Search Results (40)

Unconventional food plants (UFPs) are increasingly valued for their nutritional composition and bioactive potential. This study proposes a comprehensive characterization of the chemical and bioactive properties of Pereskia aculeata Miller (Cactaceae) (PA); Xanthosoma sagittifolium (L.) Schott (Araceae) (XS); Stachys byzantina K. Koch (Lamiaceae) (SB); and inflorescences from three cultivars of Musa acuminata (Musaceae) var. Dwarf Cavendish, var. BRS Platina, and var. BRS Conquista (MAD, MAP, and MAC), including the assessment of physical, nutritional, phytochemical, and biological parameters. Notably, detailed phenolic profiles were established for these species, many of which are poorly documented in the literature. XS was characterized by a unique abundance of C-glycosylated flavones, especially apigenin and luteolin derivatives, rarely described for this species. SB exhibited high levels of phenylethanoid glycosides, particularly verbascoside and its isomers (up to 21.32 mg/g extract), while PA was rich in O-glycosylated flavonols such as quercetin, kaempferol, and isorhamnetin derivatives. Nutritionally, XS had the highest protein content (16.3 g/100 g dw), while SB showed remarkable dietary fiber content (59.8 g/100 g). Banana inflorescences presented high fiber (up to 66.5 g/100 g) and lipid levels (up to 7.35 g/100 g). Regarding bioactivity, PA showed the highest DPPH radical scavenging activity (95.21%) and SB the highest reducing power in the FRAP assay (4085.90 µM TE/g). Cellular antioxidant activity exceeded 2000% in most samples, except for SB. Cytotoxic and anti-inflammatory activities were generally low, with only SB showing moderate effects against Caco-2 and AGS cell lines. SB and PA demonstrated the strongest antimicrobial activity, particularly against Yersinia enterocolitica, methicillin-resistant Staphylococcus aureus (MRSA), and Enterococcus faecalis, with minimum inhibitory concentrations ranging from 0.156 to 0.625 mg/mL. Linear discriminant analysis revealed distinctive chemical patterns among the species, with organic acids (e.g., oxalic up to 7.53 g/100 g) and fatty acids (e.g., linolenic acid up to 52.38%) as key discriminant variables. Overall, the study underscores the nutritional and functional relevance of these underutilized plants and contributes rare quantitative data to the scientific literature regarding their phenolic signatures. Full article

Bambara groundnut (Vigna subterranean) is an important legume grain in sub-Saharan Africa, including South Africa. Nevertheless, the peculiarity of being hard to cook and mill and the availability of antinutritional factors often limit Bambara groundnut (BGN) use in food applications. This study investigated the impact of dehulling and malting on the nutritional composition, antinutritional factors, and protein digestibility of flours obtained from three BGN varieties (red, cream, and brown). Dehulling and malting significantly enhanced the moisture and protein content of BGN flours (dry basis), with values varying from 6.01% (control brown variety) to 8.71% (malted cream and brown varieties), and from 18.63% (control red variety) to 21.87% (dehulled brown), respectively. Dehulling increased the fat content from 5.82% (control red variety) to 7.84% (dehulled cream), whereas malting decreased the fat content. Nevertheless, malting significantly increased (p < 0.05) the fiber content from 4.78% (control cream) to 8.28% (malted brown variety), while dehulling decreased the fiber content. Both processing methods decreased the ash and carbohydrate contents of the BGN flours. Dehulling and malting significantly enhanced the amino acids of BGN flours, except for tryptophan and asparagine. Dehulling and malting notably increased the phosphorus, magnesium, potassium, and sulfur contents of the BGN flours, while calcium and zinc were reduced. Malting significantly enhanced the iron content of BGN flour, whereas dehulling reduced it. Both processing methods significantly enhanced palmitic, arachidic, and y-Linolenic acids. Nonetheless, processing methods significantly reduced phytic acid and oxalate, and dehulling achieved the most significant reductions. Dehulling and malting significantly enhanced the protein digestibility of the BGN flours from 69.38 (control red variety) to 83.29 g/100 g (dehulled cream variety). Overall, dehulling and malting enhanced the nutritional quality and decreased the antinutritional factors of BGN flours. Full article

