Vitamin C content in leaves and roots of horseradish (Armoracia rusticana): seasonal variation in fresh tissues and retention as affected by storage conditions
DOI:
https://doi.org/10.9755/ejfa.2017.v29.i10.1294Keywords:
biologically active compounds; Brassicaceae; horseradish; food preservation; L-ascorbic acidAbstract
Since antiquity, horseradish is known as folk medicinal herb and food condiment. The richness in phytochemicals has recently encouraged its use in the medical field and as functional food. In this study, vitamin C content by HPLC analysis in young and mature leaves and roots of two horseradish accessions collected at different developmental stages was evaluated. The effect of freezing and freeze-drying on vitamin C loss after different storage time was also analyzed. The vitamin C content varied in fresh tissues depending on accessions and developmental stages. Roots contained the highest values of vitamin C when plant approximated to senescence (about 80 mg 100 g-1 fw). A great content of vitamin C was found in young leaves during the full developmental stages (up to 350 mg 100 g-1 fw) and in mature ones toward plant senescence (up to 280 mg 100 g-1 fw, respectively). By freezing tissues at ˗20°C, a monthly vitamin C loss of 5% was estimated, while by freezing at ˗80°C the losses did not exceed 6% after 8 months of storage. By freeze-drying tissues, a loss of vitamin C of about 40% was found after 4 months of storage at 4°C. Despite the losses associated with food processing, the residual content of vitamin C in horseradish remains still higher compared to other vegetables.
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References
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Agneta R., Möllers C. and A. R. Rivelli. 2013. Horseradish (Armoracia rusticana), a neglected medical and condiment species with a relevant glucosinolate profile: a review. Genet. Resour. Crop Evol. 60: 1923-1943.
Barth C., De Tullio M. and P. L. Conklin. 2006. The role of ascorbic acid in the control of flowering time and the onset of senescence. J. Exp. Bot. 57: 1657-1665.
Björkman, M., Klingen, I., Birch, A. N. E., Bones, A. M., Bruce, T. J. A., Johansen, T. J., Meadow, R., Molmann, J., Seljasen, R, Smart, L. E. and D. Stewart. 2011. Phytochemicals of Brassicaceae in plant protection and human health-influences of climate, environment and agronomic practice. Phytochemistry 72:538–556.
Calabrone L., Larocca M., Manzocco S., Martelli G. and R. Rossano. 2015. Total phenols and flavonoids content, antioxidant capacity and lipase inhibition of root and leaf horseradish (Armoracia rusticana) extracts. Food Nutr. Sci. 6: 64-74.
Chang C. H., Lin H. Y., Chang C. Y. and Y. C. Liu. 2006. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. J. Food Eng. 77: 478-485.
Ciska E., Horbowicz M., Rogowska M., Kosson R., Drabińska N. and J. Honke. 2017. Evaluation of seasonal variations in the glucosinolate content in leaves and roots of four European horseradish (Armoracia rusticana) landraces. Pol. J. Food Nutr. Sci. DOI: 10.1515/pjfns-2016-0029.
Davey M. W., Montagou M. V. and M. Sanmartin. 2000. Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. J Sci Food Agric 80: 825-860.
De Maria S., Agneta R., Lelario F., Möllers C. and A. R. Rivelli 2016. Influence of nitrogen and sulfur fertilization on glucosinolate content and composition of horseradish plants harvested at different developmental stages. Acta Physiol. Plant 38-91.
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Food and Drug Administration, Everything added to food in the United States (EAFUS) 2008. http://www.fda.gov/ Food/FoodIngredientsPackaging/ucm115326.htm
Galgano F., Favati F., Caruso M.C., Pietrafesa A. and S. Natella. 2007. The influence of processing and preservation on the retention of health-promoting compounds in broccoli. J. Food Sci. 72: S130-135.
Galgano F., Favati F., Lapelosa L., Albanese D. and L. Montanari. 2002. Effect of chilling on the vitamin C content of fennel during storage. Ital. J. Food Sci. 14: 167-73.
Goula A.M. and K. G. Adamopoulos. 2006. Retention of ascorbic acid during drying of tomato halves and tomato pulp. Drying Technol. 24: 57-64.
Howard L. A., Wong A. D., Perry A. K. and B. P. Klein. 1999. ß-carotene and ascorbic acid retention in fresh and processed vegetables. J. Food Sci. 64: 929-936.
