Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item Probing the Phytochemical Composition and Antioxidant Activity of Moringa oleifera under Ideal Germination Conditions(MDPI (Basel, Switzerland), 2023-08-21) Bhuker A; Malik A; Punia H; McGill C; Sofkova-Bobcheva S; Mor VS; Singh N; Ahmad A; Mansoor S; Setzer WNMoringa oleifera is a rich source of polyphenols whose contents and profile may vary according to environmental conditions, harvest season, and plant tissue. The present study aimed to characterize the profile of phenolic compounds in different tissues of M. oleifera grown under different temperatures (25, 30, and 35 °C), using HPLC/MS, as well as their constituent phytochemicals and in vitro antioxidant activities. The in vitro antioxidant activity of the extracts was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylenebenzothiozoline-6-sulfonicacid (ABTS), and ferric-reducing antioxidant power (FRAP) methods. The polyphenolic compounds were mainly found in the leaves at 30 °C. UPLC/QTOF-MS allowed for the identification of 34 polyphenolic components in seedlings, primarily consisting of glucosides, phenols, flavonoids, and methoxy flavones. At 30 °C, the specific activities of antioxidative enzymes were the highest in leaves, followed by seedlings and then seeds. The leaf and seed extracts also exhibited a greater accumulation of proline, glycine betaine, and antioxidants, such as ascorbic acid, and carotenoids, as measured by the inhibition of ROS production. We found that changes in the expression levels of the validated candidate genes Cu/Zn-SOD, APX, GPP, and TPS lead to significant differences in the germination rate and biochemical changes. These findings demonstrate that M. oleifera plants have high concentrations of phytochemicals and antioxidants, making them an excellent choice for further research to determine their use as health-promoting dietary supplements.Item The effect of dietary olive polyphenols on markers of inflammation and bodyweight in senior domestic cats(Wageningen Academic Publishers, 2024-04) Thomas DG; Dyer P; Andrews CJThe high rates of obesity and degenerative joint disease in companion animals has resulted in a demand for dietary supple ments that support joint health and reduce inflammation. Polyphenols have received considerable attention in this space, although literature in companion animals is lacking or conflicting. This study determined whether a diet supplemented with olive polyphenol extract had the potential to reduce inflammation and/or bodyweight. Eight senior domestic cats aged 11.01 ± 0.74 years (mean ± standard error of the mean) and weighing 3.6 ± 0.3 kg (mean ± SEM) were used for this study. The cats were fed, ad libitum with a complete (AAFCO) canned diet supplemented with 0.1% olive polyphenol extract for 56 days. Cats were weighed weekly and blood samples taken on day 0 (baseline), 28, and 56 of the study. Biochemistry, haematology, and cytokine (19 cytokines or chemokines) panels were run for each blood sample. While there was an initial aversion to the supplemented diet, intakes of the cats increased, and they consumed enough to meet or exceed their daily maintenance energy requirements by day 10 of the trial. On average, the cats lost approximately 8% of their starting weight over the trial, which was interesting given that feed intake exceeding maintenance energy requirements for most of the study. Whether the decrease in bodyweight was due to seasonal changes, the supplemented diet, or a combination of the two warrants further investigation. There were little to no changes to any of the blood parameters, which was surprising given that previous studies have reported reductions in pro-inflammatory cytokines following polyphenol supplementation. Perhaps a higher concentration of olive polyphenols is required to elicit the anti-inflammatory response observed in other species. A study evaluating the dose-dependent effects of dietary polyphenols on inflammatory and oxidative markers in cats would be valuable in this context.Item Response of Strawberry to the Substitution of Blue Light by Green Light in an Indoor Vertical Farming System(MDPI (Basel, Switzerland), 2022-12-28) Avendaño-Abarca VH; Alvarado-Camarillo D; Valdez-Aguilar LA; Sánchez-Ortíz EA; González-Fuentes JA; Cartmill AD; Jeong BRIndoor production systems with light emitting diode (LED) lamps are a feasible alternative for increasing strawberry productivity by reducing the incidence of pests and diseases and the damage caused by extreme weather events. Blue (BL) and red (RL) LED light are considered the most important light spectra for photosynthesis and crop yield; however, recent studies have demonstrated that the beneficial effects of green light (GL) have been underestimated. This information would be of particular importance for strawberry production in controlled-environments/vertical farming systems as it may lower input costs and enhance production efficiency and quality and marketability. The present study aimed to define the effect of GL in combination with BL in strawberry. A proportion of 20% GL (20% BL + 60% RL) of total photosynthetic photon flux density was beneficial for plant growth and productivity; however, a 27% GL (12% BL + 61% RL) proportion