Nutritional Health Benefits Research Articles

MİKROYEŞİLLİKLER: BESİNSEL İÇERİĞİ, SAĞLIK ÜZERİNE ETKİSİ, ÜRETİMİ VE GIDA GÜVENLİĞİ

Günümüzde sağlıklı ve organik gıdalara olan talep giderek artmaktadır. Bu gıdalardan biri olan mikroyeşillikler; sahip oldukları canlı renk, hassas yapı, yüksek aroma ve özellikle içerdikleri biyoaktif bileşenlerden dolayı sağlık üzerinde olumlu etkileri nedeniyle son yıllarda tüketicilerin ilgisini çekmektedir. Mikroyeşillikler çeşitli sebze, tahıl ve bitki tohumlarının çimlenmesinden sonra ilk gerçek yapraklarının oluşumunu takiben hasat edilen küçük boyutlardaki bitkilerdir. Mikroyeşilliklerin üretimi, genellikle gurme mutfaklarda kullanılmak üzere endüstriyel ve ev ölçekli olarak yaygınlaşmaktadır. Mikroyeşilliklerin raf ömürlerinin kısa olması ve çabuk bozulabilmesi nedenleriyle bu ürünlere hasat sonrası muhafaza ve depo koşullarında farklı prosedürler uygulanabilmektedir. Üretim şartları ve genellikle çiğ olarak tüketilmeleri nedeniyle olası bir kontaminasyon durumunda, mikroyeşillikler gıda kaynaklı hastalıklara yol açabilecek potansiyel riskli gıdalar olarak görülmektedir. Bu derlemede; üreticiler, tüketiciler ve araştırmacılar için önem taşıyan mikroyeşilliklerin besinsel içerikleri, sağlığa faydaları, yetiştirilme koşulları, muhafaza yöntemleri, kontaminasyon riskleri ve gıda güvenliğine dair bilgiler güncel araştırmalar ışığında kapsamlı bir şekilde sunulmuştur.

NUTRITIONAL VALUES AND HEALTH EFFECTS OF POPULAR MUSHROOMS

Mantarlar besin içeriği bakımından zengin bir besin kaynağı oldukları için günümüzde daha yeni yeni talep gören gıda ürünleri arasında yer almaktadır. Besin içerikleri açısından, mantarlar enerji ve yağ bakımından fakir buna karşın protein, karbonhidrat ve diyet lifi bakımından zengindir. Özellikle dengeli aminoasit içerikleri sayesinde vegan ve vejateryan beslenme tarzına sahip kişiler tarafından tercih edilmektedir. Derleme kapsamında; dünya ve Türkiye genelinde en çok yetiştirilen ve tüketilen mantarların taksonomik isimlendirmesi, tür bakımından özellikleri ve besin içerikleri gibi mantarları tanımlayıcı özellikleri literatürdeki çalışmalarla desteklenerek sunulmuştur. Bunun yanı sıra alternatif mantar türleri tanıtılmış ve alternatif besin olarak kullanılmasının önemi vurgulanmıştır. Bu çalışma doğrultusunda besin içeriği ve sağlığa faydalı ürünler olması bakımından kişi başına düşen mantar tüketiminin artmasına katkıda bulunması hedeflenmiştir.

First report of dieback on fig (Ficus carica L.) caused by Lasiodiplodia theobromae in North Al-Batinah governorate of Oman.

