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BACKGROUND: Owing to their health benefits, walnuts are attracting interest as a good option for nutritious meals, thereby promoting their production. Furthermore, the adoption of ecologically and environmentally friendly agriculture strengthens biostimulant use as a sustainable complement to traditional fertilizers. This study evaluated the effects of different foliar‐applied biostimulants in walnut tree orchards, in northeastern Portugal, on walnuts' chemical composition and bioactivity. RESULTS: Walnut samples were rich in fat (particularly the polyunsaturated linoleic acid), dietary fiber and protein. Sucrose was the most prevalent soluble sugar, followed by glucose and fructose. Studied samples also showed an antioxidant activity comparable (or superior) to that of Trolox. Some plant biostimulants (e.g. Sprint Plus®) had a positive impact on the nutritional composition of walnuts, more specifically by boosting tocopherol levels, besides improving the bioactivity of walnut extracts against specific bacteria. CONCLUSION: Overall, this research demonstrated that important quality traits of walnuts can be improved using sustainable agricultural bioproducts and practices. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Red rice has been proposed as a super-food. Accordingly, the nutritional properties (AOAC), as well as its chemical composition, including sugars (HPLC-RI), organic acids (UFLC-PDA), tocopherols (HPLD-FD), and phenolic compounds (LC-DAD-ESI/MSn), together with the main bioactive properties (antioxidant, cytotoxic, antiproliferative, and antibacterial activities), were evaluated to access its nutritional benefits and health improvement potential. The most abundant macronutrients found were carbohydrates (87.2 g/100 g dw), proceeded by proteins (9.1 g/100 g dw), fat (2.6 g/100 g dw), and ash (1.1 g/100 g dw). Sucrose and raffinose were the only detected sugars, with sucrose presenting the maximum concentration (0.74 g/100 g dw). MUFAs and PUFAs were the predominant fatty acids (40.7% and 31%, respectively). Among the two detected tocopherol isoforms, γ-tocopherol (0.67 mg/100 g dw) predominated over α-tocopherol. The phenolic compounds profile, majorly composed of flavan-3-ols, should be associated with the detected bioactivities, which may provide biological benefits to human health beyond the primary nutritional effect. Overall, the bioactive potential of red rice was comprehensively accessed. [ABSTRACT FROM AUTHOR]

The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 30%). The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. Compared with the control, all FOC-enhanced GFBs were significantly (p < 0.05) richer in proteins, fat, and dietary fibre, with an increase that was proportional to the concentration of FOC in the formulation. At low-to-moderate levels (5% and 15%), FOC improved the specific volume, texture characteristics (reduced crumb hardness, gumminess, and chewiness), and appearance of GFBs, which allowed us to ameliorate its sensory features, but at 30% of FOC, the quality of the crumb texture decreased significantly (p < 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high-quality bakery product that may be a healthier option for individuals on a gluten-free diet, offering nutritional benefits. Nevertheless, it should be emphasised that the amount of FOC in GFB requires careful regulation. [ABSTRACT FROM AUTHOR]

In the present work, the effect of the cultivation process, in the field and under a controlled environment, on biochemical parameters by using commercial strains of A. subrufescens were evaluated. The results obtained revealed that the strains cultivated in the field presented higher levels for most of the parameters evaluated (organic acids (20.5–48.0 g/100 g dw), tocopherols (107.0–198.6 µg/100 g dw), and phenolic acids and related compounds (245.2–359.0 µg/100 g dw and 10.6–23.7 µg/100 g dw, respectively)), except for the carbohydrates (53.4–72.6 g/100 g dw), energetic value (373–380 Kcal/100 g dw), and total free sugars (28.8–43.1 g/100 g dw), parameters in which the strains grown in a controlled environment present better results. For both cultivation systems, similar results were obtained regarding saturated, monounsaturated, and polyunsaturated fatty acids, as well as antioxidant and antimicrobial activities. These data contribute to the knowledge and highlight the characterized strains and the cultivation process, which can be used to obtain ingredients with potential applicability as a source of functional compounds. [ABSTRACT FROM AUTHOR]

Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body of Calocybe gambosa, wild growing in Serbia, has been chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and organic acids) and its bioactive (antimicrobial and antioxidant) properties were evaluated. The results obtained suggest that this mushroom is a source of carbohydrates and proteins (72 g/100 g dry weight (dw) and 16 g/100 g dw, respectively), with a low fat content (1.5 g/100 g dw). Sugar analysis revealed the presence of trehalose (3.82 g/100 g dw) and mannitol (0.22 g/100 g dw). Tocopherol composition revealed the presence of a-tocopherol (7.8 µg/100 g dw), while fatty acid analysis revealed the presence of 24 fatty acids with the prevalence of polyunsaturated fatty acids. Amongst organic acids, oxalic, quinic, malic, citric and fumaric acid were detected (2.8 g/100 g dw, 1.45 g/100 g dw, 11.3 g/100 g dw, 1.3 g/100 g dw, 0.08 g/100 g dw, respectively). Comprehensive antioxidant activity analysis (reducing power, DPPH radical scavenging activity, ß-carotene/linoleate and TBARS assays) indicate that the mushroom is a perspective antioxidant source, whereas its antimicrobial potential turned out to be moderate. Nevertheless, at a sub--inhibitory level, the methanolic extract disrupted cell-to-cell communication using Pseudomonas aeruginosa PAO1 as a model system. Finally, enrichment of oatmeal cookies with C. gambosa flakes not only improved their nutritional value, but was praised among the participants in sensory evaluation test, indicating that along with results of chemical composition and biological activity, this mushroom has a potential to be regarded as functional food. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • The industrial production of Juçara pulp generates large amounts of residues (peel). • Nineteen phenolic compounds were identified in the hydroalcoholic peel extract (PE). • The major components found in PE were two bioactive cyanidin glycoside derivatives. • The PE displayed promising antioxidant and antibacterial potentials and no toxicity. Abstract The pulp of the fruits of Juçara (Euterpes edulis Martius), a native tree of the Atlantic Rainforest of Brazil, is widely consumed thanks to its flavour and nutritional value. The industrial production of Juçara fruit pulp generates solid residues (peel) which are usually discarded. In this work, a hydroalcoholic extract from Juçara peel flour was evaluated for its phenolic profile as well as for its bioactivities. A total of nineteen phenolic compounds were identified in the Juçara peel flour. Among these, seventeen were non-anthocyanin phenolic compounds, namely two phenolic acids, four flavanonols, six flavones, and five flavonols; whereas the two anthocyanin molecules were cyanidin glycoside derivatives. The Euterpe edulis peel flour presented antioxidant activity and antibacterial potential but was not hepatotoxic. These observations corroborate the idea that this by-product could fit well into the circular bioeconomy concept, thus promoting the Juçara fruit production chain. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Ammodaucus leucotrichus (AL) and Moringa oleifera (MO) were characterized. • AL and MO exhibited high levels of macro and microelements. • Neochlorogenic acid and quercetin-3- O -6″-malonyl-glucoside predominate in MO extracts. • Luteolin- O -(malonyl-glucoside) was the main compound in the AL extracts. • Hydroethanolic extracts showed higher functional properties and polyphenol levels. Abstract Edible Ammodaucus leucotrichus Cross. & Dur. and Moringa oleifera Lamarck are largely used in the Algerian Sahara. In this context, soluble sugars, fatty acids, organic acids, and tocopherols were characterized. Decoctions and hydroethanolic extracts were studied regarding their phenolic compounds by HPLC-DAD-ESI/MSn, and in -vitro cytotoxic, anti-inflammatory, and antibacterial activities were evaluated. Results indicate high contents of carbohydrates (glucose and sucrose) and significant levels of protein and mineral were recorded for both plants. Malic acid was the major organic acid alongside with α-tocopherol, while PUFA was predominant in M. oleifera and MUFA in A. leucotrichus. Flavonoid derivatives were the most abundant group, being luteolin- O -(malonyl-glucoside) the main compound in A. leucotrichus and quercetin-3- O -(6″-malonyl-glucoside) and 3- O -caffeoylquininc acid the major molecules in M. oleifera. Extracts exhibited significant cytotoxicity on Hela and MCF-7 cell lines. The anti-inflammatory activity was also higher in the hydroethanolic extracts, which also revealed the highest antibacterial effects, especially for Gram-positive bacteria. [ABSTRACT FROM AUTHOR]

In the present study, the nutritional value of the edible parts (immature capitula) of cardoon plants was evaluated, while further analyses were carried out in order to assess antioxidant properties and phenolic compounds composition of the various plant parts and seed oils. Cardoon capitula (heads) were a rich source of carbohydrates, with the main detected free sugar being sucrose, as well as of macro- and micro-minerals (K, Ca, Mg, and Fe). Heads were also abundant in saturated fatty acids (palmitic, behenic, linoleic, stearic, caproic, and oleic acid), whereas seed oils in unsaturated fatty acids (linoleic, oleic, palmitic, and stearic acid). Total phenolic compounds (TPC) content and phenolics composition differed between the various plant parts, with heads and leaf blades having higher TPC than midribs and petioles. Moreover, heads and leaf midribs and petioles consisted mainly of phenolic acids (5-O-caffeoylquinic and 3,5-O-dicaffeoylquinic acid), with flavonoids being detected in lower amounts. In contrast, the composition of polyphenols in leaf blades consisted mostly of flavonoids (Luteolin-7-O-glucoside and luteolin-7-O-malonylhexoside), whereas phenolic acids were also detected in considerable amounts (5-O-feruloylquinic and 3-O-caffeoylquinic acid). Regarding antioxidant properties, leaf blades and seeds exhibited the highest potency for all the tested assays which could be partly attributed to the synergistic effects of the phenolic compounds present in each sample. In conclusion, cardoon plant parts may find various uses in the food and pharmaceutical industry, since they contain considerable amounts of bioactive molecules, while seed oils can be considered as alternative vegetable oils for human consumption. [ABSTRACT FROM AUTHOR]

