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Objective: Digital platforms offer innovative opportunities for nutrition education to motivate young adults to improve eating behaviors and practices. This study aimed to pilot test short educational cooking videos for dissemination through a smartphone designed to address barriers to home cooking and vegetable consumption among young adults.Method: Instructional videos (1-3 min) were produced and acceptability and perceived effectiveness for reducing barriers was investigated. Short free-response questions explored enablers of home cooking and feedback on the videos was collected through open discussion. Qualitative findings were coded using NVivo 11.Results: Three focus groups with 16 young adults (mean age = 21.1 years) were conducted. Videos were well received and 9 of 13 participants who had low motivation to cook at baseline reported an increase in motivation post-video viewing. Perception of time as a barrier was reduced for 10 of 16 participants and thematic analysis revealed that accessibility to ingredients, ability to conceptualize recipes, and cost-saving tips were key enablers to cooking with vegetables.Conclusions: Short cooking videos may be a useful tool in interventions to address barriers to vegetable preparation and consumption among young adults. Future research should identify whether improvements in attitudes and motivation translate to change in intake. [ABSTRACT FROM AUTHOR]

The study determines the antioxidant properties of methanol vegetable extracts from raw vegetables, conventionally cooked vegetables and sous-vide. In the research, two methods were used: free radical scavenging DPPH (µM Trolox) and the reduction of Fe 3+ to Fe 2+ – FRAP (µM Fe 2+ ). Antioxidative properties for raw vegetables were obtained with the range of 7.47–235 (µM Trolox/100 g of vegetables) and 2.66–103 (µM Fe 2+ /100 g of vegetables), for vegetables after the conventional cooking process 6.15–657 (µM Trolox/100 g of vegetables) and 3.03–99.9 (µM Fe 2+ /100 g of vegetables), for vegetables after the sous-vide process 4.45–648 (µM Trolox/100 g of vegetables) and 3.06–99.9 (µM Fe 2+ /100 g of vegetables). For some vegetables, an increase in the antioxidative potential was observed as a result of cooking processes; however, it was much higher for the sous-vide technique. All results were subjected to a one-way analysis of variance (ANOVA) and, if significant differences were revealed, the POST-HOC Duncan test was used (α = 0.05). [ABSTRACT FROM AUTHOR]

BACKGROUND During vegetable cooking, one of the most notable and common chemical reactions is the Maillard reaction, which occurs as a result of thermal treatment and dehydration. Amadori compound determination provides a very sensitive indicator for early detection of quality changes caused by the Maillard reaction, as well as to retrospectively assess the heat treatment or storage conditions to which the product has been subjected. In this paper, a hydrophilic interaction liquid chromatographic-electrospray ionization-tandem mass spectrometric method was developed for the analysis of eight Amadori compounds, and the initial steps of the Maillard reaction during cooking (steaming, frying and baking) bell pepper, red pepper, yellow onion, purple onion, tomato and carrot were also assessed by quantitative determination of these Amadori compounds. RESULTS These culinary treatments reduced moisture and increased the total content of Amadori compounds, which was not dependent on the type of vegetable or cooking method. Moreover, the effect of steaming on Amadori compound content and water loss was less than that by baking and frying vegetables. Further studies showed that the combination of high temperature and short time may lead to lower formation of Amadori compounds when baking vegetables. CONCLUSION Culinary methods differently affected the extent of initial Maillard reaction when vegetables were made into home-cooked products. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Mepiquat (N,N-dimethylpiperidinium) is a plant growth regulator registered for use as its chloride salt in many countries on cereals and other crops. Recent model system studies have shown that natural chemicals present in crop plants, such as pipecolic acid and pipecolic acid betaine, may furnish mepiquat through different chemical pathways, when subjected to temperatures in the range of 200 °C. In this study, we cooked raw vegetables that did not contain mepiquat to a palatable state using different traditional cooking methods, and detected mepiquat in 9 out of 11 oven-cooked vegetables, reaching up to 189 μg/kg dry wt in oven-cooked broccoli. Commercial oven potato fries generated mepiquat during cooking, typically in the range of 20–60 μg/kg. Only traces of mepiquat (<5 μg/kg) were found in commercial potato crisps. This work demonstrates that mepiquat occurs at μg/kg levels in a variety of cooked vegetables, including potatoes. [ABSTRACT FROM AUTHOR]

A systematic investigation into cadmium (Cd) and lead (Pb) concentrations and their oral bioaccessibility in market vegetables in the Pearl River Delta region were carried out to assess their potential health risks to local residents. The average concentrations of Cd and Pb in six species of fresh vegetables varied within 0.09-37.7 and 2.3-43.4 μg kg, respectively. Cadmium and Pb bioaccessibility were 35-66 % and 20-51 % in the raw vegetables, respectively, and found to be significantly higher than the cooked vegetables with 34-64 % for Cd and 11-48 % for Pb. The results indicated that Cd bioaccessibility was higher in the gastric phase and Pb bioaccessibility was higher in the small intestinal phase (except for fruit vegetables). Cooking slightly reduced the total concentrations and bioaccessibility of Cd and Pb in all vegetables. The bioaccessible estimated daily intakes of Cd and Pb from vegetables were far below the tolerable limits. [ABSTRACT FROM AUTHOR]

