•China is rich in wild mandarin germplasms which were underutilized.•The phenolic and antioxidant activity of main Chinese wild mandarin were reported.•Some wild genotypes were rich in phenolics and ...exhibited high antioxidant capacity.•Remarkable variation was observed in phenolics contents and antioxidant capacity.•18 individual flavonoids and 8 phenolic acids were identified from studied fruits.
As one of the most important centres of origin for the genus Citrus L., China is rich in wild mandarin germplasm. In this study, phenolic compounds in the peels of 14 wild mandarin genotypes native to China were determined and their antioxidant capacities were evaluated using DPPH, FRAP, ABTS and ORAC methods. We found that Nieduyeju had the highest total phenol content (51.14mg/gDW), and Wulongsuanju had the highest total flavonoid content (20.66mg/gDW). Hesperidin, the dominant flavonoid, was observed to be highest in Guangxihongpisuanju (55.98mg/gDW). Ferulic acid was the most abundant phenolic acid analyzed, and Nieduyeju (7780.17μg/g DW) and Guangxihongpisuanju (13,607.19μg/gDW) had the highest contents of extractable and bound phenolic acid, respectively. Antioxidant potency composite (APC) index showed obvious variations ranging from 58.84 to 98.89 in the studied wild mandarins, among them, Nieduyeju had the highest APC index. Overall, Guangxihongpisuanju, Nieduyeju, Cupigoushigan and Daoxianyeju contained more phenolics and exhibited higher antioxidant capacities than the mandarin cultivars Satsuma and Ponkan.
The dietary source and intake levels of nitrate and nitrite may govern its deleterious versus beneficial effects on human health. Existing evidence on detailed source-specific intake is limited. The ...objectives of this study were to assess nitrate and nitrite intakes from different dietary sources (plant-based foods, animal-based foods, and water), characterize the background diets of participants with low and high intakes, and investigate how sociodemographic and lifestyle factors associate with intake levels.
In the Danish Diet, Cancer and Health Cohort, sociodemographic and lifestyle information was obtained from participants at enrolment (1993-1997). Source-dependent nitrate and nitrite intakes were calculated using comprehensive food composition databases, with tap water nitrate intakes estimated via the national drinking water quality monitoring database linked with participants' residential addresses from 1978 to 2016. Underlying dietary patterns were examined using radar plots comparing high to low consumers while sociodemographic predictors of source-dependent nitrate intakes were investigated using linear regression models.
In a Danish cohort of 55,754 participants aged 50-65 at enrolment, the median IQR intakes of dietary nitrate and nitrite were 58.13 44.27-74.90 mg/d and 1.79 1.43-2.21 mg/d, respectively. Plant-based foods accounted for ~76% of nitrate intake, animal-based foods ~10%, and water ~5%. Nitrite intake was sourced roughly equally from plants and animals. Higher plant-sourced nitrate intake was associated with healthier lifestyles, better dietary patterns, more physical activity, higher education, lower age and lower BMI. Females and participants who had never smoked also had significantly higher plant-sourced nitrate intakes. Higher water-sourced nitrate intake was linked to sociodemographic risk factors (smoking, obesity, lower education). Patterns for animal-sourced nitrate were less clear.
Participants with higher plant-sourced nitrate intakes tend to be healthier while participants with higher water-sourced nitrate intakes tended to be unhealthier than their low consuming counterparts. Future research in this cohort should account for the sociodemographic and dietary predictors of source-specific nitrate intake we have identified.
