III
International Congress
Food Technology, Quality and Safety
CELEBRATING
FOOD PROCEEDINGS
ISBN 978-86-7994-050-6
III INTERNATIONAL CONGRESS “FOOD TECHNOLOGY, QUALITY AND SAFETY”, NOVI SAD 2016, SERBIA Publisher University of Novi Sad Institute of Food Technology Bulevar cara Lazara 1 21000 Novi Sad Main editor Dr Olivera Đuragić Editors Dr Tea Brlek Dr Jovana Kos Paper Review All abstracts and papers are reviewed by International Scientific Committee and competent researchers Technical editor Mr Tamara Sarafijanović Cover Boris Bartula, BIS, Novi Sad, Serbia Printed by “Futura” – Novi Sad, Serbia Number of copies 350 copies
Organization of Congress: INSTITUTE OF FOOD TECHNOLOGY, University of Novi Sad, Serbia
Congress is supported by: Ministry of Education, Science and Technological Development of the Republic of Serbia – Belgrade Provincial Secretariat for Higher Education and Scientific Research, Novi Sad, Serbia Ministry of Agriculture and Environmental Protection of the Republic of Serbia – Belgrade Provincial Secretariat of Agriculture, Water Economy and Forestry – Novi Sad, Serbia EFE – European Academy of Food Engineering Chamber of Commerce and Industry of Serbia, Serbia
GENERAL SPONSOR OF CONGRESS - LABENA FoodTech 2016 Congress President: dr Olivera Đuragić, Institute of Food Technology, University of Novi Sad FoodTech 2016 Organizing committee President: dr Pavle Jovanov, Institute of Food Technology, University of Novi Sad
III International Congress “Food Technology, Quality and Safety” – INTERNATIONAL SCIENTIFIC COMMITTEE Olivera Đuragić, Serbia, Institute of Food Technology, University of Novi Sad - president Maja Musse, Université Bretagne Loire (UBL), France Dragan Momĉilović, FDA, USA Zehra Ayhan, Faculty of Engineering, Sakarya UniversityTurkey Verica Dragović-Uzelac, Faculty of Food Technology and Biotechnology, Croatia Stefan Toepfl, German Institute of Food Technologies (DIL), Germany Jose Maria Lagaron, Institute of Agrochemistry and Food Technology, Spain Johanes Kahl, Exercise and Sports University of Copenhagen, Denmark Brijesh Tiwari, TEAGASC, Ireland Viktor Nedovic, Faculty of Agriculture, University of Belgrade, Serbia Nastasia Belc, National R&D Institute for Food Bioresources, Romania Yrjö Roos, University College Cork, Ireland Ţivko Nikolov, Department of Biological & Agricultural Engineering, Texas A&M University, USA Jana Hajslova, Institute of Chemical Technology, Prague, Czech Republic Vesna Tumbas, Faculty of Technology, University of Novi Sad, Serbia Bogdan Iegorov, Odessa National Academy of Food Technologies, Ukraine Ewa Rambialkowska, Faculty of Human Nutrition and Consumer Science, Warsawa, Poland Peter Raspor, University of Ljubljana, Slovenia
Radoslav Grujić, Faculty of Technology Zvornik, University of East Sarajevo, BIH Republic of Srpska Miomir Jovanović, Biotechnical Faculty Dean, University of Montenegro, Montenegro Ţeljko Knez, Faculty of Chemistry and Chemical Engineering, University of Maribor, Slovenia Mladen Brnĉić, Faculty of Food Technology and Biotechnology, Croatia Costas Biliaderis, Food Science and Technology, Aristotle University, Thessaloniki, Greece, Sonja Smole Mozina, Biotechnical Faculty, University of Ljubljana, Slovenia Boţidar Ţlender, University of Ljubljana, Department of Food Science and Technology, Ljubljana, Slovenia Harris Lazarides, Food Science and Technology, Aristotle University of Thessaloniki Aleksandra Martinović, Food