BACKGROUND Kales are often a key ingredient of traditional foods, containing high amounts of indolic glucosinolates (precursors of indole-3-carbinol and ascorbigen), carotenoids and phenolics. The present trend to associate traditional foods crops with health-promoting properties suggested to investigate the degradation kinetic of three Brassica oleracea landraces' phytochemicals subjected to boiling, steaming and stir-frying. RESULTS Boiling led to substantial losses due to leaching. Glucosinolates followed a second-order degradation kinetic (20% of their initial values after 10 min in Nero di Toscana). Phenolic content in leaves + cooking water remained unchanged, whereas their antioxidant capacity was reduced. Carotenoid content increased during the first minutes of boiling. Steaming showed the highest retention of phytochemicals, with often zero-order degradation kinetic, having however a strong effect on colour. Stir-frying produced high losses for all measured compounds; also, β-carotene reduced its content to 10-23% independently of variety. Conversion values for indole-derived compounds ranged from non-detectable to 23.5%. CONCLUSION Variety strongly affected observed degradation rates because of a different glucosinolate composition and leaf structure. With this research, more information has been gained on the degradation kinetic of B. oleracea landraces' phytochemical compounds upon cooking, highlighting the possibility of improving bioactive component retention. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Trans-resveratrol and resveratrol glucoside are natural phenolic compounds existed in a wide variety of plant species, which are extensively consumed in many countries. The existing studies excessively focused on grapes and their products, and little about daily vegetable foods. Actually, in much more countries, vegetable foods are residents' principal food and nutrient origins. This study was to investigate the levels of trans-resveratrol and trans-piceid in daily vegetable foods of China using high-performance liquid chromatography (HPLC) method with fluorescence detection (FLD). Trans-piceid was the major form existing in most vegetable foods, and most of the samples contained higher trans-piceid than trans-resveratrol. The contents of trans-resveratrol and trans-piceid in different varieties and regions were different. Moreover, peculiar vegetable foods to some region were also one of the most important sources of trans-resveratrol and trans-piceid. Therefore, vegetable foods were other significant sources of trans-resveratrol and trans-piceid except the foods published. [ABSTRACT FROM AUTHOR]

Objective: While vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms.Design: An online self-report survey.Setting: Ontario, Canada. Measures included perceived benefits and obstacles of vegetables, convenience orientation and variety seeking in meal preparation.Subjects: Of the 4517 randomly selected consumers who received the invitation, 1013 responded to the survey (22·4 % response). Data from the main food preparers were analysed (n 756).Results: Latent profile analysis indicated three segments of food preparers. More open to new recipes, the 'crucifer lover' segment (13 %) prepared and consumed substantially more Brussels sprouts, broccoli and asparagus than the other segments. Although similar to the 'average consumer' segment (54 %) in many ways, the 'frozen vegetable user' segment (33 %) used significantly more frozen vegetables than the other segments due to higher prioritization of time and convenience in meal preparation and stronger 'healthy=not tasty' perception. Perception of specific vegetables on taste, healthiness, ease of preparation and cost varied significantly across the three consumer segments. Crucifer lovers also differed with respect to shopping and cooking habits compared with the frozen vegetable users.Conclusions: The substantial heterogeneity in the types of vegetables consumed and perceptions across the three consumer segments has implications for the development of new approaches to promoting these foods. [ABSTRACT FROM AUTHOR]

Mitigation in endosulfan residues was determined in spinach, cauliflower, potato, brinjal, tomato, and okra by using different techniques. The endosulfan residues were determined in 66 samples of different vegetables, and it was found that the highest endosulfan residues (mg kg−1) were at the raw stage in okra (1.71), brinjal (1.50), and spinach (1.16), respectively. The residue of endosulfan was lowest in potato (0.130) mg kg−1. Washing reduced the endosulfan residue from 15 to 28%, peeling reduced it from 60 to 67%, and cooking further lowered it from 18 to 31% in all vegetables. Dietary intake assessment revealed that only samples of okra exceeded the maximum permissible intake value at the raw stage, whereas all the other samples were below maximum permissible intake value, although some were exceeding the maximum residue limits at the raw stage. [ABSTRACT FROM PUBLISHER]

Although the antioxidant properties (AOP) of herbs and vegetables are well known, the effects of different processing methods are poorly studied. In this study, the effects of blanching, microwave, freezing, brining, and pickling on the AOP of selected herbs and vegetables were analysed and evaluated for the first time. Methods: The AOP based on phenolic content (total phenolic content, total flavonoid content, and caffeoylquinic acid content), and antioxidant activity (free radical scavenging activity, ferric reducing power, and ferrous ion chelating ability) were analysed using the Folin-Ciocalteu, aluminium chloride, molybdate, DPPH radical scavenging, potassium ferricyanide, and ferrozine assays, respectively. Processing methods were blanching, microwave, freezing, brining, and pickling. Results: Of the 10 fresh herbs assessed, leaves of Anacardium occidentale displayed the strongest AOP followed by Polygonum minus and Cosmos caudatus. Although vegetables are low in phenolic content and weak in primary antioxidant activity, they are strong in secondary antioxidant activity. Blanching, microwave, and freezing treatments had variable effects on the AOP of herbs, which included significant loss or gain and relatively unchanged. Brining with salt and pickling with vinegar over a three-week period led to declines in the AOP of vegetables. The effect of pickling was more adverse as the process involved pasteurisation. Conclusion: Herbs are rich in phenolics with potent primary antioxidant activity. Vegetables are strong in secondary antioxidant activity. The effects of processing on the AOP largely depend on the type of herbs and vegetables. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment. Design/methodology/approach – Samples of carrot and broccoli were submitted to conventional cooking, steaming, microwaving and autoclave. Ascorbic acid concentrations were determined according to the methodology of Zhang and Hamauzu. The extraction of carotenoids was done using the methodology of Niizu and Rodriguez-Amaya. The formula of Murphy et al. was used to calculate the retention rate of vitamins. Findings – The highest retention percentage of ascorbic acid, α-carotene, β-carotene and lutein in carrots was obtained using microwave cooking. In the case of broccoli, the best retention for α- and β-carotene was by steam cooking, whereas ascorbic acid was best preserved in the autoclave and lutein by conventional cooking. Practical implications – Ascorbic acid and carotenoids are compounds present in vegetables relevant mostly from a therapeutical point of view, as they appear to be associated with the prevention of many diseases. However, these vitamins are lost during the cooking process, which is of great importance in developing countries where deficits of these nutrientes are quite common in the population. Originality/value – The results obtained in this study indicate that the cooking technique of choice is of fundamental importance not only at home but also for the food industry, considering the increasing consumption of processed foods. [ABSTRACT FROM AUTHOR]

