Application of different drying methods for evaluation of phytochemical content and physical properties of broccoli, kale, and spinach

Vargas, Luís; Kapoor, Ragya; Nemzer, Boris; Feng, Hao

doi:10.1016/j.lwt.2021.112892

Cited by 25 publications

(25 citation statements)

References 51 publications

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“…According to the World Health Organization (WHO) a healthy-balanced diet including vegetables and fruit helps to protect against malnutrition in all its forms [ 1 ]. It is well-known that vegetables are a good source of dietary fiber, antioxidants, phytonutrients, vitamins, polyphenols, and minerals [ 2 ]. A vegetable rich diet plays a crucial role in preventing the occurrence of noncommunicable diseases (NCDs) such as diabetes, obesity, cardiovascular disease, and cancer [ 1 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…Data expressed as mean ± standard deviation (n = 3); different letters within the same row indicate statistically significant difference at P < 0.05 in the Duncan test 2. Recommended daily allowance [mg/person/day] based on Jarosz et al[25] 3.…”

mentioning

confidence: 99%

“…Recommended daily allowance for folates [µg folate/person/day] based on Jarosz et al[25] 2. Total folates is the sum of H 4 folate and 5-CH 3 -H 4 folate expressed as the equivalent of folic acid 3.…”

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confidence: 99%

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Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Czarnowska-Kujawska

Starowicz

Barišić

et al. 2022

Foods

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Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread with 20% and 40% of spinach. The supplementation increased the phenolic content up to 2–3 times in the bread with the addition of 20% spinach and 40% kale. The highest antioxidant properties were noticed in extracts of bread with 20% kale. The in vitro digestion released the hydrophilic and lipophilic antioxidative compounds, leading to higher bioaccessibility of the breads enriched with these selected green vegetables. Even more than a 2-fold increase in folate content was observed in breads with the greatest addition of kale (20%) and spinach (40%), from 18.1 to 45.3 µg/100 g and from 37.2 to 83.2 µg/100 g, respectively, compared to the non-enriched breads. Breads with spinach showed significantly (P < 0.05) higher contents of all of the tested minerals, Cu, Mn, Fe, Zn, Mg, Ca, Na, K, and P, whereas kale enriched breads showed most of them. The results suggest that the addition of fresh green vegetables can enhance the daily supply of micronutrients and significantly increase the bioavailability of bioactive compounds with high antioxidant status.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

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Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Czarnowska-Kujawska

Starowicz

Barišić

et al. 2022

Foods

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“…The antioxidant properties of the phytochemicals in our health foods are gaining more attention [8]. Spinach (Spinacia oleracea L.) as a functional food is an important food vegetable and a commonly used feedstock in the food industry [9]. While glutathione is synthesized by the body, the majority of antioxidants are present in the diets we eat [10].…”

Section: Introductionmentioning

confidence: 99%

Effect of spinach-derived glutathione against carbon tetrachloride-induced stress in rats

Abdulrazak¹,

Jameel

2022

FFHD

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Background: Increased consumption of natural antioxidants found in vegetables and fruits has been linked to a lower risk of disease caused by oxidative stress.Objective: The current study's focus was to compare the antioxidant properties of synthetic glutathione and glutathione derived from spinach against CCl4-induced stress in female albino rats. Materials and Methods: Cold chloroform extraction was used to prepare the spinach leaf extract. Glutathione was then extracted from the spinach leaf extract using preparative HPLC afterward when the concentration of glutathione was measured in the extract. Biological preventive and therapeutic experiments were conducted, where laboratory rats were divided into 6 groups, the first group G1 (positive control group), the second group G2 (negative control group), the third group G3 preventive experiment 1 (group glutathione extracted from spinach + CCl4), the fourth group G4 therapeutic experiment 1 (Group CCl4+ Glutathione extracted from spinach), the fifth group G5 Preventive experiment 2 (Group of synthetic glutathione + CCl4), the sixth group G6 therapeutic experiment 2 (Group CCl4+ Glutathione extracted from spinach). Results: Treatment of rats with spinach-derived synthetic glutathione, before or after they were given CCl4 subcutaneous, improved the values of parameters near to normal levels in the positive control animals in groups treated with spinach-derived glutathione (G3 and G4) compared to treatment with synthetic glutathione (G5 and G6). Administration of milk with glutathione derived from Iraqi spinach leaves exhibited favorable effects on oxidative stress, greatly enhanced the antioxidant system, and protected rats from liver damage brought on by carbon tetrachloride compared to milk with synthetic glutathione. Keywords: Iraqi spinach, Functional food, Natural antioxidant, Oxidative stress, synthetic glutathione.

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“…Kale is a leafy vegetable in the Brassica group that contains many important nutrients, such as calcium, iron, and vitamins A, C, K, and B5, and can be commercialized as an RTE vegetable. Vegetables are usually consumed as an excellent source of phenolic compounds that are known for their antioxidant activity [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

et al. 2022

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Chlorinated compounds are usually applied in vegetable sanitization, but there are concerns about their application. Thus, this study aimed to evaluate ultrasound (50 kHz), acetic acid (1000; 2000 mg/L), and peracetic acid (20 mg/L) and their combination as alternative treatments to 200 mg/L sodium dichloroisocyanurate. The overall microbial, physicochemical, and nutritional quality of kale stored at 7 °C were assessed. The impact on Salmonella enterica Typhimurium was verified by plate-counting and scanning electron microscopy. Ultrasound combined with peracetic acid exhibited higher reductions in aerobic mesophiles, molds and yeasts, and coliforms at 35 °C (2.6; 2.4; 2.6 log CFU/g, respectively). Microbial counts remained stable during storage. The highest reduction in Salmonella occurred with the combination of ultrasound and acetic acid at 1000 mg/L and acetic acid at 2000 mg/L (2.8; 3.8 log CFU/g, respectively). No synergistic effect was observed with the combination of treatments. The cellular morphology of the pathogen altered after combinations of ultrasound and acetic acid at 2000 mg/L and peracetic acid. No changes in titratable total acidity, mass loss, vitamin C, or total phenolic compounds occurred. Alternative treatments presented equal to or greater efficacies than chlorinated compounds, so they could potentially be used for the decontamination of kale.

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Application of different drying methods for evaluation of phytochemical content and physical properties of broccoli, kale, and spinach

Cited by 25 publications

References 51 publications

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Effect of spinach-derived glutathione against carbon tetrachloride-induced stress in rats

Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

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