Effect of processing treatments on the phytochemical composition of asparagus (Asparagus officinalis L.) juice

Truong, To Quyen; Nguyên, Thanh Trung; Cho, Jwa Yeong; Park, Yun Ji; Choi, Jaehoon; Koo, Song Yi; Kim, Ho-Youn; Byun, Hee Guk; Kim, Sang Min

doi:10.1016/j.lwt.2022.113948

Cited by 5 publications

(2 citation statements)

References 48 publications

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“…[6] Hence, A. officinalis is widely consumed because of its rich nutritional value and medicinal compositions in plant kingdoms worldwide. [7] A. officinalis was included in the traditional Chinese medicine (TCM) diagnosis and treatment proto-col for 2019-COVID in February 2020 and was proven effective in preventing 2019-COVID. [8] A. officinalis has three cultivated cultivars: green asparagus, white asparagus, and purple asparagus (Figure 1).…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Asparagus officinalis by Profile of Amino Acids and Mineral Elements in Different Parts Combined with Chemometrics Methods

Liu,

Sun,

et al. 2024

Chemistry & Biodiversity

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Asparagus officinalis has a homologous value in medicine and vegetables. Its immature stem, commonly called asparagus, is a central edible part. Asparagus skin and leaf also contain rich nutrients. However, these parts are often discarded. This study investigated amino acid and mineral elements in immature stem, skinless asparagus, asparagus skin, and leaf. Their quality was further evaluated by chemometrics methods such as principal component analysis and neural network analysis. The results showed amino acid content was high in immature stem and skinless asparagus and low in leaf, whereas the mineral elements were in four parts. Quality evaluation results showed four parts were divided into three grades. Immature stem and skinless asparagus were grouped into cluster 1 with the best quality as high‐quality raw materials in food and health‐care products. Meanwhile, three AA (Cys, His, Arg) and two mineral elements (Na, Cr) were identified as quality evaluation iconic substances.

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Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Asparagus officinalis by Profile of Amino Acids and Mineral Elements in Different Parts Combined with Chemometrics Methods

Liu,

Sun,

et al. 2024

Chemistry & Biodiversity

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“…They also have a high content of ascorbic acid, minerals and proteins (Kasim & Kasim, 2015). Asparagus (Asparagus officinalis) presents both nutritional and medicinal value, being rich in nutrients such as proteins, carbohydrates, free amino acids, minerals, vitamins and dietary fibre (Truong et al, 2022). Broccoli (Brassica oleracea) is considered a superfood, being one of the most consumed within Brassica vegetables.…”

Section: Introductionmentioning

confidence: 99%

Research on Blanching Pretreatment and Freezing Technology Effect on Selected Vegetables

DRAGHICI,

GEICU-CRISTEA,

POPA

et al. 2023

AGROLIFE

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Vegetables present high nutritional content, being rich in vitamins, minerals, dietary fibres, organic acids and antioxidant compounds. However, fresh vegetables are generally harvested seasonally, being available in their fresh form for short periods of time during the year, and are also highly perishable. Therefore, the necessity of preserving them for a longer period of time has been addressed, freezing becoming the main technique used in this scope, due to its ability to maintain the initial quality of the product. The aim of the present study was to determine the properties of several fresh vegetables in different moments during processing for freezing preservation, namely initial moment (fresh form), after blanching pretreatment, after freezing/thawing process. The vegetables that were studied during this study were green peas, green beans, broccoli, asparagus, oyster mushrooms, Agaricus bisporus mushrooms and eggplants. As quality indicators, the following were determined: acidity, aw, colour, total polyphenolic content, antioxidant activity and ascorbic acid content (where applied). The results showed varied values for the monitored parameters. Generally, significant differences were observed during processing, with increasing and decreasing values of the tested parameters depending on the tested sample and applied treatment.

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Nutritional Composition Profiles and Quality Evaluation of Different Cultivars of Asparagus Officinalis with Potential as Functional Foods and Health‐Care Products

Liu

Sun

Yin

et al. 2023

Chemistry & Biodiversity

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Asparagus officinalis is a health‐care vegetable with homology value of medicine and food. The quality of A. officinalis is greatly different from various cultivars. It is essential to reveal the relationship between the variety and quality. This study investigated six nutritional compositions in ten A. officinalis cultivars, including amino acid, mineral substance, carbohydrate, vitamin C, protein and total sugar. Five chemometrics methods were further employed to evaluate their quality. The results consistently showed that ten varieties were divided into three grades as nutritional composition differences. HuaMiaoF1, JinGuan and FeiCuiMingZhu were grouped into cluster3 with the best quality, and Atlas and Jersey Giant were grouped into cluster1 with the lowest quality. Therefore, HuaMiaoF1, JinGuan and FeiCuiMingZhu can be suggested as good raw materials for medicine, food and health‐care products industries. Meanwhile, the comprehensive application of five chemometrics methods was confirmed as a reliable methodlogy for quality evaluation of A. officinalis.

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Effect of processing treatments on the phytochemical composition of asparagus (Asparagus officinalis L.) juice

Cited by 5 publications

References 48 publications

Quality Evaluation of Asparagus officinalis by Profile of Amino Acids and Mineral Elements in Different Parts Combined with Chemometrics Methods

Quality Evaluation of Asparagus officinalis by Profile of Amino Acids and Mineral Elements in Different Parts Combined with Chemometrics Methods

Research on Blanching Pretreatment and Freezing Technology Effect on Selected Vegetables

Nutritional Composition Profiles and Quality Evaluation of Different Cultivars of Asparagus Officinalis with Potential as Functional Foods and Health‐Care Products

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