Common purslane (Portulaca oleracea L.) is an annual weed rich in omega-3 fatty acids which is consumed for its edible leaves and stems. In the present study six different genotypes of common purslane (A-F) were evaluated for their nutritional value and chemical composition. Nutritional value and chemical composition depended on genotype. Oxalic acid content was the lowest for genotype D, whereas genotypes E and F are more promising for commercial cultivation, since they have low oxalic acid content. Genotype E had a very good antioxidant profile and a balanced composition of omega-3 and omega-6 fatty acids. Regarding yield, genotype A had the highest yield comparing to the other genotypes, whereas commercial varieties (E and F) did not differ from genotypes B and C. This study provides new information regarding common purslane bioactive compounds as affected by genotype and could be further implemented in food industry for products of high quality and increased added value. [ABSTRACT FROM AUTHOR]

Background Mountain Food Products (MFP) have received an increasing interest in the last years. These food products have multiple benefits and unique qualities that cannot be found in other products. Their quality is also strongly marked by the specific environmental and processing conditions of their mountainous regions of production and transformation. Scope and approach This study aims to provide an overview of MFP across Europe, highlighting their contribution to the recent evolutions of the so-called modern lifestyle and of the increasing consumer demand for healthy and natural food products, and focusing on the role of certification. A special emphasis has been given on agroindustry's towards MFP development. Key findings and conclusions A wide range of mountain foods are certified in the European Union (EU) as Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Specialty Guaranteed (TSG) labels, or even with an optional quality term “mountain food”. They belong to different categories of food, such as meat, fish and shellfish products; oils and fats, cheeses and other food products from animal origin; fruits, vegetables, cereals and their derivatives, and also other food products (i.e. spices, beers, plants, etc.). Italy, France, Spain and Portugal are the main EU countries using PDO/PGI/TSG certification on their products. Although several mountain products are already using some certification schemes, the use of the optional quality term could encourage a better recognition of MFP by consumers and, thus, unlock the market potential and support sustainable development of mountain areas. [ABSTRACT FROM AUTHOR]

The chemical characterization and antioxidant potential of twelve wild strains of Ganoderma sp. from Ghana, nine (LS1-LS9) of which were found growing wild simultaneously on the same dying Delonix regia tree, were evaluated. Parameters evaluated included the nutritional value, composition in sugars, fatty acids, phenolic and other organic compounds and some vitamins and vitamin precursors. Antioxidant potential was evaluated by investigating reducing power, radical scavenging activity and lipid peroxidation inhibition using five in vitro assays. Protein, carbohydrate, fat, ash and energy contents ranged between 15.7-24.5 g/100 g·dw, 73.31-81.90 g/100 g, 0.48-1.40 g/100 g, 0.68-2.12 g/100 g ash and 396.1-402.02 kcal/100 g, respectively. Fatty acids such as linoleic, oleic and palmitic acids were relatively abundant. Free sugars included rhamnose, fructose, mannitol, sucrose and trehalose. Total tocopherols, organic acids and phenolic compounds' content ranged between 741-3191 μg/100 g, 77-1003 mg/100 g and 7.6-489 μg/100 g, respectively. There were variations in the β-glucans, ergosterol and vitamin D2 contents. The three major minerals in decreasing order were K > P > S. Ganoderma sp. strain AM1 showed the highest antioxidant activity. This study reveals, for the first time, chemical characteristics of Ganoderma spp. which grew simultaneously on the same tree. [ABSTRACT FROM AUTHOR]

This study addresses issues regarding chemical and bioactive properties of nine wild edible mushrooms from native Nothofagus forest from Patagonia, Argentina. Macronutrients, sugars, fatty acids, tocopherols, organic acids, phenolic compounds and antioxidant properties were determined. Protein was found in high levels and varied between 3.35 g/100 g dw in Cyttaria hariotii and 22.29 g/100 g dw in Lepista nuda. All of them presented mannitol and trehalose as main sugars. Mannitol was significantly higher in Ramaria patagonica, although absent in Fistulina endoxantha, whereas trehalose predominated in Aleurodiscus vitellinus, Hydropus dusenii, Cortinarius magellanicus, C. hariotii, Grifola gargal and L. nuda, ranging from 1.15 to 10.26 g/100 g dw; it was absent in R. patagonica. The major fatty acid found was linoleic acid, followed by oleic acid and palmitic acid. All species presented oxalic and fumaric acids, while some also had malic, quinic and citric acids. Tocopherols composition was variable. Cortinarius magellanicus presented significantly higher contents of both ß-tocopherol and ß-tocopherol. R. patagonica presented the best results in all the antioxidant activity assays (EC50 values ≤ 1 mg/mL) and the highest content of phenolic compounds presenting gallic, p-hydroxybenzoic, p-coumaric and cinnamic acids. This study constitutes the first report on chemical composition and nutritional value of most of these edible mushroom species. Furthermore, it provides important information necessary to characterize and define the use of these species as gastronomic delicacies, functional foods and sources of bioactive compounds. [ABSTRACT FROM AUTHOR]