Kosson R. and M. Horbowicz. 2008. Effect of long term storage on some nutritive components and isothiocyanates content in roots of two horseradish types. Veg. Crops Res. Bull. 69: 155-164.
Labuza T.P. 1982. Shelf-life dating of foods. Food and Nutrition Press, Inc, Wesport, CT, USA, pp. 289.
Lee S. K. and A. A. Kader. 2000. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Biotechnol. 20: 207-220.
Lisiewska Z. and W. Kmiecik. 1996. Effect of level of nitrogen fertilizer, processing conditions and period of storage for frozen broccoli and cauliflower on vitamin C retention. Food Chem. 57: 267-270.
Logan B. A., Barker D. H., Demmig-Adams B. and W. W. Adams. 1996. Acclimation of leaf carotenoid composition and ascorbate levels to gradients in the light environment within an Australian rainforest. Plant, Cell. Environ. 19: 1083-1090.
Majewska A., Bałasińska B. and B. Dąbrowska. 2004. Antioxidant properties of leaf and root extract and oil from different types of horseradish (Armoracia rusticana Gaertn). Folia Hort. 16: 15-22.
Marques L. G., Silveira A. M. and J. T. Freire. 2006. Freeze-drying characteristics of tropical fruits. Drying Technol. 24: 457-463.
Mishkin M., Saguy I. and M. Karel. 1984. A dynamic test for kinetic models of chemical changes during processing: Ascorbic acid degradation in dehydrated potatoes. J. Food Sci. 49:1267-1270.
Nguyen N. M., Gonda S. and G. A. Vasas. 2013. A review on the phytochemical composition and potential medicinal uses of horseradish (Armoracia rusticana) root. Food Rev. Int. 29: 261-275.
Oruna-Concha M. J., Gonzalez-Castro M. J., Lopez-Hernandez J. and J. Simal-Lozano. 1998. Monitoring of the vitamin C content of frozen green beans and Padron peppers by HPLC. J. Sci. Food Agric. 76: 477-480.
Raghavan S. 2007. Handbook of spices, seasonings, and flavorings. Second edition. CRC Press, Boca Raton, FL, pp. 330.
Agneta R. and S. De Maria. 2016a. Evaluating strategies to improve glucosinolate concentration and root yield of field-grown horseradish in a Mediterranean environment: Preliminary results. Ital. J. Agron. 11: 65-68.
Rivelli A. R., Lelario F., Agneta R., Möllers C. and S. De Maria. 2016b. Variation of glucosinolates concentration and root growth of horseradish as affected by nitrogen and sulphur supply. Plant, Soil Environ. 7: 307-313.
Santos P. H. S. and M. A. Silva. 2008. Retention of vitamin C in drying processes of fruits and vegetables - A review. Drying Technol. 26: 1421−1437.
Sayeed M. A., Bracci M., Lazzarin R., Tomasetti M., Amati M., Lucarini G., Di Primio R. and L. Santarelli. 2017. Use of potential dietary phytochemicals to target miRNA: Promising option for breast cancer prevention and treatment? J. Funct. Foods 28: 177-193.
Shofian N. M., Hamid A. A., Osman A., Saari N., Anwar F., Dek M. S. P. and M. R. Hairuddin. 2011. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. Int. J. Mol. Sci. 12: 4678-4692.
Smirnoff N. and G. L. Wheeler. 2000. Ascorbic acid in plants: biosynthesis and function. Crit. Rev. Biochem. Mol. Biol. 35: 291-314.
Tomsone L., Kruma Z., Galoburda R., Dimins F. and V. Kreicbergs. 2013. Influence of technological processes on the phenol content and antioxidant properties of horseradish roots (Armoracia rusticana L.). In: 2nd International conference on Nutrition and Food Sciences, IPCBEE vol.53. IACSIT Press, Singapore pp. 6-10.
Veberic R., Stampar F., Schmitzer V., Cunja V., Zupan A., Koron D. and M. Mikulic-Petrovsek. 2014. Changes in the contents of anthocyanins and other compounds in blackberry fruits due to freezing and long-term frozen storage. J. Agric. Food Chem. 62: 6926-6935.
