Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment

The effect of high pressure treatment on the vitamin C content and antioxidant capacity of raw and germinated cowpea seeds (Vigna sinensis var. carilla) at 300, 400 and 500 MPa for 15 min at room temperature has been investigated. A considerable amount of vitamin C was detected in germinated cowpeas, but the vitamin was not detected in raw seeds. An increase on the antioxidant capacity (TEAC) in cowpea sprouts was also observed (58–67%). High pressure treatment (HP) slightly modified vitamin C content and TEAC and, after pressurization at 500 MPa, the decrease was more pronounced, although the germinated seeds submitted to this HP treatment still provided a high amount of vitamin C (15–17 mg/100 g d.m.) and the antioxidant capacity was 26–59% higher than that of the raw cowpeas. The HP process can provide minimally processed fresh-like sprouts of high quality.     

Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton

Antioxidant capacity, measured by glutathione (GSH), superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), trolox equivalent antioxidant capacity (TEAC) and inhibition of lipid peroxidation in unilamellar liposomes of egg yolk phosphatidylcholine (PC) has been evaluated in raw and germinated lupin seeds (Lupinus angustifolius L. var. Zapaton) for 2, 3, 4, 5, 6 and 9 days. The content of antioxidant vitamins E and C has been also studied. The tripeptide GSH kept invariable for the first 5 days of germination and suffered a decrease of 20 and 78% after 6 and 9 days, respectively. During lupin germination, SOD-like activity increased slightly whilst PRTC doubled the amount after 9 days. TEAC values changed slightly up to 5 days of germination but after 6 and 9 days a significant increase (25 and 28%, respectively) was found. The oxidation of PC was inhibited by germinated lupin extracts and 9-day germination seeds provided the highest inhibition. Furthermore, germinated lupins provided more vitamin C, vitamin E activity and polyphenols than raw seeds, and the largest amounts of these bioactive compounds were found after 6 days of germination. Therefore, germination of lupin seeds (Lupinus angustifolius L. var. Zapaton) seems to be a good process to enhance their antioxidant capacity.     

Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts

The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorientin vitexin, isovitexin), rutin and quercetin, were determined in the seed sprouts by high-performance liquid chromatography (HPLC). In the edible parts of common buckwheat sprouts, individual phenolics significantly increased during sprout growth from 6 to 10 days after sowing (DAS), whereas in tartary buckwheat sprouts they did not. While the sum contents of phenolic compounds in the edible part (mean 24.4 mg/g DW at 6–10 DAS) of tartary buckwheat sprouts were similar to those of common buckwheat sprouts, rutin contents in the non-germinated/germinated seeds (mean 14.7 mg/g DW) and edible parts (mean 21.8 mg/g DW) of tartary buckwheat were 49- and 5-fold, respectively, higher than those of common buckwheat. Extracts of the edible parts of both species showed very similar free radical-scavenging activities (mean 1.7 μmol trolox eq/g DW), suggesting that the overall antioxidative activity might be affected by the combination of identified phenolics and unidentified (minor) components. Therefore, buckwheat seed sprouts are recommended for their high antioxidative activity, as well as being an excellent dietary source of phenolic compounds, particularly tartary buckwheat sprouts, being rich in rutin.     

Characterization of Pseudomonas stutzeri NT-I capable of removing soluble selenium from the aqueous phase under aerobic conditions

Pseudomonas stutzeri strain NT-I was isolated from the drainage wastewater of a selenium refinery plant. This bacterium efficiently reduced selenate to elemental selenium without prolonged accumulation of selenite under aerobic conditions. Strain NT-I was able to reduce selenate completely at high concentrations (up to 10 mM) and selenite almost completely (up to 9 mM). In addition, higher concentrations of selenate and selenite were substantially reduced. Activity was observed under the following experimental conditions: 20–50°C, pH 7–9, and 0.05–20 g L^–1 NaCl for selenate reduction, and 20–50°C, pH 6–9, and 0.05–50 g L^–1 NaCl for selenite reduction. Under anaerobic conditions, selenate was reduced more rapidly, whereas selenite was not reduced at all. The high selenate- and selenite-reducing capability at high concentrations suggested that strain NT-I is suitable for the removal of selenium from high-strength industrial wastewater.     

