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Agricultural Products: Nutritional Value and Functional Properties

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A special issue of Agronomy (ISSN 2073-4395).

Deadline for manuscript submissions: closed (30 November 2021) | Viewed by 34983

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Prof. Dr. Ersilia Alexa

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Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, RO-300645 Timișoara, Romania
Interests: agricultural products; plants active compounds; vegetal food technologies; functional and dietary foods
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Special Issue Information

Dear Colleagues,

As an essential link between humans and the environment, agricultural products are the basis of food and nutrition and can either support normal metabolism or disrupt it if they do not meet certain well-defined conditions. The current concerns related to the nutritional value and functional properties of agricultural products are generated by consumers’ ever-increasing demand for diets consisting mainly of foods rich in active ingredients that contribute to maintaining good health. The nutritional properties and the active principles obtained from agricultural products can play an important role in the body by performing various biological functions (e.g., antimicrobial, antioxidant or antitumor activities).

This Special Issue encourages the submission of high-quality research articles and reviews covering recent advances in the nutritional and functional characterization of agricultural products and derived compounds used in healthy foods.

Potential topics include but are not limited to the following:

Agricultural products (cereals, leguminous, fruits and vegetables) with high nutritional and functional potential;
Influence of processing technologies on nutritional and functional properties of agricultural products;
Compounds with functional roles derived from agricultural products (polyphenols, vitamins, fatty acids, plant sterols, dietary fibers, carotenoids);
Extraction, identification and quantification techniques for bio-compounds derived from agricultural products;
Methods for supplementing foods with bio-compounds derived from agricultural products.

Prof. Dr. Ersilia Alexa
Guest Editor

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Keywords

functional compounds
proximate composition
amino acids
fatty acids
polyphenols
vitamins
dietary fibers

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Published Papers (10 papers)

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Research

19 pages, 3215 KiB

Open AccessArticle

Hazelnuts (Corylus avellana L.) from Spontaneous Flora of the West Part of Romania: A Source of Nutrients for Locals

by Daniela S. Poșta, Isidora Radulov, Ileana Cocan, Adina A. Berbecea, Ersilia Alexa, Ionela Hotea, Olimpia A. Iordănescu, Maria Băla, Ilie C. Cântar, Sándor Rózsa, Florin L. Crista, Marius V. Boldea, Monica Negrea and Iuliana Popescu

Agronomy 2022, 12(1), 214; https://doi.org/10.3390/agronomy12010214 - 16 Jan 2022

Cited by 10 | Viewed by 3059

Abstract

In this study, the nutritional potential of some hazelnut varieties from the spontaneous flora of Romania was analyzed as a means to increase the sustainability of the local production. The chemical composition from hazelnuts (Corylus avellana L.) from spontaneous flora was determined in terms of mineral substances, protein, as well as essential and non-essential amino acids. The eight amino acids investigated had the following average values: Arg—0.68 g/100 g, Phe—0.415 g/100 g, Ser—0.277 g/100 g, Glu—0.188 g/100 g, Asp—0.133 g/100 g, Pro—0.038 g/100 g, and Lys—0.031 g/100 g. The average values of metal content were in the ranges: 88.39–146.98 µg·g⁻¹ (Fe); 96.93–123.23 µg·g⁻¹(Zn); 46.68–100.38 µg·g⁻¹ (Cu); 26.00–87.78 µg·g⁻¹ (Mn); 4.87–32.19 µg·g⁻¹ (Ni); 1.87–2.84 µg·g⁻¹ (Cr); and 1.29–1.86 µg·g⁻¹ (Cd). Crude protein content values were in the range 16.33–22.31%. In order to harness this nutritional potential, the variety with superior quality indices was included, in the form of flour, in biscuit-type baked goods that were characterized from nutritional and sensory points of view. The results showed that the content of polyphenols increased with the addition of hazelnut flour, as did the content of polyunsaturated fatty acids. Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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20 pages, 5868 KiB

Open AccessArticle

Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

by Ionica Coţovanu and Silvia Mironeasa

Agronomy 2022, 12(1), 137; https://doi.org/10.3390/agronomy12010137 - 6 Jan 2022

Cited by 14 | Viewed by 2484

Abstract

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and gumminess rose proportionally with the addition level. Bread volume decreased when BF increased, and medium PS had a good influence on this parameter. Bread porosity and elasticity presented higher values than for the control bread, but these decreased when the BF amount increased. Flour and bread crust and crumb color parameters were also influenced by different fractions of BF addition. Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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19 pages, 4144 KiB