Folate deficiency increases the risk of chronic diseases, including neural tube defects (NTDs) in infants, megaloblastic anemia, cardiovascular disease, and some cancers in adults. China is the most NTDs prevalent area in the world. Folate deficiency in China can be reduced by proper supply of fresh leafy green vegetables but little is known about the folate content and vitamers in the vegetables commonly consumed by Chinese population. The purposes of this study were first to analyze most commonly consumed important vegetables that contribute to folate intake in the Chinese population and second to estimate the significance of selected vegetables as a source of dietary folate intake. Folate content and vitamers forms in vegetables were analyzed using a valid liquid chromatography method. Monoenzyme treatment was used for leafy green and some fruit vegetables, and dienzyme treatment for some root vegetables. Total folate content in commonly consumed vegetables ranged from 14.78 to 145.54 μg/100 g in edible portion with an average of 61.99 μg/100 g. The highest folate content (>140 μg/100 g) was found in pak choi and spinach. Total folate contents in leafy vegetables, fruit vegetables, and root vegetables were in the range of 17.22 to 145.54 μg/100g, 18.14 to 86.04 μg/100g, and 14.78 to75.81 μg/100g, respectively. The considerable variations in folate content were found in different types of vegetables commonly consumed by Chinese population. Leafy vegetables are a better source of folate than fruit and root vegetables commonly consumed by Chinese population. Practical Application: Data from this research would facilitate to accurately establish the actual folate intake by Chinese population. Our folate composition data on vegetables can be incorporated into the national food databases. Availability of such data is essential for estimating folate intake and defining an optimal level for fortification program in China. [ABSTRACT FROM AUTHOR]

Abstract: Carotenoids, lutein, zeaxanthin, and β-carotene, common in many vegetables, have been shown to be important in visual health-promoting. However, cooking practice has a great impact on these bioactive compounds. The objective of this work was to evaluate the effect of three common Chinese domestic cooking methods including boiling, stir-frying, and deep-frying on the composition of lutein, zeaxanthin, β-carotene and their trans/cis (E/Z) isomers of vegetables. Among the 25 fresh vegetables commonly consumed in Taiwan, it was found that cilantro, Thai basil leaves, sweet potato leaves, and choy sum contained the 1st–4th highest amount of total carotenoids content (TCC), respectively. Boiling preserved the majority of carotenoids, whereas stir-frying and deep-frying significantly decreased TCC and (all-E)-forms of carotenoids. In addition, (all-E) – and (13Z)-/(13′Z)-carotenoids exhibited similar trends during boiling, since the boiling time required to reach maximum concentration for (all-E)-carotenoids was almost the same as that for (13Z) – plus (13′Z)-isomers. An overall increase of (9Z)/(9′Z)-carotenoid isomers was observed in all boiled vegetables, probably because of E/Z isomerization, which could partially result in the formation of more bioactive compounds such as (9Z)-β-carotene. Boiling may be the preferred practice of domestic cooking methods to preserve carotenoids in vegetables. [Copyright &y& Elsevier]

Purpose. Assess the effectiveness of the integration of vegetable demonstration videos and tasting experiences into a college nutrition course to influence students'. readiness to change vegetable intake, self-efficacy for vegetable preparation, and usual vegetable intake. Design. Quasiexperimental, preintervention-postinteruention comparisons. Setting. College nutrition course. Subjects. Of the 376 students enrolled in the course, 186 completed the online assessments (145 female, 41 male; mean age, 20 years). Intervention. Participants viewed online vegetable preparation videos and participated in vegetable tasting experiences that featured four target vegetables, one vegetable each month for 4 months. Measures. Preinteruention and postintervention online surveys determined usual vegetable intake, readiness to change vegetable consumption, and self-efficacy of vegetable preparation. Analysis. Chisqu are distribution and paired sample t-tests were used to examine differences preinteruention and postintervention. Results. Stage of readiness to change vegetable intake shifted from contemplation toward preparation (p <.001). Self-efficacy of vegetable preparation increased and postintervention self-efficacy was associated with total and target vegetable consumption (p = .001 and p = .005, respectively). The average intake of asparagus, one of four target vegetables, increased (p = .016); similar changes were not observed for target or total vegetable consumption. Conclusion. Online vegetable demonstration videos may be an effective and cost-efficient intervention for increasing self-efficacy of vegetable preparation and readiness to increase vegetable consumption among college students. More research is needed to determine long-term effects on vegetable consumption. [ABSTRACT FROM AUTHOR]

