Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.1.1. Growth Conditions
2.1.2. Determination of Plant Yield
2.1.3. Drying Techniques
2.2. Quality Analysis
2.2.1. Color
2.2.2. Consumer Quality
2.2.3. Content of Some Bioactive Compounds
Extraction and Determination of Total Phenolic Compounds in Lovage
Extraction and Determination of the Levels of Chlorophylls (Chl) and Carotenoids (Car)
Extraction and Determination of Vitamin C Content
Microelement Content
2.3. Peroxidase and Polyphenol Oxidase Activities
2.3.1. Polyphenol Oxidase (PPO)
2.3.2. Guaiacol Peroxidase (POD)
2.4. Statistical Analysis
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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- | Plant Height [cm] | Plant Fresh Weight [g/Plant] | Plant Dry Weight [g/Plant] |
---|---|---|---|
C | 15.27 ± 0.64 a | 1.09 ± 0.35 a | 0.17 ± 0.02 a |
JA | 14.67 ± 1.53 a | 1.68 ± 0.32 a | 0.25 ± 0.01 b |
YE | 15.00 ± 1.73 a | 1.09 ± 0.02 a | 0.16 ± 0.01 a |
Sample | Color Parameters | Consumer Quality | ||||
---|---|---|---|---|---|---|
L* | a* | b* | Colour | Flavor | Appearance | |
Fresh material | ||||||
C | 35.57 ± 2.05 a | −7.42 ± 2.61 ab | 14.55 ± 1.50 c | 3.00 ± 0.00 ab | 4.00 ± 0.00 a | 4.00 ± 0.00 a |
JA | 39.20 ± 0.45 ab | −9.26 ± 0.76 a | 18.54 ± 3.06 d | 4.33 ± 0.58 ab | 5.00 ± 0.00 a | 4.67 ± 0.58 a |
YE | 41.97 ± 1.43 b | −5.86 ± 1.48 b | 24.28 ± 3.07 e | 4.00 ± 0.00 ab | 4.67 ± 0.58 a | 4.00 ± 0.00 a |
Freeze-dried samples | ||||||
CL | 50.11 ± 0.68 cd | −1.92 ± 0.32 cd | 5.58 ± 1.15 ab | 4.5 ± 0.71 b | 4.2 ± 0.79 a | 4.3 ± 0.82 a |
JAL | 49.90 ± 1.67 cd | −1.22 ± 0.17 cde | 4.40 ± 0.42 ab | 3.8 ± 0.79 ab | 4.2 ± 0.79 a | 3.6 ± 1.07 a |
YEL | 51.83 ± 0.43 cd | −3.14 ± 0.38 c | 5.87 ± 0.45 ab | 4.4 ± 0.97 ab | 4.3 ± 0.95 a | 4.6 ± 0.52 a |
Microwave-dried samples | ||||||
CM | 48.55 ± 3.91 cd | 0.31 ± 0.08 de | 3.24 ± 0.55 a | 2.6 ± 1.35 a | 3.2 ± 1.55 a | 3.1 ± 1.29 a |
JAM | 54.01 ± 2.85 d | 0.71 ± 0.29 e | 5.99 ± 0.97 ab | 3.6 ± 1.26 ab | 3.3 ± 1.06 a | 3.5 ± 1.35 a |
YEM | 52.55 ± 1.10 cd | 0.60 ± 0.09 e | 5.32 ± 0.10 ab | 3.4 ± 1.17 ab | 3.1 ± 1.10 a | 3.7 ± 0.82 a |
Traditionally dried samples | ||||||
CT | 49.37 ± 0.43 cd | −0.24 ± 0.12 de | 6.97 ± 0.16 ab | 3.4 ± 1.07 ab | 3.4 ± 1.17 a | 3.1 ± 1.66 a |
JAT | 51.77 ± 1.48 cd | 0.53 ± 0.01 de | 7.75 ± 0.33 ab | 4.5 ± 0.53 b | 3.6 ± 0.52 a | 4.6 ± 0.52 a |
