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

Abstract

A study of the literature indicates that chloroplasts synthesise a range of molecules, many of which have nutritional value for humans, but the nutritional credentials of chloroplasts recovered from plant cells are not established. Chloroplast-rich-fractions (CRFs) were prepared from green plant species and the macro- and micro-nutrient 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, dry weight (DW)], β-carotene (336 mg 100 g DW) and lutein (341 mg 100 g DW) contents, whilst grass CRFs had the highest concentration of alpha-linolenic acid (ALA) (69.5 mg g). The higher concentrations of α-tocopherol, β-carotene, lutein, ALA and trace minerals (Fe and Mn) in CRFs suggested their potential use as concentrated ingredients in food formulations deficient in these nutrients.

Chloroplast-rich material from the physical fractionation of pea vine (Pisum sativum) postharvest field residue (Haulm)

“…However, the initial -tocopherol content in the chloroplast-rich material from fresh pea vine haulm is lower than for -carotene. This agrees with the lower content of -tocopherol as compared to -carotene reported in peas (Bouzari et al, 2015), and in the CRF isolated from spinach, kale, nettle and grass leaves (Gedi et al, 2017). The freeze storage of the juice prior to chloroplast isolation leads to -tocopherol loss of 54%, suggesting oxidation of -tocopherol.…”

“…The dried lipids extracted from 0.1 g of dried CRF were dispersed in 2 mL chloroform and methyl pentadecanoate was added as internal standard to a concentration of 0.91 mg/mL. Next, 0.4 mL of trimethylsulfonium hydroxide was added for methylation and left standing for at least 10 min to ensure complete conversion of fatty acids to fatty acids methyl esters (FAMEs) (Gedi et al, 2017).…”

“…Spinach (Spinacia oleracea L.) is traditionally considered to have high nutritional quality. For that reason, the nutritional content found in the CRF of pea vine haulm is going to be related in this section to that of CRF isolated from spinach leaves (Gedi et al, 2017) and with the recommended nutritional intake (RNI) for adults as stated by the FAO. Calculations related to nutritional content in fresh spinach leaves were based on the USDA National Nutrient database.…”

“…Recent work in our laboratory demonstrated the nutritional value of a chloroplast-rich fraction (CRF) obtained by osmoticum-assisted recovery of chloroplasts from spinach leaves (Gedi et al, 2017). A more sustainable method is used in the current study in which the green biomass is squeezed by passing through a screw-press juicer and the extracted juice preserves the chloroplast integrity.…”

Profile of chlorophylls and carotenoids of wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.) microgreens

“…The Chl contents of micro-greens cultivated are slightly lower than Kale (820 ± 100 mg/100 g DM) and comparable to Spinach (780 ± 160 mg/100 g DM) (Gedi et al 2017) but twice of chicory (175-370 mg/100 g DM) (Znidarcic et al 2011) and 2-5 times of broccoli (135-280 mg/100 g DM) (Farnham and Kopsell 2009). The Car content of wheat and barley micro-greens are slightly lower than Kale (75.51-101.95 mg/100 g DM), chard (76.59-82.08 mg/100 g DM) and lettuce (69.69-78.3 mg/100 g DM) and comparable to carrot (45.05-73.68 mg/100 g DM), but higher than leek (29.33-40.78 mg/100 g DM) and 2-4 times of broccoli (13.7-25.4 mg/100 g DM) (Yoon et al 2012).…”