Nutritional composition and bioactive properties of commonly consumed wild greens: Potential sources for new trends in modern diets

Beyond the composition of the usual macronutrients and micronutrients, it is important to provide information on the composition of bioactive compounds and antioxidant capacity of foods, particularly of wild species to regain them for nowadays' dietary habits. Many greens are known as excellent sources of natural antioxidants, and consumption of fresh plants in the diet may contribute to the daily antioxidant intake. In the present study five leafy wild greens traditionally consumed (Borago officinalis, Montia fontana, Rorippa nasturtium-aquaticum, Rumex acetosella, Rumex induratus) were studied in order to document macronutrient, micronutrient and non-nutrient composition. R. induratus revealed the highest levels of sugars, ascorbic acid, tocopherols, lycopene, chlorophylls, flavonoids, and one of the highest antioxidant activity expressed as DPPH scavenging activity, β-carotene bleaching inhibition, and TBARS formation inhibition. R. nasturtium-aquaticum showed the healthier PUFA/SFA and n-6/n-3 ratios, and B. officinalis proved to be a source of γ-linolenic acid and other fatty acids from n-6 series that are precursors of mediators of the inflammatory response. The nutritional characteristics and antioxidant potential of these wild greens require reconsideration of their role in traditional as well as in contemporary diets. Furthermore, their extracts might find applications in the prevention of free radical-related diseases, as functional food formulations.     

Levels of essential and non-essential metals in leaves of the tea plant (Camellia sinensis L.) and soil of Wushwush farms,Ethiopia

Five tea clones of the Camellia assamica variety grown in Wushwush tea plantation farms, Ethiopia, were analyzed for their contents of essential, non-essential and toxic metals (K, Ca, Mg, Fe, Mn, Cu, Zn, Na, Cd and Pb) by atomic absorption flame emission spectroscopy. Both the tea leaves and the soils of the study farms showed similar accumulation patterns in their contents of the studied macronutrients. Among the macronutrient metals, K was the most abundant element in the tea leaves (17.7–24.8 mg/g) and the soils (7.14–9.73 mg/g). Mn was the predominant micronutrient heavy metal in the tea leaf tissues ranging between 501 and 1281 mg/kg. Level of Fe (29.6–100 mg/kg) in the leaf tissue was found to be the second most abundant micronutrient next to Mn whereas concentrations of Cu and Co were relatively lower both in the soil and tea samples. The toxic heavy metals Pb and Cd in the leaf tissues were present at levels too low to be detected by the analytical technique used in this study. The soils were found to be acidic (pH 5.04–5.49) with high organic matter (5.48–6.02%). Fe was the most abundant metal followed by Mn, Na and Zn in the soils. Unlike the tea leaves, the soils were found to contain traces of the toxic metal, Cd (0.02–1.10 mg/kg). The levels of most of the metals determined in this study compared well with those reported for tea leaves from some other parts of the world.     

Characterisation of Bobal and Crujidera grape cultivars,in comparison with Tempranillo and Cabernet Sauvignon: Evolution of leaf macronutrients and berry composition during grape ripening

We present characterisation data for two Spanish autochthonous grapevines, Bobal and Crujidera, in comparison with the well-known cultivars Tempranillo and Cabernet Sauvignon. Microsatellite markers were used for the molecular characterisation of Crujidera grapevines. Leaf macronutrient contents of the four cultivars were evaluated, as well as their changes at different vine developmental stages, and veraison was seen as the most suitable time to evaluate the nutritional status. Quantitative changes in some physiological parameters and the phenolic composition of the four grape varieties were measured during the last month of ripening. Polyphenols, tannins and anthocyanins increased with grape maturation, although the accumulation of these phenolic compounds and their patterns of evolution varied considerably with the cultivar. The biosynthetic potential of these grapes to produce resveratrol largely depended on the grape variety, with a remarkably high content found in Bobal berry skins.     