Safety at Biotechnical Faculty, University of Montenegro, Montenegro Angel Angelov, Head of Center of Food Quality and Safety, University of Food Technologies, Bulgaria Diego Moreno-Fernández, Food Science & Technology Department, University of Murcia, Spain Dragana Miladinović, Instutut of Field and Vegetable Crops, Novi Sad Mladenka Pestorić, Institute of Food Technology, University of Novi Sad Milica Pojić, Institute of Food Technology, University of Novi Sad Olivera Šimurina, Institute of Food Technology, University of Novi Sad Pavle Jovanov, Institute of Food Technology, University of Novi Sad Marijana Sakaĉ, Institute of Food Technology, University of Novi Sad Predrag Ikonić, Institute of Food Technology, University of Novi Sad Aleksandra Mišan, Institute of Food Technology, University of Novi Sad Tatjana Tasić, Institute of Food Technology, University of Novi Sad Tea Brlek, Institute of Food Technology, University of Novi Sad Anamarija Mandić, Institute of Food Technology, University of Novi Sad Miroslav HadnaĊev, Institute of Food Technology, University of Novi Sad Tamara Dapĉević HadnaĊev, Institute of Food Technology, University of Novi Sad Bojana Filipĉev, Institute of Food Technology, University of Novi Sad Jelena Pejin, Faculty of Technology, University of Novi Sad, Serbia Branko Bugarski, Faculty of Technology and Metallurgy, University of Belgrade, Serbia Milica Radosavljević, Maize Research Institute “Zemun Polje”, Serbia Dragan Ţivanĉev, Institute of Food Technology, University of Novi Sad, Serbia Tanja Radusin, Institute of Food Technology, University of Novi Sad, Serbia Elizabet Janjić-Hajnal, Institute of Food Technology, University of Novi Sad, Serbia Ljubiša Šarić, Institute of Food Technology, University of Novi Sad, Serbia Jovana Kos, Institute of Food Technology, University of Novi Sad, Serbia Marija Bodroţa-Solarov, Institute of Food Technology, University of Novi Sad, Serbia Nebojša Ilić, Institute of Food Technology, University of Novi Sad, Serbia Ivan Milovanović, Institute of Food Technology, University of Novi Sad, Serbia Jelena Tomić, Institute of Food Technology, University of Novi Sad, Serbia Aleksandra Novaković, Institute of Food Technology, University of Novi Sad, Serbia Aleksandra Torbica, Institute of Food Technology, University of Novi Sad, Serbia
III International Congress “Food Technology, Quality and Safety” – ORGANIZING COMMITTEE Olivera Đuragić, Institute of Food Technology, University of Novi Sad Tea Brlek, Institute of Food Technology, University of Novi Sad Jovana Kos, Institute of Food Technology, University of Novi Sad Olivera Šimurina, Institute of Food Technology, University of Novi Sad Tamara Dapĉević HadnaĊev, Institute of Food Technology, University of Novi Sad Jelena Tomić, Institute of Food Technology, University of Novi Sad Jelena Krulj, Institute of Food Technology, University of Novi Sad Jovana Kojić, Institute of Food Technology, University of Novi Sad Ivan Milovanović, Institute of Food Technology, University of Novi Sad Marijana Sakaĉ, Institute of Food Technology, University of Novi Sad Dubravka Škrobot, Institute of Food Technology, University of Novi Sad Miona Belović, Institute of Food Technology, University of Novi Sad Alena Tomšik, Institute of Food Technology, University of Novi Sad Milica Pojić, Institute of Food Technology, University of Novi Sad Zdenka Marković, Institute of Food Technology, University of Novi Sad, Serbia Bojana Šarić, Institute of Food Technology, University of Novi Sad, Serbia Nataša Nedeljković, Institute of Food Technology, University of Novi Sad, Serbia