Fig (Ficus carica L.) is widely grown in Oman mainly for its nutritional value and health benefits. In May 2020, survey was conducted for fig trees which were showing symptoms of decline in three farms where more than 1500 fig trees were grown. The incidence of the disease was 3 to 4 % of fig trees showing symptoms of dieback of the twigs, death of entire branch and discoloration of vascular tissues were observed in Sohar, North Al-Batinah governorate of Oman. The disease severity was range between 25 to 40 % in most of the infected tree. The death of severely affected trees was observed in about 3 % of the orchards. Symptomatic samples were collected and isolation of the causal agent was performed. Infected tissues were cut into small pieces and surface-sterilized with 1 % NaOCl for 3 min. The tissues were rinsed with sterile distilled water 3-4 times, blotted dry on sterile filter paper and placed on potato dextrose agar (PDA) medium under aseptic conditions. After 2-3 days of incubation of plates at 27°C, pure culture of the fungus was obtained by hyphal tip isolation technique. Two identical isolates were grown in the PDA medium. The fungal colony was dark grey to black colored on PDA medium and the fungus produced dense aerial mycelium and numerous dark colored pycnidia in 25 days at ambient temperature range between 23-25 ℃ and nature photoperiod. Pycnidia were raptured and 20 emerged conidia were measured. The mature conidia were 1-septate, brown, ellipsoid, with thick cell wall and having longitudinal striation. The average measurement of the length of 20 conidia was 22.5-25 (24.9 µm) however the width measured was 12.5-15 (15 µm). To identify the fungus, DNA was extracted from the mycelium using phenol-chloroform-isoamyl alcohol method, following Al-Mahmooli et al. (2015). The internal transcribed spacer (ITS) region of ribosomal DNA (rDNA) and translation elongation factor 1-α (TEF) gene were amplified using ITS-4 and ITS-5 primers for ITS (White et al. 1990), EF1-983F and EF1-2218R and EF1-728F and EF1-986R primers for TEF (Alves et al. 2008), respectively and the amplified products were sequenced. BLASTn analysis of the ITS sequence of the fungal isolate revealed 100% identity with reference sequences of Lasiodiplodia theobromae (Pat.) Griffon & Maubl (MT075438.1). The sequence of TEF gene was 99% identical to the sequences of L. theobromae (XM_035519539.1 and MN461169.1). The nucleotide sequences were submitted to GenBank and accessioned with (MW590660) for ITS and (MZ159970, MZ159971, OM654917) for TEF gene. For phylogenetic analysis, we constructed a combined ITS-TEF dataset, following (Alves et. 2008). Using Maximum Likelihood phylogenetic analysis of the combined ITS-TEF dataset, our specimen falls in a clade formed by the members of L. theobromae (Supplementary materials). Pathogenicity of the fungus of three replicates (three fig seedlings) was established by artificial inoculation of 2- to 3-month-old potted fig seedlings with the fungus by making pin prick injuries on the stem at 5 cm above the soil level with a sterile inoculation needle, placing mycelial discs containing spores and pycnidia (15 × 15 mm) from 20-days old colonies grown on PDA on the injured surface and wrapping with parafilm which removed 48 hrs after establishing of infection. The three inoculated plants showed withering and drying of leaves 14 days after inoculation (DAI) begins near to the inoculation site expend to the younger leaves. Eventually, seedlings were showing dieback and death of entire seedling occurs in 25-28 DAI. The mock-inoculated plants remained symptomless. The fungus re-isolated from the diseased plants was confirmed by sequencing of ITS regions. The prevalence of dieback could be a potential threat to cultivation of fig in Oman. To the best of our knowledge, this is the first report of dieback disease caused by L. theobromae on fig in Oman.

Nutritional values and health benefits of dromedary camel meat.

Nutritional values and health benefits of dromedary camel meat.

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

SummaryIn recent years, legumes have become increasingly popular because of their high nutritional value and health benefits. Moreover, most legumes have a low glycaemic index (GI) and are often considered in dietary interventions for diabetes. Extruded rice products (ERPs) are trendy in major rice‐producing areas, including staple foods (such as rice noodles) and snack foods (such as rice cake). However, ERPs have a higher GI and a relatively simple nutritional composition. Therefore, adding whole legumes flour or its components to ERPs is a significant issue, which can reduce ERPs' GI and improve these products' nutritional value. This paper reviewed the nutritional properties and physiological functions of legumes flour or its components. In addition, the factors (starch and extrusion processing) affecting the quality and GI of ERPs were summarised. Besides, this paper reviewed after adding whole legumes flour or its components to ERPs, the products' appearance and quality are better and its nutritional properties are also better, especially with regard to type 2 diabetes mellitus (T2DM). Moreover, this review also summarised three‐dimensional (3D) printing technology in ERPs could improve the products' quality and nutritional value. Finally, directions that will be the focus of 3D printing and legumes were highlighted.

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits.

Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.

