Folate composition of 10 types of mushrooms determined by liquid chromatography–mass spectrometry

White button, crimini, shiitake, maitake, enoki, oyster, chanterelle, morel, portabella, and uv-treated portabella mushrooms were sampled from U.S. retail outlets and major producers. Folate [5-methyltetrahydrofolate (5-CH₃-H₄folate), 10-formyl folate (10-HCO-folate), 5-formyltetrahydrofolate (5-HCO-H₄folate)] was analysed using a validated LC–MS method in four composites of each product, including an in-house mushroom control composite and a reference material (BCR 485 Lyophilised Mixed Vegetables). Chanterelle and morel had the lowest total folate (2–6 μg/100 g), oyster had the highest (mean, 44.2 μg/100 g); other types contained 12.4 μg/100 g (shiitake) to 29.8 μg/100 g (vitamin D-enhanced portabella). Enoki and oyster had almost exclusively 5-CH₃-H₄folate. Morel and chanterelle contained predominately formyl folates. Other species had similar amounts of 5-CH₃-H₄folate and formyl folates. Enoki, oyster, and shiitake, unlike all others, had low to non-detectable 10-HCO-folate (<1 μg/100 g). These precise data on the composition of folate vitamers in different types of mushrooms will facilitate assessment of the dietary contribution of naturally occurring folate.     

Effect of nano-packing on preservation quality of Chinese jujube (Ziziphus jujuba Mill. var. inermis (Bunge) Rehd)

The effect of a novel nano-packing material on preservation quality of Chinese jujube (Ziziphus jujuba Mill. var. inermis (Bunge) Rehd) during room temperature storage was investigated. The nano-packing material with lower relative humidity, oxygen transmission rate and high longitudinal strength (2.05 g/m² 24 h, 12.56 cm³/m² 24 h 0.1 MPa and 40.16 MPa, respectively) was synthesized by blending polyethylene with nano-powder (nano-Ag, kaolin, anatase TiO₂, rutile TiO₂). The results showed that the nano-packing material had a quite beneficial effect on physicochemical and sensory quality compared with normal packing material. After 12-day storage, fruit softening, weight loss, browning and climatic evolution of nano-packing were significantly inhibited. Meanwhile, the contents of titrable acid and ascorbic acid were decreased to 0.21%, 251 mg/100 g, for nano-packing and 0.15%, 198 mg/100 g, for normal packing; The contents of total soluble sugar, reducing sugar, total soluble solids and malondialdehyde were increased to 28.4%, 5.2%, 19.5% and 98.9 μmol/g for nano-packing and 30.0%, 6.3%, 23.1% and 149 μmol/g for normal packing. Therefore, the nano-packing could be applied for preservation of Chinese jujube to expand its shelf life and improve preservation quality.     

Flavonoid pattern of sage (Salvia officinalis L.) unifloral honey

The aim of the present paper was to determine the flavonoids in monofloral sage (Salvia officinalis L.) honey which is characteristic and specific for the area of Croatian coast and islands. For that purpose 38 sage honey samples from two production seasons were analysed. After specific pollen content determination, and analyses of selected physicochemical parameters which confirmed that samples are in compliance with national and international regulations and can be regarded as unifloral sage honeys, flavonoid fraction was isolated and analysed using RP-HPLC/DAD method. The HPLC analysis showed that all examined sage honey samples contain quercetin (3,3′,4′,5,7-pentahydroxyflavone), luteolin (3′,4′,5,7-tetrahydroxyflavone), kaempferol (3,4′,5,7-tetrahydroxyflavone), apigenin (4′,5,7-trihydroxyflavone), chrysin (5,7-dihydroxyflavone) and galangin (3,5,7-trihydroxyflavone), as well as p-coumaric (trans-4-hydroxycinnamic acid) and caffeic acid (3,4-dihydroxycinnamic acid). Total amount of identified flavonoids varied from 109.4 μg/100 g of honey to 589.9 μg/100 g of honey, with the average of 288.5 μg/100 g of honey. All analysed honey samples showed common and specific flavonoid profile which could be the basis for differentiating sage from other monofloral honeys.     

Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet

Wild greens are nutritionally well-balanced vegetables. Herein, nutritional and in vitro antioxidant properties of the sprouts of three commonly used species were determined. Wild asparagus revealed the highest levels of moisture (84.6 g/100 g fw), ash (12.3 g/100 g dw), proteins (22.4 g/100 g dw), total sugars (9.24 g/100 g dw), including sucrose (4.27 g/100 g dw), and of the essential n-6 fatty acid linoleic acid (44.5%); white bryony gave the highest contents of reducing sugars, including glucose (2.97 g/100 g dw), essential n-3 fatty acid α-linolenic acid (70.3%), and the best ratios of PUFA/SFA, and n-6/n-3 fatty acids (3.59 and 0.0907, respectively); black bryony showed the highest concentrations of carbohydrates (69.3 g/100 g dw), fructose and trehalose (3.83 and 1.34 g/100 g dw, respectively). Besides their culinary characteristics, their high content in vitamins (asparagus, 135 and 142 mg/100 g dw of total tocopherols and ascorbic acid, respectively), chlorophylls (white bryony, 50.9 mg/100 g dw), carotenoids (23.3 mg/100 g dw) and phenolics (black bryony, 759 mg GAE/g extract), together with the antioxidant properties (EC₅₀ values lower than 640 μg/ml) and potential health benefits increase their importance in traditional as well as in contemporary diets.     

Folate content in foods commonly consumed in Egypt

The folate content in some Egyptian foods was determined using RP-HPLC-FL. Trienzyme treatment was used for legumes, dienzyme treatment for cereals and starchy vegetables, and monoenzyme treatment for vegetables and fruits. The highest folate content (633 μg/100 g) was found in dried Jew’s mellow due to low water content, followed by legumes (e.g. 150 μg/100 g for chick peas) and leafy vegetables (100 μg/100 g). For other foods, folate content ranged from 10–90 μg/100 g. In all foods, the predominant folate form was 5-CH₃–H₄folate, except for dried Jew’s mellow, which contained more than 80% 10-HCO–PteGlu. Using folate data from our own analyses and food tables and food consumption data, the dietary folate intake per capita in Egypt was estimated. However, representative and validated food composition data for folate in Egyptian foods are needed for estimating and evaluating the adequacy of the population’s folate intake.     

Carotenoid composition of Algerian date varieties (Phoenix dactylifera) at different edible maturation stages

The aim of this study was to investigate the carotenoid composition and the provitamin A value of three palm date (Phoenix dactylifera) varieties (Deglet-Nour, Hamraya and Tantebouchte) from Algeria at three different ripening stages (khallal, rutab and tamr). Chromatographic analysis showed that the major carotenoid pigment present in dates is lutein followed by β-carotene, with an evident carotenoid disappearance during ripening from the khallal to the tamr stage. The different date fruits present a total carotenoid content in the range of 61.7–167, 32.6–672, and 37.3–773 μg/100 g fresh weight (FW) in Deglet-nour, Tantebouchte and Hamraya varieties, respectively. The rutab stage of Tantebouchte showed the lowest carotenoid content of 32.6 μg/100 g FW, whereas the khallal stage of Hamraya presented the highest value, 773 μg/100 g FW, followed by Tantebouchte with 672 μg/100 g FW. Provitamin A value (due exclusively to β-carotene) increased from 0.4 to 0.5 RE/100 g in Deglet-Nour fruits, but decreased from 11.7 to 1.6 RE/100 g and from 3.9 to 0.5 RE/100 g in Tantebouchte and Hamraya fruits, respectively, during ripening. The lowest value was found at the tamr stage of the Deglet-Nour variety (0.5 RE/100 g) whereas the highest provitamin A content was found at the khallal stage of the Tantebouchte variety (11.7 RE/100 g).     

Major anthocyanins and antioxidant activity of Nasturtium flowers (Tropaeolum majus)

Major anthocyanins, ascorbic acid content, total phenolic content, and the radical scavenging activity against ABTS and DPPH radicals in petals of orange Nasturtium flowers (Tropaeolum majus), were investigated. Anthocyanin (ACN) content in the petals was 72 mg/100 g FW and pelargonidin 3-sophoroside represented 91% of the total ACN content. The ascorbic acid content was 71.5 mg/100 g and the total phenolic content as determined by the Folin–Ciocalteau method was 406 mg GAE/100 g FW. The radical scavenging activities against ABTS and DPPH radicals were 458 and 91.87 μm trolox eq/g FW, respectively. The excellent free radical scavenging activities along with high phenolic and ascorbic acid content of Nasturtium flowers suggest that they could be source of natural pigments and antioxidants for applications in functional foods.     

Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris

Variation in acrylamide content of two Indian traditional products, chapatti and poori was observed with respect to the damaged starch content in whole wheat flour of different wheat varieties from which these products were prepared. Wheat cultivar ‘lokwan’ was milled by altering mill aperture, feed rate and moisture content to obtain whole wheat flour with damaged starch contents ranging from 6.23% to 28.12%. Acrylamide content of the chapatti and pooris prepared from such flours ranged from 12.5 to 65.5 μg/kg in chapatti, and 25.5 to 130.5 μg/kg in pooris. Impact of several additives showed 10 μmol/g flour citric acid, and 100 μmol/g flour calcium chloride to reduce acrylamide in pooris by approximately 54% and 72%, respectively, without altering the sensory analysis of the products.     

Phytoestrogen content of fruits and vegetables commonly consumed in the UK based on LC–MS and C-labelled standards

Phytoestrogens are a group of non-steroidal secondary plant metabolites with structural and functional similarity to 17β-oestradiol. Urinary and plasma phytoestrogens have been used as biomarkers for dietary intake, however, this is often not possible in large epidemiological studies or to assess general exposure in free-living individuals. Accurate information about dietary phytoestrogens is therefore important but there is very limited data concerning food contents. In this study, we analysed the phytoestrogen (isoflavone, lignan and coumestrol) content in more than 240 different foods based on fresh and processed fruits and vegetables using a newly developed sensitive method based on LC–MS incorporating ¹³C₃-labelled standards. Phytoestrogens were detected in all foods analysed with a median content of 20 μg/100 g wet weight (isoflavones: 2 μg/100 g; lignans 12 μg/100 g). Most foods contained less than 100 μg/100 g, however, 5% of foods analysed contained more than 400 μg/100 g, in particular soya-based foods and other legumes. The results published here will contribute to databases of dietary phytoestrogen content and allow the more accurate determination of phytoestrogen exposure in free-living individuals.     

Antioxidative and anti-inflammatory properties of Citrus sulcata extracts

Citrus sulcata was subjected to ultrasound, high-pressure, and Soxhlet extractions. The antioxidant and anti-inflammatory activities of the extracts were evaluated qualitatively and quantitatively. The antioxidant content of the peel extract was twice that of the fruit extract. The quantitative analysis showed that the narirutin and hesperidin contents in the peel extracts were 8.8 and 7.5 mg/100 g, respectively. These extracts had a total phenolic content of 112.22 ± 2.89 gallic acid equivalent (GAE) mg/100 g, a total flavonoid content of 54.09 ± 1.01 rutin equivalent (RE) mg/100 g, DPPH radical scavenging activity of 46%, and antioxidant activity of 213.25 ± 2.82 μM of Trolox equivalents (TEAC). C. sulcata extracts could prevent hydrogen peroxide (H₂O₂)-induced oxidative stress, reduce expression of the inflammatory markers nuclear Factor kappa B (NFκB) and phosphorylated IκBα (p-IκBα) in A549 human lung carcinoma cells, and inhibit Lipopolysaccharide (LPS)-induced THP-1 monocyte differentiation to an extent of 85%.     

Antioxidant activity of microwave-assisted extract of Buddleia officinalis and its major active component

Buddleia officinalis Maxim, commonly used as rice dye for festivals, was extracted with ethanol using microwave-assisted extraction and Soxhlet extraction. The antioxidant activities of microwave-assisted extract of B. officialis (MEB) and Soxhlet extract of B. officianils (SEB) at the optimum extraction conditions were evaluated and compared with synthetic antioxidant butylated hydroxytoluene (BHT) employing DPPH free radical assay, ABTS assay, total antioxidant activity and reducing power. MEB and SEB had stronger antioxidant activities than BHT in all assays except reducing power, and the effects decreased as follows: MEB > SEB > BHT. The total phenolic contents of MEB and SEB reached 113.56 mg/g and 100.94 mg/g dry weight of extract, respectively, expressed as pyrocatechol equivalents, while the total flavonoids contents were 75.33 mg/g and 62.56 mg/g dry weight of extract, respectively, expressed as catechin equivalents (P < 0.05). Higher phenolic and flavonoids compounds may be major contributors to their higher antioxidant activities. Following activity-oriented separation, luteolin was isolated as an active principle, which exhibited excellent free radical scavenging activities with DPPH IC₅₀ 3.09 μg/ml and ABTS IC₅₀ 2.20 μg/ml.     

