Grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90min) were studied for their color, pigments and volatile fraction changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both varieties, while a yellow-brownish color arose. Significant correlations were established between the loss of green color (monochromatic variable a) and the total chlorophylls content. The main volatiles in fresh leaves [(Z)-3-hexenal, (Z)-3-hexen-1-ol, and (Z)-3-hexenyl acetate] were drastically reduced by blanching and suppressed by boiling. Other compounds like pentanal and 6-methyl-5-hepten-2 one arose from blanching and boiling. A boiling time of 60min is adequate for the culinary process of grapevine leaves, since the product is considered edible and the pigments and volatile changes are not as drastic as observed at 75 and 90min of boiling.
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http://dx.doi.org/10.1016/j.foodchem.2016.11.039 | DOI Listing |
Environ Sci Pollut Res Int
January 2025
Departamento de Biologia Vegetal, Universidade Federal de Viçosa, Viçosa, MG, 36570-900, Brazil.
The Metropolitan Area of São Paulo (MASP) in southern Brazil is impacted by high ozone levels posing significant threats to its urban forests and the Atlantic Forest remnants. These green areas, covering 540 km and constituting 30% of MASP's territory, necessitate an urgent assessment of air pollution impacts on their flora. Our study investigates the effects of atmospheric pollution on the morphoanatomical and physiological responses of four native tree species (Alchornea sidifolia, Casearia sylvestris, Guarea macrophylla, and Machaerium nyctitans) across two Atlantic Forest remnants in MASP.
View Article and Find Full Text PDFBiol Aujourdhui
January 2025
Institut d'Écologie et des Sciences de l'Environnement de Paris (iEES Paris), Paris, France - Sorbonne Université, 4 place Jussieu, 75005 Paris, France.
The evolutionary success of angiosperms, which make up more than 95 percent of the world's terrestrial flora, is largely based on their interactions with animal pollinators. Indeed, it is estimated that, on average, 87.5 percent of flowering plants are pollinated by animals.
View Article and Find Full Text PDFFoods
January 2025
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Virgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasound-assisted maceration was explored. Dried, milled avocado (AL), olive leaves (OL), or olive pomace (OP) were ultrasound-macerated with laboratory-extracted VAO at 5, 10, and 20% levels.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
The increasing trend of salinization of agricultural lands represents a great threat to the growth of major crops. Hence, shedding light on the salt-tolerance capabilities of three environment-resilient medicinal species from the Apiaceae, i.e.
View Article and Find Full Text PDFArch Toxicol
February 2025
Oregon State University, Corvallis, OR, USA.
The kinetically-derived maximal dose (KMD) is defined as the maximum external dose at which kinetics are unchanged relative to lower doses, e.g., doses at which kinetic processes are not saturated.
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