期刊
FOOD CHEMISTRY
卷 141, 期 1, 页码 297-303出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.02.102
关键词
Broccoli; Tuscan black kale; Daikon; Sango; Glucosinolate; Isothiocyanate; Antioxidant activity
资金
- Italian Ministry of Agriculture, Food and Forestry Policies
The consumption of brassica sprouts as raw vegetables provides a fair amount of glucosinolates (GLs) and active plant myrosinase, which enables the breakdown of GLs into health-promoting isothiocyanates (ITCs). This study reports the determination of the main constituents related to human health found in edible sprouts of two Brassica oleracea varieties, broccoli and Tuscan black kale, and two Raphanus sativus varieties, Daikon and Sango. Radish sprouts exhibited the highest ability to produce ITCs, with Daikon showing the greatest level of conversion of GLs into bioactive ITCs (96.5%), followed by Sango (90.0%). Tuscan black kale gave a value of 68.5%, whereas broccoli displayed the lowest with 18.7%. ITCs were not the exclusive GL breakdown products in the two B. oleracea varieties, since nitriles were also produced, thus accounting for the lower conversion observed. Measuring the release of plant ITCs is a valuable tool in predicting the potential level of exposure to these bioactive compounds after the consumption of raw brassica sprouts. (C)2013 Elsevier Ltd. All rights reserved.
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