FoodTech 2016 Congress – HONORARY BOARD Prof. dr Milica Pavkov Hrvojević, dean, Faculty of Sciences, University of Novi Sad Prof. dr Sneţana Brkić, dean, Faculty of Medicine, University of Novi Sad Prof. dr Nedeljko Tica, dean, Faculty of Agriculture, University of Novi Sad Prof. dr Milica Petrović, dean, Faculty of Agriculture, University of Belgrade Prof. dr Miladin Kostić, rector, State University in Novi Pazar Prof. dr Miroslav Ćirković, director, Scientific Veterinary Institute Novi Sad Dr Petar Kljajić, director, Institute of Pesticides and Environmental Protection, Belgrade Dr Vesna ĐorĊević, director, Institute of Meat Hygiene and Technology, Belgrade Dr Jelena Begović, director, Institute of Molecular Genetics and Genetic Engineering, Belgrade Prof. dr Vladeta Stevović, dean, Faculty of Agronomy Ĉaĉak Prof. dr Jovan Stepanović, dean, Faculty of Technology in Leskovac Dr Vladimir Crnojević, director, BioSense Institute, Novi Sad Prof. dr Radomir Malbaša, dean, Faculty of Technology, University of Novi Sad
FoodTech 2016 Congress – EXECUTIVE COMMITTEE Olivera Đuragić, Institute of Food Technology, University of Novi Sad Pavle Jovanov, Institute of Food Technology, University of Novi Sad Jovanka Lević, Institute of Food Technology, University of Novi Sad Tea Brlek, Institute of Food Technology, University of Novi Sad SlaĊana Rakita, Institute of Food Technology, University of Novi Sad Jovana Kos, Institute of Food Technology, University of Novi Sad Đuro Vukmirović, Institute of Food Technology, University of Novi Sad
III International Congress “Food Technology, Quality and Safety”
SADRŽAJ BROCCOLI FROM FARM TO HEALTH – RESEARCH AND CHALLENGES Diego A. Moreno1*, Nieves Baenas1, Débora Villaño2, María Teresa López-Chillón2, Pilar Zafrilla2, Cristina García-Viguera1 ……………………………………………………………
1
MOLECULAR ANALYSIS OF NS Cucurbita moschata COLLECTION Dragana Miladinović1*, Aleksandra Dimitrijević1, Milka Brdar-Jokanović1, Ivana Imerovski1, Vladimir Sikora1, Ana Marjanović Jeromela1, Siniša Jocić1 ...................................................... 6 FIBER HEMP AS A VALUABLE SOURCE OF NUTRIENTS AND NUTRACEUTICALS Tijana Zeremski*1, Biljana Kiprovski1, Vladimir Sikora1, Jegor Miladinović1, Svetlana Balešević Tubić1 .........................................................................................................................
10
LACTOSE FERMENTATION IN MILK BY KOMBUCHA Katarina Kanurić*, Spasenija Milanović, Bojana Ikonić, Eva Lončar, Mirela Iličić, Vladimir Vukić, Dajana Vukić …………………………………………………………………………..
16
BIOAVAILABILITY AND BIOACTIVITY OF GLS/ITC OF BRASSICACEAE SPROUTS AS HEALTH PROMOTERS Nieves Baenas*, Cristina García-Viguera, Diego A. Moreno …………………………………
23
STABILITY OF WATER-IN-OIL EMULSIONS CONTAINING WATER OR ETHANOL GARLIC EXTRACT - INFLUENCE OF TYPE AND CONCENTRATION OF EMULSIFIER Jelena D. Ilić 1*, Branimir M. Bajac1, Branislava G. Nikolovski1 …………………………….
29
THE GARLIC EXTRACT W/O/W DOUBLE EMULSIONS – FROM EXTRACTION TO RELEASE CHARACTERISATION Jelena D. Ilić 1*, Ivana S. Lončarević1, Jovana S. Petrović1, Branislava G. Nikolovski1………
35
MOLECULAR DOCKING SYMULATION THROUGH THE ANGIOTENSIN CONVERTING ENZYME INHIBITION BY MILK DIPEPTIDES Vladimir Vukić*, Dajana Vukić, Spasenija Milanović, Mirela Iličić, Katarina Kanurić ...........
