Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup
Many industrialized areas of the world demand for the nutraceuticals due to rapidly growing health risks linked with higher consumption of processed foods. Tateishi Kazu vegetable soup or miracle soup is widely consumed around the world because of its nutraceutical properties. In the current researc...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/8194219 |
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| author | Kalsoom Kalsoom Muhammad Hamayun Muhammad Aaqil Khan Yong-Sung Park Il-Doo Kim Dong-Hyun Shin Amjad Iqbal |
| author_facet | Kalsoom Kalsoom Muhammad Hamayun Muhammad Aaqil Khan Yong-Sung Park Il-Doo Kim Dong-Hyun Shin Amjad Iqbal |
| author_sort | Kalsoom Kalsoom |
| collection | DOAJ |
| description | Many industrialized areas of the world demand for the nutraceuticals due to rapidly growing health risks linked with higher consumption of processed foods. Tateishi Kazu vegetable soup or miracle soup is widely consumed around the world because of its nutraceutical properties. In the current research, the Tateishi Kazu vegetable soup was made from both organic and nonorganic sources, such as carrot, burdock root, shiitake mushroom, daikon radish, and radish leaves. We analyzed colour, antioxidant properties, cell viability, and mineral and free amino acid contents of both soups. The L∗a∗b and pH values revealed no drastic changes in the colour of the organic soup stored for 96 hours. The essential amino acids were present in higher amounts in an organic soup compared to the nonorganic soup. Similarly, the total mineral contents of the organic soup were higher than the nonorganic soup; however, potassium was the major mineral in both soups. Higher phenolic contents with elevated 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide dismutase (SOD) activity were noticed in organic soup. Moreover, both soups showed considerable reduction in cell viability of HepG2 cells tested through the MTT assay. From the present study, we concluded that the organic Tateishi Kazu vegetable soup can be of great importance to food industry due to the presence of viable nutrients and pharmacological properties. |
| format | Article |
| id | doaj-art-89c64f2329fb48aaa618140e8da84c27 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-89c64f2329fb48aaa618140e8da84c272025-08-20T02:09:18ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/81942198194219Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable SoupKalsoom Kalsoom0Muhammad Hamayun1Muhammad Aaqil Khan2Yong-Sung Park3Il-Doo Kim4Dong-Hyun Shin5Amjad Iqbal6Department of Applied Biosciences, Kyungpook National University, Daegu 41566, Republic of KoreaDepartment of Botany, Abdul Wali Khan University, Mardan, PakistanDepartment of Applied Biosciences, Kyungpook National University, Daegu 41566, Republic of KoreaDepartment of Applied Biosciences, Kyungpook National University, Daegu 41566, Republic of KoreaInternational Institute of Agriculture Research and Development, Kyungpook National University, Daegu 41566, Republic of KoreaDepartment of Applied Biosciences, Kyungpook National University, Daegu 41566, Republic of KoreaDepartment of Food Science & Technology, Abdul Wali Khan University, Mardan, PakistanMany industrialized areas of the world demand for the nutraceuticals due to rapidly growing health risks linked with higher consumption of processed foods. Tateishi Kazu vegetable soup or miracle soup is widely consumed around the world because of its nutraceutical properties. In the current research, the Tateishi Kazu vegetable soup was made from both organic and nonorganic sources, such as carrot, burdock root, shiitake mushroom, daikon radish, and radish leaves. We analyzed colour, antioxidant properties, cell viability, and mineral and free amino acid contents of both soups. The L∗a∗b and pH values revealed no drastic changes in the colour of the organic soup stored for 96 hours. The essential amino acids were present in higher amounts in an organic soup compared to the nonorganic soup. Similarly, the total mineral contents of the organic soup were higher than the nonorganic soup; however, potassium was the major mineral in both soups. Higher phenolic contents with elevated 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide dismutase (SOD) activity were noticed in organic soup. Moreover, both soups showed considerable reduction in cell viability of HepG2 cells tested through the MTT assay. From the present study, we concluded that the organic Tateishi Kazu vegetable soup can be of great importance to food industry due to the presence of viable nutrients and pharmacological properties.http://dx.doi.org/10.1155/2021/8194219 |
| spellingShingle | Kalsoom Kalsoom Muhammad Hamayun Muhammad Aaqil Khan Yong-Sung Park Il-Doo Kim Dong-Hyun Shin Amjad Iqbal Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup Journal of Food Quality |
| title | Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup |
| title_full | Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup |
| title_fullStr | Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup |
| title_full_unstemmed | Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup |
| title_short | Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup |
| title_sort | physicochemical properties and antioxidant potential of tateishi kazu vegetable soup |
| url | http://dx.doi.org/10.1155/2021/8194219 |
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