Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.)

Correlations between total phenolic and mineral contents with antioxidant activities of pulps and peels from eight banana (Musa sp.) cultivars were studied. The total phenolic contents were determined using Folin-Ciocalteu colorimetric method, and antioxidant activities were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and ferric reducing antioxidant potential (FRAP) assay. The highest total phenolic content (76.37 ± 1.79 mg GAE/g d.w.) was obtained from the freeze-dried extract of fresh pulps of Raja cultivar. The maximum activity of DPPH (19.39 ± 0.15 mg TE/g d.w.) was recorded for the chloroform extract of dried peels of Mas cultivar. Meanwhile, the highest activity of FRAP was shown by most of the chloroform extracts of dried pulps, dominated by Awak cultivar (22.57 ± 0.13 mg TE/g d.w.). With few exceptions, peel extracts exhibited higher total phenolic content and stronger antioxidant activities than that of the pulps. Very weak correlation between total phenolic content and FRAP activity was observed, yet it is higher (r² = 0.1614, p < 0.0001) than that of total phenolic content and DPPH activity (r² = 0.02339, p < 0.05). A moderate correlation between DPPH and FRAP activities was obtained (r² = 0.3533, p < 0.0001). For mineral analysis, potassium (K) is the major element found in both fresh pulps and peels followed by P, Mg and Na. Fresh peels of Raja consisted the highest amount of K (1387.5 mg/100 g f.w.). With exception of Mn, no correlation was found between mineral content and antioxidant activity. A moderate correlation between Mn content and DPPH activity was observed (r² = 0.2855, p < 0.0001).     

Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers

Tubers of the closely related species Solanum tuberosum (potatoes) and Solanum phureja belong to the staff of life for humans. The coloration of the often very colorful tubers is caused by carotenoids (especially xanthophylls) and anthocyanins. The new S. phureja cultivars Mayan Gold and Mayan Twilight, the new S. tuberosum cultivar Red Laura and the traditional S. tuberosum variety Shetland Black were analyzed for their pigment content. The dominant anthocyanin in the red-skinned cultivars Red Laura and Mayan Twilight was characterized as pelargonidin-3-coumarylrutinoside-5-glucoside by LC-ESI-MS. The blue pigment of the Shetland Black cultivar was petunidin-3-coumaroylrutinoside-5-glucoside. Red Laura contained 10 mg anthocyanins g⁻¹ dry weight and Shetland Black 31 mg anthocyanins g⁻¹ dry weight. The main carotenoids in raw tubers are 9-cis-violaxanthin, lutein and one unidentified carotenoid in all S. tuberosum and S. phureja cultivars. Minor compounds were identified as neoxanthin and neochrome. Additionally, zeaxanthin and one further unidentified carotenoid could be found in Red Laura and Mayan Gold. No differences in the carotenoid composition between peel and parenchyma could be found. Total carotenoid content ranged from 2.57 ± 0.53 μg g⁻¹ dry weight in Shetland Black to 14.77 ± 2.22 μg g⁻¹ dry weight in Red Laura (calculated as β-carotene-equivalents). In heat processed tubers, high amounts of carotenoids either changed from all-trans to 9-cis and 13-cis-isomeric form or was degraded. The total pigment content was decreased by heat processing in all cultivars. 8.23 ± 2.98 μg g⁻¹ dry weight could be found in Mayan Twilight and 1.51 ± 0.31 μg carotenoids g⁻¹ dry weight in Shetland Black.     