42
QUALITY ATTRIBUTES OF COOKIES ENRICHED WITH BETAINE Bojana Filipčev*, Jelena Krulj, Jovana Kojić, Olivera Šimurina, Marija Bodroža Solarov, Mladenka Pestorić ......................................................................................................................
46
CHEMICAL-MINERAL CONTET AND RHEOLOGICAL PROPERTIES OF SESAME AND SPELT FLOUR Jelena Filipović*1, Milenko Košutić1, Rada Jeftić-Mučibabić1, Vladimir Filipović2, Milica Nićetin2, Marija Radojković2 .......................................................................................................
52
APPLICATIONS OF POTENTIAL PROBIOTIC BACTERIA AND OMEGA-3 FATTY ACIDS IN YOGURT PRODUCTION AND IMPACT ON SENSORY QUALITY Milica Mirković1, Nemanja Mirković1*, Dušanka Paunović1, Jelena Miočinović1, Dušan Kekuš1, Viktor Nedović1, Zorica Radulović1.............................................................................
56
MYCOTOXINS SURVEY IN IMPORTED WHEAT COMMODITY DURING 2016 IN ALBANIA Afërdita Shtëmbari*1, Dritan Topi 2.............................................................................................
62
LACTIC ACID FERMENTATION OF CABBAGE JUICE BY PROBIOTIC STRAIN Darko Dimitrovski, Marija Cvetkovska Stojanovska, Jana Simonovska*, Donka DonevaSapceska ......................................................................................................................................
67
THE EFFECT OF OSMOTIC TREATMENT ON ANTIOXIDANT ACTIVITY OF CELERY ROOT Milica Nićetin*1, Lato Pezo2, Vladimir Filipović1, Biljana Lončar1, Jelena Filipović3, Tatjana Kuljanin1, Stanislava Gorjanović2...............................................................................................
74
RHEOLOGICAL CHARACTERISTICS OF DOUGH ENRICHED WITH CAROB AND SUGAR BEET FIBRES Dragana Šoronja-Simović1, Zita Šereš1, Nikola Maravić1*, Sonja Smole-Možina2, Lucija Luskar2, Ivana Nikolić1, Marijana Đorđević1..............................................................................
80
NEUROPROTECTIVE EFFECT OF ARISTOTELIA CHILENSIS (MAQUI BERRY) EXTRACT AND DAPSONE IN A STATUS EPILEPTICUS MODEL Luis Bautista Orozco1, Amadeo Gironés Vilaplana2, Eva González Trujano3, Cristina García Viguera4, Diego A. Moreno4,*, Araceli Díaz Ruíz 5, Camilo Ríos 5, Sandra Orozco Suárez1….
86
WATER ACTIVITY AND SOME CHEMICAL PARAMETERS IN DRY PORK PRODUCED WITH LESS AMOUNT OF SODIUM CHLORIDE Slobodan Lilić1*, Danijela Vranić1, Vladimir Korićanac1, Ivana Branković Lazić1, Jelena Jovanović1, Brankica Lakićević1..................................................................................................
92
THE EFFECT OF WHOLE GRAIN BUCKWHEAT FLOUR STORAGE ON THE CONTENT OF PHENOLIC COMPOUNDS Dubravka Škrobot1*, Aleksandra Mišan1, Marijana Sakač1, Anamarija Mandić1, Mladenka Pestorić1, Pavle Jovanov1............................................................................................................
96
EFFECT OF CITRIC ACID ADDITION ON ANTIOXIDANT PROPERTIES OF BLACKBERRY SYRUP Ana Kalušević1,2*, Dragana Paunović1, Ana Salević1, Jasmina Rajić1, Dušica Đinović1, Tanja Petrović1, Viktor Nedović1………………………………………………………………
101
INFLUENCE OF EXTRACTION CONDITIONS ON BIOACTIVE PROFILE OF RASPBERRY LEAVES Ana Salević1*, Ana Kalušević1, Viktor Nedović1........................................................................