Extraction of Se species in buckwheat sprouts grown from seeds soaked in various Se solutions

The transformation of selenium (Se) in buckwheat sprouts grown from seeds soaked in various Se solutions (Se-methionine (10 mg Se L⁻¹), selenate or selenite (5, 10, 20 mg Se L⁻¹)) was investigated. The extraction procedure was optimised by (a) using optimal extraction media (water, phosphate buffer, 0.1, 0.2, 0.3 M HCl, the enzyme protease alone or in combination with cellulase, amylase or lipase), and by (b) optimising the ratio between sample and enzyme. For Se speciation analysis extracts with the highest percentage of soluble Se were analysed, and additionally the stability of the extracts was investigated. The results showed that uptake of Se by sprouts was dependent on the form and concentration of Se in the solution used for soaking. Optimal extraction efficiencies were obtained by hydrolysis with 0.3 M HCl and protease. Selenate (23.7–29.7% from Se(VI) sprouts and in trace amounts from Se(IV) and SeMet sprouts), Se-methionine (2.4–7.9%) and selenite (traces) were detected in all supernatants, regardless of soaking solution.     

Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa

The present work studies the antioxidant capacity as well as the vitamin C and E contents of raw, fermented and germinated seeds of Lupinus albus L. var. Multolupa. Vitamin C was quantified by micellar electrokinetic capillary electrophoresis and vitamin E isomers by high performance liquid chromatography. The antioxidant capacity was determined by spectrophotometry and expressed as trolox equivalent antioxidant capacity (TEAC) and by liposome methods using phospholipids bilayers. Germination, in general, brought about an increase in the content of α-tocopherol, a decrease in the content of γ-tocopherol and did not affect the content of δ-tocopherol, which resulted in an increment in the vitamin E activity. Vitamin C increased sharply but gradually after germination. Fermentation caused a drastic reduction in the antioxidant vitamin content, vitamin C was not detected and tocopherol isomers decreased significantly. Germination processes caused a significant increase in antioxidant capacity (TEAC) of both hydrophilic and lipophilic extracts and fermentation produced slight changes or total reduction in TEAC, depending on process conditions. The peroxidation of egg yolk phosphatidyl-choline (PC) was inhibited by all lupin extracts in comparison with control assay. Germination was selected as a good treatment to increase antioxidant capacity and vitamin C and E contents.     

Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycinemax cv. jutro and Glycine max cv. merit

The purpose of this study was to determine the antioxidant capacity and the content of antioxidant compounds in raw mung bean seeds and sprouts (Vigna radiata cv. emmerald) germinated for 2, 3, 4, 5 and 7 days and of soybean seeds of Glycine max cv. jutro germinated for 2, 3 and 4 days and of Glycine max cv. merit germinated for 2, 3, 4, 5 and 6 days. Antioxidant compounds, such as vitamin C and E, total phenolic compounds and reduced glutathione (GSH) were studied. Antioxidant capacity was measured by superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), trolox equivalent antioxidant capacity (TEAC) and inhibition of lipid peroxidation in unilamellar liposomes of egg yolk phosphatidylcholine (PC). The results indicated that changes in the contents of vitamin C, vitamin E and GSH depended on the type of legume and germination conditions. Sprouts of mung bean and soybeans provided more total phenolic compounds than did raw seeds. The SOD-like activity increased after germination of mung bean seeds for 7 days, by 308%, while no change was observed in sprouts of Glycine max cv. jutro and an increase was observed after 5 and 6 days of germination (∼20%) in Glycine max cv. merit. PRTC and TEAC increased during the germination process and retentions of 28–70% and 11–14%, respectively, for soybean, and 248% and 61%, respectively, for mung bean were observed at the end of germination. The inhibition of lipid peroxidation increased by 389% in 5–7 days’ germination of Vigna radiata cv. emmerald sprouts, and 66% in Glycine max cv. merit sprouts whilst, in Glycine max cv. jutro, germination did not cause changes in lipid peroxidation inhibition. According to the results obtained in this study, germination of mung bean and soybean seeds is a good process for obtaining functional flours with greater antioxidant capacity and more antioxidant compounds than the raw legumes.     

Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of <Emphasis Type="Italic">Lupinus angustifolius cv. zapaton</Emphasis>

To study the effect of fermentation on the antioxidant compounds and antioxidant capacity of Lupinus angustifolious cv. zapaton, two different types of fermentation processes were performed. Solid-state fermentations in cracked seeds carried out by Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis and liquid state fermentations in flour and cracked seeds carried out by the microbial population present in the seed (natural fermentation) or by L. plantarum inocula. Antioxidant compounds that were quantified included vitamin C by micellar electrokinetic capillary electrophoresis, vitamin E isomers by high performance liquid chromatography, total phenolic compounds (TPC) by spectrophotometry and reduced glutathione (GSH) by spectrofluorimetry. The antioxidant capacity was analysed by determining the superoxide dismutase-like activity (SOD-like activity), Peroxyl Radical-Trapping Capacity (PRTC) and Trolox Equivalent Antioxidant Capacity (TEAC) and by in vitro methods using unilamellar liposomes of egg yolk phosphatidylcholine (PC). In general, fermentation process produced a reduction in vitamin C, vitamin E activity, GSH and SOD-like activity, however TPC, PRTC, TEAC and inhibition of PC peroxidation increased under most of the fermentation conditions. Optimal results to obtain functional lupin products were achieved in cracked seeds fermented with B. subtilis where increases in TPC content, PRTC, inhibition of PC peroxidation and TEAC content of 490, 669, 492 and 224%, respectively, were found. Also, fermentation carried out with L. plantarum in lupin flours and naturally in cracked seeds caused smaller, although significant (P ≤ 0.05) increases in TPC, PRTC, inhibition of PC and TEAC (80–148, 50–90, 23 and 45–65%, respectively).     

Antioxidant potentials of skin,pulp, and seed fractions of commercially important tomato cultivars

The rationale of this study is to compare the levels of different antioxidants present in commercially important tomato cultivars of India, specifically developed to grow in high altitude and plain regions. Major antioxidant components like lycopene, ascorbic acid, phenolics, and quenching capacity of free radicals were analysed in different fractions of tomato fruit, i.e., skin, pulp, and seed fractions. Significant differences in antioxidant components were observed among the fractions of the different cultivars studied. Lycopene content was found to be more in high altitude cultivars (‘Sindhu’ and ‘Shalimar’); however, ascorbic acid and phenolic content were found to be higher in plain region cultivars (‘PKM1’ and ‘CO3’). To evaluate the antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays were performed. High altitude cultivars showed 10–15% higher DPPH free radical scavenging activity and 20–30% increase in FRAP than the plain region cultivars. Among the different fruit fractions analysed, skin showed the highest level of antioxidants levels and free radical scavenging activities in all the cultivars tested. The difference in the antioxidants level and activity may be attributed to the genetic variability of the cultivars.     

Improvement in sprouted wheat flour functionality: effect of time,temperature and elicitation

This study was aimed at optimising conditions of wheat germination (temperature, time of sprouting and elicitation) to improve its phenolics content, antioxidative capacity and nutritional quality. Total phenolics and antioxidant potential were improved most effectively after 4 days of sprouting at 20 °C. The highest reducing ability and the ability to quench free radicals (1.24 mg Trolox equivalent (TE) g^?1 d.m. and 0.38 mg TE g ^?1 d.m., respectively) were determined for 4‐day‐old control and willow + yeast elicited sprouts germinated at 20 °C. The kinetics of starch and protein mobilisation were affected by sprouting conditions. The highest protein digestibility was found for 2‐day‐old sprouts germinated at 20 °C, whereas the lowest for 4‐day‐old sprouts germinated at 25 °C. Starch was more effectively mobilised during germination at 25 °C. Sprouting conditions were found to effectively modify the quality of sprouts. A key role was ascribed to time and temperature of sprouting, whereas the effect of elicitation was marginal.     

