Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta

Ceccanti, Costanza; Finimundy, Tiane C.; Melgar, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian

doi:10.1016/j.foodchem.2022.132462

Cited by 7 publications

(5 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Natural matrices have been increasingly investigated as sources of bioactive molecules, not only for their benefits for human health, but also for their technological functionalities in food and cosmetic products [ 1 , 2 , 3 , 4 , 5 ]. Their wealth in such compounds has been widely demonstrated along the last decades, as have their bioactive properties.…”

Section: Introductionmentioning

confidence: 99%

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

et al. 2022

Self Cite

View full text Add to dashboard Cite

Pumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them. However, the seeds, peels, and fibrous strands resulting from pumpkin processing are still poorly explored by the food industry. The current study used those fruit components from the genotypes of pumpkin that are economically significant in Portugal and Algeria to produce bioactive extracts. In order to support their usage as preservatives, their phenolic content (HPLC-DAD-ESI/MS) and antioxidant (OxHLIA and TBARS) and antimicrobial properties (against eight bacterial and two fungal strains) were assessed. In terms of phenolic profile, the peel of the Portuguese ‘Common Pumpkin’ showed the most diversified profile and also the highest concentration of total phenolic compounds, with considerable concentrations of (-)-epicatechin. Regarding the antioxidant capacity, the seeds of ‘Butternut Squash’ from both countries stood out, while the fibrous strands of Portuguese ‘Butternut Squash’ and the seeds of Algerian ‘Gold Nugget Pumpkin’ revealed the strongest antimicrobial activity. The bioactive compounds identified in the pumpkin byproducts may validate their enormous potential as a source of bio-based preservatives that may enhance consumers’ health and promote a circular economy.

show abstract

Section: Introductionmentioning

confidence: 99%

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…Thanks to their TPC, independently of the season of cultivation and the consecutive cuts, the species under investigation in the present experiment can be considered a source of compounds with high AA but also with high anti-inflammatory, anticarcinogenic, diuretic and emollient activity, as reported by several other authors [9,[16][17][18][20][21][22][23][24].…”

Section: Discussionmentioning

confidence: 56%

“…Plantago coronopus, commonly named buck's-horn plantain, belonging to the Plantaginaceae family, is a facultative halophyte commonly consumed fresh in mixed salad [20]. The leaves of this species are appreciated for their salty taste and high nutritional value [20]; they have a high TPC and contain many bioactive compounds, especially flavonoids such as luteolin-7-O-glucoside, apigenin-7-O-glucoside, luteolin, apigenin, rutin and quercetin [21] and phenylpropanoids such as verbascoside and plantamajoside [22], essential amino acids and minerals, such as magnesium, calcium, potassium and sodium [20,23,24].…”

Section: Introductionmentioning

confidence: 99%

Seasonal Fluctuations of Crop Yield, Total Phenolic Content and Antioxidant Activity in Fresh or Cooked Borage (Borago officinalis L.), Mallow (Malva sylvestris L.) and Buck’s-Horn Plantain (Plantago coronopus L.) Leaves

et al. 2022

Self Cite

View full text Add to dashboard Cite

The interest for wild edible plants as functional food is increasing among consumers in the Mediterranean countries because of their high content of antioxidants. However, a critical point is the seasonality of wild edible species due to their spontaneity and the cultivation results necessary to satisfy market requests. Moreover, cooking may be necessary for most wild edible species to enhance their palatability. In the present experiment, the crop yield, total phenolic content (TPC) and antioxidant activity (AA) of leaves were determined in three wild edible species (Borago officinalis L., Malva sylvestris L. and Plantago coronopus L.), which were hydroponically cultivated in winter and in spring. Plants were recurrently harvested three times and the leaves were analyzed raw or after boiling in water for different times based on their palatability as evaluated by a hedonic test (2 min for B. officinalis, 2.5 min for M. sylvestris and 8 min for P. coronopus). The total crop yield was promising, especially for P. coronopus, with small differences between winter and spring (9.3 and 13.8 kg m−2, respectively). The boiling treatment caused a loss of TPC and, in some cases, of the AA in B. officinalis and M. sylvestris due to the solubilization of phenolic and other antioxidant compounds in boiling water. Conversely, in P. coronopus, TPC and AA were higher in boiled leaves than in fresh leaves, likely due to the strong binding of phenolic compounds to the cell wall. This binding might lead to the inefficient extraction of these compounds through the boiling treatment.

show abstract

“…It can relieve heat, thirst, and blood pressure. 7,8 Its roots contain inulin and aromatic substances. In Europe, America, and other countries, the fleshy roots of chicory are processed to produce substitute coffee or additives.…”

Section: Introductionmentioning

confidence: 99%

Research Progress on the Homologous Effects of Cichorium glandulosum Boiss. et Huet on Medicine and Food: A Review

Yang,

Lei,

Yan

et al. 2024

Natural Product Communications

View full text Add to dashboard Cite

Cichorium glandulosum Boiss. et Huet is a genus of chicory in the family of Asteraceae, and it is a “medicine food homology” herbal medicine, which has the effect of detoxifying heat, diuretic and swelling, and strengthening the stomach. This paper reviews the chemical composition, pharmacological effects, and practical applications of Cichorium glandulosum Boiss. et Huet and provides a comprehensive account of its role in human health and diet, pharmacological activities, and toxicity. Cichorium glandulosum Boiss. et Huet, “medicine food homology” herbal medicine, is often widely used in compound formulations with functions such as clearing the liver, promoting gallbladder, and enhancing immunity. Previous studies have found that multiple chemical components have been isolated and identified from Cichorium glandulosum Boiss. et Huet, mainly including 89 compounds such as flavonoids, terpenoids, phenolic acids, polysaccharides, and phenylpropanoids. Meanwhile, the extract has various biological activities, including hepatoprotective and hypoglycemic, regulating blood lipids, aiding digestion, anticancer, regulating intestinal microbiota and immune function, antioxidant, and has been proven in both in vivo and in vitro studies. As an important plant resource, the current research focuses on the traditional efficacy of Cichorium glandulosum Boiss. et Huet. The chemical composition of this genus of plants is complex and their pharmacological activities are diverse. Further in-depth studies on the molecular mechanisms and toxic side effects of its specific compounds in the organism are needed. Therefore, this review provides a reference for the development and utilization of Cichorium glandulosum Boiss. et Huet.

show abstract

Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta

Cited by 7 publications

References 37 publications

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

Seasonal Fluctuations of Crop Yield, Total Phenolic Content and Antioxidant Activity in Fresh or Cooked Borage (Borago officinalis L.), Mallow (Malva sylvestris L.) and Buck’s-Horn Plantain (Plantago coronopus L.) Leaves

Research Progress on the Homologous Effects of Cichorium glandulosum Boiss. et Huet on Medicine and Food: A Review

Contact Info

Product

Resources

About