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Climate change causes shifts in temperature patterns, and plants adapt their chemical content in order to survive. We compared the effect of low (LT) and high (HT) growing temperatures on the phytochemical content of broccoli (Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch.) microgreens and the bioactivity of their extracts. Using different spectrophotometric, LC-MS/MS, GC-MS, and statistical methods, we found that LT increased the total phenolics and tannins in broccoli. The total glucosinolates were also increased by LT; however, they were decreased by HT. Soluble sugars, known osmoprotectants, were increased by both types of stress, considerably more by HT than LT, suggesting that HT causes a more intense osmotic imbalance. Both temperatures were detrimental for chlorophyll, with HT being more impactful than LT. HT increased hormone indole-3-acetic acid, implying an important role in broccoli's defense. Ferulic and sinapic acid showed a trade-off scheme: HT increased ferulic while LT increased sinapic acid. Both stresses decreased the potential of broccoli to act against H2O2 damage in mouse embryonal fibroblasts (MEF), human keratinocytes, and liver cancer cells. Among the tested cell types treated by H2O2, the most significant reduction in ROS (36.61%) was recorded in MEF cells treated with RT extracts. The potential of broccoli extracts to inhibit α-amylase increased following both temperature stresses; however, the inhibition of pancreatic lipase was increased by LT only. From the perspective of nutritional value, and based on the obtained results, we conclude that LT conditions result in more nutritious broccoli microgreens than HT. [ABSTRACT FROM AUTHOR]

• Acrylamide was analysed in 100 samples of bread and bakery products. • Acrylamide content in bread and bakery products ranged from

5-hydroxymethylfurfural (5-HMF) and acrylamide, as products of Maillard's reactions, are present in roasted cocoa shell. Since the cocoa shell is increasingly being researched for use in food enrichment due to high fiber and polyphenols content, it is necessary to solve the problem of components that can be harmful to human health. We evaluated the effect of high voltage electrical discharge (HVED) on colour, moisture, 5-HMF and acrylamide content in cocoa shell obtained after roasting cocoa beans. The effects of concentration, frequency and time of cocoa shell treatment were investigated. HVED proved to be a successful method for reducing the content of acrylamide and 5-HMF. In addition, darkening of samples was observed which could mean that further reactions of those components occurred. • Cocoa shell obtained after roasting cocoa beans was treated with HVED. • 5-hydroxymethylfurfural and acrylamide content was reduced after treatment. • Water activity and moisture of treated samples were increased. • Colour results showed darkening of treated samples. [ABSTRACT FROM AUTHOR]