Transformation des légumes pour améliorer les propriétés antidiabétiques des collectivités nordiques.
Citation
B. Semenko, R. Nandasiri, H. Nandha, C. Wijekoon, S.R. Cook, G. Ross, M. Suh (2023 Jan 19-20). Vegetable processing to improve anti-diabetic properties for northern communities. Rapid fire symposium at CCARM. Winnipeg
Résumé en langage clair
Advancements in technology provide new and promising means to target diabetes in northern communities. Smart vertical farm (SVF) systems allow for fruits and vegetables to be grown year-round in northern climate while using real-time monitoring to control and optimize growing conditions (LED lighting, temperature, humidity, CO2, nutrients). Additionally, modern forms of food processing including air frying technology have been shown to improve antioxidant properties of certain foods, specifically Brassica oil seeds. Interestingly, Brassica vegetables are known to be abundant in antioxidants (Eg: phenolics, glucosinolates etc.) beneficial for diabetes. Thus, the objective of the current study was to determine superlative Brassica vegetables to be grown within the SVF, and to investigate the optimum processing conditions to enrich antioxidant potential, to address the rising prevalence of diabetes in northern communities. Commercial Brassica vegetables with the potential to be grown within the SVF (kale, brussels sprouts, broccoli sprouts, red cabbage, and green cabbage) were processed via steam, sauté, air-fry, and freeze-dry. The obtained extracts were assessed for total phenolic (TPC), total flavonoid (TFC), ferric-reducing antioxidant potential (FRAP), DPPH free radical–scavenging, metal ion-chelating activity (MIC), and total antioxidant capacity (TAC) to assess antioxidant potential. Air-frying treatment showed the highest TPC, TFC, and antioxidant activity, with a 3-to-13.5-fold increase compared to the respective freeze-dried samples (p<0.05). Air-fried kale (0.37 ± 0.00 mM TE/g DW) and broccoli sprouts (0.31 ± 0.01 mM TE/g DW) demonstrated the highest antioxidant potential for FRAP activity. Results further indicated a strong correlation between TPC, TFC, and the antioxidant activity. Results of the current study confirmed the importance of value-added processing via air-frying as a sustainable choice for Brassica vegetables. Kale and broccoli sprouts displayed elevated TPC, TFC, and antioxidant activity, and are therefore the preferred vegetables to be grown within the SFV with potential anti-diabetic properties. These findings will strengthen recommendations for Opaskwayak Health Authority on how to best utilize their SVF and provide evidence for the community on the importance of vegetable consumption towards mitigating the prevalence of diabetes.
Résumé
Advancements in technology provide new and promising means to target diabetes in northern communities. Smart vertical farm (SVF) systems allow for fruits and vegetables to be grown year-round in northern climate while using real-time monitoring to control and optimize growing conditions (LED lighting, temperature, humidity, CO2, nutrients). Additionally, modern forms of food processing including air frying technology have been shown to improve antioxidant properties of certain foods, specifically Brassica oil seeds. Interestingly, Brassica vegetables are known to be abundant in antioxidants (Eg: phenolics, glucosinolates etc.) beneficial for diabetes. Thus, the objective of the current study was to determine superlative Brassica vegetables to be grown within the SVF, and to investigate the optimum processing conditions to enrich antioxidant potential, to address the rising prevalence of diabetes in northern communities. Commercial Brassica vegetables with the potential to be grown within the SVF (kale, brussels sprouts, broccoli sprouts, red cabbage, and green cabbage) were processed via steam, sauté, air-fry, and freeze-dry. The obtained extracts were assessed for total phenolic (TPC), total flavonoid (TFC), ferric-reducing antioxidant potential (FRAP), DPPH free radical–scavenging, metal ion-chelating activity (MIC), and total antioxidant capacity (TAC) to assess antioxidant potential. Air-frying treatment showed the highest TPC, TFC, and antioxidant activity, with a 3-to-13.5-fold increase compared to the respective freeze-dried samples (p<0.05). Air-fried kale (0.37 ± 0.00 mM TE/g DW) and broccoli sprouts (0.31 ± 0.01 mM TE/g DW) demonstrated the highest antioxidant potential for FRAP activity. Results further indicated a strong correlation between TPC, TFC, and the antioxidant activity. Results of the current study confirmed the importance of value-added processing via air-frying as a sustainable choice for Brassica vegetables. Kale and broccoli sprouts displayed elevated TPC, TFC, and antioxidant activity, and are therefore the preferred vegetables to be grown within the SFV with potential anti-diabetic properties. These findings will strengthen recommendations for Opaskwayak Health Authority on how to best utilize their SVF and provide evidence for the community on the importance of vegetable consumption towards mitigating the prevalence of diabetes.