Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of <i>Salicornia ramosissima</i> J. Woods
<i>Salicornia ramosissima</i> J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life and applicability in several food matrices requires the use of drying processes, which may have an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/8/1312 |
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| author | Sheila C. Oliveira-Alves Fábio Andrade Inês Prazeres Andreia B. Silva Jorge Capelo Bernardo Duarte Isabel Caçador Júlio Coelho Ana Teresa Serra Maria R. Bronze |
| author_facet | Sheila C. Oliveira-Alves Fábio Andrade Inês Prazeres Andreia B. Silva Jorge Capelo Bernardo Duarte Isabel Caçador Júlio Coelho Ana Teresa Serra Maria R. Bronze |
| author_sort | Sheila C. Oliveira-Alves |
| collection | DOAJ |
| description | <i>Salicornia ramosissima</i> J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life and applicability in several food matrices requires the use of drying processes, which may have an impact on its nutritional and functional value. The objective of this study was to evaluate the effect of oven and freeze-drying processes on the nutritional composition, volatile profile, phytochemical content, and bioactivity of <i>S. ramosissima</i> using several analytical tools (LC-DAD-ESI-MS/MS and SPME-GC-MS) and bioactivity assays (ORAC, HOSC, and ACE inhibition and antiproliferative effect on HT29 cells). Overall, results show that the drying process changes the chemical composition of the plant. When compared to freeze-drying, the oven-drying process had a lower impact on the nutritional composition but the phytochemical content and antioxidant capacity were significantly reduced. Despite this, oven-dried and freeze-dried samples demonstrated similar antiproliferative (17.56 mg/mL and 17.24 mg/mL, respectively) and antihypertensive (24.56 mg/mL and 18.96 mg/mL, respectively) activities. The volatile composition was also affected when comparing fresh and dried plants and between both drying processes: while for the freeze-dried sample, terpenes corresponded to 57% of the total peak area, a decrease to 17% was observed for the oven-dried sample. The oven-dried <i>S. ramosissima</i> was selected to formulate a ketchup and the product formulated with 2.2% (<i>w/w</i>) of the oven-dried plant showed a good consumer acceptance score. These findings support the use of dried <i>S. ramosissima</i> as a promising functional ingredient that can eventually replace the use of salt. |
| first_indexed | 2024-03-10T09:03:22Z |
| format | Article |
| id | doaj.art-77cdbcd59d8242fb9ffce75c10a905a8 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T09:03:22Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-77cdbcd59d8242fb9ffce75c10a905a82023-11-22T06:37:18ZengMDPI AGAntioxidants2076-39212021-08-01108131210.3390/antiox10081312Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of <i>Salicornia ramosissima</i> J. WoodsSheila C. Oliveira-Alves0Fábio Andrade1Inês Prazeres2Andreia B. Silva3Jorge Capelo4Bernardo Duarte5Isabel Caçador6Júlio Coelho7Ana Teresa Serra8Maria R. Bronze9iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugalDCFM, Departamento de Ciências Farmacêuticas e do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Av. das Forças Armadas, 1649-003 Lisboa, PortugalINIAV, Instituto Nacional de Investigação Agrária e Veterinária, Av. da República, 2780-505 Oeiras, PortugalMARE, Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, PortugalMARE, Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, PortugalHorta da Ria Lda., Rua de São Rui, 3830-362 Gafanha Nazaré, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, PortugaliBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal<i>Salicornia ramosissima</i> J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life and applicability in several food matrices requires the use of drying processes, which may have an impact on its nutritional and functional value. The objective of this study was to evaluate the effect of oven and freeze-drying processes on the nutritional composition, volatile profile, phytochemical content, and bioactivity of <i>S. ramosissima</i> using several analytical tools (LC-DAD-ESI-MS/MS and SPME-GC-MS) and bioactivity assays (ORAC, HOSC, and ACE inhibition and antiproliferative effect on HT29 cells). Overall, results show that the drying process changes the chemical composition of the plant. When compared to freeze-drying, the oven-drying process had a lower impact on the nutritional composition but the phytochemical content and antioxidant capacity were significantly reduced. Despite this, oven-dried and freeze-dried samples demonstrated similar antiproliferative (17.56 mg/mL and 17.24 mg/mL, respectively) and antihypertensive (24.56 mg/mL and 18.96 mg/mL, respectively) activities. The volatile composition was also affected when comparing fresh and dried plants and between both drying processes: while for the freeze-dried sample, terpenes corresponded to 57% of the total peak area, a decrease to 17% was observed for the oven-dried sample. The oven-dried <i>S. ramosissima</i> was selected to formulate a ketchup and the product formulated with 2.2% (<i>w/w</i>) of the oven-dried plant showed a good consumer acceptance score. These findings support the use of dried <i>S. ramosissima</i> as a promising functional ingredient that can eventually replace the use of salt.https://www.mdpi.com/2076-3921/10/8/1312flavonoidsantioxidantsmineralsvolatile compoundshypertension |
| spellingShingle | Sheila C. Oliveira-Alves Fábio Andrade Inês Prazeres Andreia B. Silva Jorge Capelo Bernardo Duarte Isabel Caçador Júlio Coelho Ana Teresa Serra Maria R. Bronze Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of <i>Salicornia ramosissima</i> J. Woods Antioxidants flavonoids antioxidants minerals volatile compounds hypertension |
| title | Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of <i>Salicornia ramosissima</i> J. Woods |
| title_full | Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of <i>Salicornia ramosissima</i> J. Woods |
| title_fullStr | Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of <i>Salicornia ramosissima</i> J. Woods |
| title_full_unstemmed | Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of <i>Salicornia ramosissima</i> J. Woods |
| title_short | Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of <i>Salicornia ramosissima</i> J. Woods |
| title_sort | impact of drying processes on the nutritional composition volatile profile phytochemical content and bioactivity of i salicornia ramosissima i j woods |
| topic | flavonoids antioxidants minerals volatile compounds hypertension |
| url | https://www.mdpi.com/2076-3921/10/8/1312 |
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