Carotenoid and flavonoid profile and antioxidant activity in “Pomodorino Vesuviano” tomatoes

Tomatoes are one of the most widely consumed vegetables in the Mediterranean Diet. They are a rich source of antioxidant compounds and their consumption is linked with a reduction of various types of pathologies. In addition to geographical and seasonal variables, cultivar is an important factor affecting the profile and the concentration of antioxidant compounds. “Pomodorino Vesuviano” is a Protected Designation of Origin (PDO) tomato cultivar traditionally grown in Campania (southern Italy), which to the best of our knowledge has never been analyzed for bioactive compounds before. Here we present a study conducted to investigate the carotenoid and flavonoid content in tomatoes from this cultivar. Results indicate that Pomodorino Vesuviano is a rich source of antioxidants, with lycopene (78.6 mg/kg fresh weight (fw)) and quercetin (8.52 mg/kg fw) are the major components. Moreover, cell-based studies have suggested that a synergistic effect among phytochemicals in tomatoes is responsible for their antioxidant activity, since the combination of low concentrations of carotenoids and polyphenols (i.e. per se inactive concentrations) resulted in a significant reduction of reactive oxygen species (ROS) formation. .     

Tocopherol and carotenoid content of foods commonly consumed in Costa Rica

This article presents the first Costa Rican database on food carotenoids and tocopherols. The report concerning the content of these nutrients in foods that are common to the Latin American diet and to native Costa Rican varieties and cultivars is particularly important. Celery, which includes the leaves in Costa Rica, shows the highest content of lutein + zeaxanthin (26,400 μg/100 g) and β-carotene (16,200 μg/100 g), and is ranked fourth as a source of α-carotene (168 μg/100 g). The amount of lutein + zeaxanthin and β-cryptoxanthin present in Costa Rican red peppers is significantly high (2600 and 730 μg/100 g, respectively) and the amount of lycopene provided by 100 g of sardines canned in tomato sauce is higher (3300 μg/100 g) than the same amount of home-style tomato sauce (1420 μg/100 g) or raw tomato (1260 μg/100 g). Soybean oil has the highest δ-tocopherol content of all oils and is second to corn oil in γ-tocopherol content. Olive and sunflower oil have the highest α-tocopherol content. However, the content of α-tocopherol in celery and broccoli stands out. On average, these vegetables provide only 3 mg/100 g less of α-tocopherol than sunflower oil (12 mg/100 g and 15 mg/100 g, respectively). The reported data, together with the recently published Brazilian database on food carotenoids, could be the first step towards the systematic development of a Latin America carotenoid and tocopherol food composition database.     

External calibration models for the measurement of tomato carotenoids by infrared spectroscopy

A new method for the rapid construction of calibration models for the measurement of carotenoids in tomato by infrared spectroscopy was developed using a low-carotenoid tomato variety. Different amounts of lycopene and β-carotene were spiked in low-carotenoid tomato juice and homogeneously dispersed using a continuous stream of nitrogen and agitation. The protocol allowed for the production of homogeneous tomato juice standards with ∼90% carotenoid retention as determined by HPLC and UV-vis spectroscopy. Partial least-squares regression (PLSR) was used to create calibration models correlating infrared spectra from tomato lipid fractions and puree to their carotenoid content. The best calibration performance was obtained using lipid fraction models. PLSR calibration produced a high correlation coefficient (0.99) and a standard error of cross-validation of 0.81 mg/100 g for lycopene in the 0.0-14.0 mg/100 g range. Similarly, a high correlation coefficient (0.99) was obtained for β-carotene in the 0.0-9.0 mg/100 g range with a standard error of cross-validation of 0.36 mg/100 g. Calibration models were evaluated by predicting lycopene content in genetically diverse tomatoes from local markets. Results correlated well with concentrations determined by HPLC. This approach permitted the rapid preparation (∼3 min) of highly reproducible tomato juice standards that can be customized as needed to construct external calibration curves for the high-throughput measurement of carotenoids by FTIR, and potentially by other colorimetric and spectrometric techniques. The method eliminates the need for a large number of tomato samples for calibration and allows UV-vis spectroscopy to be used as an alternative reference method to HPLC.     