A review on the nutritional composition, phytochemicals, and health benefits of barberry: An insight into culinary applications and future prospects

Barberry is a spinous shrub native to the Northern areas of the Himalayas and is widely distributed in the tropical regions of Asia, South America, Africa, and some parts of Europe. The berries of this shrub are eaten as a dessert and are a good source of minerals, total phenols, and total flavonoids. The major minerals are zinc (11.2 mg 100 g−1), iron (180.8 mg 100 g‒1), magnesium (5.8 mg 100 g−1), and potassium (526.4 mg 100 g−1). The concentration of total phenols and total flavonoids is reported to be 50.44 mg GAE/100 g and 6.08 CE/100 g, respectively. The root and bark are rich in alkaloids. The major alkaloids are berberine, berbamine, palmatine, and jatrorrhizine, etc. These alkaloids along with phenolics and flavonoids possess antidiabetic, hepatoprotective, immunomodulatory, anticancerous, antimicrobial, anti-inflammatory, antioxidant, antidiarrhoeal, anxiolytic, and hypolipidemic properties. The higher doses of its major alkaloid “berberine” can cause many health implications. So, precautions must be taken before its consumption. This manuscript discusses in detail the various nutritional and phytochemical properties of the plant to have its commercial application in food and nutraceutical products development. Practical applications Barberry fruits are eaten as dessert and are also used for the preparation of wine. Roots of this plant are used in the preparation of some traditional alcoholic beverages and medicines. A very valuable Ayurvedic preparation “Rasaut” is made from the roots and is used in the treatment of skin diseases, menorrhagia, diarrhea, jaundice, and ophthalmic infections. The other parts of this plant are also rich in alkaloids and flavonoids that possess antidiabetic, hepatoprotective, immunomodulatory, anticancerous, antimicrobial, anti-inflammatory, antioxidant, antidiarrhoeal, anxiolytic, and hypolipidemic properties.

Distribution and Bioaccumulation of Essential and Toxic Metals in Tissues of Thaila (Catla catla) from a Natural Lake, Pakistan and Its Possible Health Impact on Consumers

Although fish are often recommended as a component of a healthy diet, the environmental accumulation of heavy metals in many fish species has been of considerable concern for those weighing the nutritional health benefits against adverse toxic outcome of excess intake of toxic metals. This study aimed to determine the concentration of essential and toxic metals in the tissues of Catla catla in Mangla Lake and to assess the possible risk to the consumers. Fifty samples of Catla catla were collected from Mangla Lake, Mirpur, Azad Jammu and Kashmir, Pakistan and analyzed for eighteen metals including essential and trace metals. The measured range concentrations (µg/g, wet weight) in muscle tissues, in decreasing order, were: K (955–1632), Ca (550–2081), Na (449–896), Mg (129–312), Zn (61.2–215), Fe (11.6–26.8), Sr (2.60–9.27), Pb (1.72–7.81), Se (1.55–3.55), Co (0.12–4.08), Mn (1.04–4.33), Ni (0.69–3.06), Cu (0.88–2.78), Cr (0.45–1.88), As (0.67–1.58), Cd (0.28–0.56), Hg (0.17–0.57) and Li (0.12–0.38). The metal concentrations found in this study were comparatively higher than those reported in literature. A majority of the metals exhibited higher accumulation in gills compared with those in scales and muscles. Mean levels of Pb, As, Co, Mn, Cd, Cr and Zn in Catla catla muscle were found to be exceeding the international permissible limits for the safe human consumption. The condition factor (K), as an indicator of fish health status, indicated that Catla catla of Mangla Lake are in good health condition. The metal pollution index (MPI) of gills (27.9), scales (12.5) and muscle (7.57) indicated low contamination. Moreover, human health risk was evaluated using estimated weekly intake (EWI) and daily intake (EDI), target hazard quotient (THQ), hazard index (HI) and target cancer risk (TCR). Estimated weekly and daily intake values for As, Cd, Cr, Hg, Ni and Pb were higher than provisional permissible tolerable weekly intake and permissible tolerable daily intake while THQ for As, Cd, Cr, Hg, Pb, Se and Zn was higher than 1. The THQ for As, Hg and Pb was several folds higher than 1, indicative of lifetime non-carcinogenic health risks to the consumers. The hazard index indicated cumulative risk, which greatly increased with increasing fish consumption. Target cancer risk indicated that the people eating the Catla catla from Mangla Lake were exposed to As, Cd, Cr, Ni and Pb with a significant lifetime carcinogenic risk. In summary, consumption of Catla catla from this lake was found to be associated with an increased lifetime risk to the general health of the consumers.