Open AccessArticle

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

by Denisa Atudorei, Mădălina Ungureanu-Iuga, Georgiana Gabriela Codină and Silvia Mironeasa

Agronomy 2021, 11(12), 2588; https://doi.org/10.3390/agronomy11122588 - 19 Dec 2021

Cited by 5 | Viewed by 2873

Abstract

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO₂ production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour). Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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13 pages, 861 KiB

Open AccessArticle

Chili and Sweet Pepper Seed Oil Used as a Natural Antioxidant to Improve the Thermo-Oxidative Stability of Sunflower Oil

by Ileana Cocan, Monica Negrea, Antoanela Cozma, Ersilia Alexa, Mariana-Atena Poiana, Diana Raba, Corina Danciu, Iuliana Popescu, Andreea I. Cadariu, Diana Obistioiu and Isidora Radulov

Agronomy 2021, 11(12), 2579; https://doi.org/10.3390/agronomy11122579 - 18 Dec 2021

Cited by 12 | Viewed by 3370

Abstract

The main purpose of this work was to assess the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) to inhibit or retard the thermo-oxidative processes undergoing in sunflower oil (SFO) when subjected to high-temperature heating for 4 and 8 h in simulated frying conditions. The effects of high-temperature treatment for 4 and 8 h on the fatty acid composition and the lipid oxidation degree of the investigated oil samples were evaluated using the peroxide value (PV), the p-anisidine value (p-AV) and the thiobarbituric acid test (TBA). All determinations were performed before and after sample heating in order to evaluate the changes in lipid oxidation as well as in the chemical composition. In all studied samples, both after 4 h and 8 h of high-temperature heating, there was an increase of the saturated fatty acid content. This increase is lower in the case of SFO samples supplemented with CPSO and SPSO when compared with SFO. A 41.67% increase was recorded for the SFO sample supplemented with 300 ppm CPSO, and a 36.76% increase was recorded for the SFO supplemented with 300 ppm SPSO, compared to the 44.97% increase recorded for the SFO. Heating the samples supplemented with CPSO and SPSO with a concentration of 300 ppm for 8 h led to the much lower values of the investigated parameters in relation to the control sample, as follows: PV (12.95 ± 0.17 meq/kg oil for SFO + 300 ppm CPSO and 13.45 ± 0.32 meq/kg oil for SFO + 300 ppm SPSO, compared with 16.4 + 0.17 meq/kg oil for SFO), p-AV (63.445 ± 1.259 ppm oil for SFO + 300 ppm CPSO and 64.122 ± 1.208 ppm oil for SFO + 300 ppm SPSO, compared with 72.493 + 1.340 ppm oil for SFO), CD (45%; 30%), TOTOX (88.374 for SFO + 300 ppm CPSO and 101.366 for SFO + 300 ppm SPSO compared with 105.347 ppm for SFO) and TBA (98.92 ± 2.49 µg MDA/g oil for SFO + 300 ppm CPSO and 114.24 ± 3.51 µg MDA/g oil for SFO + 300 ppm SPSO, compared with 180.08 + 5.82 µg MDA/g oil for SFO). Regarding the lipid oxidation process occurring during the heat treatment, we observed the reduction of lipid oxidation by the addition of CPSO and SPSO and recommend these seed oils as potential natural antioxidants in order to improve the oxidative stability of SFO during heat treatment. Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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19 pages, 1201 KiB

Open AccessArticle

Variation of Polyphenol Content and Antioxidant Activity in Some Bilberry (Vaccinium myrtillus L.) Populations from Romania

by Sorin Ciulca, Gheorghe Roma, Ersilia Alexa, Isidora Radulov, Ileana Cocan, Emilian Madosa and Adriana Ciulca

Agronomy 2021, 11(12), 2557; https://doi.org/10.3390/agronomy11122557 - 16 Dec 2021

