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Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods.
Foods. 2019 Sep 20; 8(10)F

Abstract

Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the 'vegetable breads' indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the 'vegetable breads'. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In 'kale breads' and 'pea breads', 20% and 84% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods.

Authors+Show Affiliations

Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany. Klopsch@igzev.de. NutriAct - Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal, 14558, Germany. Klopsch@igzev.de. Institute for Food Chemistry, Hamburg School of Food Science, Universität Hamburg, Grindelallee 117, 20146 Hamburg, Germany. Klopsch@igzev.de.Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany. Baldermann@igzev.de. NutriAct - Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal, 14558, Germany. Baldermann@igzev.de. Germany Department of Food Chemistry, University of Potsdam, Institute of Nutritional Science, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany. Baldermann@igzev.de.NutriAct - Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal, 14558, Germany. Alexander.Voss@igv-gmbh.de. Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558 Nuthetal, Germany. Alexander.Voss@igv-gmbh.de.NutriAct - Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal, 14558, Germany. Rohn@chemie.uni-hamburg.de. Institute for Food Chemistry, Hamburg School of Food Science, Universität Hamburg, Grindelallee 117, 20146 Hamburg, Germany. Rohn@chemie.uni-hamburg.de. Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558 Nuthetal, Germany. Rohn@chemie.uni-hamburg.de.Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany. Schreiner@igzev.de. NutriAct - Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal, 14558, Germany. Schreiner@igzev.de.Division Quality and Sensory of Plant Products, Department of Crop Sciences, Georg-August-Universität Göttingen, Carl-Sprengel-Weg 1, 37075 Goettingen, Germany. susanne.neugart@uni-goettingen.de.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31547068

Citation

Klopsch, Rebecca, et al. "Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica Oleracea Var. Sabellica) and Pea (Pisum Sativum) Leaves Being Added to Lentil Flour Fortified Bread: a Novel Approach for Producing Functional Foods." Foods (Basel, Switzerland), vol. 8, no. 10, 2019.
Klopsch R, Baldermann S, Voss A, et al. Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods. Foods. 2019;8(10).
Klopsch, R., Baldermann, S., Voss, A., Rohn, S., Schreiner, M., & Neugart, S. (2019). Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods. Foods (Basel, Switzerland), 8(10). https://doi.org/10.3390/foods8100427
Klopsch R, et al. Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica Oleracea Var. Sabellica) and Pea (Pisum Sativum) Leaves Being Added to Lentil Flour Fortified Bread: a Novel Approach for Producing Functional Foods. Foods. 2019 Sep 20;8(10) PubMed PMID: 31547068.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods. AU - Klopsch,Rebecca, AU - Baldermann,Susanne, AU - Voss,Alexander, AU - Rohn,Sascha, AU - Schreiner,Monika, AU - Neugart,Susanne, Y1 - 2019/09/20/ PY - 2019/08/28/received PY - 2019/09/13/revised PY - 2019/09/16/accepted PY - 2019/9/25/entrez PY - 2019/9/25/pubmed PY - 2019/9/25/medline KW - antioxidant activity KW - carotenoids KW - flavonoids KW - kale KW - narrow-banded UVB KW - pea KW - thermal processing JF - Foods (Basel, Switzerland) JO - Foods VL - 8 IS - 10 N2 - Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the 'vegetable breads' indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the 'vegetable breads'. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In 'kale breads' and 'pea breads', 20% and 84% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/31547068/Narrow_Banded_UVB_Affects_the_Stability_of_Secondary_Plant_Metabolites_in_Kale__Brassica_oleracea_var__sabellica__and_Pea__Pisum_sativum__Leaves_Being_Added_to_Lentil_Flour_Fortified_Bread:_A_Novel_Approach_for_Producing_Functional_Foods_ L2 - https://www.mdpi.com/resolver?pii=foods8100427 DB - PRIME DP - Unbound Medicine ER -
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