The present study evaluated the effects of cooking on the total, soluble and insoluble oxalate contents in six different types of locally consumed vegetables and beans (spinach, carrots, beet root, white bean, red bean and soybean). The foods were cooked in water until they reached the soft consistency (12-15 min for vegetable and 2 h for beans). The raw and cooked samples were analyzed for their soluble and insoluble oxalate contents using the HPLC techniques. The total oxalate content of raw spinach, carrot, beet root, white bean, red bean and soybean, were found to be 978 ± 5, 49 ± 7, 67 ± 12, 158 ± 16, 113 ± 15, and 497 ± 22 mg/100 g of fresh weight respectively. The total oxalate contents of these foods after boiling were 477 ± 8, 16 ± 9, 52 ± 14, 47 ± 17, 72 ± 17, and 224 ± 25 mg/100 g of fresh weight respectively. The results showed that boiling significantly (P < 0.05) reduced both soluble and insoluble oxalate contents. More losses were observed in the soluble than the insoluble oxalates. The reduction in soluble oxalate in different vegetables ranged from 16 to 66% whereas in beans ranged from 40 to 77%. The data suggests that the use of boiled vegetables can be an effective strategy for reducing the dietary intake of oxalates in individuals predisposed to the development of kidney stones. [ABSTRACT FROM AUTHOR]

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Abstract: Vegetables are the major vehicles for the entry of nitrate into the human system. Ever-increasing concern over nitrate toxicity has directed a number of countries to lay down maximum allowable threshold concentrations with regards to nitrate-N in vegetables. Fiji is an independent island nation, located in the southern Pacific Ocean, has a tropical oceanic climate and hence expected to have high nitrate-N levels in vegetables. Thus, the present study was devoted to establish a flow injection analysis (FIA) technique for nitrate-N determination in Fiji’s commonly consumed fresh and cooked root vegetables such as potato (Solanum tuberosum), dalo (Colocasia esculenta), sweet potato (Ipomoea batatas) and carrot (Daucus carota L.). Activated carbon extraction technique was applied to extract nitrate-N. FIA with colorimetric detection technique having linear dynamic range of determination 1.0–20.0mgL−1 and detection limit of 0.042mgL−1 (0.34mgkg−1), using sulphanilamide and N-(1-naphthyl)ethylenediamine dihydrochloride as colour reagents, was used to determine nitrate-N contents in selected fresh and cooked root vegetables. The samples throughput was 38h−1. The effects of various cooking (boiling, baking and frying) methods on nitrate-N contents in root vegetables have also been studied. The study shows that the nitrate content of fresh root vegetables ranges from 53.76–258.00mgkg−1 whereas boiling reduces nitrate content by 23.30–42.62%. The frying in soya bean oil elevates nitrate contents from 204.53–299.12% but after baking nitrate contents remains almost constant with slight increasing trend from 2.80–8.43%. A comparison of the nitrate obtained by standardised method and the nitrate contents in vegetables of other countries are also presented. [Copyright &y& Elsevier]

As well as tables of food composition, total antioxidant capacity (TAC) databases—developed in past years for investigating health effects of antioxidant-rich foods in epidemiological and nutritional studies—have been created on the basis of analytical data from raw plant material. However, most vegetables are commonly cooked before consumption. With the aim of completing a previously developed TAC database, the effect of the major domestic practices (i.e. boiling, pan-frying and deep-frying) on the TAC of commonly consumed cooked vegetables was evaluated. Based on dry weight, boiling generally resulted in positive TAC changes whereas a general negative effect on the TAC was observed in pan-fried vegetables. Deep-frying produced a TAC increase of potato, artichoke and aubergine but a TAC reduction of mushroom and onion. The present study clearly indicates that cooking is not always a detrimental process when the TAC is used as an index to evaluate the nutritional characteristics of vegetables. [ABSTRACT FROM AUTHOR]

Abstract: Assessing antioxidant intake requires a food antioxidant database. However, cooking may affect antioxidant content due to antioxidant release, destruction or creation of redox-active metabolites. Here, effects of boiling, steaming and microwaving of broccoli, cauliflower, cabbage and choy-sum (Chinese cabbage) were explored by measuring antioxidant contents of raw and cooked vegetables. Cooking water was also tested. For all cooked vegetables, antioxidant content was highest in steamed>boiled>microwaved, and decreased with longer cooking time, regardless of method. All steamed vegetables had higher antioxidant contents than had matching raw vegetables. Effects were variable for boiling and microwaving. Microwaving caused greater antioxidant loss into cooking water than did boiling. Marked losses of anitoxidants occurred in microwaved cabbage and spinach. To assess food antioxidant content/intake accurately, cooking effects need detailed study. Steaming may be the cooking method of choice to release/conserve antioxidants. The cooking water is a potentially rich source of dietary antioxidants. [Copyright &y& Elsevier]