This work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources-their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties. [ABSTRACT FROM AUTHOR]

Mushrooms contain a multitude of biomolecules with nutritional and/or biological activity. Among the bioactive molecules, phenolic compounds and tocopherols are the most responsible for their antioxidant activity. In the present work, Boletus edulis , Lentinus edodes and Xerocomus badius , three edible mushroom species originated from Poland, were analyzed for their chemical composition and antioxidant activity. Carbohydrates were the most abundant macronutrients, followed by proteins and ash. Fructose, mannitol and trehalose were the prevalent sugars, but glucose was only found in B. edulis . Polyunsaturated fatty acids predominated over mono and saturated fatty acids. Palmitic, oleic and linoleic acids were abundant in the three samples. α- and β- Tocopherols were quantified in all the samples, but γ-tocopherol was only identified in X. badius . Oxalic and fumaric acids were quantified in the three samples; quinic acid was only present in L. edodes , and malic and citric acids were only found in X. badius. p -Hydroxybenzoic, protocatechuic and cinnamic acids were quantified in all the species, while p -coumaric acid was only found in B. edulis . This species and X. badius revealed the highest antioxidant properties, being B. edulis more effective in radicals scavenging activity and reducing power, and X. badius in lipid peroxidation inhibition, which is related with the highest amounts in phenolic compounds and tocopherols, respectively. [ABSTRACT FROM AUTHOR]

Knowledge of the chemical composition of both wild and cultivated edible mushrooms in Ghana is limited. This study reports their nutritional value, composition in lipophilic and hydrophilic molecules, minerals and antioxidant properties. The samples were found to be nutritionally rich in carbohydrates, ranging from 64.14 ± 0.93 g in Pleurotus ostreatus strain EM-1 to 80.17 ± 0.34 g in Lentinus squarrosulus strain LSF. The highest level of proteins (28.40 ± 0.86 g) was recorded in the mentioned P. ostreatus strain. Low fat contents were registered in the samples, with Auricularia auricula recording the lowest value. High levels of potassium were also observed with the following decreasing order of elements: K > P ~ Na > Mg > Ca. High levels of antioxidants were also observed, thus making mushrooms suitable to be used as functional foods or nutraceutical sources. Furthermore, this study provides new information regarding chemical properties of mushrooms from Ghana, which is very important for the biodiversity characterization of this country. [ABSTRACT FROM AUTHOR]

Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer. [ABSTRACT FROM AUTHOR]

Secondary metabolites are molecules with unlimited applications that have been gaining importance in various industries and studied from many angles. They are mainly used for their bioactive capabilities, but due to the improvement of sensibility in analytical chemistry, they are also used for authentication and as a quality control parameter for foods, further allowing to help avoid food adulteration and food fraud, as well as helping understand the nutritional value of foods. This manuscript covers the examples of secondary metabolites that have been used as qualitative and authentication molecules in foods, from production, through processing and along their shelf-life. Furthermore, perspectives of analytical chemistry and their contribution to metabolite detection and general perspectives of metabolomics are also discussed. [ABSTRACT FROM AUTHOR]

Lentils (Lens culinaris spp.) are an important food consumed worldwide given their high protein, fiber, mineral, and phytochemical contents, and can be used as a potential source of good nutrition for many people. With the purpose of valuing the Pardina variety, the quality brand from a protected geographical indication "Lenteja de Tierra de Campos", a full assessment of the nutritional, chemical, and antioxidant properties of 34 samples from this variety was carried out. Besides its actual rich nutritional profile, three phenolic compounds by high performance liquid chromatography equipped with photodiode array detection-mass (HPLC-DAD-ESI/MS) were identified (kaempferol derivatives) with slight differences between them in all extracts. Sucrose by high-performance liquid chromatography with a refraction index detector (HPLC-RI) and citric acid by ultra-fast liquid chromatography coupled with a photodiode array detector (UFLC-PDA) were the major identified sugar and organic acid components, respectively, as well as α-tocopherol and γ-tocopherol isoforms (HPLC-fluorescence). Additionally, all the extracts presented excellent antioxidant activity by the oxidative hemolysis inhibition assay (OxHLIA/TBARS). Briefly, Pardina lentils from this quality brand are a good source of nutritional and chemical components and should therefore be included in a balanced diet. [ABSTRACT FROM AUTHOR]