106
AURICULARIA AURICULA-JUDAE (BULL.:FR.) WETTST. 1885 CYTOTOXICITY ON BREAST CANCER CELL LINE (MCF 7) Aleksandra Novaković1,3*, Maja Karaman2, Sonja Kaišarević2, Tanja Radusin1, Mirjana Beribaka3, Nebojša Ilić1………………………………………………………………………..
112
TWO LAYER CHITOSAN-BEESWAX COATING FOR APPLICATION ON ARTIFICIAL COLLAGEN CASINGS Nevena Hromiš*, Vera Lazić, Senka Popović, Danijela Šuput, Sandra Bulut, Natalija Džinić, Branislav Šojić, Vladimir Tomović ............................................................................................
116
POSSIBILITY TO MAINTAIN MODIFIED ATMOSPHERE IN POUCHES MADE FROM BIOPOLYMER MATERIALS Sandra Bulut*, Vera Lazić, Senka Popović, Danijela Šuput, Nevena Hromiš, Ljiljana Popović .......................................................................................................................................
122
PROPERTIES OF ALGINATE-BASED EDIBLE FILMS INCORPORATED WITH CAPSICUM OLEORESIN Mishela Temkov1*, Jana Simonovska1, Darko Dimitrovski1, Sandra Mojsova2, Vesna Rafajlovska1, Elena Velickova1 .......................................................................................
128
III International Congress “Food Technology, Quality and Safety”
BROCCOLI FROM FARM TO HEALTH – RESEARCH AND CHALLENGES 1
1
2
2
2
Diego A. Moreno *, Nieves Baenas , Débora Villaño , María Teresa López-Chillón , Pilar Zafrilla , 1 Cristina García-Viguera 1
Phytochemistry Lab. Food Science and Technology Dept., CEBAS-CSIC, Campus universitario de Espinardo – 25, 30100 Murcia, Spain 2 Dpto. Ciencias de la Salud. Universidad Católica ‘San Antonio’ de Murcia (UCAM). Campus de los Jerónimos, 30107 Murcia, Spain
*Corresponding author: E-mail address:
[email protected]
ABSTRACT Nowadays, society accepts the direct relationship between foods and health. In this sense, fruits and vegetables are the major components in balanced diets, particularly for their implications in the prevention of certain conditions and types of cancer and chronic diseases. Broccoli (Brassica oleracea L. var. italica) is a cruciferous food very rich in glucosinolates (GLS) and their bioactive hydrolysis products, the isothiocyanates (ITC), which may exert beneficial biological activities against different conditions through protection against inflammation and oxidative stress in the cells, slowing or preventing a number of cancers and other diseases, such as cardiovascular or neurodegenerative. Broccoli inflorescences and sprouts are the main dietary sources of glucoraphanin (GR), precursor glucosinolate of sulphoraphane (SFN), widely studied in different pathological conditions. Besides, U.S. Food and Drugs Administration (FDA) recently approved glucoraphanin as GRAS (generally accepted as safe) for use in foods and functional ingredients boosting the interest and potential of Brassica foods for health worldwide. Current research includes multidisciplinary work integrating the food chain: Evaluation of the pre- and post-harvest factors affecting the phytochemical composition of foods; Agro-waste recovery by elaboration of new ingredients for culinary applications and food industry; Enriching foods in bioactive phytochemicals using sustainable practices; Evaluating the in vivo bioavailability and metabolism of GLS/ITC; Incorporation of new foods in clinical interventions for adult health. This holistic approach from plant to food and health, will allow us to generate knowledge for the challenges of the society, and is necessary to let consumers know that Brassica vegetables likely provide excellent health effects. Keywords: Brassicaceae, glucoraphanin, functional food, inflammation, health