Design of Electrical Stimulation Waveform for Enhancing Saltiness and Experiment on Low-Sodium Dieters

Electric tastes can present various taste modulation effects using stimulation waveforms. Presenting and stopping cathodal stimulation or presenting anodal stimulation, for example, can enhance the saltiness of foods and drinks. If the taste of low-sodium foods improves because of these effects, it can provide low-sodium dieters with both mental satisfaction and nutritional health benefits. However, no studies on the effect of saltiness enhancement on electric taste in low-sodium dieters have been conducted. In this study, we first designed and investigated a stimulation waveform suitable for saltiness enhancement of low-sodium foods. This stimulation waveform combined the effects of presenting and stopping cathodal stimulation and presenting anodal stimulation and showed a saltier enhancement than the existing waveforms. Next, we conducted an experiment with individuals who were or had been on a low-sodium diet. In this experiment, the effect of saltiness enhancement on the proposed stimulation waveform was investigated using saltwater gel samples with the same saltiness as low-sodium and ordinary foods. The results suggest that presenting the proposed stimulation waveform when eating foods with a 30% reduction in salt content can present a saltiness equivalent to that of ordinary foods. Furthermore, the discomfort caused by electrical stimulation was not severe enough to be a problem for most participants. Finally, assuming the use of electric tastes in daily life, this study attempted to qualitatively analyze the changes in saltiness intensity and flavor of low-sodium miso soup.

Nutritional and Food Composition Survey of Major Pulses Toward Healthy, Sustainable, and Biofortified Diets

The world's food demand is increasing rapidly due to fast population growth that has posed a challenge to meeting the requirements of nutritionally balanced diets. Pulses could play a major role in the human diet to combat these challenges and provide nutritional and physiological benefits. Pulses such as chickpeas, green gram, peas, horse gram, beans, lentils, black gram, etc., are rich sources of protein (190–260 g kg−1), carbohydrates (600–630 g kg−1), dietary fibers, and bioactive compounds. There are many health benefits of phytochemicals present in pulses, like flavonoids, phenolics, tannins, phytates, saponins, lectins, oxalates, phytosterols peptides, and enzyme inhibitors. Some of them have anti-inflammatory, anti-ulcerative, anti-microbial, and anti-cancer effects. Along with these, pulses are also rich in vitamins and minerals. In this review, we highlight the potential role of pulses in global food systems and diets, their nutritional value, health benefits, and prospects for biofortification of major pulses. The food composition databases with respect to pulses, effect of processing techniques, and approaches for improvement of nutritional profile of pulses are elaborated.

Effect of germination on the main chemical compounds and 5-methyltetrahydrofolate metabolism of different quinoa varieties

This study determined the content of macronutrients and micronutrients to investigate the nutritional value and health benefits of six varieties of quinoa seeds and sprouts. Germination markedly increased the contents of proteins, reducing sugars, free amino acids, vitamins, and phytochemicals such as phenolic and carotenoid compounds, with variation among different quinoa varieties. Relatively high levels of 5-methyltetrahydrofolate (5-MTHF) were found in 6-day-old quinoa sprouts, especially in the LL-1 variety (1747.25 μg/100 g DW), followed by QL-2 sprouts (1501.67 μg/100 g DW). Furthermore, we examined the relative expression of genes involved in the folate biosynthetic pathway during QL-2 germination. The expression of the ADCS gene was upregulated 28.31-fold in 6-day-old sprouts, greatly facilitating folate synthesis. Pterin synthesis genes regulate the biosynthesis and further accumulation of folate by controlling pterin metabolic flux. Overall, the 6-day-old sprouts were recommended as a functional food with nutritional value and health benefits in dietary supplements.