The present work aimed to determine the nutritional composition (ash, protein, fat, carbohydrate content and energy value), phenolic compounds, pigments and organic acids content of three typical red algae from the Northwest of Spain: Chondrus crispus, Mastocarpus stellatus, and Gigartina pistillata; as well as their antioxidant and antimicrobial activities. Furthermore, the present work compared two extraction techniques: conventional heat assisted extraction (HAE) and high pressure assisted extraction (HPAE) to maximize the yield and the concentration of target compounds. Different independent variables were considered for the response study. Time (t) and percentage of ethanol of the solvent (S) were chosen for both techniques and temperature (T) and pressure (P) were used for HAE and HPAE, respectively. The experiments were designed following a response surface methodology (RSM) approach. The obtained results showed a similar nutritional composition between algae samples: low-fat content and high content of proteins, carbohydrates and energy. All tested algae showed good antioxidant and antimicrobial properties. Finally, HEA demonstrated to be the most efficient extraction technique. This study confirms the potential of red algae to be part of the human diet as a source of non-animal protein, due to its nutritional content, phenolic profile, pigments concentration and bioactive properties, which proves that HAE is the optimum technique for the extraction maximization. [ABSTRACT FROM AUTHOR]

Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were identified in all mixtures (UFLC-PDA), as well as all the four tocopherol isoforms (HPLC-fluorescence). Regarding bioactivities, the mixtures for meat and salads (TBARS) and meat and poultry (OxHLIA) stood out for their antioxidant potential, whereas for the anti-inflammatory and antitumor properties, the mixtures revealing the greatest results were those for poultry and salad, respectively. In terms of antimicrobial activity, all the mixtures revealed the capacity to inhibit the growth of some bacterial strains. In brief, condiment mixtures showed to be a good source of bioactive compounds, as they confer health benefits, validating the importance of their inclusion in the human diet as a good dietary practice. [ABSTRACT FROM AUTHOR]

In the present study, three red-colored (Dark Opal, Basilico Rosso, and Red Basil) and one green-colored landrace (Mitikas) of basil (Ocimum basilicum L.) were grown under four nitrogen regimes, namely Control (no fertilizer added), 200 ppm, 400 ppm, and 600 ppm of nitrogen (N). Fresh yield varied depending on N input following a quadratic function in all four genotypes, and green basil performed better compared to the red cultivars. A significant interaction of genotype × N input was recorded for most of the chemical parameters measured. Tocopherols contents of leaves were consistently higher in plants that received 200 ppm of N and lower in those receiving 600 ppm of N, especially in Dark Opal and Red Basil cultivars. Polyunsaturated fatty acids (PUFA) were the major category of fatty acids and Red Basil had the lowest ratio of omega-6/omega 3 (0.29) and thus the best fatty acid profile. Polyphenols content was the highest in Red Basil and Dark Opal (25 mg/g of extract on average) and the lowest in Mitikas and decreased with increasing N input. Similarly, antioxidant activity was the highest in Dark Opal and Red Basil fertigated with 200 ppm of N, whereas all the leaf extracts tested had good antibacterial and antifungal activity. In conclusion, basil chemical and bioactive profile was significantly influenced by both genotype and N input. Red-colored basil, although less productive, had the best chemical profile, and moderate levels of N input may provide the best compromise between yield, nutritional value, and bioactivity for the species. [ABSTRACT FROM AUTHOR]

The aim of this work was to perform an unprecedented in-depth study on the bioactive phytochemicals of Abelmoschus esculentus L. Moench Tunisian landrace (Marsaouia). For this purpose, its nutritional, aroma volatile, and phenolic profiles were characterized, and sundry biological activities were assessed in vitro. The approximate composition revealed that total dietary fiber as the most abundant macronutrient, mainly insoluble dietary fiber, followed by total carbohydrates and proteins. In addition, okra pods were rich in K, Ca, Mg, organic acids, tocopherols, and chlorophylls. Gas Chromatography-Electron Impact Mass Spectrometry (GC-EIMS) analysis showed that oxygenated monoterpenes, sesquiterpene hydrocarbons, and phenylpropanoids were the predominant essential volatile components in A. esculentus pods. A total of eight flavonols were detected by High-Performance Liquid Chromatography coupled to a DAD detector and mass spectrometry by electrospray ionization (HPLC-DAD-MS/ESI); with quercetin-3-O-glucoside being the majority phenolic component, followed by quercetin-O-pentosyl-hexoside and quercetin-dihexoside. This pioneering study, evidences that Tunisian okra display promising antioxidant and cytotoxic actions, in addition to relevant inhibitory effects against α-amylase and α-glucosidase enzymes, and interesting analgesic activity. [ABSTRACT FROM AUTHOR]

In the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types. [ABSTRACT FROM AUTHOR]

