Native wild edible greens usually include plants with widespread geographical ranges and represent a long tradition associated with well-documented health effects, especially in the frame of the Mediterranean diet. Although consuming local endemic and range-restricted plants as wild edible greens is rare, in some areas of Crete this is a long ethnobotanical tradition. The present study is focused on the phytochemical and nutritional element analyses of the edible parts of the wild-growing green Campanula pelviformis. To date, nine secondary metabolites have been isolated: lobetyolin (1), calaliukiuenoside (2), demethylsyrrigin (3), wahlenoside A (4), chlorogenic acid methyl (5) and butyl ester (6), nicotiflorin (7), rutin (8) and corchoionoside A (9). This first-time research on the phytochemical composition of this local endemic plant of Crete is a basic step in attempts to document its nutritional value, also allowing an exploration of its beneficial properties. The nutritional value of the Mediterranean diet owes much to the inclusion of native edible wild plants, which are abundant in mineral elements and bioactive compounds known to promote human health. Among these plants, the local Cretan endemic species C. pelviformis stands out as a rare and valuable source of wild edibles with traditional dietary significance in eastern Crete. This plant’s rich content of mineral elements and bioactive compounds makes it an intriguing subject for further research into the potential health benefits of wild plant consumption.
Storage stability of catechin, epicatechin, procyanidins B1-B4 and total
flavonoids in cocoa powder samples was studied over the temperature range
4-35?C. Thermal stability of total flavonoids was studied over the
temperature range 95-125?C. Total flavonoids concentration decreased as a
function of time and the degradation was accelerated at higher temperatures:
a half-life (t1/2) of total flavonoids was much shorter at room temperature
than during cold storage. A first-order kinetic model fitted well to all the
data. Temperature dependence of the degradation rate constants, described by
the Arrhenius equation, was more pronounced during heating than during
storage. In the temperature interval from 4?C to 35?C, the calculated
activation energies (Ea) for catechin, epicatechin and procyanidins B1-B4
were 20.4 kJ/mol, 12.5 kJ/mol, 9.4 kJ/mol, 21.6 kJ/mol, 19.4 kJ/mol, 23.7
kJ/mol, respectively. [Projekat Ministarstva nauke Republike Srbije, br.
172047]
The storage stability of catechins, procyanidins, and total flavonoids in dark chocolate was investigated. The obtained results showed that the degradation of flavonoids followed first-order reaction kinetics. Temperaturedependent degradation was modelled on the Arrhenius equation. The activation energy for the degradation of dark chocolate flavonoids during storage was 61.2 kJ/mol. During storage, flavonoids degraded more rapidly at 35°C (k = 7.8 × 10 -3 /day) than at 22°C (k = 5.4 × 10 -3 /day) and 4°C (k = 2.2 × 10 -3 /day).
This study aimed to optimize and validate the inductively coupled plasma optical emission spectrometric method (ICP OES) for the simultaneous determination of eleven potentially toxic elements (Al, Cd, Cr, Co, Cu, Ni, Pb, Fe, Sb, Mn, and Zn) in lipstick samples. The method was evaluated by applying the standard addition method. The recoveries for all elements in lipsticks were between 90% and 110%, except for Cd and Pb they were <90% and >110%, respectively. The health risk assessment was determined by calculating the average daily intake (ADD), hazard quotient (HQ), and hazard index (HI). The highest mean value for ADD was for Fe (4.8 × 10-1 mg kg-1 day-1), and the lowest was for Co (9.3 × 10-6 mg kg-1 day-1). There was no significant toxic health risk for any of the elements (HQ < 1), except for Fe (HQ < 3) which indicates a potential health risk. Based on PCA, all potentially toxic elements have been classified in the three groups. The first group includes Fe, the second includes Al, and all other elements belong to the third group. The cluster analysis of the elements provided the identical grouping that was obtained on the basis of PCA. Two separate clusters were obtained when cluster analysis was applied to the analyzed samples. The first cluster contained the only sample that was brown. The second cluster was divided into two sub-clusters. The first sub-cluster included the samples belonging to category I regarding the price, while the second sub-cluster included the samples belonging to category II and III regarding the price.
After potato, tomato (Solanum lycopersicum) is the world?s second-largest
vegetable crop. More than 80% of tomato consumption comes from processed
products such as ketchup, tomato juice, pickled tomatoes, sauces, paste,
pur?e. Samples of mild ketchup from two different manufacturers (A and B)
were selected for the analysis of the content of natural food colors E160a
and E160d. Using a UV-Vis spectrophotometric method and Lambert-Beer law, a
system of two linear equations with two unknowns was set up, which was used
to determine the concentrations of colors E160a and E160d. The antioxidant
capacity of the two selected samples was determined using the DPPH assay.
The obtained results indicated that the content of colors E160a and E160d
was higher in the sample of ketchup B. Also, the DPPH assay showed that the
sample of ketchup B had a higher antioxidant capacity.
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