In vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C

Broccoli (Brassica oleracea L. var. italica cv. Marathon) inflorescences are a good source of bioactive compounds, such as phenolics (flavonoids and hydroxycinnamoyl derivatives), glucosinolates, and vitamin C. In this work, these health-promoting compounds were submitted to digestion under in vitro gastrointestinal conditions (pH, temperature, enzyme, and chemical conditions). This technique differentiated among the compounds associated with macromolecules in soluble and insoluble form and those that are freely soluble. In addition, it evaluates the chemical stability of the broccoli compounds under simulated physiological conditions. The gastric digestion of broccoli caused high losses in glucosinolates (69% loss), whereas phenolics and vitamin C presented higher stability under these conditions. Thus, there were no losses in flavonoids, a 7% loss of vitamin C, and a variable rate of loss (6-25%) in hydroxycinnamic acid derivatives. The stability of all of the compounds was affected by the in vitro intestinal conditions. Under the in vitro conditions, flavonoids and hydroxycinnamoyl acid derivatives were of low availability, due to their significant losses under these conditions, at the end of the experiment (84 and 80% loss, respectively). Vitamin C was the metabolite that showed the greater decrease after intestinal digestion (91% loss). Regarding the remaining glucosinolates, these compounds presented higher stability under intestinal conditions, rendering an availability similar to that found for phenolics (75% loss). Therefore, broccoli components were affected by gastric and/or intestinal conditions depending on the type of compound. Thus, glucosinolates were mainly degraded by gastric conditions, whereas phenolic compounds and vitamin C were degraded by intestinal conditions.     

Analysis of hard-to-cook red and black common beans using Fourier transform infrared spectroscopy

Extracted fractions from black and red common beans (Phaseolus vulgaris) were studied using Fourier transform infrared spectroscopy (FT-IR). Beans were stored under three conditions: control at 4 degrees C; hard-to-cook (HTC) at 29 degrees C, 65% RH for 3.5 months; and refrigerated at 2 degrees C, 79% RH for 3.5 months after a HTC period (called HTC-refrigerated). Two fractions isolated from the beans, the soluble pectin fraction (SPF) and the water insoluble residue of the cell wall (WIRCW), were analyzed using diffuse reflectance (DRIFTS) FT-IR. The soaking water and cooking water from the beans were also studied using attenuated total reflectance (ATR) FT-IR. The DRIFTS FT-IR results from the SPF and WIRCW fractions were consistent with previously published data for Carioca beans showing that in general, more phenolic compounds were associated with the SPF of HTC beans than in the control beans. Results also showed that HTC-refrigerated beans had higher concentrations of phenolic compounds than control beans in the SPF. The ATR FT-IR results for soaking and cooking waters from the HTC-refrigerated and HTC beans had higher concentrations of absorbing compounds than the control beans, indicating that they lost more constituents to the water. Additionally, results indicate that the mechanism(s) for reversibility of the HTC defect could be different than the one(s) involved in the development of the defect.     

Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea Var. capitata) cooked for different durations

In cabbage, glucosinolates such as sinigrin are hydrolyzed by plant myrosinase to allyl isothiocyanate (AITC), allyl cyanide, and, in the presence of an epithiospecifier protein, 1-cyano-2,3-epithiopropane (CEP). Isothiocyanates have been implicated in the cancer-protective effects of Brassica vegetables. The effect of processing on the hydrolysis of glucosinolates was investigated in cabbage. Cabbage was steamed or microwaved for six time durations over 7 min. Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001) but were not influenced after steaming (P < 0.05). Myrosinase activity was effectively lost after 2 min of microwave cooking and after 7 min of steaming. Hydrolysis of residual glucosinolates following cooking yielded predominantly CEP at short cooking durations and AITC at longer durations until myrosinase activity was lost. Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro, suggesting that cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective.     

Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: effect of thermal processing from farm to fork

Nowadays there is considerable interest in the consumption of alternative crops as potential recipes for gluten-free products production. Therefore, the use of buckwheat for the production of gluten-free pasta has been investigated in the present study. RP-HPLC-ESI-TOF-MS has been applied for the separation and characterization of free and bound phenolic compounds in buckwheat flour and buckwheat spaghetti. Thus, 32 free and 24 bound phenolic compounds in buckwheat flour and spaghetti have been characterized and quantified. To the authors' knowledge, protochatechuic-4-O-glucoside acid and procyanidin A have been detected in buckwheat for the first time. The results have demonstrated a decrease of total free phenolic compounds from farm to fork (from flour to cooked spaghetti) of about 74.5%, with a range between 55.3 and 100%, for individual compounds. The decrease in bound phenols was 80.9%, with a range between 46.2 and 100%. The spaghetti-making process and the cooking caused losses of 46.1 and 49.4% of total phenolic compounds, respectively. Of the total phenolic compounds present in dried spaghetti, 11.6% were dissolved in water after cooking.     