The banana (Musa paradisiaca AAA) is a tropical fruit native to Southeast Asia, widely cultivated in over 130 tropical and subtropical countries. It plays a vital role in both rural and urban diets and serves as a key economic resource in producing regions. This study examined how different ripening stages of bananas (Musa paradisiaca var. Williams) affect their physicochemical properties and nutritional composition. The bananas underwent a controlled ripening process and were classified into eight stages based on pericarp color, ranging from dark green (P1) to yellow with pronounced brown spots (P8). The results showed significant changes during ripening: pH decreased from 5.48 to 4.95, soluble solids (SS) increased from 15.2% to 21.73%, total starch (TS) decreased from 76.15% to 33.92%, and free sugars (FS) increased from 19.78 mg/g to 361.85 mg/g. Vitamin C content rose from 281.4 µg/g to 354.14 µg/g, while oxalic acid and tannins decreased significantly, improving palatability. Statistical analysis using PERMANOVA confirmed significant differences between ripening stages in the evaluated properties (p < 0.001), explaining more than 75% of the observed variability. The HJ-Biplot analysis illustrated the relationships between ripening stages and variables, showing that early stages were correlated with higher starch and acidic compound content, while later stages were associated with increased sugar levels and vitamin C content. These findings demonstrate that ripening stages significantly influence the composition of bananas, providing essential information for optimizing agricultural, industrial, and commercial practices to enhance their nutritional value and meet the demands of consumers seeking healthy foods. Full article

Eugenol is the key bioactive compound in clove oil, which has a variety of biological functions and is extensively employed in the medicinal and food industries. Nowadays, deep eutectic solvents (DESs) have received considerable attention as green solvents that enhance extraction efficiency. The present study investigated the effects of DESs on the eugenol composition in clove essential oils (CEOs) extracted from clove buds using ultrasonic- and microwave-assisted hydrodistillation techniques. The study revealed that both DES-based microwave-assisted hydrodistillation (DES-MHD) and ultrasonic-assisted DES pretreatment followed by microwave-assisted hydrodistillation (U-DES-MHD) significantly enhanced the eugenol purity in CEOs compared to the MHD method without the use of DESs. The great CEOs with a high amount of eugenol obtained via choline chloride–oxalic acid (ChCl-OA) at a 1:2 molar ratio were used as DESs. Their oils had a eugenol content of 82.90% and 83.34%, respectively, corresponding to the extraction by DES-MHD and U-DES-MHD methods, which were raised from the oil’s extraction without DES by MHD 7.42% and 8.36%, respectively. Corresponding to a strong antioxidant agent of eugenol, the oils extracted by ChCl-OA-based MHD and ultrasonic-assisted ChCl-OA-based MHD methods had significantly stronger DPPH radical scavenging activity with an IC₅₀ level of 2.16 ± 0.11 and 2.19 ± 0.05 μg/mL, respectively, than the oils extracted without DESs. Hence, these innovative processes offer a promising approach to improving the bioactivity of clove oils, while providing straightforward operation and environmentally friendly extraction methods. Additionally, these novel processes may find application in other edible essential oil extractions for the food and pharmaceutical industries. Full article