Studies on use of Enteromorpha in snack food

Seaweeds, also known as sea vegetables, are of nutritional interest, as they are rich in vitamins, minerals and dietary fiber. Enteromorpha compressa (Linnaeus), green seaweed (chlorophyta), which is a rich source of iron and dietary fibre was used as an ingredient in the preparation of Pakoda, a common traditional snack food in India. Pakoda samples showed increases in ash, protein and total dietary fibre contents with increase in Enteromorpha level, accompanied by a nearly fivefold increase in iron content (26.4–126 mg/100 g) and fourfold increase in calcium content (30.1–124 mg/100 g). Bioavailability of iron in Enteromorpha, and Pakoda containing 7.5% of Enteromorpha, did not show any difference (55–56%) at pH 7.5 (intestinal condition). But, at pH 1.35 (gastric condition) the bioavailability of iron in Pakoda containing Enteromorpha was found to be slightly higher (27.1%) than that in Enteromorpha. Reducing power (155–222 μg/g) increased as the Enteromorpha level increased from 0% to 15%. But the addition of Enteromorpha was found to decrease free radical-scavenging activity and the total phenol content. Pakoda containing up to 7.5% of Enteromorpha was found to have a sensory quality comparable with that of Pakoda without Enteromorpha.     

Effects of binary solvent extraction system,extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)

An investigation into the effects of ethanol concentration (0–100%, v/v), extraction time (20–120 min) and extraction temperature (25–65 °C) on the extraction of phenolic antioxidants from mengkudu (Morinda citrifolia) was performed using a single-factor experiment. Total phenolic content (TPC) and total flavonoid content (TFC) assays were used for determination of phenolic compounds. Antioxidant capacity was evaluated by measuring the scavenging effect on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radicals. Experimental results showed that extraction conditions had significant effect on extraction of phenolic compounds and antioxidant capacities. The optimised conditions were 40% ethanol for 80 min at 65 °C, with values of 919.95 mg GAE/100 g DW for TPC, 472.73 mg CE/100 g DW for TFC, 791.71 μmol TEAC/100 g DW for ABTS and 1928.5 μmol TEAC/100 g DW for DPPH. TPC was significantly correlated with DPPH under the effects of ethanol concentration (r = 0.932) and extraction time (r = −0.938).     

Chemical composition,anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vaccinium meridionale Swartz) from Colombia

Berries of Vaccinium meridionale Swartz native to Colombia were analysed for chemical composition, total phenolic content, anthocyanin content, and antioxidant activity. In addition, high-performance liquid chromatography with photodiode array detection (HPLC–DAD) and HPLC-electrospray ionisation tandem mass spectrometry (ESI–MS/MS) were used to determine anthocyanin and phenolic composition. Anthocyanin content was 329.0 ± 28.0 mg cyanidin 3-glucoside equivalents/100 g (fresh weight) FW and total phenolic content was 758.6 ± 62.3 mg gallic acid equivalent/100 g FW. Cyanidin 3-galactoside was the major anthocyanin while the most abundant non-anthocyanin phenolic was chlorogenic acid.     

Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)

An evaluation was done of some physicochemical properties of a fiber-rich fraction (FRF) obtained by dry processing of defatted chia (Salvia hispanica) flour. The fiber-rich fraction (FRF) had 29.56 g/100 g crude fiber content and 56.46 g/100 g total dietary fiber (TDF) content, of which 53.45 g/100 g was insoluble dietary fiber (IDF) and 3.01 g/100 g was soluble dietary fiber (SDF). The FRF water-holding capacity was 15.41 g/g, its water absorption capacity 11.73 g/g, and its organic molecule absorption capacity 1.09 g/g. The FRF also had low oil-holding (2.02 g/g) and water adsorption (0.3 g/g) capacities. Emulsifying activity in this fraction was 53.26% and emulsion stability was 94.84%. Its evaluated antioxidant activity was 488.8 μmol/L Trolox equivalents/g FRF, which is higher than for many cereals and similar to drinks such as wine, tea, coffee and orange juice. The chia FRF values for the evaluated properties, particularly for water-holding, oil-holding and organic molecule absorption capacity, suggest it could be a useful ingredient in dietetic products such as baked and fried foods, among others.     

Effect of canned tuna fish processing steps on lead and cadmium contents of Iranian tuna fish

The contents of Pb and Cd in two species of Iranian tuna fish (yellowfin and skipjack), which were caught from the Persian Gulf and Oman Sea, and the effects of canning processing steps on their contents were assessed by electrothermal atomic absorption spectrometry. The results revealed that the levels of lead and cadmium throughout the processing steps in yellowfin were in range of 0.154 ± 0.019–0.441 ± 0.025 μg/g and 0.029 ± 0.002–0.084 ± 0.0005 μg/g, respectively. Pb and Cd concentrations from received fish to final product in skipjack were found to be in range of 0.072 ± 0.031–0.218 ± 0.031 μg/g and 0.016 ± 0.001–0.062 ± 0.002 μg/g, respectively. The limit of detection for lead and cadmium were 0.058 μg/g (11.6022 μg/l) and 0.0007 μg/g (0.1485 μg/l), respectively. Results from paired sample t-test analysis showed that defrosting, cooking, and sterilisation by autoclave would reduce the contents of lead and cadmium, considerably.     

