Marin Prodanov

Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes

Abstract The effects on thiamin, riboflavin and niacin contents of faba beans ( Vicia faba , L.), chickpeas ( Cicer arietinum , L.) and lentils ( Lens culinaris , L.), of soaking in different solutions (citric acid solution pH 4.96±0.02, distilled water pH 7.00±0.02 and sodium bicarbonate solution pH 7.85±0.02) and cooking of the presoaked legumes in distilled water have been studied. The main factor determining the vitamin retention after each treatment was the legume genus. Soaking faba beans for 9 h produced losses of 0 and 15% thiamin, 0 and 11% riboflavin and no changes in niacin content ( P ⩽0.05). In the case of chickpeas the effect of the treatment was more acute. Losses of 0–18% thiamin, 0–4% riboflavin and 0–46% available niacin was observed while in lentils, the thiamin and available niacin contents decreased by 5–10% and 26–42%, respectively and the riboflavin increased by up to 98%. In general, vitamin losses were greater when soaking was carried out in alkaline solution. In most of the studied legumes, cooking produced further decreases in vitamins. Faba beans lost up to 35 and 32%, respectively, of their thiamin and available niacin contents, while riboflavin was not affected. Chickpeas and lentils were more liable to lose their vitamins: up to 51% thiamin, 66% riboflavin and 78% available niacin in chickpeas and up to 61% thiamin and 61% available niacin in lentils. Cooking did not cause any additional loss of the riboflavin content of lentils. With few exceptions, cooking caused greater vitamin losses when a prior soaking was carried out in alkaline solution.

Ultrafiltration as alternative purification procedure for the characterization of low and high molecular-mass phenolics from almond skins

A combination of sample preparation (ultrafiltration) and analysis techniques is proposed for the characterization of complex phenolic mixtures such as extracts from almond (Prunus dulcis (Mill.) D.A. Webb) skins. LC/ESI-MS analysis of the permeates obtained after ultrafiltration on semipermeable membranes (low molecular-mass phenolic fractions) allowed the identification of several benzoic acids and aldehydes, flavan-3-ol monomers and oligomers, and flavonol and flavanone glycosides in almond skins. MALDI-TOF and ESI-MS/MS analysis of the diafiltered concentrates (high molecular-mass phenolic fractions) demonstrated the presence of proanthocyanidin oligomers up to decamers, composed of (epi)afzelechin, (epi)catechin and (epi)gallocatechin units linked by C-C bonds (type B) and by both C-C and C-O bonds (type A). This analytical protocol can be of utility in the study of low and high molecular-mass phenolic compounds in natural products.

Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils.

ZusammenfassungEs wurde die Linsenfermentation durch natürlich vorkommende Mikroorganismen während 4 Tage durchgeführt. Die Temperatur wurde bei 30°C gehalten. Durch die Vergärung fällt der pH-Wert auf 3,8. α-Galaktoside und Saccharose wurden in den Linsen nicht nachgewiesen, jedoch eine signifikante Zunahme des Fructosegehaltes. Es zeigte sich, daß in den Linsen die neutrale Detergent-Faser, der Cellulose- und Hemicellulosegehalt und die Trypsininhibitor-Aktivität abnimmt, aber der Lignin- und Riboflavingehalt zunimmt.AbstractLentils were subjected to natural fermentation for 4 days at 30°C. The pH value fell to 3.8 during the process. α-Galactosides and sucrose were not detected in fermented lentils but a significant increase in the fructose content was observed. In fermented lentils the neutral detergent fibre, cellulose and hemicellulose contents decreased and the lignin content increased. After fermentation the riboflavin content was higher and the trypsin inhibitor activity decreased.

