Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods

Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking...

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Main Authors:	Rebecca Klopsch, Susanne Baldermann, Alexander Voss, Sascha Rohn, Monika Schreiner, Susanne Neugart
Format:	Article
Language:	English
Published:	MDPI AG 2019-09-01
Series:	Foods
Subjects:	narrow-banded UVB thermal processing antioxidant activity kale pea flavonoids carotenoids
Online Access:	https://www.mdpi.com/2304-8158/8/10/427

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spelling	doaj-c724173a478f4a869aa15fa5cad37e992020-11-25T02:03:08ZengMDPI AGFoods2304-81582019-09-0181042710.3390/foods8100427foods8100427Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) and Pea (<i>Pisum sativum</i>) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional FoodsRebecca Klopsch0Susanne Baldermann1Alexander Voss2Sascha Rohn3Monika Schreiner4Susanne Neugart5Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, GermanyLeibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, GermanyNutriAct – Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal, 14558, GermanyNutriAct – Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal, 14558, GermanyLeibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, GermanyDivision Quality and Sensory of Plant Products, Department of Crop Sciences, Georg-August-Universität Göttingen, Carl-Sprengel-Weg 1, 37075 Goettingen, GermanyYoung kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the ‘vegetable breads’ indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the ‘vegetable breads’. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In ‘kale breads’ and ‘pea breads’, 20% and 84% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods.https://www.mdpi.com/2304-8158/8/10/427narrow-banded UVBthermal processingantioxidant activitykalepeaflavonoidscarotenoids
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Rebecca Klopsch Susanne Baldermann Alexander Voss Sascha Rohn Monika Schreiner Susanne Neugart
spellingShingle	Rebecca Klopsch Susanne Baldermann Alexander Voss Sascha Rohn Monika Schreiner Susanne Neugart Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) and Pea (<i>Pisum sativum</i>) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods Foods narrow-banded UVB thermal processing antioxidant activity kale pea flavonoids carotenoids
author_facet	Rebecca Klopsch Susanne Baldermann Alexander Voss Sascha Rohn Monika Schreiner Susanne Neugart
author_sort	Rebecca Klopsch
title	Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) and Pea (<i>Pisum sativum</i>) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods
title_short	Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) and Pea (<i>Pisum sativum</i>) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods
title_full	Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) and Pea (<i>Pisum sativum</i>) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods
title_fullStr	Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) and Pea (<i>Pisum sativum</i>) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods
title_full_unstemmed	Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) and Pea (<i>Pisum sativum</i>) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods
title_sort	narrow-banded uvb affects the stability of secondary plant metabolites in kale (<i>brassica oleracea</i> var. <i>sabellica</i>) and pea (<i>pisum sativum</i>) leaves being added to lentil flour fortified bread: a novel approach for producing functional foods
publisher	MDPI AG
series	Foods
issn	2304-8158
publishDate	2019-09-01
description	Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the ‘vegetable breads’ indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the ‘vegetable breads’. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In ‘kale breads’ and ‘pea breads’, 20% and 84% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods.
topic	narrow-banded UVB thermal processing antioxidant activity kale pea flavonoids carotenoids
url	https://www.mdpi.com/2304-8158/8/10/427
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Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) and Pea (<i>Pisum sativum</i>) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods

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