Development of Non-Soybean Tempeh from Cowpea Bean and Koro Bean

Tempeh is a fermented food product that is very widely consumed in Indonesia because of it has a low price but high in nutritional value and health benefits. Tempeh made from non-soybean ingredients, can be used as an alternative of local abundant beans in Indonesia and also to reduce the dependence on imported soybeans. So the purpose of this study was to determine the effect of using non-soybeans ingredients, cowpea beans; koro beans; and mix of both beans on the manufacture of tempeh and to evaluate the microbiological characteristic and chemical composition of tempeh products. Non-soybean tempeh was made with the proportion of cowpea bean and koro beans 0:100; 50;50; 100;0 (g/g) then inoculated and incubated at 30 ±2 °C for 36 hours. The microbiological characteristic of non-soybean tempeh was evaluated from the viability of the mold in tempeh. The highest viability comes from koro bean tempeh, which was 7.3 log cfu/gram. The chemical composition of non-soybean tempeh was evaluated from water content, crude protein, fat, carbohydrates, ash, crude fiber and nitrogen content. The highest crude protein content was obtained from koro bean tempeh sample, which was 41.5%. The production of non-soybean tempeh is expected to be an alternative to fermented food products made from local ingredients at affordable prices but with good nutritional quality. So it is hoped that non-soybean tempeh can also be produced from other beans that have not widely used but have a huge nutritional value.

Goat Milk: Compositional, Technological, Nutritional and Therapeutic Aspects: A Review

Since the 1980s, a growing interest in goat milk was noticed due to the nutritional values and health benefits of this milk, which resulted in increasing goat populations and milk production worldwide. This comprehensive review elaborates on goat milk composition compared to other types of milk. It is also an overview of goat milk production, properties, nourishment value, applications in dairy products and potential health benefits. Goat milk composition and its characteristics are slightly different from other types of milk and can be utilized to manufacture many dairy products. Fresh goat milk and goat milk products (e.g., yogurt and kefir) were found to provide various potential health benefits, such as anti-inflammatory, preventing cardiovascular disease, anti-diabetic and antihypertensive, strengthening bones, boosting immunity and improving metabolism.

Pharmaceutical evidence of Piper guineense on reproductive toxicity

Objectives: Nutritional value and health benefits of Piper guineense (a spice known as Uziza in Igbo language of Nigeria) cannot be overemphasized. Its therapeutic inputs on reproductive toxicity were elucidated. Study approach: Literature survey was carried out in various electronic search databases such as Google scholar, Crossref and pubmed. The survey done February 2022 – March 2022 considered literatures that reported the impact of Piper guineense on reproductive system as well as reproductive toxicity. The search keys include; “Piper guineense and reproductive health” “Piper guineense and reproductive toxicity” “Piper guineense on non-heavy metals induced reproductive toxicity” “Piper guineense on heavy metals induced reproductive toxicity” “Piper guineense on lead, cadmium, and arsenic induced reproductive toxicity”. The search keywords were used respectively and collectively. Findings: Eight (8) reports were found most appropriate for the pharmaceutical evidence of Piper guineense on reproduction; which suggests its essential therapeutic input on reproductive toxicity. Conclusively, Piper guineense is a potential vital ingredient for pharmaceuticals, used to ameliorate reproductive toxicity.

Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review.

Rice wine, a critical fermented alcoholic beverage, has a considerable role in different cultures. It contains compounds that may have functional and nutritional health benefits. Bacteria, yeasts, and fungi commonly found in rice wines during fermentation can induce microbial spoilage and deterioration of the quality during its distribution and aging processes. It is possible to control the microbial population of rice wines using different preservation techniques that can ultimately improve their commercial shelf life. This paper reviews the potential techniques that can be used to preserve the microbial safety of rice wines while maintaining their quality attributes and further highlights the advantages and disadvantages of each technique.

Edible insects as emerging food products-processing and product development perspective.