Drying of Pedro Ximenez grapes in chamber at controlled temperature and with dipping pretreatments. Changes in the color fraction

The drying of Pedro Ximenez grapes in chamber at a controlled temperature of 40 or 50 degrees C is studied. Compared to traditional sun-drying, the chamber-drying shortened the drying time by about 40% at 50 degrees C. In color terms, the musts obtained from grapes dried at 50 degrees C were closer in CIELab coordinates to those obtained by sun-dried grapes, with similar h(ab) values and slightly lower L* and C(ab)*. To shorten further the drying times at 50 degrees C, the grapes were dipped in olive oil or ethyl oleate emulsions containing potassium carbonate. The ethyl oleate pretreatment shortened additionally the drying time by about 25%, providing musts with chroma, lightness, and hue similar to those without grape pretreatment. In general, except for the phenolic compounds corresponding to the drying with ethyl oleate pretreatment, most of these compounds in the remainding conditions studied increased to a lesser extent than expected because of water losses of the grapes during drying, revealing degradation reactions.     

Optimization of microwave-assisted extraction for the characterization of olive leaf phenolic compounds by using HPLC-ESI-TOF-MS/IT-MS(2)

In the present work, a simple and rapid method for the extraction of phenolic compounds from olive leaves, using microwave-assisted extraction (MAE) technique, has been developed. The experimental variables that affect the MAE process, such as the solvent type and composition, microwave temperature, and extraction time, were optimized using a univariate method. The obtained extracts were analyzed by using high-performance liquid chromatography (HPLC) coupled to electrospray time-of-flight mass spectrometry (ESI-TOF-MS) and electrospray ion trap tandem mass spectrometry (ESI-IT-MS(2)) to prove the MAE extraction efficiency. The optimal MAE conditions were methanol:water (80:20, v/v) as extracting solvent, at a temperature equal to 80 °C for 6 min. Under these conditions, several phenolic compounds could be characterized by HPLC-ESI-MS/MS(2). As compared to the conventional method, MAE can be used as an alternative extraction method for the characterization of phenolic compounds from olive leaves due to its efficiency and speed.     

Health-promoting compounds in broccoli as influenced by refrigerated transport and retail sale period

Total aliphatic and indole glucosinolates, phenolic compounds (flavonoids and hydroxycinnamoyl derivatives), and vitamin C contents were evaluated in freshly harvested broccoli (Brassica oleracea L., var. italica, cv. Marathon) inflorescences. These were film-wrapped and stored for 7 days at 1 degrees C to simulate a maximum period of commercial transport and distribution. After cold storage, inflorescences were kept for 3 days at 15 degrees C to simulate a retail sale period. For wrapping, low-density polyethylene (LDPE) of 11 microm thickness was used. Gas composition was about 17% O(2) and 2% CO(2) during cold storage and about 16% O(2) and 3-4% CO(2) during shelf life within packages. The predominant glucosinolates were 4-methylsulfinylbutyl-glucosinolate (glucoraphanin), 3-indolylmethyl-glucosinolate (glucobrassicin), and 1-methoxy-3-indolylmethyl-glucosinolate (neoglucobrassicin). The predominant hydroxycinnamoyl derivatives were identified as 1,2,2'-trisinapoylgentiobiose, 1,2-diferuloylgentiobiose, 1,2'-disinapoyl-2-feruloylgentiobiose, and 3-O-caffeoyl-quinic (neochlorogenic acid). Results showed major losses at the end of both periods, in comparison with broccoli at harvest. Thus, the respective losses, at the end of cold storage and retail periods, were 71-80% of total glucosinolates, 62-59% of total flavonoids, 51-44% of sinapic acid derivatives, and 73-74% caffeoyl-quinic acid derivatives. Slight differences in all compound concentrations between storage and retail sale periods were detected. Distribution and retail periods had minimal effects on vitamin C. Weight loss was monitored at the end of both periods.     

