Vanesa Beretta - Academia.edu (original) (raw)

Papers by Vanesa Beretta

Food Safety and Health

Radishes (Raphanus sativus L.) are cruciferous vegetables with remarkable nutraceutical propertie... more Radishes (Raphanus sativus L.) are cruciferous vegetables with remarkable nutraceutical properties given their distinctive isothiocyanates (ITCs) profile. These compounds are formed after glucosinolates‐Myrosinase enzymolysis. Although it is important to characterize radishes' ITCs levels, it is also necessary to evaluate the bioactive compounds' physiological fate after radishes ingestion. To do so, the extraction techniques should adapt to such conditions of high aqueous environment. In this work, we studied the bioaccessibility of ITCs and indole‐3‐carbinol (I3C) in radishes taproots considering the analytical implications of this biological process. Results showed that ITCs and indole profiles in the radish's taproots after aqueous‐myrosinase hydrolysis followed by Dispersive Liquid‐Liquid Microextraction were distinctively different from other reports. After in vitro digestion, raphasatin showed the highest bioaccessibility despite its low quantitative yields. Notab...

Plants

The present study characterized a genetically and phenotypically diverse collection of 27 purple ... more The present study characterized a genetically and phenotypically diverse collection of 27 purple and two non-purple (one orange and one yellow) carrot accessions for concentration of root anthocyanins, phenolics, and carotenoids, and antioxidant capacity estimated by four different methods (ORAC, DPPH, ABTS, FRAP), in a partially replicated experimental design comprising data from two growing seasons (2018 and 2019). Broad and significant (p < 0.0001) variation was found among the accessions for all the traits. Acylated anthocyanins (AA) predominated over non-acylated anthocyanins (NAA) in all the accessions and years analyzed, with AA accounting for 55.5–100% of the total anthocyanin content (TAC). Anthocyanins acylated with ferulic acid and coumaric acid were the most abundant carrot anthocyanins. In general, black or solid purple carrots had the greatest TAC and total phenolic content (TPC), and the strongest antioxidant capacities, measured by all methods. Antioxidant capacit...

El consumo de frutas y hortalizas es recomendado para mantener una dieta saludable. Dentro de las... more El consumo de frutas y hortalizas es recomendado para mantener una dieta saludable. Dentro de las hortalizas, las especies de la familia Brassicaceae se destacan por poseer grandes contenidos de diversos fitoquímicos que han demostrado su acción en la prevención de enfermedades crónicas y cáncer. En el presente trabajo, se realizó un relevamiento sobre disponibilidad estacional y niveles de fitoquímicos de especies de Brassicaceae considerando el total de hortalizas comercializadas en la provincia de Mendoza (ubicada en centro oeste de Argentina). Los resultados demostraron que los vegetales de la familia Brassicaceae contribuyen de modo importante en el mercado representando hasta un 23% de las hortalizas comercializadas. Respecto del contenido de ITCs (isotiocianatos), los mayores niveles fueron encontrados en berro y rúcula y como consecuencia de ello representan los vegetales más prometedores por sus potenciales propiedades funcionales. Además, se pudo observar que la variabilid...

Fil: Beretta, Hebe Vanesa. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Mendoza... more Fil: Beretta, Hebe Vanesa. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Mendoza-San Juan. Estacion Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza; Argentina

Along with the recommendation of a healthy diet, it is suggested to increase the consumption of f... more Along with the recommendation of a healthy diet, it is suggested to increase the consumption of fruits and vegetables. Among the latter, Brassicaceae species are preferred, because they show many phytochemicals mainly belonging to the isothiocyanates (ITCs) family compounds, with proven activities related to the prevention of chronic diseases and cancer. A survey about seasonal availability and phytochemical levels of Brassicaceae species in the total of vegetables marketed in the province of Mendoza (located in the centre west of Argentina) was done. Results throw that Brassicaceae vegetables are an important part of Mendoza vegetable market reaching up to 23% of the vegetables commercialized. Regarding ITCs content, watercress and rocket were the vegetables with the highest ITCs levels, being, therefore, the most promising vegetables studied herein by their potential functional activities. Finally, high levels of variation (up to 10 times) on ITCs content along the year in a singl...

Actualmente existe una marcada tendencia hacia el consumo de alimentos que ademas de valor nutrit... more Actualmente existe una marcada tendencia hacia el consumo de alimentos que ademas de valor nutritivo aporten beneficios a la salud y debido a esto, el diseno y desarrollo de este tipo de alimentos toma gran interes entre distintas disciplinas (comercio, industria, academia). Lo que se busca es desarrollar productos alimentarios en los cuales se preserven y potencien sus propiedades beneficas, asegurando su estabilidad desde el almacenamiento hasta su consumo.