Effect of elevated accumulation of iron in ferritin on the antioxidants content in soybean sprouts

Cultivation of soybean sprouts in abiotic stress conditions, resulted from the presence of 5–25?mM FeSO₄ in the culture media, causes a strong overexpression of ferritin. Accumulation of ferritin iron in sprouted seeds germinated in the 20?mM solution of FeSO₄ was 67 times higher than in sprouts germinated in distilled water. The cultivation conditions also influence on another antioxidant content—mainly β-carotene content, which increased 28 times (in sprouts cultured in 10?mM FeSO₄ solution) in comparison to the content in dry seeds. Obtained in stress conditions sprouted seeds contain less tocochromanoles than raw seeds. However, their total tocochromanol content was higher than in sprouted seeds cultured in distilled water in every examined concentration of Fe²⁺. A total antioxidant activity is increased only during culturing in 0–10?mM media, and it is positively correlated to the total phenolic compounds content (r?=?0.8498). We concluded that germination in high abiotic stress also causes the increase in different antioxidants content, not only in ferritin, which is directly involved in the process of iron detoxification.     

Factors affecting soluble selenium removal by a selenate-reducing bacterium Bacillus sp. SF-1

High concentrations of soluble selenium, selenate and selenite, have acute and chronic toxicity toward living things. With the aim of developing a biological process for selenium removal, the effects of a variety of parameters on the reduction of soluble selenium by a Bacillus sp. strain SF-1, which is capable of reductively transforming selenate into selenite and, subsequently, into nontoxic insoluble elemental selenium, were studied. The bacterial strain could effectively reduce 20 mM of selenate to selenite and 2 mM of selenite to elemental selenium in the presence of an appropriate carbon source and in the absence of oxygen. The reduction rate of selenate to selenite was much higher than that of selenite to elemental selenium, resulting in the transient accumulation of selenite during selenate reduction. The selenate reduction rate increased with increases in the selenate concentration up to 20 mM, while the rate of selenite reduction decreased sharply at selenite concentrations of more than 2 mM. The elemental selenium transformed from selenate via selenite was found both inside and outside the cells. Bacillus sp. SF-1 was able to utilize a variety of organic acids or sugars as a carbon source in selenate reduction. Although the copresence of sulfate did not inhibit selenate reduction, it was completely inhibited by some other oxyanions, including nitrate. A model sequencing batch system using the bacterial strain was developed and exhibited good performance in the treatment of wastewater containing high concentrations of selenate.     

Bioavailability Assessment of Copper,Iron, Manganese,Molybdenum, Selenium,and Zinc from Selenium‐Enriched Lettuce

Cu, Fe, Mn, Mo, Selenium (Se), and Zn bioavailability from selenate‐ and selenite‐enriched lettuce plants was studied by in vitro gastrointestinal digestion followed by an assay with Caco‐2 cells. The plants were cultivated in the absence and presence of two concentrations (25 and 40 µmol/L of Se). After 28 days of cultivation, the plants were harvested, dried, and evaluated regarding the total concentration, bioaccessibility, and bioavailability of the analytes. The results showed that biofortification with selenate leads to higher Se absorption by the plant than biofortification with selenite. For the other nutrients, Mo showed high accumulation in the plants of selenate assays, and the presence of any Se species led to a reduction of the plant uptake of Cu and Fe. The accumulation of Zn and Mn was not strongly influenced by the presence of any Se species. The bioaccessibility values were approximately 71%, 10%, 52%, 84%, 71%, and 86% for Cu, Fe, Mn, Mo, Se, and Zn, respectively, and the contribution of the biofortified lettuce to the ingestion of these minerals is very small (except for Se and Mo). Due to the low concentrations of elements from digested plants, it was not possible to estimate the bioavailability for some elements, and for Mo and Zn, the values are below 6.9% and 3.4% of the total concentration, respectively. For Se, the bioavailability was greater for selenite‐enriched than selenate‐enriched plants (22% and 6.0%, respectively), because selenite is biotransformed by the plant to organic forms that are better assimilated by the cells.     

