Proximate composition and selected phytochemical component of Dawrach (Raphanus raphanistrum L.) as affected by blanching temperature

Tadesse, Abebe Yimer; Mohammed, Hayat Hassen; Andersa, Kumsa Negasa

doi:10.1016/j.heliyon.2023.e19240

Cited by 3 publications

(2 citation statements)

References 29 publications

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“…It is possible that steaming process (100 °C) disrupted cellular membranes and/or activated certain enzymes responsible for phytochemical conversion, which in turn favored the release and/or production of phytochemicals in SDF. The study of Tadesse et al [ 27 ] revealed that blanching temperatures from raw to 90 °C led to different total phenolic content in dawrach ( Raphanus raphanistrum L.), in which the highest amount was detected in samples with 70 °C treatment. Hazra et al [ 28 ] reported that the interaction of temperature, solvent and extraction time affected the available phenolic content in Causonis trifolia (L.) Mabb.…”

Section: Discussionmentioning

confidence: 99%

Steamed daylily flower (Hemerocallis fulva L.) protected cardiac and hepatic cells against ethanol induced apoptotic and oxidative damage

Yan,

Wu,

Mong

et al. 2023

Journal of Food and Drug Analysis

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Our previous study examined the phytochemical composition and bio-activities of raw daylily flower ( Hemerocallis fulva L.). However, this plant food is usually served via heat process such as cooking in a soup. This study aimed to investigate the phytochemical profile and biofunctions of steamed daylily flower (SDF). The content of total phenolic acids, total flavonoids, total carotenoids, total anthocyanins and total triterpenoids in SDF aqueous extract was assessed. Normal cardiac and hepatic cells, H9c2 and L-02 cells, were used to evaluate the protective effects of SDF against ethanol. SDF concentrations of 0.25%, 0.5%, and 1% were applied to treat H9c2 or L-02 cells for 48 h at 37 °C initially, followed by exposure to ethanol at 150 mM for 24 h at 37 °C. Results showed that the content of assessed phytochemicals was in the range of 1019–2045 mg/100 g dry weight. Flavonoids and triterpenoids were two major detected phytochemicals in SDF. SDF treatments at 0.5% and 1% increased the viability of H9c2 cells, but at three concentrations enhanced the survival of L-02 cells. SDF at 0.5% and 1% up-regulated Bcl-2 messenger RNA (mRNA) expression and down-regulated Bax mRNA expression. Ethanol increased reactive oxygen species production, decreased glutathione content, as well as lowered glutathione peroxidase and catalase activities. SDF treatments reversed these changes. SDF at 0.5% and 1% reduced the activity of cytochrome P450 2E1 and nicotinamide adenine dinucleotide phosphate oxidase, limited p47 phox mRNA expression, as well as enhanced factor E2-related factor 2 and heme oxygenase-1 mRNA expression. SDF at three concentrations decreased gp91 phox mRNA expression. In conclusion, these novel findings indicated that SDF aqueous extract was rich in phytochemicals and provided anti-apoptotic and anti-oxidative actions to protect cardiac and hepatic cells against ethanol. Thus, SDF might be considered as a functional food with multiple bio-activities.

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Section: Discussionmentioning

confidence: 99%

Steamed daylily flower (Hemerocallis fulva L.) protected cardiac and hepatic cells against ethanol induced apoptotic and oxidative damage

Yan,

Wu,

Mong

et al. 2023

Journal of Food and Drug Analysis

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“…Blanching is a pre-treatment in the production process that can be done by applying heat to the raw material by immersing it in hot water or subjecting it to steam. This process can inactivate undesirable natural enzymes such as peroxidase, polyphenol oxidase, and lipoxygenase in several materials [10], [11], [12]. Blanching with citric acid can increase the bioactive compounds because of the chelating ability of citric acid as a metal complexing agent [13].…”

Section: Introductionmentioning

confidence: 99%

Lipid Quality Assessment of Virgin Coconut Oil Produced with Different Blanching Methods

Windrayahya,

Arminta,

Laureen

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Virgin Coconut Oil (VCO) is prone to oxidation due to the natural enzymes present in the coconut. Blanching has been studied to inactivate lipase and peroxidase enzymes that create deterioration in the product. Adding citric acid in hot water during blanching resulted in a higher quality product due to complexing agent properties to chelate metal substances and lowering the pH to reduce the enzymatic activities of the products. This research aims to analyze the effect of different blanching methods on VCO's lipid quality, antioxidant properties, and total phenolic content. Fresh coconut was subjected to water blanching at 95ºC for 5 minutes and 80ºC for 10 minutes with and without 0.05% citric acid addition. After that, VCO was produced using the chilling thawing method, which combines centrifugation and low-temperature incubation. VCO was analyzed in the free fatty acid (FFA), iodine value (IV), peroxide value (PV), TBARS value, the antioxidant activities by ABTS and DPPH, and total phenolic content (TPC). The results showed that water blanching with 0.05% citric acid at 80ºC for 10 minutes obtained better lipid quality compared to control with high IV (6.612±0.085 g iodine/g sample), low FFA (0.0241±0.0023 mg KOH/g sample), and low TBARS value (2.76±0.23 mg MDA/g sample). However, there is a contrary result between antioxidant activities and TPC that might reveal exciting findings. Despite a decrease in the antioxidant activities (DPPH: 39.93±3.11%RSA, ABTS: 9.80±0.91%RSA), the TPC value was increased (9.16±1.56 mg GAE/g sample). Therefore, hot water blanching with 0.05% citric acid addition can be conducted as a pre-treatment in the production of VCO to maintain the lipid quality, even though there is a contradiction in the TPC and antioxidant results.

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A Comparison of the Effects of Low-Temperature Vacuum Drying and Other Methods on Cauliflower’s Nutritional–Functional Properties

Pasten,

Vega-Galvez,

Uribe

et al. 2024

Processes

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Employing low-temperature drying methods instead of high-temperature methods can help to deal with the challenge of preserving the nutritional and functional qualities of cruciferous vegetables. In the current study, the effects of low-temperature vacuum drying (LTVD), vacuum drying (VD), convective drying (CD), infrared drying (IRD) and vacuum freeze drying (VFD) on the nutrient composition, color, bioactive compounds, and antioxidant and antiproliferative properties of cauliflower were determined. All drying methods significantly affected the color and proximate composition. LTVD stood out against CD and IRD because the samples retained a better total phenolic content (TPC) and antioxidant properties. VFD was the most suitable for preserving the total flavonoid content (TFC) and antiproliferative properties. Meanwhile, VD offered superior retention of the γ-linolenic acid, linoleic acid, TPC and antioxidant properties of the samples. In general, LTVD did not stand out compared to its VFD and VD counterparts, with VD providing the best nutritional–functional properties in cauliflower.

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Proximate composition and selected phytochemical component of Dawrach (Raphanus raphanistrum L.) as affected by blanching temperature

Cited by 3 publications

References 29 publications

Steamed daylily flower (Hemerocallis fulva L.) protected cardiac and hepatic cells against ethanol induced apoptotic and oxidative damage

Steamed daylily flower (Hemerocallis fulva L.) protected cardiac and hepatic cells against ethanol induced apoptotic and oxidative damage

Lipid Quality Assessment of Virgin Coconut Oil Produced with Different Blanching Methods

A Comparison of the Effects of Low-Temperature Vacuum Drying and Other Methods on Cauliflower’s Nutritional–Functional Properties

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