LWT, 2021

Phytochemicals are dietary compounds considered lifespan-essentials. Their beneficial effects str... more Phytochemicals are dietary compounds considered lifespan-essentials. Their beneficial effects strongly depend on their bioaccessible quantities, in turn determined by food matrix components. Organosulfur compounds (OSCs) are renowned phytochemicals responsible for garlic health-effects. Currently, garlic matrix role in OSCs bioaccessibility has not been studied. Furthermore, the digestive behavior of isolated OSCs added to garlic preparations is unknown. In order to decipher these questions, different garlic matrices were subjected to in vitro digestion. Our findings demonstrate that garlic matrix impacts significantly on OSCs digestive performance. Therefore, digestive stability and bioaccessibility varied with the garlic preparation form. Powdered garlic, in fresh and stir-fried form, presented the highest stability and bioaccessibility values because matrix components suspended in digestive fluids protected OSCs during digestion. Hence, garlic powder would be suitable for OSCs dietary incorporation and functional food design. On the other hand, naturally occurring OSCs were more stable than isolated OSCs added to garlic samples. This behavior can be explained by a more deepen interaction of endogenous compounds with the matrix components and their location inside the vegetable structure. Therefore, OSCs addition procedures in food matrices should be carefully designed to optimize the phytochemical bioefficacy.

Food Bioscience, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

International Journal of Molecular Sciences, 2020

Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and fo... more Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.

Data in brief, 2017

We present data on absorption spectra (400-540 nm) and concentration of phenolic compounds querce... more We present data on absorption spectra (400-540 nm) and concentration of phenolic compounds quercetin, myricetin, kaempferol, rutin, catechin, epicatechin gallate (ECG) and epigallocatechin gallate (EGCG), in yellow, red and white onions. These data are related to the article entitled "Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value" (Beretta et al., 2017) [1]. Given the relevance of pyruvate determinations for estimating onion pungency and functional value, it is important to identify compounds that can interfere with pyruvate determinations when using two previously published analytical procedures, namely Schwimmer and Weston (1961) (SW) [2] and Anthon and Barret (2002) (AB) [3], which are based on spectrophotometry and light-absorbance at 420 nm and 515 nm, respectively. The data presented in this article are absorption spectra for 7 onion phenolic compounds in the range 400-540 nm, which include wavelengths used ...

Food Technology and Biotechnology, 2017

Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their c... more Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.

Food Chemistry, 2017

Onion pyruvate concentration is used as a predictor of flavor intensity and nutraceutical value. ... more Onion pyruvate concentration is used as a predictor of flavor intensity and nutraceutical value. The protocol of Schwimmer and Weston (SW) (1961) is the most widespread methodology for estimating onion pyruvate. Anthon and Barret (AB) (2003) proposed modifications to this procedure. Here, we compared these spectrophotometry-based procedures for pyruvate analysis using a diverse collection of onion cultivars. The SW method always led to over-estimation of pyruvate levels in colored, but not in white onions, by up to 65%. Identification of lightabsorbance interfering compounds was performed by spectrophotometry and HPLC analysis. Interference by quercetin and anthocyanins, jointly, accounted for more than 90% of the overestimation of pyruvate. Pyruvate determinations according to AB significantly reduced absorbance interference from compounds other than pyruvate. This study provides evidence about the mechanistic basis underlying differences between the SW and AB methods for indirect assessment of onion flavor and nutraceutical value.

Molecular Genetics and Genomics, 2018

Allium vegetables, such as garlic and onion, have understudied genomes and limited molecular reso... more Allium vegetables, such as garlic and onion, have understudied genomes and limited molecular resources, hindering advances in genetic research and breeding of these species. In this study, we characterized and compared the simple sequence repeats (SSR) landscape in the transcriptomes of garlic and related Allium (A. cepa, A. fistulosum, and A. tuberosum) and non-Allium monocot species. In addition, 110 SSR markers were developed from garlic ESTs, and they were characterized-along with 112 previously developed SSRs-at various levels, including transferability across Alliaceae species, and their usefulness for genetic diversity analysis. Among the Allium species analyzed, garlic ESTs had the highest overall SSR density, the lowest frequency of trinucleotides, and the highest of di-and tetranucleotides. When compared to more distantly related monocots, outside the Asparagales order, it was evident that ESTs of Allium species shared major commonalities with regards to SSR density, frequency distribution, sequence motifs, and GC content. A significant fraction of the SSR markers were successfully transferred across Allium species, including crops for which no SSR markers have been developed yet, such as leek, shallot, chives, and elephant garlic. Diversity analysis of garlic cultivars with selected SSRs revealed 36 alleles, with 2-5 alleles/ locus, and PIC = 0.38. Cluster analysis grouped the accessions according to their flowering behavior, botanical variety, and ecophysiological characteristics. Results from this study contribute to the characterization of Allium transcriptomes. The new SSR markers developed, along with the data from the polymorphism and transferability analyses, will aid in assisting genetic research and breeding in garlic and other Allium.