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Author: search.filters.author.Supapvanich, SuriyanSubject: search.filters.subject.Nutritional value

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    Efficiency of low dose cyanocobalamin immersion on bioactive compounds contents of ready to eat sprouts (sunflower and daikon) and microgreens (red-amaranth) during storage
    (2020-02-01)
    Supapvanich, Suriyan
    ;
    Sangsuk, Punika
    ;
    Sripumimas, Sookmas
    ;
    Anuchai, Jatuporn
    The objective of this study was to investigate the efficiency of low dose cyanocobalamin (vitamin B<inf>12</inf>) immersion on biologically active compounds improvement of baby vegetables such as sunflower sprouts, daikon sprouts and red-amaranth microgreens during storage. The baby vegetables were dipped in water (control), 0.05 or 0.1 μM cyanocobalamin for 5 min and then stored at 4 ± 1 °C for 9 d. We found that cyanocobalamin immersion, especially at 0.1 μM, could induce antioxidant capacity and certain biologically active compounds such as total phenols and flavonoids concentrations of all baby vegetables when compared to control samples. Cyanocobalmin delayed the loss of ascorbic acid concentration in sunflower sprouts but had no influence on the change in ascorbic acid concentration of daikon sprouts and red-amaranth microgreens during storage. The treatments did not affect the changes in total chlorophylls and carotenoids concentrations of sunflower and daikon sprouts during storage. Interestingly, 0.1 μM cyanocobalamin immersion enhanced betacyanin, betaxanthin and total betalains concentrations of red-amaranth microgreens during storage. These results indicated that low dose cyanocobalamin, vitamin B<inf>12</inf>, is a new potential natural agent improving health beneficiary bioactive compounds in ready to eat baby vegetables during cold storage.
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    Proximate compositions and bioactive compounds of edible wild and cultivated mushrooms from Northeast Thailand
    (2016-11-01)
    Srikram, Amporn
    ;
    Supapvanich, Suriyan
    Mushrooms are known as an excellent source of nutrients including macronutrients and bioactive compounds. Nutritional values were investigated involving proximate analysis, total antioxidant capacity (TAC), total phenol content (TPC) and total flavonoid content (TFC) of 10 edible wild mushroom species—Amanita calyptroderma Ark. et al., Amanita princeps Corner et Bas, A., Astraeus odoratus, Heimiella retispora (Pat. et. Bak.) Boedijn., Mycoamaranthus cambodgensis (Pat.) Trappe, Russula alboareolata Hongo, Russula cyanoxantha Schaeff.ex.Fr., Russula emetic (Schaeff. ex Fr.) S.F.Gray., Russula virescens (Schaeff.) fr., Termitomyces clypeatus Heim—and five cultivated mushroom species—Auricularia auricula-judae, Lentinus polychrous Lev., Lentinus squarrosulus Mont., Pleurotus sajor-caju (Fr.) Sing, Volvariella vovacea (Bull. Ex.Fr.) Sing. From the proximate analysis, the moisture contents of both wild and cultivated mushrooms ranged from 84.15% fresh weight (FW) to 90.21% FW. The ash, crude protein, fat, crude fiber and carbohydrate contents of both wild and cultivated mushrooms were in the dry weight ranges 2.56–13.96%, 11.16–50.29%, 1.43–21.94%, 2.11–38.11% and 9.56–59.73%, respectively, and the contents of macronutrients in the mushrooms varied by variety. Wild mushrooms had a high fiber content compared to cultivated mushrooms. The contents of biologically active compounds of both wild and cultivated mushrooms also varied depending on the variety. Values for the TAC, TPC and TFC of wild mushrooms were higher than those of cultivated mushrooms. In conclusion, the proximate analysis for both wild and cultivated mushrooms was variety dependent and wild mushrooms contained a higher fiber content and more biologically active compounds than cultivated mushrooms.