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Nicoletta Pellegrini - One of the best experts on this subject based on the ideXlab platform.
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physicochemical and microbiological quality of sous vide processed carrots and Brussels Sprouts
Food and Bioprocess Technology, 2013Co-Authors: Massimiliano Rinaldi, Elisa Morini, Ferdinando Meli, Chiara Dallasta, Monica Gatti, Nicoletta Pellegrini, Emma ChiavaroAbstract:Physical properties, microbiological quality and volatile compounds of sous-vide-processed carrots and Brussels Sprouts were analysed after 1, 5 and 10 days of refrigerated storage. Similar analyses were performed on raw and steamed carrots and Brussels Sprout for comparison. Sous-vide carrots were firmer than steamed and firmness increased during storage. Similar values of colour indices were obtained for both steamed and sous-vide carrots, which also showed an increase of redness and colour saturation during storage. Aerobic and anaerobic counts of raw carrots were significantly reduced both by steaming and sous-vide procedures at values lower than 1 log cfu/g; these values were maintained until the end of storage. Among volatiles, terpenes were better preserved in sous-vide than steamed carrots, but all volatile fractions were significantly affected during storage. Steamed Brussels Sprouts were softer and greener than sous-vide-processed ones, but softening and loss of green of the latter increased under vacuum storage. Microbiological counts of raw products were more efficiently reduced by sous-vide procedures than steaming. Higher amounts of nitriles and terpenes were shown in sous-vide vegetables in comparison to steamed, whereas thiocyanates and isothiocyanates occurred in lower quantities. Volatiles were not affected during 5 days of storage.
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nutritional quality of sous vide cooked carrots and Brussels Sprouts
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Emma Chiavaro, Chiara Manzi, Angelo Visconti, Vincenzo Fogliano, Teresa Mazzeo, Nicoletta PellegriniAbstract:Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels Sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels Sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels Sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional...
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Nutritional quality of sous vide cooked carrots and Brussels Sprouts
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Emma Chiavaro, Chiara Manzi, Angelo Visconti, Vincenzo Fogliano, Teresa Mazzeo, Nicoletta PellegriniAbstract:Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels Sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels Sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels Sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional quality of carrots, which remain a good source of carotenoids also after long refrigerated storage, whereas the same treatment could be recommended as an alternative to oven-steaming in the preparation of Brussels Sprouts for short-term maintenance to avoid a large ascorbic acid depletion.
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effect of different cooking methods on color phytochemical concentration and antioxidant capacity of raw and frozen brassica vegetables
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Nicoletta Pellegrini, Emma Chiavaro, Vincenzo Fogliano, Teresa Mazzeo, Claudio Gardana, Daniele Contino, Monica Gallo, Patrizia Riso, Marisa PorriniAbstract:This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content (carotenoids, chlorophylls, glucosinolates, polyphenols, and ascorbic acid), total antioxidant capacity (TAC), and color changes of three generally consumed Brassica vegetables analyzed fresh and frozen. Among cooking procedures, boiling determined an increase of fresh broccoli carotenoids and fresh Brussels Sprout polyphenols, whereas a decrease of almost all other phytochemicals in fresh and frozen samples was observed. Steaming procedures determined a release of polyphenols in both fresh and frozen samples. Microwaving was the best cooking method for maintaining the color of both fresh and frozen vegetables and obtaining a good retention of glucosinolates. During all cooking procedures, ascorbic acid was lost in great amount from all vegetables. Chlorophylls were more stable in frozen samples than in fresh ones, even though steaming methods were able to bet...
Emma Chiavaro - One of the best experts on this subject based on the ideXlab platform.
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physicochemical and microbiological quality of sous vide processed carrots and Brussels Sprouts
Food and Bioprocess Technology, 2013Co-Authors: Massimiliano Rinaldi, Elisa Morini, Ferdinando Meli, Chiara Dallasta, Monica Gatti, Nicoletta Pellegrini, Emma ChiavaroAbstract:Physical properties, microbiological quality and volatile compounds of sous-vide-processed carrots and Brussels Sprouts were analysed after 1, 5 and 10 days of refrigerated storage. Similar analyses were performed on raw and steamed carrots and Brussels Sprout for comparison. Sous-vide carrots were firmer than steamed and firmness increased during storage. Similar values of colour indices were obtained for both steamed and sous-vide carrots, which also showed an increase of redness and colour saturation during storage. Aerobic and anaerobic counts of raw carrots were significantly reduced both by steaming and sous-vide procedures at values lower than 1 log cfu/g; these values were maintained until the end of storage. Among volatiles, terpenes were better preserved in sous-vide than steamed carrots, but all volatile fractions were significantly affected during storage. Steamed Brussels Sprouts were softer and greener than sous-vide-processed ones, but softening and loss of green of the latter increased under vacuum storage. Microbiological counts of raw products were more efficiently reduced by sous-vide procedures than steaming. Higher amounts of nitriles and terpenes were shown in sous-vide vegetables in comparison to steamed, whereas thiocyanates and isothiocyanates occurred in lower quantities. Volatiles were not affected during 5 days of storage.