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

Avocado (Persea americana) is an important tropical fruit and a good source of lipophilic phytochemicals such as monounsaturated fatty acids, carotenoids, vitamin E and sterols that have been inversely related to cardiovascular diseases. However, their antioxidant capacities have received far less attention compared with hydrophilic phytochemicals in this fruit. In this context, this study evaluated the effect of the stage of ripeness of ‘Hass’ avocado on the content of lipophilic and hydrophilic phytochemicals and their correlation with the antioxidant capacity. In every ripeness stage the fatty acids, total phenolic and flavonoid content as well as the antioxidant capacity were evaluated. Physiological and physico-chemical analysis were also performed including respiration rate, ethylene production, firmness, color (L*, °Hue, and Chroma), dry matter and oil content. In general, total phenols increased during ripening, while flavonoids slightly decreased. The main fatty acid identified was oleic acid (about 67-70% of total content). In general, a significant increase in monounsaturated and saturated fatty acids was observed during avocado ripening while polyunsaturated fatty acid content decreased (p < 0.05). Lipophilic extracts showed higher values of antioxidant capacity than hydrophilic, however, both extracts had similar trends for DPPH, TEAC and ORAC assays. DPPH and TEAC assays had a positive correlation with some unsaturated fatty acids. Avocado at different ripeness stages showed a better antioxidant capacity in the lipophilic fraction, which correlated with the fatty acid content evaluated.     

Antioxidant enzyme activities and antioxidant capacity in longissimus muscle from bulls fed diets rich in polyunsaturated fatty acids

The effect of a treatment diet composed of grass silage and concentrate including rapeseed (with/without feeding restriction) was compared with a control diet of maize silage/grass silage (70:30) and concentrate including soybean, on the antioxidant enzyme activities of fresh longissimus muscle from German Simmental bulls. Additionally, the effect of diet on antioxidant capacity (AOC) of hydrophilic and lipophilic antioxidants was evaluated in fresh and stored beef muscle using the FRAP-ferric reducing ability and TEAC – Trolox-equivalent antioxidant capacity assays at different reaction times. Catalase and superoxide dismutase activities were significantly higher in the treatment diet groups, and glutathione peroxidase activity was not different. AOC was not affected by the diet. However, storage affected the values of FRAP and TEAC assays, and the results were time-depending. 30 min were found like a minimum reaction time for both assays. Generally, AOC values of the hydrophilic antioxidants were significantly higher than lipophilic values.     

Factors affecting soluble selenium removal by a selenate-reducing bacterium Bacillus sp. SF-1

High concentrations of soluble selenium, selenate and selenite, have acute and chronic toxicity toward living things. With the aim of developing a biological process for selenium removal, the effects of a variety of parameters on the reduction of soluble selenium by a Bacillus sp. strain SF-1, which is capable of reductively transforming selenate into selenite and, subsequently, into nontoxic insoluble elemental selenium, were studied. The bacterial strain could effectively reduce 20 mM of selenate to selenite and 2 mM of selenite to elemental selenium in the presence of an appropriate carbon source and in the absence of oxygen. The reduction rate of selenate to selenite was much higher than that of selenite to elemental selenium, resulting in the transient accumulation of selenite during selenate reduction. The selenate reduction rate increased with increases in the selenate concentration up to 20 mM, while the rate of selenite reduction decreased sharply at selenite concentrations of more than 2 mM. The elemental selenium transformed from selenate via selenite was found both inside and outside the cells. Bacillus sp. SF-1 was able to utilize a variety of organic acids or sugars as a carbon source in selenate reduction. Although the copresence of sulfate did not inhibit selenate reduction, it was completely inhibited by some other oxyanions, including nitrate. A model sequencing batch system using the bacterial strain was developed and exhibited good performance in the treatment of wastewater containing high concentrations of selenate.     

