Search

Peanut sprouts are a functional food material rich in phytochemicals, including trans‐resveratrol. This study aimed to optimize the recovery of trans‐resveratrol from peanut sprouts using a combination of peanut varieties and sawdust medium through accelerated solvent extraction (ASE) and the response surface method (RSM). We also aimed to determine the antioxidant activity of this trans‐resveratrol extract. Optimal fermentation periods of sawdust and peanut variety for cultivating peanut sprouts were determined on the basis of trans‐resveratrol content via high‐performance liquid chromatography. The extraction variables temperature, static time, and ethanol concentration were used to create a 20‐sample set fit to a second‐order polynomial equation through multiple regression analysis (R2 = 0.8787, P < 0.01). Trans‐resveratrol content (19.62 ± 2.33 µg/g) peaked in the Palgwang variety cultured in sawdust medium fermented for 45 days. Optimal conditions for ASE were determined regarding the extraction temperature (90.29 °C), static time (3.95 min), and solvent (81.54% EtOH/water), and the predicted trans‐resveratrol content under optimal conditions was 30.23 µg/g. Sawdust medium was more effective in increasing the trans‐resveratrol content than conventional hydroponics, and the optimized process of combining fermented sawdust cultivation for harvesting peanut sprouts with ASE has potential as an efficient method of obtaining mass quantities of trans‐resveratrol from peanut sprouts with improved nutritional and functional properties. Practical Application: This study showed that sawdust medium is more effective than hydroponics in increasing the trans‐resveratrol content in peanut sprouts. The recovery of trans‐resveratrol from peanut sprouts and its antioxidant activity were optimized via accelerated solvent extraction (ASE) and the response surface methodology (RSM). The optimized process of combining fermented sawdust cultivation for harvesting peanut sprouts with ASE potentially provides an efficient method to obtain mass quantities of trans‐resveratrol from peanut sprouts with improved nutritional and functional properties. [ABSTRACT FROM AUTHOR]

In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika ( CRP) and three from candied orange paprika ( COP) and candied yellow paprika ( CYP). At 0-day storage, capsanthin and β-carotene in CRP were quantitatively analysed to 26.96 μg g−1 fw and 3.81 μg g−1 fw, zeaxanthin and β-carotene in COP were 9.35 μg g−1 fw and 4.16 μg g−1 fw, and lutein and β-carotene in CYP were 0.27 μg 100 g−1 fw and 0.70 μg 100 g−1 fw, respectively. After 42-days storage, CRP retained approximately 68.6% carotenoids, COP retained 40%, and CYP retained 33%. Ascorbic acid and total phenolic content decreased during storage as carotenoids did. However, rates of decrease were different in different coloured paprika, especially, ascorbic acid in COP and phenolic acid in CRP were considerably conserved for 42 days. Hardness, springiness and chewiness in all samples were significantly increased by 14-days storage and maintained until 42-days storage, and all the sensory parameters, including colour, appearance, odour, texture, paprika flavour and overall consumer preference showed no differences until 28 days. [ABSTRACT FROM AUTHOR]

The phytochemical composition of carotenoids, tocopherols, free sugars, organic acids, L-ascorbic acid, capsaicinoids, and flavonoids in green and red paprika (GP and RP), and paprika leaves (PL) cultivated in Korea were analyzed. The ethanolic extracts of GP, RP, and PL were obtained with 80% ethanol, and their antioxidative activities were determined by measuring their ABTS and DPPH radical scavenging activities. RP showed the highest contents of capsanthin (58.33 ± 3.91 mg/100 g dry weight) and L-ascorbic acid (1987.25 ± 19.64 mg/100 g dry weight), and main compounds of PL were lutein, chlorophyll, and γ-tocopherol (96.91 ± 14.58, 2136.71 ± 21.11, and 723.49 ± 54.10 mg/100 g dry weight, respectively). RP showed the strongest antioxidant activity (IC= 55.23 ± 6.77 μg/mL in a 2, 2′-azino-di-[3-ethylbenzthiazoline sulphonate] assay and 150.40 ± 8.07 μg/mL in a 2, 2-diphenyl-2-picrylhydrazyl assay), and the antioxidant activity of PL was higher than β-carotene but lower than RP. The results indicate that the amounts of capsanthin and L-ascorbic acid in RP correlate well with antioxidant activity. PL, which has various phytochemicals such as lutein, chlorophyll, and γ-tocopherol, might be used in nutraceuticals and pharmaceuticals for improving human health. [ABSTRACT FROM AUTHOR]

Kimchi , a traditional Korean food manufactured using various vegetables and other ingredients, such as garlic, ginger, and red pepper, imparts several health benefits. However, the variation in the bioactive compounds responsible for the health benefits of various kimchis is not well-characterized. Here, we analyzed the bioactive profile of eight kimchis , prepared using different vegetables as the main ingredient. We compared the major phytochemical compositions, including glucosinolates, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid contents in Baechu-kimchi (BC) and Baek-kimchi (BK) prepared using napa cabbage, Gat-kimchi (GT) prepared using mustard leaf, Kkakdugi (KD), Chonggak-kimchi (CGK), and Yeolmu-kimchi (YM) prepared using radish, Pa-kimchi (PA) prepared using green onion, and Oi-sobagi (OB) prepared using cucumber. Among glucosinolates, 4-methoxyglucobrassicin was abundant in BC and BK, wherein 4-methoxyglucobrassicin and glucoraphasatin were dominant in CGK, YM, and KD. The glucosinolate breakdown product ascorbigen was abundant in all kimchi. Carotenoids, particularly capsanthin from red chili pepper, were the highest in PA. YM and PA showed high chlorophyll contents, and ascorbic acid contents were almost two-fold higher in GT than in OB and BK. Total capsaicinoids, which confer pungency, were highest in OB. PA, GT, and no capsaicinoid were detected in BK, which contained no red chili pepper powder. • The main vegetable ingredient determines the phytochemical composition of kimchi. • The glucosinolates' breakdown product, ascorbigen, is abundant in all kimchi. • Red chili pepper contributes to the carotenoid and capsanthin contents in kimchi. • Red chili pepper powder determines the capsaicinoid contents in kimchi. • Chlorophyll contents vary with the ripening stage and pH of kimchi. [ABSTRACT FROM AUTHOR]