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Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup.

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Title: Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup.
Authors: Kalsoom, Kalsoom1 (AUTHOR), Hamayun, Muhammad2 (AUTHOR), Khan, Muhammad Aaqil1 (AUTHOR), Park, Yong-Sung1 (AUTHOR), Kim, Il-Doo3 (AUTHOR), Shin, Dong-Hyun1 (AUTHOR), Iqbal, Amjad4 (AUTHOR)
Source: Journal of Food Quality. 8/21/2021, p1-10. 10p.
Subjects: Vegetable soup, Radishes, Essential amino acids, Antioxidants, Superoxide dismutase, Food consumption
Abstract: 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. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 8/21/2021, p1-10. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Vegetable+soup%22">Vegetable soup</searchLink><br /><searchLink fieldCode="DE" term="%22Radishes%22">Radishes</searchLink><br /><searchLink fieldCode="DE" term="%22Essential+amino+acids%22">Essential amino acids</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Superoxide+dismutase%22">Superoxide dismutase</searchLink><br /><searchLink fieldCode="DE" term="%22Food+consumption%22">Food consumption</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1155/2021/8194219
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        Text: English
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      – SubjectFull: Vegetable soup
        Type: general
      – SubjectFull: Radishes
        Type: general
      – SubjectFull: Essential amino acids
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      – SubjectFull: Antioxidants
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      – SubjectFull: Superoxide dismutase
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      – SubjectFull: Food consumption
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      – TitleFull: Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup.
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              M: 08
              Text: 8/21/2021
              Type: published
              Y: 2021
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