Edible insects (EI) are also becoming as a part of the diet due to their nutritional value and health benefits in many regions of the world. These EI are inexhaustible sources accessible by garnering from the wild with high feed conversion efficiency. Appreciating the budding of EI in justifiable food production, enlightening food security and biodiversity conversion, is promising a sufficient supply of the insect resource for future food to the world. These insects are processed to develop new products, improve organoleptic and nutritional parameters as well as the extension of shelf life. In this review, we discuss the edible insect characteristics, the potential application of EI in food industry, processing, pretreatments, drying, extraction of edible compounds like protein, lipid and chitin various food products formulation, safety regulation. Availability of broad nutritional spectrum of EI includes protein, mono and poly unsaturaturated fatty acids, amino acids, vitamins, amino aids and minerals has been used as an ingredient in development of various forms of food products such as flours in the form of whole insect powder, protein isolate, canned products, extruded products, hard candies, spreads, liquor infusion, cookies and other products.

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. Following this emerging trend, Tartary buckwheat (TB) was supplemented into yogurt as a natural functional ingredient in order to develop a yogurt with enhanced product characteristics and consumer acceptability. The impact of TB addition on physicochemical properties (pH, acidity, apparent viscosity, etc.) and the viability of lactic acid bacteria in yogurt was investigated. It is found that the TB introduction can reduce the pH, increase the acidity and apparent viscosity, and also greatly boost the bioactivities of yogurt. Response surface analysis demonstrated that yogurt with 8 g of TB, 10 g of sugar, and a fermentation duration of 5 h had the highest overall acceptability, and these cultural conditions were chosen as the best. Furthermore, the TB-added yogurt had not only a better sensory and aroma profile, but also good prospective health advantages when compared to regular yogurt. Our research shows that adding TB to yogurt has a significant positive impact on both overall quality and sensory characteristics, making a compelling case for using TB yogurt and developing new fermented dairy products.

The role of home gardens in empowering minority women and improving food and nutrition insecurity: a case of Mbororo community in Cameroon’s Northwest region

ABSTRACT This study documents the impact of a gender-sensitive home garden project initiated to mitigate the food and nutritional insecurity of 114 households in seven Mbororo communities in Cameroon’s Northwest region. Key lessons learned regarding the empowerment of the Mbororo women; socio-economic and nutritional health benefits derived by Mbororo households from the cultivation of nutrient-rich, high market-value, and indigenous vegetables; and challenges faced during the project lifecycle are outlined. It is envisaged these lessons will support public, private, and civil society actors initiating similar home garden projects to address the food and nutrition insecurity of other minority groups in Sub-Saharan Africa.

Bacterially Converted Oat Active Ingredients Enhances Antioxidative and Anti-UVB Photoaging Activities.

Oat (Avena sativa L.) is one of the most widely consumed cereal grains worldwide and is considered as an important cereal crop with high nutritional value and potential health benefits. With different bacterial strains, fermented oat extracts were examined for the antioxidant and antiaging effects on the skin after optimization of extraction conditions. Fermented oats contained high avenanthramides, and its function was investigated on matrix metalloproteinase-1 and collagen expression with human dermal fibroblast cells. After fractionation, butanol layers showed the highest avenanthramides contents. Therefore, the microbial fermentation of oats enhances the quality and content of functional ingredients of oats, which provide natural dietary supplements, antioxidants, and antiaging agents.

Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage

Sweet maize has worldwide importance due to its high nutritional value and health benefits. In order to provide valuable health-related information to consumers, the phytochemicals profile of raw sweet maize kernels and those exposed to different treatments (cooking, frozen storage before cooking, sucrose addition during cooking, and blanching) was examined herein. Thus, carotenoids, tocopherols and free phenolic acids content was determined by liquid chromatography, while the content of water soluble sugars was analyzed by anion exchange chromatography. In response to immediate cooking, as well as, to blanching prior to shorter frozen storage and cooking afterwards, all hybrids exhibited a significant decrease in carotenoids, and a significant increase in concentration of tocopherols, fructose, glucose, protocatechuic, ferulic and p-coumaric acids, in comparison to the fresh samples. However, treatments with blanching prior to longer frozen storage and cooking afterwards, contributed only to increased tocopherols content. Distinct grouping of processed samples in comparison to their corresponding control samples, revealed the existence of unique linkage between changes in phytochemicals content upon treatment in a hybrid-dependent manner. Combined blanching prior to shorter frozen storage with sucrose addition during cooking is highly recommended as a potent tool for phytochemicals enhancement.