翻耕与压实对坡地土壤溶质迁移过程的影响

采用田间模拟降雨试验方法,研究地表翻耕与压实处理对坡地产流产沙及溶质迁移特征的影响。结果表明：与压实处理比较,翻耕坡地初始产流时间延长近3倍,降雨向土壤水转化率提高10％以上,产沙量增加67％;翻耕处理明显降低溶解态磷（DP）和泥沙浸提态磷（SEP）的流失量,但磷素流失形态（DP与SEP的比值）并未显著变化,始终以颗粒态形式流失为主;翻耕处理显著改变了溴的流失形态,溶解态溴（Br）与泥沙浸提态溴（SBr）流失量比值减少了72％;翻耕处理提高了溴（或硝态氮）的淋失概率,增大污染地下水体的潜在危险。因此,合理配置坡地免耕或翻耕措施,有机结合其他农艺耕作措施,对减少坡地水土及养分流失具有重要实践意义。     

L-tryptophan reacts with naturally occurring and food-occurring phenolic aldehydes to give phenolic tetrahydro-beta-carboline alkaloids: activity as antioxidants and free radical scavengers

The reaction between the essential amino acid l-tryptophan and flavoring or naturally occurring phenyl and phenolic aldehydes was studied, and the alkaloidal reaction products were characterized by NMR and HPLC-MS. Benzaldehyde, vanillin, syringaldehyde, salicylaldehyde, and anisaldehyde condensed with l-tryptophan in aqueous-acidic media affording the corresponding phenolic tetrahydro-beta-carboline-3-carboxylic acid as two diastereoisomers, 1S,3S-cis and 1R,3S-trans. With the exception of benzaldehyde, the rest of the aldehydes needed heating conditions (70 degrees C) to significantly form tetrahydro-beta-carbolines over time with the cyclization highly favored at low pH. This suggests a likely formation of these compounds under conditions that may occur in foods, food processing, or cooking. The new phenolic tetrahydro-beta-carboline alkaloids were assayed, for the first time, for their activity as free radical scavengers and antioxidants and showed good antioxidant properties with Trolox equivalent antioxidant capacity (TEAC) values much higher than those of ascorbic acid and the water soluble vitamin E analogue, Trolox, in the 2,2'-azinobis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) assay.     

Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking

Microwave cooking of legumes such as chickpeas and common beans was evaluated by assessing the cooking quality (cooking time, firmness, cooking losses, and water uptake) and the physicochemical, nutritional, and microstructural modifications in starch and nonstarch polysaccharides. Compared to conventional cooking, microwave cooking with sealed vessels enabled a drastic reduction in cooking time, from 110 to 11 min for chickpeas and from 55 to 9 min for common beans. The solid losses, released in the cooking water, were significantly less after microwave cooking than after conventional cooking (6.5 vs 10.6 g/100 g of dry seed in chickpeas and 4.5 vs 7.5 g/100 g of dry seed in common beans). Both cooking procedures produced a redistribution of the insoluble nonstarch polysaccharides to soluble fraction, although the total nonstarch polysaccharides were not affected. Increases in in vitro starch digestibility were similar after both cooking processes, since the level of resistant starch decreased from 27.2 and 32.5% of total starch in raw chickpeas and beans, respectively, to about 10% in cooked samples and the level of rapidly digestible starch increased from 35.6 and 27.5% to about 80%. SEM studies showed that the cotyledons maintained a regular structure although most of the cell wall was broken down and shattered by both cooking procedures. In addition, the ultrastructural modifications in the cotyledon's parenchima and cells are consistent with the chemical modifications in NSP and the increase in starch digestibility after cooking.     

Changes in broccoli (Brassica oleracea L. Var. italica) health-promoting compounds with inflorescence development

Changes in phenolic compounds, total glucosinolates, and vitamin C were monitored during the productive period along five inflorescence development stages of three broccoli commercial cultivars (Marathon, Monterrey, and Vencedor). In an attempt to identify differences due to agronomic factors, broccoli cultivars were grown under different sulfur fertilization with poor (15 kg/ha) and rich (150 kg/ha) rates. Phenolic compounds and vitamin C concentrations showed, in all broccoli cultivars, a rising trend from the first stage until the over-maturity stage, both for rich and poor sulfur fertilization. Significant differences were detected in the first two stages between rich and poor sulfur fertilization in total glucosinolates for all broccoli cultivars, where the highest concentration was always observed in the second development stage (used as minimally processed product) during poor fertilization. With regard to the last three stages, the glucosinolate concentration in the poor sulfur fertilization started to slope down until the over-maturity stage. Where rich sulfur fertilization is concerned, the highest level was reached during the third stage (used as minimally processed product also), and after that, glucosinolate concentration decreased until the fifth stage.     