Background/Objectives: Baobab (Adansonia digitate L.) is an underutilized species and edible parts (fruits, leaves and seeds) contribute to food security and human health in tropical areas. Although the fruits have attracted greater research interest and have recently been approved for consumption in EU countries, the leaves are traditionally consumed but they have yet to be studied from an interventional perspective. The aim of this study was to propose a protocol for a dietary intervention using baobab leaves (BLs) to achieve the recommended reference values for proteins and minerals (K, Ca, Mg, Na, Fe, Mn) for different target groups of the Sudanese population. Methods: Dry matter, crude fat, protein and ash content, mineral content (Na, Mg, K, Ca, Fe, Mn), total phenolic, and flavonoid compounds were determined in BLs from six different areas. To assess the health and nutrition status in Sudan, time-series data (2013–2023) from the DataBank Health Nutrition and Population Statistics database were used. The reference values for nutrients recommended by the European Food Safety Authority were used to estimate the amount of baobab leaf intake (BLI, g/day). Results: For each nutrient, the study area with the lowest amount of BLs to be consumed is recommended. Leaves from the area of El Gari (BN3) 18.312 g/day and 30.712 g/day are recommended for K and Ca, which are particularly beneficial for children aged 1–3 years and lactating women. Leaves from Kor Tagat (KR1) are suitable for sodium intake, requiring approximately 13–23 g/day across all age groups. Leaves from Kazgil (KR2) (46–81 g/day), (35–66 g/day), (0.48–0.68 g/day), and (4–6 g/day) are optimal for fulfilling the daily requirements of magnesium, iron, manganese, and protein in this order. Conclusions: The systematic inclusion of BLs in the diet can positively support the nutritional status of various demographics. Moreover, the findings of this study demonstrated the foundation for public health and nutritional policy-makers on how they will tackle malnutrition and food insecurity worldwide by incorporating naturally available diets and nutritious alternatives. Recommendation: Further research should focus on assessing the nutritional composition factors that could affect the absorption of nutrients such as phytates and oxalates and investigating the in vitro bioavailability of the elements. Full article

As a popular vegetable in Yunnan Province, China, taro flowers are delicious but contain substances that can cause numbing and mucous membrane damage. Prolonged high-temperature cooking is used by locals to mitigate these effects, though its mechanisms were previously unexplored. This study confirms the presence of needle-like calcium oxalate crystals in taro flowers and shows that prolonged steaming reduces their quantity, size, and sharpness, making them safer to eat. Microscopic observations revealed numerous sharp-tipped (~50 μm) calcium oxalate crystals in fresh taro flowers. After 2 h of steam heating, there were significantly fewer (~80% reduction) and smaller crystals (~70% reduction). Ion chromatography showed no significant change (p > 0.05) in calcium oxalate content (remaining ~2.5% of dry weight) after heating. Higher temperatures increase calcium oxalate solubility, causing gradual dissolution and the likely formation of small irregular structures, thus reducing the numbing effect. Prolonged cooking could be applied to other plant-based foods and medicines rich in these crystals. By analyzing statistics related to taro and taro flowers, the estimated potential economic benefits of commercializing taro flowers were USD 2.58–12.92 billion annually, potentially improving food security, creating jobs, and promoting development across regions where taro is largely cultivated in the Global South. Full article

Cynophalla retusa, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim of this investigation was to evaluate the composition of minerals, oxalic acid and phytate contents in whole raw and cooked pods, with successive changes of boiling water every 1 h for 4 h in total, as well as the alkaloid content in the cooking water. Bivalent mineral composition determinations (Ca, Fe, Cu and Mg) were made, as well as measurements of the phosphorus and antinutrient contents, such as phytate and oxalic acid, to determine the mineral contribution. The raw pods (C. retusa) contained 6.67% ash, with high contents of Ca, Fe, Cu, Mg and P. Loss of minerals occurred with successive boiling and significant decreases in antinutrients, with significant changes after each boiling period (1, 2, 3, 4 h). The boiling improved the bioavailability of Ca by removing oxalic acid from the sample cooked in the fourth boiling period. However, the phytate contents were not reduced to the same extent (only up to 40%). The results show that C. retusa pods can be a source of minerals (Ca, Fe, Cu and Mg) under controlled conditions of cooking and decreases in antinutrients like oxalic acid. From this perspective, this food source can be a viable alternative to increase food safety and nutrition, using one of many Paraguayan species that are little-known. Therefore, domestication and conservation studies are necessary. Full article

