Biofortified Beverage with Chlorogenic Acid from Stressed Carrots: Anti-Obesogenic, Antioxidant, and Anti-Inflammatory Properties.

Using wounding stress to increase the bioactive phenolic content in fruits and vegetables offers a promising strategy to enhance their health benefits. When wounded, such phenolics accumulate in plants and can provide antioxidant, anti-inflammatory, and anti-obesogenic properties. This study investigates the potential of using wounding stress-treated carrots biofortified with phenolic compounds as a raw material to extract carrot juice with increased nutraceutical properties. Fresh carrots were subjected to wounding stress via slicing and then stored at 15 °C for 48 h to allow phenolic accumulation. These phenolic-enriched slices were blanched, juiced, and blended with orange juice (75:25 ratio) and 15% (w/v) broccoli sprouts before pasteurization. The pasteurized juice was characterized by its physicochemical attributes and bioactive compound content over 28 days of storage at 4 °C. Additionally, its antioxidant, anti-inflammatory, and anti-obesogenic potentials were assessed using in vitro assays, both pre- and post-storage. The results reveal that juice derived from stressed carrots (SJ) possessed 49%, 83%, and 168% elevated levels of total phenolics, chlorogenic acid, and glucosinolates, respectively, compared to the control juice (CJ) (p < 0.05). Both juices reduced lipid accumulation in 3T3-L1 cells and nitric oxide production in Raw 264.7 cells, without significant differences between them. SJ further displayed a 26.4% increase in cellular antioxidant activity. The juice's bioactive characteristics remained stable throughout storage time. In conclusion, the utilization of juice obtained from stressed carrots in a blend with orange juice and broccoli sprouts offers a promising method to produce a beverage enriched in bioactive compounds and antioxidant potential.

Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts.

RESEARCH BACKGROUND: Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities. EXPERIMENTAL APPROACH: Polyphenolic compounds and ascorbic acid were determined by electrochemical and spectrophotometric methods. An enzymatic biosensor and a nanocomposite sensor were used for polyphenolic compounds and ascorbic acid, respectively, in electrochemical measurements, while Folin-Ciocalteu and Kampfenkel methods were used for spectrophotometric measurements. RESULTS AND CONCLUSION: Results obtained through the different methodologies were comparable and consistent with each other. Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts. Moreover, both techniques enable the detection of the analyte concentration changes in samples exposed to different UV-C intensities and storage days. Finally, it was observed that the antioxidant capacity depends on the type of food, treatment and storage period. NOVELTY AND SCIENTIFIC CONTRIBUTION: Both methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents.

Quantificação de micronutrientes em vegetais submetidos a diferentes métodos de cocção para doente renal crônico / Measurement of micronutrients in vegetables submitted to different methods of cooking for patient with chronic kidney disease

Introdução: Métodos de cocção adequados são importantes para a boa nutrição do paciente com Doença Renal Crônica (DRC). Objetivos: Quantificar Na, K e P em vegetais para indicar aos pacientes com DRC. Métodos: Foram quantificados o teor de sódio, potássio e fósforo da cenoura e batata inglesa, submetidos a quatro métodos de cocção: em água, a vapor, por irradiação em forno de micro-ondas e desidratação. Resultados: Para a cenoura, as maiores reduções de Na (37,0%) e K (33,7%) foram obtidas por cocção em água, e de P (18,3%), a vapor. Na batata, houve diminuição de P (55,1%) e K (33,8%), por cocção em água e um acréscimo de Na, após todos os processos. Conclusão: Os métodos de preparo desses alimentos, mais indicados ao portador de DRC foram cocção em água e a vácuo, devendo ser evitado o de desidratação.

Introduction: Appropriate cooking methods are important for the good nutrition of the patient with Chronic Kidney Disease (CKD). Objective: To quantify Na, K and P in vegetables for indicate to the patients with CKD. Method: We quantified the content of sodium, potassium and phosphorus of the carrot and English potato submitted to four approaches of cooking: in water, by steam, by irradiation in a microwave oven and dehydration. Results: For the carrot, the highest reduction of Na (37.0%) and K (33.7%) were obtained by boiling in water, and of P (18.3%) by steam. In potato, there was a decrease of P (55.1%) and of K (33.8%) by cooking in water and an addition of Na, after all processes. Conclusion: The most indicated methods of preparing these foods for patients with CKD were cooking it in water and in vaccum, should be avoided dehydration.