Electrochemical determination of antioxidant capacity of fruit tea infusions

Cyclic voltammograms (CV) taken to 800 mV at a scan rate 100 mV s⁻¹ were used to quantify electrochemical properties of antioxidants present in 10 fruit tea infusions as well as to deduce antioxidant capacity from the Q₆₀₀ parameter (charge passed to 600 mV). A pronounced anodic current peak observed at 440 mV in all analysed fruit teas indicated that ortho-dihydroxy-phenol and gallate groups are the major contributors to the antioxidant capacity of investigated teas. Antioxidant composite index (ACI) was determined for each tea employing antioxidant capacity values from previous spectrophotometric determinations as well as the Q₆₀₀ parameter derived from CV. A ranking of the most potent teas was obtained: the fruit tea containing a large portion of rose hip fruit exhibited the highest ACI and a CV with the most pronounced anodic current peak at 440 mV pointing to the presence of ortho-dihydroxy-phenol and gallate group containing compounds. Strong positive correlation was established between antioxidant capacities deduced from CVs with those previously determined using established spectrophotometric techniques (FRAP, ABTS and DPPH assays).     

Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolius L.) sprouts

A contribution for a better nutritional knowledge of lupin (Lupinus angustifolius L. var. zapaton) and soybean (Glycine max L. var. merit and var. jutro) sprouts about free protein amino acids (FPAA), free non-protein amino acids (FNPAA such as β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP), α-aminoadipic acid, γ-aminobutyric acid (GABA) and β-alanine) and trigonelline content has been carried out. Seeds were germinated at 20 °C and darkness during several days in order to obtain good appearance sprouts. The content of FPAA and FNPAA varied among species and varieties. FPAA increased dramatically during germination and the lowest concentrations were found for G. max L. var. jutro. Cys was not detected as FPAA in seeds and seedlings of both legumes. Asn was present in the highest amounts in soybean and lupin seedlings. The α-aminoadipic acid gliotoxin, which was not present in raw soybean seeds, appeared in low amounts during germination. Later stages of germination caused significant increases of β-alanine and GABA, amino acids with beneficial properties. Germination also affected the content of the multifunctional plant hormone trigonelline and slight changes were observed. Highest levels of FPAA, beneficial FNPAA and trigonelline were found at 4, 6 and 9 days of germination for G. max L. var. jutro, G. max L. var. merit and L. angustifolius L. var. zapaton, respectively. Furthermore, these selected germination conditions showed low levels of the gliotoxic α-aminoadipic acid ensuring nutritional safety of the studied seedlings.     

NaCl和CaCl2对箭筈豌豆芽苗菜酚类物质积累与抗氧化性的影响

目的：开发箭筈豌豆菜用价值,探究盐溶液对箭筈豌豆芽苗菜酚类物质积累与抗氧化能力影响。方法：通过超高效液相色谱分析NaCl和CaCl2 对箭筈豌豆酚类物质积累的影响,并与豌豆苗、黄豆芽和绿豆芽进行对比,探究盐溶液处理下PAL、C4H、4CL关键酶活力与基因相对表达量变化、抗氧化酶活性变化和抗氧化能力变化。结果：NaCl和CaCl2 共同处理后箭筈豌豆芽苗菜总酚含量由(10.63±0.40) mg GAE/g DW提升至(15.76±0.36) mg GAE/g DW 。箭筈豌豆芽苗菜中共检出16种酚酸成分,在两种盐离子共同作用下,芦丁含量由(22.50± 0.49) mg/kg DW增长至(57.38±0.87) mg/kg DW,分别为豌豆苗、黄豆芽、绿豆芽的79.69,260.82,5.89倍。Na+ 通过提高PAL、4CL和C4H基因相对表达量提高了酶活力,Na+ 和Ca2+ 共同处理下基因相对表达量下降或无显著变化而酶活力提高。结论：NaCl和CaCl2 混合培养箭筈豌豆芽苗菜能够富集酚类物质,提升抗氧化能力。