Vitamin stability and growth of psychrotrophic bacteria in refrigerated raw milk acidified with carbon dioxide

The effect of the application of CO2 for extending the storage life of raw cows milk on the retention of some vitamins-all-trans-retinol, 13-cis-retinol, β-carotene, α tocopherol, γ tocopherol, thiamin and riboflavin-and on the growth of psychrotrophic spoilage bacteria has been studied. Raw cows milk samples were acidified by bubbling CO2 through them to pH 6.0 and 6.4. Two different controls were used: untreated milk (pH 6.83) and degasified milk (pH 6.85). The treated samples as well as the controls were stored at 7°C for 7 days and analyzed daily for the fat-soluble vitamins and growth of psychrotrophic bacteria. Thiamin and riboflavin were analyzed only at the beginning and the end of the period studied (days 0 and 7). No significant variations (P ≤ 0.05) of the content of all-trans-retinol, beta-carotene, α and γ tocopherol and riboflavin were observed in all samples studied. In contrast, during the first 4 days 13-cis-retinol doubled from the initial content. A slight decrease of thiamin was observed at the end of the storage period. These variations were observed in the treated samples as well as in the controls, so it can be assumed that the treatments studied for preservation of milk did not cause changes in vitamin retention during cold storage. Psychrotrophic counts were inhibited significantly (P ≤ 0.05) by the presence of CO2 after 2 to 3 days of storage, and no significant differences (P ≤ 0.05) were found between samples acidified to pH 6.0 and 6.4.

Study of Red Wine Neuroprotection on Astrocytes

Phenolic composition of wine depends not only on the grape variety from which it is made, but on some external factors such as winemaking technology. Red wine possesses the most antioxidant effect because of its high polyphenolic content. The aim of this work is to study for the first time, the neuroprotective activity of four monovarietal Spanish red wines (Merlot (ME), Tempranillo (T), Garnacha (G) and Cabernet-Sauvignon (CS)) through its antioxidant ability, and to relate this neuroprotection to its polyphenolic composition, if possible. The wine effect on neuroprotection was studied through its effect as free radical scavenger against FeSO4, H2O2 and FeSO4 + H2O2. Effect on cell survival was determined by 3(4,5-dimethyltiazol-2-il)-2,5-diphenyltetrazolium reduction assay (MTT) and lactate dehydrogenase (LDH) release assay on astrocytes cultures. Results showed that most of the studied wine varieties induced neuroprotection through their antioxidant ability in astrocytes, Merlot being the most active; this variety is especially rich in phenolic compounds, mainly catechins and oligomeric proanthocyanidins. Our results show that red wine exerts a protection against oxidative stress generated by different toxic agents and that the observed neuroprotective activity is related to their polyphenolic content.

Effect of Light on Carbohydrates and Hydrosoluble Vitamins of Lentils during Soaking

Lentils have been soaked with and without light to investigate the effect of the light on carbohydrates and soluble vitamins during the soaking process. Soaking significantly decreased the α-galactoside content of lentils (3.2% to 1.2% or 1.0%). Glucose (not present in raw seeds) and fructose increased with soaking with light. Raffinose was completely eliminated in presence of light but was still present after soaking in the dark (0.15%). The overall results confirm previous findings, but the soaking process cannot be explained simply as a result of sugars leaching into the soaking media. On the contrary, some metabolic processes must be inferred, and light plays a certain role in the process. The NDF, ADF, cellulose, hemicellulose, and lignin contents were not significantly modified by soaking with or without light. Total and digestible starch significantly increased after soaking (52% to 58% and 45% to 52%, respectively), but an influence of light was not detected. The ratio of digestible starch to total starch improved during soaking, an indication that digestibility could be enhanced after this process. No effect of light during the soaking process has been observed on the vitamin content of processed lentils. Thiamin and niacin decreased significantly with soaking as a result of leaching into the water, but riboflavin increased significantly. Again, this result may imply the onset of metabolic processes during soaking, although no light effect has been observed.

Quantification of prebiotics in commercial infant formulas

Since breastfeeding is not always possible, infant formulas (IFs) are supplemented with prebiotic oligosaccharides, such as galactooligosaccharides (GOS) and/or fructooligosaccharides (FOS) to exert similar effects to those of the breast milk. Nowadays, a great number of infant formulas enriched with prebiotics are disposal in the market, however there are scarce data about their composition. In this study, the combined use of two chromatographic methods (GC-FID and HPLC-RID) for the quantification of carbohydrates present in commercial infant formulas have been used. According to the results obtained by GC-FID for products containing prebiotics, the content of FOS, GOS and GOS/FOS was in the ranges of 1.6-5.0, 1.7-3.2, and 0.08-0.25/2.3-3.8g/100g of product, respectively. HPLC-RID analysis allowed quantification of maltodextrins with degree of polymerization (DP) up to 19. The methodology proposed here may be used for routine quality control of infant formula and other food ingredients containing prebiotics.