Oxalate, the simplest dicarboxylic acid, is a prevalent antinutrient that chelates with various metals and can lead to the formation of kidney stones in humans. The accurate detection of the oxalate concentration in food and the cultivation of low-oxalate crops are important for enhancing public health. In this study, we established a high-throughput and highly sensitive technique for oxalate detection using ultra-high-performance liquid chromatographic–triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS/MS). Additionally, we overexpressed the gene O7, which encodes oxalyl-CoA synthetase in the maize oxalate degradation pathway, resulting in O7-OE lines. By employing the UPLC-QqQ-MS/MS method to measure oxalate levels in these transgenic lines, we observed that the oxalate content in the kernels of O7-OE lines was reduced by approximately 43%, with a concurrent increase in some micronutrients such as zinc. Importantly, the transgenic maize showed normal seed storage compound accumulation or other agronomic characteristics. In summary, we developed a high-throughput detection method that advances oxalate measurement. Furthermore, by generating new maize germplasm with diminished oxalate, our work offers potential health advantages to consumers. Full article

The goal of the current work was to assess the nutritional profile and phytochemical properties of cucurbit (Cucurbita maxima L.) seeds, seed oils and oil extraction by-products (e.g., seed-cakes). Our results suggest a high nutritional value for both cucurbit seeds and cucurbit cake, while γ-tocopherol was the richest compound, with traces of α, β and δ-tocopherol compounds also detected. Regarding the free sugars composition, there were recorded significant statistical differences between seeds and cucurbit seed-cake, although sucrose content was the highest for both matrices (1.97 and 2.9 g/100 g dw, respectively) followed by trehalose (0.26 and 0.25 g/100 g dw, respectively), fructose (0.20 and 0.34 g/100 g dw, respectively) and glucose (0.21 and 0.19 g/100 g dw, respectively). In terms of organic acids, oxalic was the only compound detected in seed cake (0.006 g/100 g dw), while in seeds only traces of oxalic and malic acid were detected. In relation to fatty acid composition, linolenic acid was the most abundant compound in both seeds and seed-cake (43.9% and 41.5%, respectively), while oleic acid (37.0% and 36.3%, respectively), palmitic acid (12.2% and 14.0%, respectively) and stearic acid (4.83% and 5.46%, respectively) were detected in lesser amounts. Moreover, polyunsaturated fatty acids (PUFA) were the major fatty acids class (44.5% and 42.3% in seeds and seed cake, respectively) compared to monounsaturated fatty acids (MUFA; 37.4% and 36.7% in seeds and seed cake, respectively) and saturated fatty acids (SFA; 18.1% and 21.0% in seeds and seed cake, respectively) which were detected in lower amounts. Furthermore, the tested extracts did not present any cytotoxic or hepatoxic activity at the maximum tested concentration (GI₅₀ > 400 μg/mL), while seed oils presented satisfactory antimicrobial properties with inhibitory activity against the studied bacterial strains and fungi. Our findings provide valuable knowledge regarding the exploitation of pumpkin seeds and seed by-products as valuable natural sources of nutrients and phytochemicals in the food industry sector within the context of a circular economy. Full article

