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6. Variability of Nutritional, Antioxidant, and Textural Traits of a Collection of Snap Beans of Different Colors

Author

Menga, Valeria, Fares, Clara, Campa, Ana, Ferreria, Juan Jose, Bitocchi, Elena, Papa, Roberto, Beleggia, Romina, Menga, Valeria, Fares, Clara, Campa, Ana, Ferreria, Juan Jose, Bitocchi, Elena, Papa, Roberto, and Beleggia, Romina

Abstract

A set of 54 snap bean lines grown under organic farming was characterized for different traits: pod color, pod cross-section shape, pod section width (PSW), protein content (PC), and sugar content (S). After cooking, the lines were analyzed for firmness and color parameters (CIE-L*, a*, b*). The snap bean lines were grouped based on pod cross-section shape and pod color into eight groups, and significant differences were observed among lines and groups for all the traits investigated. In particular, the yellow pods were harder than the other snap beans and less sweet due to the negative correlation between firmness and sugar content. Fourteen selected lines with contrasting firmness and belonging to different color groups were investigated for their phenolic composition and antioxidant activity (TEAC) before and after domestic cooking. A general decrease was observed only for vanillic acid, quercetin, and apigenin-8-C-glucoside. Quercetin-3-O-rutinoside and kaempferol-3-O-rutinoside were detected in all samples with the highest values in the SBP042 line in both raw and cooked samples. Antioxidant activity decreased with cooking (average of 39%), but purple line SBP053 showed the lowest and no significant loss (3.1%). The results reported in this study could be useful to design specific varieties for different markets and purposes.

Published
2023

12. Contributors

Author

Ahmed, Anwaar, primary, Amerah, Ahmed M., additional, Andoh, Akira, additional, Angelis, Apostolis, additional, Rossini Augusti, Paula, additional, Bai, Mookambika Ramya, additional, Beta, Trust, additional, Blancquaert, Dieter, additional, Borresen, Erica C., additional, Burló, Francisco, additional, Caminero, Alberto, additional, Carbonell-Barrachina, Ángel A., additional, Cascio, Claudia, additional, Casqueiro, Javier, additional, Castaño-Iglesias, Concha, additional, Chang, Un Jae, additional, Kolinski Callegaro, Maria da Graça, additional, De Steur, Hans, additional, Di Cagno, Raffaella, additional, Dicklin, Mary R., additional, Drago, Silvina R., additional, Emanuelli, Tatiana, additional, Fares, Clara, additional, Fellows, Christopher M., additional, Ferguson, Lynnette R., additional, Gellynck, Xavier, additional, Ghoneum, Mamdooh Helal, additional, Gobbetti, Marco, additional, González, Rolando J., additional, Guterres, Silvia Stanisçuaski, additional, Halabalaki, Maria, additional, Han, Gi Dong, additional, Haris, Parvez I., additional, Haros, Monika, additional, Harris, Philip J., additional, Herrán, Alexandra R., additional, Higuchi, Masashi, additional, Hirawan, Rhanissa, additional, Hong, Yang Hee, additional, Hori, Masatoshi, additional, Hosoya, Takamitsu, additional, Islam, Md. Shafiqul, additional, Javed, Muhammad Sameem, additional, Jung, Eun Young, additional, Kanauchi, Osamu, additional, Kim, Dongyeop, additional, Kokoszyński, Dariusz, additional, Lambert, Willy, additional, Larauche, Muriel, additional, Lemus, Christelle, additional, Maffei, Helga Verena Leoni, additional, Maki, Kevin C., additional, Marietta, Eric V., additional, Matano, Christian, additional, Matsuki, Naoki, additional, Meiswinkel, Tobias M., additional, Menga, Valeria, additional, Milbradt, Bruna Gressler, additional, Mitsuyama, Keiichi, additional, Mizoue, Tetsuya, additional, Mogendi, Joseph Birundu, additional, Mohan, Viswanathan, additional, Munera-Picazo, Sandra, additional, Murray, Joseph A., additional, Nagasaka, Reiko, additional, Naidu, Ravi, additional, Nanri, Akiko, additional, Nehra, Vandana, additional, Nieman, Kristin M., additional, Nimptsch, Katharina, additional, Nistal, Esther, additional, Ohara, Kazuyuki, additional, Ozaki, Hiroshi, additional, Pastor-Cavada, Elena, additional, Pérez-Andrés, Jenifer, additional, Pietzak, Michelle, additional, Pohlmann, Adriana Raffin, additional, Rahman, Mohammad Azizur, additional, Rahman, Mohammad Mahmudur, additional, Rains, Tia M., additional, Ramírez-Gandolfo, Amanda, additional, Randhawa, Muhammad Atif, additional, Ravindran, Velmurugu, additional, Rigo, Lucas Almeida, additional, Rizzello, Carlo Giuseppe, additional, Rohman, Abdul, additional, Ruangwises, Nongluck, additional, Ruangwises, Suthep, additional, Ruíz de Morales, José María, additional, Beck, Ruy Carlos Ruver, additional, Ryan, Elizabeth P., additional, Saipan, Piyawat, additional, Sang, Shengmin, additional, Sanz-Penella, Juan Mario, additional, Shi, Zumin, additional, Signes-Pastor, Antonio J., additional, Sissons, Mike J., additional, Skaltsounis, Alexios Leandros, additional, Srikaeo, Khongsak, additional, Suh, Hyung Joo, additional, Svihus, Birger, additional, Szarlej-Wcislo, Katarzyna, additional, Taché, Yvette, additional, Taylor, Anne W., additional, Ushio, Hideki, additional, Vaidya, Ruchi, additional, Van Der Straeten, Dominique, additional, Vaquero, Luis, additional, Vasudevan, Sudha, additional, Vivas, Santiago, additional, Sajid, Muhammad Wasim, additional, Wcislo, Gabriel, additional, Wendisch, Volker F., additional, Wittert, Gary A., additional, and Zhu, Yingdong, additional