Chemical composition and glycemic index of Brazilian pine (Araucaria angustifolia) seeds

The seeds of Parana pine (Araucaria brasiliensis syn. Araucaria angustifolia), named pinh?o, are consumed after cooking and posterior dehulling, or they are used to prepare a flour employed in regional dishes. Native people that live in the South of Brazil usually consume baked pinh?o. As a result of cooking, the white seeds become brown on the surface due to the migration of some tinted compounds present in the seed coat. In this work, the proximate composition, minerals, flavonoids, and glycemic index (GI) of cooked and raw pinh?o seeds were compared. No differences in moisture, lipids, soluble fiber, and total starch after boiling were found. However, the soluble sugars and P, Cu, and Mg contents decreased, probably as a consequence of leaching in the cooking water. Also, the boiling process modified the profile of the phenolic compounds in the seeds. No flavonols were detected in raw pinh?o seeds. The internal seed coat had a quercetin content five times higher than that of the external seed coat; also, quercetin migrated into the seed during cooking. The internal seed coat had a high content of total phenolics, and seeds cooked in normal conditions (with the seed coat) showed a total phenolics content five times higher than that of seeds cooked without the seed coat. Cooking was then extremely favorable to pinh?o seeds bioactive compounds content. The carbohydrate availability was evaluated in a short-term assay in humans by the GI. The GI of pinh?o seeds cooked with the coat (67%) was similar to that of the seeds cooked without a coat (62%) and lower than bread, showing that cooking does not interfere with starch availability. The low glycemic response can be partly due to its high content of resistant starch (9% of the total starch).     

Nutrient dynamics in decaying leaves of Fagus sylvatica L. and needles of Abies alba Mill.

 The dynamics of nutrients (N, P, K, Ca, Mg) in decomposing beech and fir litters was studied. N, P, Mg and Ca content increased in all litters, whereas K content decreased. Nutrient content correlated to mass loss with a few exceptions for K and P. Final N, K, Mg and Ca content was higher the lower the initial content and the higher the initial C/nutrient ratio was. Final P content correlated neither with initial P content nor with initial C/P ratio. All litters lost K very quickly, mainly by leaching. P was lost initially by leaching, although at a lower rate than K, and later by mineralization. Mg, Ca and N showed alternate phases of accumulation and release. Mg losses by leaching occurred only in litters with high initial Mg content; in litters with low initial Mg content, Mg losses occurred by mineralization. Ca and N were lost only by mineralization. A mobility series K>P>Mg>Ca=N is suggested. Received: 8 May 1997     

Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba)

Brassica vegetables are the predominant dietary source of glucosinolates (GLS) that can be degraded in the intestinal tract into isothiocyanates, which have been shown to possess anticarcinogenic properties. The effects of pilot-scale long-term boiling on GLS in white cabbage (Brassica oleracea L. ssp. capitata f. alba cv. 'Bartolo') was experimentally determined and mathematically modeled. Cabbage was boiled, resulting in a dramatic decrease of 56% in the total GLS levels within the plant matrix during the first 2 min. After 8-12 min of boiling, the decrease progressed to over 70%. Progoitrin had an exceptionally higher decline rate in comparison to all other GLS. As boiling progressed the concentration of all GLS continued to decrease at a lower rate for the remaining cooking period. A mathematical model was used to describe the concentration profile of the GLS in the plant matrix, based on leaching of GLS to the water phase due to cell lysis and thermal degradation of the GLS both in the plant matrix and in the water phase. The model described the concentration profiles very well. Estimated lysis and degradation rate constants for white cabbage differed from those reported in the literature for red cabbage. The degradation rate constants found were significantly higher in the plant matrix when compared to those in the water phase for all GLS. Identification of the kinetics of decline of GLS during cooking can aid in designing processing and preparation methods and determining the conditions for the optimal effects of ingestion of Brassicaceae toward cancer prevention.     

Behavior of phenolic substances in the decaying process of plants

The changes in amount of ether-extractable phenolic substances, individual phenolic adds, organic matter content, and pH value in the decaying process of rice straw were compared at 10, 30, and 50°C under moist and flooded conditions for 70 days.

1) The changes in pH value with time varied markedly according to temperature and water conditions.