Cited by 25 | Viewed by 3941

Abstract

Fruits of bilberry (Vaccinium myrtillus L.) are valued mainly for their nutraceutical properties, and are among the fruits with the highest antioxidant activity due to their high content of phenolic compounds. The aim of this research was to assess the total polyphenol content and antioxidant activity of fruits in six wild bilberry populations from two regions of Romania over three years. The total polyphenol content was determined according to the Folin–Ciocalteu modified method, while the antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. The Padis and Raul Lung populations registered the highest values of polyphenol content and antioxidant activity, as such the fruits of these bilberry populations could be considered potential sources of antioxidants for direct consumption or for use as ingredients for food products or food supplements. Significant variation of total polyphenol content and antioxidant activity was observed both between populations from the same region and from different regions. The low level of broad sense heritability for total polyphenol content and antioxidant activity associated with the high effects of year, and population–year interaction indicates that the accumulation of polyphenols in bilberry fruits is influenced by changes in environmental conditions. Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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17 pages, 3158 KiB

Open AccessArticle

Quality Characteristics of Spelt Pasta Enriched with Spent Grain

by Ancuța Chetrariu and Adriana Dabija

Agronomy 2021, 11(9), 1824; https://doi.org/10.3390/agronomy11091824 - 11 Sep 2021

Cited by 11 | Viewed by 3450

Abstract

Agri-industrial by-products are valuable resources that can become ingredients for obtaining value-added products, thus supporting the circular economy. Spent grain is the primary by-product from the beer and whisky industry, is rich in fiber and protein, and can be successfully incorporated into pasta production. After dough properties were assessed, the resulting pasta was evaluated for chemical composition, phenolics content, as well as antioxidant activity. The cooked pasta quality was similarly evaluated on its physical properties, hardness, color profile of dry and hydrated pasta, and its sensory characteristics, as well as on the microstructure of the final products. Non-traditional ingredients such as spent grain and spelt flour influence the rheological properties of the dough and sensory acceptability and quality of the final cooked product. Spelt flour with the addition of spent grain can be used to obtain dry pasta of acceptable quality, with a high fiber content and biologically active compound, such as phenolic compounds. Using appropriate technologies, but also balanced recipes can incorporate suitable amounts of spent grain in pasta, resulting in final products characterized by desired dietary-nutritional values, as well as optimal sensory properties. Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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12 pages, 1425 KiB

Open AccessArticle

Phytochemical Content and Antioxidant Activity of Ancient Majorca and Carosella (Triticum aestivum L.) Wheat Flours

by Mariangela Marrelli, Pasqualina Sprovieri, Filomena Conforti and Giancarlo Statti

Agronomy 2021, 11(6), 1217; https://doi.org/10.3390/agronomy11061217 - 15 Jun 2021

Cited by 9 | Viewed by 2944

Abstract

Two locally grown ancient wheat varieties named Carosella and Majorca (Triticum aestivum L.) were studied for their phytochemical contents and biological activities. Four different types of flour obtained from each variety were investigated. Carosella and Majorca samples showed high concentration of polyphenol content and high antioxidant activity. Among the different types of flour obtained by different grindings (whole wheat, 2, 1, and 0), whole wheat showed the highest antioxidant activity expressed as inhibition of DPPH radical, with an IC₅₀ value of 0.008 mg/mL for Carosella and 0.011 mg/mL for Majorca. The total polyphenol content ranged from 11.72 to 14.34 g/kg in Carosella samples and from 11.96 to 13.67 g/kg in Majorca samples. The results of this study reveal that the two wheat varieties, Carosella and Majorca, could be considered potential sources of antioxidant agent and could play a major role in human health. Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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14 pages, 2189 KiB

Open AccessEditor’s ChoiceArticle

Physical, Nutritional and Functional Properties of Walnuts Genotypes (Juglans regia L.) from Romania

by Olimpia A. Iordănescu, Isidora Radulov, Ioana P. Buhan, Ileana Cocan, Adina A. Berbecea, Iuliana Popescu, Daniela S. Poșta, Dorin Camen and Dacian Lalescu

Agronomy 2021, 11(6), 1092; https://doi.org/10.3390/agronomy11061092 - 28 May 2021