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nutritional quality of sous vide cooked carrots and Brussels Sprouts
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Emma Chiavaro, Chiara Manzi, Angelo Visconti, Vincenzo Fogliano, Teresa Mazzeo, Nicoletta PellegriniAbstract:Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels Sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels Sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels Sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional...
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Nutritional quality of sous vide cooked carrots and Brussels Sprouts
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Emma Chiavaro, Chiara Manzi, Angelo Visconti, Vincenzo Fogliano, Teresa Mazzeo, Nicoletta PellegriniAbstract:Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels Sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels Sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels Sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional quality of carrots, which remain a good source of carotenoids also after long refrigerated storage, whereas the same treatment could be recommended as an alternative to oven-steaming in the preparation of Brussels Sprouts for short-term maintenance to avoid a large ascorbic acid depletion.
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effect of different cooking methods on color phytochemical concentration and antioxidant capacity of raw and frozen brassica vegetables
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Nicoletta Pellegrini, Emma Chiavaro, Vincenzo Fogliano, Teresa Mazzeo, Claudio Gardana, Daniele Contino, Monica Gallo, Patrizia Riso, Marisa PorriniAbstract:This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content (carotenoids, chlorophylls, glucosinolates, polyphenols, and ascorbic acid), total antioxidant capacity (TAC), and color changes of three generally consumed Brassica vegetables analyzed fresh and frozen. Among cooking procedures, boiling determined an increase of fresh broccoli carotenoids and fresh Brussels Sprout polyphenols, whereas a decrease of almost all other phytochemicals in fresh and frozen samples was observed. Steaming procedures determined a release of polyphenols in both fresh and frozen samples. Microwaving was the best cooking method for maintaining the color of both fresh and frozen vegetables and obtaining a good retention of glucosinolates. During all cooking procedures, ascorbic acid was lost in great amount from all vegetables. Chlorophylls were more stable in frozen samples than in fresh ones, even though steaming methods were able to bet...
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Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables
'American Chemical Society (ACS)', 2010Co-Authors: N. Pellegrini, Emma Chiavaro, Vincenzo Fogliano, Claudio Gardana, Daniele Contino, Monica Gallo, Patrizia Riso, T. Mazzeo, Marisa PorriniAbstract:This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content (carotenoids, chlorophylls, glucosinolates, polyphenols, and ascorbic acid), total antioxidant capacity (TAC), and color changes of three generally consumed Brassica vegetables analyzed fresh and frozen. Among cooking procedures, boiling determined an increase of fresh broccoli carotenoids and fresh Brussels Sprout polyphenols, whereas a decrease of almost all other phytochemicals in fresh and frozen samples was observed. Steaming procedures determined a release of polyphenols in both fresh and frozen samples. Microwaving was the best cooking method for maintaining the color of both fresh and frozen vegetables and obtaining a good retention of glucosinolates. During all cooking procedures, ascorbic acid was lost in great amount from all vegetables. Chlorophylls were more stable in frozen samples than in fresh ones, even though steaming methods were able to better preserve these compounds in fresh samples than others cooking methods applied. The overall results of this study demonstrate that fresh Brassica vegetables retain phytochemicals and TAC better than frozen samples
Teresa Mazzeo - One of the best experts on this subject based on the ideXlab platform.
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nutritional quality of sous vide cooked carrots and Brussels Sprouts
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Emma Chiavaro, Chiara Manzi, Angelo Visconti, Vincenzo Fogliano, Teresa Mazzeo, Nicoletta PellegriniAbstract:Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels Sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels Sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels Sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional...