Published
2014
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25. Elevated field atmospheric CO2 concentrations affect the characteristics of winter wheat (cv. Bologna) grains

Author

Verrillo, Francesca, primary, Badeck, Franz-Werner, additional, Terzi, Valeria, additional, Rizza, Fulvia, additional, Bernardo, Letizia, additional, Di Maro, Antimo, additional, Fares, Clara, additional, Zaldei, Alessandro, additional, Miglietta, Francesco, additional, Moschella, Anna, additional, Bracale, Marcella, additional, and Vannini, Candida, additional

Published
2017
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29. Elevated field atmospheric CO2 concentrations affect the characteristics of winter wheat (cv. Bologna) grains.

Author

Verrillo, Francesca, Badeck, Franz-Werner, Terzi, Valeria, Rizza, Fulvia, Bernardo, Letizia, Di Maro, Antimo, Fares, Clara, Zaldei, Alessandro, Miglietta, Francesco, Moschella, Anna, Bracale, Marcella, and Vannini, Candida

Subjects
WINTER wheat, ATMOSPHERIC carbon dioxide & the environment, PLANT proteomics
Abstract

The aim of this study was to investigate the impact of elevated concentration of carbon dioxide (CO2), as expected over coming decades, on yield and quality of winter bread wheat (Triticum aestivum L.). Plants (cv. Bologna) were grown by using the free-air CO2 enrichment (FACE) system at Fiorenzuola d'Arda under ambient (control) and elevated (570 ppm, e[CO2]) CO2 concentrations for two growing seasons. We addressed whether there would be a response of wheat grains to elevated CO2 concentration in terms of the contents of nitrogen (N), micro- and macronutrients, proteins and free amino acids. Under e[CO2], total wheat biomass and grain yield increased in both years of the study. GrainNpercentage was reduced under e[CO2], but grain N yield (kg ha-1) was increased. Among macro- and micronutrients, a decrease in zinc concentration was observed. The proteome pattern was significantly different in grains grown at the two differentCO2 levels, but the observed changes were highly dependent on interactions with prevailing environmental conditions. Finally, a negative trend was observed in the early germination rates of seeds from plants grown under e[CO2] compared with the controls. The results suggest that the expected increase inCO2 levels and their interactive effects with environmental variables may influence agronomic performance by increasing yield and negatively affecting quality. [ABSTRACT FROM AUTHOR]

Published
2017
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32. The colours of durum wheat: a review

Author

Ficco, Donatella B. M., primary, Mastrangelo, Anna M., additional, Trono, Daniela, additional, Borrelli, Grazia M., additional, De Vita, Pasquale, additional, Fares, Clara, additional, Beleggia, Romina, additional, Platani, Cristiano, additional, and Papa, Roberto, additional

Published
2014
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33. Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking.