Effect of centrifugal ultrafiltration on the composition of aqueous extracts of saffron spice (Crocus sativus L.).

The purpose of this research was to study the effect of centrifugal ultrafiltration (UF) on the composition of aqueous extracts of saffron spice. The contents of seven crocetin esters, picrocrocin, and two kaempferol glycosides were analyzed by UV-vis and HPLC in the filtrate and retentate fractions from 16 centrifugal filter devices with regenerated cellulose (RC) and polyethersulfone (PES) membranes ranging from 1-100 kDa nominal molecular weight cutoff (MWCO). The separation of crocetin esters from picrocrocin and their concentration with centrifugal UF have been demonstrated. A great heterogeneity of results regarding devices with equal MWCO was found that could not be related to the membrane material or manufacturer. Four devices of 5 and 10 kDa MWCO, three of which had RC membranes, showed the best results. The device having the lowest MWCO also showed a potential to obtain picrocrocin without crocetin esters and could be considered in successive UF steps. The less polar crocetin esters were rejected better than the others.

affron® a novel saffron extract (Crocus sativus L.) improves mood in healthy adults over 4 weeks in a double-blind, parallel, randomized, placebo-controlled clinical trial

BACKGROUND In recent years phytotherapy has been explored as a source for alternative treatments for mood disorders. One potential candidate is saffron (Crocus sativus L.), whose main bioactive components are crocins and safranal. OBJECTIVES The aim of this study was to investigate the efficacy of affron®, a standardised stigmas extract from Crocus sativus L. for improving mood, stress, anxiety and sleep quality in healthy adults. METHODS In this 3 arm study, 128 participants self-reporting low mood but not diagnosed with depression, were given affron® at 28mg/day, 22mg/day, or a placebo treatment in a randomized, double-blind, placebo-controlled trial for 4 weeks. Mood was measured at baseline and at the end of the study, using the POMS (primary outcome measure) and PANAS questionnaires, and the DASS-21 scale. Sleep was monitored using Sleep Quality Index (PSQI). RESULTS Analysis indicated a significant decrease in negative mood and symptoms related to stress and anxiety at a 28mg/day dose (with a significant difference between 28mg/day and placebo on the POMS Total Mood Disturbance scale, p<0.001, d=-1.10), but no treatment effect at the 22mg/day dose. LIMITATIONS The main weaknesses of this investigation were found in the self-reporting nature of both the screening and the testing. CONCLUSIONS affron® increased mood, reduced anxiety and managed stress without side effects, offering a natural alternative to standard treatments.

affron®, a standardised extract from saffron (Crocus sativus L.) for the treatment of youth anxiety and depressive symptoms: A randomised, double-blind, placebo-controlled study

BACKGROUND Saffron has antidepressant and anxiolytic effects in adults with mild-to-moderate depression. However, this is the first study examining its mood-related effects in teenagers. METHODS In this 8-week, randomised, double-blind, placebo-controlled study, youth aged 12-16 years, with mild-to-moderate anxiety or depressive symptoms were given tablets containing placebo or a saffron extract (affron®, 14 mg b.i.d). The youth and parent versions of the Revised Child Anxiety and Depression Scale (RCADS) were used as outcome measures. RESULTS 80 participants were enrolled and 68 completed the study. Based on youth self-reports, affron® was associated with greater improvements in overall internalising symptoms (p = 0.049), separation anxiety (p = 0.003), social phobia (p = 0.023), and depression (p = 0.016). Total internalising scores decreased by an average of 33% compared to 17% in the placebo group (p = 0.029). However, parental reports of improvements were inconsistent as mean improvements in RCADS scores were greater in the saffron group (40% vs 26%) (p = 0.026), although no other significant differences were identified. affron® was well-tolerated and there was a trend of reduced headaches in participants on the active treatment. LIMITATIONS The use of a self-report instrument, limited study duration, single treatment dose, and non-clinical sample used in this study limit the generalisability of study findings. CONCLUSION The administration of a standardised saffron extract (affron®) for 8 weeks improved anxiety and depressive symptoms in youth with mild-to-moderate symptoms, at least from the perspective of the adolescent. However, these beneficial effects were inconsistently corroborated by parents.