Cited by 20 | Viewed by 3936

Abstract

Walnut (Juglans regia L.) is the oldest fruit grown in the world and grows spontaneously almost throughout Romania. In this study, the physical properties and chemical composition of twenty types of walnuts from three different locations in Romania were studied. The physical analyzes that were performed were: walnut dimensions and shape properties (nut diameter, nut length, nut shape and nut size), fruit properties (walnut weight, walnut kernel weight and percentage of kernel) and external properties of walnut (walnut kernel extraction, kernel color and shell roughness). The proximate chemical composition (content of water, ash, lipids, proteins and carbohydrates) was determined by standardized AOAC methods, while fatty compounds were determined by GSMS. Water content ranged from 1.23% to 5.00%, mineral content between 1.31% and 2.49%, lipids content between 56.09% and 66.56% and protein content ranged between 12.73% and 20.413%. Based on these, the carbohydrate content and nutritional value of the 20 walnut samples were calculated. In all samples, saturated palmitic acid (C16:0) and stearic acid (C18:0) as well as unsaturated oleic (C18:1), linoleic (C18:2) and linolenic (C18:3) fatty acids were determined. A statistical analysis was also performed correlating the results obtained from the chemical analyzes of the walnuts. Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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25 pages, 3912 KiB

Open AccessArticle

Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

by Yu Xiao, Yuxin Huang, Yulian Chen, Ziyi Fan, Ruyang Chen, Cheng He, Zongjun Li and Yuanliang Wang

Agronomy 2021, 11(6), 1029; https://doi.org/10.3390/agronomy11061029 - 21 May 2021

Cited by 20 | Viewed by 3625

Abstract

In this study, black soybean was firstly processed by solid-state fermentation (SSF) with a probiotic fungus Eurotium cristatum YL-1. The effect of SSF on the nutritional components (including proximate, amino acids, minerals, and fatty acids), total phenolics, isoflavones, antioxidant activity, and volatile organic compounds of black soybeans were revealed. Results of this work demonstrated that black soybean processed by SSF with E. cristatum greatly increased the contents of protein, essential amino acids, and some minerals (e.g., calcium, phosphorus, and magnesium). GC results revealed that more than 80% of the total lipids from both fermented and non-fermented black soybeans were unsaturated fatty acids, and SSF influenced the fatty acids composition. Higher contents of total phenolics and aglycone isoflavones (i.e., genistein, daidzein, and glycitein) of fermented black soybeans were achieved by SSF. Furthermore, SSF with E. cristatum considerably augmented the ferric reducing antioxidant power, scavenging effects against ABTS·⁺ and DPPH radical, reducing power, and chelating ability of black soybeans, which evaluated with various polarity solvent extracts. HS-GC-IMS analysis detected a total of 66 volatile compounds in FBS and BS, and 56 volatile organic compounds were successfully identified. The intensities of main volatile compounds (i.e., 10 esters, 11 alcohols, and 19 aldehydes) differed remarkably by fermentation with E. cristatum. The intensities of seven alcohols and nine aldehydes considerably decreased, whereas higher levels of esters were achieved by SFF. Thus, our results confirmed that black soybeans processed by SSF with E. cristatum is a promising approach to substantially improve its nutritional value, flavor characteristics, and biological effect, and might have great potential in the development of new functional foods or be used as a new nutritional ingredient applied in food design. Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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11 pages, 2344 KiB

Open AccessArticle

HPLC-DAD Polyphenolic Profiling and Antioxidant Activities of Sorghum bicolor during Germination

by Ioana Otilia Ghinea, Maria Daniela Ionica Mihaila, Giorgiana-Valentina Blaga (Costea), Sorin Marius Avramescu, Mihaela Cudalbeanu, Simona-Florina Isticioaia, Rodica Mihaela Dinica and Bianca Furdui

Agronomy 2021, 11(3), 417; https://doi.org/10.3390/agronomy11030417 - 25 Feb 2021

Cited by 13 | Viewed by 3346

Abstract

The purpose of this study was to assess the suitability of the Romanian Albanus hybrid of Sorghum bicolor as a potential functional food ingredient. Ultrasound-assisted extraction in different solvents, together with spectrophotometric and chromatographic methods, was used to monitor the variation in total phenolic and flavonoid content and the antioxidant activity of raw sorghum grains before and during short germination periods (24, 36 and 48 h). The High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) investigation of the extracts revealed that the ungerminated sorghum grains extracted with methanol had the highest diversity of phenolic compounds, while the total phenolic content (TPC) was the highest after 36 h of germination in both extract types: 1853 mg GAE/100 g for the methanolic extract and 1726 mg GAE/100 g for the ethanolic extract. The findings of this study showed that the TPC of sorghum extracts is strongly correlated with their antioxidant activity and, overall, that the studied extracts presented a good radical scavenger activity, which supports the benefits of alimentary uses of Sorghum bicolor grains. Full article

(This article belongs to the Special Issue Agricultural Products: Nutritional Value and Functional Properties)

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