Smelling our appetite? The influence of food odors on congruent appetite,food preferences and intake

We are surrounded by sensory food cues, such as odors, that may trigger (un)conscious decisions and even lead to (over)eating, it is therefore crucial to better understand the effect of food odors on behavioral responses. Food odor exposure has been shown to enhance appetite for food products with similar properties: sensory-specific appetite. This suggests that based on previous encounters with foods, we have learned to detect the nutritional content of foods, through our sense of smell. We investigated the influence of aware exposure of macronutrient-related odors on various measures of eating behavior, in a cross-over intervention study. Thirty two normal-weight healthy and unrestrained Dutch females took part in five test sessions. On each test session, they were exposed to one of five conditions (active smelling of clearly noticeable odors representing food high in carbohydrates, protein, and fat, low in calories, and a no-odor condition for 3-min) and assessed on specific appetite, food preferences and intake. Odor exposure increased congruent appetite after protein-related odor exposure. Similarly, protein-related odor exposure influenced the liking for protein foods and the preference ranking for savory products. However, food intake was not affected by smelling congruent food odors. Together this indicates that exposure to (aware) food odors may mostly influence appetite, but does not impact subsequent food intake. Moreover, appetite seems to be triggered by taste qualities rather than macronutrient information of the food, as signaled by olfactory cues. Future studies should investigate the role of awareness in more detail, to fully understand how odors might be used to steer people towards healthier food choices.     

Effect of microwave treatment on the cooking and macronutrient qualities of pulses

The effect of microwave treatment to reduce the cooking times of five pulses, namely red lentil, chickpea, pigeon pea, mung bean, and pinto bean, were determined in this study. Pulses from 10 to 18% moisture contents were treated using 400 to 600 W microwaves for 14 to 56 s. The cooking times of microwave-treated pulses were significantly lower than that of the control samples. The lowest cooking time was observed for 18% moisture content chickpea and pigeon pea treated with 600 W for 56 s. The Fourier transform mid-infrared spectra in both lipids and fingerprint regions showed the macronutrients differences among the five pulses. Major changes were observed in the amide I region of microwave treated pulses. This effect of microwave treatment was higher in red lentil, chickpea, and mung bean than in pigeon pea and pinto bean at 10% moisture content. At 18% moisture content, the change of β-sheets to aggregates was observed in all pulses due to microwave treatment.     

Biomass and nutrient removal by willow clones in experimental bioenergy plantations in New York State

The development of short-rotation intensive cultural (SRIC) willow systems as a source of bioenergy and bioproducts is growing in the northeastern and midwestern United States. Important data for sustainable management such as nutrient removal and nutrient use efficiency in willow bioenergy plantations is lacking. This study reports wood biomass production, annual removal of nutrients, and nutrient use efficiency in experimental plantings of SRIC willow and poplar at Tully, New York. Effects of clone, fertilization, irrigation, planting density, and harvest cycle were analyzed.

Annual biomass production of 15–22 dryMg/ha removed 75–86, 10–11, 27–32, 52–79 and 4–5 kg/ha/year of N, P, K, Ca and Mg, respectively. For all the variables studied, the responses depended on clone. Fertilization and irrigation increased rates of nutrient removal by means of increased biomass production. Unlike planting density, harvest cycle significantly affected rates of nutrient removal and nutrient use efficiency. For clone SV1 (Salix dasyclados), an irrigated and fertilized planting with a density of 36,960 trees/ha harvested on a 3-year rotation had the highest biomass production and nutrient use efficiency, and the lowest rates of nutrient removal. The annual harvest cycle had the lowest nutrient use efficiency and the highest annual removal of nutrients suggesting that this choice would be most appropriate for biomass crops that are to be used as buffer strips to manage nutrient runoff from agricultural fields. An appropriate choice of clone, planting density, and harvest cycle could tailor the rates of nutrient removal and nutrient use efficiency to match the objective of the planting.     