Introduction Cardiovascular disease (CVD) is the leading cause of death in women, with increased risk following menopause. Dietary intake of beetroot juice and other plant-based nitrate-rich foods is ...a promising non-pharmacological strategy for increasing systemic nitric oxide and improving endothelial function in elderly populations. The purpose of this randomized, placebo-controlled, double-blind, crossover clinical trial was to determine the effects of short-term dietary nitrate (NO 3 − ) supplementation, in the form of beetroot juice, on resting macrovascular endothelial function and endothelial resistance to whole-arm ischemia–reperfusion (IR) injury in postmenopausal women at two distinct stages of menopause. Methods Early-postmenopausal 1–6 years following their final menstrual period (FMP), n = 12 and late-postmenopausal (6+ years FMP, n = 12) women consumed nitrate-rich (400 mg NO 3 − /70 mL) and nitrate-depleted beetroot juice (approximately 40 mg NO 3 − /70 mL, placebo) daily for 7 days. Brachial artery flow-mediated dilation (FMD) was measured pre-supplementation (Day 0), and approximately 24 h after the last beetroot juice (BR) dose (Day 8, post-7-day BR). Consequently, FMD was measured immediately post-IR injury and 15 min later (recovery). Results Results of the linear mixed-effects model revealed a significantly greater increase in resting FMD with 7 days of BR nitrate compared to BR placebo (mean difference of 2.21, 95% CI 0.082, 4.34, p = 0.042); however, neither treatment blunted the decline in post-IR injury FMD in either postmenopausal group. Our results suggest that 7-day BR nitrate -mediated endothelial protection is lost within the 24-h period following the final dose of BR nitrate . Conclusion Our findings demonstrate that nitrate-mediated postmenopausal endothelial protection is dependent on the timing of supplementation in relation to IR injury and chronobiological variations in dietary nitrate metabolism. Clinical trial registration https://classic.clinicaltrials.gov/ct2/show/NCT03644472
The influence of hot water dips (50, 52 and 54 ℃ for 3 min) on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during 60 days’ storage at 10 ℃ was investigated. Hot ...water dips did not affect fruit quality attributes as well as ascorbic acid content, and 50 ℃ treatment significantly reduced fruit weight loss. Significant increases of flavonoids were found in all hot water treated fruit from after treatments till 15 days of storage, whereas phenolic acids were not greatly affected. Hot water dipping at 50 ℃ significantly increased total phenolics and antioxidant capacity of Satsuma mandarin immediately after treatment and maintained similar levels with control during storage, while 52 and 54 ℃ treatments showed relatively lower levels. The results suggested that hot water dipping at 50 ℃ for 3 min can be a promising way to retain functional quality of storing Satsuma mandarin.
Extrusion cooking is widely used to improve the functional properties of dietary fibre of food processing by-products. This study investigated the capacity of extrusion cooking to increase the ...proportion of dietary fibre in the Australian sweet lupin seed coat which is soluble and modify its physicochemical properties (water binding capacity and water solubility). Fractional factorial design was used to identify which of the extrusion cooking factors most affected seed coat dietary fibre composition and physicochemical properties. Extrusion cooking significantly increased soluble dietary fibre content of lupin seed coat, from 29.03 g/kg dry basis to a maximum of 90.28 g/kg dry basis, while decreasing insoluble dietary fibre content from 898.91 g/kg dry basis to 828.85 g/kg dry basis. Water solubility increased (4.02–4.47% vs. 5.37–9.64% dry basis) whereas water binding capacity slightly decreased (3.84–3.88 g/g vs. 3.15–3.73 g/g dry basis) after extrusion cooking. The screw speed, total moisture content in barrel and barrel temperature were identified as the most important processing factors. These findings suggest that extrusion cooking could be a practical technology to increase the soluble dietary fibre content in lupin seed coat and enhance health benefits of the seed coat.
•Extrusion cooking increased soluble dietary fibre in Australian sweet lupin (ASL) seed coat.•Physicochemical properties of ASL seed coat were modified by extrusion cooking.•Screw speed, moisture and temperature were the most significant extrusion factors.•FTIR showed that extrusion cooking changed structures of dietary fibre in ASL seed coat.
In recognition of their multiple benefits on environment, food security, and human health, pulses are attracting worldwide attention. The seed coat is a major by-product of pulse processing, and its ...only markets are as low value ruminant feed and very limited use in high fibre foods. Recently, accumulating studies have suggested that this underutilised by-product has greater potential as a novel natural “nutritious dietary fibre” which can be used as a functional food ingredient.
This review discusses biochemical and physicochemical functionalities of seed coats of six globally important pulses: chickpea, field pea, faba/broad bean, lentil and mung bean with a special emphasis on the emerging food pulse lupin. Food process modification and recent human food applications of the seed coats are summarized. Bio-availability of the seed coat compounds, and phomopsins contaminated lupin seed coats as a typical example of safety issue are discussed.