Author

Beleggia, Romina, Menga, Valeria, Platani, Cristiano, Nigro, Franca, Fragasso, Mariagiovanna, and Fares, Clara

Subjects
PASTA products, METABOLOMICS, DIETARY fiber, SATURATED fatty acids, PASTA, GAS chromatography/Mass spectrometry (GC-MS)
Abstract

BACKGROUND Several studies have demonstrated that metabolomics has a definite place in food quality, nutritional value, and safety issues. The aim of the present study was to determine and compare the metabolites in different pasta samples with fibre, and to investigate the modifications induced in these different kinds of pasta during cooking, using a gas chromatography-mass spectrometry-based metabolomics approach. RESULTS Differences were seen for some of the amino acids, which were absent in control pasta, while were present both in the commercially available high-fibre pasta (samples A-C) and the enriched pasta (samples D-F). The highest content in reducing sugars was observed in enriched samples in comparison with high-fibre pasta. The presence of stigmasterol in samples enriched with wheat bran was relevant. Cooking decreased all of the metabolites: the high-fibre pasta (A-C) and Control showed losses of amino acids and tocopherols, while for sugars and organic acids, the decrease depended on the pasta sample. The enriched pasta samples (D-F) showed the same decreases with the exception of phytosterols, and in pasta with barley the decrease of saturated fatty acids was not significant as for tocopherols in pasta with oat. Principal component analysis of the metabolites and the pasta discrimination was effective in differentiating the enriched pasta from the commercial pasta, both uncooked and cooked. CONCLUSIONS The study has established that such metabolomic analyses provide useful tools in the evaluation of the changes in nutritional compounds in high-fibre and enriched pasta, both before and after cooking. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2016
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34. Increasing atmospheric CO2 modifies durum wheat grain quality and pasta cooking quality.

Author

Fares, Clara, Menga, Valeria, Badeck, Franz, Rizza, Fulvia, Miglietta, Franco, Zaldei, Alessandro, Codianni, Pasquale, Iannucci, Anna, and Cattivelli, Luigi

Subjects
*DURUM wheat, *PASTA, *ATMOSPHERIC carbon dioxide, *WHEAT quality, *GLUTEN content of wheat, *WHEAT breeding
Abstract

The present study focused on the quality traits of durum wheat grains (protein and content, gluten content, yellow pigment content), semolina (gluten index and yellow index) and pasta (firmness, yellow index, cooking time) obtained from 12 durum wheat genotypes grown under elevated atmospheric CO 2 concentration in an open field Free Air CO 2 Enrichment (FACE) experiment. The aims were to evaluate the impact of elevated CO 2 on durum wheat pasta making related traits as well as investigate genetic differences existing in a panel of old and modern cultivars. The protein content showed a not significant decrease (7%), the GC decreased significantly (13.3%), while the GI showed an increasing significant tendency (14%). The overall pasta quality (firmness and weight) worsened in ELE. Correlation between all traits and pasta firmness demonstrated that the decrease in pasta firmness under ELE was correlated with GPC and GC while it was not with the GI. All varieties, although to different extent, showed lower pasta firmness values compared to the ambient condition. Among the varieties tested, some were more sensitive than others to the increased atmospheric CO 2 concentration, a finding that can be exploited by breeding for designing novel genotypes with lower sensitivity to increased atmospheric CO 2 . [ABSTRACT FROM AUTHOR]

Published
2016
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44. Elevated field atmospheric CO2concentrations affect the characteristics of winter wheat (cv. Bologna) grains

Author

Verrillo, Francesca, Badeck, Franz-Werner, Terzi, Valeria, Rizza, Fulvia, Bernardo, Letizia, Di Maro, Antimo, Fares, Clara, Zaldei, Alessandro, Miglietta, Francesco, Moschella, Anna, Bracale, Marcella, and Vannini, Candida

Abstract

The aim of this study was to investigate the impact of elevated concentration of carbon dioxide (CO2), as expected over coming decades, on yield and quality of winter bread wheat (Triticum aestivum L.). Plants (cv. Bologna) were grown by using the free-air CO2 enrichment (FACE) system at Fiorenzuola d’Arda under ambient (control) and elevated (570ppm, e[CO2]) CO2 concentrations for two growing seasons. We addressed whether there would be a response of wheat grains to elevated CO2 concentration in terms of the contents of nitrogen (N), micro- and macronutrients, proteins and free amino acids. Under e[CO2], total wheat biomass and grain yield increased in both years of the study. Grain N percentage was reduced under e[CO2], but grain N yield (kg ha-1) was increased. Among macro- and micronutrients, a decrease in zinc concentration was observed. The proteome pattern was significantly different in grains grown at the two different CO2 levels, but the observed changes were highly dependent on interactions with prevailing environmental conditions. Finally, a negative trend was observed in the early germination rates of seeds from plants grown under e[CO2] compared with the controls. The results suggest that the expected increase in CO2 levels and their interactive effects with environmental variables may influence agronomic performance by increasing yield and negatively affecting quality.