Food preferences and intake in a population of Dutch individuals with self-reported smell loss: An online survey

Olfaction plays a major role in food intake regulation. Losing the sense of smell might therefore affect eating behavior. This study investigated food preferences and intake in individuals suffering from self-reported smell loss with an online survey. Members of the Dutch Anosmia Foundation (DAF) performed the Macronutrient and Taste Preference Ranking Task (n = 71) to measure preference for foods high in fat, carbohydrates or protein and low energy foods, and for sweet and savory tastes. To assess dietary intake, adherence to the Dutch Dietary Guidelines for consumption of vegetables, fruit, fiber, fish, saturated fat, trans fatty acids, salt and alcohol was measured (n = 105). Results of the DAF participants were compared to local cohort groups. Both the control and DAF participants showed the lowest preference for carbohydrate-rich foods and highest preference for low-energy foods. Participants suffering from congenital smell loss showed an aberrant pattern, with a higher preference for fat. The total adherence score to the Dutch Dietary Guidelines was similar for the control and DAF group, but adherence scores for fiber, trans fatty acids and alcohol were lower in DAF participants. Overall, no major significant differences in food preferences and intake were found for participants who lost their sense of smell during life. Participants suffering from congenital smell loss did show changes in food preferences, suggesting they are potentially more taste-oriented during eating. Together these results show the importance of tailored advice on dietary intake for this patient group.     

Determination of macronutrients and some essential elements in the slovene military diet

The energy and nutrient values for military nutrition are defined in the nutritional recommendations of the Slovene Armed Forces. In this study 35 daily military diets sampled in the years 2002 and 2005 by the double basket method were analysed, for energy, total fat, protein, dietary fibre and the elements Ca, Mg, Na, P, K, Fe, Zn, Cu, I and Se. The daily diets were collected at different locations in Slovenia. The aim was to establish whether energy value, content of fat, protein, dietary fibre and selected essential elements are in compliance with the nutritional recommendations of the Slovene Armed Forces. The results indicate that daily intake of essential elements from military meals was sufficient, with the exception of Ca and Zn in diets sampled in 2005. The study was the first in Slovenia analysing daily intakes of essential elements in an adult population aged 19–27 years.     

Improving methane production from wheat straw by digestate liquor recirculation in continuous stirred tank processes

Wheat straw is an abundant, cheap substrate that can be used for methane production. However, the nutrient content in straw is inadequate for methane fermentation. In this study, recycling digestate liquor was implemented in single-stage continuous stirred tank processes for enrichment of the nutrient content of straw with the aim of improving the methane production. The VS-based organic loading rate was set at 2 g/(L d) and the solid retention time at 40 days. When wheat straw alone was used as the substrate, the methane yields achieved with digestate liquor recycling was on average 240 ml CH₄/g VS giving a 21% improvement over the processes without recycling. However, over time, the processes suffered from declining methane yields and poor stability evidenced by low pH. To maintain process stability, wheat straw was co-digested with sewage sludge or supplemented with macronutrients (nitrogen and phosphorous). As a result, the processes with digestate liquor recycling could be operated stably, achieving methane yields ranging from 288 to 296 ml CH₄/g VS. Besides, the processes could not be operated sturdily with supplementation of macronutrients without digestate liquor recycling. The highest methane yield (296 ± 16 ml CH₄/g VS) was achieved by co-digestion with sewage sludge plus recycling of digestate liquor after filtration (retention of nutrients and microorganisms). This was comparable to the maximum expected methane yield of 293 ± 13 ml CH₄/g VS achieved in batch test. The present study therefore demonstrated that digestate liquor recycling could lead to a decreased dilution of vital nutrients from the reactors thereby rendering high process performance and stability.     

Determination of mineral contents of wild-grown edible mushrooms

The aim of this study was to determine the mineral contents of wild edible mushrooms. The phosphorus (P), iron (Fe), calcium (Ca), zinc (Zn), magnesium (Mg), potassium (K), sodium (Na), copper (Cu) and manganese (Mn) contents of thirty wild-grown common edible mushrooms, collected from Erzurum province, Turkey, were analyzed. The minimum and maximum macronutrient contents of mushrooms were determined as mg/g dw for Mg (0.90–4.54), Ca (0.17–8.80), K (12.6–29.1), Na (0.03–4.85) and P (0.64–4.49), while minimum and maximum micronutrient contents of mushrooms were determined as mg/kg dw for Zn (26.7–185), Fe (50.1–842), Cu (9.23–107) and Mn (5.54–135). The potassium content was found to be higher than those of the other minerals in all the mushrooms. The K, P and Cu concentrations were determined to be highest in Suillus granulatus.