Pectin is widely used in the food and pharmaceutical industries. However, data on sweet potato pectin extraction and structural property analyses are lacking. Here, for the high-value utilization of agricultural processing waste, sweet potato residue, a byproduct of sweet potato starch processing, was used as raw material. Ammonium oxalate, trisodium citrate, disodium hydrogen phosphate, hydrochloric acid and citric acid were used as extractants for the pectin constituents, among which ammonium oxalate had a high extraction rate of sweet potato pectin, low ash content and high molecular weight. Structural and gelation analyses were conducted on ammonium oxalate-extracted purified sweet potato pectin (AMOP). Analyses showed that AMOP is a rhamnogalacturonan-I-type pectin, with a molecular weight of 192.5 kg/mol. Chemical titration and infrared spectroscopy analysis confirmed that AMOP is a low-ester pectin, and scanning electron and atomic force microscopy demonstrated its linear molecular structure. Gelation studies have revealed that Ca²⁺ is the key factor for gel formation, and that sucrose significantly enhanced gel hardness. The highest AMOP gel hardness was observed at pH 4, with a Ca²⁺ concentration of 30 mg/g, pectin concentration of 2%, and sucrose concentration of 40%, reaching 128.87 g. These results provide a foundation for sweet potato pectin production and applications. Full article

The high biological activity of cultivated and wild purslane offers broad possibilities for utilizing this plant in medicine and human nutrition. To assess the prospects of obtaining new functional food products based on the wild form of P. oleracea L., foliar biofortification of this species with sodium selenate (VI) was carried out, and the changes in leaf and seed biochemical characteristics were investigated. Selenium significantly enhanced plant yield, photosynthetic pigments and the ascorbic acid content, and showed a tendency to seed productivity increase. The application of selenium augmented quinic acid content in leaves by 1.7 times but did not affect the oxalic acid content. Oxalic acid prevailed in wild purslane and quinic acid in cultivated purslane (cv. Makovey). Seed oil in Se-enriched purslane was characterized by a two-fold decrease in saturated fatty acids and squalene and 2.3-fold decrease in malonic dialdehyde content, along with a 1.4-fold increase in ascorbic acid. Selenium supplementation resulted in an increase in total lipids and mono- and di-unsaturated fatty acids and did not affect the concentration of ω-3 fatty acids and sterol accumulation. Among the identified sterols, only the minor ones (fucosterol, 7-stigmasterol and ∆7-avenosterol) showed a slight decrease upon Se supply. Compared to seeds of cv. Makovey, wild purslane seeds had higher levels of antioxidant activity by a factor of 2 and of polyphenols by a factor of 3.2 but did not differ significantly in oil fatty acid composition. The results indicate the importance of wild purslane leaves/seeds both fortified and not fortified with Se in human nutrition and medicine. Full article

Yellow pitahaya is a tropical fruit that has gained popularity in recent years. Natural elicitors are compounds that can stimulate the resistance and quality of fruits. The objective of this study was to evaluate the effects of natural elicitors, methyl salicylate (MeSa), methyl jasmonate (JaMe), salicylic acid (SA) and oxalic acid (OA) at concentrations of 0.1 mM (MeSa and JaMe) and 5 mM (SA and OA), applied to the yellow pitahaya fruits under greenhouse conditions. After full blossom, four applications were made with a frequency of 15 days. At the time of harvest and after storage, the following variables were evaluated: firmness (whole fruit), total soluble solids (TSS), total acidity (TA), phenolics and carotenoids (in the pulp), while phenolics, carotenoids, macronutrients and micronutrients were determined in the peel. The results showed MeSa advanced the fruit maturation, according to higher TSS, lower TA and firmness than MeJa-treated fruits, for which a delayed ripening process was shown. All treatments induced a higher polyphenolic concentration during storage. Regarding the alternative use of the peel as a by-product, the application of natural elicitors significantly increased the content of polyphenols, carotenoids, macronutrients and micronutrients in the peel, especially MeSa, which can be used as a bioactive compound in the food industry. In conclusion, the results indicate that natural elicitors can be an alternative to improve the quality and shelf life of yellow pitahaya fruits. Full article