INTRODUCTION Nowadays it is well accepted in society a positive and direct relationship between food and health. In this sense, fruits and vegetables are a very important part of a balanced diet, particularly for their role in the prevention of certain diseases and types of cancer. People’s diet offer a greater and more diverse group of plant bioactives than do drugs, and they often do not realise that many drugs are derived from the compounds originally discovered in plant foods. Numerous epidemiological studies indicate that Brassica vegetables in general, and broccoli in particular, protect humans against cancer since they are rich sources of glucosinolates as well as possessing a high content of flavonoids, vitamins and mineral nutrients. Some criteria have been proposed to evaluate the possibilities of developing new “functional foods” to reduce the risk of specific cancers; largely in broccoli, which is associated with cancer protection. Processing conditions, domestic cooking, etc., affect the health-promoting properties of broccoli and these have been widely studied (Moreno et al., 2006). Therefore, it is important to ascertain the relevance of broccoli and cruciferous foods for human health, through different levels of research and development and innovative applications, from the knowledge of phytochemicals and health-promoting compounds in broccoli and their analysis, the influence of agricultural, processing and technological parameters on the composition and quality of the food and to scientifically validate its
1
III International Congress “Food Technology, Quality and Safety”
functionality through bioavailability, metabolism and bioactivity from in vitro to the clinical interventions and studies.
BROCCOLI: A WELLNESS FOOD RICH IN HEALTH-PROMOTING BIOACTIVES Broccoli (Brassica oleracea L. [Italica Group]) belongs to Brassicaceae plant family including a larg variety of species and cultivars, some of the most known are B. oleracea (i.e. cabbages, Brussels sprouts, broccoli), B. rapa (turnips), B. napus (radishes), Sinapis spp. (mustards), etc. In the recent years, these crops are increasingly consumed for organoleptic characteristics and possible health benefits as a good source of bioactive compounds.
Figure 1. Nutrients and phytochemicals in crucifers (broccoli) and associated health benefits
The sulphur-nitrogen containing compounds glucosinolates (GLS) are almost exclusively found in this family, being their beneficial health effect supposed to be induced by their hydrolysis (bioactive) products, the isothiocyanates (ITC). The phenolic compounds mainly studied are flavonols, anthocyanins and hydroxycinnamic acids, which principal bioactivity is their antioxidant capacity. The carotenoids, as well as vitamins (C, E, K) have also been considered as nutrients with biological activity. GLS have no known bioactivity themselves, but are hydrolysed to release ITC, highly reactive compounds that can activate the mammalian cellular transcription factor Nuclear factor (erythroid-derived 2)-like 2 (Nrf2) and by so doing, improve host defense. The increasing detoxification enzymes to eliminate chemical carcinogens and additional mechanisms, many of them triggered by the activation of the transcription factor Nrf2, have been uncovered. The phytochemical wealth of Brassica foods is gathering attention from the scientific community for being potentially protective for the cardiovascular system and against certain types of cancer and neurological disorders, mainly because of their anti-inflammatory and antioxidant properties (Baenas et al. 2016). Therefore, there is a role for optimizing the content of GLS and the myrosinase-dependent action to form bioactive ITC from the GLS to increase the efficacy of Brassica foods for health and wellbeing, acting in the different steps of the food chain from the seeds to the plant and food for human health (Jeffery, 2014; Moreno et al., 2006).