Potato cultivation is quite demanding in inorganic nutrients and adequate fertilization is a key factor for maximizing yield and producing tubers of high quality. In the present study, a field experiment was carried out to evaluate the effect of various forms of fertilization on crop performance and the nutritional value and chemical composition of two potato varieties (cv. Spunta and cv. Kennebec). For this purpose, five different fertilizer treatments were applied namely: control (C), standard fertilizer (T1), standard fertilizer + zeolite (T2), manure (T3) and slow release nitrogen fertilizer (T4). According to the results, it was observed that slow release treatment (T4) achieved the highest yield for both varieties, while the control treatment presented significantly lower yield compared to the studied fertilization regimes. The dry matter of leaves and shoots was higher in T1 treatment for cv. Kennebec and in T2 and T4 treatments for cv. Spunta, whereas the control treatment presented the highest dry matter content in tubers for cv. Kennebec and T2 and T3 treatments for cv. Spunta. A significant effect of the fertilization regime was also observed on the nutritional value of tubers and more specifically the protein, ash and fat content was increased by treatments T1 and T4, while carbohydrate content was also increased by T3 and T4 treatments for both varieties. Similarly, the total sugars, organic acids, β-carotene and lycopene content was increased in T3 treatment for the Spunta variety, while the antioxidant capacity showed a varied response depending on the fertilizer regime and the tested variety. In conclusion, the fertilization regime has a significant effect not only on the tuber yield but also on the quality of the final product and should be considered as an effective tool to increase the added value of potato crop. [ABSTRACT FROM AUTHOR]

In the present study, the effect of biostimulants application on the nutritional quality and bioactive properties of spinach cultivated in protected environment under water stress conditions was evaluated. For this purpose, four commercially available biostimulant products (Megafol (MEG), Aminovert (AM), Veramin Ca (V), Twin Antistress (TA), and two spinach genotypes (Fuji F1 and Viroflay) were tested under two irrigation regimes (normal irrigation (W+), and water-holding (W–). Fat and carbohydrates content was favored by water stress when Megafol (MEGW+) and Veramin (VW+) were applied on Fuji plants, while calorific value was also increased by MEGW+ treatment. In contrast, protein and ash content increased when AMW– and TAW+ were applied on Viroflay plants. Raffinose and glucose were the most abundant sugars, followed by sucrose and fructose, with the highest contents recorded for Fuji plants when AMW+ (fructose, glucose and total carbohydrates), CW– (sucrose), and TAW– (raffinose) treatments were applied. Regarding organic acids, oxalic and malic acid which had the highest contents for the TAW– (Viroflay plants) and AMW– (Fuji plants) treatments, respectively. α- and γ-tocopherol were the only isoforms detected with MEGW– and VW– inducing the biosynthesis of α-tocopherol, while AMW+ increased γ-tocopherol content in Fuji plants. The main fatty acids were α-linolenic and linoleic acids which were detected in the highest amounts in AMW–, AMW+, and TAW+ the former and in AMW–, VW–, and CW+ the latter. Regarding phenolic compounds content, peak 12 (5,3′,4′-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone-4′-glucuronide) was the most abundant compound, especially in Viroflay plants under normal irrigation and no biostimulants added (CW–). The antioxidant and cytotoxic activity of the tested samples did not show promising results when compared with the positive controls, while a variable antibacterial activity was recorded depending on the tested biostimulant, irrigation regime and genotype. In conclusion, a variable effect of the tested biostimulants and irrigation regimes was observed on bioactive properties and chemical composition of both spinach genotypes which highlights the need for further research in order to make profound conclusions regarding the positive effects of biostimulants under water stress conditions. [ABSTRACT FROM AUTHOR]

Purslane (Portulaca oleraceae L.) is a widespread weed, which is highly appreciated for its high nutritional value with particular reference to the content in omega-3 fatty acids. In the present study, the nutritional value and chemical composition of purslane plants in relation to plant part and harvesting stage were evaluated. Plants were harvested at three growth stages (29, 43 and 52 days after sowing (DAS)), while the edible aerial parts were separated into stems and leaves. Leaves contained higher amounts of macronutrients than stems, especially at 52 DAS. α-tocopherol was the main isoform, which increased at 52 DAS, as well total tocopherols (values were in the ranges of 197–327 μg/100 g fresh weight (fw) and 302–481 μg/100 g fw, for α-tocopherol and total tocopherols, respectively). Glucose and fructose were the main free sugars in stems and leaves, respectively, whereas stems contained higher amounts of total sugars (values were ranged between 0.83 g and 1.28 g/100 g fw). Oxalic and total organic acid content was higher in leaves, especially at the last harvesting stage (52 DAS; 8.6 g and 30.3 g/100 g fw for oxalic acid and total organic acids, respectively). Regarding the fatty acid content, stems contained mainly palmitic (20.2–21.8%) and linoleic acid (23.02–27.11%), while leaves were abundant in α-linolenic acid (35.4–54.92%). Oleracein A and C were the major oleracein derivatives in leaves, regardless of the harvesting stage (values were in the ranges of 8.2–103.0 mg and 21.2–143 mg/100 g dried weight (dw) for oleraceins A and C, respectively). Cytotoxicity assays showed no hepatotoxicity, with GI50 values being higher than 400 μg/mL for all the harvesting stages and plant parts. In conclusion, early harvesting and the separation of plant parts could increase the nutritional value of the final product through increasing the content of valuable compounds, such as omega-3 fatty acids, phenolic compounds and oleracein derivatives, while at the same time, the contents of anti-nutritional compounds such as oxalic acid are reduced. [ABSTRACT FROM AUTHOR]

