1. Watercress is a popular food in New Zealand but can be contaminated with microbiological and heavy metal contaminants if harvested from uncontrolled water sources.
2. The findings of the study include the presence of E. coli and Campylobacter in watercress and growing waters at all sites, indicating potential risks of waterborne illnesses for consumers. Heavy metal contamination levels were within regulations but urban sites had higher levels.
3. The gaps for future research include the need to assess the risk of waterborne illnesses from gathering watercress in uncontrolled surface waters, studying the potential for fascioliasis from consuming wild watercress, and researching heavy metal contamination in watercress grown in certain areas of New Zealand.
4. The study was conducted in eleven streams in the Wellington and Wairarapa regions of New Zealand.
2 . Findings:
- Optimal conditions for microshoot cultures of Nasturtium officinale were determined, leading to increased biomass growth, glucosinolate production, and phenolic acid production.
- Cultured biomass showed higher total phenolic content and antioxidant potential compared to the parent plant material.
- The influence of different plant growth regulators on secondary metabolite production and antioxidant potential in N. officinale microshoot cultures was confirmed.
- Agitated cultures showed higher biomass increments compared to agar cultures.
- Different phenolic acids were identified in N. officinale extracts, and their composition varied depending on the in vitro culture conditions and growth media used.
2. Gaps for future research:
- Further studies could focus on optimizing culture conditions to enhance the production of specific bioactive compounds with potential health benefits.
- Investigating the mechanisms behind the differences in antioxidant potential between agar and agitated cultures could provide insights into the role of culture conditions in secondary metabolite production.
- Comparative studies with other plant species in the Brassicaceae family or with similar chemical compositions could help determine unique properties of N. officinale.
- Understanding the biosynthetic pathways responsible for the production of glucosinolates and phenolic acids in N. officinale could guide future research efforts towards metabolic engineering and enhancement of these compounds.
- Exploring the potential applications of N. officinale microshoot cultures in medicine, cosmetics, phytoremediation, and culinary purposes could provide new avenues for utilizing this versatile plant species.
3. Location of the study:
The study on optimal conditions and secondary metabolite production in Nasturtium officinale microshoot cultures took place in a laboratory setting, likely at a research institution or university with facilities for plant tissue culture and analysis of bioactive compounds
3. Findings from this study suggest that conventional boiling significantly decreases the phenolic content, antioxidant activity, and recoverable glucosinolates of watercress, while increasing carotenoid concentrations compared to raw watercress. In contrast, cooking by microwaving and steaming maintain the majority of phytochemicals in comparison to the fresh material. This highlights the importance of choosing appropriate cooking methods to ensure maximum ingestion of watercress-derived beneficial phytochemicals.
One gap in the research is the lack of information on the specific mechanisms by which different cooking methods affect the phytochemical content of watercress. Further studies could explore the impact of cooking on the stability and bioavailability of specific phytochemicals in watercress.
Future research could also investigate the effects of various cooking methods on the sensory attributes and overall acceptability of watercress, as well as the potential health benefits of consuming watercress prepared using different cooking methods.
Research in this area could take place in laboratories, agricultural research centers, and nutrition institutes where the impact of cooking on the phytochemical content of watercress can be tested and analyzed. Additionally, clinical studies could be conducted to assess the bioavailability and potential health benefits of consuming watercress prepared using different cooking methods.
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