2
III International Congress “Food Technology, Quality and Safety”
BROCCOLI AGRI-FOOD CHAIN RESEARCH Different factors could affect the bioactive compounds and phytonutrients of broccoli and could be classified into pre- and post-harvest aspects. The first group implies agronomic and environmental conditions or genetic and ontogenetic factors. Broccoli varieties for different production cycles (‘Naxos’, ‘Parthenon’, etc.) performed best in the areas of production under adverse conditions as found in Mediterranean SE Spain, where they overcome the semiarid climate with saline irrigation to maintain the all-year around exports (Dominguez-Perles et al. 2011). The application of elicitors during head formation could be beneficial for the enrichment in phytochemicals in broccoli, enhancing its nutritional value without using genetic approaches (Moreno et al., 2008). The available evidences indicate that both genetic background and crop management strategies are involved in the postharvest quality, bioactivity and bioavailability of the bioactive compounds in broccoli and cruciferous foods. Broccoli is mainly consumed cooked, and domestic handling and processing, including cooking processes, have been shown to considerably affect its health-promoting compounds (López-Berenguer et al. 2007), with great losses of vitamin C and significant losses of phenolic compounds and glucosinolates, depending on the cooking procedure, the presence of water and the time of cooking. Thus, genotype, fertilization, irrigation water, as well as age and harvesting time are the most important pre-harvesting factors, which may affect the bioactive composition of broccoli. The post-harvest factors such as storage, transport, and domestic cooking have been widely studied in our research group with the focus on the wide bioactive content of broccoli and how the pre- and post-harvest factors affect these healthpromoting phytochemicals (Baenas et al. 2016; Moreno et al., 2006, 2007).
INNOVATION WITH INGREDIENTS FROM BY-PRODUCTS The broccoli trade represents a major socio-economic activity in Murcia (SE Spain), and many by-products of the agri-food industry may be useful as source of nutrients and potentially functional ingredients, giving the opportunity to obtain added value products. Previous studies have been focused on edible florets, but we were interested also in adding value to broccoli by-products that represent a real problem in the production sites because of no intended use for this material has been envisaged. The broccoli-derived by-products are a good source of bioactive ingredients for food industry and reduction of environmental problems (Dominguez-Perles et al., 2010). Broccoli ingredient added to green tea resulted in a combination of phytochemicals with anti-tumoral activity (Dominguez-Perles et al. 2012), with potential for further developments in mechanistic models and the design of new functional foods and beverages.
HEALTH BENEFITS OF BROCCOLI CONSUMPTION To prevent and treat obesity is a world priority. Obesity is defined as the abnormal or excesive accumulation of fat which can negatively affect health and involves imbalaces in the glucose metabolism, high blood pressure, dyslipidaemia, and is characterised by a chronic proinflammatory state. The studies in human adults showed that the inflammation markers, interleukin-6 (IL-6) and C-reactive protein (PCRe), and the tumour necrosis factor-alpha (TNF-α) are elevated when there is a high visceral fat. Nowadays, more than 55% of the adult Spanish population is obese and almost 60% of the population of the EU-27, is overweight or obese. It is urgent and necessary to develop safe and effective strategies for the treatment of this pathology. The use of foods rich in bioactive and bioavailable compounds to act in the adipose tissue (adiposity, inflammation), may represent an useful tool for nutritional and clinical interventions to control and treat this chronic condition (AGL2013-46247-P Project). Broccoli (Brassica oleracea L. var. Italica), from the cruciferous family (Brassicaceae), is rich in glucosinolates , bioactive compounds, and their hydrolysis products, the isothiocyanates, 3
III International Congress “Food Technology, Quality and Safety”
may exert a beneficial activity against different health conditions. The broccoli sprouts (Brassica oleracea var. italica) are germinated seeds of only a few days of age, rich in bioactive phytochemicals (vitamins, minerals, polyphenolic natural antioxidants and glucosinolates), with concentration levels up to 10 times those found in adult broccoli (PérezBalibrea et al., 2008). The broccoli sprouts are rich in glucoraphanin, glucosinolate precursor of the isothiocyanate sulforaphane (SFN), widely studied because of its health-promoting characteristics. The beneficial effects of the consumption of broccoli are linked to the ITC formed by the hydrolitic action of the plant myrosinase during mastication and the glucosidases present in the gastrointestinal tract (Jeffery, 2014; Moreno et al. 2006). However, there are no studies showing the beneficial effect of the GLS/ITC on obese population with associated chronic inflammation. The results of this research project will give us the possibility of incorporate the broccoli sprouts as a healthy food in the control and treatment of obesity and for the general population wellbeing.