Bioactivity and total phenolic content of 34 sour cherry cultivars

Thirty four sour cherry cultivars were investigated for their total phenolic content, total anthocyanin content, total antioxidant capacity and cancer cell proliferation inhibition activity. Birgitte × Böttermö and Fanal, which contained the highest total phenolics (754 ± 13.4 and 596 ± 5.7 mg gallic acid equivalent/100 g, respectively), displayed the strongest total antioxidant capacity (63 ± 7.5 and 52 ± 6.9 μmol trolox equivalent/g, respectively) and cancer cell proliferation inhibition activity (63 ± 1.7 and 70 ± 1.6%, respectively). Surefire and Favorit were the cultivars with lowest total phenolic content (111 ± 2.2 and 74 ± 2.5 mg gallic acid equivalent/100 g, respectively) and total anthocyanin content (40 ± 1.1 and 21 ± 0.5 malvin equivalent/g, respectively), total antioxidant capacity (12 ± 2.3 and 9 ± 3.1 μmol trolox equivalent/g, respectively) and cancer cell inhibition activity (7 ± 3.5 and 2 ± 0.2%, respectively). Multivariate data analysis on proton nuclear magnetic resonance (¹H-NMR) data showed discrimination of the cultivars according to their bioactivity. The present study suggests that combination of ¹H-NMR and multivariate statistical analysis can be used to predict and discriminate total phenolic content, total anthocyanin content, total antioxidant capacity and cancer cell proliferation inhibition activity of sour cherry cultivars.     

The effects of extraction method on the measured tocopherol level and antioxidant activity of L. nobilis vegetative organs

Tocopherol contents of Tunisian Laurus nobilis vegetative organs were screened for antioxidant activity. Tocopherol isomers extracted by probe sonication and micro-scale saponification were analysed by reversed-phase high performance liquid chromatography (RP-HPLC) with UV detection to determine the optimum extraction method. Total phenolic, flavonoid and proanthocyanidin contents were determined spectrophotometrically. Significant variations in the amounts of α-, γ- and δ-tocopherols were observed with the two different extraction methods as well as with different plant parts. Leaf extract contained the highest amount of α-tocopherol (139 mg/100 g fresh weight), but root extract contained the highest content of flavonoids (11.12 mg catechin equivalents (CE)/g dry weight or DW), total phenolics (55.45 ± 2.9 mg GAE/g DW) and condensed tannins (9.76 ± 0.1 mg CE/g DW). Acetonic extract of laurel leaf exhibited the highest antioxidant activity response to lipid peroxidation in the β-carotene-linoleic acid system, which may have been due to the high content of α-tocopherol. These findings suggest that laurel leaf may be a source of natural α-tocopherol and that it may be increasingly important for human consumption, as well as for the agro-food, cosmetic and pharmaceutical industries.     

Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages

The present work evaluated the quality and antioxidant characteristics of ‘Osogrande’ and ‘Camino Real’ strawberries at different ripeness stages. Strawberries (Fragaria x ananassa Duch.) were harvested, selected, graded according to ripeness (green, pink or 3/4 ripe and ripe) and evaluated for pH, total soluble solids, total titratable acidity, sugar/acid ratio, vitamin C, total phenolic compounds, total ellagic acid, total and individual anthocyanins and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). The highest total soluble solid content was found for pink (7.5° Brix) and ripe (7.9° Brix) ‘Osogrande’ strawberries. At pink stage, this cultivar showed higher amounts of total phenolics (2909.48 mg kg⁻¹ FW) and total ellagic acid (454.16 mg kg⁻¹ FW). Pink ‘Camino Real’ strawberries presented the highest content of vitamin C (528.55 mg kg⁻¹ FW). Antioxidant activity was higher for ‘Osogrande’ cultivar, at green stage, according to DPPH (11.91 μmol BHT g⁻¹ FW) and FRAP (36.75 μmol ferrous sulphate  g⁻¹ FW) assays and at ripe stage, only for DPPH assay (12.83 μmol BHT g⁻¹ FW). Anthocyanins increased along ripening, with more elevated concentrations in ripe ‘Camino Real’ strawberries (292.9 mg kg⁻¹ FW). Cyanindin-3-glucoside showed a higher concentration for the same treatment (17.23 mg kg⁻¹ FW), which might contribute to a more redish color. Although ripe berries have a better flavor and are more appreciated, higher antioxidant contents and activities were observed at pink stage in which higher amounts of total phenolics, total ellagic acid and vitamin C were noticed for both cultivars.     

Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity

The purpose of this study was to gain insights into the variations in antioxidant profiles between fruits and vegetables using pattern recognition tools; classification was achieved based on global antioxidant activity, levels of antioxidant groups (total phenolics, total anthocyanins, ascorbic acid) and quality parameters (instrumental colour, moisture). Six vegetables (broccoli, carrot [organic and intensively grown], butterhead lettuce, red onion, yellow onion) and eight fruits (blueberries, cherry tomato, cranberries, red grapes, green pepper, raspberry, red pepper and strawberry) commonly consumed in Ireland were analysed. Antioxidant activity (ARP) and concentrations of bioactive compound groups differed according to sample type. Berry fruits had the highest antioxidant activity (1.51-2.97 (g/L)⁻¹). By contrast, vegetables were quite low in antioxidant activity (0.14-0.39 (g/L)⁻¹). Interrelationships between the parameters analysed and the different fruits and vegetables were investigated by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA revealed that the first two components represented 62% of the total variability in antioxidant activity and different antioxidant groups. HCA classified samples into four main groups on the basis of the measured parameters.     

Protective activity of tomato products on <Emphasis Type="Italic">in vivo</Emphasis> markers of lipid oxidation

Summary.Background: It has been suggested that regular consumption of tomato products improves antioxidant defenses due to their endogenous antioxidant compounds, notably lycopene.Aim of the study: We evaluated the effects of tomato consumption on parameters of lipid oxidation in healthy human volunteers.Methods: Twelve females (enrolled at T-7), after a one-week of carotenoid-poor diet (T0), were instructed to supplement the same diet with different tomato products (raw, sauce, and paste), thereby providing approximately eight mg lycopene/day for three weeks (T21). Blood samples were periodically collected in order to evaluate plasma carotenoid concentrations, plasma antioxidant capacity, and susceptibility of LDL to metal ion-induced oxidation. Furthermore, 8-iso-PGF₂, a marker of in vivo oxidative stress, was analyzed in the 24-hour urine.Results: Carotenoid concentrations decreased significantly during the carotenoid-poor diet (P < 0.05), while lycopene concentrations increased significantly after tomato consumption (P < 0.001). The antioxidant capacity of plasma did not vary during the study. Conversely, LDL oxidizability decreased after tomato consumption, as demonstrated by a shortening of the lag phase (P < 0.001). This parameter was significantly correlated with lycopene concentration (r = 0.36, P < 0.05). The excretion of 8-iso-PGF₂ in urine was also significantly lower (–53%, P < 0.05 compared with T0) after tomato supplementation.Conclusions: These results further support a role for tomato products in the prevention of lipid peroxidation, a risk factor of atherosclerosis and cardiovascular disease.     

Antioxidant capacity of lycopene-containing foods

Increased consumption of tomatoes and tomato products has been associated with decreased cancer risks. One fat-soluble compound identified in tomatoes which may be responsible for this association is lycopene. There may, however, be other antioxidants present in tomato-based foods, and total antioxidant capacity may be another way to rate the health benefits of these foods. In this work, we examined the Trolox-equivalent antioxidant capacity (TEAC) of aqueous and organic extracts of lycopene-containing foods: ketchup, fresh tomatoes, tomato paste, tomato sauce, tomato soup, tomato juice, vegetable juice, canned tomatoes and watermelon. Antioxidant activity in these food extracts was greater in the aqueous versus organic fractions, except for watermelon and tomato sauce where the levels were similar in the two fractions. Lycopene levels in the food samples tested, however, were relatively greater in the organic fractions, with the exception of the two juices, which had similar levels in the two fractions, and two highly concentrated tomato products, tomato paste and ketchup, which had relatively higher lycopene levels in the aqueous fractions. The foods with the highest antioxidant capacity per serving overall (tomato soup was highest) did not have the highest lycopene levels. This indicates that it may be important to consume a variety of tomato-containing products in order to obtain the largest variety of dietary antioxidants possible.     