Garlic (Allium sativum L.) has been used worldwide not only for its being a subject of dietary interest, but also for medicinal purposes, in prophylaxis, and for the treatment of diverse pathologies. New processing techniques have been developed and placed on the market in recent years to improve the organoleptic and nutritional value of food products. The present work aimed to study bulbils (cloves) of white (commercial and traditionally cultivated samples with different proveniences) and black (processed samples) garlic. All samples were compared with regard to their nutritional composition as well as their antioxidant and antimicrobial activities. Black garlic had the lowest moisture content but the highest total amount of sugars and energetic value. Black garlic also presented the highest antioxidant and antimicrobial (especially against methicillin-resistant Staphylococcus aureus) activities. Thus, black garlic, obtained by processing techniques, can be considered a promising product with high value that will be able to be exploited by the functional food/nutraceutical industry. [ABSTRACT FROM AUTHOR]

(1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed to explore Rubus ulmifolius Schott fruits as a potential source of anthocyanins, optimizing the extraction method, evaluating the bioactivity and incorporating the rich extract into a bakery food product; (3) Results: After the extraction optimization, results showed R. ulmifolius fruits to be a great source of anthocyanins, obtaining an amount of 33.58 mg AT/g E, with an extraction yield of 62.08%. The rich anthocyanin extract showed antitumor and antimicrobial potential in some tumor cell lines and strains, respectively, as well as the absence of toxicity; (4) Conclusions: The extract when incorporated in a bakery product showed a good coloring capacity, maintaining the nutritional value, revealing its use to be a great approach for replacing artificial colorants. [ABSTRACT FROM AUTHOR]

The current consumer needs for functional and healthy foods, as well as for diversified diets that include a variety of food sources have created a market niche for novel horticultural products such as edible flowers and related food formulations. Considering the increasing interest on this crop production sector during the last few years, this review aims to compile the most relevant data regarding the production and marketing aspects of edible flowers, focusing on pre- and postharvest parameters that should be taken into account to facilitate their successful marketing. Moreover, this review presents the most important flower species that have been traditionally used or suggested for edible uses, while the sensorial attributes and the mineral profile of edible flowers are also presented. A special section is dedicated to the aroma components and the essential oils of several flower species focusing on those reports which refer to species with edible uses, while the bioactivities of these compounds are also cited. Finally, future remarks regarding the next steps that are required for the establishment of this new food segment in the market and the consumer awareness for related products are discussed. Edible flowers is a promising and challenging horticultural crop which could provide alternative solutions to farmers under the ongoing climate changing, having also in mind the sustainable use of natural resources, the diversification of agroecosystems and the preservation of biodiversity. Moreover, food industry could benefit by covering market demands for functional and healthy foods through the development of novel floral-based foods and food formulations, thus allowing the valorization of species that are unexplored or underexplored so far. • The current market trend asks for functional and healthy foods and diversified diets. • Edible flowers may enhance the visual quality and nutritional value of food products. • Edible flowers is a promising and challenging horticultural crop. • Cropping of edible flowers will assist farmers to adapt to modern agriculture needs. • New floral foods and food formulations will valorize underexplored species. [ABSTRACT FROM AUTHOR]

Abstract: Desert truffle, Tirmania pinoyi (Maire) Malençon from Libya was chemically characterized in nutritional value, primary and secondary metabolites. Antioxidant (scavenging activity, reducing power and inhibition of lipid peroxidation) and antibacterial activity of its methanolic extract alone and in combination with potassium metabisulfite (E224) were evaluated under in vitro conditions. Furthermore, the effect of the extract on the control of Staphylococcus aureus was examined in a contaminated soup under in situ conditions. T. pinoyi was shown to be rich in carbohydrates (82.60g/100g dw) and proteins (8.06g/100g dw), being identified four free sugars (rhamnose, fructose, trehalose and mannitol) and three tocopherol isoforms (β-, δ- and γ-tocopherols). Oleic (32.29%), linoleic (29.72%) and palmitic (27.97%) acids were the main fatty acids. p-Hydroxybenzoic (300.65μg/100g dw) and cinnamic (8.30μg/100g dw) acids were quantified, as also four organic acids: quinic (0.83g/100g dw), malic (0.35g/100g dw), fumaric (0.05g/100g dw) and citric (1.26g/100g dw) acids. The methanolic extract of the mushroom showed in vitro antioxidant and antimicrobial activities. Sterilized distillated water containing 0.02% Tween 80 proved to be the most convenient solvent for in situ antimicrobial activity; the extract successfully inhibited the growth of S. aureus in chicken soup in a dose dependent manner. [Copyright &y& Elsevier]

Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and phenolic compounds. However, mushrooms are a very perishable food and the implementation of preservation methods is essential to extend their shelf-life. The preservation methods for mushrooms can be classified into three categories: thermal (drying/freezing), chemical (edible coatings, films and washing solutions) and physical (packing, irradiation, pulsed electric field and ultrasound) processes. These processes can change the nutritional value and bioactive properties of this commodity. The goal of this review is to critically update and discuss the existing information about the effect of postharvest preservation methods on the nutritional value and bioactive properties of edible mushrooms. Drying, especially when high temperatures are applied, can cause the degradation of polysaccharides, proteins and flavour compounds. Freezing is one of the best methods to extend mushrooms' shelf life but cause the loss of vitamins. Edible coatings and films improve the total sugar, ascorbic acid and bioactive compounds preservation during the storage period. Washing solutions decrease amino acids content. Gamma and electron-beam irradiation decrease the unsaturated fatty acid content, whereas UV-B irradiation significantly increases the vitamin D content. However, there is still limited information about the impact of chemical processes, packaging, pulsed electric field and ultrasound on the nutritional composition and bioactive properties of mushrooms, opening research opportunities for future. This review presents technological and economic alternatives that may support the mushroom processing industries to obtain value-added edible mushrooms and related products. [Display omitted] • Impact of preservation methods on mushrooms' composition and properties. • Drying promotes the degradation of polysaccharides and proteins. • After a long storage, freezing caused the loss of amino acids and vitamins. • Coatings and films improve the bioactive compounds preservation during storage. • UV-B irradiation significantly increases the vitamin D content. [ABSTRACT FROM AUTHOR]

• Umbelicus rupestris (UR) is a source of nutrients and bioactive properties. • Myricetin- O -glucuroside- O -hexoside was the main polyphenol. • UR promoted the scavenging of free radicals and inhibition of lipid peroxidation. • UR inhibited the growth of different multi-resistant bacteria. • No cytotoxicity was evidenced in the assayed concentrations. The inclusion of edible wild plants in human diet has been receiving an increasing attention, as they represent an easily accessible source of nutrients, vitamins and antioxidants. In this work, the leaves of Umbelicus rupestris (Salisb.) Dandy, an edible species for which only scarce data is available in literature, were thoroughly evaluated for its nutritional profile, chemical characterization and bioactive properties. Being considered a succulent plant, the leaves revealed a very high content of moisture, with several beneficial compounds, including omega-3 polyunsaturated fatty acids, tocopherols and different polyphenols. A total of twelve flavonoids, three phenolic acids and one phenylpropanoid glucoside were identified in the decoction and/or hydroethanolic extracts, with most of them being described for the first time in this plant. Both extracts showed antioxidant activity and potential to inhibit some of the assayed bacteria, while not presenting cytotoxic effects on a non-tumour primary cell culture. [ABSTRACT FROM AUTHOR]

Highlights • Cynara seeds are a good source of fat, protein, and minerals (K, Mg, and Fe). • Sucrose, oxalic acid, and α-tocopherol were detected in all the studied seeds. • 5- O -Caffeoylquinic and 3,5- O -caffeoylquinic acid were the only detected phenolics. • Antioxidant activities and cytotoxicity against tumor cell lines were observed. • Seed extracts showed antimicrobial activity against the tested fungi and bacteria. Abstract In the present study, the nutritional value, bioactive properties, and chemical composition of various cardoon (Cynara cardunculus L.) genotypes cultivated in central Greece were investigated. The results demonstrated that Cynara seeds are a good source of fat and protein, while they also contain considerable amounts of K, Mg, and Fe and low amount of Na. Sucrose, oxalic acid, and α-tocopherol were the only free sugar, organic acid, and tocopherol isoform respectively, found among the studied genotypes. The most abundant fatty acids were linoleic, oleic and palmitic acid, while PUFA was the most abundant fatty acid class. All the tested seeds contained only two phenolic compounds, namely 5- O -caffeoylquinic acid and 3,5- O -caffeoylquinic acid, while significant antioxidant activities and cytotoxicity against tumor cell lines and antimicrobial effects were also observed. In conclusion, cardoon seed extracts could be exploited in the food and pharmaceutical industries as alternative sources of natural compounds with bioactive properties. [ABSTRACT FROM AUTHOR]