Condições higiênico-sanitárias de cenoura minimamente processada comercializada em supermercados de Teresina, PI / Higienic-sanitary conditions of carrot most minimum prosecuted surveillance in supermarkets of Teresina, PI

Legumes e hortaliças minimamente processados estão sendo comercializados em Teresina, PI devido ao aumento da população urbana, redução da permanência das pessoas em suas residências e a necessidade de dieta mais natural. Foram analisadas 30 amostras de 200 gramas de cenoura minimamente processadas, descascadas e raladas em tiras, embaladas em bandejas de isopor envoltas com filme de polietileno estocadas sob refrigeração (8,0 a 10,0ºC) em dois supermercados de Teresina-PI. Após coleta, as amostras eram acondicionadas em caixa isotérmicas com gelo reciclável e conduzidas imediatamente ao Laboratório de Microbiologia, onde eram prontamente analisadas. Foram realizadas análises de números mais prováveis de coliformes termotolerantes (CT) e de Escherichia coli, contagem de bolores e leveduras (BL) e de bactérias heterotróficas (CBH) e pesquisa de Salmnonella sp. As contagens de BL foram semelhantes às de CBH (P<0,05). Em 28 (93,3 por cento) das amostras os valores de pH oscilaram entre 4,0 e 4,9 inferiores aos fisiológicos de 6,0. Pode-se observar que 19 amostras (63,3 por cento) estavam acima do limite estabelecido para CT. Em 13 amostras (43,3 por cento) foram isoladas Escherichia coli em 22 (73,3 por cento) apresentaram CBH acima de 105 UFC/g e todas as amostras apresentaram BL, destas, 22 amostras (73,3 por cento) com contagens acima de 106 UFC/g. As amostras apresentaram alterações sensoriais visíveis causadas pelas elevadas contagens microbianas. Estas alterações provocaram perdas das qualidades nutricionais das cenouras, deste modo, não são indicadas para alimentação humana, embora as amostras de cenouras MP embaladas e refrigeradas acondicionadas em expositores dos supermercados pesquisados estivessem dentro do período de validade proposto pelo fabricante. Os VMP devem ser preparados no seu tempo máximo de maturação, porém, devido ao processamento no qual os tecidos são expostos elas ficam mais susceptíveis as alterações bacterianas.(AU)

Vegetables and vegetables minimally processed are being marketed in Teresina-PI due to the increase of the urbanpopulation, reduction of the people's permanence in its residences and the need of more natural diet. 30 samples of 200 grams of carrot minimally processed were analyzed, shelled and grated in ribbons, baled in trays of wrapped up isopod with film of polietileno stockades under refrigeration (8,0 to lO,O°C) in two supermarkets of Teresina-PI. After collection the samples were conditioned in isothermals box with recycled ice and driven immediately to the Laboratory of Microbiology, where they were analyzed quickly. Analyses of more probable numbers (MPN) of Coliform Thermotolerant were accomplished (CT) and of Escherichia coli, count of Yeast and Mold (YM) and count of Heterotrophyc Bacteria (HB), and research of Salmonella sp. The count of YM went similar to the one of HB (P <0,05). In 28 (93,3%) of the samples the pH values oscillated between 4,0 and 4,9, inferior to the physiologic of 6,0. it can be observed that 19 samples (63,3%) they were above the limit established for CT. ln 13 samples (43,3%) they were isolated Escherichia coli In 22 (73,3%) they presented HB above 105 UFC/g and all the samples presented YM, of these, 22 samples (73,3%) with count above 106 UFC/g, The samples presented visible sensorial alterations caused by the high microbial count. These alterations provoked losses of the nutritional qualities of the carrots, this way, they are not suitable for human feeding, although the samples of carrots minimally processed baled and refrigerated conditioned in exhibitors of the researched supermarkets they were inside of the validity period proposed by the maker, they were already evident the microbial alterations. VMP should be prepared in its maximum time of maturation; even so, due to the processing in which the fabrics are exposed they are more susceptive to the bacterial alterations. (AU)