YET | 47.79 ± 3.60 c | −1.12 ± 0.78 cde | 4.79 ± 0.46 ab | 3.3 ± 1.16 ab | 3.6 ± 0.84 a | 3.1 ± 1.37 a |
Convectionally dried samples | ||||||
CC | 50.12 ± 0.20 cd | −1.61 ± 0.30 cde | 6.11 ± 0.11 ab | 4.2 ± 0.92 b | 3.2 ± 0.63 a | 3.3 ± 0.82 a |
JAC | 50.93 ± 0.24 cd | −1.02 ± 0.15 cde | 7.20 ± 0.05 b | 4.3 ± 0.95 b | 3.8 ± 0.79 a | 4.1 ± 0.89 a |
YEC | 51.20 ± 0.65 cd | −0.73 ± 0.15 cde | 6.09 ± 0.11 ab | 4.1 ± 0.74 ab | 3.7 ± 0.67 a | 4.4 ± 0.84 a |
Elicitor | Compounds | |||||
---|---|---|---|---|---|---|
Chl a (μg/g FW) | Chl b (μg/g FW) | Chl a + b (μg/g FW) | Car (μg/g FW) | Vit C mg/100 g FW | TPC mg/g FW | |
Fresh material | ||||||
C | 14.14 ± 1.97 b | 5.33 ± 0.43 f | 19.47 ± 2.39 c | 1.37 ± 0.28 c | 49.13 ± 0.63 c | 2.40 ± 0.18 bcd |
JA | 18.00 ± 3.35 c | 11.45 ± 0.05 h | 29.45 ± 3.35 e | 0.89 ± 0.03 b | 57.93 ± 0.21 d | 4.01 ± 0.31 e |
YE | 17.07 ± 1.71 bc | 6.57 ± 0.64 g | 23.64 ± 2.35 d | 1.55 ± 0.19 c | 49.80 ± 4.62 c | 2.74 ± 0.65 d |
Freeze-dried samples | ||||||
CL | 3.33 ± 0.01 a | 1.88 ± 0.02 e | 5.21 ± 0.03 b | 0.33 ± 0.00 a | 9.69 ± 0.81 b | 2.22 ± 0.12 bcd |
JAL | 1.81 ± 0.13 a | 0.85 ± 0.20 bcd | 2.66 ± 0.34 ab | 0.18 ± 0.05 a | 3.58 ± 0.21 ab | 1.87 ± 0.17 ab |
YEL | 3.17 ± 0.13 a | 1.91 ± 0.20 e | 5.08 ± 0.33 b | 0.25 ± 0.01 a | 5.31 ± 0.14 ab | 2.32 ± 0.17 bcd |
Microwave-dried samples | ||||||
CM | 1.42 ± 0.20 a | 0.39 ± 0.10 abc | 1.80 ± 0.30 ab | 0.15 ± 0.03 a | 6.51 ± 0.75 ab | 2.27 ± 0.22 bcd |
JAM | 0.84 ± 0.01 a | 0.16 ± 0.00 a | 1.00 ± 0.01 a | 0.09 ± 0.00 a | 3.52 ± 0.06 ab | 1.78 ± 0.23 ab |
YEM | 1.27 ± 0.09 a | 0.25 ± 0.02 ab | 1.52 ± 0.12 ab | 0.07 ± 0.00 a | 5.07 ± 0.77 ab | 1.94 ± 0.12 abc |
Traditionally dried samples | ||||||
CT | 2.36 ± 0.07 a | 0.95 ± 0.04 cd | 3.31 ± 0.11 ab | 0.22 ± 0.01 a | 4.84 ± 0.11 ab | 1.79 ± 0.34 ab |
JAT | 1.26 ± 0.10 a | 0.42 ± 0.05 abc | 1.68 ± 0.15 ab | 0.14 ± 0.01 a | 1.58 ± 0.03 ab | 1.28 ± 0.16 a |
YET | 1.99 ± 0.07 a | 0.90 ± 0.04 bcd | 2.89 ± 0.11 ab | 0.16 ± 0.01 a | 1.24 ± 0.08 a | 2.66 ± 0.14 d |
Convectionally dried samples | ||||||
CC | 1.84 ± 0.14 a | 0.81 ± 0.13 abcd | 2.66 ± 0.27 ab | 0.23 ± 0.03 a | 1.37 ± 0.00 ab | 2.55 ± 0.20 cd |
JAC | 1.12 ± 0.13 a | 0.52 ± 0.09 abcd | 1.64 ± 0.21 ab | 0.14 ± 0.02 a | 0.77 ± 0.00 a | 1.81 ± 0.17 ab |