Heavy metal (Pb, Co, Cd, Cr, Cu, Fe, Mn and Zn) concentrations in harvest-size white shrimp Litopenaeus vannamei tissues from aquaculture and wild source

The present research project was undertaken to determine heavy metal (Pb, Co, Cd, Cr, Cu, Fe, Mn and Zn) concentrations in intensive aquaculture and wild white shrimp tissues (muscle, shell and liver), and to inform aquatic shrimp food safety. The aquaculture samples were obtained from ten intensive farms and wild animals from one station in Zhanjiang Harbour Bay. Heavy metal concentrations (mg kg⁻¹, dry weight; means ± S.D.) in aquaculture white shrimp muscle, shell and liver tissues were, respectively: Cr - 20.86 ± 5.27, 28.70 ± 8.34 and 18.91 ± 5.50, Cu - 24.26 ± 8.36, 30.86 ± 9.84 and 126.42 ± 90.9, Fe - 61.35 ± 30.76, 55.07 ± 17.72 and 124.04 ± 56.15, Mn - 5.33 ± 2.5, 10.72 ± 4.34 and 8.79 ± 5.29, Zn - 171.56 ± 118.74, 51.84 ± 10.94 and 111.74 ± 84.67. Cadmium was observed only in liver tissue at 3.30 ± 1.29 mg kg⁻¹. Lead could not be detected, and cobalt was detected only in wild shrimp liver tissue. Chromium and manganese mean concentrations in shell tissue were significantly higher than levels in muscle tissue (P < 0.05), but the zinc mean concentration was significantly lower than noted in muscle tissue (P < 0.05). Copper and iron mean concentrations in liver tissue were significantly higher than those in muscle or shell tissues (P < 0.05). Overall, only chromium in white shrimp tissue was the primary risk for human health.     

Antioxidant capacity of lycopene-containing foods

Increased consumption of tomatoes and tomato products has been associated with decreased cancer risks. One fat-soluble compound identified in tomatoes which may be responsible for this association is lycopene. There may, however, be other antioxidants present in tomato-based foods, and total antioxidant capacity may be another way to rate the health benefits of these foods. In this work, we examined the Trolox-equivalent antioxidant capacity (TEAC) of aqueous and organic extracts of lycopene-containing foods: ketchup, fresh tomatoes, tomato paste, tomato sauce, tomato soup, tomato juice, vegetable juice, canned tomatoes and watermelon. Antioxidant activity in these food extracts was greater in the aqueous versus organic fractions, except for watermelon and tomato sauce where the levels were similar in the two fractions. Lycopene levels in the food samples tested, however, were relatively greater in the organic fractions, with the exception of the two juices, which had similar levels in the two fractions, and two highly concentrated tomato products, tomato paste and ketchup, which had relatively higher lycopene levels in the aqueous fractions. The foods with the highest antioxidant capacity per serving overall (tomato soup was highest) did not have the highest lycopene levels. This indicates that it may be important to consume a variety of tomato-containing products in order to obtain the largest variety of dietary antioxidants possible.     

Investigation of the antioxidant and synergistic activity of lycopene and other natural antioxidants using LAME and AMVN model systems

The antioxidant activity of lycopene and its cooperative interaction with vitamin E were studied in a homogenous solution of linoleic acid methyl ester (LAME). Antioxidant property of lycopene, β-carotene, vitamins C and E, individually or in combination, were assayed by measuring the inhibiting effect of individual or combination of antioxidants on the production of diene hydroperoxides from LAME oxidation induced by azo-initiator 2,2′-azobis (2,4-dimethylvaleronitrile) (AMVN). The lipophilic tomato extracts were also determined by the same assay. The lipophilic tomato extracts displayed greater inhibition on LAME oxidation compared to pure lycopene. The observed enhancement of inhibition on LAME oxidation by tomato lipophilic extracts might have results from the additive effect of individual antioxidants in the mixture and/or cooperative interaction between structurally different antioxidant. Combination of lycopene and vitamin E exhibited a greater inhibitory effect, in a concentration-dependent manner, than the additive effect of individual antioxidants, while the combination of β-carotene and vitamin E did not produce a similar synergistic effect. This study investigated the interaction between structurally different antioxidants.     