Low folate content in gluten-free cereal products and their main ingredients

Folate content in some gluten-free cereal products and their main ingredients was determined using a validated method based on reversed-phase high performance liquid chromatography (HPLC) with fluorescence and diode array detection. The main folate forms found in gluten-free products were 5-methyl-tetrahydrofolate and tetrahydrofolate. Starches and low protein flours commonly used as main components in gluten-free products appeared to be poor folate sources with folate content ?6 μg/100 g fresh weight. Folate content in gluten-free breads was higher (15.1–35.9 μg folate/100 g fresh weight) due to use of bakery yeast which is a rich folate source. Overall, folate content in gluten-free products was lower than in their gluten-containing counterparts. Therefore, fortification of gluten-free products with folic acid or enrichment of these products with nutrient-dense fractions of cereals naturally free from gluten (such as buckwheat, quinoa, amaranth or millet) can be of interest.     

Chemical composition and antioxidant activity of Gaylussacia brasiliensis (camarinha) grown in Brazil

This paper presents the centesimal and mineral composition, fatty acid profile of the lipidic fraction, phenolic and anthocyanin contents, and antioxidant activity of Gaylussacia brasiliensis fruit. The results indicated the following composition: moisture (81.30%), lipids (0.62%), proteins (0.56%), carbohydrates (10.74%), dietary fiber (6.53%), and ash (0.25%). The main elements comprising the mineral composition were K, Mg, Ca, and Fe. The fatty acid composition was characterized by a high content of polyunsaturated fatty acids (62.2%) and a high PUFA/SFA ratio (2.92). The G. brasiliensis fruit contained considerable amounts of phenolics (492.87 mgAG/100 g) and anthocyanins (240.43 mg/100 g), which contribute to its high antioxidant activity. This study highlights the potential of this fruit as an important source of both nutritional and bioactive compounds available in the native Brazilian flora.     

Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms

Whole and sliced fresh mushrooms (Agaricus bisporus) were packaged with PVC wrap or two polyolefins (PD-941 and PD-961) films after coating with CaCl₂ and chitosan. Package gas composition, color, weight loss and maturity were measured during storage at 12 °C and 80%RH. For PD-961, the highest in-package concentration occurred during the first day of storage regardless of treatments, while wrap and PD-941 showed varying degrees in-package concentration with different processes and coatings. The whiteness of whole mushrooms varied significantly with the type of coating, but not with the type of films. The extent of darkening was greater in coated whole mushrooms than in sliced ones. Weight loss occurred in all packages and varied from 3 (g/100 g) to about 7 (g/100 g) after 6 days of storage. Due to a lower permeability, PD-961 packages had the lowest weight loss. The type of packaging films significantly affected the maturity index, where PD-961 most effectively lowered maturity index for both whole and sliced mushrooms, thus extending the shelf-life. The type of coating did not appear to affect maturity index except for the wrap package where chitosan coating markedly lowered the maturity index of sliced mushrooms.     

Saponins in Ipomoeabatatas tubers: Isolation,characterization, quantification and antioxidant properties

Triterpene saponins are a class of plant natural products with a wide range of bioactivities, which makes them an interesting research subject. This work reports, for the first time, the isolation and characterization of saponins in Ipomoeabatatas tuber flour, their quantification and antioxidant properties. Their structures were characterized on the basis of UV, FAB–MS, ESI–MS, GC–MS, polarimetry and NMR data, as: oleanolic acid-3-O-[β-d-glucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→2)-β-d-glucuronopyranosyl]-28-O-β-d-glucopyranoside (sandrosaponin IX) (1) and oleanolic acid-3-O-[β-d-galactopyranosyl-(1→3)-β-d-glucuronopyranosyl]-28-O-β-d-glucopyranoside (2). A new quantitative HPLC–DAD method for saponin content determination in this tuber was developed and validated. Their total content was 200.01 mg/100 g dry weight (RSD = 7.2%; p < 0.001). The single saponin contents were: 161.20 mg/100 g dry weight (RSD = 0.58%; p < 0.001) for saponin 1 and 14.67 mg/100 g dry weight (RSD = 0.41%; p < 0.001) for saponin 2. The antioxidant activities, tested by DPPH and FRAP assay, of total phytochemical fraction and of single saponins were moderate in relation to commercial standards.