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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.
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.
Siegfried Knasmuller - One of the best experts on this subject based on the ideXlab platform.
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effect of common brassica vegetables Brussels Sprouts and red cabbage on the development of preneoplastic lesions induced by 2 amino 3 methylimidazo 4 5 f quinoline iq in liver and colon of fischer 344 rats
Journal of Chromatography B, 2004Co-Authors: Fekadu Kassie, Sylvie Rabot, Bettina Graslkraupp, Michael Kundi, Asima Chakraborty, Brenda Laky, Siegfried KnasmullerAbstract:Abstract Aim of the present study was the investigation of effects of juices from commonly consumed Brassica vegetables (two cultivars of Brussels Sprouts and two cultivars of red cabbage) on formation and development of preneoplastic lesions in colons (aberrant crypt foci, ACF) and livers (glutathione-S-transferase placental form, GST-P+) in male F344 rats. The foci were induced by 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), a widespread carcinogenic heterocyclic aromatic amine which is found in fried meats. Recently, we reported on pronounced protective effects in the two-organ foci model when the vegetable juices were given during the carcinogen treatment but several findings by other groups indicated that breakdown products of glucosinolates contained in Brassica vegetables cause tumour promotion in various organs of laboratory rodents. In the present study, the animals received the juices in the drinking water (5%) over a period of 20 days after treatment with IQ (100 mg/kg bw on 10 alternate days). To increase the foci yield (which facilitates the detection of modifying effects), the animals were fed with a modified (high fat, fibre free) AIN-76 diet. With exception of the sprout variety “Cyrus”, all juices lowered the number of GST-P+ foci as well as the foci area in the liver, but none of these effects was statistically significant. In the colon, none of the juices had an impact on crypt multiplicity (number of crypts/focus), whereas the number of ACF was decreased; only with the sprout variety Maximus the protective effect was significant (reduction 49%). The present findings show that administration of vegetable juices to the animals after the carcinogen does not increase the number and size of IQ-induced preneoplastic lesions in liver and colon.
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chemoprevention of 2 amino 3 methylimidazo 4 5 f quinoline iq induced colonic and hepatic preneoplastic lesions in the f344 rat by cruciferous vegetables administered simultaneously with the carcinogen
Carcinogenesis, 2003Co-Authors: Fekadu Kassie, Sylvie Rabot, Maria Uhl, Bettina Graslkraupp, Ruud Verkerk, Michael Kundi, Monika Chabicovsky, Rolf Schultehermann, Siegfried KnasmullerAbstract:The aim of this study was to investigate the chemopreventive effects of widely consumed cruciferous vegetables, namely Brussels Sprouts and red cabbage towards 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)-induced preneoplastic lesions [liver glutathione-S-transferase placental positive (GST-P(+)) foci and colonic aberrant crypt foci (ACF)]. Male F344 rats were treated with IQ (100 mg/kg bw/g) on 10 alternating days and received drinking water supplemented with Brussels Sprouts and red cabbage juices (5% v/v) before and during the carcinogen treatment. From each vegetable two different cultivars were tested. Brussels Sprouts reduced the frequency of IQ-induced aberrant foci in both organs (41-52% in the colon and 27-67% in the liver). Also, Brussels Sprouts drastically diminished (85-91%) the size of liver GST-P(+) foci, but no such effect was seen in the colon. With red cabbage, the size of liver GST-P(+) foci was markedly reduced (41-83%) whereas the foci frequency was only moderately decreased (19-50%). No protection was seen in the colon after treatment with red cabbage. Cooking (10 min, 100 degrees C) of the vegetables had no influence on their protective effects. The stronger chemoprotective effects of Brussels Sprouts may be due to the fact that the overall glucosinolate contents were substantially (2-3-fold) higher than those of the cabbage cultivars, but it was not possible to attribute the reduction of preneoplastic lesions to specific glucosinolates. The activities of hepatic UDP-glucuronosyltransferase form 2 (UDPGT-2) and cytochrome P4501A2 were increased by both vegetables. The induction effect of Brussels Sprouts on the activity of UDPGT-2 was more marked than that of the red cabbage cultivars, suggesting that increased glucuronidation of IQ may account for the reduction of the preneoplastic lesions. Our findings support the assumption that Brassica vegetables protect against the carcinogenic effects of heterocyclic amines.
Sylvie Rabot - One of the best experts on this subject based on the ideXlab platform.