Wedelsbäck Bladh K. W. and K. M. Olsson. 2011. Introduction and Use of Horseradish (Armoracia rusticana) as Food and Medicine from Antiquity to the Present: Emphasis on the Nordic Countries. J. Herbs Spices Med. Plants 17: 197-213.
Wu Y., Perry A. K. and B. P. Klein 1992. Vitamin C and ß-carotene in fresh and frozen green beans and broccoli in a simulated system. J. Food Qual. 15: 87-96.
Agneta R., Möllers C. and A. R. Rivelli. 2013. Horseradish (Armoracia rusticana), a neglected medical and condiment species with a relevant glucosinolate profile: a review. Genet. Resour. Crop Evol. 60: 1923-1943.
Barth C., De Tullio M. and P. L. Conklin. 2006. The role of ascorbic acid in the control of flowering time and the onset of senescence. J. Exp. Bot. 57: 1657-1665.
Björkman, M., Klingen, I., Birch, A. N. E., Bones, A. M., Bruce, T. J. A., Johansen, T. J., Meadow, R., Molmann, J., Seljasen, R, Smart, L. E. and D. Stewart. 2011. Phytochemicals of Brassicaceae in plant protection and human health-influences of climate, environment and agronomic practice. Phytochemistry 72:538–556.
Calabrone L., Larocca M., Manzocco S., Martelli G. and R. Rossano. 2015. Total phenols and flavonoids content, antioxidant capacity and lipase inhibition of root and leaf horseradish (Armoracia rusticana) extracts. Food Nutr. Sci. 6: 64-74.
Chang C. H., Lin H. Y., Chang C. Y. and Y. C. Liu. 2006. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. J. Food Eng. 77: 478-485.
Ciska E., Horbowicz M., Rogowska M., Kosson R., Drabińska N. and J. Honke. 2017. Evaluation of seasonal variations in the glucosinolate content in leaves and roots of four European horseradish (Armoracia rusticana) landraces. Pol. J. Food Nutr. Sci. DOI: 10.1515/pjfns-2016-0029.
Davey M. W., Montagou M. V. and M. Sanmartin. 2000. Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. J Sci Food Agric 80: 825-860.
De Maria S., Agneta R., Lelario F., Möllers C. and A. R. Rivelli 2016. Influence of nitrogen and sulfur fertilization on glucosinolate content and composition of horseradish plants harvested at different developmental stages. Acta Physiol. Plant 38-91.
Duke J. A., CRC Handbook of Medicinal Spices. CRC Press, Boca Raton, FL, pp 348.
Food and Drug Administration, Everything added to food in the United States (EAFUS) 2008. http://www.fda.gov/ Food/FoodIngredientsPackaging/ucm115326.htm
Galgano F., Favati F., Caruso M.C., Pietrafesa A. and S. Natella. 2007. The influence of processing and preservation on the retention of health-promoting compounds in broccoli. J. Food Sci. 72: S130-135.
Galgano F., Favati F., Lapelosa L., Albanese D. and L. Montanari. 2002. Effect of chilling on the vitamin C content of fennel during storage. Ital. J. Food Sci. 14: 167-73.
Goula A.M. and K. G. Adamopoulos. 2006. Retention of ascorbic acid during drying of tomato halves and tomato pulp. Drying Technol. 24: 57-64.
Howard L. A., Wong A. D., Perry A. K. and B. P. Klein. 1999. ß-carotene and ascorbic acid retention in fresh and processed vegetables. J. Food Sci. 64: 929-936.
Kosson R. and M. Horbowicz. 2008. Effect of long term storage on some nutritive components and isothiocyanates content in roots of two horseradish types. Veg. Crops Res. Bull. 69: 155-164.
Labuza T.P. 1982. Shelf-life dating of foods. Food and Nutrition Press, Inc, Wesport, CT, USA, pp. 289.
Lee S. K. and A. A. Kader. 2000. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Biotechnol. 20: 207-220.
Lisiewska Z. and W. Kmiecik. 1996. Effect of level of nitrogen fertilizer, processing conditions and period of storage for frozen broccoli and cauliflower on vitamin C retention. Food Chem. 57: 267-270.
Logan B. A., Barker D. H., Demmig-Adams B. and W. W. Adams. 1996. Acclimation of leaf carotenoid composition and ascorbate levels to gradients in the light environment within an Australian rainforest. Plant, Cell. Environ. 19: 1083-1090.