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Nutritional quality of sous vide cooked carrots and Brussels Sprouts
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Emma Chiavaro, Chiara Manzi, Angelo Visconti, Vincenzo Fogliano, Teresa Mazzeo, Nicoletta PellegriniAbstract:Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels Sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels Sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels Sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional quality of carrots, which remain a good source of carotenoids also after long refrigerated storage, whereas the same treatment could be recommended as an alternative to oven-steaming in the preparation of Brussels Sprouts for short-term maintenance to avoid a large ascorbic acid depletion.
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effect of different cooking methods on color phytochemical concentration and antioxidant capacity of raw and frozen brassica vegetables
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Nicoletta Pellegrini, Emma Chiavaro, Vincenzo Fogliano, Teresa Mazzeo, Claudio Gardana, Daniele Contino, Monica Gallo, Patrizia Riso, Marisa PorriniAbstract:This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content (carotenoids, chlorophylls, glucosinolates, polyphenols, and ascorbic acid), total antioxidant capacity (TAC), and color changes of three generally consumed Brassica vegetables analyzed fresh and frozen. Among cooking procedures, boiling determined an increase of fresh broccoli carotenoids and fresh Brussels Sprout polyphenols, whereas a decrease of almost all other phytochemicals in fresh and frozen samples was observed. Steaming procedures determined a release of polyphenols in both fresh and frozen samples. Microwaving was the best cooking method for maintaining the color of both fresh and frozen vegetables and obtaining a good retention of glucosinolates. During all cooking procedures, ascorbic acid was lost in great amount from all vegetables. Chlorophylls were more stable in frozen samples than in fresh ones, even though steaming methods were able to bet...
Vincenzo Fogliano - One of the best experts on this subject based on the ideXlab platform.
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nutritional quality of sous vide cooked carrots and Brussels Sprouts
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Emma Chiavaro, Chiara Manzi, Angelo Visconti, Vincenzo Fogliano, Teresa Mazzeo, Nicoletta PellegriniAbstract:Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels Sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels Sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels Sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional...
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Nutritional quality of sous vide cooked carrots and Brussels Sprouts
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Emma Chiavaro, Chiara Manzi, Angelo Visconti, Vincenzo Fogliano, Teresa Mazzeo, Nicoletta PellegriniAbstract:Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels Sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels Sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels Sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional quality of carrots, which remain a good source of carotenoids also after long refrigerated storage, whereas the same treatment could be recommended as an alternative to oven-steaming in the preparation of Brussels Sprouts for short-term maintenance to avoid a large ascorbic acid depletion.
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effect of different cooking methods on color phytochemical concentration and antioxidant capacity of raw and frozen brassica vegetables
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Nicoletta Pellegrini, Emma Chiavaro, Vincenzo Fogliano, Teresa Mazzeo, Claudio Gardana, Daniele Contino, Monica Gallo, Patrizia Riso, Marisa PorriniAbstract:This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content (carotenoids, chlorophylls, glucosinolates, polyphenols, and ascorbic acid), total antioxidant capacity (TAC), and color changes of three generally consumed Brassica vegetables analyzed fresh and frozen. Among cooking procedures, boiling determined an increase of fresh broccoli carotenoids and fresh Brussels Sprout polyphenols, whereas a decrease of almost all other phytochemicals in fresh and frozen samples was observed. Steaming procedures determined a release of polyphenols in both fresh and frozen samples. Microwaving was the best cooking method for maintaining the color of both fresh and frozen vegetables and obtaining a good retention of glucosinolates. During all cooking procedures, ascorbic acid was lost in great amount from all vegetables. Chlorophylls were more stable in frozen samples than in fresh ones, even though steaming methods were able to bet...
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Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables
'American Chemical Society (ACS)', 2010Co-Authors: N. Pellegrini, Emma Chiavaro, Vincenzo Fogliano, Claudio Gardana, Daniele Contino, Monica Gallo, Patrizia Riso, T. Mazzeo, Marisa PorriniAbstract:This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content (carotenoids, chlorophylls, glucosinolates, polyphenols, and ascorbic acid), total antioxidant capacity (TAC), and color changes of three generally consumed Brassica vegetables analyzed fresh and frozen. Among cooking procedures, boiling determined an increase of fresh broccoli carotenoids and fresh Brussels Sprout polyphenols, whereas a decrease of almost all other phytochemicals in fresh and frozen samples was observed. Steaming procedures determined a release of polyphenols in both fresh and frozen samples. Microwaving was the best cooking method for maintaining the color of both fresh and frozen vegetables and obtaining a good retention of glucosinolates. During all cooking procedures, ascorbic acid was lost in great amount from all vegetables. Chlorophylls were more stable in frozen samples than in fresh ones, even though steaming methods were able to better preserve these compounds in fresh samples than others cooking methods applied. The overall results of this study demonstrate that fresh Brassica vegetables retain phytochemicals and TAC better than frozen samples
Ilse E Renner - One of the best experts on this subject based on the ideXlab platform.