Published
2017
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46. Glucose- and Lipid-Related Biomarkers Are Affected in Healthy Obese or Hyperglycemic Adults Consuming a Whole-Grain Pasta Enriched in Prebiotics and Probiotics: A 12-Week Randomized Controlled Trial

Author

Ilario Mennella, Sandra Torriani, Donato Angelino, Clara Fares, Nicoletta Pellegrini, Sara Grioni, Licia Veronesi, Alessia Martina, Ivana Zavaroni, Monica Antonini, Paola Vitaglione, Furio Brighenti, Alice Rosi, Angelino, Donato, Martina, Alessia, Rosi, Alice, Veronesi, Licia, Antonini, Monica, Mennella, Ilario, Vitaglione, Paola, Grioni, Sara, Brighenti, Furio, Zavaroni, Ivana, Fares, Clara, Torriani, Sandra, and Pellegrini, Nicoletta

Subjects
Blood Glucose, Male, 0301 basic medicine, obesity, Synbiotics, Medicine (miscellaneous), Overweight, 0302 clinical medicine, Single-Blind Method, Bifidobacterium, Bacillus coagulan, Whole Grains, education.field_of_study, Nutrition and Dietetics, biology, Middle Aged, Lipids, γ-glutamyltransferase, Food, Fortified, Female, β-glucans, medicine.symptom, whole grain, Adult, medicine.medical_specialty, Bacillus coagulans, gastrointestinal tract, inflammation, randomized controlled trial, resistin, Diet therapy, Population, Nutritional Status, β-glucan, 030209 endocrinology & metabolism, 03 medical and health sciences, Internal medicine, medicine, Humans, education, Aged, 030109 nutrition & dietetics, business.industry, Probiotics, Lipid Metabolism, biology.organism_classification, medicine.disease, Obesity, Diet, Glucose, Prebiotics, Endocrinology, Hyperglycemia, Resistin, business, Body mass index, Biomarkers
Abstract

BACKGROUND: Synbiotic foods, which combine the action of prebiotics and probiotics along the gastrointestinal tract, can affect inflammatory and glucose-related markers. OBJECTIVE: The aim of this study was to investigate the effects on inflammatory and glycemia-related markers of a whole-grain pasta containing barley beta-glucans and Bacillus coagulans BC30, 6086 in healthy overweight or obese volunteers. METHODS: A single-blind, parallel, randomized, placebo-controlled dietary intervention study was carried out. Forty-one healthy sedentary overweight (body mass index [BMI] 25-29.9 kg/m2) and obese (BMI ≥30) volunteers, aged 30-65 y and low consumers of fruit and vegetables, ate 1 serving/d of whole-grain control (CTR) or innovative (INN) pasta for 12 wk and maintained their habitual diets. Biological samples were collected at baseline and every 4 wk for primary (plasma high-sensitivity C-reactive protein [hs-CRP] and fasting plasma lipid profile) and secondary outcomes (glycemia-related markers, blood pressure, fecal microbiota composition, and body weight). Between (CTR compared with INN) and within (among weeks) group differences were tested for the whole population and for subgroups stratified by baseline values of BMI (≥30) and glycemia (≥100 mg/dL). RESULTS: INN or CTR pasta consumption had no effect on primary and secondary outcomes over time, except for a significant increase in plasma gamma-glutamyltransferase (GGT) after 12 wk of CTR pasta consumption. Comparisons between intervention groups revealed differences only at 12 wk: plasma GGT was higher in the CTR group; plasma hs-CRP, plasma LDL/HDL cholesterol ratio, and Bifidobacterium spp. were lower in the INN subgroup of obese volunteers; plasma resistin was lower and Faecalibacterium prausnitzii abundance was higher in the INN subgroup of hyperglycemic volunteers. CONCLUSIONS: A daily serving of a synbiotic whole-grain pasta had limited effects on primary and secondary outcomes in the entire group of volunteers but affected glycemia- and lipid-related markers and resistin in a subgroup of healthy obese or hyperglycemic volunteers. This trial was registered at clinicaltrials.gov as NCT02236533.

Published
2019

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