Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 1232-1238Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.055
Keywords
Chinese kale sprouts; Light quality; Light-emitting diode (LED); Glucosinolates; Antioxidant capacity
Funding
- National Natural Science Foundation of China [30320974, 31270343]
- National High-tech R&D Program of China (863 program) [2008AA10Z111]
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The effects of different light qualities, including white, red and blue lights, on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts were investigated using light-emitting diodes (LEDs) as a light source. Our results showed that blue light treatment significantly decreased the content of gluconapin, the primary compound for bitter flavor in shoots, while increased the glucoraphanin content in roots. Moreover, the maximum content of vitamin C was detected in the white-light grown sprouts and the highest levels of total phenolic and anthocyanins, as well as the strongest antioxidant capacity were observed in blue-light grown sprouts. Taken together, the application of a colorful light source is a good practice for improvement of the consumers' acceptance and the nutritional phtyochemicals of Chinese kale sprouts. (C) 2015 Elsevier Ltd. All rights reserved.
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