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using near infrared reflectance spectroscopy nirs to predict glucobrassicin concentrations in cabbage and Brussels Sprout leaf tissue
Plant Methods, 2020Co-Authors: Ilse E RennerAbstract:Background Glucobrassicin (GBS) and its hydrolysis product indole-3-carbinol are important nutritional constituents implicated in cancer chemoprevention. Dietary consumption of vegetables sources of GBS, such as cabbage and Brussels Sprouts, is linked to tumor suppression, carcinogen excretion, and cancer-risk reduction. High-performance liquid-chromatography (HPLC) is the current standard GBS identification method, and quantification is based on UV-light absorption in comparison to known standards or via mass spectrometry. These analytical techniques require expensive equipment, trained laboratory personnel, hazardous chemicals, and they are labor intensive. A rapid, nondestructive, inexpensive quantification method is needed to accelerate the adoption of GBS-enhancing production systems. Such an analytical method would allow producers to quantify the quality of their products and give plant breeders a high-throughput phenotyping tool to increase the scale of their breeding programs for high GBS-accumulating varieties. Near-infrared reflectance spectroscopy (NIRS) paired with partial least squares regression (PLSR) could be a useful tool to develop such a method. Results Here we demonstrate that GBS concentrations of freeze-dried tissue from a wide variety of cabbage and Brussels Sprouts can be predicted using partial least squares regression from NIRS data generated from wavelengths between 950 and 1650 nm. Cross-validation models had R2 = 0.75 with RPD = 2.3 for predicting µmol GBS·100 g-1 fresh weight and R2 = 0.80 with RPD = 2.4 for predicting µmol GBS·g-1 dry weight. Inspections of equation loadings suggest the molecular associations used in modeling may be due to first overtones from O-H stretching and/or N-H stretching of amines. Conclusions A calibration model suitable for screening GBS concentration of freeze-dried leaf tissue using NIRS-generated data paired with PLSR can be created for cabbage and Brussels Sprouts. Optimal NIRS wavelength ranges for calibration remain an open question.
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using near infrared reflectance spectroscopy nirs to predict glucobrassicin concentrations in cabbage and Brussels Sprout leaf tissue
Plant Methods, 2020Co-Authors: Ilse E RennerAbstract:Glucobrassicin (GBS) and its hydrolysis product indole-3-carbinol are important nutritional constituents implicated in cancer chemoprevention. Dietary consumption of vegetables sources of GBS, such as cabbage and Brussels Sprouts, is linked to tumor suppression, carcinogen excretion, and cancer-risk reduction. High-performance liquid-chromatography (HPLC) is the current standard GBS identification method, and quantification is based on UV-light absorption in comparison to known standards or via mass spectrometry. These analytical techniques require expensive equipment, trained laboratory personnel, hazardous chemicals, and they are labor intensive. A rapid, nondestructive, inexpensive quantification method is needed to accelerate the adoption of GBS-enhancing production systems. Such an analytical method would allow producers to quantify the quality of their products and give plant breeders a high-throughput phenotyping tool to increase the scale of their breeding programs for high GBS-accumulating varieties. Near-infrared reflectance spectroscopy (NIRS) paired with partial least squares regression (PLSR) could be a useful tool to develop such a method. Here we demonstrate that GBS concentrations of freeze-dried tissue from a wide variety of cabbage and Brussels Sprouts can be predicted using partial least squares regression from NIRS data generated from wavelengths between 950 and 1650 nm. Cross-validation models had R2 = 0.75 with RPD = 2.3 for predicting µmol GBS·100 g−1 fresh weight and R2 = 0.80 with RPD = 2.4 for predicting µmol GBS·g−1 dry weight. Inspections of equation loadings suggest the molecular associations used in modeling may be due to first overtones from O–H stretching and/or N–H stretching of amines. A calibration model suitable for screening GBS concentration of freeze-dried leaf tissue using NIRS-generated data paired with PLSR can be created for cabbage and Brussels Sprouts. Optimal NIRS wavelength ranges for calibration remain an open question.