Banana is a typical tropical fruit that is widely cultivated in tropical and subtropical regions, and consumed daily because of its superior nutritional profile. This study aimed to investigate the changes in bananas’ physicochemical properties and nutritional composition from ripening stages 1 to 9. The analysis included color (peel and flesh), texture, total starch content, resistant starch content, free sugar content, minerals (calcium, magnesium, potassium, sodium, iron, phosphorus), and vitamin content. At the same time, the browning enzyme activities of polyphenol oxidase (PPO), peroxidase, oxalic acid, and tannin were also measured. In this study, the banana peel gradually changed from dark green to light green to yellow during the ripening process, eventually appearing with many black spots, while the pulp color changed from white to light yellow and decreased in brightness. The pulp became softer with a prolonged ripening period, which was inconsistent with the time point of peel color change (ripening period 4–5). However, total starch content decreased from 74% to 31%, resistant starch originally at 32% gradually decreased to 5%, and free sugar content gradually increased with increasing ripening period. Vitamin C content and PPO activity decreased significantly during the ripening period, while other vitamins and minerals did not change significantly. In contrast, oxalic acid, tannin content, and peroxidase activity were negatively correlated with the ripening period. Therefore, this study reveals the changes in the nutrient content of bananas at different ripening stages, which may provide helpful information for researchers and producers to identify suitable raw materials for producing stable and high-nutrition-value banana-related foods during the peak raw material abundance seasons while reducing business risk. Full article

The revalorization of natural resources in food production is increasing, and the effect of climate change is negatively affecting the production of conventional crops. In recent years, edible halophytes have received more attention due to their ability to tolerate a wide range of salinities. Thus, the use of halophytes that require less water and are strongly adapted to high-salinity soil and coastal areas can provide sustainable agriculture in certain areas. In addition, there is growing interest in the study of the possibilities that these species offer as foods due to their excellent nutritional profile and antioxidant properties. For that reason, the exploitation of plants adapted to these areas is nowadays even more important than in the past to guarantee food security in arid or semiarid salinized territories. The available data about the nutrients and bioactive compounds composition of many non-cultivated edible vegetables traditionally used in the Mediterranean area, such as Salicornia edible young shoots, are still scarce. With the aim of improving the knowledge on their nutritional value, the present study provides new data about the content of some compounds with biological activity, such as fiber and organic acids, in eight samples of young shoots of S. patula Duval-Jouve gathered in great mainland and coastal salt marshes in Southwest and Central Spain. Results showed that this vegetable can be considered a healthy food and a very good source of dietary fiber (4.81–6.30 g/100 g fw total fiber). Its organic acid profile showed oxalic, malic, citric and succinic acids. Oxalic acid was the major one, with mean values of 0.151–1.691 g/100 g fw. From the results obtained in this study, S. patula shoots could be recommended as an alternative source of fiber for healthy and sustainable diets in the general adult population with no risk of renal disease. Full article

Accurate information regarding oxalate levels in foods is essential for managing patients with hyperoxaluria, oxalate nephropathy, or those susceptible to calcium oxalate stones. This study aimed to assess the reliability of chatbots in categorizing foods based on their oxalate content. We assessed the accuracy of ChatGPT-3.5, ChatGPT-4, Bard AI, and Bing Chat to classify dietary oxalate content per serving into low (<5 mg), moderate (5–8 mg), and high (>8 mg) oxalate content categories. A total of 539 food items were processed through each chatbot. The accuracy was compared between chatbots and stratified by dietary oxalate content categories. Bard AI had the highest accuracy of 84%, followed by Bing (60%), GPT-4 (52%), and GPT-3.5 (49%) (p < 0.001). There was a significant pairwise difference between chatbots, except between GPT-4 and GPT-3.5 (p = 0.30). The accuracy of all the chatbots decreased with a higher degree of dietary oxalate content categories but Bard remained having the highest accuracy, regardless of dietary oxalate content categories. There was considerable variation in the accuracy of AI chatbots for classifying dietary oxalate content. Bard AI consistently showed the highest accuracy, followed by Bing Chat, GPT-4, and GPT-3.5. These results underline the potential of AI in dietary management for at-risk patient groups and the need for enhancements in chatbot algorithms for clinical accuracy. Full article