Storage Stability of Dietary Nitrate and Phenolic Compounds in Beetroot (<i>Beta vulgaris</i>) and Arugula (<i>Eruca sativa</i>) Juices

Corleto, Karen A.; Singh, Jashbir; Jayaprakasha, G.K.; Patil, Bhimanagouda S.

doi:10.1111/1750-3841.14129

Cited by 30 publications

(29 citation statements)

References 43 publications

(63 reference statements)

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“…Corleto et al [44] showed 600 µg GAE/mL beetroot juice and 780 µg GAE/mL arugula juice. Alarcón-Flores et al [45] described 70 mg phenolic compounds per kg of spinach; Pyo et al [46] reported 290 mg GAE 100 g −1 in chard. Pérez-López et al [47] obtained 100 mg GAE g −1 in lettuce, while Yao et al [48] reported lower values in celery, from 3.48 to 5.02 mg GAE 100 g −1 .…”

Section: Discussionmentioning

confidence: 99%

Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Martínez

Bastida

Castillo³

et al. 2019

Antioxidants

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Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.

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Section: Discussionmentioning

confidence: 99%

Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Martínez

Bastida

Castillo³

et al. 2019

Antioxidants

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“…DPPH˙ radical scavenging activity was measured according to our published protocols [ 88 ]. Briefly, 10 μL aliquots of methanol extract were added to 96-well micro plates (KC-4 Microplate Reader) and adjusted to 100 μL with methanol.…”

Section: Methodsmentioning

confidence: 99%

Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

Singh

Metrani

Jayaprakasha

et al. 2020

Plants

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Cantaloupe is a good dietary source of amino acids, including γ-aminobutyric acid (GABA), glutamine, and citrulline. However, the levels of these amino acids vary among different cantaloupe varieties grown in different locations. Understanding the variation in amino acid contents provides fundamentally important information for quality control and improving melon varieties. To examine this variation, we measured the amino acid contents in cantaloupes grown in six locations in the United States (Texas, Georgia, North Carolina, California, Indiana, and Arizona). Principal component analyses were applied to analyze the effect of growing location on the amino acid profiles in different varieties. The GABA content ranged from 1006.14 ± 64.77 to 3187.12 ± 64.96 µg/g and citrulline ranged from 92.65 ± 9.52 to 464.75 ± 34.97 µg/g depending on the variety and location. Total phenolic contents, α-amylase inhibition, and antioxidant activities were also measured. Tuscan type Da Vinci had significantly higher phenolic contents in Arizona (381.99 ± 16.21 µg/g) but had the lowest level when grown in California (224.56 ± 14.62 µg/g). Our analyses showed significant differences in amino acid levels, phenolics contents, and antioxidant activity in the cantaloupe varieties based on the growing location. These findings underline the importance of considering growing location in the selection and improvement of cantaloupe varieties.

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“…To mitigate this potentially unhealthy consumer trend during quarantine, there are storage strategies that can increase the vegetable/fruits shelf life. For instance, storage of foods under low temperatures may preserve bioactive compounds in vegetables and fruits (30). Corleto et al (30) showed that nitrate content in beetroot juice was stable for 4 and 30 days when storage at 4 and −20 • C, respectively.…”

Section: Can Beetroot Juice Ingestion Have An Impact On Covid-19 Quarmentioning

confidence: 99%

“…For instance, storage of foods under low temperatures may preserve bioactive compounds in vegetables and fruits (30). Corleto et al (30) showed that nitrate content in beetroot juice was stable for 4 and 30 days when storage at 4 and −20 • C, respectively. Therefore, beetroot juice may be beneficially consumed when stored under appropriate conditions (low temperature), preserving the nitrate content in beetroot juice for a longer period.…”

Section: Can Beetroot Juice Ingestion Have An Impact On Covid-19 Quarmentioning

confidence: 99%

“…Therefore, beetroot juice may be beneficially consumed when stored under appropriate conditions (low temperature), preserving the nitrate content in beetroot juice for a longer period. Corleto et al (30) showed that nitrate degradation from beetroot juice started within 24 h at 25 • C and after 4 days at 4 • C, while it was stable for 1 month at temperatures below −20 • C. Therefore, when making the juice from beetroot it should be consumed immediately or if storage it should be at a temperature below −20 • C (e.g., fridge freezer) for up to 1 month to avoid nitrate losses. Avoiding nitrate losses from beetroot juice is important since the beneficial cardiovascular effect of beetroot juice consumption is related to the presence of nitrate in this food.…”

Section: Can Beetroot Juice Ingestion Have An Impact On Covid-19 Quarmentioning

confidence: 99%

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Covid-19 Quarantine: Impact of Lifestyle Behaviors Changes on Endothelial Function and Possible Protective Effect of Beetroot Juice

et al. 2020

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The current recommendation for reducing person-to-person Coronavirus 2019 (COVID-19) transmission is social distancing, including remote work and school, and home confinement. However, confinement may cause negative feelings, such as frustration, anger, boredom, and stress, in quarantined people. Furthermore, unhealthy diet and physical inactivity behaviors are commonly linked to home confinement, leading to weight gain, metabolic disorders, smoking, and exacerbated alcohol consumption. As a result, these unhealthy behaviors are typically linked to vascular endothelium damage (endothelial dysfunction), which is a first step for the development of cardiovascular disease (CVD). Given that CVD is the main cause of morbidity and mortality worldwide, attenuating the progression of endothelial dysfunction is very important for the control of CVD. Consuming vegetable rich in nitrate, such as beetroots, may be an effective way to prevent endothelial dysfunction. Several emerging studies have recommended beetroot juice in order to improve endothelial function in hypertensive, hypercholesterolemic individuals, as well as in those with CVD risk factors. Therefore, nitrate-rich vegetable consumption, such as beetroot, should be encouraged to be included in the diet during confinement from COVID-19 outbreaks in order to alleviate the potential negative effect of home confinement on cardiovascular health.

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Storage Stability of Dietary Nitrate and Phenolic Compounds in Beetroot (Beta vulgaris) and Arugula (Eruca sativa) Juices

Abstract: Beetroot and arugula juices have health-beneficial compounds such as nitrate and phenolics. Understanding the proper storage conditions can allow consumers to make informed choices that can help fresh juices to maintain their health promoting properties.

Cited by 30 publications

References 43 publications

Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

Covid-19 Quarantine: Impact of Lifestyle Behaviors Changes on Endothelial Function and Possible Protective Effect of Beetroot Juice

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