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Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri

C. berlandieri ssp. berlandieri (C. berlandieri) is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the p...

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Autores principales: Vargas-Madriz, Ángel Félix, Kuri-García, Aarón, Luzardo-Ocampo, Ivan, Vargas-Madriz, Haidel, Pérez-Ramírez, Iza Fernanda, Anaya-Loyola, Miriam Aracely, Ferriz-Martínez, Roberto Augusto, Roldán-Padrón, Octavio, Hernández-Sandoval, Luis, Guzmán-Maldonado, Salvador Horacio, Chávez-Servín, Jorge Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10608939/
https://www.ncbi.nlm.nih.gov/pubmed/37894714
http://dx.doi.org/10.3390/molecules28207235
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author Vargas-Madriz, Ángel Félix
Kuri-García, Aarón
Luzardo-Ocampo, Ivan
Vargas-Madriz, Haidel
Pérez-Ramírez, Iza Fernanda
Anaya-Loyola, Miriam Aracely
Ferriz-Martínez, Roberto Augusto
Roldán-Padrón, Octavio
Hernández-Sandoval, Luis
Guzmán-Maldonado, Salvador Horacio
Chávez-Servín, Jorge Luis
author_facet Vargas-Madriz, Ángel Félix
Kuri-García, Aarón
Luzardo-Ocampo, Ivan
Vargas-Madriz, Haidel
Pérez-Ramírez, Iza Fernanda
Anaya-Loyola, Miriam Aracely
Ferriz-Martínez, Roberto Augusto
Roldán-Padrón, Octavio
Hernández-Sandoval, Luis
Guzmán-Maldonado, Salvador Horacio
Chávez-Servín, Jorge Luis
author_sort Vargas-Madriz, Ángel Félix
collection PubMed
description C. berlandieri ssp. berlandieri (C. berlandieri) is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the polyphenolic composition, antioxidant capacity, and proximal chemical analysis of C. berlandieri leaves and inflorescences (raw or boiled). The results indicated that the raw freeze-dried samples had higher amounts (p < 0.05) of total phenolic compounds, total flavonoids, and antioxidant capacity, mainly in the inflorescence. The oven-dried samples showed an increased concentration of polyphenols after boiling, while the lyophilized samples showed a slightly decreased concentration. The drying process was observed to have little impact on the proximal chemical composition. Quantification by UPLC-DAD-ESI-QToF/MS identified up to 23 individual phenolic compounds, with freeze-dried samples showing higher amounts of individual compounds compared with oven-dried. Procyanidin B2 was found exclusively in the inflorescences. The inflorescences have a higher content of phenolic compounds and greater antioxidant capacity than the leaves. Regardless of the drying process, the leaves and inflorescences of C. berlandieri contain an interesting variety of phenolic compounds that may have beneficial effects on health.
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spelling pubmed-106089392023-10-28 Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri Vargas-Madriz, Ángel Félix Kuri-García, Aarón Luzardo-Ocampo, Ivan Vargas-Madriz, Haidel Pérez-Ramírez, Iza Fernanda Anaya-Loyola, Miriam Aracely Ferriz-Martínez, Roberto Augusto Roldán-Padrón, Octavio Hernández-Sandoval, Luis Guzmán-Maldonado, Salvador Horacio Chávez-Servín, Jorge Luis Molecules Article C. berlandieri ssp. berlandieri (C. berlandieri) is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the polyphenolic composition, antioxidant capacity, and proximal chemical analysis of C. berlandieri leaves and inflorescences (raw or boiled). The results indicated that the raw freeze-dried samples had higher amounts (p < 0.05) of total phenolic compounds, total flavonoids, and antioxidant capacity, mainly in the inflorescence. The oven-dried samples showed an increased concentration of polyphenols after boiling, while the lyophilized samples showed a slightly decreased concentration. The drying process was observed to have little impact on the proximal chemical composition. Quantification by UPLC-DAD-ESI-QToF/MS identified up to 23 individual phenolic compounds, with freeze-dried samples showing higher amounts of individual compounds compared with oven-dried. Procyanidin B2 was found exclusively in the inflorescences. The inflorescences have a higher content of phenolic compounds and greater antioxidant capacity than the leaves. Regardless of the drying process, the leaves and inflorescences of C. berlandieri contain an interesting variety of phenolic compounds that may have beneficial effects on health. MDPI 2023-10-23 /pmc/articles/PMC10608939/ /pubmed/37894714 http://dx.doi.org/10.3390/molecules28207235 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Vargas-Madriz, Ángel Félix
Kuri-García, Aarón
Luzardo-Ocampo, Ivan
Vargas-Madriz, Haidel
Pérez-Ramírez, Iza Fernanda
Anaya-Loyola, Miriam Aracely
Ferriz-Martínez, Roberto Augusto
Roldán-Padrón, Octavio
Hernández-Sandoval, Luis
Guzmán-Maldonado, Salvador Horacio
Chávez-Servín, Jorge Luis
Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri
title Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri
title_full Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri
title_fullStr Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri
title_full_unstemmed Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri
title_short Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri
title_sort impact of drying process on the phenolic profile and antioxidant capacity of raw and boiled leaves and inflorescences of chenopodium berlandieri ssp. berlandieri
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10608939/
https://www.ncbi.nlm.nih.gov/pubmed/37894714
http://dx.doi.org/10.3390/molecules28207235
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