Role of UV-B irradiation dose and intensity on color retention and antioxidant elicitation in broccoli florets ( Brassica oleracea var. Italica )

Darré, Magalí; Valerga, Lucía; Araque, Leidy Carolina Ortiz; Lemoine, María Laura; Demkura, Patricia V.; Vicente, Ariel Roberto; Concellón, Analı́a

doi:10.1016/j.postharvbio.2017.02.003

Cited by 53 publications

(43 citation statements)

References 35 publications

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“…For example, UV-C irradiation has been efficiently used to reduce microbial contamination of foods and food contact surfaces (Lim and Harrison 2016) and it is known that UV-B irradiation enhances vitamin D production in mushrooms (Urbain et al 2016). Although UV light has been shown to be effective in modifying the activity of certain enzymes commonly found in cruciferous vegetables such as peroxidase (Cruz et al 2016), to promote the production of certain flavonoids (Neugart et al 2014) or ascorbic acid (Topcu et al 2015), and to increase antioxidant capacity (Darré et al 2017) of different brassica vegetables, little is known about the effect of UV light on glucosinolates and isothiocyanates. Formica-Oliveira et al 2017recently observed that single or combined UV-B (5, 10, and 15 kJ/ m 2 ) and UV-C (9 kJ/m 2 ) treatments could revalorize broccoli by-products by increasing their concentration of glucosinolates after a 3-day storage period.…”

Section: Non-thermal Technologies: Beyond Food Safetymentioning

confidence: 99%

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

et al. 2018

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vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotective, and anticarcinogenic properties. These compounds are water soluble and heat-sensitive and have been proved to be heavily lost during thermal processing. In addition, previous studies suggested that novel non-thermal technologies such as high pressure processing, pulsed electric fields, or ultraviolet irradiation can affect the glucosinolate content of cruciferous vegetables. The objective of this paper was to review current knowledge about the effects of both thermal and non-thermal processing technologies on the content of glucosinolates and their derived forms in vegetables. This paper also highlights the importance of the incorporation of vegetables into our diet for their health-promoting properties beyond their anticarcinogenic activities.

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Section: Non-thermal Technologies: Beyond Food Safetymentioning

confidence: 99%

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

et al. 2018

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“…Measurements were done according to Darré et al (2017) using the ABTS ? (2, 20-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) method with slight modification.…”

Section: Assay Of Abts ? Radicals Scavenging Activitymentioning

confidence: 99%

Extraction of polysaccharides under vacuum condition from Lentinus edodes stipe and their antioxidant activities in vitro

Shunfeng

Wang

Liu

et al. 2018

Food Sci Biotechnol

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To improve the efficiency of polysaccharide extraction, vacuum technology was used to breakdown the cell wall to extract polysaccharides from Lentinus edodes stipe, and the optimal parameters were optimized by response surface methodology. Then the antioxidant activities in vitro of the polysaccharides were evaluated. Results showed that the optimal conditions for polysaccharide extraction were temperature of 62°C, vacuum of 0.08 MPa, stirring speed of 1200 r/min, time of 25 min and material/liquid ratio of 1:26 (g/mL). Under these conditions, the yield of polysaccharide was 4.28%. The decolorization rate and deproteinization rate of polysaccharides treated by kaolin and hydrogen peroxide were higher than that of activated carbon. However, there was no significant influence on the polysaccharide retention rate, that was about 80%. Results also indicated that polysaccharide treated with activated carbon could obtain higher antioxidant activity.

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“…Posteriormente se trituraron (multiprocesadora Peabody, PE MC9103, China). Para la obtención de los extractos acuosos, se colocaron 4 g de muestra en 36 mL de agua destilada, se sometieron a agitación durante 30 min, y se centrifugaron a 6000 rpm, a 4 ºC, durante 10 min (Darré et al, 2017). Posterior mente, se retiró el sobrenadante y se reservó.…”

Section: Materiales Y Métodos 1 Obtención De Extractos Vegetalesunclassified

“…Para la obtención de los extractos con solventes orgánicos se procedió según la metodo logía de Darré et al, (2017), agregando 36 ml de metanol absoluto o etanol 96° a 4 g de muestra. Para analizar el efecto del tiempo de extracción, un lote de extractos se utilizó para realizar las determinaciones inmediatamente, mientras que el otro lote se dejó macerar 7 días a 0 °C para luego realizar las determinaciones.…”

Section: Materiales Y Métodos 1 Obtención De Extractos Vegetalesunclassified

Evaluación del poder inhibitorio de extractos obtenidos de plantas medicinales sobre enterobacterias patógenas de importancia en Salud Pública

Fernández¹,

Pinto²,

Costa³

et al. 2019

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Los extractos vegetales pueden ser obtenidos de diferentes partes de las plantas como hojas, tallos, flores y raíces. El interés por los extractos vegetales ha aumentado notablemente por sus propiedades bactericidas, fungicidas y antioxidantes. Por tal motivo, el objetivo del presente trabajo consistió en evaluar el poder inhibitorio de sustancias extraídas de cuatro plantas medicinales: Schinus molle (molle), Sesamum indicum (sésamo) Cinnamomum zeylanicum (canela) y Minthostachys mollis (muña) frente a diez enterobacterias patógenas. Los extractos se obtuvieron con o sin maceración empleando solventes orgánicos y por extracción acuosa. La metodología de extracción que presentó mayor poder inhibitorio fue la realizada con solventes orgánicos, mientras que las extracciones acuosas fueron las que presentaron un poder menor. En los ensayos de inhibición, el extracto de canela fue el que presentó mayor poder inhibitorio frente a las enterobacterias patógenas, mientras que la combinación de canela con sésamo (1:1) mostró un efecto sinérgico, potenciando la actividad antibacteriana. Además, la canela presentó actividad bactericida frente a Salmonella ser. typhimurium y Salmonella ser. enteritidis.

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Role of UV-B irradiation dose and intensity on color retention and antioxidant elicitation in broccoli florets ( Brassica oleracea var. Italica )

Cited by 53 publications

References 35 publications

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

Extraction of polysaccharides under vacuum condition from Lentinus edodes stipe and their antioxidant activities in vitro

Evaluación del poder inhibitorio de extractos obtenidos de plantas medicinales sobre enterobacterias patógenas de importancia en Salud Pública

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