Abstract: Plant sterols (phytosterols) are known to decrease plasma cholesterol, mainly the atherogenic LDL cholesterol. In an earlier study, the thermal stability of phytosterols in vegetable oils was reported. The aim of this present work was to investigate the potential effect of cooking (30min in boiling water), for eight plant products (broad bean, celery, cabbage, courgette, carrot, cauliflower, onion, pepper), on the free phytosterol level. Sitosterol was the most abundant sterol, followed by campesterol. After cooking, the level of total sterols was higher in all vegetables than that before cooking, if dry matter is considered. Acid hydrolysis (active for glycosylated phytosterols) yielded a higher sterol value than alkaline hydrolysis alone (active for esterified phytosterols). This indicated that studied vegetables contained appreciable amounts of steryl glycosides. Their cooking induced higher values of free phytosterols. Cooked vegetables could give better protection against cardiovascular diseases thanks to higher phytosterol levels. [Copyright &y& Elsevier]

Background Epidemiological evidence suggests that populations with high fruit and vegetable (FV) consumption have a lower risk for childhood obesity, cancer and cardiovascular diseases. There are no studies that address the correlates of FV intake in Mexican children; therefore, the aim of this study was to identify the frequency of FV consumption by children in Mexico City’s low income state schools and their personal (preferences, expectancy, knowledge and self-efficacy) and environmental (accessibility and person in charge of cooking at home) correlates. Methods A validated questionnaire to assess accessibility, expectancy, self-efficacy, preference and knowledge; and a 2-day dietary recall were used to assess the FV intake and its correlates in 327 children. Statistical analysis included chi-square and stepwise logistic regression. Results Average consumption of FV was once a day with a higher proportion of girls consuming FV 3 or more times per day (15.2% versus 6.7%; P < 0.01). The environmental factors that influenced a higher consumption of FV were the mother being responsible for cooking at home ( P < 0.02) and accessibility to FV ( P < 0.01); whereas the personal factors were self-efficacy ( P < 0.05) and preference ( P < 0.03) to vegetables. Conclusion Correlates of fruit and vegetable consumption in children from Mexico City’s State Schools were being female and accessibility to fruits and vegetables. Home and school environments are decisive for the children to increase FV consumption. Creative ways to encourage FV consumption in boys should be explored. These factors should be considered when designing programmes aimed at increasing consumption of fruits and vegetables in children. [ABSTRACT FROM AUTHOR]

Abstract: Smallholder farmers in Northern Tanzania grow vegetables that include tomatoes, cabbages and onions and use many types of pesticides to control pests and diseases that attack these crops. Based on the use of questionnaires and interviews that were conducted in Arumeru, Monduli, Karatu and Moshi rural districts, this study investigates farmers’ practices, perceptions and related cost and health effects on vegetable pest management using pesticides. The types of pesticides used by the farmers in the study areas were insecticides (59%), fungicides (29%) and herbicides (10%) with the remaining 2% being rodenticides. Pesticides were bought from pesticides shops (60%), general shops (30%) and cooperative shops (10%). The pesticides were supplied in containers ranging from 0.5 to 5l or in packets ranging from 0.5 to 25kg. Vendors often dispensed smaller quantities of pesticides in unlabelled containers. About a third of the farmers applied pesticides in mixtures. Up to 90% of this third had a maximum of 3 pesticides in a mixture. In all cases, there were no specific instructions either from the labels or extension workers regarding these tank mixtures. More than 50% of the respondents applied pesticides up to 5 times or more per cropping season depending on the crop. Insecticides and fungicides were routinely applied by 77% and 7%, respectively. Fifty-three percent of the farmers reported that the trend of pesticide use was increasing, while 33% was constant and 14% was decreasing. Sixty-eight percent of farmers reported having felt sick after routine application of pesticides. Pesticide-related health symptoms that were associated with pesticides use included skin problems and neurological system disturbances (dizziness, headache). Thirty-nine percent of farmers reported spending between 20 and 130,200 Tanzanian shillings (0.018–116 US dollars) in a year on health due to pesticides. These results will contribute to the reformation of pesticide policies for safe and effective use of pesticides by smallholder farmers in Tanzania. [Copyright &y& Elsevier]

Abstract: The effect of washing, peeling and cooking on residue levels of chlorpyrifos and 3,5,6-trichloro-2-pyridinol (TCP) in winter (spinach, cauliflower, potato) and summer vegetables (eggplant, tomato, okra) was determined. Analysis was carried out by capillary gas chromatography (DB-5MS capillary column) with mass selective detection. The samples were collected from trials conducted under controlled conditions as well as from the farmer’s field. In supervised field trials, the highest chlorpyrifos residue was found at raw stage in spinach (1.87mgkg−1) followed by okra (1.41mgkg−1) and eggplant (1.25mgkg−1). The lowest residue of chlorpyrifos was recorded in cauliflower (0.036mgkg−1). The chlorpyrifos residue reduced from 15 to 33% after washing, 65–85% post-peeling and cooking further lowered it from 12% to 48% in all the tested vegetables; while an increase in TCP concentration was observed during heat treatment. Out of 267 vegetable samples collected from the farmer’s field, 225 samples contained detectable residues representing 84% rate of contamination. About 6% of samples contained chlorpyrifos residues above maximum residue limits (MRLs). However, vegetable processing reduced the chlorpyrifos residue below the MRL. [Copyright &y& Elsevier]