YEC | 2.22 ± 0.07 a | 1.16 ± 0.05 d | 3.38 ± 0.12 ab | 0.23 ± 0.01 a | 0.87 ± 0.06 a | 2.08 ± 0.27 bcd |
Microelement | Sample | ||
---|---|---|---|
C | JA | YE | |
Fe [mg/kg] | 164.67 ± 2.52 b | 92.83 ± 3.43 a | 299.00 ± 3.61 c |
Cu [mg/kg] | 8.55 ± 0.79 b | 4.66 ± 0.95 a | 5.11 ± 0.75 a |
Zn [mg/kg] | 21.73 ± 0.49 a | 28.20 ± 0.56 b | 33.60 ± 0.17 c |
Mn [mg/kg] | 55.40 ± 1.01 b | 41.73 ± 1.61 a | 71.20 ± 1.18 c |
Ni [mg/kg] | 9.79 ± 0.46 a | 12.53 ± 0.61 b | 13.47 ± 0.83 b |
Cd [mg/kg] | 0.34 ± 0.02 a | 0.52 ± 0.04 b | 0.83 ± 0.04 c |
Mg [g/kg] | 2.14 ± 0.02 a | 2.25 ± 0.04 b | 2.65 ± 0.04 c |
K [g/kg] | 66.10 ± 3.45 b | 68.53 ± 1.75 b | 51.07 ± 0.45 a |
Ca [g/kg] | 27.20 ± 0.17 c | 21.10 ± 0.17 a | 24.30 ± 0.30 b |
Na [mg/kg] | 46.13 ± 0.64 a | 56.87 ± 0.50 b | 58.97 ± 0.67 c |
Pb | N.d. | N.d. | N.d. |
Co | N.d. | N.d. | N.d. |
Ag | N.d. | N.d. | N.d. |
Sample | PPO [U/mg Protein] | POD [U/mg Protein] |
---|---|---|
Fresh material | ||
C | 102.75 ± 0.60 def | 286.53 ± 0.08 b |
JA | 203.81 ± 19.97 h | 494.55 ± 60.73 c |
YE | 159.26 ± 7.80 gh | 461.87 ± 36.00 c |
Freeze-dried samples | ||
CL | 17.21 ± 4.28 ab | 9.39 ± 4.69 a |
JAL | 13.77 ± 4.77 a | 6.35 ± 2.75 a |
YEL | 38.25 ± 18.23 abc | 5.29 ± 0.01 a |
Microwave-dried samples | ||
CM | 88.89 ± 38.49 cde | 6.73 ± 0.1 2 a |
JAM | 144.44 ± 19.25 fgh | 5.31 ± 0.75 a |
YEM | 74.07 ± 32.08 bcd | 6.76 ± 0.04 a |
Traditionally dried samples | ||
CT | 44.44 ± 19.25 abcd | 5.95 ± 0.00 a |
JAT | 39.22 ± 16.98 abc | 9.11 ± 6.31 a |
YET | n.d. | 19.32 ± 0.00 a |
Convectionally dried samples | ||
CC | 30.30 ± 0.00 abc | 9.75 ± 3.38 a |
JAC | 55.56 ± 27.49 abcd | 8.23 ± 3.56 a |
YEC | 58.82 ± 19.61 abcd | 11.11 ± 0.00 a |
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Złotek, U.; Szymanowska, U.; Rybczyńska-Tkaczyk, K.; Jakubczyk, A. Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch). Foods 2020, 9, 323. https://doi.org/10.3390/foods9030323
Złotek U, Szymanowska U, Rybczyńska-Tkaczyk K, Jakubczyk A. Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch). Foods. 2020; 9(3):323. https://doi.org/10.3390/foods9030323
Chicago/Turabian StyleZłotek, Urszula, Urszula Szymanowska, Kamila Rybczyńska-Tkaczyk, and Anna Jakubczyk. 2020. "Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch)" Foods 9, no. 3: 323. https://doi.org/10.3390/foods9030323