Majewska A., Bałasińska B. and B. Dąbrowska. 2004. Antioxidant properties of leaf and root extract and oil from different types of horseradish (Armoracia rusticana Gaertn). Folia Hort. 16: 15-22.
Marques L. G., Silveira A. M. and J. T. Freire. 2006. Freeze-drying characteristics of tropical fruits. Drying Technol. 24: 457-463.
Mishkin M., Saguy I. and M. Karel. 1984. A dynamic test for kinetic models of chemical changes during processing: Ascorbic acid degradation in dehydrated potatoes. J. Food Sci. 49:1267-1270.
Nguyen N. M., Gonda S. and G. A. Vasas. 2013. A review on the phytochemical composition and potential medicinal uses of horseradish (Armoracia rusticana) root. Food Rev. Int. 29: 261-275.
Oruna-Concha M. J., Gonzalez-Castro M. J., Lopez-Hernandez J. and J. Simal-Lozano. 1998. Monitoring of the vitamin C content of frozen green beans and Padron peppers by HPLC. J. Sci. Food Agric. 76: 477-480.
Raghavan S. 2007. Handbook of spices, seasonings, and flavorings. Second edition. CRC Press, Boca Raton, FL, pp. 330.
Agneta R. and S. De Maria. 2016a. Evaluating strategies to improve glucosinolate concentration and root yield of field-grown horseradish in a Mediterranean environment: Preliminary results. Ital. J. Agron. 11: 65-68.
Rivelli A. R., Lelario F., Agneta R., Möllers C. and S. De Maria. 2016b. Variation of glucosinolates concentration and root growth of horseradish as affected by nitrogen and sulphur supply. Plant, Soil Environ. 7: 307-313.
Santos P. H. S. and M. A. Silva. 2008. Retention of vitamin C in drying processes of fruits and vegetables - A review. Drying Technol. 26: 1421−1437.
Sayeed M. A., Bracci M., Lazzarin R., Tomasetti M., Amati M., Lucarini G., Di Primio R. and L. Santarelli. 2017. Use of potential dietary phytochemicals to target miRNA: Promising option for breast cancer prevention and treatment? J. Funct. Foods 28: 177-193.
Shofian N. M., Hamid A. A., Osman A., Saari N., Anwar F., Dek M. S. P. and M. R. Hairuddin. 2011. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. Int. J. Mol. Sci. 12: 4678-4692.
Smirnoff N. and G. L. Wheeler. 2000. Ascorbic acid in plants: biosynthesis and function. Crit. Rev. Biochem. Mol. Biol. 35: 291-314.
Tomsone L., Kruma Z., Galoburda R., Dimins F. and V. Kreicbergs. 2013. Influence of technological processes on the phenol content and antioxidant properties of horseradish roots (Armoracia rusticana L.). In: 2nd International conference on Nutrition and Food Sciences, IPCBEE vol.53. IACSIT Press, Singapore pp. 6-10.
Veberic R., Stampar F., Schmitzer V., Cunja V., Zupan A., Koron D. and M. Mikulic-Petrovsek. 2014. Changes in the contents of anthocyanins and other compounds in blackberry fruits due to freezing and long-term frozen storage. J. Agric. Food Chem. 62: 6926-6935.
Wedelsbäck Bladh K. W. and K. M. Olsson. 2011. Introduction and Use of Horseradish (Armoracia rusticana) as Food and Medicine from Antiquity to the Present: Emphasis on the Nordic Countries. J. Herbs Spices Med. Plants 17: 197-213.
Wu Y., Perry A. K. and B. P. Klein 1992. Vitamin C and ß-carotene in fresh and frozen green beans and broccoli in a simulated system. J. Food Qual. 15: 87-96.
Published
2017-11-04
How to Cite
Rivelli, A. R., M. C. Caruso, S. D. Maria, and F. Galgano. “Vitamin C Content in Leaves and Roots of Horseradish (Armoracia rusticana): Seasonal Variation in Fresh Tissues and Retention As Affected by Storage Conditions”. Emirates Journal of Food and Agriculture, vol. 29, no. 10, Nov. 2017, pp. 799-06, doi:10.9755/ejfa.2017.v29.i10.1294.
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Regular Articles
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