Partial nutrient characterization of arugula (rocket - Eruca sativa L.) and the effect of heat treatment on its lipoxidase activity

Érika Maria Marcondes Tassi,Renata Maria Teixeira Duarte,Jaime Amaya-Farfan

doi:10.1590/1981-6723.02417

Érika Maria Marcondes Tassi, Renata Maria Teixeira Duarte + Show 1 more

Open Access

https://doi.org/10.1590/1981-6723.02417

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Abstract

Abstract The objective of this work was to determine some key nutrients in arugula (or rocket) and the effect of heat treatment on its lipoxidase activity. The protein, lipid, carbohydrate, fibre, ash, fatty acid composition, α-tocopherol and carotenoid contents were determined. Due to its importance in lipid degradation, the lipoxidase activity was measured in the raw and cooked leaves. The composition was (% fresh mass): 2.5 protein, 0.3 lipids, 4.1 carbohydrates, 1.3 fibre and 1.8 ash. The lipid phase contained 6.2 mg of α-tocopherol, 5.3 mg of lutein and 3.2 mg of β-carotene. Arugula was found to be rich in α-linolenic acid (48% of the oil). The heat treatment was not sufficient to totally inactivate the lipoxidase activity.

Highlights

Various epidemiological studies have shown that the consumption of fruits and vegetables is associated with a decrease in the risk of some serious chronic diseases, considered to be one of the predominant public health hazards (NGUYEN et al, 2016; LIU et al, 2016; VAINIO; WEIDERPASS, 2006; RODRIGUEZ-AMAYA, 2016a)
The aim of the present work was to study the composition of arugula as a representative of the leafy vegetables, especially considering its protein, fibre, carotenoid, tocopherol and fatty acid contents
The mean values encountered showed no marked differences from those of other leaves reported in the literature, with the exception of the total dietary fibre content, which was lower (~50%) than the average values for other fresh leafy vegetables like watercress

Summary

Introduction

Various epidemiological studies have shown that the consumption of fruits and vegetables is associated with a decrease in the risk of some serious chronic diseases, considered to be one of the predominant public health hazards (NGUYEN et al, 2016; LIU et al, 2016; VAINIO; WEIDERPASS, 2006; RODRIGUEZ-AMAYA, 2016a). Carotenoids are widespread natural pigments responsible for the yellow, orange and red colours of fruits, flowers, tubers, fish, birds and invertebrates, which act in protecting human tissues against the damaging effects of radiation. They are hydrocarbons generally containing 40 carbons and showing a polyenic structure with alternating double bonds responsible for their capacity to absorb light, in the blue region. This variety of structures, that can contain oxygen, endow the carotenoids with their antioxidant properties.

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