The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. Alternatives or modified methods have been proposed, as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc.; however, none have yet gained widespread acceptance by the industry. For this reason the development of alternatives and markers in order to measure the efficacy of these alternatives are needed. [Copyright &y& Elsevier]

Abstract: The aim of this study was to determine the distribution and contents of soluble and total phenolic acids in a wide range of vegetables consumed in Finland. The determinations were performed from the pooled samples (14 potato and 45 other vegetable samples). Soluble phenolic acids were extracted with methanolic acetic acid and a tentative quantification was performed by HPLC. The contents of total phenolic acids were determined by HPLC after alkaline and acid hydrolyses. Chlorogenic acid derivatives were the most dominant soluble phenolic acids, while caffeic acid was the most dominant phenolic acid aglycone in the samples studied. Highest contents of soluble phenolic acids were found in raw and cooked potato peels: 23–45mg/100g fresh weight calculated as aglycones. In addition, pot-grown lettuces, Chinese cabbage, broccoli, carrot, aubergine, Jerusalem artichoke, peanut and most of the boiled and peeled potato tubers contained more than 5mg/100g of soluble phenolic acids calculated as aglycones. Among the best vegetable sources of total phenolic acids were potatoes, with contents varying from 7.9mg/100g (cooked and peeled Rosamunda variety) to 52mg/100g (cooked peel of Van Gogh variety), and red cabbage, carrot, aubergine, Jerusalem artichoke, broccoli, pot-grown lettuce, spinach, radish and red beet, with contents from 11mg/100g (spinach) to 52mg/100g (pot-grown lettuce Lollo Rosso). Variation in the phenolic acid contents of the vegetables was either moderate or considerable and needs further research. [Copyright &y& Elsevier]

Abstract: Epidemiological studies have shown that consumption of Brassica vegetables decrease the risk of cancer. These associations are linked to dietary intake of glucosinolates and their metabolism to cancer preventive isothiocyanates. Bioavailability of glucosinolates and related isothiocyanates are influenced by storage and culinary processing of Brassica vegetables. In this work, the content of the 7 major glucosinolates in broccoli, Brussels sprouts, cauliflower and green cabbage and their stability under different storage and cooking conditions is examined. Glucosinolates and isothiocyanates were quantified by liquid chromatography with tandem mass spectrometric detection (LC–MS/MS). Isothiocyanates were detected with high sensitivity as the corresponding thiourea derivatives. Storage at ambient temperature and in a domestic refrigerator showed no significant difference and a minor loss (9–26%) of glucosinolate levels over 7 days. Vegetables shredded finely showed a marked decline of glucosinolate level with post-shredding dwell time – up to 75% over 6h. Glucosinolate losses were detected partly as isothiocyanates. Cooking by steaming, microwaving and stir-fry did not produce significant loss of glucosinolates whereas boiling showed significant losses by leaching into cooking water. Most of the loss of the glucosinolates (∼90%) was detected in the cooking water. Increased bioavailability of dietary isothiocyanates may be achieved by avoiding boiling of vegetables. [Copyright &y& Elsevier]

Abstract: In order to investigate the variation in β-carotene and vitamin A in commonly consumed vegetables in Asia, different leafy vegetables were analyzed. The mean β-carotene content varied between 16 and 6630μg/100g fresh weight (FW) with the highest content in drumstick leaves and the lowest content in common cabbage and Garland chrysanthemum leaves. In six tuber and fruit vegetables, the mean β-carotene content varied between 311 and 15,400μg/100g FW with the highest content in a chili pepper variety. Vitamin A activity varied significantly between the investigated vegetables (1–1280μg retinol activity equivalents (RAE)/100g FW). The retention of β-carotene and formation of cis-isomers were investigated in selected vegetables during stir-frying. Retentions of all-trans-β-carotene varied between 73% and 98% in sweet bell pepper, sweet potato and tomato that were fried for . In sweet potato, 13-cis-β-carotene was the major cis-isomer of β-carotene, while only minor amounts of 15-cis- and 9-cis-β-carotene were formed. The total amount of cis-isomers of β-carotene formed during frying depended on the frying time and the size with the highest amount in cubes, that were fried for 3min (1070μg 13-cis-β-carotene/100g FW). In leafy vegetables, only 13-cis-β-carotene was detected during frying. Extraction of β-carotene into the frying oil was only observed in low amounts after 3min frying of sweet potato shreds. [Copyright &y& Elsevier]

Adequate fruit and vegetable intake was suggested to protect against colorectal cancer and colorectal adenomas; however, several recent prospective studies reported no association. We examined the association between fruits and vegetables and adenomatous polyp recurrence in the Polyp Prevention Trial (PPT). The PPT was a low-fat, high-fiber, high-fruit, and vegetable dietary intervention trial of adenoma recurrence, in which there were no differences in the rate of adenoma recurrence in participants in the intervention and control arms of the trial. In this analysis of the entire PPT trial-based cohort, multiple logistic regression analysis was used to estimate the odds ratio (OR) of advanced and nonadvanced adenoma recurrence within quartiles of baseline and change (baseline minus the mean over 3 y) in fruit and vegetable intake, after adjustment for age, total energyy intake, use of nonsteroidal anti-inflammatory drugs, BMI, and gender. There were no significant associations between nonadvanced adenoma recurrence and overall change in fruit and vegetable consumption; however, those in the highest quartile of change in dry bean intake (greatest increase) compared with those in the lowest had a significantly reduced OR for advanced adenoma recurrence (OR = 0.35; 95% CI, 0.18-0.69; P for trend = 0.001). The median in the highest quartile of change in dry bean intake was 370% higher than the baseline intake. The PPT trial-based cohort provides evidence that dry beans may be inversely associated with advanced adenoma recurrence. [ABSTRACT FROM AUTHOR]