High levels of dietary fibre, minerals and potential health-promoting phytochemicals in the seed coats indicate their great potential to be used as a natural “nutritious dietary fibre”. However, further in-depth studies are required to improve their desirable nutritional, physiological and techno-functional properties whilst minimizing any undesirable ones.
•Greater pulses consumption is promoted worldwide, however pulse seed coats are a major under-utilised by-product.•High dietary fibre, minerals and phytochemicals in pulse seed coats indicate their great potential as a food ingredient.•Improved nutritional, physicochemical properties of pulse seed coats through processing may expand their food applications.•More studies on the seed coats processing technology, food applications and their physiological properties are needed.
The seed coat of the legume lupin which is rich in insoluble dietary fibre is a major by-product in human food applications. Extrusion cooking has been demonstrated to increase desirable soluble ...dietary fibre in the Australian sweet lupin seed coat. In this study, processing condition of twin-screw extrusion cooking was optimised using a central composite rotatable design to increase soluble dietary fibre in lupin seed coat from 44.17 g/kg up to 113.69 g/kg dry basis. The high levels of polyphenols in the seed coat were retained. The optimal extrusion conditions which achieved maximum levels of soluble dietary fibre, total free phenolic content and total free individual phenolic content simultaneously were identified and validated. The extrusion cooking largely had no or slight effects on bioaccessibility and bioavailability of the selected minerals and individual polyphenols. The extrusion cooked lupin seed coat could be a natural antioxidant dietary fibre source for human consumption.
•An extrusion processing was optimised using multi-response surface design.•Extrusion maximised soluble dietary fibre content in Australian sweet lupin seed coat.•High levels of polyphenols in the seed coat were retained after extrusion.•Extrusion showed no effects on in vitro bioavailability of minerals and polyphenols.
Enzyme browning is the main challenge in the preparation of fresh apple juice. The influence of sonication on browning, as well as polyphenols and antioxidant activity of fresh apple juice was ...investigated. It was found that ultrasound can inhibit the browning of fresh apple (
Malus pumila Mill
,
cv. Red Fuji
) juice, but decreased the contents of total phenolic content (TPC), total flavonoid content (TFC) and chlorogenic acid and reduced the antioxidant activity. On the whole, ultrasound technology cannot be used to the antibrowning of fresh apple (
Malus pumila Mill
,
cv. Red Fuji
) juice.
Dietary nitrate has a controversial role in human health. For over half a century, the nitrate content of the three major dietary sources – vegetables, meat, and water – has been legislated, ...regulated, and monitored due to public health concerns over cancer risk. In contrast, a growing and compelling body of evidence indicates that dietary nitrate, particularly from vegetables, protects against cardiovascular disease and other chronic diseases. This evidence for the protective effect of nitrate is overshadowed by the potential for nitrate to form carcinogenic N-nitrosamines.
The nitrate content, regulations and estimated intake from vegetables, meat and water are described. The evidence that nitrate, through its effects on nitric oxide, improves cardiovascular disease outcomes, cognitive health, musculoskeletal health, and exercise performance as well as the potential to protect against other debilitating health outcomes (nitrate as Dr Jekyll) is discussed. The underlying assumption that all nitrate, irrespective of source, leads to the formation of carcinogenic N-nitrosamines and the evidence of an association between the different sources of nitrate and cancer (nitrate as Mr Hyde) is examined.
The current theory that nitrate, is a carcinogenic contaminant in meat, water, and vegetables is not fully supported by available evidence. Definitive studies examining the beneficial or harmful effects of source-dependent nitrate have yet to be performed. Studies with improved exposure assessment and accurate characterization of factors that affect endogenous nitrosation are also needed to draw conclusions about risk of cancer from dietary nitrate intake.
•Nitrate, via nitric oxide, appears beneficial for various health outcomes.•Nitrate, via N-nitrosamines, is carcinogenic is not fully supported by the evidence.•It is unknown if source of nitrate (vegetable, meat, water) is equal in benefit/harm.•Definitive studies examining this have yet to be performed.
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