CONCLUDING REMARKS The increasing awareness among scientist, food manufacturers as well as consumers of the beneficial effects of the phytochemicals present within Brassicaceae family (i.e. broccoli) has led to different methods to improve the quality and production of these vegetables. These investigations on increasing levels of Brassica phytochemicals may have a potential for human intervention studies to investigate the effects of a specific compound on human health. The recent works suggest that the potential for chemoprevention by dietary intervention will needs the establishment of dietary recommendations including 3 to 5 servings of cruciferous foods per week, besides the current recommended 3-to-5 a day portions of fruits and vegetables, based in scientific and epidemiological evidences of the influence of bioactive compounds from broccoli and cruciferous-based foods on the different stages of degenerative diseases and cancer.
ACKNOWLEDGEMENTS This work was supported by the Spanish Ministry of Economy and Competitiveness (MINECO) through Research Project AGL2013-46247-P, and the Grant for Research Groups of Excellence from the Murcia Regional Agency for Science and Technology (Fundación Séneca), Project 19900/GERM/15. N. Baenas was funded by a FPU (Formación Profesorado Universitario) grant of the Spanish Ministry of Education.
REFERENCES Baenas N., Francisco M., Velasco P., Cartea M.E., García-Viguera C., Moreno D.A. (2016). Bioactive Compounds from Brassicaceae as Health Promoters. In: Luis R. da Silva and Branca Silva (Eds.), Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters: Part 2. (pp. 27-47). Sharjah, United Arab Emirates: Bentham Science Publishers Ltd. ISBN: 978-1-68108-244-8. Domínguez-Perles R., Martínez-Ballesta M.C., Carvajal M., García-Viguera C., Moreno D.A. (2010). Broccoliderived by-products – A promising source of bioactive ingredients. Journal Food Science 75 (4), C383-92. Dominguez-Perles R., Martínez-Ballesta M.C., Riquelme F., Carvajal M., García-Viguera C., Moreno D.A. (2011). Novel varieties of broccoli for optimal bioactive components under saline stress. Journal Science Food Agriculture 91(9), 1638-1648. Domínguez-Perles R., Moreno D.A., García-Viguera C. (2012). Analysis of the tumoral cytotoxicity of Green tea-infusions enriched with broccoli. Food Chemistry 132 (3), 1197-1206. Jeffery E.H. (2014). Cancer prevention with Brassica vegetables. ISHS 2015. XXIX IHC – Proceedings of the VI Int. Symp. on Human Health Effects of Fruits and Vegetables (FAVHEALTH 2014). Acta Hortic. 1106, 143-146. DOI: 10.17660/ActaHortic.2015.1106.22 López-Berenguer C., Carvajal M., Moreno D.A., García-Viguera C. (2007). Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. Journal Agricultural Food Chemistry 55 (24), 10001-10007. Moreno D.A., Carvajal M., López-Berenguer C., García-Viguera C. (2006). Chemical and biological characterisation of nutraceutical compounds of broccoli. Journal Pharmaceutical and Biomedical Analysis 41 (5), 1508-1522.
4
III International Congress “Food Technology, Quality and Safety” Moreno D.A., López-Berenguer C., Carvajal M., García-Viguera C. (2007). Health Benefits of Broccoli. Influence of Pre- and Post-harvest Factors on Bioactive Compounds. Food 1(2) 297-312. Moreno D.A., López-Berenguer C., Martínez-Ballesta M.C., Carvajal M., García-Viguera C. (2008). Basis for the new challenges of growing broccoli for health in hydroponics. Journal Science Food Agriculture 88 (8), 1472-1481. Pérez-Balibrea S., Moreno D.A., García-Viguera C. (2008). Influence of light on health-promoting phytochemicals of broccoli sprouts. Journal Science Food Agriculture 88 (5), 904-910.
5