Abstract: This study was conducted to determine soluble and total oxalate contents in common vegetables, cereal grains and legume seeds and the effect of household cooking on these substances. Each food sample was randomly purchased from three main representative markets in metropolitan area of Bangkok, Thailand. Soluble and total oxalates were determined by high-performance liquid chromatography (HPLC). The limit of quantitation for the oxalates was 3mg/100g. All studied vegetables contained relatively small amounts of total oxalate (<100mg/100g), except chinese convolvulus (Lpomoea reptans), acacia pennata (Acacia pennata), and cultivated bamboo shoot (Bambusa spp.), contained total oxalate more than 150mg/100g which can be significantly reduced after cooking by boiling. Among the legume seeds, soybeans (Glycine max (L.) Merrill) and peanuts (Arachis hypogaea L.) contained highest and moderate amounts of total oxalate, 204±14mg and 142±35mg/100g, respectively. Rice contained negligible amount of total oxalate (<3mg/100g). There was significant reduction () in total oxalate due to cooking by boiling, percentage loss ranged form 18% in coconut heart top stems (Cocos nucifera Linn.) to 76% in A. pennata. Similar findings appeared in soluble oxalate, significant loss () ranged from 30% in cooked white stems swamp morning glory (Lpomoea aquatica, Forsk) to 83% in cooked cultivated bamboo shoot (Bambusa spp.). Loss of oxalates in various foods is likely due to their leaching loss in cooking water. [Copyright &y& Elsevier]

Abstract: The purpose of this paper is to optimize an HPLC method for the determination of lycopene and β-carotene in vegetables and compare it with a spectrophotometric standard method. Among the different conditions studied the most suitable ones for our samples were: extraction with hexane/acetone/ethanol (50:25:25 v/v/v), evaporation of the hexane layer, dissolution of the dry extract in THF/ACN/methanol (15:30:55 v/v/v) and injection on a C18 column with methanol/ACN (90:10 v/v)+TEA 9μM as mobile phase (Φ =0.9ml/min) and λ detection =475nm. Samples considered for analysis were: tomato, carrot, pepper, watermelon, persimmon and medlar. The HPLC method proposed showed adequate reproducibility (RSD&#60;10.5%), accuracy (100–109% recovery) and sensitive detection limits (0.6μM for lycopene; 0.3μM for β-carotene), with a simple preparation of the samples (one step direct extraction) and short run times (10min) for the quantification of lycopene and β-carotene. [Copyright &y& Elsevier]

Abstract: The work is an attempt at a model presentation, using a new multi-criteria mathematical method called the analytical hierarchy process, of polyphenol supply to human organisms from fruit and vegetables. On this basis, plant raw materials which supply polyphenols to the organism to the greatest extent and thus contribute to an improvement in health state of people in Poland were identified. [Copyright &y& Elsevier]

Abstract: The purpose of this paper was two-fold: to optimise an analytical method based on derivative anodic stripping chronopotentiometry (dASCP) for reliable trace manganese determination in different fresh vegetables and aromatic plants, and to use this technique to asses the effect of boiling and peeling processing on their manganese content. The deposition potential was −1700mV and the deposition time 120s; in this conditions the limits of detection 8.0ngkg−1 (ppt) and the accuracy of the method, assessed using certified reference materials, was within 95.0%. Among the studied fresh vegetables, the highest content of manganese was found in vegetables with dark green leaves as chicory and spinach (respectively, 3.5 and 3.3mg/100g), while vegetables with light green leaves as lettuce, together with carrots, garlic and pore mushrooms had manganese levels lower than 1.0mg/100g. Boiling processing cause a significant decrease of manganese levels in artichokes, tomatoes, chicory, garlic, mushrooms, peeled carrots and potatoes, spinach, and string beans (p ⩽0.005, ANOVA). Fennels, lettuce, marrow, unpeeled carrots and unpeeled potatoes did not show any statistical significant changes after boiling. Also peeling significantly influenced the content of manganese of carrots and potatoes (p⩽0.01, ANOVA) and favoured manganese loss during boiling. [Copyright &y& Elsevier]

Abstract: This study identified fruit, 100% juice and vegetables (FJV) consumption changes by meal among fourth grade students participating in Squire''s Quest!, a 10-session individually focused psychoeducational multimedia game with many meal/environment specific behavioral change techniques incorporated into the programming. Participants in 26 elementary schools were randomly assigned to treatment or control groups. Four days of dietary intake were assessed before and after the intervention to determine FJV servings consumed by meal. Overall, students receiving the intervention consumed 1.0 serving FJV more per day compared with control condition students. Using mixed model analysis of covariance, significant increases were found for servings of fruit and 100% fruit juice at snacks, and regular vegetables at lunch for intervention school children compared with children in control condition schools. These meals and snacks were targeted by the intervention activities and appear to represent eating occasions for which the children might have had more control. Interventions need to incorporate new procedures to more directly target intake at breakfast and dinner. [Copyright &y& Elsevier]