2) Phenolic substances in the ether-extractable fraction obtained from the acidified solution of alkaline methanol extract contained undetected phenolic compounds in amounts larger than the phenolic adds detected by gas chromatography. pH value during incubation was hardly attributable to these phenolic substances because of their small quantity.

3) The changes in amount of the ether-extractable phenolic substances with time was mainly due to phenolic compounds other than phenolic acids, and influenced largely by the temperature and water conditions. Their formation and degradation took place rapidly at high temperatures under flooded conditions.

4) From the plots of individual phenolic acids vs. time, it was tentatively concluded that phenolic acids contalned in non-decayed straw were rapidly degraded in the earlier stage, and some of them were newly produced from ether-unextractable precursors in the later stage. These reactions occurred rapidly at high temperatures, especially under flooded conditions.

5) The content of p-hydroxybenzolc acid increased simultaneously with a rapid decrease in p-coumaric acid during the incubation ot straw. The relationship between vanillic acid and ferulic acid was the same.     

Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. var. Capitata f. rubra DC.) after various microwave treatments

Total and individual levels of glucosinolates (GSs) were measured in red cabbage after various microwave treatments varying in time and intensity of the treatments. Furthermore, the myrosinase enzyme activity of the microwave-heated vegetables was determined. The retention of GSs in the cabbage and the residual activity of the hydrolytic enzyme as a result of microwave preparation were compared with untreated cabbage. In general, high total GS levels were observed for all of the applied microwave treatments. Strikingly, many of the time/energy input combinations resulted in levels exceeding the total GS content of the untreated cabbage material. Moreover, the increase in levels seems to be associated with the energy input applied. A possible explanation for this behavior is an increased extractability of GS from heat-treated cabbage as compared to raw cabbage. Substantial myrosinase activity was retained in cabbage treated at low (24 min, 180 W) and intermediate microwave powers (8 min, 540 W) while microwave cooking for 4.8 min at 900 W (259.2 kJ energy input) resulted in a complete loss of hydrolytic activity. In this respect, differences in observed temperature profiles of the various microwave treatments play an important role. Higher retention of GSs and controllable amounts of active myrosinase can offer increasing health-promoting properties of microwave-prepared Brassica vegetables.     

Total Phenolics and Antioxidant Activity of Water and Ethanolic Extracts from Distillers Dried Grains with Solubles With or Without Microwave Irradiation

The purpose of this study was to determine the efficacy of extracting phenolic compounds with antioxidant activity from distillers' dried grains with solubles (DDGS) with water, 50% aqueous ethanol, and absolute ethanol, using microwave irradiation or a water bath at various temperatures. DDGS was extracted for 15 min with each solvent while heating at 23, 50, 100, and 150°C by microwave irradiation or in a water bath at 23, 50, and 100°C. Phenolic content of extracts increased with increasing temperature to a maximum of 12.02 mg/g in DDGS extracts that were microwave irradiated in water or with 50% aqueous ethanol at 150°C. Antioxidant activity range was 1.49–6.53 μmol of Trolox equivalents/g of DDGS. Highest antioxidant activities were obtained from 50% aqueous ethanol extracts at all temperatures, and water extracts that were heated at 100 and 150°C. These data indicate that DDGS extracts with high phenolic content and antioxidant activity can be obtained from DDGS, particularly with the use of water or 50% ethanol and high temperature (100 or 150°C). This may be valuable to ethanol manufacturers, livestock producers, and food and nutraceutical companies.     

Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke

In this study, the effects of three common cooking practices (i.e., boiling, steaming, and frying) on the artichoke phenolic compounds pattern were evaluated by LC-MS/MS analysis. The variation of carotenoids, antioxidant capacity, and artichoke physical properties after cooking was also investigated. The major phenolic compounds present in the raw sample were 5- O-caffeoylquinic and 1,5-di- O-caffeoylquinic acids; after cooking treatments, an increase of the overall caffeoylquinic acids concentration due to the formation of different dicaffeoylquinic acid isomers was observed. Steamed and fried samples showed similar patterns of dicaffeoylquinic concentrations, which were higher with respect to the boiled samples. On the other hand, all cooking practices, particularly frying, decreased flavonoid concentration. The antioxidant capacity of cooked artichokes, measured by three different assays, enormously increased after cooking, particularly after steaming (up to 15-fold) and boiling (up to 8-fold). The observed cooking effect on the artichoke antioxidant profile is probably due to matrix softening and increased extractability of compounds, but the increase of antioxidant capacity is much higher than the increase of antioxidant concentration. These results suggest that some common cooking treatments can be used to enhance the nutritional value of vegetables, increasing bioaccessibility of health-promoting constituents.     