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Brussels Sprouts, inulin and fermented milk alter the faecal microbiota of human microbiota-associated rats as shown by PCR-temporal temperature gradient gel electrophoresis using universal, Lactobacillus and Bifidobacterium 16S rRNA gene primers
British Journal of Nutrition, 2005Co-Authors: Christele Humblot, Aurelia Bruneau, Malene Sutren, Evelyne Lhoste, Joël Doré, Claude Andrieux, Sylvie RabotAbstract:We investigated the effect of Brussels Sprouts, inulin and a fermented milk on the faecal microbiota diversity of human microbiota-associated (HMA) rats by PCR-temporal temperature gradient gel electrophoresis (PCR-TTGE) using universal and group-specific 16S rRNA gene primers. The HMA rats were submitted to a control diet for 10 d (initial time), then switched to the experimental diets for 4 weeks (final time). Using universal primers, the mean degree of similarity between all faecal samples at initial time was 80.8 %. In the group consuming the control diet throughout the experiment, the mean degree of similarity between the PCR-TTGE profiles at initial v. final time was 76.8 %, reflecting a spontaneous temporal variation. The mean degree of similarity between control and experimental groups at final time was lower, 72.4 %, 74.4 % and 75.6 % for inulin, Brussels Sprouts and fermented milk, respectively, indicating a dietary effect on the predominant populations. Using specific primers, bifidobacteria could be detected only in those rats that had consumed inulin, showing a specific increasing effect of this dietary compound. The Lactobacillus population was very heterogeneous at initial time but tended to homogenize within each dietary group. At final time, caecal contents were collected for analysis of SCFA and beta-glucuronidase activity. Inulin and Brussels Sprouts increased the butyrate and acetate proportion, respectively, while the fermented milk did not modify the caecal biochemistry. This experiment shows for the first time that cruciferous vegetables are able to alter the diversity and the metabolic activities of the digestive microbiota in HMA rats.
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effect of common brassica vegetables Brussels Sprouts and red cabbage on the development of preneoplastic lesions induced by 2 amino 3 methylimidazo 4 5 f quinoline iq in liver and colon of fischer 344 rats
Journal of Chromatography B, 2004Co-Authors: Fekadu Kassie, Sylvie Rabot, Bettina Graslkraupp, Michael Kundi, Asima Chakraborty, Brenda Laky, Siegfried KnasmullerAbstract:Abstract Aim of the present study was the investigation of effects of juices from commonly consumed Brassica vegetables (two cultivars of Brussels Sprouts and two cultivars of red cabbage) on formation and development of preneoplastic lesions in colons (aberrant crypt foci, ACF) and livers (glutathione-S-transferase placental form, GST-P+) in male F344 rats. The foci were induced by 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), a widespread carcinogenic heterocyclic aromatic amine which is found in fried meats. Recently, we reported on pronounced protective effects in the two-organ foci model when the vegetable juices were given during the carcinogen treatment but several findings by other groups indicated that breakdown products of glucosinolates contained in Brassica vegetables cause tumour promotion in various organs of laboratory rodents. In the present study, the animals received the juices in the drinking water (5%) over a period of 20 days after treatment with IQ (100 mg/kg bw on 10 alternate days). To increase the foci yield (which facilitates the detection of modifying effects), the animals were fed with a modified (high fat, fibre free) AIN-76 diet. With exception of the sprout variety “Cyrus”, all juices lowered the number of GST-P+ foci as well as the foci area in the liver, but none of these effects was statistically significant. In the colon, none of the juices had an impact on crypt multiplicity (number of crypts/focus), whereas the number of ACF was decreased; only with the sprout variety Maximus the protective effect was significant (reduction 49%). The present findings show that administration of vegetable juices to the animals after the carcinogen does not increase the number and size of IQ-induced preneoplastic lesions in liver and colon.
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chemoprevention of 2 amino 3 methylimidazo 4 5 f quinoline iq induced colonic and hepatic preneoplastic lesions in the f344 rat by cruciferous vegetables administered simultaneously with the carcinogen
Carcinogenesis, 2003Co-Authors: Fekadu Kassie, Sylvie Rabot, Maria Uhl, Bettina Graslkraupp, Ruud Verkerk, Michael Kundi, Monika Chabicovsky, Rolf Schultehermann, Siegfried KnasmullerAbstract:The aim of this study was to investigate the chemopreventive effects of widely consumed cruciferous vegetables, namely Brussels Sprouts and red cabbage towards 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)-induced preneoplastic lesions [liver glutathione-S-transferase placental positive (GST-P(+)) foci and colonic aberrant crypt foci (ACF)]. Male F344 rats were treated with IQ (100 mg/kg bw/g) on 10 alternating days and received drinking water supplemented with Brussels Sprouts and red cabbage juices (5% v/v) before and during the carcinogen treatment. From each vegetable two different cultivars were tested. Brussels Sprouts reduced the frequency of IQ-induced aberrant foci in both organs (41-52% in the colon and 27-67% in the liver). Also, Brussels Sprouts drastically diminished (85-91%) the size of liver GST-P(+) foci, but no such effect was seen in the colon. With red cabbage, the size of liver GST-P(+) foci was markedly reduced (41-83%) whereas the foci frequency was only moderately decreased (19-50%). No protection was seen in the colon after treatment with red cabbage. Cooking (10 min, 100 degrees C) of the vegetables had no influence on their protective effects. The stronger chemoprotective effects of Brussels Sprouts may be due to the fact that the overall glucosinolate contents were substantially (2-3-fold) higher than those of the cabbage cultivars, but it was not possible to attribute the reduction of preneoplastic lesions to specific glucosinolates. The activities of hepatic UDP-glucuronosyltransferase form 2 (UDPGT-2) and cytochrome P4501A2 were increased by both vegetables. The induction effect of Brussels Sprouts on the activity of UDPGT-2 was more marked than that of the red cabbage cultivars, suggesting that increased glucuronidation of IQ may account for the reduction of the preneoplastic lesions. Our findings support the assumption that Brassica vegetables protect against the carcinogenic effects of heterocyclic amines.
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.