Abstract: Eight popularly consumed green leafy vegetables in Nigeria namely: Structium sparejanophora, Amarantus cruentus, Telfairia occidentalis, Baselia alba, Solanum macrocarpon, Corchorus olitorus, Vernonia amygdalina, and Ocimum gratissimum were blanched in hot water for 5mins. The antioxidant properties of the fresh and blanched green leafy vegetables were subsequently determined. The total phenol, ascorbic acid and the antioxidant potentials as typified by reducing property and free radical scavenging activity was also determined. The results of the study revealed that blanching cause a significant (P&#60;0.05) increase in the total phenol [fresh (0.1–0.3g/100g), blanched (0.2–0.6g/100g)] content of the green leafy vegetables except in Amarantus cruentus and Vernonia amygdalina where there was no change. Conversely, there was a significant (P&#60;0.05) decrease in the vitamin C [fresh (43.5–148.0mg/100g), blanched (15.8–27.3mg/100g)], reducing property [fresh (0.5–1.5 absorbance), blanched (0.1–0.6 absorbance)] and free radical scavenging ability [fresh (20.0–51.4%), blanched (16.4–47.1%)] of the blanched green leafy vegetables except in Structium sparejanophora, where there was no change in the reducing property (0.6 absorbance) and free radical scavenging ability (59.8%) of the blanched vegetable. In view of this it could be concluded that blanching of vegetables though makes green leafy vegetables more palatable and less toxic, however it reduces their antioxidant properties drastically. [Copyright &y& Elsevier]

Quality of dried vegetables texturized by Controlled Sudden Decompression (Détente Instantanée Contrôlée DIC®) was studied through the expansion ratio, the color and the degree of cooking. This study was realized as a function of the four main experimental parameters: saturated steam pressure, treatment time, water content of the product before treatment and the thickness of the pieces of the raw product. These parameters are of primary importance in determining the quality of the final product. The behavior of the matter vis-à-vis the treatments was also investigated. It was found that pressure had the highest effect with final product volumes being 2.2–4.5 times those after drying with hot air only. An optimum treatment time of 25 s was defined although for potato, with a denser structure, it was 45 s. General patterns for the variation in expansion ratio as a function of the operating parameters are proposed. [Copyright &y& Elsevier]

A "shelf-life" study was performed using a combination of PCR-based techniques to investigate the dynamics of microbial populations isolated from a "range V" product (a cooked vegetable, chard) during the normal storage time. Bacterial isolates were collected on different sampling days and grouped into 7 different haplotypes, identified by Amplified Ribosomal DNA Restriction Analysis (ARDRA), suggesting a low genetic diversity of the bacterial community. The taxonomic positions of the isolates belonging to the four main haplotypes were determined by 16S rDNA sequencing. The main genus was Pseudomonas, whose main ARDRA group was analysed by the RAPD technique, which identified 8 genotypes showing a very low degree of biodiversity also at the intraspecific level. The main contamination of the product was probably derived from an initial contamination of the vegetables. Modifications introduced into the production procedure resulted in a marked reduction of the microbial titre. [ABSTRACT FROM AUTHOR]

The authors used selenium-enriched vegetables as test materials during research on juice production. The purpose of this study is to provide a basis for developing a practical processing technology. The changing regularity of two quality attributes on three Se-enriched green-leafy vegetable juices was studied during juice making. The effects of processing conditions on chlorophyll contents, total Se content and organic Se percentage were measured. The difference of enriching with zinc between pre-harvest and post-harvest, chlorophyll preservation and separation during storage of combined juices have been discussed. The results show that the effect of blanching on total selenium content is far more severe than the effect of sterilization. However, the effect of the process of sterilization on organic selenium percentage is far more severe than the effect of blanching. The range of ZnCl2 content that was sprayed by the process of agronomic Zn-enrichment before production is 1200–1400 μg/ml. By means of color preservation, chlorophyll in combined vegetable juices can be preserved almost the same as that of single vegetable juice. Alginate–Na has an effective action in preventing sedimentation in combined vegetable juice. [Copyright &y& Elsevier]

BSTRACT Design of active modified atmosphere packaging for vegetables was studied by developing a mathematical model predicting gas changes and based on the following independently evaluated parameters: vegetable respiration rate, film permeability, and oxygen absorption kinetic of the absorber. A step-by-step model validation was performed on a tomatoes/low-density polyethylene pouch/commercial iron-based scavenger system at 20 °C. Without optimization, the model fit experimental data with root mean square error (RMSE) value lower than 1.5. Oxygen absorbers had a strong influence on transient period characteristics by reducing their duration (50 and 100 h with and without absorber, respectively) and suppression of the CO2 peak owing to a rapid oxygen depletion. [ABSTRACT FROM AUTHOR]

The ability of phytases from fresh fruits and vegetables to degrade phytate in foods was determined in vitro. In contrast to the more consistent presence of phytase in vegetables, only a few fruits contained detectable phytase activity. The highest phytase activities were 121 and 97 nmol min-1 g-1 in scallion leaves and avocado fruit, respectively. Avocado fruit also contained 0.14% phytate on a wet-weight basis. Crude phytase extracts were incubated with ground corn tortillas or refried beans at 37 °C. Most of the phytate was degraded within 30 min by a 4-fold excess by dry weight of scallion leaves. Avocado extracts incubated alone metabolized most of their endogenous phytate within 2 h. [ABSTRACT FROM AUTHOR]