Olive oil enriched in lycopene from tomato by-product through a co-milling process

Abstract

The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40?kg of cultivar Correggiolo olives and 60?kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2?mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as “OO dressing enriched in lycopene” or “condiment produced using olives and tomato by-product”.     

Assessment of nutrient composition and antioxidant potential of Caulerpaceae seaweeds

The proximate nutrient composition, mineral contents, enzymatic and non-enzymatic antioxidant potential of three Caulerpa species were investigated. All three species were high in ash (24.20-33.70%) and carbohydrate content (37.23-48.95%) on dry weight basis (DW). The lipid content ranged between 2.64 and 3.06% DW. The mineral contents varied marginally among the species but were in the order of Na > K > Ca > Mg. The Na/K ratio among the species varied from 1.80 to 2.55 and was lowest in C. scalpelliformis. A 10 g DW of Caulerpa powder contains 11-21% Fe, 52-60% Ca and 35-43% Mg, which is higher than the recommended daily allowance (RDA), compared with non-seafood. The percentage sum of PUFAs (C18:2, C18:3, C20:4 and C20:5) in total fatty acids was highest in both C. scalpelliformis (39.25%) and C. veravelensis (36.73%) while it was the lowest in C. racemosa (24.50%). The n−6/n−3 ratio among the species varied from 1.44 to 7.72 and remained within the prescribed WHO standards (<10). Further, the higher enzymatic dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) and non-enzymatic antioxidant potential of Caulerpa species found in the present study confirm their usefulness in terms of nutrients and antioxidants.     

Bioactive compounds,folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening

Bioactive compounds and their relationship with antioxidant activity were determined in three tomato cultivars (Ronaldo, Siena and Copo) during vine ripening. The lycopene, chlorophyll (total, a and b), total phenolic, flavonoid, vitamin C and folate contents, and the antioxidant activity, by the ferric reducing/antioxidant power assay and the β-carotene lineolate system, were determined in the samples. Tomato ripening involved the breakdown of chlorophylls, accompanied by a continuous increase in the lycopene content. Total phenolics, flavonoids and vitamin C increased significantly during ripening, whereas the folate content fell markedly as tomatoes turned from green to red. The lycopene and flavonoid content was highest in the Copo cultivar, vitamin C and folate highest in Ronaldo, and total phenolics highest in Siena. The antioxidant activity, as measured with the ferric reducing/antioxidant power assay, increased significantly during ripening in all extracts, and showed a positive correlation with the total phenolic and flavonoid contents. However, when measured with the β-carotene lineolate system, the antioxidant activity decreased significantly during ripening; perhaps due to the antioxidant activity of chlorophylls and the peroxidation activity of vitamin C.     

Antioxidants in digestive tracts and gonads of green urchin (Strongylocentrotus droebachiensis)

