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Preliminary Assessment of the Nutritional Quality of two Types of Lentils (Lens Culinaris) by Near Infrared Reflectance Spectroscopy Technology (Nirs)
摘要： The aim of this study was to evaluate and compare the nutritive value of two varieties of lentils (Lens culinaris), namely green and red varieties. For this purpose the chemical components: crude protein, starch, ash, sugars (monosaccharides and oligosaccharides), crude fat, total fibers and dry matter of two lentils varieties (green and red) were determined by near infrared reflectance spectroscopy technology (NIRS). Results show that green lentils had higher contents in ash (minerals), crude protein and total fibers, while the red lentils had higher contents in crude fat and total carbohydrates. The metabolizable energy (MJ/kg) of the red lentils was slightly higher than green lentils. In conclusion both type of lentils (green and red) revealed good nutritional quality with slight differences.
关键词： Nutritional value,Lentil (Lens culinaris),NIRS
更新于2025-09-23 15:22:29
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Evaluation of growth and nutritional value of Brassica microgreens grown under red, blue and green LEDs combinations
摘要： Microgreens are rich functional crops with valuable nutritional elements that have health benefits when used as food supplements. Growth characterization, nutritional composition profile of 21 varieties representing 5 species of the Brassica genus as microgreens were assessed under light-emitting diodes (LEDs) conditions. Microgreens were grown under four different LEDs ratios (%); red:blue 80:20, and 20:80 (R80:B20, and R20:B80), or red:green:blue 70:10:20, and 20:10:70 (R70:G10:B20, and R20:G10:B70). Results indicated that supplemental lighting with green LEDs (R70:G10:B20) enhanced vegetative growth and morphology, while blue LEDs (R20:B80) increased the mineral and vitamin contents. Interestingly, by linking the nutritional content with the growth yield to define the optimal LEDs setup, we found that the best lighting to promote the microgreen growth was the green LEDs combination (R70:G10:B20). Remarkably, under the green LEDs combination (R70:G10:B20) conditions, the microgreens of Kohlrabi purple, Cabbage red, Broccoli, Kale Tucsan, Komatsuna red, Tatsoi, and Cabbage green, which can benefit human health in conditions with limited food, had the highest growth and nutritional content.
关键词： growth,Microgreens,LEDs,nutritional value,Brassica
更新于2025-09-19 17:13:59
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The potential use of the UV-A and UV-B to improve tomato quality and preference for consumers
摘要： Solanum lycopersicum L. is among the healthiest fruits/vegetables due to its richness in bioactive compounds. However, its fruits from off-season (usually obtained in greenhouses that block UV-rays) have lower reputation than the ones of in-season/field productions. We hypothesise that moderate UV-A/UV-B irradiation during fruit development is able to improve its bioactive compounds and sensorial attributes, increasing its healthy properties. We supplemented for 30 days ‘MicroTom’ fruiting plants with two daily doses of UV-A (1 or 4 h) and UV-B (2 or 5 min). Irradiated plants showed higher ripening synchronization and produced more and smaller fruits. UV-A irradiation stimulated the fruit’s antioxidant capacity, and the antiradical activity by the accumulation of phenolic compounds including the flavonoids. Only the UV-A1 h condition promoted the accumulation of ortho-diphenols in tomato fruits. Regarding the consumers’ preference for aroma/taste, a consumers’ panel test ranked the tomatoes as UV-A 1 h, UVA 4 h, Control, UV-B 5 min and UV-B 2 min. We conclude that the supplementation of UV-A during pre-harvest is particularly effective in increasing ripening synchronization and fruit’s nutritional properties, potentially making these fruits more appealing to consumers.
关键词： Nutritional value,Antioxidants,Pre-harvest-irradiation,Metabolism modulation,Phenolic compounds,Ultraviolet supplementation
更新于2025-09-10 09:29:36