Einfluß von Düngemaßnahmen auf die Stickstoffauswaschung bei mehrjährigem Silomaisanbau

Influence of fertilization on nitrogen leaching after cultivation of maize for silage over four successive seasons In a field trial, nitrogen leaching from soil was determined between February 1983 and May 1986 by analyzing soil water from 50, 80 and 110 cm below the soil surface every 14 days. On a Stagno-gleyic Luvisol, maize after maize was cultivated over four successive seasons. Nitrogen was applied either minerally in spring according to N_min or as a semiliquid cattle manure. The time of application (autumn and/or spring), application rate and use of nitrification inhibitor dicyandiamide (DCD) were varied. Under very low N-fertilization (underground fertilization only), nitrate nitrogen losses by leaching dropped from 100 kg N/ha in the first year to 33 kg N/ha in the 3^rd. Nitrogen leaching from the various treatment plots depended on the maize growth and rainfall conditions. Because of an intensive and long lasting seepage of gravitational water, nitrogen leaching from the root zone ranged from 113 to 208 kg N/ha during the fall and winter seasons of 1983/84 and 1984/85. Under the more balanced infiltration conditions of the leaching period 1985/86, and after a high yield of maize in 1985, losses due to leaching were reduced to values between 69 to 108 kg N/ha. Under these experimental conditions (deliberately high quantities of semiliquid cattle manure; DCD-application in autumn) no reduction in nitrogen losses could be proved due to the addition of dicyandiamide.     

Dissolved organic carbon and nitrogen in precipitation,throughfall, soil solution,and stream water of the tropical highlands in northern Thailand

Dissolved organic matter (DOM) is important for the cycling and transport of carbon (C) and nitrogen (N) in soil. In temperate forest soils, dissolved organic N (DON) partly escapes mineralization and is mobile, promoting loss of N via leaching. Little information is available comparing DOC and DON dynamics under tropical conditions. Here, mineralization is more rapid, and the demand of the vegetation for nutrients is larger, thus, leaching of DON could be small. We studied concentrations of DOC and DON during the rainy seasons 1998–2001 in precipitation, canopy throughfall, pore water in the mineral soil at 5, 15, 30, and 80 cm depth, and stream water under different land‐use systems representative of the highlands of northern Thailand. In addition, we determined the distribution of organic C (OC) and N (ON) between two operationally defined fractions of DOM. Samples were collected in small water catchments including a cultivated cabbage field, a pine plantation, a secondary forest, and a primary forest. The mean concentrations of DOC and DON in bulk precipitation were 1.7 ± 0.2 and 0.2 ± 0.1 mg L^–1, respectively, dominated by the hydrophilic fraction. The throughfall of the three forest sites became enriched up to three times in DOC in the hydrophobic fraction, but not in DON. Maximum concentrations of DOC and DON (7.9–13.9 mg C L^–1 and 0.9–1.2 mg N L^–1, respectively) were found in samples from lysimeters at 5 cm soil depth. Hydrophobic OC and hydrophilic ON compounds were released from the O layer and the upper mineral soil. Concentrations of OC and ON in mineral‐soil solutions under the cabbage cultivation were elevated when compared with those under the forests. Similar to most temperate soils, the concentrations in the soil solution decreased with soil depth. The reduction of OC with depth was mainly due to the decrease of hydrophobic compounds. The changes in OC indicated the release of hydrophobic compounds poor in N in the forest canopy and the organic layers. These substances were removed from solution during passage through the mineral soil. In contrast, organic N related more to labile microbial‐derived hydrophilic compounds. At least at the cabbage‐cultivation site, mineralization seemed to contribute largely to the decrease of DOC and DON with depth, possibly because of increased microbial activity stimulated by the inorganic‐N fertilization. Similar concentrations and compositions of OC and ON in subsoils and streams draining the forested catchments suggest soil control on stream DOM. The contribution of DON to total dissolved N in those streams ranged between 50% and 73%, underscoring the importance of DOM for the leaching of nutrients from forested areas. In summary, OC and ON showed differences in their dynamics in forest as well as in agricultural ecosystems. This was mainly due to the differing distribution of OC and ON between the more immobile hydrophobic and the more easily degradable hydrophilic fraction.