was detrimental or comparable to that with 6% GL (36% BL + 58% RF). Total dry mass increased 51% when plants were illuminated with 20% GL lamps compared to those with 6% GL; the most impacted plant part was the root as it increased by 155%. The higher yield was observed with GL at 20%, but further increasing GL to 27% resulted in reduced yield. GL at 20% and 27% exhibited higher photosynthesis but reduced transpiration, stomatic conductance, and internal CO2, which in turn increased instantaneous and intrinsic water-use efficiency. Plants with the highest yield (20% GL) exhibited lower total soluble solids in fruits but still the values obtained were acceptable (8.25 °Brix); these fruits contained a high total sugars and phenolics concentration but a reduced antioxidant scavenging capacity. High proportions of GL were associated with a higher leaf and fruit Ca and a higher leaf P and K, which may be due to the increased allocation of biomass to the roots. In conclusion, GL at 20% and BL at 20% resulted in the best growth and yield parameters, enhanced net photosynthesis rate, water-use efficiency and fruit quality attributes. The effects of GL observed in this study may also be important for other high-value horticultural crops suitable for indoor vertical farming.Item The influence of ripening on the nutrient composition and antioxidant properties of New Zealand damson plums(Wiley Periodicals LLC, 2024-03-30) Rashidinejad A; Ahmmed MKThe current study pioneers a comprehensive exploration into the influence of ripening stages on the nutritional composition and antioxidant attributes of the New Zealand damson plums (Prunus domestica ssp. Insititia). Sampled at early-, mid-, and late-ripening stages from randomly selected plum trees, the investigation unveiled notable significant (p <.05) declines in multiple parameters as ripening progressed. Noteworthy reductions in dry matter (from 21% to 19.33%), stone weight (from 30.23% to 24.30%), total dietary fiber (from 3.15% to 2.5%), energy content (from 280 to 263 kJ/100 g), vitamin D3 (from 1.67 to 1.53 μg/100 g), vitamin A (from 4.2 to 3.87 μg/100 g), and specific minerals (e.g., Ca, Mg, and P) emerged as a hallmark of this progression. Additionally, plums harvested at the advanced ripening stage exhibited heightened moisture content in contrast to their early-stage counterparts. Conversely, ash, protein, carbohydrates, total sugar, and minerals (including K, Na, Zn, and Se) demonstrated no significant alteration (p >.05) across ripening stages. Remarkably, damson plums that were harvested at the end of the ripening stage displayed reduced phenolic content and total antioxidant activity compared to those acquired at the early–mid ripening phase. This research collectively highlights the substantive impact of harvesting time and ripening stage on the nutritional and antioxidant profiles of damson plums cultivated in New Zealand.Item Functional Food Based on Potato(MDPI (Basel, Switzerland), 2023-05-26) Xu J; Li Y; Kaur L; Singh J; Zeng F; Krastanov AIPotato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence changes in the key functional components of potatoes and to discuss the focus of referenced literature which may require further research efforts. Next, it summarizes the application of the latest commercial products and potential value of components existing in potato. In particular, there are several main tasks for future potato research: preparing starchy foods for special groups of people and developing fiber-rich products to supply dietary fiber intake, manufacturing bio-friendly and specific design films/coatings in the packaging industry, extracting bioactive proteins and potato protease inhibitors with high biological activity, and continuing to build and examine the health benefits of new commercial products based on potato protein. Notably, preservation methods play a key role in the phytochemical content left in foods, and potato performs superiorly to many common vegetables when meeting the demands of daily mineral intake and alleviating mineral deficiencies.Item Onco-Preventive and Chemo-Protective Effects of Apple Bioactive Compounds(MDPI (Basel, Switzerland), 2021-11) Nezbedova L; McGhie T; Christensen M; Heyes J; Nasef NA; Mehta SCancer is one of the leading causes of death globally. Epidemiological studies have strongly linked a diet high in fruits to a lower incidence of cancer. Furthermore, extensive research shows that secondary plant metabolites known as phytochemicals, which are commonly found in fruits, have onco-preventive and chemo-protective effects. Apple is a commonly consumed fruit worldwide that is available all year round and is a rich source of phytochemicals. In this review, we summarize the association of apple consumption with cancer incidence based on findings from epidemiological and cohort studies. We further provide a comprehensive review of the main phytochemical patterns observed in apples and their bioavailability after consumption. Finally, we report on the latest findings from in vitro and in vivo studies highlighting some of the key molecular mechanisms targeted by apple phytochemicals in relation to inhibiting multiple ‘hallmarks of cancer’ that are important in the progression of cancer.