Component analysis of nutritionally rich chloroplasts: recovery from conventional and unconventional green plant species

A study of the literature indicates that chloroplasts synthesise a range of molecules, many of which have nutritional value for humans, but as yet no one has established the nutritional credentials of chloroplasts recovered from plant cells. Chloroplast-rich-fractions (CRFs) were prepared from green plant species and the macro- and micronutrient composition compared with the whole leaf materials (WLMs). The results indicated that, on a dry weight basis, CRF material from a range of green biomass was enriched in lipids and proteins, and in a range of micronutrients compared with the WLM. Vitamins E, pro-vitamin A, and lutein were all greater in CRF preparations. Of the minerals, iron was most notably concentrated in CRF. Spinach CRFs possessed the highest α-tocopherol (62 mg 100 g-1 , dry weight (DW)), β-carotene (336 mg 100 g- 1 DW) and lutein (341 mg 100 g-1 DW) contents, whilst grass CRFs had the highest concentration of alpha-linolenic acid (ALA) (69.5 mg g-1). The higher concentrations of α-tocopherol, β-carotene, lutein, ALA and trace minerals (Fe and Mn) in CRFs suggest their potential use as concentrated ingredients in food formulations deficient in these nutrients

Effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption

The oxalate content of beetroot, carrot, celeriac and parsnip after freezing by traditional and modified methods (the latter resulting in a convenience food product), and after the preparation of frozen products for consumption was evaluated. The highest content of total and soluble oxalates (105 and 82 mg 100 g-1 fresh matter) was found in beetroot. The lowest proportion (55%) of soluble oxalates was noted in celeriac; this proportion was higher in the remaining vegetables, being broadly similar for each of them. Blanching brought about a significant decrease in total and soluble oxalates in fresh vegetables. Cooking resulted in a higher loss of oxalates. The level of oxalates in products prepared for consumption directly after freezing approximated that before freezing. Compared with the content before freezing, vegetables prepared for consumption by cooking after frozen storage contained less oxalates, except for total oxalates in parsnip and soluble oxalates in beetroot and celeriac. The highest ratio of oxalates to calcium was found in raw beetroot; it was two times lower in raw carrot; five times lower in raw celeriac; and eight times lower in raw parsnip. These ratios were lower after technological and culinary processing. The percentage of oxalate bound calcium depended on the species; this parameter was not significantly affected by the procedures applied. The true retention of oxalates according to Judprasong et al. (2006) was lower than retention calculated taking its content in 100 g fresh matter into account.

Zawartość tiaminy i ryboflawiny w świeżych oraz konserwowanych metodą mrożenia i apertyzacji nasionach bobu

The contents of thiamin and riboflavin in fresh, blanched and preserved (frozen and canned) broad bean seeds were determined. Four broad bean cultivars in the same ripeness stage and two cullivars in four different stages of ripeness were investigated.Ocenie poddano zawartość witamin B₁ i B₂ w następujących odmianach bobu: Windsor Biały, Comprimo RS, Green Hangdown i Threefoldwhite, zbieranych i przerabianych na mrożonki i konserwy przy 30% suchej masy. Ponadto w odmianach Comprimo RS i Threefoldwhite określono zawartość tych witamin w zależności od stopnia dojrzałości nasion w zakresie 25-40% suchej masy, w przedziale co 5%. Świeże nasiona bobu pozyskiwane przy 30% suchej masy w zależności od odmiany zawierały 124-252 μg tiaminy i 54-66 μg ryboflawiny w 100 g świeżej masy. Zdecydowanie najwięcej tiaminy miały nasiona odmiany Threefoldwhite. Zróżnicowanie między pozostałymi odmianami nie przekroczyło 10%. Wyższą zawartością ryboflawiny charakteryzowała się odmiana Windsor Biały, a najniższą odmiana Green Hangdown. Zróżnicowanie między odmianami w zawartości witamin B₁ i B₂ w produktach finalnych miało podobny charakter jak w surowcu. Wraz ze wzrosłem stopnia dojrzałości nasion bobu zawartość tiaminy rosła a ryboflawiny miała tendencję spadkową. Stwierdzenie to dotyczy zarówno surowca, jak i wyrobów gotowych. Blanszowanie nasion bobu było przyczyną strat tiaminy o 4-10%, zaś ryboflawiny o 7-18% w porównaniu do ilości wykazanej w surowcu. Mrożenie i zamrażalnicze składowanie praktycznie nie spowodowało zmian w zawartości tych witamin. Całe nasiona ugotowanych mrożonek w porównaniu z surowcem zachowały 76-85% tiaminy i 68-78% ryboflawiny, a konserw apertyzowanych odpowiednio 57-69% i 53-66%. Liścienie nieznacznie różniły się zawartością badanych witamin od nasion całych