v 9.1. with a general linear model (5 replicates each method) considering the method of preservation as fixed effect. The LSMeans and their associated standard errors and differences between means were obtained using the Tukey correction. Results: The method of preservation affected all the parameters (P<0.001) (Table 1). Fresh sainfoin and hay had greater polyphenol content than the silage (P<0.001). Fresh sainfoin had highest contents of xanthophylls and all-E-β-carotene. The hay had the greatest γ-tocopherol, whereas the silage had the greatest 13z- and 9z-β-carotenes. Regarding the AO activity, the silage had the lowest values in the three parameters (P<0.001). The hay had greater ABST, similar DPPH and lower FRAP than the fresh sainfoin.  Table 1. Effect of the preservation method on secondary compounds and antioxidant activity in sainfoin  Fresh Hay Silage s.e. P-value Polyphenols, eq-g tannic acid/kg DM 44.6a 47.1a 34.1b 5.6 0.0001 Neoxanthin, μg/g DM 35.1a 14.9b N.D. 0.23 0.0001 Violaxanthin, μg/g DM 12.5a 6.4b N.D. 0.19 0.0001 Zeaxanthin, μg/g DM 17.9a 11.2b 20.7a 0.28 0.0006 Lutein, μg/g DM 164a 103b 66c 1.3 0.0001 13 z-β-carotene, μg/g DM 4.87b 1.45c 11.9a 0.08 0.0001 9 z-β-carotene, μg/g DM 11.6b 4.4c 14.0a 0.1 0.0001 All-E-β-carotene, μg/g DM 101a 41.3c 52.6b 0.7 0.0001 α-tocopherol, μg/g DM 123a 61b 119a 1 0.0001 γ-tocopherol, μg/g DM 8.0c 11.4a 9.6b 0.1 0.0002 ABTS, eq-µmol trolox /g DM 311b 336a 247c 3 0.0001 DPPH, eq-µmol trolox /g DM 264a 264a 140b 2 0.0001 FRAP, eq-µmol trolox /g DM 282a 290b 189c 3 0.0001 Within a parameter, means with different letter differ at P<0.05. Conclusion: the preservation method greatly affected the contents of all the parameters. Further studies are required to assess the effects of all these changes on the deposition in the tissues of the animals and evaluate the impact on the quality of the final product.     “Mountains are agroecosystems for people” eBook of Abstracts of the 1st Joint Conference of  EAAP Mountain Livestock Farming Working Group  & FAO-CIHEAM Mountain Pastures Sub-Network  Virtual meeting                          Domžale - Slovenia, 7 – 9 June 2021 OBJECTIVEThe preservation method greatly affected the contents of all secondary compounds. Further studies are required to evaluate the impact of these changes on the quality of the final productRESULTSJoy, M., Rufino-Moya, P.J., Bertolín, J.R., Lobón2*, S., y Blanco, M.CITA– IA2 (CITA-Universidad de Zaragoza) Zaragoza, Spain.Effect of the sainfoin preservation on the secondary compounds and antioxidant activity The preservation method affected the contents of these secondary compounds and AO activity?CONCLUSIONSChemical analyses Polyphenols, carotenoids and tocopherols are abundant secondary compounds in fresh forages that increase the antioxidant (AO) activity, and improve milk and meat quality.Sainfoin (Onobrychis viicifolia) is preserved to optimise its use as feedstuff (n=5)Fresh: lyophilisedHay: sun-driedSilage:Sampling (Makkar, 2000; Julkunen-Tiitto, 1985)Carotenoids and tocopherolsLate bloom stage15 samplesAntioxidant activityPolyphenolsDPPH, ABTS FRAPMATERIAL Y  METHODS1st Joint Meeting of EAAP Mountain Livestock Farming & FAO-CIHEAM Mountain Pastures “Mountains are agroecosystems for people”Xanthophylls AO activity Total polyphenolsSpectrophotometryUPLCSpectrophotometryXanthophylls: Neoxanthin, violaxanthin, lutein, zeaxanthinCarotenes: all-E-, 13Z-, 9Z-β-caroteneTocopherols: α-, γ-, δ-tocopherol(Morales & Jiménez-Pérez, 2001)(Roncero-Ramos et al., 2017) (n=5)(n=5)wilted, chopped &vacuum – packed 82 d(Fu et al, 2011) 164a103b66c050100150Luteinμg/g DM45a47a34b01020304050Polyphenolsg tannic acid/kg DM311a336a247b0100200300400ABTSeq-µmol trolox/g DM Total polyphenols Carotenes & tocopherols123a8a61b11a119a10α-tocopherol γ-tocopherol101a12b41c4c53b14aAll-E-β-carot 9 z-β-carotSandra Lobónslobon@cita-aragon.es

Effect of the sainfoin preservation on the secondary compounds and antioxidant activity

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Effect of the sainfoin preservation on the secondary compounds and antioxidant activity

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citaREA Repositorio Electrónico Agroalimentario