Digestive tracts and gonads of green urchin (Strongylocentrotus droebachiensis) were evaluated for their antioxidant potential and total phenol and flavonoid contents. Antioxidant potentials of freeze-dried samples were evaluated using lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) assays. Analyzed samples showed antioxidant activity with total ORAC values of 864 and 885 μmol of TE/g d.w. for digestive tracts and gonads, respectively. Acetonitrile-rich and ethyl acetate extracts from freeze-dried samples showed ORAC values (1500-2100 μmol of TE/g) higher than crude tissues (∼870 μmol of TE/g), while water-rich extracts were less active (260-370 μmol of TE/g). Eluates 1 and 2 obtained from C₁₈ solid-phase extraction of the water-rich fraction showed ORAC values (650-1600 μmol of TE/g) up to 6 times higher than their parent extracts. Total phenol and flavonoid contents of freeze-dried samples ranged from 53 to 123 mg of GAE/100 g d.w. and 1.4-1.8 mg of RE/100 g, respectively. ORAC values from digestive tracts samples showed significant correlations with total phenols (r² = 0.76, p = 0.049, n = 12) and flavonoids (r² = 0.80, p = 0.021, n = 12), while a very weak correlation was observed for samples from gonads. This is the first study to quantify antioxidant properties of green urchin tissues, and show that edible gonads might provide valuable antioxidants to consumers while digestive tracts might be valorized as an alternative source of antioxidants in food additive ingredients.     

Characterisation of bioactive compounds and assessment of antioxidant activity of different traditional Lycopersicum esculentum L. varieties: chemometric analysis

Abstract

Eight different Serbian genotypes were analysed for their polyphenol, carotenoid, vitamin C content and evaluated for their antioxidant properties. The highest content of biologically important carotenoids such as lutein (4.58?mg/10?g), lycopene (160.64?mg/10?g) and β-carotene (189.64?mg/10?g) were detected in the genotype S606. Rutin was the most abundant phenolic compound in all tastes samples, but its content is highest in the genotype S615 (1424.30?µg/100?g dw). All tomato samples were the great source of vitamin C, where the sample S615 stood out (68.54?mg AA g^?1 of dw). Their content of antioxidant compounds suggested that genotypes S606 and S615 showed the best antioxidant potential. Principal component analysis (PCA) and Partial least squares (PLS) were applied to analyse results. The results obtained in the present study could be of considerable interest for breeding programmes wishing to select tomato genotypes with high biological and nutritional properties.     

Nutritional values, metabolic profile and radical scavenging capacities of wild asparagus (A. acutifolius L.)

Wild asparagus, Asparagus acutifolius L., produces edible spears used in local diets of Mediterranean countries for millenia. Recently, interest has risen for its cultivation as frugal crop for niche markets, but only limited information exists on the nutritional values of this vegetable. In this paper, the nutritional values and metabolic profile (i.e. moisture content, total proteins, lipids and phenols, folic and ascorbic acids, ribose, arabinose, xylose, fructose, mannose, glucose, galactose, total and free aminoacids, and fatty acid composition) and radical scavenging capacities of spears of A. acutifolius from the Caserta area (southern Italy) were compared to those of the cultivated Asparagus officinalis L. On a fresh weight basis, proteins (4.83 vs. 3.62 g/100 g), essential amino acids (184.08 vs. 78.13 mg/100 g) and lipids (0.90 vs. 0.33 g/100 g) were higher in wild asparagus. Among the fatty acids, the two essential n-6 linoleic and n-3 alpha-linolenic, and palmitic acids were the most abundant in both species, representing about 90% of the total acids analysed. A. acutifolius contained comparable amounts of pentoses such as ribose (0.13 vs. 0.15 g/100 g) and xylose (0.17 vs. 0.14 g/100 g), and hexoses such as galactose (0.21 vs. 0.19 g/100g) and fructose (0.17 vs. 0.17 g/100 g), lower arabinose (0.27 vs. 0.39 g/100 g) and higher mannose (0. 90 vs. 0.49 g/100 g) and glucose (2.52 vs. 1.21 g/100 g) content, compared to A. officinalis. Folic acid was lower in A. acutifolius (47.5 vs. 80.6 μg), while ascorbic acid was more than fivefold higher (117 vs. 23 mg/100 g). Phenolic compounds were more abundant in A. acutifolius spears (41.97 vs. 27.62 mg/100 g) as was the radical scavenging activity against DPPH radical and nitric oxide. A. acutifolius appears nutritionally interesting for its high content in dry matter, proteins, lipids, phenols and for its strong antioxidant properties, raising interest for this potential new crop.